{"id":9045,"date":"2024-11-29T06:29:51","date_gmt":"2024-11-29T09:29:51","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=9045"},"modified":"2024-11-28T21:49:09","modified_gmt":"2024-11-29T00:49:09","slug":"chef-pedro-moreira-comanda-o-ocean-restaurante-a-beira-lago","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/chef-pedro-moreira-comanda-o-ocean-restaurante-a-beira-lago\/","title":{"rendered":"Chef Pedro Moreira comanda o Ocean, restaurante \u00e0 beira Lago"},"content":{"rendered":"

Nada se compara ao impacto de chegar ao ambiente r\u00fastico e bastante simples e se deparar com janelas e portas abertas para as \u00e1guas do Parano\u00e1, onde est\u00e3o atracados alguns barcos mensalistas da Villa N\u00e1utica, o\u00e1sis de navegadores. Que perderam a exclusividade para o p\u00fablico gourmet porque um valor mais alto escolheu o recanto para fazer l\u00e1 seu restaurante.<\/p>\n

\"\"<\/a>
Chef Pedro Moreira. Cr\u00e9dito: JP Rodrigues\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n

Chama-se Ocean a primeira casa pr\u00f3pria do experiente chef Pedro Moreira, que at\u00e9 pouco tempo cozinhava no Venice, tamb\u00e9m \u00e0 beira do lago. Uma olhada no card\u00e1pio j\u00e1 d\u00e1 pra antecipar a criatividade do chef que inventa pratos, combina ingredientes distintos e desenvolve acompanhamentos inusitados. Como lombos grelhados de bacalhau e de porco servidos juntos com legumes confitados, acompanhados de arroz de cogumelos porcini (R$ 210 para duas pessoas).<\/p>\n

\"\"<\/a>
Duo de Bacalhau . Cr\u00e9dito: JP Rodrigues\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n

Casquinha gigante<\/strong><\/p>\n

Ao contr\u00e1rio da grandiosidade do mar, \u201cOcean \u00e9 aquele restaurante que traz paz, calmaria, acalenta o cora\u00e7\u00e3o e encanta o paladar\u201d, professa Pedro Moreira, autor de todo o card\u00e1pio. Na entrada, o destaque \u00e9 um crust\u00e1ceo marinho que o chef se orgulha de ser \u201ca maior casquinha de caranguejo da capital\u201d. Finalizada com crumble de castanha do Brasil sai por R$ 89. Mesmo valor das vieiras grelhadas sobre creme de foie gras e do carpaccio de fil\u00e9 com trufas e lascas de grana padano com molho blue cheese. Ambas acompanhadas de cesta de p\u00e3es.<\/p>\n

Entre os pratos quentes, fil\u00e9-mignon com caviar vem grelhado com molho de ovas e batata gratin (R$ 189). J\u00e1 o fil\u00e9 ao poivre tem o molho feito com pimentas verdes colhidas no quintal do chef, escoltado de risoto de grana padano e crispy de baroa (R$ 130). A massa fresca do ravioli \u00e9 recheada com provolone e ameixa ao molho de tomates pelati frescos com manjeric\u00e3o da horta (R$ 89).<\/p>\n

Lagosta com macarr\u00e3o<\/strong><\/p>\n

\"\"<\/a>
Cr\u00e9dito: JP Rodrigues\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n

No estilo Thermidor, a lagosta grelhada vem servida com acompanhamento nada comum que \u00e9 linguine ao pesto e espinafre. Outra op\u00e7\u00e3o para degustar o nobre ingrediente vindo do mar \u00e9 o risoto com ab\u00f3bora defumada e trufas. Ambos os pratos por R$ 135 cada.<\/p>\n

O enxuto menu traz ainda magret de canard (peito de pato assado) tamb\u00e9m servido com massa fresca (R$ 135) e polvo grelhado na brasa com risoni e aspargos (R$ 145). Para encerrar a refei\u00e7\u00e3o algumas del\u00edcias como esfera de tiramis\u00f9 com calda de caf\u00e9 Illy; espuma de iogurte com sorbet de manga e bolo de chocolate umedecido no licor de Amarula com doce de leite e sorvete de jabuticaba. Funciona de quarta a domingo, das 12h \u00e0s 0h. Reservas: @oceanbrasilia<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Nada se compara ao impacto de chegar ao ambiente r\u00fastico e bastante simples e se deparar com janelas e portas abertas para as \u00e1guas do Parano\u00e1, onde est\u00e3o atracados alguns barcos mensalistas da Villa N\u00e1utica, o\u00e1sis de navegadores. Que perderam a exclusividade para o p\u00fablico gourmet porque um valor mais alto escolheu o recanto para fazer l\u00e1 seu restaurante. Chama-se […]<\/p>\n","protected":false},"author":54,"featured_media":9046,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[326],"tags":[1236,1235,338],"class_list":["post-9045","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes","tag-lago-paranoa","tag-ocean","tag-restaurante"],"yoast_head":"\nChef Pedro Moreira comanda o Ocean, restaurante \u00e0 beira Lago - Liana Sabo<\/title>\n<meta name=\"description\" content=\"Chef Pedro Moreira comanda o Ocean, restaurante \u00e0 beira Lago\" \/>\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\/chef-pedro-moreira-comanda-o-ocean-restaurante-a-beira-lago\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Pedro Moreira comanda o Ocean, restaurante \u00e0 beira Lago - 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