{"id":20,"date":"2016-06-24T15:16:59","date_gmt":"2016-06-24T18:16:59","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=20"},"modified":"2016-06-27T16:07:09","modified_gmt":"2016-06-27T19:07:09","slug":"pegada-vegetal","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/pegada-vegetal\/","title":{"rendered":"Pegada vegetal"},"content":{"rendered":"<p>Dois anos e meio depois de terem elaborado juntos, em dezembro de 2013, um menu que celebrava as suas ra\u00edzes na Dinamarca e na Amaz\u00f4nia, os chefs Simon Lau e Leandro Nunes voltam a compartilhar as ca\u00e7arolas por duas noites da semana que vem (sexta e s\u00e1bado), no restaurante Jambu, para produzir um card\u00e1pio com \u00eanfase nos vegetais.<\/p>\n<p>\u201cN\u00e3o se trata de comida vegetariana\u201d, antecipa o chef dinamarqu\u00eas, mas de uma sequ\u00eancia de pratos, cujo ponto de partida s\u00e3o os legumes e as verduras. Para ele, o desafio foi justamente colocar as prote\u00ednas em segundo plano, ao contr\u00e1rio da dieta usual do carn\u00edvoro. Nesse caso, a primeira inspira\u00e7\u00e3o veio da origem russa de sua m\u00e3e, ao escolher a beterraba como ingrediente principal. Ela vir\u00e1 glaceada com queijo de cabra e massa folhada feita com banha de porco.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_50\" aria-describedby=\"caption-attachment-50\" style=\"width: 277px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT210620161028.jpg\" rel=\"attachment wp-att-50\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-50 size-medium\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT210620161028-e1467052660707-277x300.jpg\" alt=\"Cr\u00e9ditos: Arquivo Pessoal\/Divulga\u00e7\u00e3o. Chef Leandro Nunes.\" width=\"277\" height=\"300\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT210620161028-e1467052660707-277x300.jpg 277w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT210620161028-e1467052660707-230x249.jpg 230w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT210620161028-e1467052660707.jpg 532w\" sizes=\"auto, (max-width: 277px) 100vw, 277px\" \/><\/a><figcaption id=\"caption-attachment-50\" class=\"wp-caption-text\">Cr\u00e9ditos: Arquivo Pessoal\/Divulga\u00e7\u00e3o. Chef Leandro Nunes.<\/figcaption><\/figure>\n<p style=\"text-align: justify\">\n<p style=\"text-align: justify\"><strong>Combina\u00e7\u00f5es raras<\/strong><br \/>\nSimon servir\u00e1, al\u00e9m dos p\u00e3es que ficaram conhecidos no Aquavit, um prato de inhame, batata e mandioca na manteiga queimada, alho-por\u00f3 e chips de casca do tub\u00e9rculo tendo em volta um fil\u00e9 de peixe do dia ao forno. Outro prato ser\u00e1 aspic de frutos do mar com jambu, tucupi e sals\u00e3o. A sobremesa dele ser\u00e1 sorb\u00ea de laranja com gomos da fruta e torta de marzipan.<\/p>\n<p>O menu de Nunes come\u00e7a com snack de mandioca desidratada com emuls\u00e3o de ervas e ter\u00e1 como destaque bochecha de boi em conserva de repolho-roxo e gengibre, acompanhado de cuscuz de couve-flor. Sobremesa? Chocolate, claro, em ganache e na forma de telha com pur\u00ea de lim\u00e3o, r\u00facula e creme de lim\u00e3o com cacha\u00e7a. No total, ser\u00e3o 10 etapas, no valor de R$ 240, sem harmoniza\u00e7\u00e3o, ou R$ 360, com vinhos da Grand Cru. Reservas pelo telefone: 3081-0900.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_51\" aria-describedby=\"caption-attachment-51\" style=\"width: 280px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT210620161029-e1467052923582.jpg\" rel=\"attachment wp-att-51\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-51\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT210620161029-e1467052923582-280x300.jpg\" alt=\"Cr\u00e9ditos: Arquivo Pessoal\/Divulga\u00e7\u00e3o. Chef Simon Lau.\" width=\"280\" height=\"300\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT210620161029-e1467052923582-280x300.jpg 280w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT210620161029-e1467052923582-768x824.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT210620161029-e1467052923582-550x590.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT210620161029-e1467052923582-230x247.jpg 230w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT210620161029-e1467052923582.jpg 933w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/a><figcaption id=\"caption-attachment-51\" class=\"wp-caption-text\">Cr\u00e9ditos: Arquivo Pessoal\/Divulga\u00e7\u00e3o. Chef Simon Lau.<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dois anos e meio depois de terem elaborado juntos, em dezembro de 2013, um menu que celebrava as suas ra\u00edzes na Dinamarca e na Amaz\u00f4nia, os chefs Simon Lau e Leandro Nunes voltam a compartilhar as ca\u00e7arolas por duas noites da semana que vem (sexta e s\u00e1bado), no restaurante Jambu, para produzir um card\u00e1pio com \u00eanfase nos vegetais. \u201cN\u00e3o se [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-20","post","type-post","status-publish","format-standard","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>Pegada vegetal - 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\/pegada-vegetal\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pegada vegetal - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Dois anos e meio depois de terem elaborado juntos, em dezembro de 2013, um menu que celebrava as suas ra\u00edzes na Dinamarca e na Amaz\u00f4nia, os chefs Simon Lau e Leandro Nunes voltam a compartilhar as ca\u00e7arolas por duas noites da semana que vem (sexta e s\u00e1bado), no restaurante Jambu, para produzir um card\u00e1pio com \u00eanfase nos vegetais. \u201cN\u00e3o se [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/pegada-vegetal\/\" \/>\n<meta property=\"og:site_name\" content=\"Liana Sabo\" \/>\n<meta property=\"article:published_time\" content=\"2016-06-24T18:16:59+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-06-27T19:07:09+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT210620161028-e1467052660707-277x300.jpg\" \/>\n<meta name=\"author\" content=\"Liana Sabo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Liana Sabo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. tempo de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/pegada-vegetal\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/pegada-vegetal\\\/\"},\"author\":{\"name\":\"Liana Sabo\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#\\\/schema\\\/person\\\/bff8eb0ab5f161ec681540c0322969cb\"},\"headline\":\"Pegada vegetal\",\"datePublished\":\"2016-06-24T18:16:59+00:00\",\"dateModified\":\"2016-06-27T19:07:09+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/pegada-vegetal\\\/\"},\"wordCount\":342,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/pegada-vegetal\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/wp-content\\\/uploads\\\/sites\\\/25\\\/2016\\\/06\\\/CBNFOT210620161028-e1467052660707-277x300.jpg\",\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/pegada-vegetal\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/pegada-vegetal\\\/\",\"url\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/pegada-vegetal\\\/\",\"name\":\"Pegada vegetal - 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