I CAN MEXICO OR MEXI CAN

Dear Folks,

I have just returned from a business trip from Mexico City, what a great place. It was my first time in Mexico, so I was worried about my security after reading about all the news of the Drug War Cartels but I was also excited in visiting a country that I have long wished visiting.

My first and lasting impression after this visit goes to the Mexican People, they are genuine and extremely friendly. I was a bit appalled by the way that some “Gringos” (US Americans) treated the poor Mexicans.

Mexico is a vibrant country that finally and after years of lost opportunities is claiming its place amongst the most exciting economies in the world.

Mexico city (the biggest city of the world) is a capital where one can literally find everything and a place where you will for sure not be bored.

The food is divine, being the local food excellent but a word goes as well to some very nice International Restaurants (especially Argentinian ones).

A word of appreciation to a special place, a Trendy and Modern Mexican Restaurant called Porfirio’s, where traditional Mexican food is enjoyed in a sofisticated environment.

Tacos are go… if you are in Mexico you will soon realize how delicious and different flavour multiple choice Tacos can  be. In Mexico you can have them from dusk to dawn. I have also tried the ones with Ant eggs, Crickets and Grasshoppers (delicious).

Tequila is the must, do not be fancy and request Wine, after all you are in Mexico. Local food with its many flavours, smells and tastes are to be enjoyed the local way, meaning with Tequila (reposada or Vieja).

If you stay in the fancy Polanco area like I did, you will find the Mexican Rodeo Drive shopping street with all famous brands available, many nice restaurants, cafes and places to chill out.

I suggest Cantina La 20, an exciting place where you do not know if you are in a sports bar, a restaurant, a disco it is a mixture of all three where you have Mariachis Bands, Fortune Tellers, Taco’s, cocktails, etc… all enjoyed alongside trendy, modern and beautiful Mexican People.

Do not miss the opportunity and pay a visit to the Museum of Anthropology, it is in amazing and huge Museum that you will find the Aztec, the Mayan and the Teotihuacan artefacts. The famous Sun Stone can be found there and I am still dazzled after seeing it live.

Just 45 minutes’ drive from Mexico City you can visit the city of the Gods, Teotihuacan. In this city you can find the pyramids (the one for the Sun and the one for the Moon). It has a huge avenue called the Street of the Dead. It was in its days the biggest city in all Americas. It merits your visit and you will never forget it as long as you live. A piece of suggestion, buy a hat next to pyramids and not in the places where they teach you the stone art and pre-Hispanic life. The differences can be from 200 down to 20 pesos.

Another word of advice is that Mexican’s expect a tip, therefore have always with you some coins or small bill pesos, as they are extremely friendly and hard workers but expect reward.

I hope that I have managed to create curiosity towards Mexico.

Bon Appétit,

Chef Gourmet Du Art

Best Gourmet event in the world



Dear Folks,

this Thursday, in my Home Region of the Algarve (Portugal) it will happen the 7^th edition of the International Gourmet Festival.

During this event, held in the prestigious Hotel Vila Joya (Praia da Galé, Albufeira) you will find 40 Chefs from 14 different countries with a total sum of 60 Michelin Stars between them.

Another great news for Portugal (Tourism Industry) that this time, manages to be in the epicenter of the Gourmet World.

The event that will end next 17^th of November will happen mostly in the Vila Joya Restaurant (Two Michelin Stars) but in other venues as well, such as Monte Rei Golf & Country Club, Herdade da Malhadinha Nova and Hotel Conrad Algarve (that receives tonight the grand opening of the event).

So if you want to meet Joan Roca (El Cellar de Can Roca, Spain - voted best restaurant in the world), Alain Passard (L’Arpège, Paris) or Quique Dacosta. Do not miss this opportunity to have them (the best Chefs in World) all under the same roof.

This special unique event is not about competition between the Chefs but a great haut cuisine experience, as we are talking about personalities that have great impact in the Gourmet world.

Bon Apetit,

Chef Gourmet Du Art

Amonst the best wines in the World - Portugal



Dear Folks,

I read today that the renowned North American Wine Magazine "Wine Enthusiast" elected nine Portuguese Wines to their Top Cellar Selection, placing Portugal right behind France, USA and Italy.

With maximum points out of 100, we will find the famous “Quinta do Noval 2011 Nacional Vintage Port” already mentioned in my Blog in previous Posts, sold in the USA around 650 dollars (roughly 481 euros).

Out of this selection of the 100 best wines in the world to keep and enjoy, five are Ports, two from the Douro region and the other two are from the Dao region.

Other than Quinta do Noval, Top Cellar Selection of the "Wine Enthusiast" Magazine chose Taylor Fladgate 2011 Vintage Port (10.º place, 97 points), Quinta do Vesúvio 2011 Capela Vintage Port (15.º, 98), Wine & Soul 2009 Pintas Character (19.º, 95), Warre´s 2011 Vintage Port (25.º, 96), Niepoort 2011 Vintage Port (31.º, 96), Passarela 2009 Casa da Passarela,Vinhas Velhas Tinto (42.º, 94 pontos), Quinta da Romaneira 2009 Reserva (76.º, 94) and the Sogrape 2009 Quinta dos Carvalhais (89.º, 94).

Another great news for the Portuguese Wines who in times of harsh economic crisis give a strong help in Portuguese exports.

Congratulations to the Producers.

Bon Apetit,

Chef Gourmet Du Art

I can delicious Filet Mignon in Crust with secret sauce



Dear Folks,

as you know, sometimes, people manage to still surprise you and when such event is a positive one, it can overwhelming.

In food it is exactly the same but sometimes better, because it involves many senses, such as smell, taste, sight, etc…

Today I am going to share with you a wonderful recipe. I did not had it in a Restaurant but in the house of my friend Fil, apparently it was something that his Grandmother use to cook for him.

It is a dish with several steps, so bear with me, still it will be all worth it, and I am sure that your guests will be impressed as it is not a common dish, still delicious.

It is a filet mignon in crust served with a secret sauce.

Such combination of strong flavour’s require a strong full bodied Red Wine.

Bon Apetit

Chef Gourmet Du Art

Shopping List

3 large filet mignon steaks (two fingers high)

150g of Ham

Rosemary branches Q.B.

Garlic Cloves Q.B.

1 Pack of Millefoglie Pastry (multi-layer ready pastry)

1 Egg Yolk

1 container of Anchovies

1 container of Capers

Olive Oil (good quality) Q.B.

Fresh Parsley Q.B.

Preparation

Step 1) In a large grill pan rub it with olive oil (with garlic if you wish) and cook both side of the filet mignon steak (it is enough to make burn marks on both sides, leave it read in the middle (leave the steaks aside);

Step 2) Open the pastry in a tray, in the middle put the first steak (clean the blood before you place it in the pastry), add a slice of ham on top, and then a rosemary branch. Repeat it with all steaks and form a tower;

Step 3) Close the pastry by wrapping the tower. Make small slices on the top for better cooking;

Step 4) Pre-heat the hoven at 200°, place the pastry and control the cooking process, do not allow to burn, you can also from time to time try to turn the pastry for better cooking (be careful with liquids as the meat will release some blood);

Step 5) Whisk the Egg Yolk and cover the top of the pastry with it, let it be in the hoven for a few minutes still.

Step 6) When it is all cooked remove it from the hoven and let it rest for a bit;

Step 7) Crush four spoons of capers with anchovies, fresh parsley with a bit of olive oil. When you will have a smooth paste add more olive oil and mix it with a fork, place it in a sauce pot with a little spoon.

Step 8) Slice the pastry and serve one by person with the sauce over it.

Step 9) You can serve this delicious dish with hoven small potatoes if you wish.

I can delicious Lobster Claw with Paccheri Pasta - Astice con Paccheri



Dear Folks,

last Saturday my friend and neighbour and I, together with our families organized a Gourmet dinner. Our sole objective was to create a delicious meal using only fresh and quality ingredients.

Because all of us enjoy seafood and with the first glances of Autumn, Summer nostalgia is kicking in, we have decided to use as main ingredient “Lobster Claw”.

Therefore, we have split the shopping list and gather together a few hours in his beautiful kitchen and start experimenting. The end-result was a big Uau, it came really delicious, so it is time to share it with you all, the good followers of this Blog.

Please bare in mind that it is pasta, thus you need to eat it immediately after it is prepared. Use a nice chilled dry White Muller Thurgau from Italy.

Hope that you will enjoy it as much as we did. It can also be considered an aphrodisiac dish, so you can prepare it for your loved one.

Bon Apetit,

Chef Gourmet Du Art

Shopping List:

Fresh and alive Lobster Claw (1 for every two adults circa 400g.)

2 large red onions

Chili Powder q.b.

2 Garlic cloves

400g of small fresh red tomatoes

100g of Fresh Basil

1 Lemon zest

1 small pack of Saffron

1 kg of Pasta Gragnano Paccheri (large loops), 200g for every two adults.

Salt q.b.

Black Pepper q.b.

1 small glass of Cognac

Step 1) Slice the tail out of the Lobster Claw and slice in two half’s the head, slice into pieces the tail;

Step 2) In a large frying pan fry the onions, together with the garlic and the Chili Powder;

Step 3) Remove the garlic from the pan and add the pieces of Lobster Claw;

Step 4) Turn the pieces of Lobster Claw, it should be all fried. Once you are comfortable with the level of cooking add the cognac. Be careful as it will catch fire, don’t worry, it is normal and wait till it finishes, take the lobster out, retrive the shell from the small pieces and crush the big ones;

Step 5) Add to the mixture the small tomatoes sliced in half’s and the chopped basil (the fresh tomatoes and basil should have been prepared a few hours before and kept in the fridge);

Step 6) Mix once in a while all the mixture, lower the fire, wait till the tomatoes melt into a delicious sauce, add salt and pepper to your taste;

Step 7) Bring to boiling point a large pan with water, add salt, lemon peel and the saffron wait 5 minutes, retrieve a cup of this mixture and keep it aside, add the pasta and count ten minutes (if the cooking time of the pasta is 13 minutes);

Step 8) Take the pasta out using a strainer;

Step 9) Pour the pasta into the frying pan where the sauce and the Lobster Claw is and mix it. Add the cup of the water of the pasta and cook it all for another 3 minutes;

Serve it in a large tray and eat it immediately, pasta should be eaten hot.

P.S. This Post is dedicated to Adriano who invented this delicious dish.

Another great secret from Italy



Dear Folks,

a few days ago, I had the pleasure of once again paying a visit to a wonderful restaurant on the shores of Lago Maggiore. This piece of heaven on earth, was the idyllic place to pay my homages to a great warm summer.

This restaurant is called Tiffany and it is inside the Hotel Camin located in the small town of Colmegna just a few kilometres out of Luino. Usually the west coast of the lake is more known to Tourists, but let me tell you that the east coast is a pleasant surprise where lovers of nature, sailing and relax, can find their inner self’s.

The restaurant overlooks the magnificent Lago Maggiore, and the particular location of Colmegna on the Lake give us a rare view of the full length of the lake towards south giving us the sensation of being at the sea.

The Hotel offers also a beautiful Lido, gardens by the lake, beach and Marina.

The restaurant is quite, chic, simple and beautiful, because we are close-by to Switzerland, many of its guests arrive from there and many come by boat.

You will not get disappointed with food and wine, after all you are in Italy. Even the most exquisite of the foodie's will find his or hers good surprise.

There you go, another exquisite hint and a small secret for you to share with friends and family.

Oh, in this part of the lake people tend to rent either houses or apartments and escape from Hotels.

Here’s the Restaurant contacts as it better for you to make a reservation:

Camin Hotel Colmegna – Ristorante Tiffany

Via Pallazi, 1 – Colmegna – Luino (VA)

Telephone: 0039 0332 510855/510330

Email: info@caminhotel.com

Hope that you will enjoy this gran venue.

Bon Apetit,

Chef Gourmet Du Art

I can tell some stories to my followers in America



Dear Folks,

As you know many times in my Blog I speak about history (as it is one of my favourite subjects), I have many times explained how my country (Portugal) managed to influence the world as we know it today.

Because my Blog is mainly visited by Americans from the States, today I am going to speak about two Navigators that probably you have never heard about.

Miguel Corte Real was a Navigator that explored the east coast of the US and reached Florida in 1511, years prior to the arrival of the English pilgrims. Proof of this voyage was found in 1910, the so-called “Dighton Rock” has inscriptions of the Portuguese sailors that were there.

There are also other remains of Portuguese presence in US prior to Spanish or English (Newport Tower in Rhode Island, Ninigret Fort remains in Charlestown/Rhode Island and some Portuguese canons and swords).

Joao Rodrigues Cabrilho (or Cabrillo as it is known in USA) was a Portuguese Navigator that sailing under Spanish flag (like Fernao de Magalhaes or Magellan) made the first exploration voyages of the US West coast. They were searching for a passage from the Pacific to the Atlantic ocean.

Cabrilho had in his armada several other Portuguese sailors with him, the other famous one was called Sebastiao Rodrigues Soromelho. Why talk about this sailor in particular? Well, this sailor was natural from a Sea Town in Portugal called Sesimbra (not far from Lisbon), in this town there’s a famous beach called Califòrnia, the origin of this name comes from a “fornus of Cal” (or in English Lime or Whitewash). So CAL (lime/whitewash) plus FORNIA (fornus/fire oven) equals CALIFORNIA, there are written records in Portugal prior to the exploration of the California coast where the name "Praia da Califòrnia" already appears (similar situation is the name of the Portuguese Town of Cuba that already existed prior to the arrival of Colombo to that island).

When Soromelho arrived at the shores of that new land that reminded him of his native town he named it California.

There you go, you have now a new story to tell your friends and family. The Portuguese influence in America in both shores.

Be sure to go and pay a visit to San Diego to Cabrillo’s National Monument, it is a wonderful location that overlooks the Pacific Ocan. There’s a huge statue of Joao Rodrigues Cabrilho under a Portuguese Padrao dos Descobrimentos (Portuguese Discoveries Land Mark). Or to San Miguel Island by Santa Cruz where his resting place is.

Or to go to visit Dighton Rock in Berkley, Massachusetts.

I hope that you lovers of a good story have enjoyed this Post and that you will find appealing to have a more exotic background.

Enjoy diversity and enjoy good food.

Bon Apetit,

Chef Gourmet Du Art

I Can delicious Vermicelli with Truffles



Dear Folks,

Still in my thoughts the wonderful pasta that I ate in one of the nicest restaurants of Piazza del Campo in Siena.

It is a recipe so simple that the taste the aroma will blow your senses, I am talking of course of pasta with black truffles.

You should open a nice bottle of a rich, full bodied red, I suggest a good bottle of Alentejo Wine, Herdade do Esporao.

Hope that you enjoy it has much as I have.

Shopping List

1 package of Vermicelli Italian Pasta (thick Spaghetti type of pasta)

1 Garlic clove

1 Black Summer Truffle

Q.B. Olive Oil (Extra Virgin)

Q.B. Salt and Black Pepper

Q.B. Freshly grated parmesan cheese

Q.B. Butter

Preparation

Step 1) Clean the Truffle from any impurity (soil, etc.)

Step 2) Shop it in small thin layers

Step 3) In a large pan, full of water bring it to boiling point

Step 4) When it is boiling add salt (Q.B.)) and add the pasta (follow the exact timing of the package)

Step 5) In a frying pan, add a bit of olive oil and the butter, add the garlic clove

Step 6) Retrieve the garlic clove (don’t burn it), add the chopped truffle

Step 7) Take the pasta into a pasta strainer and without any water pour it in the sauce pan

Step 8) mix it well and add more butter. Put some crushed black pepper (Q.B.)

Step 9) In each individual plate pour a portion of paste and freshly grate more truffle on top of the dish (you can add freshly grated parmesan cheese).

Bon Apetit

Chef Gourmet Du Art

I CAN wonderful Siena - Palio, History and Food



Dear Folks,

I would like to share with you my latest Italian expedition. I had the luck and pleasure of visiting Siena for the very first time.

For starters Siena is an Italian city in Tuscany, famous for its Palio horse race and its medieval architecture (UNESCO World Heritage site).

But Siena is much, much more than this.

Siena is a city full of tradition and its citizens are proud keepers of their heritage.

The city is not big but its history is humongous, inside its medieval walls the city is divided in 17 contradas (sort of neighbourhood), each with its colors and Mascote: Aquila (eagle), Bruco (caterpillar), Chiocciola (Snail), Civetta (owl), Drago (Dragon), Giraffa (Giraffe), Istrice (Porcupine), Leocorno (Mitological horned Lyon), Lupa (Wolf), Nicchio (Shell), Oca (Goose), Onda (Wave), Pantera (Panter), Selva (Jungle), Tartuca (Turtle), Torre (Tower), Valdimontone (Mountain Goat).

There are many rivalry between the contradas and many are sworn enemies, such rivalry can get physical and many fist fights happen during the days of the Palio.

The Palio race take place two times per year, inside a round circuit built in the main square (Piazza del Campo), the first race happens in July (2^nd) and the other one in August (16^th), it has its roots in Medieval times and apparently started in the 13^th century, but the town hall only started organizing it since the 17^th century.

Only ten out of the seventeen contradas can race at a time, thus there’s a draw to choose the lucky ten, the other seven that do not participate are already sure for the next Palio and three will be draw out of Seven.

Also the horses are drawn for each contrada, only the Fantino (the jockey) is a paid professional, but the Palio race obeys to many strange factors that might affect the winner.

The Palio will only start when a chosen contrada (also drawn) will place itself inside the ropes and with this gesture signal the start.

Inside the Palio race there’s no rules, often contradas with poor horses try to affect the enemy contradas and obstruct their horses. Other times there are some beating up during the race between the various Fantino’s (Jockey).

During the year, the various contradas celebrate their Saint and organize a street fest (usually in their square by their church. It is a wonderful way to get to know the Sienese People, their culture, their history. The food and the wine are great.

If you are curious to see a Palio live, be sure to organize yourself with time and to exactly know what you are coming to, as prices go sky high and confusion is great. The main square is big but not huge, and the real aficionados are in the middle (thousands of people standing crushed against each other under a blazing sun), this is the place of the several fanatic supporters of each contrada and where riots might occur. The other excellent opportunity of a good view is the stands that are built to the occasion but places are limited and usually prices are very high.

I recommend you to observe first in the Youtube some races and decide what it would be best.

Siena is of course more than the Palio, the rich history, the culture, the food, the wines and the amazing architecture merits your visit.

The Duomo of Siena (Cathedral) is a masterpiece. Inside this famous iconic place there’s the most beautiful floor ever built by Mankind. The marble floor and its drawings are only visible few days a year to avoid damage, be sure to check when it will be open for visit.

I hope I have managed to arouse your curiosity, and invite to walk in the narrow streets of Siena and walk the very same footsteps of millions of Pilgrims in history.

Enjoy wonderful meat, a good Chianti wine and then the sweet Panforte di Siena.

Bon Apetit,

Chef Gourmet Du Art

I Can Tiger Prawn Fest



Dear Folks,

Still with my Summer Holidays memories freshly imprinted in my thoughts, I would like to share with my dear followers my abundant summer experience with Tiger Prawns. In Portugal we called them Camarao Tigre or vulgo Carabineiros, and they are huge.

Not only they are a wonderful delicatessen but also, as you know, aphrodisiac.

This crustaceous is normally found in Indian/Pacific Ocean but some varieties also exist in the coast of Africa and some in Portugal.

In Portugal we traditionally eat the Portuguese variant and also the one from Mozambique, delicious.

It’s considered a giant prawn because it can reach 33cm.

In Portugal we slice it in two half’s and we grill it in charcoal, then we use a salsa made out of melted butter, salt, black pepper, powder red paprika, loads of garlic, fresh parsley and of course Piri-piri (hot Chili sauce).

I hope you can try it at home, as it can be quite expensive, save it for a special occasion or to a party but with few guests, two half’s per person it’s enough if you have other food to serve (usually grilled fish).

I recommend a fresh dry Alentejo White Wine, Herdade do Esporao.

Bon Apetit,

Chef Gourmet Du Art

Most aphrodisiac sea food in the world. Perceves (Goose Barnacle)



Dear Folks,

After a well-deserved and relaxed summer holidays in Portugal here’s a new post.

Today I am going to write about the most aphrodisiac sea food in the world, very expensive and more desired than lobster.

Perceves (in Portuguese and Spanish) or Goose Barnacle (in English) is a crustaceous that can be found in the Atlantic Coast of Europe namely in Portugal and Spain.

Highly appreciated in the Iberia Peninsula, Perceves are very expensive because they are fished by hand and it can very dangerous as they live in attached to rocks and cliffs were the waves of the brave and cold Atlantic Ocean are usually high and strong.

In Portugal, the best place for you to find this delicious food is in my home region, the Algarve (south Portugal) namely in the South-Western tip of Continental Europe. Famous for its natural beauty this region has the Natural Park of the Saint Vincent Coast. Sagres and this region is world famous as a meca for Surfers and also for the first maritime school in the time of Discoveries.

There’s a very small village called “Vila do Bispo” where many nice restaurants prepare delicious Perceves dishes and other fresh fish/sea food delicatessens.

Perceves not only have an enormous gastronomic value but also is very high in protein.

If you have the opportunity to visit Portugal, please pay a visit to the west coast, true that the waters are colder than the warm south coast, but the natural beauty, the waves and the food merits your visit and your appetite.

I am sure that the romantic sceneries of the ocean plus, amazing sunsets plus aphrodisiac Perceves will set both you and your partner in the mood.

If you manage to get some Barnacles in your city, do not forget to cook it currently, in Portugal the tradition is three times more water than the weight of the Barnacles, plus a garlic clove and a Bay Leaf. Fisherman cook it with seawater. Serve it with a nice chill dry white wine, I suggest Portuguese Porta de Murça.

Bon Apetit,

Chef Gourmet Du Art

I proclaim Venice as the Romantic Capital of the world

Dear folks,

much has been said and declared about romantic places and/or cities.

Yes Paris is wonderful, what about Rome, but I fancy Vienna and also Prague. Lisbon is a city to walk hand in hand, Seychelles is where you want to be with your love one and so on and so on…

I proclaim Venice as the romantic capital of the world!!!

It is the only place in the world that gave me more than I was waiting for, and believe me I was waiting for a lot.

The city is just unique, you cannot find anything like that in the all world. The history, the views, the escapades, the weather, the culture, the romance, the food, the intrigue and the sex… Venice has it all.

To visit Venice is to walk in the past, to a time that does not exist any longer, you can actual feel how people use to live before.

Walk hand in hand and get lost in the many narrow little streets, take the vaporetto and feel the sea breeze in your face, take a Gondola and pass under the “Ponte dei sospiri”, enjoy a Bellini cocktail, take a hot chocolate in the same place of Casanova, buy a Venetian mask and play a role with your lover, seat down by the canals and watch the sunset, walk during the day, walk during the night, have a meal in the many cute small restaurants, visit the museums, visit the Cathedral, visit the Palaces, visit the S.Marcus square, visit the tower, visit Murano glass factory, visit the Lido, go the Casino, go to the Opera, go to the city festivities, enjoy it, enjoy it all.

So next time you fancy a romantic escapade, go to Venezia.

Here’s a list of small restaurants, that not only you will have a proper Venetian meal with excellent quality but also you will not over pay just because you are a Tourist, luckily there are still places where Venetians go and have a wonderful meal at decent prices.

1)      Osteria alla Vedova – Calle del Pistor

2)      Trattoria da Gigio – Campo San Leonardo

3)      Anice Stellato – Fondamenta de la Sensa

4)      Bancogiro da Andrea – San Polo, 122

Hope that you enjoy it as much as my wife and I did last weekend.

Bon Apetit,

Chef Gourmet Du Art

J'aime "French Riviera" - a tale of Cannes

Dear readers,

my wife and I love the “French Riviera”, from Menton to Monte Carlo, from Antibes-Juan Les Pins up to Cannes, we love it. We love the scenery, we love the tows we love the summer life.

Just in front of cosmopolitan, hype, rich and famous Cannes you can find a natural paradise called “Iles des Lerins”, there’s two little islands reachable by boat after 15 minutes.

The biggest of these islands is “Ile de Saint Margherite”, it’s about three kilometres long and 900m wide, no cars or pollution allowed. A natural paradise made of Pine trees and wild beaches. Time seems to have stopped there.

Water is warm and clear, you can relax and forget about the hectic city life all day long.

Nightlife is intense in Cannes, with venues for all tastes. From world famous nightspots (that present for example DJ Bob Sinclair) to Moroccan Cafes where you can smoke flavoured Sisha in the Hookan. But if you talk about France you have to talk about food. I love promenading with my wife in old town Cannes, the Croisette, there’s a small little street called Rue de Saint Antoine, also known as “Le Suquet”, this narrow street that goes all the way to upper Cannes is full of little restaurants, galleries and shops. It’s a place to see and be seen. It’s actually possible to be sited next to a famous VIP in one of the many restaurants.

The place that I am going to talk about today is “Maitre Renard” restaurant, a tiny, cosy restaurant of Chef Renard that in person greets visitors and exchange a kind word and advice. The atmosphere is that of the “Suquet” but with added touch of class and sensibility because his restaurant is also a Jazz place. He invites known pianist that jazz along talented singers.

The menu is not huge, but in my view it’s better that way cause all in it is delicious.

My wife and I had different starters and different main dishes so that we could taste the variety. All dishes had a wonderful mix of flavours, smells and colours, the end result exquisite. We finished with a wonderful tris of flaming Crème Brulee.

If you have the chance go and pay a visit, you will not regret it. Here’s the contacts: Restaurant Maitre Renard – Rue St. Antoine, 4 – Cannes, Tel. 0033 (0)4 93399938

As they say in France…

Bon Apetit,

Chef Gourmet Du Art

My fair Verona - wine districts

Last week I had the opportunity to travel around two of the most famous Italian wine regions, both located near the city of Verona (yes, the city of Romeo and Juliet).

The Valpolicella region is located at the north of the city of Verona, and produces world renowned Reds like Amarone, Valpolicella Classico, Superiore. Its produces a White called Soave and also the Red Recioto desert wine.

Valpolicella has been for millennia a wine region, as a matter of fact, "Vallis-Polis-Cellae" is Latin for valley with many cellars, meaning since Roman times that wine has been produced there.

Now-a-days, this wine district is more famous for the Amarone wine than for its Valpolicella Classic Reds. Amarone is a very peculiar Red, it is not a every day consumption wine, still amazing.

The story behind this wine is just like any lucky strike moment.  Someone forgot in a baric the Recioto sweet wine for years and once opened the wine changed colour, aroma and taste.

All wines from this region are produced from the grapes: Corvina, Corvinone, Rondinella, Oseleta e Negrar. The differences between the various sorts of wines vary from aging to fermentation technics.

Amarone (bitter good), is a Red wine, full body normally 16° alcohol. It is usually an expensive wine, thus if you came across an Amarone that under €30 a bottle it’s a fake. Prices can reach €200 or more, pay attention to the DOC or DOCG label for authenticity.

In my humble opinion, wines like this must be considered precious and enjoyed in special moments, both with food (red meats, cheese) or also for meditation.

Oh, in Italy, it is considered very rude to open a bottle of Amarone alone. To be opened with close family and friends.

The other region, just next door to Valpolicella is Bardolino Wine district left of Verona by the Garda Lake (Italy’s biggest lake).

This incredible beautiful area produces Bardolino Reds (Rondinella and Corvina grapes), the famous Rose Chiaretto and the White Custoza.

There are many cellars that are open to the public, where you can enjoy wine tasting, talk with the producers, visit the vineyards, learn about wine in the museum and of course purchase directly the wine at very reasonable prices before it enters the market mark-up.

So, my suggestion, next time that you pay a visit to northern Italy, pass through this wines districts enjoy history, taste and take some nice bottle home with you.

Bon Apetit,

Chef Gourmet Du Art

There's a new cork in town. Here's Helix.

Portugals’ main export to the world is cork, and Corticeira Amorim is the world leader company in cork products. Using its expertise Corticeira Amorim joined forces with the American company Owens Illinois, world’s largest glass bottle producer and created a unique bottle and a unique cork, which will be revealed in this year’s Vinexpo, world largest wine fair.

This novelty in the market will make it possible for one to open a wine bottle that has cork with our fingers only.

Such novelty is supposed to hit the markets only in 2014 and its main destination according to its producers is fast consumption wines, with price range vary from 5 to 10 euros.

During tests, the reception both from wine producers and consumers were excellent. The cork made out of cork composite is a state of the art addition to wine.

This cork was produced in order to preserve and not change any of the characteristics of wine.

At last some good news and a fine response from the cork industry to the uprising of plastics taps and metal screw tops that in my humble opinion do not belong to the wine world.

Has they say in Portugal “Haja saude”

Chef Gourmet Du Art

The origins of Curry

Little is known about the true origins of Curry, and of course that present history is much influenced by the ones that write history books, without polemic but history is always made by whoever wins the war, giving a partial, bias or simply wrong report of the actual fact.

Curry is not a spice but a mixture of several spices, apparently the term Curry derives from Malay word Kari that means sauce. As a matter of a fact, when Portuguese first arrived in India back in 1498 (Vasco da Gama), Curry simply meant soup, any kind of vegetable or meat soup made with several spices.

Curry powder mixture is composed mainly by: Coriander, turmeric, cumin, fenugreek and red pepper in the main base and then variants made by adding: ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, long pepper, black pepper and chilli pepper.

The chilli (one of the main ingredients used in Curry) was brought to Asia from America by the Portuguese and with the cultural exchange in the various colonies was adopted by locals and influenced for good their cooking habits.

Goa (a former Portuguese colony in India) is a wonderful melting pot. Some of the hottest curries come from this region and also one of India’s most famous recipes “Chicken Vindaloo”. Vindaloo derives from the Portuguese “Vinha de Alhos” a marinade  (used for meat) made with White Wine, Sweet Paprika paste, Chilli and loads of Garlic (alhos).

If you try to research the origins of Curry, you will find that  credit is given to English traders and their relations with India are in the basis of the curry. It is not the truth, but in good faith English have helped and still are, in the proliferation of curry and curry recipes throughout the all world. Because Curry was adopted as the national dish of the UK.

The English left India in 1947, Portugal lost India in 1961 (Goa, Damao and Dìu territories were invaded by India).

When the portuguese Princess Catarina de Bragança married the King of England Charles II (1662), some territories in India were offered by Portugal to England . There is a famous tale, already posted in this Blog “The true origin of Tea”, that the Queen to be, when she first arrived in Portsmouth did not feel well and she requested her favourite drink (hot tea). This event marked the introduction of Tea in England. Apparently, she was also responsible for the introduction of Orange Marmelade (Marmelada in Portuguese is a sweet jam made with Quince or in Portuguese “Marmelos”), the Tea and Cutlery at the Kings table.

So now you know the true story of how the English have came to be in India, a dowry from the Portuguese King.

Dear folks, Portuguese were in India since 1498 and started the so called “Age of Globalization” still in force now-a-days. Lisbon became the world capital of trade with the arrival of all the spices, richness from all over the world.

England arrived in India after 1662 and left in 1947. Portuguese arrived in 1498 and their territories occupied in 1961.

I hope that now you understand that many facts of the world history have mutated and change for good the cultural habits of many countries.

Today’s Post is not to arouse polemic but to celebrate diversity and how beautiful mixture is, for example the Curry Mixture.

Bon Apetit,

Chef Gourmet Du Art