“Linguiça”
sausage bread purée with asparagus, tomato and green apple salad
What is your culinary philosophy?
My culinary philosophy is: flavour
comes first, technique serves the
product, the ingredients have to
be meticulously chosen.
I have got several restaurants with
different gastronomic concepts,
but the same culinary philosophy:
we rely on quality and our goal
is to offer a truly pleasurable
experience.
What are your gastronomic
aspirations for Winter-Xmas time
2017?
To revisit the Season’s traditional
products and dishes. I come
from a family of hunters so I’m
also thinking about game like
pheasant. It’s also likely I will be
revisiting codfish and stuffed
turkey dishes.
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