{"id":6768,"date":"2023-03-17T18:31:27","date_gmt":"2023-03-17T21:31:27","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=6768"},"modified":"2023-03-17T18:31:27","modified_gmt":"2023-03-17T21:31:27","slug":"aquavit-oferece-menu-inedito-de-alta-gastronomia-aos-sabados","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/aquavit-oferece-menu-inedito-de-alta-gastronomia-aos-sabados\/","title":{"rendered":"Aquavit oferece menu in\u00e9dito de alta gastronomia aos s\u00e1bados"},"content":{"rendered":"<p>O restaurante Aquavit com uma bela vista, \u00e0 beira do Lago Norte, est\u00e1 promovendo jantares aos s\u00e1bados, neste m\u00eas de mar\u00e7o, com menu in\u00e9dito pilotado pelo chef dinamarqu\u00eas Simon Lau e pelo chef brasileiro Le\u00f4nidas Neto, no qual s\u00e3o degustados sabores t\u00edpicos dos dois pa\u00edses. \u201cO participante \u00e9 quem vai dizer se \u00e9 menu n\u00f3rdico com um toque brasileiro ou brasileiro com toque n\u00f3rdico\u201d, provoca o chef, que se prop\u00f5e uma reflex\u00e3o sobre o que se tornou depois de viver no Brasil durante cinco d\u00e9cadas.<\/p>\n<div id='gallery-1' class='gallery galleryid-6768 gallery-columns-3 gallery-size-full'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/aquavit-oferece-menu-inedito-de-alta-gastronomia-aos-sabados\/whatsapp-image-2023-03-17-at-17-32-15-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.15-2.jpeg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-6771\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.15-2.jpeg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.15-2-300x225.jpeg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.15-2-768x576.jpeg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.15-2-550x413.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.15-2-230x173.jpeg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-6771'>\n\t\t\t\tCr\u00e9dito: Arquivo pessoal\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/aquavit-oferece-menu-inedito-de-alta-gastronomia-aos-sabados\/whatsapp-image-2023-03-17-at-17-32-15-1\/'><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.15-1.jpeg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-6772\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.15-1.jpeg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.15-1-300x225.jpeg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.15-1-768x576.jpeg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.15-1-550x413.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.15-1-230x173.jpeg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-6772'>\n\t\t\t\tCr\u00e9dito: Arquivo pessoal\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/aquavit-oferece-menu-inedito-de-alta-gastronomia-aos-sabados\/whatsapp-image-2023-03-17-at-17-32-14\/'><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"605\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.14.jpeg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-6773\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.14.jpeg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.14-300x227.jpeg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.14-768x581.jpeg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.14-550x416.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-17-at-17.32.14-230x174.jpeg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-6773'>\n\t\t\t\tCr\u00e9dito: Arquivo pessoal\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>Neste s\u00e1bado, 18, a partir das 20h ter\u00e1 in\u00edcio o servi\u00e7o com coquetel e petiscos. O primeiro prato ser\u00e1 pirarucu, que vem de uma associa\u00e7\u00e3o de produtores da Amaz\u00f4nia. O peixe \u00e9 marinado com tucupi reduzido, sal, frutas e folhas c\u00edtricas &#8211; melissa, capim santo e verbena &#8211;, raspa de lim\u00e3o, toranja, laranja e flores de jambu, servido com maionese, brunoise de sals\u00e3o, funcho e croutons com gomos das frutas.<\/p>\n<p><strong>Aroma de pato<\/strong><\/p>\n<p>O segundo prato lembra \u201cum cl\u00e1ssico da culin\u00e1ria carioca, que \u00e9 camar\u00e3o &amp; chuchu\u201d, destaca Simon, no qual o crust\u00e1ceo grelhado \u00e9 servido com espaguete de chuchu marinado com azeite e escoltado por sorbet de tomate com wasabi e filigrana de lula. Ainda na degusta\u00e7\u00e3o da alta gastronomia vem pato em tr\u00eas vers\u00f5es, a partir de \u201cum consomm\u00e9 servido em ta\u00e7a de dry martini para o cliente beber e ir preenchendo a boca com aroma intenso de pato\u201d, explica o autor da receita. Seguem peito de pato grelhado e rocambole de confit das coxas da ave e cebola roxa caramelizada enrolado dentro de uma folha de couve e sagu cremoso com raspa de lim\u00e3o siciliano.<\/p>\n<p>Queijo azul produzido pela marca paulistas Pardinho, trazido por Rosana Tarsitano, finaliza a etapa de salgados com chocolate branco queimado e xarope de figo ramy acompanhado de uma ta\u00e7a de vinho da Madeira. Idealizada pelo chef Le\u00f4nidas, a sobremesa \u00e9 um tributo a Goi\u00e1s Velho e consta de sorbet de caj\u00e1 e o tradicional bolo de arroz da regi\u00e3o harmonizados com cerveja Session IPA Calango Careta, da Corina. Vem lambuzado de xarope de caj\u00e1 e com pitada de sorvete de baunilha pompona, colhida nas matas goianas, com crocante de coquinhos de licuri e mel.<\/p>\n<p>Todos os pratos podem vir harmonizados com vinhos selecionados pelo sommelier dinamarqu\u00eas Bertil Tottenborg ao pre\u00e7o de R$ 475. O menu sem vinho sai por R$ 350. Al\u00e9m do s\u00e1bado, o card\u00e1pio ser\u00e1 reprisado dias 25 de mar\u00e7o e 1\u00ba de abril. Reservas: 99994-9646.<\/p>\n<p><strong>Card\u00e1pio do jantar<\/strong><\/p>\n<p><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/cardpaio.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6769\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/cardpaio.jpg\" alt=\"\" width=\"710\" height=\"943\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/cardpaio.jpg 710w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/cardpaio-226x300.jpg 226w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/cardpaio-550x730.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/cardpaio-230x305.jpg 230w\" sizes=\"auto, (max-width: 710px) 100vw, 710px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>O restaurante Aquavit com uma bela vista, \u00e0 beira do Lago Norte, est\u00e1 promovendo jantares aos s\u00e1bados, neste m\u00eas de mar\u00e7o, com menu in\u00e9dito pilotado pelo chef dinamarqu\u00eas Simon Lau e pelo chef brasileiro Le\u00f4nidas Neto, no qual s\u00e3o degustados sabores t\u00edpicos dos dois pa\u00edses. \u201cO participante \u00e9 quem vai dizer se \u00e9 menu n\u00f3rdico com um toque brasileiro ou [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":6770,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[486],"tags":[],"class_list":["post-6768","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evento"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - 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