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<\/a><\/p>\nTendo como t\u00edtulo M\u00fasica do paladar, a palestra de Ivan, realizada quarta-feira, no congresso de gastronomia da Abrasel, teve como tema proposto a hist\u00f3ria do restaurante e o processo criativo para construir os menus com \u00eanfase na comida sazonal paulista. \u201cTenho no Tuju uma cria\u00e7\u00e3o de abelha, um aqu\u00e1rio onde s\u00e3o mantidos os frutos do mar que podem ser escolhidos pelo cliente e uma horta com mais de 300 esp\u00e9cies de plantas\u201d, revelou o chef. Para ele, ingredientes frescos e contato direto com os pequenos produtores \u00e9 como m\u00fasica para os ouvidos.<\/p>\n
Quem vai ao meu restaurante deve sair satisfeito e feliz com o que comeu, com o que viveu\u201d. Esse \u00e9 o mantra do chef, que antes de abrir o Tuju trabalhou em restaurantes ic\u00f4nicos da Espanha, como o Celler de Can Roca, dos irm\u00e3os Roca, e o Mugaritz, de Andoni Aduriz. Depois de cinco anos na Europa, estagiou por seis meses no Jap\u00e3o, no restaurante Ryugin, um tr\u00eas estrelas Michelin em T\u00f3quio.<\/p>\n
Quando voltou, nasceu o Tuju, que \u00e9 \u201co nome de um p\u00e1ssaro t\u00edpico da Mata Atl\u00e2ntica, comum no interior do estado\u201d, explica Ivan, que estudou m\u00fasica por quase tr\u00eas anos na Universidade de Berkeley, nos Estados Unidos. Os pais que s\u00e3o donos da rede R\u00e1scal e da casa de carnes Cort\u00e9s, na capital paulistana, levaram o jovem a trabalhar com eles quando n\u00e3o conseguiu emprego de m\u00fasico.\u00a0A casa fica na Rua Fradique Coutinho, 1248. Telefone (11) 2691-5549.<\/p>\n","protected":false},"excerpt":{"rendered":"
Voc\u00ea tem v\u00e1rios motivos, quando estiver em S\u00e3o Paulo, para ir ao restaurante Tuju, do jovem chef Ivan Ralston. A casa paulistana, aberta h\u00e1 quatro anos na Vila Madalena, est\u00e1 na lista dos 50 melhores restaurantes da Am\u00e9rica Latina com mais sete brasileiros, ocupando o 45\u00ba lugar no ranking de 2017. J\u00e1 no Guia Michelin, a posi\u00e7\u00e3o ainda \u00e9 mais […]<\/p>\n","protected":false},"author":54,"featured_media":2560,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2559","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"\n
V\u00e1 no Tuju, em S\u00e3o Paulo - vale a pena! - 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\/2559-2\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"V\u00e1 no Tuju, em S\u00e3o Paulo - vale a pena! - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Voc\u00ea tem v\u00e1rios motivos, quando estiver em S\u00e3o Paulo, para ir ao restaurante Tuju, do jovem chef Ivan Ralston. A casa paulistana, aberta h\u00e1 quatro anos na Vila Madalena, est\u00e1 na lista dos 50 melhores restaurantes da Am\u00e9rica Latina com mais sete brasileiros, ocupando o 45\u00ba lugar no ranking de 2017. 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