Unsurprisingly Sao Paulo comes concentrating an increasing number of foreign Chefs in their best hotels and restaurants, as it has becoming one of the gastronomic capitals of the world.

Many of these professionals bring in the luggage, not just a different background, but also new ways of thinking about and dealing with Brazilian ingredients.

This is the case of French Chef Jean-Christophe Burlaud from Taste It Food & Lounge restaurant at Hotel Pullman Ibirapuera, which purports to present known flavors of Brazilians, through French techniques in tribute to immigrants from São Paulo.

The cozy environment of the restaurant is first noticed by lighting and musical presentation, which in the case of Taste It is positioned at the entrance to the lounge and the bar.

The warm welcome of the friendly Brigade leads diners to tables with wide sense of local vibe, which in many ways is cozy, and inviting. The Hall is surrounded of the Visual attractions:

• Air-conditioned cellar that shows 300 wine labels,
• Neon lights Bar operated by award-winning mixologist Mateus Cunha
• Glazed kitchen which facilitates the prying eyes on the preparation of the dishes and the movement of professionals in implementing the creations and you have a counter in casting to Cooking Shows

The chef Burlaud, worked through great restaurants of Europe and even venture in São Paulo brings to Taste It your creative capacity and curiosity to introduce new and contemporary ways of valuing national products, by means of delicate and unique plates .

“I wanted to translate all the curiosity and passion I have for the culinary heritage of immigrants in São Paulo in dishes with local ingredients that we find in the city and technique of French cuisine. The result for me is an urban, innovative menu and, above all, emotional that triggers a loving keepsake for São Paulo as far as crossing the Avenida Ipiranga with São João “explains the chef.

The chef introduced Olhar Turístico to some of its main creations and exclusively discussed entry options, dishes and desserts, their inspirations and ‘ hidden ‘ ingredients in the preparation.

A different option to bring dinner to the memory is the Amuse Bouche, which proposes an optimization of experience with appropriate follow-up of wines suggested for each dish. In this case, Cassio was responsible to monitor and your choices were very happy.

 

The trip through the Menu

 

The Chef started using the versatile Pirarucu, proved with flavor and textures of international quality.

In Ceviche the giant from Amazonian rivers had firm texture and fresh meat in coconut milk sauce, onion, ginger and touch of sweet potatoes. The harmonious set still suggested a slight burning sensation and astringency dish feature.

Already in Brandade, was employed the treatment of white fish in the Mediterranean and showed, according to the Chef, the Pirarucu is identical to cod in preparation.

The texture of shredded fish and soft flavor combined perfectly and caused incredible gastronomic and visual outcome with the base of Sweet Potato Chips. Original and creative at the same time!

Amuse Bouche: Sauvignon Blanc Aliwen 2016

White wine, pale green in colour, mineral and fruity realize the astringency of    Ceviche and take your acidity reacted smartly to the texture of shredded Pirarucu.

 

Following was presented the Steak Tartar of tuna with beet infusion accompanied by Grilled Avocado. In addition to the use of the locally accessible fish, the highlight was the income made from vegetable Cream with raspberry vinegar and nuts, which formed the basis for the recipe. The showy submission brought an adversity of taste and texture as the end result of the dish. Composition and visual amazing!

 

The Octopus with Mousse of Moqueca brought a complexity of flavors of the Brazilian coast, primarily at the touch of palm oil .

Amuse Bouche: Selection des Cognettes Muscadet Sèvre et Maine Sur Lie 2009

This white floral with evident acidity presented body and persistence and harmonized with the unctuousness of the Tartar, as well as with the Mousse.

 

After elaborate entries, the Chef Burlaud exposed the Vichyssoise of Leek and sweet potato. Gentle cream with drops of emulsion of Peas and broccoli that amazingly spiced the broth served in special dishes, garnished with fried Zucchini chips.

 

Following, a combination beyond Brazilian in the Carbonara of Pupunha with beef jerky. The al dente pasta served with minced red onion had your flavor enhanced by jerky clean, thin and frayed.

Amuse Bouche: Aliwen Pinot Noir

This light red showed some softness and acidity, perfect to reinvigorate the mouth so much after the spoonfuls of broth, and the bites of tropical mass.

 

One of the main dishes made by Chef was the Beouf Bourguignon with beef jerky. Again the northeastern “Jaba” is used, this time with shimeji rice and Vegetables. The meat worked perfectly in this role while the vegetables roasted and toasted on the grill brought a taste for Comfort, as if they were made in fire.

 

Another creation was the Lamb Leg with black-eyed peas. One of the most popular grain in the country was done with “Biquinho” Pepper and accompanied perfectly the boneless meat served with a small rim of fat to add even more flavor to the dish.

Amuse Bouche: Los Cardos Malbec

A more powerful red, fruity, with soft tannins and that harmonised in a natural way with meat served.

 

Finally, for dessert the Chef presented the Crème Brûlée with hint of Coriander.

Another delicacy in the gastronomy of Chef Burlaud, with a detail that made all the difference in the French sweet.

Amuse Bouche:

Graham’s Reserve Port – matured in oak barrels, this port reported softer

Estiba I – Sobremadurado from the same group Catena Zapata had complex and intense bouquet presented

 

Overall the cuisine of Taste It Food & Lounge presents a singular opportunity to meet a sampling of current cuisine of São Paulo, diverse, creative and still unique!

 

 

 

Taste It Food & Lounge

Rua Joinville, 515 – Vila Mariana, São Paulo – SP

55-(11) 5088-4000