Geovanna Peron Sao Creates a new chef of Sellar Cave in Paulo, and creates a menu with the spirit of wine card
Coordinate food and Wine This requires more than good taste. It requires a deep respect for technical mastery, tenderness and above all, materials and stories they carry. When an importer decides to open a restaurant and calls an award called a award to run the kitchen, there are more accurate shapes for the meeting between the two worlds. It is Cellar CaveRestaurant Cellar Winhoes It started in January 2024, and now there is a chef in front of the stove Geovanna Peron.
Geovanna bring to the cellar lounge Jefferson Ruda (Pig House) and Felipe BronzeHe worked as an executive chef at the Pipo Restaurant in Sao Palo. At the age of 29, Cook also has two successes in culinary facts: Gastronomy talent (2018) e Top Chef Brazil (2019). At his first appearance at home, the Chef had already printed its official recognition in the new menu.
This proposal combines comfort and sophisticated, prioritizing the use of embryo, contradictions and attention of textures and flavors Terrorair Materials. To Striped and Shared Entrance Set the voice of experience Raw meat tortlet with burnt onion, sherry and shiss (R $ 65 – 2 units) Your A. Manjuba left with left, fermented green tomatoes, brioche and dill (R $ 45 – 2 units).
In the main ones, such as creation Source with Mussels in Fennel Butter, Cicilliano and Sumac (R $ 75)Oh Fish with Leaks in Eber and Mission Minier (R $ 115)Oh Black pork rib shorts on onion rice and fermented combusi (R $ 125) And the Tutano Demi-Glays, Leaf Salad, Pickles and Tulha Cheese (R $ 165) steak and chips.
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(Taleggio Cream: Mushroom and Peas Reduction.)
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(Heal with Manjuba Brioche, fermented green tomatoes and dill.)
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(Black pork, onion rice and small ribs of fermented combus.)
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(Cellar Cave.)
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(Cellar Cave)
As a menu list
Rather than signing the dishes, Giovanna tried to reflect the profession of the cellar cave in the menu: connect gastronomy and wine. Built as a new menu A A letter dedicated to Bachas drink. This idea is that the Chef describes the journey that is equivalent to the taste as a sensor, and he also highlights the respect for the rhythm of materials and seasonality.
In desserts, both highlights end up with meals and creativity: the Fig with Jabaglion and Kumar’s ice cream (R $ 45)Figo and served with nut oil, and a combination Chocolate, coffee and caramel (R $ 55)With the English cream of cardamom and nibs. Sweet elements are more serious labels or conversation with cooler notes – another opportunity for wine lovers non -obvious hormonization.
To further strengthen relationships with producers and customers, Geovanna plans to create Special programs In the restaurant, as “Producer Saturday”Here are those responsible for the labels can speak directly to the users and a Oyster bar Monthly, every last weekend of the month, the shells are worth Santa Katerina. It is a way to expand the relationship between the cup and the sea or the kitchen from the earth or the kitchen – strengthening the wine and food, creating experiences beyond the recipe.
Service: Ruwa Diogo Jacom, 372, Vila Nova Conceo. Phone: (11) 93260-2000. Early hours: Tuesday, 19H to 22H30; Wednesday to Saturday, from 12h to 15h30, and 19H to 22H30; Sunday from 12 pm to 15h30.
