New Le Cordon Bleu Book Explores Brazilian Cuisine with a Contemporary Perspective
Researched and curated by the institute's chefs in Brazil, the publication encompasses the diversity of the national table, from tradition to fusion, ...
The local gastronomy is enriched by the variety of unique ingredients. The Feijoada, basically made with black beans and pork, is one of the favorite plates of clients in restaurants. Generally, it is served with a caipirinha, a drink that mixes Cachaça with lemon.
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