Highlights

Tasting survey of Salicornia (Samphire) Riafresh

The taste tests of Salicornia (Samphire) from Riafresh carried out within the framework of the Integrated Masters in Medicine of the University of Algarve, by Manuela Castro, whose results were presented at the 2017 Master's Congress.

Taste tests and the survey indicate a high intention among tasters to use Riafresh Salicornia as an alternative to salt and as part of a balanced diet.

From the post-tasting survey of Salicórnia Riafresh the following results are highlighted:

- 98% of respondents would use Riafresh vegetables as part of a balanced diet;
- 82% of respondents would often use or always use Riafresh vegetables as a condiment as an alternative to sea salt;
- 93% of the respondents were quite or very satisfied with the salty taste that they felt with the Riafresh vegetables.

Study Presentation

Fantastic Chef Angél León (Aponiente, Cádiz), doubly starred in the project XtremeGourmet

Angél León (Aponiente, Cádiz, Spain)

Angél León is a vocational sailor, his passion for the sea and fishing, for the knowledge of the nature that is closest to him, the algae, the salts and the fish, make him project this intimate horizon in his kitchen.

Angél is a  mediterranean animal that can be defined as the discoverer of the simple; of well-defined flavors; of textures or densities that interweave with smoked old wood reclaimed at sea; of algae and fish combed by oil that harmonize previously with essences of salt water. Angél prepares his culinary creations as the old alchemists must do, bubble the pots in the kitchen, white and dazzling, while the dishes are outlined with a stiletto of pure palate, with a Mediterranean aesthetic raised between the stones.

His passion as creator and his youth are evident in all the presentations of his dishes, try to apply in the kitchen all the natural resources offered by the sea. The mastery of culinary technique and his ability to question everything that makes him a young rebel tremendously talented for research, constantly visits university laboratories where he experiences and learns behaviors and reactions of raw materials to which he tries to withdraw uses or angles not yet studied.

Ángel León is undoubtedly one of the Spanish chefs who investigated the most in the field of seafood and the application of new gastronomic techniques among which stand out: "Application to the Gastronomy of the Generous Wine Wine Flower", where he studied p. fish scales as natural thickener; He discovered the use of diatom algae to clarify broths and extract 95% of their fats; Developed the machine "CLARIMAX"; He developed "PLACTON MARINO" ("The origin of life") as a new ingredient for the human being; Developed "100% IBERIAN MARINE EMBUITS", Iberian products all made of fish .; He discovered the "MARCOS SUGARS" through algae containing polysaccharides among others.

Angél Leon has had a spectacular career path and professional recognition. In 2008 he received the "Technological Innovation" Prize in Madrid Fusión, in 2010 the "Cándido Mesonero Mayor de Castilla Award for Gastronomic and Tourist Innovation", followed in 2011 by the "AL-ANDALUS" Gastronomy Award (FECOAN), Best Chef de Kitchen and Prize of the International Academy of Gastronomy, category "Chef L'Avenir". In 2013 the Millesime Chef Award, the 2012 Best Chef Award, the Royal Spanish Academy of Gastronomy, and the 2013 Tourism Prize of the Provincial Tourist Board of the Diputación de Cádiz. In 2014 he is named one of the 5 Favorite Chefs in the world by International Food & Wine Magazine.

All these achievements are recognized in 2010 for the attribution of Michelin Star and in 2014, in its Restaurant Aponiente receives the Second Michelin Star.

Stars of the North, Chefs Ricardo Costa (Yeatman) and Vitor Matos (Antiqvvm) in the project XtremeGourmet

Ricardo Costa (Yeatman)

Enthusiast of Portuguese gastronomy, its cuisine shares the philosophy of the hotel: to make known the best of the country, local products, traditional recipes, with a contemporary approach and innovative techniques.

Graduated from the Escola de Hotelaria e Turismo of Coimbra, he has extensive experience in hotels and restaurants in Portugal, Madeira, Spain and England. He was Chef at the "El Girasol" Restaurant with Chef Joachim Koerper, and later he was Deputy Chef at Sheraton Porto Hotel & Spa with Executive Chef Jerónimo Ferreira, London for two years. In 2007, he assumed the position of Executive Chef at the Restaurante Largo do Paço at the Hotel Casa da Calçada in Amarante, having won a Michelin Star in 2009 and 2010.

As Executive Chef of The Yeatman, Ricardo Costa is responsible for the hotel's gastronomy and gastronomic restaurant, awarded a Michelin Star since 2011 and two Michelin Stars in 2017. Under his leadership, The Yeatman's restaurant has been recognized with several Distinctions: Boa Cama Boa Mesa, Fork of Gold - 2011, 2013, 2014, 2015 and 2016; and Good Bed Good Table Platinum Fork - 2012 and Condé Nast Johansens, Best Dining Experience Europe & Mediterranean - 2015.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vitor Matos (Antiqvvm, Porto)

With a professional career divided between Portugal and Switzerland, Chef Vitor Matos began in the arts of the highest gastronomic confection in the course of Cooking and Pastry (1992-1995) in Neuchâtel (Switzerland).
In 1995, after finishing the course, received the first proposal of work in "Restaurant des Jeunes Rives", but at the end of that year returned to Portugal. Started as a Chef in 1998 at Quinta do Paço in Vila Real, followed by spells at the Grande Hotel da Curia, Grande Hotel das Caldas da Felgueira, Vidago Palace Hotel Golf & Spa, Quinta do Tassel, Tiara Park Atlantic Hotel and Casa Da Calçada Relais & Châteaux.

Throughout his almost 20 years of his career, Vitor Matos was sworn in several contests and guest lecturer in several congresses and seminars. He has won a number of awards, including Chef of the Year 2003 (Edições do Gosto), Chef of the Year 2013 (WINE Magazine Awards), Best Cook of Portugal 2014 (Arco Atlântico Gastro Awards) And "Prix Chefs de l'Avenir" 2011 (Académie International de Gastronomie, Paris).In his last project, he had several distinctions as a leader of the Largo Largo Palácio, among which we highlight two Suns in the Repsol Guide, a Star in the Michelin Guide, Fork D'Ouro guide, Boa Cama Boa Mesa Express, 2014 Certificate of Excellence by TripAdvisor, and the title of Best Restaurant in Europe, by The European 50 Best.com Guide.

Chef Vitor Matos excels in the use of genuine and fresh products of the time and region, improving his taste buds. The chef's cuisine has influences from the Mediterranean and presents itself as a mix between tradition and new gastronomic trends.

Chef Henrique Sá Pessoa (Alma, Lisbon) and Chef João Rodrigues (Feitoria, Lisbon), two stars in the XtremeGourmet project team

Henrique Sá Pessoa (ALMA, Lisbon)

Henrique Sá Pessoa was born in 1976, in Oeiras. It was in an exchange project in the United States that she discovered a taste for cooking while attending a lecture on the Institute Cordon Bleu, a renowned school of gastronomy, hospitality and management, where she later studied. Between 1997 and 1999 he lived in London and worked at the Park Lane Hotel. He moved to Sydney, Australia, to work at the Sheraton on the Park Hotel during the 2000 Olympic Games where he remained until 2002. He returned to Portugal to join the Lapa Palace team from the Orient Express chain. Then, at the Xarope Restaurant in Cascais, he took on the role of Chef for the first time, a role he also held at the La Villa restaurant in Estoril and the Bairro Alto Hotel in Lisbon. In 2007 he was invited to be Chef of the Panorama restaurant on the 27th floor of the Sheraton Lisboa Hotel Spa.

In 2005 he received the distinction of "Chef Cook of the Year", the most prestigious cooking contest in Portugal and in 2007 he was awarded the Horexpo Cup, a year marked by the publication of his first book, Entre Pratos, with all the recipes from First series of his television show, shown on RTP2. He returned to the 2008 edition with Legumes without Excuses and won the Chef of the Year Award of the Academy of Portuguese Gastronomy.

On February 14, 2009 he made his biggest dream, opening his first restaurant, Alma, winner of the Wine of the Year Award of the Wine Magazine. In 2013, he opens the restaurant Cais da Pedra, also in Lisbon and in 2014, in partnership with TimeOut magazine, he opens Henrique Sá Pessoa in the Ribeira market, having as partner Rui Sanches of the Multifood group. Secret Ingredient, the television program broadcasting on RTP2, proved to be a real success, with four seasons and three books already published. In 2016, RTP1 will begin the Instruction Manual program with a 2nd series forecast in 2017.

At the end of 2015 and in the continuity of the partnership with the Multifood group, Alma reopened in the most noble location of Lisbon, Chiado. In just one year the Alma reaches the prestigious Michelin star and is recognized as one of the great references in the panorama of haute cuisine in Portugal.

  

  

 

 

João Rodrigues (FEITORIA, Lisbon)

João Rodrigues, Executive Chef of Feitoria since 2013 and one of the key elements of the restaurant's startup team, is one of the most relevant and talented cooks of his generation. In recent years, has been developing a very own and consistent kitchen, whose starting point is the product - the matter.

The work of João Rodrigues has been widely praised by specialized critics. In 2015, the International Academy of Gastronomy distinguishes it with the title Chef d'Avenir (Chef of the Future). A year later, he was elected Chef of the Year by the Boa Cama Boa Mesa Guide, by the Wine Magazine and by the Table Marked Award Jury. All this when you never dreamed of being a cook.

When he finished high school, he decided to take a sabbatical: he learned to play guitar, he formed a band, he surfed. At that time, I liked to cook for the brothers, as the father still likes to do it for the whole family. From his father he inherited a passion for the things of the land: tomatoes, cabbages, pumpkins, herbs, ducks, rabbits, chickens, game. She took a professional cooking course, attended the Superior Course of Food Production at the Hotel and Tourism School of Estoril, but chose to stay with Chef Fausto Airoldi at Bica do Sapato, where she remained for three years. From there, he headed to the Varanda restaurant at the Ritz Four Seasons Hotel for Chef Sébastien Grospellier's team (two Michelin stars). It was with Grospellier that he did an intensive training in classical French cooking. He returned to work with Chef Airoldi at Pragma, an innovative and stimulating project that changed his perception of the kitchen. Meanwhile, in 2007, he won Chef Cook of the Year competition. It was there that he met Chef José Cordeiro, who would invite him to open Feitoria as his sous-Chef in 2009. In 2011, the reward for rigorous and consistent work Over two years: a star of the Michelin Guide.

Since always passionate about the history of gastronomy and the Asian and oriental flavors, João Rodrigues feels at home in the Feitoria. The restaurant brings an inspiring concept to the city of Lisbon: a contemporary view of the Discoveries and a journey through the influence of Portuguese cuisine in the world.

Page 2 of 6

info@riafresh.com     Tel/Fax: (+351) 289 863 575     Centro Empresarial Gambelas. Pav. E-2., UAlg - Campus de Gambelas, 8005-139 Faro  

     FICHA DE PROJETO