Rosewood SP has a menu with truffles and Brazilian ingredients – 02/08/2024 – Restaurants

When Italian chef Matteo Temperini, from the Campo del Drago restaurant, at Rosewood Castiglion del Bosco, in Italy, planned the special menu that he will serve until Saturday (10) at the same luxury chain in São Paulo, he planned to bring with him a series of products.

Temperini, a disciple of the Frenchman Alain Ducasse and owner of a Michelin star in this Italian restaurant, wanted to replicate in São Paulo the logic of Castiglion del Bosco, a 900-year-old property that produces vegetables and honey, but also wine and olive oil in Tuscany.

The plan went down the drain: from the list, which included goat and buffalo milk, cheese, olive oil and even tomatoes, the only ingredient that managed to reach Blaise’s kitchen, at Rosewood in São Paulo, were black truffles.

The menu was then redesigned alongside Brazilian chef Felipe Rodrigues, responsible for the Rosewood restaurants in São Paulo, in a format in which fresh national ingredients were served “Italian style”, explains Temperini.

The result was nine recipes, which can be ordered individually or in a tasting menu format (R$820), plus R$450 for harmonization for each course, with national and Italian labels from Castiglion del Bosco.

Among the ingredients of national origin used are salicornia, a plant with succulent stems with a slightly salty flavor, served alongside scallop carpaccio and truffles.

Another recipe is prawn shrimp, a rare fashionable crustacean that has an intense taste of the sea, served with caviar, buffalo milk and lemon (R$ 320).

Also on the menu are risotto with duck and Cavallucci biscuits, a type of cookie (R$ 220), and tortello stuffed with braised meat and truffles (R$ 220) — which are served in freshly made chips by Temperini, who circulates from table to table explaining details of the menu and telling how the Castiglion del Bosco kitchen works.

Brazilian dairy products and olive oils were praised by the Italian chef, who also included national chocolate and jataí honey among the desserts (parfait with honey and crunchy chocolate pie, both for R$65).

“We went to the market and mixed our culture with the culture of Brazil,” said Temperini. The market, in fact, was the street fair on the outskirts of Avenida Paulista, where the chef and his pastry chef ate pastries and drank sugarcane juice.

The Castiglion del Bosco menu is served until this Saturday (10) only for dinner at the Blaise restaurant, at Rosewood, a luxury hotel located in Cidade Matarazzo, a complex of buildings dating back to the beginning of the 20th century.

Blaise

Rosewood – Rua Itapeva, 435, Bela Vista, central region. @rosewoodsaopaulo