The first time I tasted Helena Rizzo’s food was at Paladar Cozinha do Brasil. She was demonstrating her super sophisticated version of feijoada and I was so intrigued by the droplets of concentrated feijoada she had created by boiling the beans with the meat then sieving them to have a very smooth, very soft purée which she dropped in tiny spoonfuls into a solution to produce ‘jellified’ droplets — a process called spherification I think — that I had to have a taste. So, Danilo who was translating for me and I decided to sneak a taste where they were photographing the chefs’ dishes. The feijoada droplets were sensational, bursting into the mouth to release the most exquisite silky purée that had an unmistakable taste of traditional feijoada. Absolutely fabulous. And as luck would have it, lovely Ilan Kow and Luiz Americo Camargo who were our hosts at Paladar invited me to dinner at Mani to taste more of Helena’s cooking.
Our charming and good looking maître d’ swirling the wine in the glass to get rid of any lingering smell from the wash.
The buffet at Bodega Catena Zapata was huge but there was only one dish I was really interested in and that was the pork shank stew served with creamed corn. It was so good that I asked lovely Karina which chef was responsible for it — we were at the Park Hyatt Masters of Food & Wine in Mendoza to which Karina had invited me — and she immediately introduced me to Janaina Rueda, a delightful young Brazilian chef who has a bar/restaurant in Sao Paulo where I went recently with the inimitable Luiz Horta. Janaina’s food is simple hearty Brazilian home cooking but presented elegantly and our delicious degustation menu started with scrumptious pastels and a very pretty 3 lemon caipirinha, both great Brazilian classics.