As spring comes to an end, so do peas. A sad thing for us, no doubt. Saying goodbye to our favourite ingredient was hard, but necessary. However, I’m confident we honoured this noble vegetable in the best way we could. First with artichokes, then in a pasta dish, and finally taking centre stage as a […]
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I’m afraid I have some sad news to drop: there’s no more sorrel at Flor. At least not for now. With the arrival of spring and temperatures rising, our supplier of sorrel found himself forced to stop foraging for it. Its time has come. This small leaf, presented as a pre-dessert since our opening in […]
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The blues is deeply inspirational: it's all about technique, flow, and feeling. We love the mood it sets, helping us pace through long hours of kitchen prep or simply setting the right vibe for the dining room.
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Fried polenta is something that has been a constant part of my life for as long as I can remember. I could even say I was born and raised in the capital of fried polenta: São Bernardo do Campo, in the heart of a huge industrial hub on the outskirts of São Paulo, almost like […]
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