The Federal District of Brazil (Brasilia)

Thursday 5 september
Friday 6 september
Saturday 7 september
Sunday 8 september

Capital Region of Brazil

The Federal District of Brazil was cobbled together in five years’ time back in the sixties. Although it does not really have its own culinary specialty, the district brings together the food traditions from the entire country and even from all over the world and thus offers a diversity worthy of any great Capital.

Brazilian cuisine is a blend of products from several continents that are carefully prepared in accordance with indigenous, Portuguese and African culinary traditions.

The Ambassador of Brasilia: chef Lui Veronese. Chef Lui Veronese has worked  in some of the most prestigious restaurants in the world: in Spain, the restaurants Arzak of chef Juan Mari Arzak (three Michelin stars), elBulli of world-famous chef Ferran Adrià (three Michelin stars – closed in 2011), El Celler de Can Roca of chef Joan Roca (three Michelin stars), in the United Kingdom, Le Manoir aux Quat’Saisons of chef Benoit Blin (two Michelin stars), in the Netherlands, De Kromme Watergang of chef Edwin Vinke (two Michelin stars) and in São Paulo at restaurant D.O.M of chef Alex Atala (the only two Michelin stars restaurant in Brazil).

Chef Lui Veronese proposes a refined and inventive menu with ingredients that showcase Brazilian local products, combined with the know-how of fine-dining.

Menu

Thursday

  • Picanha (typical Brazilian beef cut) with farofa (toasted mixture of manioc) of pequi nuts, served with banana and buriti puree, cooked manioc with “manteiga-de-garrafa” (Brazilian clarified butter product, similar to Indian ghee).
    Allergens: nuts.
     
  • Cupuaçu (Amazonian cabosse quite similar to cacao) ice cream with baru nuts (a kind of almond from Brazilian Cerrado with peanut taste) crumble and Tonka beans.
    Allergens: nuts, gluten, milk.

Friday

  • Picanha (typical Brazilian beef cut) with farofa (toasted mixture of manioc) of pequi nuts, served with banana and buriti puree, cooked manioc with “manteiga-de-garrafa” (Brazilian clarified butter product, similar to Indian ghee).
    Allergens: nuts.
     
  • Cupuaçu (Amazonian cabosse quite similar to cacao) ice cream with baru nuts (a kind of almond from Brazilian Cerrado with peanut taste) crumble and Tonka beans.
    Allergens: nuts, gluten, milk.

 Saturday

  • Picanha (typical Brazilian beef cut) with farofa (toasted mixture of manioc) of pequi nuts, served with banana and buriti puree, cooked manioc with “manteiga-de-garrafa” (Brazilian clarified butter product, similar to Indian ghee).
    Allergens: nuts.
     
  • Pirarucu (Amazonian gigantic fish) with fresh açai (black-purple berry with a taste of red fruits and chocolate), tucupi sauce (yellow sauce extracted from the wild manioc root , slightly acid), tapioca dice and crunch, with a hint of electric plant "jambu" (shredded fresh leaves with a grassy taste followed by a tingling or numbing sensation in the mouth).
    Allergens: fish.

Sunday

  • Picanha (typical Brazilian beef cut) with farofa (toasted mixture of manioc) of pequi nuts, served with banana and buriti puree, cooked manioc with “manteiga-de-garrafa” (Brazilian clarified butter product, similar to Indian ghee).
    Allergens: nuts.
     
  • Pirarucu (Amazonian gigantic fish) with fresh açai (black-purple berry with a taste of red fruits and chocolate), tucupi sauce (yellow sauce extracted from the wild manioc root , slightly acid), tapioca dice and crunch, with a hint of electric plant "jambu" (shredded fresh leaves with a grassy taste followed by a tingling or numbing sensation in the mouth).
    Allergens: fish.