In March the prestigious restaurant shifts its attention from cucurbits to mushrooms
It looks like a summer storm. It comes with everything, but goes fast. This is Tuju’s latest menu. “Chuva” debuted on December 5, and released its latest drops on March 2. In other words, if you have R$890, you still have two working weeks to experience one of the most poetic tastings in the country.
“The focus of this menu is cucurbits: watermelon, melon, cucumber, pumpkin, courgettes, etc. used as a basis for other ingredients which in our opinion are also at their peak. Products that benefit greatly from this warm and water-rich moment in the soil”, explains the researcher and director of the restaurant, Katherina Cordás.
An example of this is the tomato with black garlic and watermelon, which is both sweet and sour and umami. Other? The navaja with melon and yellow pepper. In shades of freshness that recall a sunset in the mouth, the melon guides this bivalve mollusc (whose shell has the shape of a razor) which frequents the Atlantic coasts, but which usually does not appear on our coasts.
“We found a supplier from Rio Grande do Sul, which is rare to find in Brazil. We took advantage of the fact that navaja was in season and used it,” explains Ivan Ralston. Crazy about a rare and, preferably unknown, ingredient capable of arousing the curiosity of the diner’s mind, heart and stomach, the chef has the habit of spreading this type of delicacy in his menus.
Tuna marrow is, without a doubt, one of these: “We noticed that the domestic tuna bones are always left over from our supplier, but the marrow is a delicacy and, therefore, we started using it with bamboo and Tahitian lemon in one of the three amusements. bouches”.
Courgette is a light jelly, undeniably intriguing, like the appetizer that follows it: crab, white curry and pumpkin. “We really wanted to highlight the macadamia nuts produced in São Paulo, so we prepared a milk and seasoned it with rhizomes and flowers of swamp lily, another seasonal ingredient, and spices and created this curry,” says Ivan who, with this sauce, water the most beautiful dish of the tasting.
To bring the palate into the world of desserts, the height of the lychee season offers a moist and crunchy dessert, very summery, thanks to the touch of lemon and peanuts. However, from navaja to litchi, nature is giving crops a hard time, so much so that the menu is already unsustainable.
“Although March is a rainy month, especially at the beginning, the type of rain in this period changes a lot: it begins to become cold and windy much more than in the previous season. Consequently, these cold waters with stormy characteristics bring other types of ingredients”, explains Katherina.
Speaking of which, starting on the 5th, the “Ventania” menu promises a mushroom explosion, including a dish featuring suckling pig, wood ear mushrooms, guava and Jerusalem artichoke (Jerusalem Jerusalem artichoke).
Tuju
R. Frei Galvão, 135 – Jardim Paulistano. from Tuesday to Friday, from 7pm to 10pm; Sat. from 12:00 to 15:00 and from 19:00 to 22:00. Reservations: (11) 91899-0002
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.
