The Latest News From Brazilian SuperStar Chef Alex Atala

By Ratha Tep Posted April 07, 2008

For our May Travel issue, deputy wine editor Ray Isle tasted his way through Brazil sampling stellar cachaças, a distilled spirit made from sugarcane juice, and had the best meal he's eaten in five years at D.O.M. restaurant in São Paulo. I recently caught up with D.O.M.'s ingenious chef, Alex Atala, to learn what new projects he has in store:

1) More ingredients from his three-year-old Amazonian farm at D.O.M., including tapioca, manioc flour, herbs like jambu, and large prawn.

2) Escoffianas Brasileiras, a new cookbook in which Atala reflects on his career (and provides 107 photographed recipes), to be published in his home country by Brazilian Larousse in May. The title is a spin on19th century French chef Auguste Escoffier's name, and "Bachianas Brasileiras," a musical number by Brazilian composer  Heitor Villa-Lobos.

3) An as-yet unnamed restaurant in São Paulo come mid-summer featuring typical Brazilian dishes, a radical departure from D.O.M.





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