{"id":8134,"date":"2024-03-29T06:36:57","date_gmt":"2024-03-29T09:36:57","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=8134"},"modified":"2024-03-25T15:47:11","modified_gmt":"2024-03-25T18:47:11","slug":"bistro-maison-aposta-no-cardapio-executivo-maison-week","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/bistro-maison-aposta-no-cardapio-executivo-maison-week\/","title":{"rendered":"Bistr\u00f4 Maison aposta no card\u00e1pio executivo maison week"},"content":{"rendered":"

Grife que nasceu como doceria, hoje conta com almo\u00e7o e jantar no card\u00e1pio<\/em><\/p>\n

\"\"<\/a>
Ariane Reis. Cr\u00e9dito: Doce Maison\/divulgacao<\/figcaption><\/figure>\n

Em dias de festa, quase sempre h\u00e1 a presen\u00e7a da grife Doce Maison na mesa do aniversariante. No bolo, nos docinhos, p\u00e3o de mel ou palha italiana. Dezesseis funcion\u00e1rios trabalham para que as encomendas saiam perfeitas \u2013 uma obsess\u00e3o que s\u00f3 a propriet\u00e1ria sabe o quanto pelejou para chegar at\u00e9 esse patamar. A doceira brasiliense Ariane Reis, de 39 anos, sequer teve tempo de estudar confeitaria. Formada em marketing pela Unieuro, trabalhou na \u00e1rea de eventos em cima do trio el\u00e9trico durante um carnaval na Bahia, at\u00e9 mesmo gr\u00e1vida de sete meses de sua filha Maria Carolina.<\/p>\n

A mudan\u00e7a de profiss\u00e3o veio quando recebeu uma caixa de bem casados feitos pela renomada doceira carioca Elvira Bona. Entusiasmada com o presente, Ariane sentiu o desafio de ela pr\u00f3pria criar o sabor e a qualidade do produto, j\u00e1 naquela altura envolvida na confec\u00e7\u00e3o de bolos em parceria com a irm\u00e3 Alessandra Bicalho, formada em engenharia ambiental.<\/p>\n

\u201cFiz 22 vezes a receita do bem casado at\u00e9 dar certo\u201d, revela a profissional autodidata, cuja forma\u00e7\u00e3o se resumia aos cursinhos ministrados no Rei das Embalagens. Obter uma massa macia e fofa pingada no bico de confeiteiro foi a gl\u00f3ria que a levou a expandir o card\u00e1pio para muitas outras variedades de doces.<\/p>\n

Refei\u00e7\u00e3o em 3 etapas<\/strong><\/p>\n

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Cr\u00e9dito: Liana Sabo\/CB\/D.A Press<\/figcaption><\/figure>\n

Inspirada na av\u00f3 materna, que criou sete filhos \u201cfazendo comida simples e saborosa, como carne de panela e galinha caipira\u201d, Ariane decidiu oferecer almo\u00e7o e jantar. Para tanto, contratou o chef Toni Raniele, que comanda a cozinha do que ela chama \u201cbistr\u00f4 brasileiro porque \u00e9 farto\u201d. H\u00e1 diversas op\u00e7\u00f5es no card\u00e1pio, mas o mais pedido \u00e9 o executivo maison week. \u201cN\u00f3s n\u00e3o participamos do evento Restaurant Week, porque temos o nosso pr\u00f3prio\u201d, explica.<\/p>\n

S\u00e3o duas op\u00e7\u00f5es de entrada, tr\u00eas do prato principal e duas de sobremesa por R$ 69 servidas no almo\u00e7o de segunda a s\u00e1bado e no jantar de quinta a s\u00e1bado. O menu n\u00e3o \u00e9 fixo, mas sempre tem frutos do mar, como o camar\u00e3o \u00e0 moda, vem salteado ao molho bechamel com arroz colorido de presunto e ervilha finalizado com batata palha. Outra op\u00e7\u00e3o \u00e9 til\u00e1pia com fettuccine ao molho de lim\u00e3o siciliano, al\u00e9m de fil\u00e9 \u00e0 milanesa com mu\u00e7arela e massa.<\/p>\n

Com uma vitrine repleta de doces, no bem decorado espa\u00e7o que fica no v\u00e3o entre o Bloco A e o Bloco B da 305 Sul, a sobremesa \u00e9 sempre uma tenta\u00e7\u00e3o. Caf\u00e9 espresso Anero, do cerrado mineiro, com notas de chocolate e caramelo completa o delicioso combo. Com mais R$ 10 voc\u00ea ainda pode sorver a leveza do espumante Brutal Fruit Spritzer de 275ml. Reservas: 99250-9574.<\/p>\n","protected":false},"excerpt":{"rendered":"

Grife que nasceu como doceria, hoje conta com almo\u00e7o e jantar no card\u00e1pio<\/p>\n","protected":false},"author":54,"featured_media":8136,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[957,731],"class_list":["post-8134","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria","tag-bistro-maison","tag-doce-maison"],"yoast_head":"\nBistr\u00f4 Maison aposta no card\u00e1pio executivo maison week - Liana Sabo<\/title>\n<meta name=\"description\" content=\"Bistr\u00f4 Maison aposta no card\u00e1pio executivo maison week. % Grife que nasceu como doceria, hoje conta com almo\u00e7o e jantar no card\u00e1pio\" \/>\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\/bistro-maison-aposta-no-cardapio-executivo-maison-week\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bistr\u00f4 Maison aposta no card\u00e1pio executivo maison week - 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