New ramen set lunch menu debuts at YUi in D3
Serving weekdays from 12pm – 4pm, the Japanese two-course set lunch menu comprises all-new dishes and is priced at AED 68 for ramen and donburi. Handmade ramen house, YUi in Dubai Design District has introduced a new set lunch menu that is now available on weekdays from 12pm – 4pm. Launching today, the new lunch set menu invites diners to enjoy quality Japanese fare at an approachable price point. The menu costs AED 68 for a combination of a special donburi dish of the day accompanied by a choice of delicious ramen per person. Honest to Japanese culinary traditions and flavours, lunchgoers can expect a rotating selection of dishes to choose from, all prepared using only the highest quality of ingredients, sourced from handpicked suppliers in Japan and local UAE-based farms, forgoing any artificial ingredients or preservatives to ensure a true-in-taste dish, every order. Full to the brim bowls will serve up an option of shio or shoyu broth with YUi’s made in-house ramen noodles, topped with menma, sweet corn and spring onions. YUi’s noodles are prepared daily using Japanese flour and are aged for one day to offer firmness in texture, while signature broths are simmered for 10 hours per day to unlock rich flavours and are created using 100% halal chicken, fresh clams and other local ingredients. A daily changing donburi rice dish will accompany the ramen, with options including new-to-YUi dishes like chicken katsu with tartar sauce, salmon teriyaki, bibimbap, yangnyeom Korean fried chicken, karaage curry, mabo tofu and more. Sure to impress even the most discerning of ramen loving diners, YUi’s new set menu makes the most out of any lunch break, presenting deep Japanese flavours and comforting goodness in every bite. YUi is located at Ground Floor of Building 7, Dubai Design District, Dubai, and is open for lunch and dinner from 12pm to 10.30pm, daily. For further information, please call 042434217, visit selectshopframe.com/pages/yui or follow @yui_dxb on Instagram.
Dubai’s 3Fils is named No.1 at MENA’s 50 Best Restaurant Awards
Recognised for its no-frills, quality-driven approach, 3Fils in Dubai has been crowned the best restaurant in the Middle East & North Africa region by The World’s 50 Best Restaurants Homegrown, Dubai-born concept 3Fils has been named the best restaurant in the Middle East & North Africa region at the inaugural MENA’s 50 Best Restaurants Awards. Recognised for its no-frills, quality-driven approach, 3Fils is a humble, small-in-size but big-in-heart restaurant tucked away in Jumeirah Fishing Harbour, overlooking waters of the Gulf. With a no-reservations policy, and a casual, laid-back spirit, 3Fils proudly breaks the mould of what is stereotypically perceived as a quality restaurant – shattering the notion that a restaurant must offer a fine dining element to achieve such an accolade. Serving approachable, premium Asian fare heavily influenced by Japanese cuisine that showcases selectively-sourced ingredients directly imported from Japan each week, the kitchen at 3Fils is led by newly-appointed Executive Chef Shun Shiroma and Sous Chef Freddy Mutombo Kazadi. Ahmed Saleh, CEO of The Lab Holding, which operates 3Fils accepted the award at the MENA’s 50 Best Restaurants ceremony held in Abu Dhabi, United Arab Emirates on February 7 alongside members of 3Fils’ team with him on stage. Commenting on the achievement, Ahmed said: “It’s truly a privilege to be named MENA’s best restaurant, and we as a team at 3Fils are extremely humbled by this honourable title. We thank all those who have supported us on our journey so far and those who recognised our uniqueness. We endeavor to be at the forefront of continually raising the bar for culinary standards in this region and the world.” He added: “3Fils is not just a restaurant, it’s home to so many; it’s a place where the door is always open with a friendly face waiting with a delicious plate of food to enjoy. 3Fils is about the people, the simplicity of fresh, quality ingredients, and the responsibility of creating authentic, memorable experiences for those who visit us, while staying true to our roots and building relationships to last a lifetime.” 3Fils is located at Shop 02, Jumeirah Fishing Harbour, Al Urouba St, Dubai and is open daily for lunch and dinner. For further information, please call +9714333 4003 / +971562730030, e-mail [email protected], visit www.3fils.com or follow @3.fils on social media.
Get to know: Thomas Keller
Ever wondered what brand of knives chef Keller uses or what his most treasured piece of advice is? Here, the celebrated chef shares a little bit about himself. Renowned for exceptionally high standards and perfected culinary skills, chef Thomas Keller is the first and only American-born chef to hold multiple three-star ratings from the Michelin Guide, and at present, his restaurants carry seven Michelin stars in total: three at Per Se, three at The French Laundry, and one at Bouchon Bistro – all of which are located in the US. It goes without saying that he’s one of the world’s most celebrated chefs, who played a major role in redefining food across America. He now has several outlets across the Middle East, including Bouchon Bakery in Abu Dhabi. Getting to know more about the man who has achieved so much, here’s what he shared… Is there any advice you wish you had received, when you were first starting out as a chef? I was very fortune to receive advice that forever changed my path. It was a few words from my mentor, Chef Roland G. Henin one summer at The Dunes Club in Narragansett, Rhode Island. He told me that there is a reason that cooks cook. And that reason is to nurture people. Cooking was physical. But it was also emotional, a conduit for human connection. We cook to nurture. To make people happy. To create lasting memories around a meal. Chef Henin’s words became my guiding principle, the foundation of everything I try to do. What’s your favourite knife brand? I have been using MAC Knives in my restaurants and at home since 2000; their superior quality lends itself to precision and control, both of which are fundamental for tasks in the kitchen. If you could only have one piece of kitchen equipment, what would it be and why? A piece of cookware from All-Clad. I believed in and used All-Clad long before I partnered with them. They continue to innovate and ask the right questions about what chefs need and how they cook. Who is your favourite chef? My favorite chefs are the ones who came before us: the innovators and influencers who inspired a generation of chefs and whose experience and expertise paved the way for the most refined and advanced culinary era in history. We must honour that first generation of acclaimed French chefs in America, from the 1960s and 1970s, as an essential part of our larger community that ignited the culinary movement in America and inspired so many chefs like myself. Their genius made today’s novel kitchen arts possible and elevated the status of cooking, in the eyes of Americans, from a mere job to a prestigious profession. Without them, nothing would have been possible. What is your daily routine? Do you have any daily rituals? Yes. Mise en place – French for “everything in its place” is the single most important step in cooking and can be applied to daily rituals. It’s about having everything you need to start cooking; picturing ever task involved in developing a dish – all the ingredients and all the tools – and having them organized in advance. Whether it’s mise en place for a meal or service or for life, it’s all the same thing.Prepare yourself today for tomorrow. What ingredients do you love to work with? Our food philosophy is really based on our ingredients; those ingredients that are coming from our farmers, our fisherman, our gardeners, our foragers. These individuals are critical to what we do and what we are able to prepare for our guests.Some of the farmers and fisherman and gardeners have small businesses and they need our support; that responsibility is very significant. We have known many of our purveyors for decades and we cherish those moments and relationships. When hiring people to work in your kitchen, what top 3 traits do you look for? One of our primary jobs and responsibilities is to hire the right people – those men and women who possess the skills and have the attitude and mindset to enter our profession. We have to give them training that goes on the entire time they’re with. We then have to mentor them not just in their career, but in their lives. If we do those things right, what happens? They become better than you. And if they’re not, then you haven’t done a very good job.
Restaurant Secrets Inc. announces three new turn-key restaurant projects set for Abu Dhabi
UAE-based restaurant consultancy Restaurant Secrets Inc. has revealed the capital will soon see the opening of three new restaurants – M1, Oii and Tazal Leading F&B firm Restaurant Secrets Inc. has revealed three of its latest turn-key restaurant projects, which are set to open in Abu Dhabi in the coming months. Scheduled to open doors by year-end is M1 Café & Lounge, an ultra-modern venue located in Al Bateen. Comprising three floors, M1 welcomes guests to its café on level one, a main dining lounge on level two, and an exclusive private members’ social club on level three. All-day dining takes place at the café, where an approachable menu features casual bites, while M1’s dining lounge opens for lunch and dinner with a unique yet familiar menu inviting guests to lounge, graze and relax. At the private members’ social club on level three, exquisite food and drinks will be served along with a VIP individualized service. The luxurious facility features a lounge, meeting room, and two private dining rooms. Soon to follow in Abu Dhabi’s newest destination, Al Qana is a Southern European-inspired restaurant and café called Oii, which will present the food, ambiance and service styles found in Spain, Portugal, Greece and Italy. Oii, meaning ‘Hey’ in Portuguese, is a place that instantly welcomes and relaxes its guests – offering Mediterranean charm, friendly conversations and tables laden with lots of great food to share. The third concept set for opening early next year in Al Qana is Tazal, a place dedicated to cultivating culture and relationships through coffee and food. Driven by a passion to revive and reassert Arabic heritage, Tazal’s offering will be narrated through the proud origin of coffee and the warmth of baking from the heart, brought together in an urban, modern venue. Gabrielle F. Mather, CEO & Founder of Restaurant Secrets Inc. and Cornerstone 61 Consultancy said, “We are delighted to announce these three new projects, each of which will bring its own individuality and uniqueness to the Abu Dhabi dining scene. Abu Dhabi is seeing a renaissance in its F&B journey and we are privileged to be part of this in such a tremendous way. All three turn-key projects are a testimony to the resilience and grit of F&B entrepreneurs and the nation’s support to businesses. It’s a great way to wrap up 2021 and welcome in 2022 with a newer and more exciting era of dining post-pandemic.” For more information about Restaurant Secrets Inc. call +971 56 216 1511, e-mail [email protected], visit restaurantsecretsinc.com or follow @restaurantsecretsinc on social media.
An exclusive one-night culinary collaboration between Trèsind Studio and Torno Subito is happening in Dubai this month
The culinary collaboration on September 18 brings together two of Dubai’s most talented young chefs, Himanshu Saini and Bernardo Paladini. Chef Himanshu Saini of Trèsind Studio and Chef Bernardo Paladini of Torno Subito are joining forces in Dubai on September 18 for a one-night exclusive collaborative dinner. Diners will be treated to a selection of brand new dishes from Saini and Massimo Bottura’s protégé, Paladini, plus twists on recent favourites. Diners can book their seat at this dining event for AED 595 per person for food only, with 6.30pm and 9.30pm seatings available. Since the start of 2021, Trèsind Studio has been paving the way for ground-breaking four-hands dinners in Dubai, with chef Saini collaborating with Ana Roš of Hiša Franko in Slovenia, Riccardo Camanini from Italy’s Lido 84, Manu Buffara of Brazil’s Ristorante Manu and Christopher Hardiquest of Bon Bon in Brussels, so far this year to delivery world-class dining experiences to gastronomes in the UAE. For reservations, call 04-3080440 or visit tresindstudio.com.
Know how: sushi etiquette with Katsuya Uechi
There’s a right and wrong way to eat sushi, and Katsuya Uechi, executive chef of Katsuya Worldwide, is here to teach us all we need to know about mastering the skill. Let’s talk sushi etiquette. What’s the correct way to eat sushi and sashimi? It is OK to use chopsticks or even your hands (as some people do in Japan), but dipping the fish side in the soy sauce is the right way to eat sushi, not dipping the rice portion. Also, if you sit at a sushi bar, it’s proper manners to eat sushi immediately when the chef serves it, rather than having a chat and letting the sushi wait on the platter. What are your top tips for rolling the perfect sushi roll? It is difficult to perfect the regular sushi roll the first time – I think a hand roll is better. Put sushi rice on a half sheet of seaweed and then put sashimi grade fish or vegetable and wrap it. It all sounds rather simple when you say it but you can only perfect the technique with practice. It takes some people only a couple of years, while it takes some a lifetime. More than ever, people are dining at home because of the pandemic. What ingredient essentials are needed from the supermarket to create sushi at home? If available, go to an Asian supermarket and get medium grain rice, sushi vinegar, wasabi, soy sauce, sashimi grade fish and some vegetables – that’s enough for a perfect sushi meal. Where would you recommend going for the best culinary experience in Japan? There are many options in the culinary world in Japan and one can enjoy any place you go, even if you don’t go to an expensive restaurant. For example, if you go to Tsukiji, go to Asakusa, if you like sukiyaki (a Japanese dish that is prepared and served in the nabemono, a Japanese hot pot) or unagi (freshwater eels). Tell us about your journey as a chef… I grew up in Naha, the capital city of Okinawa, where I lived with my parents who were very active in the restaurant business – so it wasn’t new to me. After graduating from Osaka Tsuji Culinary School, I went on to do a couple of apprenticeships in Osaka and Tokyo, and got my first job at a first-class Okinawa restaurant. I then moved to the U.S with my wife in 1984, and after working as an executive chef at a few local L.A restaurants, I decided to become independent. I started my first restaurant in Ventura Boulevard in LA, an area that is often referred to as ‘Sushi Ginza’ meaning ‘Sushi Corner.’ This is where I began experimenting with my own sushi creations, and the restaurant’s reputation spread throughout the city by word of mouth, attracting a variety of clientele, including celebrities. For more information about Katsuya, visit https://www.katsu-yagroup.com/
Get to know: Michel Roux Jr.
Staying true to his family’s culinary roots, English-born chef Michel Roux Jr. is known for his work at La Gavroche in London – and has two Michelin stars to prove it. Here, we get to know the chef and his secrets to success a little more. La Gavroche, London which was opened by Michel Roux Jr.’s celebrated father, chef Albert Roux in 1967, has been since headed up his son for over 25 years, and to this day is recognised as one of the city’s finest French restaurants known for its consistent delivery. From judging appearances on MasterChef, to writing acclaimed cookbooks, everything about Roux Jr. exudes a passion for food. Of all the food capitals in the world, where’s the best place you have been for its food? There are so many wonderful cities in the world that are doing amazing things with food that it’s hard to pick just one. If I absolutely had to, I’d probably say London. I am slightly biased, living there and running restaurants there, but it’s made such a transformation over the past 50 years. Now, there’s such a melting pot of culinary talents and it’s a hub of international gastronomy – you could quite literally pick any cuisine in the world, and you’d be able to find somewhere serving it brilliantly. Your daughter and father are both chefs too. Do you find culinary inspiration from each other, or are your styles very different? Yes and no. I was definitely inspired by my father, and I’d like to think that my daughter was inspired by us both. We have all been trained in the classic French style, but each of us has interpreted that differently. My father is very classically French in his style, lots of cream and butter and deliciously rich food. My style is slightly lighter, a little more refined. My daughter Emily’s is even more so, more modern and contemporary. Of course we do continue to take inspiration from each other but cooking is a very personal thing, and it’s unique to everyone. With your father being a chef, did you know from an early age that you wanted to become a chef? Where did your culinary journey begin? I can’t really say there was a particular ‘eureka’ moment when I knew I wanted to be a chef, it’s just something I’d always wanted to do. Honestly, I can’t remember a time when I didn’t want to be cooking. I think it’s a very natural reaction to being surrounded by a family of chefs and being brought up in kitchens. Some of my earliest memories are of my father cooking, and the smells of a kitchen. I was actually nearly born on our kitchen table! Being around cooking constantly at such a young age sparked a natural curiosity in me, in the same way it did for my daughter Emily, and she’s now a chef too! Neither of us were ever pushed into being chefs, it’s just something we always wanted to do. Who is the chef you admire most for their skill and technique? There are so many chefs I’ve been inspired by, it’s hard to pick one. A chef I’ve always found inspiring is Escoffier. He changed the face of British cuisine over a century ago, and put a love of great food at the heart of modern Britain. He brought glamour into the dining room and changed the way a professional kitchen works so dramatically. I still flick through his cookbook to this day. Since opening in the 1960s, Le Gavroche’s outstanding offering has been recognised through a plethora of awards, as well as earning two Michelin stars. What’s the secret to continued success? Le Gavroche is an independent family restaurant, and there are family values and traditions in the restaurant that you just can’t replicate elsewhere. Aside from that, we stay true to our roots – we’re known for classic French fine-dining and that’s what our guests expect when they visit us. Culinary excellence and attention-to-detail is all part of the package, and we are only ever as good as our last service. You need to keep evolving, but also pay homage to where you came from. It’s a fine balance. What’s the most rewarding part of your job? Being able to greet my guests is one of the best parts of my job. I’m mainly based at Le Gavroche, so if I don’t have any meetings or events, I try to always be there in the kitchen so I can go out and greet every guest. I like chatting with them and hearing their feedback. It keeps things more personal, and sometimes it can really make someone’s day. For those looking to learn more about French cuisine, which region in France is best to visit for food? There are so many! Léon is great for classic French food, and Provence is also wonderful – it’s got a really beautiful countryside with a variety of wildlife which produces delicious lavender and honey. The wines are also superb. Provencal produce in general is of great quality, such as the lamb and seafood. I’d recommend a visit during truffle season, from November to mid-March. For more information on Michel Roux Jr and Le Gavroche, visit michelroux.co.uk.
On the pass: Alessandro Miceli at Bella Restaurant & Lounge
Bella Restaurant & Lounge on the 20th floor of Grand Millennium Hotel Business Bay is Dubai’s latest hot spot for Italian cuisine. In the words of its executive chef Alessandro Miceli, we learn what dish, in his opinion, is the best on the menu. What dish on your menu are you most proud of? Our Costoletta, for sure. Bella’s own version of the famous ‘Orecchia d’ Elefante’, elephant ear, the not so traditional veal chop Milanese. Tell us about the inspiration behind this dish, and what makes it such a stand out plate? The inspiration behind this dish comes from the maestro himself, the ‘Chef of Italian Chefs’, Gualtiero Marchesi. In the 70’s, he reinvented traditional recipes and the veal Milanese is one of them. From Mamma’s grilled veal chop, we’ve come a long way. It involves many techniques to obtain a meat that is medium rare, with the juices sealed on the inside. The original recipe originates from the North of Italy. I am from the South, so we reconciled the both, with a fine veal from the north breaded in almonds for a more Mediterranean touch. Where do you source the ingredients from for this dish?Our veal originates from the green pastures of Piedmont, it is grass fed and raised with care. The almonds come from Avola, Sicilia. For more information or reservations, contact [email protected], call +971 4 873 3377 or visit belladxb.com
Get to know: Pierre Gagnaire
With three Michelin stars under his belt, over 10 successful restaurants worldwide and Le Chef’s title of ‘best chef in the world’ as his own, Pierre Gagnaire is notably one of the most respected chef’s in the industry. Although based in his native France, the accomplished chef is the culinary lead behind InterContinental Dubai Festival City’s Pierre Bistro. Here, we get to know chef Pierre Gagnaire on a personal level. What’s your first food memory? My first food memory is from my grandmother. My brother and I were always together as kids, and in the mornings when we were in bed my grandmother would bring us both a biscuit topped with butter and chocolate. When you’re a kid, you don’t realise the significance – crumbs in the bed and half asleep – but thinking back, it’s a very special, fond memory for me. It was quiet in the countryside, in the village where I was born, and how blissful it was to enjoy just a simple biscuit, with really amazing butter and a thin slice of chocolate. Why did you want to become a chef? My father had a restaurant, and I’m the oldest of my family so that naturally became my job. I didn’t like it at first, but after a few years it was my life and my passion for food started. I didn’t understand initially how working in this industry could open doors for meeting new people and how creative it’d allow me to be. With maturity and experience my appreciation grew. Through all your culinary successes, you’ve always stayed clear of the whole celebrity chef scene. Why is that? The reason is because when you do that, you spend a lot of time doing that. When you have the opportunity to be in the spotlight, it’s incredible the way that people see you, but if you become famous this doesn’t go away once the TV is switched off. You can be in a supermarket with people pointing at you, and I hate that. People become totally inquisitive and lose their minds around you. I don’t want to be treated like that. What ingredients do you like to source from the Middle East? Dates, camel milk, honey, lamb, and spices. What five ingredients are always in your kitchen at home? Olive oil, vinegar, butter, salt, and honey. What is your comfort food? An orange. It’s a simple choice, but when I was a child an orange was special. It was not something that was very accessible to me growing up. It was something very special to have an orange, in my time. And, if I had to pick something else I’d choose bread – a piece of nice bread with a little piece of chocolate on it. Another comfort food would be oysters. I love oysters. When you’re at home, do you cook often? In the summer, yes. In August when I’m at home, I enjoy getting into the kitchen. It’s my pleasure to cook for my family as I don’t see them very often so I enjoy spending this time with them over dinner at home. If you could go back and give your younger self some advice, what would you say? Don’t forget about your family and don’t forget your private life. It’s important to find balance. For more information or reservations at Pierre’s Bistro, visit pierresdubai.com or call 04 701 1199.
José Avillez: What sets Portuguese cuisine aside from other Mediterranean fare
Famed Portuguese chef José Avillez of Tasca at Mandarin Oriental Jumeira, Dubai, shares what his country’s cuisine offers and what traditional dishes can be found on his menu. Representing his first international venture, Portuguese chef José Avillez made his Middle Eastern debut with the opening of Tasca at Mandarin Oriental Jumeira, Dubai in 2019. He has several restaurants in Lisbon and Porto, each with a different concept, but all expressing his passion for cuisine. Avillez is most well-known for his two Michelin-starred Belcanto in Lisbon. Offering true flavours of Portugal, Tasca in Dubai takes inspiration from a traditional Portuguese eatery, ‘tasca’, serving genuine food and drinks but with a contemporary twist. With a menu based on a sharing concept, Tasca takes guests on a culinary journey across the rich and varied country. Chef Avillez tells more… Dubai is lacking in Portuguese restaurants, so Tasca really brings something different to the city. Tell us about the restaurant and its offering… Tasca, at Mandarin Oriental Jumeira, Dubai is inspired by a traditional Portuguese restaurant concept – a tasca, which is a typical casual Portuguese eatery, with authentic food and drinks. However, Tasca adds a twist, because it offers a contemporary and pulsating dining experience. We serve Portuguese flavours with a contemporary twist in a vibrant setting, overlooking the sweeping ocean on one side and Dubai’s skyline on the other. Is the menu at Tasca inspired by a certain area of Portugal, such as the Algarve’s cuisine, or is it influenced from all areas of the country? Tasca offers rich and varied contemporary Portuguese cuisine from across the region. The menu offers some of Portugal’s best flavours and products. I believe Portugal has one of the best cuisines in the world, with the world’s best fish and seafood. Tasca offers the opportunity to savour them. It’s a unique, unmissable experience. What are some of the traditional Portuguese dishes found on Tasca’s menu? Some of the traditional Portuguese dishes that can be found on Tasca’s menu are Bulhão Pato clams, Gomes de Sá codfish, Lagareiro octopus, grilled giant red shrimp, grilled blue lobster, prawns with garlic and chili, steak with an egg on top, olive oil custard pudding. They are all plated in a contemporary style but are as full-flavoured as the traditional recipes. What in your opinion, is the must-try dish on the menu? That’s a difficult choice. The menu is amazing. Tempura avocado, tuna tartare cone, giant red shrimp, steak with egg on top, and the mandarin orange. What type of ingredients are you sourcing from Portugal for Tasca? The ingredients we are bringing in from Portugal include giant red shrimp, blue lobster, seabass, coastal prawns and clams. I believe Portugal has the best fish and seafood in the world. Are there any Portuguese ingredients that you’d like to have on the menu, but haven’t been able to source here? Yes, Portuguese vegetables. Looking at your background, how did you get started as a chef? Looking back, I’ve had a passion for food ever since I was a child. In fact, it was actually a passion for eating. I started cooking at home when I was seven. I used to bake with my sister, and we sold the cakes to family, friends and neighbours. I went to college to study Business Communications. When I signed up for it, I wasn’t aware that my future would involve working in a kitchen, but at the end of my studies, my interest for cuisine started to grow and I had the opportunity to visit a professional kitchen. My heart began to race and I felt a whirlwind of emotions. At that moment, I realised I had found my way. After that, I went on several trips, did training courses and internships as a chef. I learned at the hand of Antoine Westermann at Fortaleza do Guincho, at Alain Ducasse’s school, in Éric Fréchon’s kitchen at the Bristol Hotel, and at the renowned El Bulli, a step that truly changed my career. It changed my life. What trends and dining behaviours are you witnessing coming out of Lisbon at the moment? The last 15 to 20 years have built a contemporary Lisbon. Some investments were made to present Lisbon as a multicultural European capital and the urban environment was transformed. There are significant signs of modernisation but the historic charm has been preserved. Lisbon is a seductively stylish revitalised city and is a great destination for food lovers. We have very high-quality products: wine, cheese, olive oil, meat, fish and seafood, and Portuguese cuisine is tremendously rich and varied. This has transformed Portugal’s gastronomic scenario in a very interesting way. Today we have a much more diverse offer than we had 10 years ago. What sets Portuguese cuisine aside from other Mediterranean cuisines? Portuguese cuisine is tremendously rich and diverse. The differentiating aspect of our cuisine has to do with the cultural exchanges that happened in our Age of Discovery. Those ingredients and techniques from other continents influenced and enriched our cuisine. In addition to that, Portugal has a wide variety of landforms, climates and soil types. Moreover, we have a long coastline, we have highlands in the north of Portugal, and the mid-coastal region consists of dunes and pine tree forests. In Southern Portugal, more specifically Alentejo, we find plains. Each region of Portugal has different, yet amazing products: cheese varieties, bread types, olive oils, produce, spices, herbs, meat, fish and shellfish. The tradition, the ingredients, and the flavours, the influences are always on my mind. I’m very proud of our amazing cuisine. For more information about José Avillez, visit joseavillez.pt.