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Brazil Cuisine

The Brazilian cuisine is rich, tasty and diverse. It is the result of a great mixture of traditions, ingredients and food introduced not only by the native population, but also by all the immigration movements that occurred throughout history. Each region of the country has its own gastronomic peculiarities, and its cuisine is adapted to the climate and geography. The traditional Brazilian food is permeated by an exuberant nature, and rooted in its territory. The result is a kitchen where the elements of nature are predominant. Suggested Dish: Feijoada

FRANÇA

The French cuisine is benchmark all over the world, either due to the beauty of its techniques, respect for the ingredients, or for the love that its chefs put in each dish, besides plating, which has become a artwork The French cuisine is for all those who think that preparation is a performance and the result a little masterpiece. The smooth lines and the noble materials of Paris kitchen follow the cooking experience, creating an elegant and sophisticated ambiance. Suggested Dish: Tarte Tatin

ITALIANA

The Italian cuisine is widespread around the world; few people resist the italian flavors. And the secret is in sophisticated techniques, the originality and a simple production way, which result in special dishes that have survived and evolved over time. But what is most impressive about Italian cuisine is that it's a part of the daily and collective life.The kitchen is the heart of the house, so it should be able to adapt at any time of day to be cozy and comfortable. Suggested Dish: Spaghetti all'arrabbiata

JAPÃO

The Japanese cuisine is the mirror of its people. Rationality and functionality are the keywords to describe it. The kitchen is where all actions related to preparation are possible. Times are shorter and the actions are optimized. Suggested Dish: Matcha tea

MÉXICO

The food made by Mexicans contains an prominent flavor, with traditional seasonings of the typical country's food. Most of the ingredients are of pre-columbian origin, but mixtures were later added to enhance the Mexican menu. In the Mexican cuisine, every ingredient is the star. The endless variety of flavors is possible thanks to spices and herbs. The kitchen is devised with a large color palette and the chef can create at will. A canal in the center of island allows a arrangement of a vegetable garden and spices perfectly positioned either inside it or on the wall. Suggested Dish: Guacamole

NEW CHEF

MOLECULAR CUISINE

The Molecular gastronomy is the science dedicated to the study of the chemical and physical processes related to the cooking. It studies the mechanisms involved in the transformation of ingredients during cooking and it investigates the social, artistic and technical aspects of cooking and gastronomy.

KM ZERO CUISINE

The ""Zero-Mile Diet"" are local products that are sold or produced near the place of production. The intention is to increase the local production by balancing the benefits of the option of eating more fresh products (it promotes the products seasonality) and the absence of transportation and profit-related in the final price.

SLOW FOOD CUISINE

The Slow Food Kitchen is an international association stablished by Carlo Petrini in 1986, with the objective of promoting a greater appreciation of food, improve the quality of meals and a production that values ​​the product, the producer and the environment.

FAST FOOD CUISINE

With the hustle and bustle of modern life, people increasingly looking for to reduce the time dedicated to certain day-to-day activities, and this also includes the meals. According to a research by EAE Business School, brazilians are among the major fast-food consumers in the world, loosing only to Japan, China and the United States.

EAT BRASIL CUISINE

The Brazilian cuisine is the result of a mixture of European, Natives and African ingredients. Many of the components of the recipes and techniques of preparation are of native origin, there being undergone modifications by the Portuguese and the African slaves. They made adaptations of their typical dishes, replacing the missing ingredients with similar local products. The Brazilian feijoada, typical country's dish, is an example of this.

EMMANUEL BASSOLEIL Chef