The corn stack that stands out in this image comes from The Cliff Bay vegetable garden. Alongside organic chicken, corn has the leading role in this Il Gallo d’Oro signature dish. This creation is living proof that simple ingredients, if well interpreted, executed, and presented, can step up to a whole new level! Bravo!
Would you say it is possible to make cherimoya ketchup? Chef Júlio Pereira would not only say yes but also made some! The daring creation accompanies a delicious swordfish ball marinated in wine and garlic, and turmeric aioli.