Grupo Capim Santo, da chef Morena Leite, assume gastronomia de Inhotim

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[{"selector":"#anim-8952f2b5-afd9-4d72-a1f6-fc42c1696dce","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9affdb48-70d6-4453-a1b9-3aa16d2d3fa9","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-390e2e61-6157-4b17-9887-bf9e351205da","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-1037af7d-c6c1-4ad1-90bf-6dbe01b52393","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] A partir de fevereiro, a chef Morena Leite passa a assinar a alimentação dos três restaurantes do museu mineiro e também a gastronomia dos eventos, em diálogo direto com a proposta cultural do maior museu a céu aberto do mundo Instagram/Morena Leite

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[{"selector":"#anim-7df7670d-2106-44b3-af0c-3780fce56703","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-46a2f1e6-c54f-4526-baca-f3c75449564a","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-6a3217f5-d751-45c1-8c4b-be6aa5f77b3b","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-c913abbb-d2e2-4451-9aa6-e303d1eac4c6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-55b5048a-d1e7-4e88-a861-96cb36f2fe10 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-12.514648210040342%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Além disso, o grupo passa a responder por toda a gastronomia dos eventos realizados no museu. “Isso amplia o alcance do projeto e consolida uma frente estratégica do negócio”, afirma Adriana Drigo, sócia do Grupo Capim Santo Foto: Eduardo Eckenfels

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