{"id":3800,"date":"2020-01-03T08:21:30","date_gmt":"2020-01-03T11:21:30","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=3800"},"modified":"2020-01-02T12:24:29","modified_gmt":"2020-01-02T15:24:29","slug":"o-que-vem-por-ai","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/o-que-vem-por-ai\/","title":{"rendered":"O que vem por a\u00ed"},"content":{"rendered":"

\u2022 Desde ontem teve in\u00edcio o festival de bacalhau, que vai at\u00e9 o fim do m\u00eas nas unidades Asbac e 402 da rede Dom Francisco tanto no almo\u00e7o quanto no jantar. Entre as sugest\u00f5es est\u00e3o o bacalhau \u00e0 portuguesa, espiritual, arom\u00e1tico, a Gomes de S\u00e1 e bacalhau \u00e0 Br\u00e1s \u2013 todos v\u00eam acompanhados de arroz branco ou br\u00f3colis por R$ 115. O prato serve duas pessoas.<\/p>\n

\u2022 Come\u00e7a dia 11 de janeiro e vai at\u00e9 15 de fevereiro o Funn Summer 2020 junto ao Clube Ases, no qual oferece m\u00fasica, shows e gastronomia com a curadoria de Lino Fructuoso, que escalou alguns chefs, como Lui Veronese (finalista do Mestre do Sabor), Andr\u00e9 Castro, do Authoral, Marcos Akaki, consultor do Roji e Fredy Bastos do Rio Bistr\u00f4.<\/p>\n

\"\"<\/a>
Cr\u00e9dito: Sibele Negromonte\/CB\/DA.Press. Brasil. Bras\u00edlia – DF. Revista. Encontro com o chef. Prato de pato com macaxeira do chef Leandro Nunes.<\/figcaption><\/figure>\n

\u2022 A partir da segunda quinzena de janeiro, o chef Leandro Nunes estar\u00e1 no Le Parisien Bistrot, na 103 Norte. Al\u00e9m de entrar como s\u00f3cio, o chef paraense com forma\u00e7\u00e3o no exterior assumir\u00e1 a cozinha e j\u00e1 tem mudan\u00e7as em mente, como elaborar um menu mais enxuto, com uma pegada mais moderna, seguindo a nouvelle cuisine. Leandro contou \u00e0 coluna que usar\u00e1 muitos ingredientes brasileiros mesclando as duas culin\u00e1rias. Reservas: 3033-8426.<\/p>\n

\u2022 Fabiana Braga abre dia 5 de fevereiro o Rapport Caf\u00e9 e Bistr\u00f4 na 412 Norte, Bloco B, depois de a marca funcionar desde 2015 na 201 Sul. Com o mesmo card\u00e1pio executado pela chef Marina de Frias, a loja recebe remodela\u00e7\u00e3o completa assinada pelo arquiteto Gustavo Goes.<\/p>\n

\u2022 Depois do carnaval, a Del Maipo, importadora brasiliense que est\u00e1 entre as maiores do pa\u00eds, inaugura showroom e salas para degusta\u00e7\u00e3o em sua sede na Cidade do Autom\u00f3vel, que passou por ampla reforma. Telefone: 3363-8779.<\/p>\n

\"\"<\/a>
2019. Cr\u00e9dito: Arquivo Pessoal. Economia. S\u00e9rie: Como sobrevivi \u00e0 crise. Propriet\u00e1ria do Emp\u00f3rio \u00c1rabe, L\u00eddia Nasser.<\/figcaption><\/figure>\n

\u2022 Ficou pequeno para se expandir na 215 Sul o Emp\u00f3rio \u00c1rabe, que tem ao lado o Dolce Far Niente. Por isso, a chef Lidia Nasser levar\u00e1 as duas marcas, mais a japonesa Ma Yuu Sushi, para o Sudoeste, na Quadra 304 (ao lado do Bradesco), num espa\u00e7o de 700 metros quadrados. O novo complexo gastron\u00f4mico ter\u00e1 a assinatura da arquiteta Tatiana Perides. Nele, atuar\u00e3o os chef Fabio Neres e a sommeli\u00e8re Jeane Nunes. Ainda na 304, vem a\u00ed a nova loja Biscoitos Mineiros.<\/p>\n

\u2022 Go\u00fbt de France, o festival criado para celebrar a gastronomia francesa em todo o mundo, ser\u00e1 dia 16 de abril, tendo como foco a regi\u00e3o do Vale do Loire. O evento \u00e9 realizado h\u00e1 cinco edi\u00e7\u00f5es no m\u00eas de mar\u00e7o. Este ano, excepcionalmente, ocorre em abril.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u2022 Desde ontem teve in\u00edcio o festival de bacalhau, que vai at\u00e9 o fim do m\u00eas nas unidades Asbac e 402 da rede Dom Francisco tanto no almo\u00e7o quanto no jantar. Entre as sugest\u00f5es est\u00e3o o bacalhau \u00e0 portuguesa, espiritual, arom\u00e1tico, a Gomes de S\u00e1 e bacalhau \u00e0 Br\u00e1s \u2013 todos v\u00eam acompanhados de arroz branco ou br\u00f3colis por R$ […]<\/p>\n","protected":false},"author":54,"featured_media":3803,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3800","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"\nO que vem por a\u00ed - 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\/o-que-vem-por-ai\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"O que vem por a\u00ed - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"\u2022 Desde ontem teve in\u00edcio o festival de bacalhau, que vai at\u00e9 o fim do m\u00eas nas unidades Asbac e 402 da rede Dom Francisco tanto no almo\u00e7o quanto no jantar. 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