Gastronomic proposal

  • Gastronomia1

We opened the guesthouse Farm of vines in 1999, inspired by a French model called hosting Chambres et Tables d'Hôtes, ie households receiving people in their own homes by offering landing and food. It is a very different style of traditional hospitality, typified by concepts of impersonal service, standard decoration, industrial kitchen, professional management and large amount of rooms. In contrast, and as that French model, also at our home units are few, we live here and receive guests personally as family members who came to visit us.

Erni and Gaspar Vianna: When it comes to food, our love of the French cuisine is great. Erni has always sought to make soups, sauces, creams, cooking point, in short, always followed with great pleasure the bases and kitchen techniques as practiced in that country. By the time we decided that in addition to a room of our house, also would offer meals, the natural decision was to offer a menu of options from classic French cuisine. So, foie gras, escargots, cassoulet, confit canard, petit gateau, crème brûlée became natural options on our menu. The central idea was to offer dishes that could kill the longing of those who know France and also provide an introduction for those who have a trip planned.

An ambitious plan, no doubt, but that proved victorious, as evidenced by the testimony of expert guides and food critics in magazines. Of course, it became necessary to make discrete adjustments. Acidic, alkaline, alkaline and candy flavors some European products were replaced with advantage by some fruits, vegetables and good tropical and typically Brazilian vegetables An example:. Our petit gâteau. The classic small French chocolate cake maintained the essential, texture, design and quality of the ingredients, particularly the semi-sweet chocolate, but received the unexpected visit of Amazonian flavors represented in cupuassu cream filling and nut Grainy To.

In addition, we completed our à française, with some very rural and Brazilian proposals, such as the trilogy of Finance sweets. Another example is the Banana Sweet Aunt Ignacia, a family recipe, simple and centennial, in which bananas are cooked slowly in copper pot, in our wood stove. It is served hot with handmade ice cream yogurt or industrial ice cream.

Our menu

We have no "permanent menu" of those who never change the dishes offered. Nor sported a 'fickle menu "which is changed every week. Spurred on by climate change, every season - spring, summer, autumn, winter - we replaced the fewer orders for new gastronomic dishes.

In winter, for example, enter the menu the velouté of fresh asparagus, the boeuf à la bourguignonne and our strawberry soup and red fruits with red wine. Already in summer, the highlight is our Salade Paul Gauguin and the different fruit sorbets.

Our menu offers four options for lunch or dinner:

a) A La Carte - ideal for a small and quick meal. Choose (s) course (s) desired (s) by paying the (s) Price (s) stamped (s).

b) Station Menu - an economic proposal (reduced price) and simplified (three stages: starter, main course and dessert), in tune with the changing climate and products offered by the markets.

c) Menu Tasting French Classics - our indication for those who want to remember or know the most traditional French cuisine (a versatile proposal because it allows the client to compose your menu, choosing among two options, the entrance, the Princiuoal Prato and the dessert, ending with leafy green or traditional coffee tea).

d) Menu Confiance Vines - our outstanding refinement and charm for the

Chef Erni Vianna in Alternative Health program

In the video below you will learn how to make the Ratatouille with Patricia Travassos and Chef Erni Vianna.