Strange, exotic and downright weird flavours emerging from Rio.
Would you care for a little more foam with your platypus eggs? Molecular gastronomy, it’s true, has a lot to answer for. Leading restaurants have transformed themselves into creative spaces where chefs don’t simply aim to satisfy patrons’ appetites, but to challenge their intellectual curiosity as well.
That said, many consumers are now looking for simple, elemental foods and experiences that bring them closer to nature. An example is Rio de Janeiro’s Michelin-starred eatery Oro. ‘Simplicity’ for the chefs at Oro seems to involve passing all its dishes through a charcoal-heated oven – from black sausage and anchovies, to pasta and even ice cream.
So maybe there’s hope for those of us who habitually burn the toast.