Chef Alessandra Montagne, a Brazilian chosen to run a restaurant in the Louvre, an iconic museum in Paris, arrives in São Paulo this week for two special dinners.
The tasting menu will feature recipes from the chef that were successful in the French capital, paired with French and Brazilian wines, served at Vista Ibirapuera, a restaurant on the top of MAC-USP, opposite Ibirapuera Park.
Chef Alessandra Montagne, who runs three restaurants in Paris –
Among the creations are cheese bread with caviar and lobster with cocoa mucilage, chili pepper and coriander and salted cashew praline with yuzu.
Dinners will be on Wednesday (14) and Thursday (15), at 7 pm. The meal starts with snacks and includes a starter of cream of Paris mushroom soup with buckwheat, pickles and caramelized mushrooms, parsley powder and white shimeji mushrooms, accompanied by a shot of watermelon with red pepper and black olive and samphire crumble.
Lobster with coriander and cashew praline, dish by chef Alessandra Montagne –
One of the main dishes is the veal filet mignon with pumpkin puree with cloves, pumpkin pickles, crispy cabbage, black truffle and veal roti. For dessert, there is strawberry cachaça baba, thyme and elderflower cream and fresh strawberries.
The paired dinner, which also includes a cocktail, costs R$990. Reservations are required by phone (11) 2658-3188.
Montagne, sponsored by Alain Ducasse, has an impressive career — so much so that it is being made into a movie. She was born the daughter of a maid in the Vidigal favela in Rio de Janeiro, and when she was eight days old, she was handed over to her paternal grandparents, who raised her in Poté, a small town in Minas Gerais.
At the age of 22, she moved to Paris to try a new life, even though she didn’t speak French. Encouraged by friends, she studied gastronomy in the European country and got into the field. She opened her first restaurant, Tempero, which had lines of people soon after it opened, showcasing Brazilian cuisine in the French capital.
Today, she is in charge of Nosso, her second restaurant, and was chosen as one of the select chefs to take over, for the next ten years, the operation of one of the restaurants at the Louvre museum.
Source: Folha
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