Alex Atala e o D.O.M. de valorizar e exaltar os sabores brasileiros

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[{"selector":"#anim-48f1f907-1c00-425c-bd01-a419f84e850c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9c94297d-b686-4211-8a91-b6214f6c38a9","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-5e388399-a6c4-4ff8-9413-98ff26c43a2b","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-2527adf1-6d7f-4b25-a53b-bb830da7d5f8","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Ano após ano eleito um dos melhores chefs do mundo, Alex Atala continua a missão que iniciou no fim da década de 1990: conhecer o nosso território e os nossos produtores para colocar o Brasil à mesa Reprodução/Instagram/Alex Atala

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A história do D.O.M. é toda construída em cima de sabores brasileiros, mas o que o leva a um patamar diferente é um trabalho de pesquisa, sobretudo de simplicidade

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[{"selector":"#anim-931a2e7c-48a5-41ea-82c3-033911af905f","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4f82784b-2530-406f-a920-cb6991e75729","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-5dfac774-a53a-4200-a83c-17aeb7d52aab","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-6e2771d8-b850-4add-b60e-55d8fdd1729e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Foi ainda na infância que Alex teve contato com a Amazônia, em que anos mais tarde ajudaria a jogar luz ao bioma e aos ingredientes da rica região Reprodução/Instagram/Alex Atala

[{"selector":"#anim-657238d4-877d-4ff2-a2a9-00adfb6ca8ef","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7e2c02b8-a3a9-4251-9d2c-06cd36f7366d","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-5cf8ad00-d980-4fa2-9ebb-d0792c747470","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-a46ad943-e7dd-426f-89f1-4b77973792fd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Iniciou a carreira de chef na Bélgica, depois foi à França e partiu para desafios em cozinhas de Montpellier e Milão. Em 1994, já em São Paulo, esteve à frente dos restaurantes Filomena e 72 Reprodução/Instagram/Alex Atala

[{"selector":"#anim-f899918a-7754-4d8b-8238-41ff784df8e5","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-861f949d-6720-4430-8eb1-3d140f6894e3","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-907aab7b-380c-41df-bfef-9fa9acf73eaf","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-6193764d-eaaa-47f5-ae0d-16df7caa813e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] A casa própria veio em 1999 com o Namesa e, no mesmo ano, nascia sua aposta autoral de uma cozinha contemporânea brasileira, o D.O.M Ricardo D’Angelo

[{"selector":"#anim-0106b315-107e-48d2-8f20-9b2a443f37a9","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-30ff4657-d30e-4606-8fa6-974fc262f0d1","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-8a2b600c-cdbf-4fe9-b6dd-136f33c094e3","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-4e073cfa-3d70-48f1-af3a-01c54e896604","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] “A mandioca é a espinha dorsal da cozinha brasileira, o único ingrediente que já estava no Brasil antes do Brasil ser chamado assim. É o ingrediente que atravessa todas as fases do país e está presente hoje em todas as mesas”, disse Reprodução/Instagram/D.O.M

CNNBRASIL.COM.BR

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