{"id":9273,"date":"2022-07-08T19:20:51","date_gmt":"2022-07-08T22:20:51","guid":{"rendered":"https:\/\/www.pqn.com.br\/portal\/?p=9273"},"modified":"2022-07-08T19:21:23","modified_gmt":"2022-07-08T22:21:23","slug":"grand-hyatt-sao-paulo-recebera-a-7a-edicao-do-grand-taste-chefs-table","status":"publish","type":"post","link":"https:\/\/www.pqn.com.br\/portal\/grand-hyatt-sao-paulo-recebera-a-7a-edicao-do-grand-taste-chefs-table\/","title":{"rendered":"Grand Hyatt S\u00e3o Paulo receber\u00e1 a 7\u00aa edi\u00e7\u00e3o do Grand Taste \u2013 Chef\u2019s Table"},"content":{"rendered":"
\"\"

Divulga\u00e7\u00e3o<\/p><\/div>\n

A 7\u00aa edi\u00e7\u00e3o do Grand Taste \u2013 Chef\u2019s Table j\u00e1 est\u00e1 confirmada, dia 21 de julho. No evento, realizado no Grand Hyatt S\u00e3o Paulo, ser\u00e1 servido um jantar especial\u00edssimo em seis tempos com menu baseado na comida regional do cerrado do Centro-Oeste do pa\u00eds. O card\u00e1pio ser\u00e1 assinado pelo renomado chef goiano Ian Baiocchi, destaque nacional da gastronomia, que tem como base de suas cria\u00e7\u00f5es a regionalidade do cerrado. Os convidados poder\u00e3o apreciar um mix de sabores e sensa\u00e7\u00f5es, com a oferta dessa experi\u00eancia gastron\u00f4mica sensorial.<\/p>\n

O menu tem como 1\u00ba tempo a oferta de aperitivos como nori, ma\u00e7\u00e3 verde e queijo da Serra do B\u00e1lsamo. Tamb\u00e9m ser\u00e1 servido past\u00e9is de l\u00edngua de porco, ai\u00f6li de wasabi, salsa de abacate, jalape\u00f1o, tomate-cereja seco. Para finalizar a parte de aperitivos, o chef apresenta bombons de queijos brasileiros e marmelada de Santa Luzia.<\/p>\n

O 2\u00ba tempo apresentar\u00e1 como entrada: Robalo com miss\u00f4 de pistache; Brioche de c\u00farcuma, emuls\u00e3o de gema e manteiga, ciboulette, al\u00e9m de tartar de contrafil\u00e9, crocante de arroz com p\u00e1prica, couve seca e castanha de baru.<\/p>\n

Os pratos principais do 3\u00ba e 4\u00ba tempo t\u00eam sabores para todos os gostos: galinha caipira e ovas com pur\u00ea de batata, gel de figo fresco e fermentado; Barriga de leit\u00e3o com tzatziki de lingui\u00e7a, alho assado com baunilha do cerrado e p\u00f3 de cris\u00e2ntemo.<\/p>\n

J\u00e1 para a sobremesa \u2013 5\u00ba e 6\u00ba tempo – o chef destaca clit\u00f3ria cinnamon roll e Mignardises; Bombom de chocolate goiano, pimenta-de-Sichuan e furikake de shiss\u00f4; Flan de milho verde com maracuj\u00e1zinho do cerrado e chocolate-mousse de acerola com manteiga de garrafa e tomilho.<\/p>\n","protected":false},"excerpt":{"rendered":"

[…]<\/p>\n","protected":false},"author":4,"featured_media":9274,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[96],"tags":[10892,48,10893,10894],"yoast_head":"\nGrand Hyatt S\u00e3o Paulo receber\u00e1 a 7\u00aa edi\u00e7\u00e3o do Grand Taste \u2013 Chef\u2019s Table<\/title>\n<meta name=\"description\" content=\"PQN - O portal da Comunica\u00e7\u00e3o!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pqn.com.br\/portal\/grand-hyatt-sao-paulo-recebera-a-7a-edicao-do-grand-taste-chefs-table\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grand Hyatt S\u00e3o Paulo receber\u00e1 a 7\u00aa edi\u00e7\u00e3o do Grand Taste \u2013 Chef\u2019s Table\" \/>\n<meta property=\"og:description\" content=\"PQN - 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