{"id":1689,"date":"2017-10-06T10:00:10","date_gmt":"2017-10-06T13:00:10","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=1689"},"modified":"2017-10-05T18:20:56","modified_gmt":"2017-10-05T21:20:56","slug":"marco-espinoza-e","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/marco-espinoza-e\/","title":{"rendered":"Marco Espinoza e Renato Carioni praticam menu entre amigos no Tayp\u00e1"},"content":{"rendered":"<p>Como tem feito desde 2012, o chef do Tayp\u00e1, Marco Espinoza, convoca a cada ano um colega para elaborar card\u00e1pio, que \u00e9 executado a quatro m\u00e3os por ele e pelo chef convidado. Nesse semestre, a escolha recaiu sobre Renato Carioni, chef do paulistano Cos\u00ed, que j\u00e1 ganhou pr\u00eamio como melhor restaurante italiano de S\u00e3o Paulo. Al\u00e9m de amigos, os dois chefs se tornaram s\u00f3cios na segunda opera\u00e7\u00e3o do Lima Restobar, que abrir\u00e1 as portas na capital paulista, em novembro. A nova casa ocupar\u00e1 a esquina da Bela Cintra com Alameda Lorena, nos Jardins.<\/p>\n<p>Aqui, o menu ser\u00e1 servido por tr\u00eas dias \u2014 de ter\u00e7a a quinta pr\u00f3ximas \u2014 no almo\u00e7o e no jantar do Tayp\u00e1 por R$ 130 ou R$ 200, se voc\u00ea aceitar a harmoniza\u00e7\u00e3o sugerida pelo sommelier-empres\u00e1rio Marcos Rachelle, da Videira Vinhos.<\/p>\n<p><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Entrada-Nosso-Carpaccio-cr\u00e9dito-Fabricio-Rodrigues.jpg\" rel=\"attachment wp-att-1691\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1691\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Entrada-Nosso-Carpaccio-cr\u00e9dito-Fabricio-Rodrigues-1024x683.jpg\" alt=\"Entrada - Nosso Carpaccio - cr\u00e9dito Fabricio Rodrigues\" width=\"1024\" height=\"683\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Entrada-Nosso-Carpaccio-cr\u00e9dito-Fabricio-Rodrigues-1024x683.jpg 1024w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Entrada-Nosso-Carpaccio-cr\u00e9dito-Fabricio-Rodrigues-300x200.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Entrada-Nosso-Carpaccio-cr\u00e9dito-Fabricio-Rodrigues-768x512.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Entrada-Nosso-Carpaccio-cr\u00e9dito-Fabricio-Rodrigues-1440x960.jpg 1440w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Entrada-Nosso-Carpaccio-cr\u00e9dito-Fabricio-Rodrigues-550x367.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Entrada-Nosso-Carpaccio-cr\u00e9dito-Fabricio-Rodrigues-230x153.jpg 230w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Entrada-Nosso-Carpaccio-cr\u00e9dito-Fabricio-Rodrigues.jpg 1476w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<p>Come\u00e7a com carpaccio de polvo, molho de grana padano, toques de azeitona, tomate seco e crocante de lim\u00e3o assinado por Espinoza harmonizado com Paranal Sauvignon Blanc chileno. Prossegue com um cl\u00e1ssico de Carioni, que \u00e9 o ovo mollet (de sete a 10 dias) com vichyssoise, mascarpone trufado e escalope de foie gras e Chardonnay argentino Aniello 006.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Principal-Tortelli-de-pato-cr\u00e9dito-Fabricio-Rodrigues-2.jpg\" rel=\"attachment wp-att-1694\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1694\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Principal-Tortelli-de-pato-cr\u00e9dito-Fabricio-Rodrigues-2-1024x683.jpg\" alt=\"Principal - Tortelli de pato - cr\u00e9dito Fabricio Rodrigues (2)\" width=\"1024\" height=\"683\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Principal-Tortelli-de-pato-cr\u00e9dito-Fabricio-Rodrigues-2-1024x683.jpg 1024w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Principal-Tortelli-de-pato-cr\u00e9dito-Fabricio-Rodrigues-2-300x200.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Principal-Tortelli-de-pato-cr\u00e9dito-Fabricio-Rodrigues-2-768x512.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Principal-Tortelli-de-pato-cr\u00e9dito-Fabricio-Rodrigues-2-1440x960.jpg 1440w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Principal-Tortelli-de-pato-cr\u00e9dito-Fabricio-Rodrigues-2-550x367.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Principal-Tortelli-de-pato-cr\u00e9dito-Fabricio-Rodrigues-2-230x153.jpg 230w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Principal-Tortelli-de-pato-cr\u00e9dito-Fabricio-Rodrigues-2.jpg 1476w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<p>O chef da casa prop\u00f5e, como principal, trilha grelhada, escabeche com pimentas, pur\u00ea de berinjela e presunto parma torrado e crocante, enquanto o chef convidado oferece tortelli de pato ao molho de laranja e am\u00eandoas laminadas. No primeiro prato, o vinho \u00e9 um Pinot Gris alem\u00e3o e no segundo, Catalpa Pinot Noir argentino.<\/p>\n<p>De sobremesa, constru\u00e7\u00f5es irresist\u00edveis como a torta de ma\u00e7\u00e3 com biscoito bret\u00e3o e caramelo por Renato e peras, chichas e biscoito de quinoa de Marco. Ambos acompanham Tabali Late Harvest chileno. Reservas pelo telefone: 3248-0403.<\/p>\n<p><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Sobremesa-Peras-chichas-biscoito-de-quinoa-cr\u00e9dito-Fabricio-Rodrigues.jpg\" rel=\"attachment wp-att-1693\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1693\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Sobremesa-Peras-chichas-biscoito-de-quinoa-cr\u00e9dito-Fabricio-Rodrigues-1024x683.jpg\" alt=\"Sobremesa - Peras, chichas, biscoito de quinoa - cr\u00e9dito Fabricio Rodrigues\" width=\"1024\" height=\"683\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Sobremesa-Peras-chichas-biscoito-de-quinoa-cr\u00e9dito-Fabricio-Rodrigues-1024x683.jpg 1024w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Sobremesa-Peras-chichas-biscoito-de-quinoa-cr\u00e9dito-Fabricio-Rodrigues-300x200.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Sobremesa-Peras-chichas-biscoito-de-quinoa-cr\u00e9dito-Fabricio-Rodrigues-768x512.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Sobremesa-Peras-chichas-biscoito-de-quinoa-cr\u00e9dito-Fabricio-Rodrigues-1440x960.jpg 1440w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Sobremesa-Peras-chichas-biscoito-de-quinoa-cr\u00e9dito-Fabricio-Rodrigues-550x367.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Sobremesa-Peras-chichas-biscoito-de-quinoa-cr\u00e9dito-Fabricio-Rodrigues-230x153.jpg 230w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/Sobremesa-Peras-chichas-biscoito-de-quinoa-cr\u00e9dito-Fabricio-Rodrigues.jpg 1476w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Como tem feito desde 2012, o chef do Tayp\u00e1, Marco Espinoza, convoca a cada ano um colega para elaborar card\u00e1pio, que \u00e9 executado a quatro m\u00e3os por ele e pelo chef convidado. Nesse semestre, a escolha recaiu sobre Renato Carioni, chef do paulistano Cos\u00ed, que j\u00e1 ganhou pr\u00eamio como melhor restaurante italiano de S\u00e3o Paulo. Al\u00e9m de amigos, os dois [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":1690,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1689","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>Marco Espinoza e Renato Carioni praticam menu entre amigos no Tayp\u00e1 - 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\/marco-espinoza-e\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marco Espinoza e Renato Carioni praticam menu entre amigos no Tayp\u00e1 - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Como tem feito desde 2012, o chef do Tayp\u00e1, Marco Espinoza, convoca a cada ano um colega para elaborar card\u00e1pio, que \u00e9 executado a quatro m\u00e3os por ele e pelo chef convidado. Nesse semestre, a escolha recaiu sobre Renato Carioni, chef do paulistano Cos\u00ed, que j\u00e1 ganhou pr\u00eamio como melhor restaurante italiano de S\u00e3o Paulo. 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Nesse semestre, a escolha recaiu sobre Renato Carioni, chef do paulistano Cos\u00ed, que j\u00e1 ganhou pr\u00eamio como melhor restaurante italiano de S\u00e3o Paulo. Al\u00e9m de amigos, os dois [&hellip;]","og_url":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/marco-espinoza-e\/","og_site_name":"Liana Sabo","article_published_time":"2017-10-06T13:00:10+00:00","og_image":[{"width":800,"height":533,"url":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/CBNFOT031020171138.jpg","type":"image\/jpeg"}],"author":"Liana Sabo","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Liana Sabo","Est. tempo de leitura":"1 minuto"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/marco-espinoza-e\/#article","isPartOf":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/marco-espinoza-e\/"},"author":{"name":"Liana Sabo","@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/#\/schema\/person\/bff8eb0ab5f161ec681540c0322969cb"},"headline":"Marco Espinoza e Renato Carioni praticam menu entre amigos no Tayp\u00e1","datePublished":"2017-10-06T13:00:10+00:00","mainEntityOfPage":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/marco-espinoza-e\/"},"wordCount":303,"commentCount":0,"image":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/marco-espinoza-e\/#primaryimage"},"thumbnailUrl":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/CBNFOT031020171138.jpg","inLanguage":"pt-BR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/marco-espinoza-e\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/marco-espinoza-e\/","url":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/marco-espinoza-e\/","name":"Marco Espinoza e Renato Carioni praticam menu entre amigos no Tayp\u00e1 - Liana Sabo","isPartOf":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/marco-espinoza-e\/#primaryimage"},"image":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/marco-espinoza-e\/#primaryimage"},"thumbnailUrl":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/CBNFOT031020171138.jpg","datePublished":"2017-10-06T13:00:10+00:00","author":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/#\/schema\/person\/bff8eb0ab5f161ec681540c0322969cb"},"breadcrumb":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/marco-espinoza-e\/#breadcrumb"},"inLanguage":"pt-BR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/marco-espinoza-e\/"]}]},{"@type":"ImageObject","inLanguage":"pt-BR","@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/marco-espinoza-e\/#primaryimage","url":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/CBNFOT031020171138.jpg","contentUrl":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/10\/CBNFOT031020171138.jpg","width":800,"height":533,"caption":"Fabr\u00edcio Rodrigues\/Divulga\u00e7\u00e3o. Ovo mollet com vichyssoise, mascarpone trufado e escalope de foie gras do chef Renato Carioni, do Cos\u00ed."},{"@type":"BreadcrumbList","@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/marco-espinoza-e\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"In\u00edcio","item":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/"},{"@type":"ListItem","position":2,"name":"Marco Espinoza e Renato Carioni praticam menu entre amigos no Tayp\u00e1"}]},{"@type":"WebSite","@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/#website","url":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/","name":"Liana Sabo","description":"A gastronomia da cidade em mat\u00e9rias saborosas","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"pt-BR"},{"@type":"Person","@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/#\/schema\/person\/bff8eb0ab5f161ec681540c0322969cb","name":"Liana Sabo","image":{"@type":"ImageObject","inLanguage":"pt-BR","@id":"https:\/\/secure.gravatar.com\/avatar\/ddb0233f4a6e411f59d8238e41462944d6a3eb4cee51c497eab07f4ea1f1974d?s=96&d=blank&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/ddb0233f4a6e411f59d8238e41462944d6a3eb4cee51c497eab07f4ea1f1974d?s=96&d=blank&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/ddb0233f4a6e411f59d8238e41462944d6a3eb4cee51c497eab07f4ea1f1974d?s=96&d=blank&r=g","caption":"Liana Sabo"},"url":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/author\/lianasabo\/"}]}},"_links":{"self":[{"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts\/1689","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/users\/54"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/comments?post=1689"}],"version-history":[{"count":1,"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts\/1689\/revisions"}],"predecessor-version":[{"id":1695,"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts\/1689\/revisions\/1695"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/media\/1690"}],"wp:attachment":[{"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/media?parent=1689"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/categories?post=1689"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/tags?post=1689"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}