Erni and Gaspar Vianna: As far as food is concerned, our love of French cuisine is great. Erni always tried to make the broths, the sauces, the creams, the point of cooking, in fact, always followed with immense pleasure the bases and the techniques of the kitchen as practiced in that country. By the time we decided that in addition to a room in our house we would also offer meals, the natural decision was to offer a menu with options of classic French cuisine. Soon, foie gras, escargots, cassoulet, canard confit, petit gateau, crème brûlée have become natural options on our menu. The central idea was to offer dishes that could kill the homesickness of those who already know France and also provide an initiation for those who have a trip in the plans.
An ambitious plan, no doubt, but that proved to be victorious, as testified by the statements of critics specialized in guides and magazines of gastronomy. Obviously, it became necessary to make discreet adaptations. The acidic, earthy, alkaline and sweet flavors of some European products were favorably replaced by some very tropical and typically Brazilian fruits and vegetables. An example : our petit gâteau. The classic little French chocolate cake kept the essentials in the texture, elaboration and quality of the ingredients, particularly the semi-bitter chocolate, but it received an unusual visit of Amazonian flavors, represented in the cupuaçu cream filling and the chestnut For.
In addition, we have completed our menu with française, with some very rural and Brazilian proposals, such as the Trilogy of Candy from the Farm. Another example is Aunt Ignacia's Banana Jam, a simple, centennial family recipe in which the banana is slowly cooked in a copper pot on our wood stove. It is served hot, with homemade yogurt ice cream or with industrial cream ice cream.