{"id":7826,"date":"2021-08-05T09:35:43","date_gmt":"2021-08-05T09:35:43","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/hugo-bernardo\/"},"modified":"2023-02-22T20:12:17","modified_gmt":"2023-02-22T20:12:17","slug":"hugo-bernardo","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/hugo-bernardo\/","title":{"rendered":"Hugo Bernardo"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Hugo\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 Hugo Bernardo <\/h1><\/div>\n\n\n
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\n\tChef Hugo Bernardo found in Estremoz and The Folly Restaurant the perfect stage for his cuisine centered on local and seasonal products. The Folly Restaurant, a project which also houses an urban winery that produces premium wines, is known for reproducing some dishes from the Alentejo gastronomy in a more contemporary version. <\/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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Wild asparagus served over homemade brioche with pork jowl, asparagus mayonnaise, fried egg yolk, chorizo popcorn and chorizo oil<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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If this dish spoke, it would have a heavy Alentejo accent. From the hand and creative mind of chef Hugo Bernardo from The Folly Restaurant, here are these magnificent wild asparagus served over homemade brioche with pork jowl, asparagus mayonnaise, fried egg yolk, chorizo popcorn and chorizo oil.<\/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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Wild Green Asparagus<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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They can be found all over the country, but it is in Tr\u00e1s-os-Montes and Alentejo that the most delicious ones can be found.<\/p>\n

Sentinels of spring, wild asparagus begin to emerge after the rains and the mild days that herald the season of renewal. \u201cThe most delicate of vegetables,\u201c as Grimod de la Reyni\u00e8re called it, enjoys the company of vines and olive trees, so it is near them that the wild asparagus are usually found. Mostly dark green in colour, but with some violet specimens, it is a tender, fleshy, crunchy and acidic vegetable, that tastes better the more rare it is cooked. From the same family as onions and leeks, it exists in more than 300 species, of which only 20 are edible. They can be found all over the country, but it is in Tr\u00e1s-os-Montes and Alentejo that the most delicious ones can be found.
\nPhoto \u00a9 Revista de Vinhos<\/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\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":"

Chef Hugo Bernardo found in Estremoz and The Folly Restaurant the perfect stage for his cuisine centered on local and seasonal products. The Folly Restaurant, a project which also houses an urban winery that produces premium wines, is known for reproducing some dishes from the Alentejo gastronomy in a more contemporary version.<\/p>\n","protected":false},"author":3,"featured_media":7739,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[344,311,586],"tags":[],"acf":[],"yoast_head":"\nHugo Bernardo - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"O chef Hugo Bernardo encontrou em Estremoz e no The Folly Restaurant o palco ideal para a sua cozinha centrada nos produtos locais e sazonais.\" \/>\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\/hugo-bernardo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hugo Bernardo - 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