Os “4 Cs” da gastronomia contemporânea paulistana

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Cepa, Charco, Cora e Cais: quatro restaurantes que estão transformando a cena gastronômica de São Paulo com seus menus autorais e vinhos nacionais.

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Comandado pelo chef Lucas Dante e a sommelière Gabrielli Fleming, o Cepa oferece um menu cuidadoso de pratos que mudam constantemente, com ingredientes selecionados de pequenos produtores.

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O Charco encanta os clientes com uma estufa de cura de embutidos e pratos clássicos como o porco preto com creme de milho e a costela defumada com cogumelos e alho negro.

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No Cora, o chef argentino Pablo Inca surpreende com pratos inovadores como a couve-flor assada inteira na brasa e servida com abóbora e grão-de-bico.

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O Cais se destaca pelos vinhos, pescados e frutos do mar. O menu degustação oferece pequenas porções de tudo, permitindo que os clientes experimentem uma variedade de pratos.

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Esses restaurantes exemplificam a nova onda da gastronomia paulistana: menus autorais, produções artesanais e vinhos de baixa intervenção. A culinária contemporânea de São Paulo nunca foi tão empolgante.

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