Chefs Renata Vanzetto and Fellipe Zanuto don’t just answer, but serve the recipes to customers

This week, the Corrutela brigade, in Vila Madalena, released a delight from chef Cesar Costa: a gigantic still-warm cinnamon roll. A similar thing happened almost ten years ago, when chef Alberto Landgraf prepared his famous chocolate cake on Fridays for the team at the now defunct Épice, in Jardins.

At the time, the neighbor, Renata Vanzetto, confessed that organizing lunch for the team in her exclusive restaurant, the then new Ema, was not an easy task: “Every day we argue about what to serve. Half want light things , half want fatty foods. But there is a rule: always have a carbohydrate, a protein and a vegetable. And, in the end, we always surprise ourselves with a super delicious dinner.”

I mean, in the past there were nights when the employees were so busy that… “Sometimes everyone is late or a problem arises and… Where’s dinner? No one’s been able to make it. Then someone runs in. bakery and becomes the classic bread with mortadella and Coca-Cola”, confessed the chef.

Over time, partly due to triple motherhood, partly due to the intervention of her right-hand man, Cony Pinheiro, things became more Cartesian. To the point that, last year, the duo had the idea of ​​”opening our range to the public”.

Presented as a buffet only on Thursdays, from 12pm to 2pm, the “Rango dos Funças” (R$68) changes weekly. There were already thighs in orange sauce, chicken parmesan with fries (Cony’s favourite), chicken curry (Renata’s favourite), vegetarian moqueca, Moroccan couscous and always coffee and cake to finish.

“It is homemade food, simple and delicious”, defines the chef, who guarantees that the “range” of her “funças”, as a rule, is “well served” and includes rice, beans, farofa and salads – which do not you never stop improvising ramen or pasta for them.

Ema’s novelty has been a reality at Hospedaria, in Mooca, since 2018. «We had a customer who had lunch there every day. One day he asked what the employees had eaten and asked to try it. I let him do it, didn’t I? child’s play. back”, recalls chef Fellipe Zanuto.

The staff dish, “exactly how employees eat in restaurants”, has become an even cheaper alternative to the executive menu. “It’s ideal for those who want something quick: everything arrives on the plate, you spend little and the quality is the same,” says Fellipe.

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On Monday, that is, minced meat with vegetables, rice, corn farofa with bacon, pastel de vento and soft egg; on Thursdays, for example, the San Paolo fish stew. The price during the week does not change, it is always R$42.

On Saturdays there is the complete “feijuca”, including steak and pururuca; on Sunday, as per the tradition of Italian immigrant families, pasta with meatballs in a wood-fired oven. It is worth mentioning that on weekends the dishes can be ordered individually (R$69) or for two people (R$125).

Emma

R. Bela Cintra, 1551, Consolação. Thursday from 12:00 to 14:00. Tel.: (11) 98232-7677

Inn

Rua Borges de Figueiredo, 82, Mooca. from Monday to Friday, from 12:00 to 15:00; Saturday, 12pm to 4pm; Sun., from 12:00 to 17:00. Tel.: (11) 2291-5629

Source: Terra

Ben

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.