I found the kitchen passion 15 years ago at a workshop in Porto Hotel School. So far, I was only to mix flavors in search of fun salads. Since then, I have never stopped cooking and do specific training. In Portugal and abroad. The national award ( “Chef a Gosto 2016”), which I won this year filled me with pride.
Starters fascinate me. Small portions filled of flavour. Our fish – Unique freshness. The meats that enhance dishes full of complexity and flavor and while preferring finish a meal with cheese, I am increasingly fan of fresh desserts, or sweeter, depending on the meal.
And of course the wine, crucial element of a Portuguese meal.
I look forward to share these flavours!
• Smoked cheese, butter with spices and Elvas Olive Paté with rustic bread
From the sea
• Bacalhau à Braz with salad seasoned with chef vinaigrette
From the earth
• crispy pork belly slowly roasted with migas
• Hot apple pie with ice cream