Freitas' menus at A Tafona are a deft blend of all her strengths as a chef. Although they vary daily, they always include at least a few of her cromatísmos, which are built around a particular colour, like her yellow-orange composition of carrots, olives, cucumbers and slightly piquant guindilla peppers, pickled with a kombucha-based vinegar made from a tea of lemony herbs. The end result was notable for its bold vegetal flavours and a freshness that runs through much of her cuisine.





อ่านต่อได้ที่ : โรงเรียนวัดบางกระ

สาระน่ารู้ : การแผ่รังสี