Portuguese Fine Dining Technique
Seven finishing techniques from a two-star Portuguese fine dining kitchen: rosemary ashes, a pressed pigeon terrine, granita, blown sugar eggshells.
José Avillez
Chef & Owner, Belcanto · Lisbon
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
7 Lessons, 30 min total
About this course
Seven techniques from a Portuguese fine dining kitchen, taught as components rather than as finished plates. Rosemary ashes, burnt and sieved. A pigeon terrine, pressed and set. A lupin bean granita, a mandarin worked whole, Nutella cherries, hazelnut stones, and sugar eggshells blown thin enough to break under a spoon.
The reasoning is cultural before it is technical. Each of the seven takes a traditional Portuguese product or dish and gives it a modern reading that is still recognisably Portuguese. That is the argument José Avillez makes for Portugal as a serious gastronomic destination, and it is why the components read as authentic rather than decorative.
You finish able to add one component to a plate you already send and change what that plate does, working from an ash, a granita or a sugar shell rather than from a new recipe. The same component thinking runs through Antonia Klugmann's wild herb class, where six garnishes carry six plates.
"Portuguese cuisine has techniques the rest of the world hasn't caught up to yet."
José Avillez · Chef de Cuisine @ Belcanto
Lessons
7
Video
30 min HD
Level
Audio
English (VO)
Subtitles
English, German, Italian, Spanish, French
At the end of this course you will be able to
Burn and grind rosemary ashes that season a finished plate without adding liquid.
Set and press a pigeon terrine that slices clean straight out of the mould.
Freeze a lupin bean granita and scrape it to a dry, even crystal every time.
Blow sugar eggshells and set hazelnut stones for a fine dining dessert course.
Rosemary ashes today, wild herbs tomorrow.
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Meet your instructor
José Avillez
Chef & Owner, Belcanto, Lisbon · Second star in 2014 · 15+ restaurants opened
José Avillez runs Belcanto in Lisbon, which took a second star in 2014. He grew up in Cascais on the Portuguese coast, studied business communication, trained with the food writer Maria de Lourdes Modesto, and staged at El Bulli under Ferran Adrià.
He has opened more than fifteen restaurants in Portugal and abroad, with the stated aim of making the country a place people travel to eat in. Here he takes seven techniques out of the Belcanto kitchen and shows what each one finishes.
What chefs say
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Markus
Who is this course for?
New to Portuguese food or raised on it
First-time and practised cooks who want seven finished techniques to carry onto their own menu.
Plates with a component to remember
Rosemary ashes, granitas and sugar shells, cooks who want the technique behind each Belcanto component.
Anyone who wants more from tradition
Pigeon terrine, lupin bean granita and sugar eggshells, chefs who want more from Portuguese cooking.
Frequently Asked Questions
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7 Must-see Techniques Applied to Portuguese Cuisine · José Avillez
