The taste of Brazil with Raphaël Rego

Heading for Brazil from France, a motionless journey thanks to an ultra-talented chef whom we invited not only for his delicious cuisine, between French and Brazilian flavors, but also for his conception of the profession and his way of working as a team. He is a food lover, extremely persevering, who has held his own against all odds. His restaurant is now starred, it has 16/20 at G&M and three chef’s hats, in other words it belongs to the very good category. It is located rue Berthollet, a small street in the 5th arrondissement of the capital, it is called “OKA”, which means “House”…

Plant walk to meet our producer friends from Raphaël Rego

The objective of this dish, which is one of my signature dishes at the restaurant, is to highlight the products of our 4 producer friends who are the pillars of my cuisine and to create a real bridge between French products and the products Brazilian grown here in France

The dish consists of raw and cooked vegetables, a spicy vegetable emulsion, 2/3 condiments based on aromatic herbs and vegetables, a citrus caramel, a few fresh peppers with vinegar, and wild flowers.

Raw vegetables

  • turnips
  • Maxixes or cucumbers
  • pumpkins
  • Carrots
  • squash
  • Cedra lemons or organic yellow lemon
  • Buddha’s hand or lemon

We use a knife, an original cookie cutter and a mandolin to give different shapes to raw vegetables
Cut large raw vegetables such as squash into thin strips. We season everything with olive oil, pepper, salt

Cooked vegetables

We take the same as those indicated above

Cut the squash into quarters then cut in half. Season with olive oil, salt/pepper and roast in the oven at 170 degrees for 8 minutes
Pumpkin cut it into quarters then wrap it in aluminum foil, seasoning and butter/honey/lime juice. Bake at 180 for 20 minutes and let cool and cut to make shapes on the plate.

Carrots
Pan roast them like steaks while basting them with olive oil, butter, thyme and garlic
If the person does not eat butter, they can replace with vegetable oil and cook in foil in the oven
With the carrot peelings, they are mixed with water to obtain a carrot emulsion. To make a mousse

cucumber and turnip
cooking in the oven
Between sprigs of thyme and Rosemary to season at the same time
We recover a little of each vegetable to make the condiments by mixing them with coconut milk using an immersion blender

For aromatic plants

  • Mint
  • Verbena
  • Sage
  • Mustard sprout
  • Jambu (Amazonian plant now grown here in France in the Garonne)
    It can be replaced by Sichuan pepper

For chillies we have Biquinhos and Cheiro chillies
Both are grown in France by Pierre Gayet

  • Biquinhos peppers can be replaced by sweet peppers
  • And the Cheiros replace with stronger ones of your choice

peppers
We will put them in pickles for vinegar 1/2/3
1 part sugar
2 parts vinegar
3 volumes of water
For the sweet pepper I use an apple or pineapple vinegar
For the strongest I use a Banyuls vinegar
Let them marinate in closed jars
For the hotter pepper: to remove the heat, cut in the middle, remove the seeds and blanch in cold water 3 times

For the lemon
We cut the lemon we remove the skin we roast the rest in the oven at 160 degrees for 35 min
The skin we will whiten it with cold water 5 times to remove bitterness
Then we will confit it in rapadura syrup
Once the lemon is roasted, cut it in half, remove the seeds, collect the lemon pulp, mix it with the candied zest.
We use a little syrup to mix, we filter. Add fresh lemon juice if needed to balance. We use this to make caramel

Dressing We dress everything starting with the condiments
We put some raw and cooked vegetables while having fun
We then add the aromatic herbs, the jambu, the caramel condiment, the vinegar peppers and we finish with the carrot skin foam
Whether mixed with soy lecithin or butter

For further :

  • OKA1 rue Berthollet, 75005 Paris
  • Domaine des Vernins in Burgundy-Franche-Comté
  • The Quyvie farm in Tarn-et-Garonne

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