{"id":39707,"date":"2019-04-10T11:17:28","date_gmt":"2019-04-10T11:17:28","guid":{"rendered":"https:\/\/acidadenapontadosdedos.com\/?p=39707"},"modified":"2021-08-26T18:17:15","modified_gmt":"2021-08-26T18:17:15","slug":"arkhe","status":"publish","type":"post","link":"https:\/\/www.sanchatrindade.com\/published\/arkhe\/","title":{"rendered":"Arkhe"},"content":{"rendered":"

Comecemos pela palavra. ‘Arkhe’ em grego antigo significa origem, in\u00edcio.<\/p>\n

Let’s start with the word. ‘Arkhe’ in ancient Greek means origin, beginning.<\/em><\/p>\n

\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade12\"<\/p>\n

Quando a Claudia Villax do lind\u00edssimo projecto A Sociedade<\/a> me sugeriu que visitasse o novo restaurante do paulista Jo\u00e3o Ricardo Alvez, nem pestanejei. A Cl\u00e1udia escolhe sempre a dedos os seus projectos e convidados para os seus jantares pop up<\/em>\u00a0e se num primeiro\u00a0jantar deste chef do Mundo tiveram 24 reservas. Seguiram-se doze\u00a0jantares o que provou que\u00a0de facto h\u00e1 qualquer coisa de toque de Midas neste chef, que apesar de ser do outro lado do Atl\u00e2ntico, tem as suas raizes tamb\u00e9m em Tr\u00e1s-os Montes.<\/p>\n

Porque voltar \u00e0 terra \u00e9 importante, o Arkhe tem uma miss\u00e3o de nos fazer regressar ao in\u00edcio, \u00e0 ess\u00eancia\u00a0da terra. E como projecto vegetariano – n\u00e3o vegan, j\u00e1 que usa manteigas, ovos e queijo – aviso j\u00e1 que foi a melhor experi\u00eancia que alguma vez tive. Na verdade\u00a0h\u00e1\u00a0amostra em Portugal de vegetarianos que tenham uma linha mais cuidada, e como o chef diz “mais refinado”. E \u00e9 isso mesmo que \u00e9 o Arkhe, um restaurante vegetariano muito ligado \u00e0 pureza dos ingredientes, mas com uma magia muito sofisticada.<\/p>\n

When Claudia Villax from the beautiful project A Sociedade<\/a> suggested I visit the new restaurant of S\u00e3o Paulo’s Jo\u00e3o Ricardo Alvez, I didn\u2019t blink. Claudia always takes great care when she chooses her projects and guests for her pop up dinners and if this World chef\u2019s first dinner had 24 reservations, following 12 rims thats because in fact he has something of a Midas touch, and despite him being from the other side of the Atlantic he also has roots in Tr\u00e1s-os Montes.<\/span><\/em><\/p>\n

Because returning to earth is important, Arkhe has a mission to return to the beginning, the essence of the earth. And as a vegetarian project – not vegan, since it uses butters, eggs and cheese – I notice it was the best experience I’ve ever had. In fact there is a sample in Portugal of vegetarians who have a more careful line, as the chef says “more refined”. And that’s what Arkhe is, a vegetarian restaurant very connected to the purity of ingredients, but with a very sophisticated magic.<\/span><\/em><\/p>\n

\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade16\"\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade24\"<\/p>\n

Mal conheci o chef Jo\u00e3o quando cheguei ao restaurante, pois a orquestra ia acesa numa cozinha que atendia os primeiros dias de abertura. O restaurante acontece no antigo Pachamama ali no Boqueir\u00e3o do Duro. Paredes edificadas em pedra, apenas algumas plantas bem cuidadas pela mulher do chef, para deixarem a cru um espa\u00e7o onde temos de nos esvaziar. E \u00e9 esta boa energia zen contagiante que o chef nos passa quando nos visita \u00e0 mesa.<\/p>\n

I hardly came across Chef Jo\u00e3o when I arrived at the restaurant because the orchestra was playing in a kitchen that served the opening days. The restaurant is in the old Pachamama right in Boqueir\u00e3o do Duro. Walls built in stone, only a few plants well cared for by the chef’s wife, to leave raw a space where we have to empty ourselves. And it is this good contagious zen energy that the chef gives us when he visits us at the table.<\/em><\/p>\n

\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade5\"\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade13\"<\/p>\n

Muito simp\u00e1tico, despretensioso, com alma de mi\u00fado, mas assertivo em tudo o que diz, o chef\u00a0j\u00e1 correu meio mundo por amor \u00e0 cozinha. Com muitas ofertas para trabalhar em projectos portugueses, nenhum lhe envia as medidas do que queria fazer realmente, e depois de visitar mais de trinta espa\u00e7os para realizar o seu sonho, foi nesta morada de Santos que fez acontecer um dos restaurantes revela\u00e7\u00e3o do primeiro trimestre do ano.<\/p>\n

Jo\u00e3o com apenas 35 anos, tem um curr\u00edculo de viajante. Na sua escola a base \u00e9 de cozinha francesa, onde teve uma forte experiencia ligada \u00e0 terra e ao campo. Mais tarde Brighton em Inglaterra tem a sua primeira experi\u00eancia num restaurante vegetariano. Seguiu-se It\u00e1lia, onde estagiou no Joia, em Mil\u00e3o, restaurante com uma estrela Michelin. Segue-se India e depois \u00c1sia, onde apurou a sua boa vibra\u00e7\u00e3o, ao orquestrar uma cozinha vegetariana e vegan no Hotel Five Elements em Bali.<\/p>\n

Como j\u00e1 l\u00e1 passei um m\u00eas, entendo que tendo vivido l\u00e1 bastante tempo, o Jo\u00e3o possa trazer na pele da alma, a beleza da cultura Hind\u00fa e s\u00f3 conhecendo e conversando com o chef para entender o que estou a falar.<\/p>\n

Very friendly, unpretentious, kid-like, but assertive in everything he says, the chef has already raced half the world out of his love for the kitchen. With many offers to work on Portuguese projects, none of them filled the measure of what he really wanted to do, and after visiting more than 30 spaces to fulfill his dream, it was at this address in Santos that he made happen one of the revelation restaurants of the first quarter of the year.<\/span><\/em><\/p>\n

John, just 35, has a traveler’s resume. In his schooling the base is French cuisine, where he had a meaningful experience linked to the land and to the countryside. Later Brighton in England where he had his first experience in a vegetarian restaurant. Italy followed, where he held an apprenticeship at Joia, in Milan, a restaurant with a Michelin star. India followed and then Asia, where he found his good vibe by orchestrating a vegetarian and vegan cuisine at the Five Elements Hotel in Bali.<\/span><\/em><\/p>\n

As I have been there for a month, I get it that having lived there for a long time, Jo\u00e3o can bring the beauty of the Hindu culture to the skin of his soul, and only by meeting and talking to him can you understand what I am talking about.<\/span><\/em><\/p>\n

\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade22\"\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade14\"<\/p>\n

Como fui nos primeiros dias, a equipa ainda se estava a adaptar, mas isso n\u00e3o interessa nada, pois tudo \u00e9 compensado em cada momento do servi\u00e7o. Pratos todos lindos, e surpreendentemente saborosos, de uma originalidade e texturas incr\u00edveis. E v\u00e1, podemos todos admitir ter uma experi\u00eancia sofisticada num restaurante vegetariano, n\u00e3o \u00e9 nada que estejamos \u00e0 espera. O Arkhe\u00a0uma viagem \u00e0s emo\u00e7\u00f5es e tudo isto acompanhado de compassos suaves, que vem da delicadeza com que o chef Jo\u00e3o orquestra tudo.<\/p>\n

Mas vamos aos\u00a0sabores. Os panos abrem-se com uma\u00a0panissa<\/em> (uma esp\u00e9cie de polenta com gr\u00e3o de bico) servida com maionese de miso e gengibre, pickles <\/em>de rabanete e r\u00e1bano forte. Adorei, e se quando adoramos alguma experi\u00eancia achamos que a pr\u00f3xima n\u00e3o a poder\u00e1 superar desengane-se. Um\u00a0blini<\/em> de trigo sarraceno com pesto de avel\u00e3, creme de raiz de aipo, ma\u00e7\u00e3 verde e sementes de mostarda, e estas s\u00e3o apenas duas das entradas.<\/p>\n

As I went in the early days, the team was still adapting, but that doesn\u2019t matter, because everything is compensated on each arrival. The dishes are all beautiful, and surprisingly tasty, with incredible originality and textures. And come on, we can all be open to having a sophisticated experience in a vegetarian restaurant, it’s nothing we’re expecting. The Arkhe is a trip to the emotions and everything is accompanied by soft bars, which comes from the delicacy with which John orchestrates everything.<\/em><\/p>\n

But let’s get to the flavours. The curtains open with a panissa (a kind of polenta with chickpeas) served with miso and ginger mayonnaise, radish pickles and horseradish. I loved it, and if when we love an experience we feel the next one won\u2019t be able to overcome it, well think again. A buckwheat blini with hazelnut pesto, celery root cream, green apple and mustard seeds, and these are just two of the starters.<\/span><\/em><\/p>\n

\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade19\"\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade6\"\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade7\"\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade10\"\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade9\"<\/p>\n

Nos pratos, imagine\u00a0Texturas de pastinaca, shitake, ovo 62\u00b0C, demi glace de cebola queimada, miso, agri\u00e3o.\u00a0Gratin de batata, chanterelles, creme de couve-flor assada, molho bordelaise.\u00a0Gnocchi de ab\u00f3bora assada, queijo de ovelha da Serra da Estrela, pesto de nozes e ervas, kale crocante. Eu delirei com as minhas provas mas elevo os gnocchi<\/em> de ab\u00f3bora assada, com queijo Serra da Estrela, um prato com o selo da mem\u00f3ria que o chef Jo\u00e3o tem do Pai, sempre que trazia o nosso famoso queijo de Portugal.<\/p>\n

Nas sobremesas, levitamos com um Cr\u00e8me br\u00fbl\u00e9e<\/em> de castanha com di\u00f3spiro, crumble<\/em> de gengibre e redu\u00e7\u00e3o de caf\u00e9 e uma mousse de chocolate e p\u00eara, com pralin\u00e9<\/em> de am\u00eandoas, redu\u00e7\u00e3o de laranja e tomilho.\u00a0Na\u00a0carta\u00a0de Primavera h\u00e1 ainda uma delirante Tarte de lim\u00e3o, sorbet de framboesa e l\u00facia-lima. A imagem diz tudo, mas o sabor espere pelo sabor destas tr\u00eas maravilhas.<\/p>\n

In the main courses, imagine puddings, shitake, egg at 62 \u00b0 C, demi glace of burned onion, miso, watercress. Potato gratin, chanterelles, roasted cauliflower cream, broccoli sauce. Gnocchi of roasted pumpkin, sheep’s cheese from Serra da Estrela, pesto of nuts and herbs, crunchy kale. I was delirious with my tastings but highlight the gnocchi of roasted pumpkin, with Serra da Estrela cheese, a dish with the seal of memory chef Jo\u00e3o has of his Father, whenever he brought our famous cheese from Portugal.<\/em><\/p>\n

In the desserts, we levitate with a cr\u00e8me br\u00fbl\u00e9e of chestnut with cloves, crumble of ginger and reduction of coffee and a mousse of chocolate and pear, with praline of almonds, reduction of orange and thyme. In the Spring menu there is still a raving lemon tart, raspberry sorbet and l\u00facia-lima. The image says it all, but the taste, just wait for the amazing taste of these three wonders.<\/em><\/p>\n

\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade3\"\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade4\"\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade21\"<\/p>\n

Para acompanhar a leveza desta grande sinfonia que \u00e9 o Arkhe, os\u00a0vinhos da carta s\u00e3o todos\u00a0naturais e biodin\u00e2micos. E porque tudo \u00e9 pensado com o mais profundo deste chefe que \u00e9 o elogio \u00e0 consci\u00eancia e ao melhor da nossa ess\u00eancia enquanto humanidade, o Arkhe \u00e9 um restaurante vegetariano obrigat\u00f3rio para experimentar em Lisboa.<\/p>\n

To accompany the lightness of this great symphony that is the Arkhe, the wines of the letter are all natural and biodynamic. And because everything is thought of with the deepest of this chef who is the compliment to the conscience and to the best of our essence as humanity, Arkhe is a obligatory vegetarian restaurant to experience in Lisbon.<\/span><\/em><\/p>\n

\n

\"arhke-a-cidade-na-ponta-dos-dedos-de-sancha-trindade25\"<\/p>\n

O que\u00a0adorei<\/strong>
\nA boa energia, humildade e simpatia do chef\u00a0 Jo\u00e3o Ricardo Alvez
\nO que melhorava<\/strong>
\nNada a declarar.<\/p>\n

What I loved<\/strong><\/em>
\nThe good energy, humility and friendliness of chef Jo\u00e3o Ricardo Alvez<\/em>
\nWhat could improve<\/strong><\/em>
\nNothing to add. :-)\u00a0<\/em><\/p>\n<\/div>\n

Para me seguir no instagram procure Sancha.Co<\/a><\/em>
\nTo follow me on instagram\u00a0find Sancha.Co<\/a><\/em><\/p>\n

\u00a9 photos\u00a0Arkhet<\/a> e Sancha.Co<\/a><\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

Comecemos pela palavra. ‘Arkhe’ em grego antigo significa origem, in\u00edcio. Let’s start with the word. ‘Arkhe’ in ancient Greek means origin, beginning. Quando a Claudia Villax do lind\u00edssimo projecto A Sociedade me sugeriu que visitasse o novo restaurante do paulista Jo\u00e3o Ricardo Alvez, nem pestanejei. A Cl\u00e1udia escolhe sempre a dedos os seus projectos e […]<\/p>\n","protected":false},"author":101477,"featured_media":39795,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[18,81],"tags":[],"yoast_head":"\nArkhe | Sancha Trindade l TV - Published Articles<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Arkhe | Sancha Trindade l TV - Published Articles\" \/>\n<meta property=\"og:description\" content=\"Comecemos pela palavra. ‘Arkhe’ em grego antigo significa origem, in\u00edcio. Let’s start with the word. ‘Arkhe’ in ancient Greek means origin, beginning. 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Arket<\/strong>
\nBoqueir\u00e3o do Duro, 49 Lisboa
\n+351 211 395 258
\nwebsite<\/a>\u00a0. facebook<\/a>\u00a0. instagram<\/a><\/p>\n