>> leonardo paixao: just boil it like for 15 seconds with water and a little butter. it's meaty, it's got a meat-like chew on it, resist a bit and then it breaks down like meat. [ man speaking portuguese ] >> leonardo paixao: i went to france to study culinary arts, and i graduated in medicine and i just loved so much to cook. and then i came back and i thought, yeah, i'm gonna, like, cook french food here. i started glouton to be a french restaurant, but it's impossible to have good french products here in brazil. so i started to use the products from the region. the flavor of mineria cuisine is so intense, and then we are raised eating that. >> anthony: right. >> leonardo paixao: that's such a new gastronomy. i started to cook pork neck,