Theme: Famintos

Pegue uma toalha, arrume os pratos, escolha os copos e ponha a mesa. A forma com que nos relacionamos com a comida mudou e é hora de discutir essa relação.

Por muito tempo, a comida foi uma mera coadjuvante dos momentos de refeição. No entanto, esse papel se modificou nos últimos anos, e ela passou a ser protagonista: saiu da nossa mesa para assumir um papel ativo em nossa relação com o mundo todo. Mudando relações, influenciando opiniões e servindo como forma de manifestação.

Uma revolução pode começar pelo prato que comemos. E nós estamos famintos

Sede OAB Blumenau
Rua dos Advogados
Blumenau, Santa Catarina, 89037-505
Brazil

Carolina Oda

Sommelière

Food and drink are Carol's instruments for creating relationships, breaking with hierarchies and awakening in people the desire to put themselves more at the service of the other. The knowledge she accumulates throughout my history is in favor of service and taste. In the restaurant, with the staff of the salon, is where her dedication is, always working to valorize, train and integrate everything that exists on both sides of the counter.

Max Jaques

Chef

Before becoming a cook, Max studied Russian psychology and literature, lived in several cities, between extremes like Paraty and Ukraine. His desire is to develop a work focused on the rescue of the popular culinary knowledge, our birds, the practice of a culture based on plants and vegetables, and seeing the food far beyond the plate.

Pedro Abbondanza Abucham

Cooker

Pedro Abbondanza Abucham was born in New York on 2004 and came to Brazil with 5 months. He cooks since he was younger and recently did a crowdfunding to raise funds for the construction of an electric bicycle. To pay for that, he did several dinners.

Piero Franchini

Chef

Chef Piero Franchini began his life in the kitchen as a child, folding cappelletti with his Nonna. Since graduating in 2004, it has only been through Michelin-starred kitchens. In 2007, he packed his bags and went to search for new gastronomic references in Europe, first in Italy, then France. Before returning to Brazil in 2013, he spent two months traveling throughout India to deepen his knowledge. With business flowing, he decided to open in 2015, a place where he puts all his experience and presents dishes that escape the traditional and, in each step, enhances local ingredients and presents a sequence of dishes that tell a story.