Ae! keeps the main dishes on desserts

Some things are recurring in the lives of those who go to Sao Paulo restaurants: out of the food of sophisticated establishments, have to be content with dishes to post on social networks and find that even when the main part of the meal is good, dessert leaves to be desired.

All this makes AE! Cooks a precious find. There, great preparations are served in a hall without pomp. The presentation is tasteful, and dessert is one of those who make you want to go back to the restaurant as soon as possible, even living across the city.

Among the input options to share, highlighting the Characutarian (R $ 52). It is a surprise to taste the mild taste of the thin slices of mortadella and Royale ham (both prepared in the house) that arrive at the table accompanied by natural fermentation bread and carnate and cucumber pickles, also produced there.

Burrata’s tortelli is a good choice. With-sicilian lemon, cherry tomatoes and basil (R $ 79), the plate shines. The pasta, produced right there, is very delicate and involves a fresh and creamy filling. It makes you want to take home.

Served on a crispy pasta that looks like pastel, the tuna tartare club ($ 39) gives a slip. Bottarga’s intense and salty flavor that makes up the recipe takes over the taste and steals the protagonist’s scene. The tuna was lacking freshness on the night of the visit.

The redemption arrived soon, announced by the aromas of the coupim brassed with mandioquinha puree (R $ 95). In the mouth, the meat crumbles and reveals a touch of smoking that refers to the American barbecue.

The puree plays with the taste of noisette butter-that that during the preparation acquires hazelnut scent-and contrasts the velvety texture with the crispness of Brazil nuts.

The wine list has affordable options. A Merlot of R $ 120 well followed the two main dishes and dessert. Yes, if you are going to order Gorgonzola’s Basque Pie (R $ 39), it is worth preserving a cup to accompany it.

This cheese pie is served with dulce de leche and citrus cruble. Subtle and balanced, it is a dessert that leads to the meal – which had already been adorable – to one level above. Be sure to spoon the two small and translucent drops of lemon gel.

The house’s dulce de leche receives a mousse version to accompany the pudding with caramel syrup, coffee toffee, citrus cruble and cachaça whip (R $ 35). The creation of desserts is from the confectioner formed in Spain Walkyria Fagundes.

His partner and partner, chef Ygor Lopes, commands the open kitchen – take the opportunity to peek at the brigade in action. The ritual of the cooks, to prove each preparation before the emphasis, is a central part of a choreography seen only in restaurants that value excellence.