This week, we had the pleasure of welcoming Chef
@alexatala and the team from São Paulo’s acclaimed
@d.o.m.restaurante for the final dinner in our Twenty Years of The Modern Guest Chef Series.
Celebrated for his dedication to indigenous Brazilian and Amazonian ingredients, Chef Alex showcased Brazil’s remarkable biodiversity and culinary creativity in collaboration with
@chefthomasallan . The evening’s menu featured Caviar with Green Coconut, Diver Scallop with Cara Cara Orange and Bonito Cream, local Black Seabass with Seaweed and Spirulina, Wagyu Beef with Black Trumpet and Chanterelles, and a Basil and Pear Sorbet.
A special thank you to our sponsors,
@plantinkaviari_us and
@champagne_billecart_salmon .
