{"id":6795,"date":"2021-02-08T13:41:22","date_gmt":"2021-02-08T13:41:22","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/aurora-goy\/"},"modified":"2023-02-23T11:06:46","modified_gmt":"2023-02-23T11:06:46","slug":"aurora-goy","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/","title":{"rendered":"Aurora Goy"},"content":{"rendered":"\n
\n \t\n\t
\n\t \t\t
\n\t\t\t
\n\t \t \t
\n\t\t \n
\n
\n \t\t\t\t\t\n\t\t\t\t\t\t \"Aurora\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
\n\t \t \t
\n\t\t \n
\n

\n Aurora Goy <\/h1><\/div>\n\n\n
\n
\n\tWith 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 Jos\u00e9 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. <\/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
\n\t \t\t
\n\t\t\t
\n\t \t \t
\n\t\t \n
\n

\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
\n
\n\t
\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\"mousse-de-castanha\"\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
\n\t\t
\n\n\t\t\t\n\t\t\t

Chestnut mousse<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
\n\n \n\t\t\t\t

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

\n\t \t\t
\n\t\t\t
\n\t \t \t
\n\t\t \n
\n

\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
\n
\n\t
\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\"diospiro\"\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
\n\t\t
\n\n\t\t\t\n\t\t\t

Persimmon<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
\n\n \n\t\t\t\t

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. <\/p>\n

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.<\/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

\n\t \t\t
\n\t\t\t
\n\t \t \t
\n\t\t \n
\n

\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
\n
\n\t
\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-porto\"\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
\n\t\t
\n\n\t\t\t\n\t\t\t

Oporto and North<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
\n\n \n\t\t\t\t

In 200 BC, when it was called Portus Cale, the city that gave Portugal its name became the Portucalense County\u2019s capital; Porto is the country\u2019s second-most populous city. Classified as Cultural Heritage of Humanity, its historical centre offers endless opportunities to taste authentic northern gastronomy \u2013 from tripe to world-famous Port wine -, while enjoying a magnificent view of the Douro river.<\/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":"

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 Jos\u00e9 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.<\/p>\n","protected":false},"author":1,"featured_media":6796,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[314,311,347],"tags":[],"acf":[],"yoast_head":"\nAurora Goy - The Art of Tasting Portugal<\/title>\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\/aurora-goy\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aurora Goy - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"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 Jos\u00e9 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.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/\" \/>\n<meta property=\"og:site_name\" content=\"The Art of Tasting Portugal\" \/>\n<meta property=\"article:published_time\" content=\"2021-02-08T13:41:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-23T11:06:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/02\/aurora-goy.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"477\" \/>\n\t<meta property=\"og:image:height\" content=\"477\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#website\",\"url\":\"https:\/\/theartoftastingportugal.com\/\",\"name\":\"The Art of Tasting Portugal\",\"description\":\"The Art of Tasting Portugal\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/theartoftastingportugal.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/#primaryimage\",\"url\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/02\/aurora-goy.jpg\",\"contentUrl\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/02\/aurora-goy.jpg\",\"width\":477,\"height\":477},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/#webpage\",\"url\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/\",\"name\":\"Aurora Goy - The Art of Tasting Portugal\",\"isPartOf\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/#primaryimage\"},\"datePublished\":\"2021-02-08T13:41:22+00:00\",\"dateModified\":\"2023-02-23T11:06:46+00:00\",\"author\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/3e3489f1cbe46d3f0f686cab4785bbd9\"},\"breadcrumb\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"In\u00edcio\",\"item\":\"https:\/\/theartoftastingportugal.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Aurora Goy\"}]},{\"@type\":\"Person\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/3e3489f1cbe46d3f0f686cab4785bbd9\",\"name\":\"admin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/bfbe299702522836227e3bef0d1b2af2?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/bfbe299702522836227e3bef0d1b2af2?s=96&d=mm&r=g\",\"caption\":\"admin\"},\"sameAs\":[\"https:\/\/theartoftastingportugal.brightlab.pt\"],\"url\":\"https:\/\/theartoftastingportugal.com\/en\/author\/admin\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Aurora Goy - The Art of Tasting Portugal","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/","og_locale":"en_US","og_type":"article","og_title":"Aurora Goy - The Art of Tasting Portugal","og_description":"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 Jos\u00e9 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.","og_url":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/","og_site_name":"The Art of Tasting Portugal","article_published_time":"2021-02-08T13:41:22+00:00","article_modified_time":"2023-02-23T11:06:46+00:00","og_image":[{"width":477,"height":477,"url":"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/02\/aurora-goy.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebSite","@id":"https:\/\/theartoftastingportugal.com\/#website","url":"https:\/\/theartoftastingportugal.com\/","name":"The Art of Tasting Portugal","description":"The Art of Tasting Portugal","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/theartoftastingportugal.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/#primaryimage","url":"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/02\/aurora-goy.jpg","contentUrl":"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/02\/aurora-goy.jpg","width":477,"height":477},{"@type":"WebPage","@id":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/#webpage","url":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/","name":"Aurora Goy - The Art of Tasting Portugal","isPartOf":{"@id":"https:\/\/theartoftastingportugal.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/#primaryimage"},"datePublished":"2021-02-08T13:41:22+00:00","dateModified":"2023-02-23T11:06:46+00:00","author":{"@id":"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/3e3489f1cbe46d3f0f686cab4785bbd9"},"breadcrumb":{"@id":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/aurora-goy\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"In\u00edcio","item":"https:\/\/theartoftastingportugal.com\/en\/"},{"@type":"ListItem","position":2,"name":"Aurora Goy"}]},{"@type":"Person","@id":"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/3e3489f1cbe46d3f0f686cab4785bbd9","name":"admin","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/bfbe299702522836227e3bef0d1b2af2?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/bfbe299702522836227e3bef0d1b2af2?s=96&d=mm&r=g","caption":"admin"},"sameAs":["https:\/\/theartoftastingportugal.brightlab.pt"],"url":"https:\/\/theartoftastingportugal.com\/en\/author\/admin\/"}]}},"builder_content":"<img loading=\"lazy\" src=\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/02\/aurora-goy-1000x800.jpg\" width=\"1000\" height=\"800\" title=\"aurora-goy\" alt=\"Aurora Goy\">\n<h1> Aurora Goy <\/h1>\nWith 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 Jos\u00e9 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.\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\/6795"}],"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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=6795"}],"version-history":[{"count":5,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6795\/revisions"}],"predecessor-version":[{"id":13155,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6795\/revisions\/13155"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/6796"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=6795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=6795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=6795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}