A Cevicheria – Lisbon

Kiko Martins graduated in marketing but quickly realized that his future was dedicated to cooking. After studying and working in Paris and London (The Fat Duck, Ledoyen, Eleven), he left for Mozambique for a humanitarian project. In 2010, he traveled the world with his wife, and ate with the natives of 26 countries, all turned into a book, Eat the World. Back to Lisbon with lots of ideas in his head and inspired by world cuisine, Kiko launched in 2013 O Tahlo, a project born from the desire to innovate and find new ways to eat meat, a butcher shop-restaurant. A year later, he opened A Cevicheria, his fish restaurant, inspired by Peruvian ceviches. Between TV shows, books, conferences and training, the chef never stops!

A giant octopus flying above a marble backlit countertop, azulejos tiles of the floor, and the iconic swallow bird cut out into the metal doors, the decor is here has elaborated as the plates. The chef revisits the famous Portuguese cod into a ceviche with a lime broth on a chestnut cream. The half cooked scallops are cluttered with a chilli crust, surrounded by a potato foam, egg cooked at low temperature and asparagus tagliatelle. The octopus smoked by the chef in front of us, is savoured with barbecue sauce and black squid ink potato puree. For dessert, the banana and chocolate mousse with salted caramel is perfect, while the surprising mix of celery granita, candied avocado, espuma of green apple and pistachio financier lacks a little balance. Although the dishes cost about 12 euros, the note quickly rises up with drinks, cuttlery and bread (which they charge you in Portugal)… We still are more than won over!

A Cevicheria
Rua Dom Pedro V 129

Open from 12:30 until midnight
Menu 6 courses: 37 eurosA-Cevicheria_About-foood_1A-Cevicheria_About-foood_2A-Cevicheria_About-foood_3A-Cevicheria_About-foood_4A-Cevicheria_About-foood_5A-Cevicheria_About-foood_6A-Cevicheria_About-foood_7A-Cevicheria_About-foood_8


Cooking and cinema

Pour la troisième année, Nespresso – partenaire officiel du Festival de Cannes – organise des dîners d’exception avec des chefs de renom autour du cinéma.
Pour le premier dîner des jeudi 12 et vendredi 13 mai, c’est le chef Armand Arnal (La Chassagnette, Arles – 1 * Michelin) qui s’est glissé dans Underground d’Emir Kusturica. Emu par le rythme effréné et la folie de cette incroyable amitié (qui valu à Kusturica sa deuxième Palme d’Or en 1995), le chef propose une cuisine brute et dynamique autour de légumes grillés.


Les samedi 14 et dimanche 15 mai, c’est au tour de Jean-François Piège (Le Grand Restaurant, 2*) de faire son cinéma. Le chef renommé célèbre Le Guépard, de Luchino Visconti, Palme d’Or à Cannes en 1963. Il va s’inspirer de la cuisine italienne et revisiter des plats qu’on croit tous connaître, tout en finesse et élégance…Des trompe-l’oeil étonnants, comme ses fameuses spaguetti carbonara qui sont en réalité des calamars!

about-foood_les_chefs_font_leur_cinema_jean-francois_piegeEt c’est Cédric Béchade (L’Auberge Basque, St Pée sur Nivelle – 1 * Michelin) qui ferme la danse mardi et mercredi 18 mai, et qui se glisse dans la peau de Jean Dujardin de The Artist, de Michel Hazanavicius, qui gagne le Prix d’Interprétation masculine en 2011.



Banh mi with lemongrass chicken


Do you know banh mi? They are Vietnamese sandwiches composed of French baguette (inherited from the French colonialism in Indochina!) and fresh ingredients such as coriander, grated carrots, chicken or beef balls… It’s super good. Here is my version!

The Ingredients (for 1 banh mi)

- 1 chicken thigh
- 1 lemongrass
- 1 large piece of ginger
- 1 onion
- 1 garlic clove
- 1 stock cube
- 1 carrot
- 1/2 cucumber
- fresh coriander
- 2 tablespoons rice vinegar
- 2 tablespoons of olive or sunflower oil

for the mayonnaise
- 1 egg yolk
- 1 tablespoon mustard
- 1 teaspoon rice vinegar
- sesame oil
- olive oil

The Recipe

1. Grate the carrot, and make it marinate with rice vinegar and oil.
2. Grate the cucumber, salt it and let it disgorge.
2. In a casserole with water, boil the peeled onion, peeled garlic clove, the stock cube, lemongrass, ginger, and chicken. Add salt and pepper. Simmer for 45 minutes over medium heat.
3. Remove the chicken, let it cool and then bone it entirely.
4. To make the mayonnaise, whisk the egg yolks with salt and pepper, add the mustard, a little rice vinegar. Add sesame oil and oil while beating until the mayonnaise thickens.
5. In a baguette, place the mayo, cilantro, carrots and cucumber and chicken.


Cooking with Olafur Eliasson

Olafur Eliasson is one of the most recognized contemporary artists in the world, and his Berlin studio is one of the most important of the art scene, an incubator of research and experimentation. Every day, 90 people gather around a participatory lunch, eco-friendly, organic, and experimental, feeding both their stomach but also the thinking and creative studio process. All these meals are related in Studio Olafur Eliasson: The Kitchen, on top of 100 vegetarian and organic recipes, with the vegetables picked up from the garden installed on the roof of the studio.

Divided into nine chapters – studio, body, plants, seeds, micro-organisms, DNA, minerals, universe – the book also invites chefs, scientists, artists, writers to interact on these various topics. These contributions highlight the importance of food and the ecosystem developed by the studio. “Cooking is all about taking care of others. It is a sign of generosity and hospitality that creates a link, enriches relationships and translates thoughts into dishes. The kitchen has a history of giving and sharing. When we cook, we use the world while producing it. While eating, we participate in this universe by bringing light into our body.” Olafur Eliasson

Studio Olafur Eliasson
Phaidon editions / 368 pages
available on May 15th



Schiaparelli SS16

“Eating is not only a material pleasure.
Eating well gives a spectacular joy of life, contributes greatly to the good will and happy relationship of men. Morally, it is very important. ”

The 2016 Spring-Summer collection of Schiaparelli is breathtaking of beauty. Like an extraordinary feast, the silhouettes are colored with delicacy, the sequins vegetables stand alongside crystals lemon pins, or Dali’s embroidered lobster. The skirts are transparent, sensual back are revealed, pastels collide and opulence appears on golden plates, an exquisite festive table.

Founded in 1920 by Elsa Schiaparelli, the historic house closed in the 1950′s, but has since been re-opened in 2012. Schiaparelli saw its first show since 1954 last year on the Paris Haute Couture scene. It is now the talented Bertrand Guyon who is the head of the artistic direction of the house.



Blood orange gluten free cakes


You may have noticed that I have been sharing some gluten-free recipes for some time now (fraisier, beetroot cupcakeschocolate tart) but you’ll surely see more here because I recently stopped eating gluten. Not to follow a trend as some may think, but simply because I feel better without it and I have less health glitches related to the ingestion of gluten. I can assure you though, these little cakes will delight the taste buds of everyone, whether you are celiac, intolerant or love gluten !

The Ingredients (for about 10 cakes)

- 20g rice flour
- 40g chestnut flour
- 50g corn flour
- 2 eggs
- 100g softened butter
- 50g white sugar
- 40g brown sugar
- 1 blood orange organic
- 1 teaspoon cinnamon
- 1 tablespoon orange blossom essence

The Recipe

1. Mix the eggs with the sugar.
2. Add the flour and the soft butter into small pieces. Mix vigorously.
3. Add cinnamon and orange blossom.
4. Cut the orange into thin slices, get the juice of both ends that you can add to the dough.
5. Pour the batter into small molds, place the orange slice on it.
6. Bake for 30 minutes at 180 ℃ (T6).