Bacalao al Pil-pil, a traditional recipe from Spain. Use fresh cod and olive oil to make this incredible dish.

Fish, soft gorgonzola sauce, red pepper and mango caviar. My first experience with molecular gastronomy.

Spaghetti al frutti di mare.

Coconut rice appetizers with sweet chilli sauce.

Foie gras terrine with figs and Port wine reduction for Christmas eve.

Coalho Cheese Tasting Menu part2:
Salad – Lemon watercress and flamed purple onion.

Colorful cupcakes for a photo session with McFly Band in Brazil.

Oxtail Ragu with watercress and Gnocchi made of Arracacha. A perfect mix of Italian and Brazilian flavours.

Tasteful and beautiful Brazilian Acarajé

Tapas: huevos fritos con patatas. (Quail eggs and chips.)

Taste our shrimp and trout crépes with gorgonzola sauce.

Guess what? Cherry tomato stuffed with oysters tartar. A delicious appetizer from Eñe restaurant (São Paulo).

Rack of lamb in rôti sauce, white carrot purée and caramelized garlic. Just open a good red wine bottle and have a perfect dinner.

Trivial Yakissoba.

Traditional paella from Barcelona.