{"id":1292,"date":"2017-05-26T09:00:17","date_gmt":"2017-05-26T12:00:17","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=1292"},"modified":"2017-05-25T14:56:34","modified_gmt":"2017-05-25T17:56:34","slug":"chef-ramon-souza-comanda-as-cacarolas-no-gaia","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/chef-ramon-souza-comanda-as-cacarolas-no-gaia\/","title":{"rendered":"Chef Ramon Souza comanda as ca\u00e7arolas no Gaia"},"content":{"rendered":"<p>Quase um ano depois de abrir as portas da pr\u00f3pria casa para receber comensais em torno de uma saborosa mesa, onde cabem confortavelmente 10 pessoas, o chef Ramon Souza est\u00e1 cheio de planos para criar novos card\u00e1pios, servidos sempre, sob reserva, no recinto que ele batizou de Gaia. A ideia vem se multiplicando, embora ainda poucos cozinheiros na cidade fa\u00e7am comida em casa.<\/p>\n<p>Bem conhecido \u00e9 o casal Esdras Nogueira e Mariana Escosteguy, que montaram o Coma L\u00e1 em Casa, projeto gastron\u00f4mico que tem um blog com o mesmo nome e promove jantares em casa. At\u00e9 j\u00e1 deu filhote, pois surgiu o Coma no Jardim. No mesmo estilo, mas muito mais amplo, pois recomenda tipos de culin\u00e1ria no mundo inteiro \u00e9 o site <i>Eatfeastly.com<\/i>, que apregoa ser \u201ca vida compartilhada mais gostosa\u201d. L\u00e1 voc\u00ea pode escolher a cozinha entre africana, andina, dos B\u00e1lcas, filipina, francesa, alem\u00e3, persa, americana, pizza e at\u00e9 gastro pubs, entre outras.<\/p>\n<h2>Fus\u00e3o com o Oriente<\/h2>\n<p><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-1.jpg\" rel=\"attachment wp-att-1295\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1295\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-1.jpg\" alt=\"gaia 1\" width=\"1200\" height=\"650\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-1.jpg 1200w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-1-300x163.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-1-768x416.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-1-1024x555.jpg 1024w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-1-550x298.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-1-230x125.jpg 230w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Com passagem pela escola de culin\u00e1ria Le Cordon Bleu, de Paris, a mais tradicional do mundo, o Ramon \u00e9 obcecado pelo oriente. O namoro com sabores ex\u00f3ticos come\u00e7ou quando o chef visitou a Tail\u00e2ndia, em 2014. De l\u00e1, esteve na \u00cdndia. Al\u00e9m da mem\u00f3ria gustativa, ele conserva a do olfato. Prova disso s\u00e3o os in\u00fameros potinhos de temperos que ocupam arm\u00e1rio na cozinha. Com as ervas vieram lou\u00e7as, utens\u00edlios, receitas e facas especial\u00edssimas como as fabricadas no Jap\u00e3o.<\/p>\n<h2>Inspira\u00e7\u00e3o italiana<\/h2>\n<p>O menu servido no Gaia \u00e9 fechado, apresentado em quatro etapas (entrada, dois principais e sobremesa). O primeiro prato pode ser uma moquequinha de filhote feita no tucupi com caldo de frutas.<\/p>\n<p>O segundo, um ragu de ossobuco com nhoque \u2014 \u201cuma inspira\u00e7\u00e3o da Trattoria Da Rosario, onde trabalhei antes de viajar pelo mundo\u201d, diz o chef. Acompanha pur\u00ea de mandioca feito na manteiga de garrafa.<\/p>\n<p><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-2.jpg\" rel=\"attachment wp-att-1294\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1294\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-2.jpg\" alt=\"gaia 2\" width=\"1200\" height=\"650\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-2.jpg 1200w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-2-300x163.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-2-768x416.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-2-1024x555.jpg 1024w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-2-550x298.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/gaia-2-230x125.jpg 230w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/a><\/p>\n<p>\u201cMeu curry \u00e9 muito fiel ao que eu experimentei na \u00cdndia, s\u00f3 que com menos pimenta\u201d, diz o chef, que usa o mix de ervas e temperos \u2014 na mesa indiana, cada fam\u00edlia tem a pr\u00f3pria receita \u2014, com cabrito cozido durante oito horas e servido com arroz de jasmim, \u00e1gua de rosas e baru. \u201cNa \u00cdndia, o curry chega a ser t\u00e3o picante que provoca espirros nas pessoas por isso, eles costumam oferecer \u00e0 mesa junto ao prato uma pilha de toalhinhas para secar o nariz\u201d. Telefone: 98383-2060.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quase um ano depois de abrir as portas da pr\u00f3pria casa para receber comensais em torno de uma saborosa mesa, onde cabem confortavelmente 10 pessoas, o chef Ramon Souza est\u00e1 cheio de planos para criar novos card\u00e1pios, servidos sempre, sob reserva, no recinto que ele batizou de Gaia. A ideia vem se multiplicando, embora ainda poucos cozinheiros na cidade fa\u00e7am [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":1293,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1292","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chef Ramon Souza comanda as ca\u00e7arolas no Gaia - Liana Sabo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/chef-ramon-souza-comanda-as-cacarolas-no-gaia\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Ramon Souza comanda as ca\u00e7arolas no Gaia - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Quase um ano depois de abrir as portas da pr\u00f3pria casa para receber comensais em torno de uma saborosa mesa, onde cabem confortavelmente 10 pessoas, o chef Ramon Souza est\u00e1 cheio de planos para criar novos card\u00e1pios, servidos sempre, sob reserva, no recinto que ele batizou de Gaia. 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