{"id":11325,"date":"2022-09-22T11:56:10","date_gmt":"2022-09-22T11:56:10","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/alexandre-melo-e-filipe-bilro\/"},"modified":"2023-02-22T18:05:01","modified_gmt":"2023-02-22T18:05:01","slug":"alexandre-melo-e-filipe-bilro","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/alexandre-melo-e-filipe-bilro\/","title":{"rendered":"Alexandre Melo e Filipe Bilro"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Alexandre\t\t\t\t\t\n\t\t\t\n\t <\/div>\n \n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t
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\n Alexandre Melo e Filipe Bilro <\/h1><\/div>\n\n\n
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\n\tLarau, do you know what it is? Alex Melo and Filipe Bilro, founding chefs of the eponymous restaurant in Estremoz, explain: “larau was a word used in olive picking in the upper Alentejo, which designated the burlap cloth for picking it.” With roots deep in Portuguese origins, the chefs create the concept of Larau, which revolves around sharing, seasonality, and local ingredients. <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t
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\n \n\t\t\t\t\tChef Dishes\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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\n\t \n\t\t\t<\/a>\n\t \t\t\t
\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"VcdNjU5Y\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
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Aubergine “escalivada”, hazelnut, game quail marinated in red wine and spices, red onion pickles, and carrots<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Aubergine “escalivada”, hazelnut, game quail marinated in red wine and spices, red onion pickles, and carrots. “With this dish, we try to make an allusion to Serra d’Ossa, the heart of Estremoz, where there is still a vast flora and fauna. Eggplants represent the wet earth, crumbles stand for the rocks and moss, pickles represent vegetation”, authors Alex Melo and Filipe Bilro, from Larau, write.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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\n \n\t\t\t\t\tProducts used\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"xNoOciYI\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
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Quail<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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In gastronomy, it is highly appreciated for its tender, tasty and delicate meat. <\/p>\n

It is the smallest bird of the chicken family and excels in the art of camouflage. The quail is distinguished by its plump body, long and pointed wings, and brown down with beige stripes on the back. In gastronomy, it is highly appreciated for its tender, tasty and delicate meat. Fried, roasted, stewed, stuffed, sweaty, whatever way you cook it, it will always be tender and juicy.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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\n \n\t\t\t\t\tRegions\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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\n\t \n\t\t\t<\/a>\n\t \t\t\t
\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"regiao-alentejo\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
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Alentejo and Ribatejo<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Miguel Torga once wrote that \u201cmore than enjoying the emotion of an enjoyable trip, whoever visits the Alentejo has to meditate\u201d. Let\u2019s meditate then, as we\u2019re 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.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Larau, do you know what it is? Alex Melo and Filipe Bilro, founding chefs of the eponymous restaurant in Estremoz, explain: “larau was a word used in olive picking in the upper Alentejo, which designated the burlap cloth for picking it.” With roots deep in Portuguese origins, the chefs create the concept of Larau, which revolves around sharing, seasonality, and local ingredients.<\/p>\n","protected":false},"author":3,"featured_media":11278,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[344,976,311],"tags":[],"acf":[],"yoast_head":"\nAlexandre Melo e Filipe Bilro - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"\u00c9 com as ra\u00edzes bem fincadas nas origens que portuguesas que os chefs criam o conceito do Larau que gira em torno da partilha, da sazonalidade e do local.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/alexandre-melo-e-filipe-bilro\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alexandre Melo e Filipe Bilro - 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Alex Melo and Filipe Bilro, founding chefs of the eponymous restaurant in Estremoz, explain: \"larau was a word used in olive picking in the upper Alentejo, which designated the burlap cloth for picking it.\" With roots deep in Portuguese origins, the chefs create the concept of Larau, which revolves around sharing, seasonality, and local ingredients.\n<h2>Chef Dishes<br\/><\/h2>\n<h2>Products used<br\/><\/h2>\n<h2>Regions<br\/><\/h2>","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/11325"}],"collection":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=11325"}],"version-history":[{"count":6,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/11325\/revisions"}],"predecessor-version":[{"id":12837,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/11325\/revisions\/12837"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/11278"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=11325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=11325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=11325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}