The restaurant Conceito Food Store is celebrating it's 3rd anniversary and what a better way than with a Favas Contadas event.
For this event Chef Daniel Estriga (owner of Conceito Food Store) invited Nelson Guerreiro (from Enotéca Belém) to do the wine pairing, Pastry Chef Gonçalo Morgado (from Oitavos Hotel) for the dessert and the Chef Manuel Line (and his team), and together they created one of the most amazing dinner that I had.
About the last one... I start following his work since his project at Jour to Cook (at Com.horta, Comporta) and I get even more excited when I saw the dishes that he presented at CNC (Congresso Nacional de Cozinheiros) - The National Congress of Chefs... So I don't need to say that when I saw he was one of the chefs invited for this dinner I had to booked immediately.
He likes to present simple food but very creative and with a lot of flavor... And the best part is that they will open a restaurant, in Avenida da Liberdade, called TABIK... (I can't wait to go there).
So for this dinner, they used, mainly, seasonal products floating between the sea and earth in a really clever way.
So let's see the food...
The starters:
Razor Clam tartar with lime. A really good way to start, very fresh and light. a very clean way to present shell-fish.
Cevinhe. Normally in a ceviche the fish is cut in small pieces, but this come in small fillets. A different way to present dish like this... simpler.
And last... mini brioche burger with pork belly, mint and teriyaki. The pork was very tender and the mint-teriyaki combination was really incredible and unexpected.
Main dishes:
Marinated egg. One of my favorites of the night. An egg cooked at low temperature, pure and "broa".
The surprise of the night, Oxtail. It was the first time that I tried and the way it was cooked made me a lover. I hope that Manel put this dish in his new menu at TABIK...so I can eat it again.
Dessert:
In my opinion the dessert didn't match the dish... they were too classic and traditional for the dishes that were presented. I would love to see desserts much more "messy". However all of them were good.
The first one was persimmon ice-cream with a meringue "armor". The ice-cream and the fruit on bottom was spectacular, but the meringue was too sweet.
Chestnut and "Erva-doce" cake with "jeropiga" jelly.
Chocolate and tangerine. A very classic combination, but I already tried better. The chocolate was not strong enough.
The wines:
Quinta da Alorna
Caves Messias
Herdade do Cebolal
Monte Cascas
The Food:
R. Pequena L1, 2645 Cascais
Bicesse, Lisboa, Portugal
Eat Drink Live Enjoy...
