André Lança Cordeiro
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
Products used
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).
Regions
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.
