Novo Libreria Augusto alia técnicas francesas e bases italianas em SP

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[{"selector":"#anim-025d1ced-663c-4275-8380-41dae4e1150a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9bd9b4f6-97d6-4beb-acba-762f8ee61782","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7ffbbaf7-d9ab-4062-aad7-628aba424449","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-f9f73905-8883-4755-ae7e-b15ac3671c16","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] A abertura da Libreria Augusto, nos Jardins, prova que sempre cabe mais um restaurante italiano no cenário gastronômico de São Paulo Reprodução/Instagram

[{"selector":"#anim-77be2590-78e5-4694-9116-3ab2922db9e0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-75c8c3ac-cd57-4c1d-8e1a-4c4365447fc7","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f7e8c480-8db4-4dc6-9cfd-3beb7f0a18f4","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-08895501-81c7-496d-99bf-f63b7f689bc0","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] O nome da casa, em soft opening, remete à coleção de menus, livros e caderninhos de anotações do chef e proprietário Augusto dos Santos Reprodução/Instagram

[{"selector":"#anim-7584ee8d-d235-45e5-a948-2d4f10a5d06e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5e924c06-5747-46a0-bfe0-c93f5f647e5b","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-12910b40-7a37-45e5-8d48-ff52b37440b1","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-145231a0-dee8-4e9c-8e6b-0d7f262e10f2","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] No interior paulista, ele começou a cozinhar por hobby. Viajou para França com o intuito de comer e aprender técnicas, porém, depois de formado no Instituto Paul Bocuse, acabou ficando Reprodução/Instagram

[{"selector":"#anim-a20a5a35-91b9-43ab-99ab-bfdfa9f66d64","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-163faed2-a0f2-462f-8a6c-e5c7aa2bf972","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-67351db3-fb81-43b2-88d4-0d7039cd6cea","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-37ecada0-2288-4d89-bb95-07102b88c50c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Augusto ainda passou um ano no Dal Pescatore, restaurante familiar triplamente estrelado na região italiana da Lombardia Reprodução/Instagram

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[{"selector":"#anim-df5774d6-cdde-4d78-9a95-299c31c87adf","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6dad5607-fde9-4cd0-a815-54bae602bd1d","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1b7c9f0e-3490-46bf-a7b6-d65f964c2507","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-05d39ce4-50ef-47d5-97de-1d7aff24f2df","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] No Libreria, o Pappardelle de salsinha combina perfeitamente a um ragu de linguiça toscana em vinho tinto e a uma fonduta de parmesão sem pesar (R$ 107) Reprodução/Instagram

[{"selector":"#anim-c5d98729-ef1f-4204-8fb3-f5b9d467737a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c9b27527-2667-4740-a098-f8bfcf15d745","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c45a92a0-99a7-486e-9951-6d23f4cfc19a","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-e8e8ee9f-9b3f-4c3b-b6d7-da64eb74553f","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Já entre as quatro sobremesas, chamam a atenção o domo de Tiramisù (R$ 50) e o Tropo cioccolato (R$ 58) Reprodução/Instagram

CNNBRASIL.COM.BR

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