{"id":8418,"date":"2021-10-20T12:18:36","date_gmt":"2021-10-20T12:18:36","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/henrique-sa-pessoa\/"},"modified":"2023-02-22T19:53:55","modified_gmt":"2023-02-22T19:53:55","slug":"henrique-sa-pessoa","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/henrique-sa-pessoa\/","title":{"rendered":"Henrique S\u00e1 Pessoa"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Henrique\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 Henrique S\u00e1 Pessoa <\/h1><\/div>\n\n\n
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\n\tHe became a chef out in the world and brought the world back with him on his return to homeland Portugal. Henrique S\u00e1 Pessoa is one of the biggest names in Portugal\u2018s gastronomy. Proud holder of two Michelin stars, the Alma restaurant is, at the time, the culmination of a gastronomic journey where, talent focus and determination were the keys to success. The Chef is also the author and protagonist of several books and television programs, among them Entre Pratos, Ingrediente Secreto, and COMTRADI\u00c7\u00c3O. <\/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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Mackerel fish stew<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Made with the most abundant fish in the market and with vegetables from the neighboring floodplains, the \u201ccaldeirada\u201c (fish stew) is a popular dish in the fishing towns of the whole country – from Minho to the Algarve. In this mackerel stew, Chef Henrique S\u00e1 Pessoa adds some ingredients from distant places to the usual elements of the dish. Lemongrass, ginger and keffir lime add an exotic scent to the recipe.<\/p>\n\t\t\n\t\t\t \n\t\t

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Mackerel<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Its meat is succulent and lends itself to be cooked in a thousand and one ways and also used in preserves.<\/p>\n

Mackerel is a versatile and affordable fish very abundant in Portuguese waters. With an elongated body and blue or greenish skin with zigzags that resemble a zebra, it feeds on small fish, crustaceans and plankton. Its meat is succulent and lends itself to be cooked in a thousand and one ways and also used in preserves.<\/p>\n\t\t\n\t\t\t \n\t\t

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Center<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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The centre of Portugal is proof that virtue (or, in this case, the virtues) is in the middle. From the highest mountain in mainland Portugal to the world\u2019s biggest waves, there is a little bit of everything, without forgetting priceless monumental and human heritage. Schist villages, castles that look like they have emerged from fairy tales, one of the oldest universities in Europe, and even a Portuguese-style Venice.<\/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":"

He became a chef out in the world and brought the world back with him on his return to homeland Portugal. Henrique S\u00e1 Pessoa is one of the biggest names in Portugal\u2018s gastronomy. Proud holder of two Michelin stars, the Alma restaurant is, at the time, the culmination of a gastronomic journey where, talent focus and determination were the keys to success. The Chef is also the author and protagonist of several books and television programs, among them Entre Pratos, Ingrediente Secreto, and COMTRADI\u00c7\u00c3O.<\/p>\n","protected":false},"author":3,"featured_media":8614,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[346,311,647],"tags":[],"acf":[],"yoast_head":"\nHenrique S\u00e1 Pessoa - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"Fez-se chef no mundo e trouxe-o de volta consigo no regresso a Portugal. 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