We always think winter has nothing
to offer in terms of raw materials
and fresh products. How do you
experiment for your creations, at
Belcanto, during the cold season?
The season’s products I will
most likely use will be cabbage,
chestnuts, game, migas (a bread,
cabbage and chorizo dish) ⎯cooked
in different ways, like stewed,
roasted or ragouted.
You created and actually lead several
places in Lisbon and Porto, from a
two starred restaurant like Belcanto
to a gourmet pizzeria like Pizzaria
Lisboa. What’s your commitment to
the food offer for each of them?
Regardless of the cooking style,
I always go for quality, and my
goal is to generate a delightful
experience.
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