Food

Chez Bernard turns 59 respecting the French custom and innovating his menu

Assuring itself for nearly sixty years on the high of the most effective within the metropolis, going by means of the financial instability of this nation that has left many companies behind, surviving nicely in a market that has exploded in latest a long time with the opening of latest initiatives and the development of gastronomy, going by means of totally different managements and altering cooks with out dropping clients … This alone can be motive sufficient to have fun Chez Bernard, a restaurant that follows the French delicacies booklet and has simply turned 59 years outdated. However the home, now managed by the couple Verônica and Ademar Lemos Passos, has not misplaced its consideration on the standard of its delicacies, on the care within the selection of fine substances, on the impeccable service of the crew led by skilled and pleasant maître d ‘Felix Lima, and the principle one, in a meals that borders on perfection, mixing the classics of French delicacies with the brand new creations of latest delicacies on the menu.

Saddle of lamb in cabernet sauce with cassava duchesse

No surprise, within the newest rating compiled by Exame journal, Chez Bernard was in forty ninth place among the many 100 greatest in Brazil. Subsequent week, the standard Gamboa restaurant launches a brand new menu signed by Belgian chef Laurent Rezette, who has returned to command of the kitchen since 2018 after two years of absence. The brand new dishes, which embrace appetizers, most important programs and desserts, navigate the modernity of latest gastronomy whereas sustaining the foundations of genuine and absolute French delicacies.

Millefeuille mussels with pear pearls

And it was these that Correio met there final Wednesday (3). As if the breathtaking view of the Baía de Todos-os-Santos wasn’t sufficient, the couvert (an merchandise that was a bit too boring, even within the good eating places within the metropolis that insist on ineffective innovations), is true: pâté de fois gras , butter and cod pie (though not of French origin, in Brazilian tables it’s virtually unanimous), accompanied by a basket of bread and toast minimize into millimeter slices and absurdly scrumptious and crunchy.

Lobster with Bourbon Emulsion, Foie Gras Salad and Basmati Rice

Among the many new creations, the Millefoglie de Moules (Thousand leaves of mussels with pear pearls) served as an appetizer and which is accompanied with a vol-au-vent on high that solely in France, or in good French eating places, may be eat one thing related. The dough, which is identical because the croissant (registered trademark of Rezette), is gentle and crunchy on the similar time, because the nation’s cooking handbook says. One other very particular novelty is the Langouste rôti, the beurre nantais à la vanille Bourbon, the salade folle aux des fois gras and the riz basmati Pilaw. Translation: Lobster with Bourbon vanilla emulsion (previously uncommon, however right this moment it’s already produced, and of fantastic high quality, in Bahia), salad with foie gras and basmati rice. The dish, served on stunning tableware made within the United Arab Emirates, helps to spotlight the great thing about the delicacy’s presentation, which is of unparalleled delicacy and taste.

Prawns in Thermidor sauce, flambéed with Pastis accompanied by mushroom puffs

It’s value noting that though most of the substances are initially French, lots of them are already produced in Brazil, comparable to fois gras which comes from a farm owned by a French native from Bordeaux who lives in Minas Gerais. “We’re all the time on the lookout for good suppliers who respect the origin and methodology of preparation of the unique French inputs,” says Rezette. These discoveries led the chef to incorporate within the menu dishes comparable to Selle d’agneau, salsa au cabernet et Duchesses de Manioc (saddle of lamb in cabernet sauce with cassava duchesse), after having realized in regards to the manufacturing of the animal on a farm in Senhor do Bonfim, in north central Bahia. “The standard and rigor with well being and administration requirements are spectacular,” he provides. To shut the meals spree, we tried the Vacherin glacé à la pistache avec a coulis de framboise (Frozen sigh with pistachio ice cream and raspberry syrup).

Frozen sigh with pistachio ice cream and raspberry sauce

The mixture of the final two substances is surprisingly scrumptious. The choices of the brand new menu, which maintains classics comparable to escargot (imported straight from Burgundy), confit de canand, coq o vin, steak au poivre, filet au Bernaise and plenty of others which have been on the menu because the founding of the home in 1963 by Frenchman Bernard Goethals, there are nonetheless different choices that needs to be thought-about. Just like the Brandade de cabillaud à l’ail doux Coussins asterix (cod schnapps with tomato emulsion and confit garlic accompanied by potato soufflé), the Crevettes Thermidor flambées au Pastis, feuilleté de pleurotes (Shrimps in Thermidor sauce, flambé with Pastis accompanied puff pastry with mushrooms) and Carré d’agneau en persillade (French carré, Vichy carrots, coral lentils and thyme incense). However these, we go away for a brand new go to that, for positive, will occur quickly.

(Photograph: Pico Garcez / Disclosure)
Chef Laurent Rezette has been operating Chez Bernard’s kitchen since 2018

Service:
Chez Bernard – @chezbernard
Rua Gamboa de Cima, 11, Aflitos.
Operation:
Monday: from 19:00 to 23:00 / From Tuesday to Thursday: from 12:00 to fifteen:00 and from 19:00 to 23:00 / Friday: from 12:00 to fifteen:00 and from 19:00 to midnight / Saturday: from 12:00 to 16:00 and from 19:00 to midnight / Solar: from 12:00 to 17:00.
Reservations: 71 3328 1566/71 99911 1130 (WhatsApp)
www.chezbernard.com.br

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