Located in an old townhouse on Rua Peixoto Gomide, in Jardins, the Charco restaurant celebrates four years opening with a exclusive paired dinner.
On the 21st of March, the chef tuca mezzomo opens the kitchen of the house to the chefs Katrin It is Dante Bassi of Mango from Salvador, to make a six hands tasting menu.
Specially made for the day, the menu covers 10 courses, including dessert and a choice of pairing with wines and cocktails.
Tuca’s gaucho roots can be noticed between the stages. The São Paulo house, which focuses on fire, embers and artisanal charcuterie, serves the chef’s version of a Serra da Gaúcha classic, Passarinhada, consisting of roasted partridge, toasted corn polenta, radicci and pancetta.
Chef Dante Bassi puts raw heart of palm, lobster tartar and mushroom consommé with tucupi on the table, part of his appreciation of organic food and artisanal processes that he carries out in the capital of Bahia.
Katrin, who runs the confectionery, prepares the Colmeia de Uruçu, composed of orange blossom water parfait, samburá mousse, honey gel and brown sugar tile, following the authorial gastronomic proposal that prints in Manga alongside Dante.
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.
