Saborear a Madeira e desafiar chefs a mostrar o que a ilha tem de bom

A experimentar

Atum com maracujá e pargo com banana foram alguns pratos idealizados pelo chef Tiago Bonito. “A ideia é que possam levar um bocadinho da Madeira”, diz Júlio Pereira.

Criar menus com produtos típicos da Madeira, com um chef convidado a dar-lhes um toque especial. O tiro de partida da primeira iniciativa do projeto “12 chefs 12 meses” realizou-se sábado, no restaurante Kampo, do chef Júlio Pereira, no Funchal, e foi um sucesso, com casa cheia e muitos elogios ao menu elaborado pelo chef Tiago Bonito, que até há pouco tempo comandava a cozinha do restaurante Largo do Paço, na Casa da Calçada Relais & Chateaux, em Amarante, premiada com uma estrela Michelin.

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