{"id":42,"date":"2016-06-17T15:03:05","date_gmt":"2016-06-17T18:03:05","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=42"},"modified":"2016-06-27T16:21:47","modified_gmt":"2016-06-27T19:21:47","slug":"oropa-franca-e-bahia","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/oropa-franca-e-bahia\/","title":{"rendered":"Oropa, Fran\u00e7a e Bahia"},"content":{"rendered":"<p>PODE UM CHEF franc\u00eas executar com maestria uma aut\u00eantica moqueca baiana? Desde que tenha vivido na Bahia, acredita Aur\u00e9lien Roche, de 35 anos \u2014 nascido em Aix-en-Provence, sudeste da Fran\u00e7a, que possui quatro diplomas concedidos por uma escola culin\u00e1ria, onde estudou por seis anos em Nice. Depois de trabalhar oito anos em hot\u00e9is e restaurantes europeus, o chef franc\u00eas aportou h\u00e1 quatro na regi\u00e3o cacaueira do Brasil. \u201cSou baiano de cora\u00e7\u00e3o\u201d, proclama ele, que h\u00e1 quase dois anos assumiu as ca\u00e7arolas do Txai Resort, um para\u00edso tropical localizado em Itacar\u00e9, no sul da Bahia, entre o mar e a Mata Atl\u00e2ntica. De propriedade do empres\u00e1rio paulistano Jos\u00e9 Romeu Ferraz Neto, o resort faz parte do seleto grupo Relais &amp; Ch\u00e2teaux, que congrega hot\u00e9is requintados e restaurantes de alta cozinha no mundo inteiro. Da\u00ed a raz\u00e3o pela qual Aur\u00e9lien veio a Bras\u00ed- lia na semana passada pilotar uma aulashow, seguida de jantar para poucos na Embaixada da Fran\u00e7a, que faz quest\u00e3o de prestigiar a associa\u00e7\u00e3o de hot\u00e9is e restaurantes, uma iniciativa francesa criada em 1954. Atualmente s\u00e3o 540 estabelecimentos, dos quais apenas dois no Brasil. O outro \u00e9 o Hotel St.Andrews, em Gramado (RS).<\/p>\n<figure id=\"attachment_61\" aria-describedby=\"caption-attachment-61\" style=\"width: 683px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT140620161145-1.jpg\" rel=\"attachment wp-att-61\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-61 size-large\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT140620161145-1-683x1024.jpg\" alt=\"Cr\u00e9dito: In Press\/Divulga\u00e7\u00e3o. Chef franc\u00eas Aur\u00e9lien Roche.\" width=\"683\" height=\"1024\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT140620161145-1-683x1024.jpg 683w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT140620161145-1-200x300.jpg 200w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT140620161145-1-768x1151.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT140620161145-1-550x824.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT140620161145-1-230x345.jpg 230w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBNFOT140620161145-1.jpg 800w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/a><figcaption id=\"caption-attachment-61\" class=\"wp-caption-text\">Cr\u00e9dito: In Press\/Divulga\u00e7\u00e3o. Chef franc\u00eas Aur\u00e9lien Roche.<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p><strong>Menu flex\u00edvel <\/strong><\/p>\n<p>Peixe, azeite de dend\u00ea, leite de coco fresco e pimenta-de-cheiro.Trazidos pelo chef, em poucos minutos, os ingredientes se transformaram no prato mais saboroso de um vers\u00e1til menu, que come\u00e7ou por um ceviche de frutas, capaz de fazerinveja aomais talentoso peruano. Capeline de champignon e shitake na manteiga de lim\u00e3o-siciliano deu uma boa ideia da criatividade de Aur\u00e9lien, para quem cogumelos v\u00e3o muito bem com a fruta c\u00edtrica \u2014 \u201cambos v\u00eam da terra, mas o lim\u00e3o d\u00e1 leveza \u00e0 combina\u00e7\u00e3o\u201d. No restaurante do hotel, cuja frequ\u00eancia mais numerosa \u00e9 de brasileiros (80% das reservas), o card\u00e1pio \u00e9 flex\u00edvel. Entre o p\u00fablico nacional, a maioria \u00e9 paulista. J\u00e1 os franceses se destacam entreos estrangeiros.\u201cEuprocuro valorizar a culin\u00e1ria baiana mais cl\u00e1ssica\u201d, informa o chef, que usa muito mais frutos do mar e pescados do que qualquer outro tipo de carne.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>L\u00e2minas de cacau <\/strong><\/p>\n<p>Aur\u00e9lien Roche trabalhava num hotel em Londres quando passou a manter contato com muitos brasileiros. Por influ\u00eancia de amigos, decidiu vir ao Brasil e se fixou em Itabuna, centro da produ\u00e7\u00e3o cacaueira que, antes de ser assolada pela vassoura-de-bruxa, garantiu ao pa\u00eds o segundo maior produtor mundial de cacau. L\u00e1, o chef se apaixonou pelo fruto pr\u00f3digo, do qual tudo se aproveita: a casca, que vira adubo, a montanha de polpa meio azedinha, meio adocicada que prende os gomos guardi\u00f5es das sementes. Depois de testar diferentes composi\u00e7\u00f5es, o chef se prepara para lan\u00e7ar, em 1\u00ba de julho, o card\u00e1pio degusta\u00e7\u00e3o \u201cCosta de Cacau\u201d, com cinco prepara\u00e7\u00f5es: tartare de atum e cacau com azeite de taioba e chips de banana da terra; risoto de cogumelos com chips de parmes\u00e3o e granola salgada de cacau; lagosta grelhada com palmito refogado na manteiga, nibs de cacau e chips de quiabo; e carr\u00e9 de cordeiro em redu\u00e7\u00e3o de mel de cacau com laranja, bals\u00e2mico, pur\u00ea de batata, azeitonas e cebolinha; al\u00e9m de um amuse-bouche, que na Bahia se chama agrado, de l\u00e2- minas de cacau verde. A sobremesa (foto), considerada a quinta etapa, \u00e9 a deliciosa musse de maracuj\u00e1 com crocante de caju e creme ingl\u00eas de cacau 70%, que tive o privil\u00e9gio de degustar na Embaixada. Completo, o menu s\u00f3 no Txai, cujas reservas podem ser feitas por Viana Turismo (QI 13, Lago Sul). Telefone: 3248-2419.<\/p>\n<figure id=\"attachment_62\" aria-describedby=\"caption-attachment-62\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBPFOT130620160621-1.jpg\" rel=\"attachment wp-att-62\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-62 size-full\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBPFOT130620160621-1.jpg\" alt=\"13\/06\/2016. Cr\u00e9dito: Liana Sabo\/CB\/D.A Press. Brasil. Bras\u00edlia - DF. Favas Contadas. Sobremesa de musse de maracuj\u00e1 com crocante de caju e creme ingl\u00eas de cacau 70%.\" width=\"800\" height=\"600\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBPFOT130620160621-1.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBPFOT130620160621-1-300x225.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBPFOT130620160621-1-768x576.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBPFOT130620160621-1-550x413.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/06\/CBPFOT130620160621-1-230x173.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption id=\"caption-attachment-62\" class=\"wp-caption-text\">Cr\u00e9dito: Liana Sabo\/CB\/D.A Press. Sobremesa de musse de maracuj\u00e1 com crocante de caju e creme ingl\u00eas de cacau 70%.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>PODE UM CHEF franc\u00eas executar com maestria uma aut\u00eantica moqueca baiana? Desde que tenha vivido na Bahia, acredita Aur\u00e9lien Roche, de 35 anos \u2014 nascido em Aix-en-Provence, sudeste da Fran\u00e7a, que possui quatro diplomas concedidos por uma escola culin\u00e1ria, onde estudou por seis anos em Nice. Depois de trabalhar oito anos em hot\u00e9is e restaurantes europeus, o chef franc\u00eas aportou [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":63,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-42","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>Oropa, Fran\u00e7a e Bahia - 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\/oropa-franca-e-bahia\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oropa, Fran\u00e7a e Bahia - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"PODE UM CHEF franc\u00eas executar com maestria uma aut\u00eantica moqueca baiana? 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