VEJA.com: Ed Motta | Manual prático da boa vida | Vinhos …

Na verdade não só no Brasil… Desde o primeiro dia que entrei no restaurante, me encantei com a reverência que a chef tem aos produtos, a idéia não é desconstruir e sim colocar num altar de ouro do paladar as características naturais de cada ingrediente. … Ponto de cozimento do peixe realmente correto no Brasil eu conheço três: Roberta Sudbrack, Erick Jacquin e Christophe Lidy. E no caso da Roberta, ela usa o melhor peixe do dia: pode ser robalo, pescada, etc. …

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