South America Living

Epice

São Paulo, Brazil

Classy cooking from one of the youngest teams in Brazil

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In just a couple of years, Brazilian-born chef Alberto Landgraf has established Epice as one of São Paulo’s premier dining experiences with his exemplary but unselfconscious marriage of local ingredients and finely honed technique.

Just into his 30s, Landgraf trained at London’s respected Westminster Kingsway College before working under some of the UK’s best chefs, including Tom Aikens and Gordon Ramsay. The mix of classic and modern techniques he picked up are on show at Epice, which is located in the city’s upscale Jardim Paulista district.

Interestingly, Landgraf only hires very junior chefs, preferring to promote from within, an approach that means he’s surrounded by an unusually youthful brigade. Much of their work is creating contrasts in textures and temperatures: scallops are accompanied by pickled carrot, cubes of cold carrot jelly and a luscious warm carrot puree. With Epice still in its infancy, it’s highly likely that Landgraf will take his cuisine to even greater heights over the coming years.

On the pass:

Alberto Landgraf

Style of food:

Modern Brazilian

Standout dish:

Macerated strawberries with a honey-vinegar reduction

Contact:

Rue Haddock Lobo, São Paulo

+55 11 3062 0866
www.epicerestaurante.com.br

 




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