Oteque
Ideas, Principles, Recipes, Stories and Connections [A Cookbook]
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Beschreibung
Enter the creative culinary world of Alberto Landgraf, chef and proprietor of one of Latin America’s most celebrated restaurants
Located in Botafogo, one of the trendiest neighborhoods in Rio de Janeiro, Michelin-starred Oteque ranks regularly in The World’s 50 Best Restaurants list, and is widely considered one the greatest restaurants in Latin America. In his debut chef monograph, Alberto Landgraf describes his creative approach to culinary artistry, revealing how his uniquely innovative and intellectual take on modern Brazilian cuisine has earned the restaurant a passionate global fanbase.
Structured around Landgraf’s guiding principles, Oteque brings together essays, recipes, and exquisite photography to tell the story of this extraordinary culinary destination. Each chapter begins with an essay by food writer Andrea Petrini, whose effervescent descriptions transport readers to the heart of this acclaimed restaurant. Reflecting Oteque’s dedication to sustainability, ethical farming practices, and local ingredients, every recipe in the book includes accurate carbon footprint data, calculated using the same technology Landgraf applies to his menu in an effort to minimize the restaurant’s environmental impact.
Throughout the book, breathtaking photographs of Brazil’s natural landscape and coastline are paired with images of Landgraf’s signature dishes, helping illustrate his naturalistic approach and connection to terroir.
Autor*in
Alberto Landgraf
Alberto Landgraf is one of the most influential chefs in Latin America, and his Michelin-starred restaurant, Oteque, in Rio de Janeiro, frequently ranks in the World’s 50 Best restaurants. Brazilian-born, half-German, half-Japanese Alberto switched from Physics to food in his early twenties. Training at London’s Westminster College in London, he learnt his trade under the tutelage of culinary luminaries including Tom Aikens and Gordon Ramsay, before returning to Brazil. He opened his first restaurant, Epice, in Sâo Paulo in 2011, and launched Oteque in 2018. At Oteque, he coalesces his contemporary, global fine-dining style with indigenous Brazilian ingredients to produce minimalist, world-class food.
Themen in »Oteque«
Brazilian cuisine Fine dining Sustainability Carbon footprint Local ingredients Signature dishes Culinary innovation Restaurant monograph Rio de Janeiro Modern gastronomy