Portuguese cuisine travelling

2023-04-15T11:05:02.509Z

Highlights: Laurent Mariotte is surrounded by Olivier Poels, whom you read in the Revue du Vin de France, and Charlotte Langrand, from the Journal du dimanche. The dossier is devoted to Portuguese cuisine. Cataplana, Cozido, Carne de Porco... This cuisine is a traveler by nature and is transformed in contact with the countries that host it. Chef Rafael Dos Santos of the Portuguese restaurant Sapinho and Tiago Martins, the author of the book The History of Portugal on My Plate, are around the table.

Seasonal products and advice, Laurent Mariotte and his living vouchers are there to help you eat well and understand what we eat. This week, Laurent Mariotte is surrounded by Olivier Poels, whom you read in the Revue du Vin de France, and Charlotte Langrand, from the Journal du dimanche. The dossier is devoted to Portuguese cuisine. Cataplana, Cozido, Carne de Porco... This cuisine is a traveler by nature and is transformed in contact with the countries that host it. Chef Rafael Dos Santos of the Portuguese restaurant Sapinho and Tiago Martins, the author of the book The History of Portugal on My Plate, are around the table. They tell what are the ingredients of Portuguese cuisine, but also the similarities between Portuguese and French recipes. Portuguese cuisine has a place all over the world: Tempura in Japan, Vindaloo in India, Feijoada in Brazil, and even in Indonesia, Portuguese recipes are where you don't necessarily expect them!