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Tupi quê?
Gil SantosNov 3, 20260 comments
Tupi-what?
With the cold weather, Jerusalem artichoke is back, and the question is always the same: what do I do with this? This tuber, a cousin of the sunflower, is sweet...
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Fomos ao Noma, voltámos com ideias
Gil SantosOct 27, 20260 comments
We went to Noma, we came back with ideas
Noma has always been an inspiration to us. Last Saturday we went to visit it in search of new ingredients, to see how things are done over there and we...
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Aos chefs, que nunca deixam de surpreender
Gil SantosOct 20, 20260 comments
To the chefs, who never stop surprising us
On International Chefs Day, we celebrate the artists and artisans we are lucky enough to work with every day. We admire your creativity, high standards, and ability to transform ingredients...
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Adeus verão, olá outono!
Gil SantosOct 14, 20260 comments
Goodbye summer, hello autumn!
Have you noticed? The mornings are crisper and the plants have shifted their rhythm too. Summer products are gone, but autumn brings new arrivals: sea grapes ("green caviar"), micro stevia,...
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Caro ≠ muito dinheiro
Gil SantosOct 6, 20260 comments
Expensive ≠ a lot of money
Expensive means paying a lot for little; our product costs a lot of money because it has value. We don't give discounts, because when the price drops, someone always loses....
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Sem mãos, não há prato
Gil SantosSep 29, 20263 comments
No hands, no plate
Before it reaches the plate, there are hands. We talk about who works in the fields in Portugal, what that work is worth and why people are missing. The numbers,...
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