{"id":10740,"date":"2026-05-21T15:17:01","date_gmt":"2026-05-21T18:17:01","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=10740"},"modified":"2026-05-21T15:17:01","modified_gmt":"2026-05-21T18:17:01","slug":"cozinhe-o-cerrado","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/cozinhe-o-cerrado\/","title":{"rendered":"Cozinhe o Cerrado"},"content":{"rendered":"

Inspirado no movimento Cook the Mountain, chef Simon Lau oferece experi\u00eancia gastron\u00f4mica em seu Aquavit \u00e0s sextas e s\u00e1bados de maio e junho<\/h3>\n

Em mar\u00e7o e abril, o chef dinamarqu\u00eas Simon Lau liderou um grupo de cerca de dez pessoas por uma verdadeira expedi\u00e7\u00e3o gastron\u00f4mica pelas fronteiras de It\u00e1lia, Eslov\u00eania, \u00c1ustria e Su\u00ed\u00e7a. A ideia era conhecer o movimento Cook the Mountain, segundo o qual a alta gastronomia n\u00e3o nasce apenas da t\u00e9cnica, mas do respeito ao ecossistema, \u00e0 sazonalidade e aos produtores locais.<\/p>\n

Ciceroneado pelos chefs Norbert Niederkofler, Ana Ro\u0161 e Andreas Caminada, o grupo viu como o cume das montanhas e o frescor dos vales alpinos podem ditar o ritmo de uma cozinha premiada. Foi dessa experi\u00eancia que veio a inspira\u00e7\u00e3o para Simon Lau oferecer, \u00e0s sextas e s\u00e1bados de maio e junho, um menu no seu Aquavit. A ideia \u00e9 trazer a filosofia para o Cerrado, respeitando os ingredientes e produtores locais.<\/p>\n

\"\"<\/a>
O grupo durante experi\u00eancia gastron\u00f4mica no Restaurant AlpInn do Norbert Niederkofler em Kronplaz,, Tirol do Sul. Cr\u00e9dito: Arquivo Pessoal<\/figcaption><\/figure>\n

A experi\u00eancia gastron\u00f4mica come\u00e7a com amouse bouche de p\u00e3es artesanais, manteiga de baunilha do Cerrado e de ervas da pr\u00f3pria horta do restaurante, emuls\u00e3o de ostra e ceviche do Cerrado harmonizados com Vinho Verde DOC, Lagarto Pintado 2022. O menu segue com palmito, castanha de pequi, hollandaise de laranja e farofa de Goi\u00e1s Velho (harmonizado com Sauvignon Blanc. Val de Loire 2024, Cuv\u00e9e Prestige Domaine de la Ragoti\u00e8re); quenelles de vieira, caviar de piranha, bisque e tomate ( N.V, Riesling It\u00e1lia \/ Chardonnay\/ Merlot, Brut, Serra Ga\u00facha, Vezzi Adrasteia); beterraba e pirarucu (Chardonnay, Bourgogne, Jaffelin); magret de canard, angu, cagaita e redu\u00e7\u00e3o (Merlot\/Malbec, Bordeaux, Haut Prieur 2018); sorvete de iogurte, chocolate branco e framboesas do DF; ma\u00e7\u00e3, caramelo e cacha\u00e7a envelhecida (Moscatel, Vintage, Farroupilha, Perini).<\/p>\n

O menu com a harmoniza\u00e7\u00e3o custa R$ 700 e a vers\u00e3o sem os vinhos sai por R$ 500. Informa\u00e7\u00f5es e reservas: 61 9933-67163.<\/p>\n","protected":false},"excerpt":{"rendered":"

Inspirado no movimento Cook the Mountain, chef Simon Lau oferece experi\u00eancia gastron\u00f4mica em seu Aquavit \u00e0s sextas e s\u00e1bados de maio e junho<\/p>\n","protected":false},"author":54,"featured_media":10742,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[656],"tags":[224,1461,1434,1482],"class_list":["post-10740","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurante-contemporaneo","tag-aquavit","tag-cerrado","tag-menu-degustacao","tag-movimento-cook-the-mountain"],"yoast_head":"\nMenu degusta\u00e7\u00e3o Aquavit maio e junho | Blog Liana Sabo<\/title>\n<meta name=\"description\" content=\"Inspirado no movimento Cook the Mountain, Simon Lau oferece experi\u00eancia gastron\u00f4mica em seu Aquavit \u00e0s sextas e s\u00e1bados de maio e junho | Blog Liana Sabo\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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