Laura Lopes
On May 30 and 31, Le Cordon Bleu São Paulo hosts the second edition of the Tucca Gastronomic Festival – Le Cordon Bleu.
The result of a partnership between the Association for Children and Adolescents with Cancer (Tucca) and the cooking school, the event brings together dinner, charity auction, tastings and the participation of chefs such as Paola Carosella, Felipe Bronze and Benny Novak, who will teach classes and tastings.
Chef Paola Carosella, who runs the restaurants Arterito and La Guapa –
The program starts on Friday (30), at 20h, with a dinner prepared by Paulo Soares, head chef of Cuisine of Le Cordon Bleu of the state capital.
The menu will start by Amuse Bouche – Small Aperitifs – from Ravioli Noir de Lagostins, which comes with Bisque sauce, burnt coconut and ginger. Then a foie gras crispy with wine sauce of the port of entrance will be served. Already the main course will be a yellow hake with Risotto of Fregola Tostata and Beurre Blanc (a classic French sauce) of Tucupi. Finally, there will be a duo of Crème Brûlée, orange and chocolate, for dessert.
All dishes of the menu will be harmonized with wines donated by the importer of La Croix.
At the time, there will also be a charity auction of pieces of art and gastronomic experiences donated by different partners. These include: one night at the Tangará Palácio Hotel with Dinner Menu Gas at Jean-Georges Restaurant; Wagyu tasting to two people, donated by 481; A vocational course at the Ice Cream School and the classes at the Le Cordon Bleu São Paulo Institute.
Only 50 places are offered for dinner. Invitations cost R $ 2,800 and can be purchased by email [email protected] or by phone (11) 94722-5643.
Already on Saturday (31), there are classes and tastings. Paola Carosella, chef of the Artuito and La Guapa restaurant, and Felipe Bronze, from Oro (Rio de Janeiro) and Pipo (São Paulo) houses, start programming at 11am, in rooms 1 and 2, respectively.
At the same time, chef Toshi Akuta and Sachê Samurai Alexandre Ida, Nicknamed the adong, they take a test of snacks and sakes, in the space of the tasting room.
At 1 pm, it is the turn of Benny Novak, ICI Bistro, Ici Brasserie and Tappo Trattoria, occupy the kitchen of room 1 to unravel the secrets of your plate known as Vitello Tonnato.
Cezar Copquel, by Le Cordon Bleu, teaches a French classic at 1 pm in room 2.
Soon after, at 14h, in the tasting room, the influencer specialized in wines, Pri Matta, shows participants the difference between a $ 75 wine, a $ 150 and one of $ 300.
At 3 pm, the classes are from Antonio Maiolica, Temperani Kitchen and Vila Medo (Room 2), and the author of the Cake Encyclopedia, Otávia Sommavilla (Room 1).
The ethyl program of the tasting room, in turn, ends at 4:30 pm with the mixologist Ale d’Agostino explaining how to make a perfect dry Martini and also the variations of the cocktail.
Finally, Julio Raw and Benê Souza, from Z Deli, receive the students at 5 pm in room 1, while the confectioner Lucas Corazza, from the GNT that is GNT, teaches a candy class in room 2.
Each class has $ 180. Tickets are already on sale on the Sympla platform.
The festival’s income will be fully reverted to the treatment of children and adolescents assisted by TUCCA.
Source: Folha
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