Nuno Bergonse
Chef Dishes
Lemon thyme crème brûlée
Crème brûlée, the classic French dessert famous worldwide, has, in this recipe from chef Chef Nuno Bergonese, a special touch, courtesy of the aromatic Crete thyme.
Products used
Pea
Peas have been grown for thousands of years.
At the market stalls they present themselves in beautiful pods loaded with peas ready to go to the pot. When choosing, prefer the pods that are not broken and the greener and lush ones without dark spots. Peas have been grown for thousands of years. Its plant, the pea plant, originates in Southern and Central Europe, and its nutritional benefits are significant. Its unique flavor and texture make it very versatile. Peas can be consumed in the pod or in grains and can be used both as a side dish or as the key ingredient in a recipe. And is the ritual of peeling peas part of your childhood memories? It sure is part of ours!
Wild thyme
It can be used to season almost any type of food; however, its aroma combines perfectly with poultry meat.
An aromatic plant that appears spontaneously in typically Mediterranean sunny and rocky scrubs, the Crete thyme [Thymbra capitata] is found all over the Mediterranean basin and is easily found in Portugal in the Serra da Arrábida and in the Algarve. It‘s a small shrub (20 to 50 cm tall), woody but very aromatic, with a very branched stem, with upright branches and lilac flowers. It can be used to season almost any type of food; however, its aroma combines perfectly with poultry meat.
Regions
Algarve
The Algarve tastes of the sea, but it is much more than the beaches with warm and crystal-clear waters that make the cover of a travel magazine. It is also the mountains with a view of the sea, the rivers where migratory birds come to drink in the summer, the hidden fishing villages that appear to have stopped in time.
