- LanguagePortuguese, English
- Meal TypeLunch, Dinner
- Duration3 hours
- Minimum of Guests5
- Maximum of Guests12
Description
Enjoy a unique culinary experience, prepared by me. This menu celebrates the sophistication of contemporary cuisine in three distinct courses, using fresh, local ingredients, carefully selected.
First, enjoy our mushroom ravioli. This starter perfectly combines shitake and shimeji sautéed in parsley oil, promising an explosion of earthy and aromatic flavors that will surprise your taste buds.
Then, for the main course, enjoy our carrot risotto, a true masterpiece. This risotto, enriched with chips and carrot foam, is accompanied by a succulent duck magret. The harmonious combination of flavors and textures creates an unforgettable gastronomic experience.
Finally, finish your meal with our coffee panna cotta, an elegant and indulgent dessert. The panna cotta is complemented by a dark chocolate and coffee ganache, accompanied by a crunchy cocoa tuile, providing a perfect end to this memorable culinary experience.
Before the event, I carry out a detailed consultation to understand your preferences and dietary restrictions, ensuring a meal adapted to your personal tastes. With my care and discretion, you will enjoy the company of your guests without interruption, in a relaxing and sophisticated environment. Each dish is a symphony of flavors, textures and aromas, creating a true celebration of the senses.
Book this experience and create unforgettable memories with your loved ones, on a night that harmonizes tradition and innovation.
Menu
- Starters: Mushroom ravioli, a perfect combination of shitake and shimeji sautéed in parsley oil.
- Main Course: Carrot risotto enriched with chips and carrot foam, served with a juicy duck magret.
- Dessert: Coffee panna cotta topped with a dark chocolate and coffee ganache, served with a crunchy cocoa tuile.
Service Categories
Regions
Important Information
Additional Service
- 15.00 €
Location
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Add by Xavier Gomes
I'm Xavier Gomes, 25 years old, born in Porto. Graduated in Food Production in Catering (2016-2019) and postgraduate in Strategic Event Management (2019-2020) from the Escola Superior de Hotelaria e Turismo do Estoril. I have experience in national and international hospitality, having worked in hotels in the Algarve, Pinhão, London and Porto, with emphasis on WOW (2021-2022) and The Yeatman Hotel (2022-2023).
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