{"id":6829,"date":"2021-02-09T12:20:56","date_gmt":"2021-02-09T12:20:56","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/joaquim-sousa\/"},"modified":"2023-02-23T10:56:23","modified_gmt":"2023-02-23T10:56:23","slug":"joaquim-sousa","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/joaquim-sousa\/","title":{"rendered":"Joaquim Sousa"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Joaquim\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 Joaquim Sousa <\/h1><\/div>\n\n\n
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\n\tIf you watched Masterchef, you will remember the famous \u201cchocolate flower\u201d that left everyone gasping. Its author is the man in the picture: pastry chef Joaquim Sousa. Born in France, where he started his professional career, he arrived in Portugal in 2001 and worked at some of the leading hotel chains and Ladur\u00e9e Paris in Lisbon. Today we can find him at The Oitavos Hotel, in Cascais, where he created the new dessert menu for the Ipsylon Restaurante & Bar. Creative and a perfectionist, Joaquim Sousa lives in search of the next big surprise. <\/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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Queen Cake<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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This is (yet more) proof that gastronomy’s capacity to reinvent itself has no limits. This Bolo Rainha (Queen Cake) by chef Joaquim Sousa is based on a yeast cake dough enriched with various nuts, including essential pine nuts, spices and liqueur. The pi\u00e8ce de resistance? Edible gold leaves.<\/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\"pinhao\"\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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Pine nuts<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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White gold of the forests, pine nuts are the most valuable dried fruits, and no wonder why: its production process, harvest and transformation are intricate and time-consuming.<\/p>\n

The fruit of the stone pine (in the Mediterranean) is very rich in proteins and has large amounts of omegas 6 and 3, protein, phosphorus, iron, manganese and zinc. Portugal holds about 5% of its world production, a far cry from Asian production, large in quantity but much weaker in quality.<\/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\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":"

If you watched Masterchef, you will remember the famous \u201cchocolate flower\u201d that left everyone gasping. Its author is the man in the picture: pastry chef Joaquim Sousa. Born in France, where he started his professional career, he arrived in Portugal in 2001 and worked at some of the leading hotel chains and Ladur\u00e9e Paris in Lisbon. Today we can find him at The Oitavos Hotel, in Cascais, where he created the new dessert menu for the Ipsylon Restaurante & Bar. Creative and a perfectionist, Joaquim Sousa lives in search of the next big surprise.<\/p>\n","protected":false},"author":1,"featured_media":6831,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[344,311,325],"tags":[],"acf":[],"yoast_head":"\nJoaquim Sousa - 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\/joaquim-sousa\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Joaquim Sousa - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"If you watched Masterchef, you will remember the famous \u201cchocolate flower\u201d that left everyone gasping. 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