“Have you ever been to Bahia, deny it? No? So go!” paraphrasing an excerpt from the famous song by Dorival Caymmi we can talk: Have you been to the Origin ? No? So go!
The Chef’s Restaurant Fabricio Lemos It is Lisiane Arouca changed the face of gastronomy in savior and put the capital of Bahia on the route of national and international awards, as is the case of the select list of the 100 best in Latin America, where it won the 52nd position in 2022; the publication of the 100 best restaurants in Brazil by the Magazine “Exame” 2023, where it appears in 4th place; the recently won awards for Best Restaurant and Best Pâtissier Chef at “Prazeres da Mesa”; and now, also in 2023, they are finalists in The Best Chefs Awards.
However, the awards are just consequences of work that for years and with great persistence shows the world that Bahian food it’s more than the delicious acarajés and vatapás drizzled with palm oil.
In addition, Origin still has the merit of having introduced Salvadorans to what a tasting menu is, since the house broke barriers and was the first in the city to have this type of service.
Opened in 2016, the name does not deny the essence of the house, after all, the origin of the duo is from Bahia. But they escape the commonplace of typical gastronomy and revisit dishes, bring new clothes and pay homage to their home state with provocative creations full of their own identity, all of this, of course, without losing the delicious “accent” that only Bahia has.
In the current menu, called “I came from Bahia” the origin is wide open with each dish of the 14 times (R$ 250 without pairing or R$ 520 paired) that arrives at the table.
The flavors of the delicate breaded oyster with beurre blanc (hot emulsified butter sauce) of tangerine and smoked sago; cured fish with guacamole sorbet, peanuts, sesame seeds and ginger aioli; and the aratu croquette with peguari, green mango vinaigrette and paprika aioli begin this delicious journey through the couple’s trajectory.
We move on to outstanding dishes, full of personality and that prove that there are no immutable recipes. Although some items change according to product availability, wait for inventions such as the dish with a touch of Italy and Bahia in a perfect marriage, Shrimp with vatapá agnolotti, pupunha, icuri, moqueca foam and umbu gel; then there’s the Lobster with mini squid ink rice, bisque emulsion and dashi gelatin; the Black angus with cauliflower mousseline, shitake and farofa noisette; and Pato de sol, caramelized milk mush, puree, brulée onion and fried cassava.
To close this delicious meal, Lisiane, a skilled pastry chef who is among the best pastry chefs in Brazil, brings flavors from her childhood in Amargosa, the town in the interior of Bahia where she grew up. Like Ouro de Minas, which features smoked creole corn french toast, baked cocada, dark curd cheese ice cream and dulce de leche, and the Chocolate Fondant with popcorn ice cream, banana caramel and chocolate farofa.
Source: CNN Brasil
Johanna Foster is an expert opinion writer with over 7 years of experience. She has a reputation for delivering insightful and thought-provoking articles on a variety of subjects. Her work can be found on some of the top online news websites, and she is currently lending her voice to the world stock market.
