Find out who are the eight chefs already confirmed for Gastronomix

The 31st Curitiba Festival starts on March 27th and brings over 350 attractions to the city. The program includes award-winning shows, international plays, dance performances, circus, music, workshops, concerts and, of course, gastronomy. The Gastronomix, takes place on the 1st and 2nd of April, at the Jockey Clube and already has eight confirmed chefs.

The artistic and gastronomic event brings together a program of instrumental music, performing arts and food, curated by award-winning Chef Celso Freire. In the two days of the event, visitors will be able to taste different dishes, with prices between R$25 and R$35, from 11 am to 6 pm. The expectation is to receive more than 6 thousand people.

Confirmed chefs and menus

Eight establishments have already confirmed their presence. Among them, the Antonina 336 restaurant, by chef Rafael Krieger, which features a barreado with banana vinaigrette and cassava flour, as well as a crab cake with wasabi mayonnaise.

The Ragú Rotisserie, by chef Fernanda Zacarias, created a duck Ravioli with roast sauce followed by a Gnocchi in Alvorada cheese fonduta and mushrooms. Chef Reinhard Pfeiffer, on the other hand, arrives with vegetarian options such as Baião de pancs and shitake with sour cream, pumpkin pastry, plus a coffee and walnut fudge with cupuaçu crème anglaise.

Emy by Kazuo, by chef Kazuo Harada, is another establishment confirmed, with Manilla, white fish, coconut milk, onion, ginger, pepper, coriander and peanuts and the Vietnamese Chagio, a rolled rice with Moura pork, asian mushrooms and chili pepper served with lettuce and herbs with citrus dressing.

snacks and desserts

In the Gastronomix there will also be space for snacks, such as the termite pastry with smoked onion and cream cheese and a Spatzle with cream, shredded smoked termite, fresh herbs and fleur de sel from Santa Catarina porcini from O Guará, by chef Willian Vieira.

Coffee and walnut fudge with cupuaçu crème anglaise by chef Reinhard Pfeiffer.

Dessert is also guaranteed with the Gelataio Art, by chef Emillene Stival, with her Beelicia: honey bread stuffed with ice cream and a crunchy chocolate shell on the outside, a dulce de leche covered in semisweet chocolate.

There is also the pistachio cream entremet, lemon curd, genoise soaked in lemon syrup, pistachio praline and white chocolate, from Chez Margot Bistrô, by chef Louise Sciarra.

And still for the sweets team, there are the options of Nanica, by chef Leonardo Macedo, with a Monoffee with dark chocolate biscuit dough, creamy condensed milk, strawberry, whipped cream and meringue and also a Uvoffee, with biscuit dough, milk creamy condensed milk, green grapes, whipped cream and toasted almonds.

Gastronomix

Other establishments will be part of Gastronomix 2023. The organization of the event should disclose the full program soon. For more information, access the site.

Gastronomix service

• Date: April 1st and 2nd
• Location: Jocky Clube – Avenida Victor Ferreira do Amaral, 2299
• Tickets: BRL 30
• Information: website