Alex Atala Caipirinha -1 lime, 2/3 ounce (20 ml) Sugar Syrup (below), 7 ice cubes, 2 ounces (60 ml) cachaça

If you’ve developed a taste for caipirinhas over the world cup here are some tips on how to make an authentic one from top Brazilian chef Alex Atala.

Nuno Mendes

Born and raised in Lisbon, Nuno Mende's love for Portuguese ingredient and cooking is still very much evident in his cuisine

Restaurant Arola | Le concept Pica Pica de Sergi Arola au W Paris - Opéra

Restaurant Arola | Le concept Pica Pica de Sergi Arola au W Paris - Opéra

Miércoles 23 de Enero. Plato Sergi Arola Quesos en un bocado Madrid Fusión 2013 #MFM13

Miércoles 23 de Enero. Plato Sergi Arola Quesos en un bocado Madrid Fusión 2013 #MFM13

How an Amazonian kidnapping, punk rock and an unmatched curiosity for the foods in his native Brazil—poisonous or otherwise—gave chef Alex Atala the tools to run the best restaurant in South America. And now, maybe, the world.

The Year of Cooking Dangerously

Brazilian Chef Alex Atala is running the best restaurant in South America.M restaurant, São Paulo.

nuno mendes confit cod with squid ink romesco, dill oil, leeks and potatoes

Confit cod with squid-ink romesco recipe

An exclusive recipe from Nuno Mendes at Chiltern Firehouse - tender cod fillets, leeks and ratte potatoes served with a romesco sauce with a twist

Interview with Chef Nuno Mendes of Viajante - www.thetravelst.com

Interview with Chef Nuno Mendes of Viajante - www.thetravelst.com

Sergi Arola elimina su apellido ‘Gastro’ en Madrid y lanza un menú por 49 euros

Sergi Arola elimina su apellido ‘Gastro’ en Madrid y lanza un menú por 49 euros

SERGI AROLA CHEF DEL RESTAURANTE VICOOL

SERGI AROLA CHEF DEL RESTAURANTE VICOOL

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