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MEGUSTRO

Flavour | 10 Nov 2017

PORTUGUESE CUISINE IN RUSSIA

 

Two Portuguese chefs were at Festival MEGUSTRO, in San Petersburg, Russia. On the Chef Challenge, Luís Gaspar, from Sala de Corte, cooked cured tuna, feijoa chutney – the ingredient that could not be left aside, coast shrimp and a coconut and ginger emulsion. Anton Abrezov, the ‘adversary’, had to create a dish in which he included Portuguese blood sausage. To Alexandre Silva, LOCO’s chef, the challenge was to create a custard pastry (pastel de nata) in which he used persimmon. He faced Anton Isakov, who had to use smoked pork snout.
MEGUSTRO Festival, which took place on the 8th and 9th of November, was promoted by METRO Russia, and the chefs’ mission, “distinctively fulfilled”, was supported by Makro Portugal and Sangue na Guelra – Blood n’Guts.

 

© Humberto Mouco

 

MEGUSTRO

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