Oporto Chefs - The Art of Tasting Portugal

André Lança Cordeiro

admin — Wed, 16 Dec 2020 11:04:42 +0000

André Lança Cordeiro

Formed by the French school, inspired by the world, chef André Lança Cordeiro takes the words “less is more” very seriously and that is quite evident in the enchanting space of his Essencial restaurant, in Lisbon, where the decoration is free of excesses and the dishes are simple so that the “star” ingredients can shine.

Chef Dishes

Low temperature boiled egg with parmentier cream and boletus

Low temperature boiled egg with parmentier cream and boletus mushrooms. Autumn really is yummy, isn’t it? This dish will be available on Essencial’s menu during the upcoming week

Mushroom

From the most common Parisian (or white) variety to the very rare white truffles, and not forgetting the shitake, oyster mushrooms or portobello, these are all part of the immense family of fungi we know as mushrooms.

There are about ten thousand known mushrooms, of which only about a thousand can be safely consumed and, of that part, only a small portion is sold. Mushrooms are highly appreciated not only for their flavour and versatility in cooking but also for their therapeutic and nutritional qualities. Essentially made up of water (about 90%), they are a great source of proteins, rich in antioxidants, they have generous amounts of vitamins (especially the B complex) and minerals (phosphorus, selenium, copper, potassium).

Alentejo and Ribatejo

Miguel Torga once wrote that “more than enjoying the emotion of an enjoyable trip, whoever visits the Alentejo has to meditate”. Let’s meditate then, as we’re back to the ever charming Alentejo. Land of sea and mountains, its virtue lies in the middle, in the plains, where our product of the week comes from.

O conteúdo André Lança Cordeiro aparece primeiro em The Art of Tasting Portugal.

Aurora Goy

admin — Mon, 08 Feb 2021 13:41:22 +0000

Aurora Goy

With a mother from the Minho region and a French father (who happens to be a cook!), Aurora Goy grew up between France, her home, and the Minho, where she spent her holidays. She became a chef in Paris and interned in France and Portugal with prominent chefs, such as Alain Ducasse, Guy Savoy or José Avillez. At the Apego restaurant in Porto, where the chef now works, there is no fixed concept, just two focuses: a relaxed atmosphere and good food.

Chef Dishes

Chestnut mousse

If autumn was a dessert, it would be Chef Aurora Goy’s chestnut mousse, persimmon and chestnut compote, cocoa and almond tiles. Divine!

Persimmon

Recognised for its astringency and sweetness, the persimmon is a very versatile fruit, which lends itself to a series of gastronomic uses ranging from juices to cakes, without forgetting casseroles.

The leaves of the persimmon can be used in infusions to strengthen the circulatory system or its extract for beauty products – in China, the persimmon is known as the “beauty tree”. It is precisely in East Asia that the tree originated, having spread a little throughout Europe, where it has found optimal conditions to develop. This autumnal fruit, which is in season from October to December, posses a handful of health benefits as it is rich in potassium, vitamin A and carotenoids that make it a powerful antioxidant.

Oporto and North

In 200 BC, when it was called Portus Cale, the city that gave Portugal its name became the Portucalense County’s capital; Porto is the country’s second-most populous city. Classified as Cultural Heritage of Humanity, its historical centre offers endless opportunities to taste authentic northern gastronomy – from tripe to world-famous Port wine -, while enjoying a magnificent view of the Douro river.

O conteúdo Aurora Goy aparece primeiro em The Art of Tasting Portugal.

Humberto Alonso – O Gaveto

artoftasting — Sun, 07 Mar 2021 22:57:55 +0000

Humberto Alonso – O Gaveto

Every Portuguese foodie has heard of O Gaveto restaurant. A reference in traditional Portuguese cuisine, especially fish and seafood dishes, the Matosinhos restaurant has kept the same management, the same chef – Humberto Alonso – and the same identity and quality its devotees got used to since its foundation back in 1984.

Chef Dishes

Lamprey à Bordalesa

There are many ways to cook lamprey, but only two compete for the top spot on the podium: lamprey “à bordalesa“ (marinated in red wine) and lamprey rice. At O Gaveto, chef Humberto Alonso specialises in both. The lamprey used in these recipes is caught by the most experienced fishermen of the Minho and Lima rivers.

Lamprey

Its appearance may not be the most attractive, but it pays off in flavour, assure lamprey connoisseurs.

The cyclostome lives in rivers and seas and is captured when the spawning season begins in the first months of the year. Lima and Minho are two rivers where lamprey fishing is intense, and Minho is perhaps the region where this delicacy has more tradition. The season runs from January to April and is responsible for actual pilgrimages by connoisseurs to the most typical restaurants for a snack.

Oporto and North

O conteúdo Humberto Alonso – O Gaveto aparece primeiro em The Art of Tasting Portugal.

Justa Nobre

artoftasting — Mon, 08 Mar 2021 00:36:40 +0000

Justa Nobre

This is one of the most famous smiles of Portuguese cuisine, frank and genuine, just like its owner, Justa Nobre. Born in the heart of the Trás-os- Montes region, the chef, puts the soul and flavours of traditional cuisine – not only from her native land but from all over the country -, into each of her recipes. “O Nobre“ is the chef‘s restaurant in Lisbon, a must-visit.

Chef Dishes

Butelo with cascas

On Carnival day, in the cold region of Trás-os-Montes, but also on so many other tables where tradition is a must, the dish of the day is “Butelo” with “Cascas “, also known as Cozido Mirandês (stew). Butelo (a pork meat sausage) is the king of the dish, accompanied by “cascas “- also known as “vasas” or “casulas”. These are beans harvested still in the pod when the grain is well-formed but not yet dry. The pod is broken into pieces and dried in the sun for several days. Like so many other typical dishes, it results from scarce resources, which formerly obliged people to make the most of every edible good, like the cascas or the pig’s spine.

Butelo de Vinhais

Trás-os-Montes is famous for its sausages and smoked meat, and this week‘s product is one of its most dazzling stars.

Butelo de Vinhais (PGI) – also known as Bucho de Vinhais or Chouriço de Ossos de Vinhais – is known for its unique flavour that comes from four fundamental factors: the pigs‘ feed, the production method used, slow smoking that allows for sealing its aromas and the cure in a fresh, dry environment. How is this sausage made? It‘s simple (or not): “bone-in meat and cartilage (from the pig‘s vertebrae and ribs) are cut into small pieces and placed in a container to be seasoned. This mixture – known as “adoba“ – rests for one to three days. After the last adjustments to the seasoning comes the filling, in a large intestine, stomach, or bladder, previously sewn or tied with cotton thread at one end, the other being tied after the “meats“ are well compacted inside. Next comes the smoking over low heat, with oak or chestnut wood, for at least 15 days, followed by a curing period, in a cool place“.

Oporto and North

O conteúdo Justa Nobre aparece primeiro em The Art of Tasting Portugal.

Nuno Castro

artoftasting — Tue, 04 Jan 2022 15:42:10 +0000

Nuno Castro

“A proper vegetarian concept with no false pretensions“, this is what we can expect from Fava Tonka, in Leça da Palmeira. Suppose you‘re looking for vegetarian versions of Portuguese cuisine. In that case, you won‘t find them, but if you want to try delicious vegetarian suggestions made from scratch with seasonal products, mostly organic and local, you‘re in the right place. Fava Tonka is the latest project by chef Nuno Castro, executive chef of Grupo do Avesso.

Chef Dishes

Raspberry, white asparagus and elderberry

Raspberry, white asparagus and elderberry ice cream: a cup filled with originality! Congratulations on the magnificent dessert, chef Nuno Castro! You can try it at Fava Tonka, in Leça da Palmeira.

Raspberry

The fruit of the raspberry tree is delicious when eaten raw and natural, but it also lends itself to a series of recipes: sweet or savory, anything goes!

Small, fresh, colourful, aromatic and very tasty; there is no lack of adjectives for qualifying the raspberry. The fruit of the raspberry tree (a tree native to Europe and North Asia) is delicious when eaten raw and natural, but it also lends itself to a series of recipes: sweet or savory, anything goes! Did you know that the delicate and juicy berries need at least 700 hours per year of exposure to temperatures below 7ºC?

Oporto and North

O conteúdo Nuno Castro aparece primeiro em The Art of Tasting Portugal.

Nuno Diniz

artoftasting — Sun, 07 Mar 2021 23:51:09 +0000

Nuno Diniz

Out of all chef Nuno Diniz’s various skills, his pedagogical streak and deep respect for Portuguese products are two that most stand out. An expert in sausages and smoked meats, to which he dedicated his book “Entre Fumos e Ventos – Fumeiros e Enchidos de Portugal” (“Between Smoke and Wind – Smoked Meats and Sausages from Portugal “). The chef and professor at Lisbon’s Hospitality School, together with Rodrigo Meneses, is the creator of Revolução, a restaurant in the capital that represents the gastronomy of our entire country.

Chef Dishes

Alheira de Barroso

Some say that when the raw material is good, there is no need to overwork it. That‘s exactly what chef Nuno Diniz did with this alheira (bread and game meat sausage) from Sezelhe, a small village in the municipality of Montalegre: he cooked it plain and simply over the fire, serving it in all its splendour… and flavour!

Alheira de Barroso-Montalegre

In the cold region of Barroso-Montalegre, smoked sausages and meats prevail.

Farinhota, sangueira, pernil, barriga, chouriços; the list is extensive and includes the much appreciated Alheira de Barroso-Montalegre. A PGI product (Protected Geographical Indication), this sausage is made from Bísaro pig meat with small amounts of poultry meat, game, bread, extra virgin olive oil, onion, garlic, and hot spices. Another characteristic of this sausage is that it is smoked indirectly since local houses, with their fireplaces always lit, provide the perfect environment for its slow and smooth smoking process, with local wood imparting its aroma. The legend goes that alheira was invented by the Jews who, expelled from Castela in the 15th century, took refuge in Trás-os-Montes. To hide their identity, they created a sausage made entirely of bread and chicken instead of pork meat. Later, Trás-os-Montes people transformed the original recipe by adding pork to it. It may or not be true, but it is still an interesting story about alheira.

Oporto and North

O conteúdo Nuno Diniz aparece primeiro em The Art of Tasting Portugal.

Óscar Gonçalves

artoftasting — Wed, 10 Nov 2021 10:51:55 +0000

Óscar Gonçalves

Geadas is a nickname that has overshadowed his family name. Óscar Geadas is an absolute reference in northern cuisine. The passion for cooking is in his blood. Son of a cook mother, he grew up in his parents‘ restaurant – the famous Geadas -, graduated in kitchen management and production and worked, among others, at Feitoria and Fortaleza do Guincho. Next to his brother, António, a manager, he took over the kitchen at G Pousada, Pousada de Bragança‘s restaurant. His dedication, exhaustive study of products and palates, and the innovation he brings to the traditional cuisine earned him a star in the famous Michelin Guide.

Chef Dishes

São Pedro Velho Strawberry

Strawberry and pepper sorbet, strawberry mousse, red fruit crumble, and black pepper. Are you mouth watering yet? If not, then you must not have a sweet tooth. This dessert is part of G Pousada‘s menu.

Strawberry

Much appreciated for their light and unique flavor, they are versatile and take the leading role, especially in desserts: ice cream, mousses, jams; the list is as long as it is delicious.

As soon as they hit market stands, we get a taste of summer. Can you guess what we‘re talking about? If you answered strawberries, you hit the bullseye. The king of red fruits is grown from north to south of Portugal, and in Trás-os-Montes, in the small village of São Pedro Velho, in the municipality of Mirandela, there is an expressive production that, some say, has the sweetest strawberries in the country.

Oporto and North

O conteúdo Óscar Gonçalves aparece primeiro em The Art of Tasting Portugal.

Renato Cunha

artoftasting — Thu, 15 Sep 2022 11:20:53 +0000

Renato Cunha

Cook, gastronome, oenophile, teacher, and creative. This is Renato Cunha, Famalicense, chef and owner of Ferrugem in Vila Nova de Famalicão, and executive chef of Vinha Boutique Hotel, in Vila Nova de Gaia. A cook by heart, he likes to be seen as an ambassador of Portuguese gastronomy. Attentive to what is done in Portugal and the world, Renato seeks training based on empiricism and knowledge of haute cuisine. His cooking has its main ingredients, products with a Portuguese identity and preferably from sustainable agriculture (biological or biodynamic). This cuisine of popular roots, creative, innovative, and techinical, has earned him several awards, including Chef of the Year (Wine Magazine).

Chef Dishes

Galinha Mourisca

Galinha Mourisca is a traditional dish from Minho and Vila Nova de Famalicão in particular. The recipe is documented in the oldest cookery book known in Portugal, the Cooking Book of Infanta D. Maria (16th century), in Art of Cooking, by Domingos Rodrigues (1680) and also in O Santo da Montanha by Camilo Castelo Branco, the writer who lived 30 years of his life in Vila Nova de Famalicão. Renato Cunha is an excellent maker of this recipe and a staunch supporter of its promotion as an official dish of his hometown.

Yellow chicken

Also known as Minho chicken, it owes its name to the yellowish color of its plumage.

The yellow chicken, an autochthonous species that the people from Minho have saved from oblivion (and extinction). Also known as Minho chicken, it owes its name to the yellowish color of its plumage and is recognized, among other attributes, for the quality of its meat and eggs. Therefore, it is better suited for traditional recipes such as giblet rice, folares and sponge cake.

Oporto and North

O conteúdo Renato Cunha aparece primeiro em The Art of Tasting Portugal.

Rúben Santos

artoftasting — Mon, 19 Sep 2022 16:09:05 +0000

Rúben Santos

Ruben Santos is a fan of all arts in general and gastronomy in particular. He is the chef at the O Paparico restaurant, a traditional restaurant that travels through flavors and recipes from all over the country, riding on the chef’s creativity.

Chef Dishes

Roosterfish and roe açorda

Matosinhos is a pilgrimage point for people from the North (and beyond) when it comes to eating fish and seafood. Chef Ruben Santos grew up making this pilgrimage. One of his favorite dishes is dory fish and roe “açorda.” In his version of this classic, Ruben Santos uses several types of roe so that the final result has different textures and processes. The “açorda” is made with dory fish (the main character of the dish), herring roe which gives texture, and dried octopus roe to give salinity and umami. All this to make the dory fish stand out, the chef states.

Roosterfish

This fish is renowned for its tasty meat.

In Portugal, dory fish is “called rooster” fish because of the shape of its fins, which resembles the crest of a rooster. This fish is renowned for its tasty meat and the quantity and quality of its roe.

Oporto and North

O conteúdo Rúben Santos aparece primeiro em The Art of Tasting Portugal.

Tiago Bonito

admin — Wed, 16 Dec 2020 15:40:23 +0000

Tiago Bonito

Largo do Paço, restaurant of the Casa da Calçada hotel in Amarante, is a reference in the north of the country thanks to this chef who surprises at every moment of his menu. His memories are very present in the dishes he develops, attentive to his surroundings and in permanent innovation.

Chef Dishes

Maronês veal

“My food is sea and fire. It is a smokehouse, eucalyptus, pine and vine. ” Tiago Bonito, Executive Chef at Largo do Paço. This is one of his creations. The protagonist? PDO (Protected Designation of Origin) Maronês veal. Well, in this case, PDO could also be an acronym for Portuguese, Delicious and Original!

Carne Maronesa

This week we present the Maronesa mountain bovine breed, bread in a traditional farming system, between the Marão, Alvão and Padrela mountains.

It is distinguished by a dark brown to black coat and lighter hair on the top of their heads, and its meat, which has particular white to ivory-toned fat and dark red to pink meat, depending on the animal’s age. Its singular features earned it the prize of “World’s best meat “. Find out more at Agrupamento de Produtores de Carne Maronesa.

Oporto and North

O conteúdo Tiago Bonito aparece primeiro em The Art of Tasting Portugal.

Oporto Chefs - The Art of Tasting Portugal

André Lança Cordeiro

André Lança Cordeiro

Chef Dishes

Products used

Regions

Aurora Goy

Aurora Goy

Chef Dishes

Products used

Regions

Humberto Alonso – O Gaveto

Humberto Alonso – O Gaveto

Chef Dishes

Products used

Regions

Justa Nobre

Justa Nobre

Chef Dishes

Products used

Regions

Nuno Castro

Nuno Castro

Chef Dishes

Products used

Regions

Nuno Diniz

Nuno Diniz

Chef Dishes

Products used

Regions

Óscar Gonçalves

Óscar Gonçalves

Chef Dishes

Products used

Regions

Renato Cunha

Renato Cunha

Chef Dishes

Products used

Regions

Rúben Santos

Rúben Santos

Chef Dishes

Products used

Regions

Tiago Bonito

Tiago Bonito

Chef Dishes

Products used

Regions