The French chef launches his Potenza, “caviar in olive oil”, with bottles of R$60 and R$90
Olive oil or butter? “For my part, butter, unless it’s a very good oil, right? Like mine,” laughs Claude Troisgros, the most Carioca Frenchman on the planet. This Tuesday, July 11, the chef launches the Potenza Claude Troisgros olive oil. For now, sales will take place through the Serra dos Tapes Farm e-commerce (https://www.fazendaserradostapes.com.br/), with bottles of 60 BRL (250 ml) and 90 BRL (500 ml).
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In order not to be misunderstood, Claude explains: “The use of butter is different from that of olive oil, although we can cook with both, I do not recommend cooking with mine. Put the butter in the pan, it melts and it gives you perfect cooking. My oil I recommend to finish, because it is an oil that is not an oil, it is an oil caviar. It is an oil truffle. When you put it: wow! Pull the plate up” .
No wonder it will be present at the Bistrot du Quartier, which begins operating in soft opening this Thursday (13th), where the Boucherie was previously located. “A place for the classics, including prawn cocktail, foie gras terrine and snails,” he announces.
Enthusiastic about the new born, especially the one that bears his name, the presenter of “Que Marravilha” (GNT) and “Mestre do Sabor” (Globo) exclusively tells Paladar how it all happened.
Although he has been a fan of Brazilian products since he arrived in the country 40 years ago, he had never thought of having an oil to call his own: “When Jerônimo Santos, owner of Fazenda Serra dos Tapes, spoke of an oil with my name I replied, “I think it’s wonderful because Brazilian olive oils are showing incredible vigor, but I don’t know yours. The first step would be for me to know it. And that’s what I did.”
In early March, the cook took advantage of a motorcycle trip to Chile to make a pit stop in Canguçu. Almost 300 kilometers from Porto Alegre, it is the municipality with the largest number of small farms in the country (something like 14,000). Among these, the 210 hectares of olive groves of the Fazenda Serra dos Tapes.
“I was with a musician friend of mine, Linox, and we went. It was beautiful, I didn’t expect it, it’s a beautiful farm, a house, which is the mill where they live, ultra-modern. it reminded me a bit of my father’s, my brother’s, restaurant in France. I was expecting an old farmhouse, you know? No, it’s all in a workmanlike manner,” she confesses.
In the middle of her visit to the mill, where the olives are pressed and the oil is produced, Cláudia Santos, Jerônimo’s wife and one of the few sommeliers specialized in the subject, did not hesitate: “Claude, shall we do yours?” And he: “How is it? Right now? I don’t know where to start…”. The lady of the house reassured the guest by presenting a series of varietal extra virgin olive oils, i.e. oils produced with a single type of olive.
“I made that face of who knows everything, right? There was an oil that was more acidic, another more bitter, another sweeter, another more salty. I made the one that seemed closest to my taste. My taste it’s the acidity The Troisgros family grew up on it, we get used to the acidity from an early age”, explains the chef.
It was good? However, he also remained dependent on the acidity and asked for more discretion in terms of bitterness. Without abandoning the spicy, rather astringent notes or the more bitter varieties of the fruit, such as the koroneiki, Cláudia has balanced the secret blend of Potenza Claude Troisgros.
Secrets aside, this one assembly it contains, in addition to the two olives mentioned, notes of arbequina, frantoio and arbosana. It is a harmonious extra virgin, in which the acidity plays hide and seek with the sweetness. Maybe that’s why the author is impressed by his performance in desserts.
“These days I had dinner with Felipe Bronze. My pre-dessert was a cheesecake with fleur de sel, white truffle, pupunha raw palm heart and my own olive oil. Guys, it was a hit. The oil olive oil gave the company a shovel So to toss the olive oil, I’ll finish off a guava cheesecake with it.
Claude reiterates: “A top-of-the-range oil like this is not for cooking. You’re buying a non-cheap, high-level oil, if you heat it it goes bad. So use it to finish a salad, a grilled one, a tomato risotto, even a moqueca – as long as it’s capixaba and not Baiana!”.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
