Expressing the connection between the interior of Portugal and the Atlantic coast. Iberian black pork represents the land and my rural roots, while the clams and Bulhão Pato reflect our maritime heritage. Bread at the table can never be absent and is always there to soak up the sauce.
By combining traditional flavours with contemporary techniques, I seek to honour the ingredients and culture that have shaped me as a chef, showing that Portugal guides me in every sense: personal, culinary and gastronomic.