Good evening fashionistas!!!
Today, for a change, it is not about me but Chef Alex Atala from D.O.M. restaurant
, Sao Paulo, Brazil, the 7th Best Restaurant in the World by the S.Pellegrino World’s 50 Best Restaurants 2011.
We had a chance last night to try his amazingly creative cuisine at la Scala restaurant in The Sukhothai Hotel in Bangkok.
Thousand layers of manioc
Chibé – Brasilian couscous
paired with Feudi San Gregorio, Falanghina, Campania, Italy 2010
89 points Robert Parker
Very refreshing dish and its colors are absolutely feast to the eyes
Oyster in brioche crust with marinated tapioca
paired with Villa Sparina, Gavi, Piedmont, Italy, 2009
90 points Wine Spectator
My favourite! I ate tapioca and I felt like they’re all caviar ^_^ Seriously!
Filhote with Tucupi
paired with feudi San Gregorio, Greco di Tufo, Campania, Italy, 2012
89 points Robert Parker
The fish was perfectly cooked but I prefer its sauce even more. It takes very long time to make this sauce because the tucupi needs to be boiled for hours to eliminate its poison. It tastes a bit sour, sweet and fresh, something I have never known before in one dish.
Heart of palm fettuccine with butter and sage, parmesan cheese and popcorn powder
paired with Tenuta Sette Ponti, Crognolo, Tuscany, Italy, 2008
92 points Wine Spectator
Oh yeah, this one is amazing, don’t let its mundane name distract you. You must eat it and let yourself be surprised. I looked at the plate and thought those whitish yellowish strands were just pasta. Well, they’re not!
Lamb skewer with bras manioc
paired with Tenuta Sette Ponti, Oreno, Tuscany, Italy, 2007
96 points Wine Enthusiast
The lamb was good, just as good as all the good lamb skewers. I love manioc but I am not impressed by its combination here. By the way, the sauce was more than delicious, but I ran out of bread ^_^
Priprioca-Lime ravioli and banana
First time I tasted priprioca and the whole thing was incredible!
Brazil nut tart with whisky ice cream, curry, chocolate, salt, rocket, pepper
The concept of this dessert is that it is made from ingredients that we normally do not like or are not allowed to taste when we were kids.
As a matter of fact, I found it extremely delicious. Forbidden food always tastes good!!!
We had a good time, chef Alex is a cheerful person, so is his cuisine. He used lots of Brazilian ingredients and it was so amusing, so relaxed and such a pleasure to enjoy his creation. It is not only a revelation for your taste but a feast for your eyes as well.
Photo: courtesy of The Sukhothai hotel, Bangkok
My dear Sacramento
, I wore the Guess knit dress, Prada bag and nude pumps that you saw in recent posts (here
) with Shiseido dark red lipstick. I was directly out from office to this dinner and didn’t dress fancy enough so I hesitated to share at first. Thanks for asking 😉
Good night lovelies,
Have a fruitful day tomorrow!