{"id":8503,"date":"2021-11-04T15:10:57","date_gmt":"2021-11-04T15:10:57","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/nuno-bergonse\/"},"modified":"2023-02-22T19:50:46","modified_gmt":"2023-02-22T19:50:46","slug":"nuno-bergonse","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/nuno-bergonse\/","title":{"rendered":"Nuno Bergonse"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Nuno\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 Nuno Bergonse <\/h1><\/div>\n\n\n
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\n\tNuno Bergonse took the first step to become a chef at 16 when he joined the Lisbon Hotel and Tourism School. After going through several kitchens and leading others, including Pedro and Lobo, Ministerium Cantina and Duplex, the chef founded a catering and consulting company. Also, he dedicates a generous portion of his time to two social projects of which he is very proud: \u201cMarhaba\u201c and \u201c\u00c9 um Restaurante\u201c, one catering project and one restaurant that belong to Associa\u00e7\u00e3o Crescer. In Marhaba, he works \u201cwith a team of people from Eritrea, Syria, and Palestine, with whom they create gastronomic events to strengthen their integration and social inclusion.\u201c \u201c\u00c9 um restaurante\u201c brings to the team people who are or have been homeless, giving them tools to make their way back to the job market. <\/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\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"s2uzoalA\"\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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Lemon thyme cr\u00e8me br\u00fbl\u00e9e<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Cr\u00e8me br\u00fbl\u00e9e, the classic French dessert famous worldwide, has, in this recipe from chef Chef Nuno Bergonese, a special touch, courtesy of the aromatic Crete thyme.<\/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\"ervilhas\"\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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Pea<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Peas have been grown for thousands of years. <\/p>\n

At the market stalls they present themselves in beautiful pods loaded with peas ready to go to the pot. When choosing, prefer the pods that are not broken and the greener and lush ones without dark spots. Peas have been grown for thousands of years. Its plant, the pea plant, originates in Southern and Central Europe, and its nutritional benefits are significant. Its unique flavor and texture make it very versatile. Peas can be consumed in the pod or in grains and can be used both as a side dish or as the key ingredient in a recipe. And is the ritual of peeling peas part of your childhood memories? It sure is part of ours!<\/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

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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\"qNEvfW4A\"\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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Wild thyme<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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It can be used to season almost any type of food; however, its aroma combines perfectly with poultry meat.<\/p>\n

An aromatic plant that appears spontaneously in typically Mediterranean sunny and rocky scrubs, the Crete thyme [Thymbra capitata] is found all over the Mediterranean basin and is easily found in Portugal in the Serra da Arr\u00e1bida and in the Algarve. It\u2018s a small shrub (20 to 50 cm tall), woody but very aromatic, with a very branched stem, with upright branches and lilac flowers. It can be used to season almost any type of food; however, its aroma combines perfectly with poultry meat.<\/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-algarve\"\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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Algarve<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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The Algarve tastes of the sea, but it is much more than the beaches with warm and crystal-clear waters that make the cover of a travel magazine. It is also the mountains with a view of the sea, the rivers where migratory birds come to drink in the summer, the hidden fishing villages that appear to have stopped in time.<\/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":"

Nuno Bergonse took the first step to become a chef at 16 when he joined the Lisbon Hotel and Tourism School. After going through several kitchens and leading others, including Pedro and Lobo, Ministerium Cantina and Duplex, the chef founded a catering and consulting company. Also, he dedicates a generous portion of his time to two social projects of which he is very proud: \u201cMarhaba\u201c and \u201c\u00c9 um Restaurante\u201c, one catering project and one restaurant that belong to Associa\u00e7\u00e3o Crescer. In Marhaba, he works \u201cwith a team of people from Eritrea, Syria, and Palestine, with whom they create gastronomic events to strengthen their integration and social inclusion.\u201c \u201c\u00c9 um restaurante\u201c brings to the team people who are or have been homeless, giving them tools to make their way back to the job market.<\/p>\n","protected":false},"author":3,"featured_media":8447,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[345,311,659],"tags":[],"acf":[],"yoast_head":"\nNuno Bergonse - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"Nuno Bergonse deu o primeiro passo para se tornar chef aos 16 anos quando ingressou na Escola de Hotelaria e Turismo de Lisboa.\" \/>\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\/nuno-bergonse\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nuno Bergonse - 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