Campos do Jordão: discover the Küche restaurant – 03/11/2023 – Food
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Küche means kitchen in German. The same word names the restaurant at the Ort Hotel, in Campos do Jordão (SP), which is inspired by German cuisine to create haute cuisine.
Opened three years ago, the restaurant is run by chef Edmar Mendonça Júnior, 28. “Anyone who comes to Küche will be able to experience a little of Europe,” he says, who took up the post in May 2023. “We transform the cuisine German to Brazilian with the ingredients we have available”.
Having been in the sector for 10 years, the chef gives tips on what to order at the restaurant.
For starters, the breaded brie cheese crostini (R$58). Served on top of artisanal bread with dabs of red fruit jam, the sweet and sour dish is enough for two people.
Among the main dishes, the sea bass in a pistachio crust with honey (R$ 119). Cooked at low temperature for long hours in a vacuum, the fish is accompanied by yam muslin (a tuber), mustard salad harvested at the hotel and plantain tartar.
Plants from Ort’s garden are elements that are repeated in the dishes. From there, the chef removes marjoram, coriander, kale, fennel and chives.
The menu also offers more typical foods, such as Knödel mantiqueira (R$79). A version of German gnocchi made with cassava whose size exceeds traditional balls, the dish is filled with cheese from Serra da Mantiqueira.
In the desserts, which are more Germanic according to the chef, the black forest (R$49) stands out. A sweet treat from Germany, Mendonça’s version reimagines the classic with cherry ice cream and 70% chocolate dome, served with a white chocolate biscuit.
In addition to the traditional ones, the chef finds space for signature desserts, such as osmotized watermelon.
Made in a vacuum machine, slices of fruit are sealed and soaked in gin syrup with anise syrup. The exchange of liquids, through osmosis, transforms the flavor.
It is one of the innovations that Mendonça brought to the restaurant’s tasting menu (R$ 800, with wine) with 11 dishes. The service, which lasts three hours, includes creative dishes that vary in size.
The smallest fits in a spoon. It combines fermented pepper, beef charcuterie, black truffle and mustard. A raspberry acetum adds a welcome tart touch. Among the biggest is the beef tongue, served inside an onion, with mustard foam.
For the future of the restaurant, the chef projects a Michelin star. “We are considering creating another restaurant dedicated only to the tasting menu, while Küche would remain open to visitors with the more traditional menu.”
To eat at the restaurant, you don’t need to be an Ort guest. Just book a table.
–>Road Eng. Gustavo Kaiser, 165. Vila Natal. Campos do Jordão- SP. WhatsApp: (12) 99150-0888. @hotelort
Apple strudel recipe
The recipe from confectioner Karin Arnold, daughter of a German immigrant, takes more than an hour to prepare and yields 30 slices of the dessert.
Ingredients:
-300g wheat flour
-70g of butter
-2 eggs
-1/2 glass (American) of milk
-2kg of apple
-200g of raisins
-100g of almonds or Brazil nuts
-50g of butter
-1 tablespoon of cinnamon powder-300g of sugar
–1 egg
-Juice of one lemon
How to make:
-For the dough, combine all the ingredients at room temperature. Work the dough with your hands and add the flour until it is soft and leaves your hands. Wrap in aluminum foil and let it rest for an hour.
For the filling
– Peel the apples, grate them and sprinkle them with lemon juice to prevent them from darkening. Boil the raisins. Peel and grate the almonds. Melt the butter in a bowl. Separately, add the sugar and cinnamon. In another bowl, beat the egg.
Assembly
– Cover a table with a very thin clean white towel, sprinkle plenty of flour and place the dough in the center.
-Kneading with your hands, slowly roll out the dough, from the center to the edges, until it reaches the thickness of tissue paper and is almost a meter long.
-Carefully brush the dough with the melted butter, distribute the apple, cinnamon sugar, raisins and almonds.
-Grab the two bottom ends of the towel and start rolling them forward with the dough. At the end, press and close the sides, like an envelope, so it doesn’t leak.
-Brush with beaten egg. Grease a rectangular pan (43 cm x 29 cm) with butter and, using the towel, place the dough in the S or U shape.
-Remove the towel and bake in a preheated oven at 180ºC, for around 40 minutes.
-When ready to serve, sprinkle icing sugar over the cake using a sieve. It can be eaten hot or cold, with whipped cream or ice cream.
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