Glouton News Today : Breaking News, Live Updates & Top Stories | Vimarsana
Stay updated with breaking news from Glouton. Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
Top News In Glouton Today - Breaking & Trending Today
anthony: oh yeah, oh yeah. leonardo paixao: if you go to her place, you got a lot of those. anthony: chef leo paixao is also asking that question. born and raised here, he grew up cooking traditional mineira cuisine and went on to study in france under the likes of joel robuchon. now he s back with his own place glouton. leonardo paixao: so we are up at the central market at bello horizonte. mineas gerais is a central state and we share with every other state around. it s very democratic up here. uh, the people come here they can have a haircut, they can buy like living chicken or good cheese from france. anthony: if mineas is the heart of brazilian cooking, then the mercado central is the heart of mineas. it s the place where everybody shops, including chefs like leo, who are focused on giving mineiras products the attention they deserve. this is a country where there is a lot of fruit that i ve never seen outside of brazil. leonardo paixao: yeah. anthony: a lot of i ....
Yard because it grew all around. anthony: how do you cook it? 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 the work. 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. ....
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, ....
I ve been told time and again, this is where the best chefs come from. the question is, why don t you hear that outside of brazil? why hasn t the cuisine of minas caught on worldwide? leonardo paixao: the pots here are made up of chalkstone. uh my my grandmother still cooks in them. anthony: oh yeah, oh yeah. leonardo paixao: if you go to heplace, you got a lot of those. anthony: chef leo paixao is also asking that question. born and raised here, he grew up cooking traditional mineira cuisine and went on to study in france under the likes of joel robuchon. now he s back with his own place glouton. leonardo paixao: so we are up at the central market at bello horizonte. mineas gerais is a central state and we share with every other state around. it s very democratic up here. uh, the people come here they can have a haircut, they can buy like living chicken or good cheese from france. anthony: if mineas is the heart of brazilian cooking, then the mercado central is the h ....
Cooks in them. anthony: oh yeah, oh yeah. leonardo paixao: if you go to her place, you got a lot of those. anthony: chef leo paixao is also asking that question. born and raised here, he grew up cooking traditional mineira cuisine and went on to study in france under the likes of joel robuchon. now he s back with his own place glouton. leonardo paixao: so we are up at the central market at bello horizonte. mineas gerais is a central state and we share with every other state around. it s very democratic up here. uh, the people come here they can have a haircut, they can buy like living chicken or good cheese from france. anthony: if mineas is the heart of brazilian cooking, then the mercado central is the heart of mineas. it s the place where everybody shops, including chefs like leo, who are focused on giving mineiras products the attention they deserve. this is a country where there is a lot of fruit that i ve never seen outside of brazil. leonardo paixao: yeah. anth ....