Chef que trabalhou no Noma, atual nº 1 do mundo, inaugura o Mäska no RJ

ALTA GASTRONOMIA NO RJ

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[{"selector":"#anim-345ced47-6cf0-4df3-a9ab-7fea1da7c61f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d8d63fd7-eed4-46e6-b670-a915a8a7f6b9","keyframes":{"transform":["translate3d(0px, -258.3575%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0365a74b-798a-4df5-8699-d5a33a5f04c6 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(11.945983649422928%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Com 24 anos, o chef carioca Pedro Coronha já passou por vários endereços renomados, entre eles o dinamarquês Noma, com três estrelas Michelin e eleito o melhor restaurante do mundo em 2021 pelo “The World’s 50 Best” Instagram

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[{"selector":"#anim-4c977f9f-2981-4037-8507-5ee1176a2dbf","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-43275798-f1dd-4f26-926a-13b8b0bd669d","keyframes":{"transform":["translate3d(0px, 328.88887%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7e58d665-5bc8-49bd-8498-1b4bef607cb6 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-47.50639541243083%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":3000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Num salão elegante com cozinha aberta, ele traz no menu oito entradas e nove pratos autorais com influências mediterrâneas, asiáticas e brasileiras Divulgação

[{"selector":"#anim-46a1cbf8-534e-4428-97f5-0bf09d6545e9","keyframes":{"opacity":[0,1]},"delay":0,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c385fc73-2466-4cbd-ae1c-000fa5044508","keyframes":{"transform":["translate3d(0px, -313.43918%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e93c2f18-0bd6-45d3-b47c-90298f7dd1f3 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(41.72378539111416%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":3000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Uma das entradinhas mais pedidas é o Travesseiro de Tapioca. Servido com geleia de pimenta, é um pastel com massa de tapioca e recheio de Catupiry que o chef diz ser uma versão “melhorada do dadinho de tapioca” Divulgação

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[{"selector":"#anim-07863b0c-0826-4040-8af7-af2f3e76a530","keyframes":{"opacity":[0,1]},"delay":0,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-466ca121-897e-4022-be8e-bdeaecc9ac59","keyframes":{"transform":["translate3d(0px, 161.42410%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1119ca58-9182-4fe0-abd3-f86f2d0815cd [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(44.47916632976841%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Há ainda três sugestões com carne bovina, como o filé-mignon ao molho demi-glace na companhia de um inspirado aligot trufado Divulgação

Dica: de segunda a sexta-feira no almoço (exceto feriados), a casa serve um menu-executivo com entrada, prato e sobremesa por R$ 59

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ALTA GASTRONOMIA NO RJ

Chef que trabalhou no Noma, atual nº 1 do mundo, inaugura restaurante em Ipanema

Dica: de segunda a sexta-feira no almoço (exceto feriados), a casa serve um menu-executivo com entrada, prato e sobremesa por R$ 59

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