{"id":4933,"date":"2021-09-13T16:06:13","date_gmt":"2021-09-13T19:06:13","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=4933"},"modified":"2021-09-13T16:06:13","modified_gmt":"2021-09-13T19:06:13","slug":"para-matar-as-saudades-curta-os-icones-do-aquavit","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/para-matar-as-saudades-curta-os-icones-do-aquavit\/","title":{"rendered":"Para matar as saudades, curta os \u00edcones do Aquavit"},"content":{"rendered":"

Um banquete da mais alta esfera gastron\u00f4mica preparado com alguns produtos do\u00a0cerrado — como a baunilha, cajuzinho e pequi –, ser\u00e1 protagonizado no pr\u00f3ximo s\u00e1bado, 18\/9, a seis m\u00e3os pela equipe, que por muito tempo cozinhou junta no Aquavit, principal templo da\u00a0culin\u00e1ria contempor\u00e2nea de influ\u00eancias n\u00f3rdica e francesa.<\/p>\n

Chama-se Um menu cl\u00e1ssico\u00a0Aquavit o card\u00e1pio que o dono da casa, Simon Lau Cederholm, desenvolver\u00e1 com os chefs\u00a0convidados Le\u00f4nidas Santos Neto e Alexandre Aroucha.\u00a0Pirarucu, o espetacular peixe de \u00e1gua doce que este m\u00eas ganha um festival s\u00f3 para ele
\nem 50 estabelecimentos da cidade, vir\u00e1 defumado e frio no primeiro prato de abertura do\u00a0jantar, servido com leite de castanha e tucupi. Na ta\u00e7a, o Riesling americano do Chateau Ste Michelle, que acompanhar\u00e1 ainda o segundo prato: moqueca de camar\u00e3o t\u00edpica \u00e0 moda do Aquavit, seguindo terrine de foie gras com ostras e ma\u00e7\u00e3 harmonizado com um espumante\u00a0moscatel ros\u00e9 da Cave Geisse.<\/p>\n

A pi\u00e8ce de r\u00e9sistence, como se referem os franceses ao prato principal, fica por conta\u00a0de uma ave. Codornas cozidas a v\u00e1cuo pelo m\u00e9todo sous vide, recheadas com canjica,\u00a0gl\u00e2ndulas de timo, s\u00e1lvia e pupunha escoltadas do vinho franc\u00eas Chais du B\u00e2tard, C\u00f4tes du
\nRh\u00f4ne. Na sobremesa, volta \u00e0 ta\u00e7a o Geisse Vitoria Ros\u00e9 Moscato acompanhando sopa gelada\u00a0de cajuzinho do mato, semifreddo de baunilha do cerrado e pralin\u00e9 de castanha de pequi. Sai por R$ 480 com a harmoniza\u00e7\u00e3o e R$ 350 sem vinho. Reservas pelo WhatsApp: 99167-0000.<\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Simon Lau Cederholm relembra cl\u00e1ssicos do Aquavit na noite de s\u00e1bado, em que receber\u00e1 colegas para participa\u00e7\u00e3o especial<\/p>\n","protected":false},"author":54,"featured_media":4934,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[201],"tags":[224,119],"class_list":["post-4933","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-festival","tag-aquavit","tag-simon-lau"],"yoast_head":"\nMenu cl\u00e1ssicos do Aquativ chef Simon Lau | Blog Liana Sabo<\/title>\n<meta name=\"description\" content=\"Chef Simon Lau Cederholm relembra cl\u00e1ssicos do Aquavit na noite de s\u00e1bado, em que receber\u00e1 colegas para participa\u00e7\u00e3o especial\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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