100 Maneiras blood in Düsseldorf
Vítor Adão, executive chef of the 100 Maneiras restaurants, is one of the Portuguese chefs who, from September 13 to October 2, will take the national gastronomy to Düsseldorf Festival in another initiative organized by Sangue na Guelra – Blood n ‘Guts.
The festival, organized by the German group METRO, will gather 25 countries. The daily program includes showcooking sessions, lectures, presentations and tastings of national products, such as Moray eels, dry bull’s tongue or salt flower, always under the themes of Salt, Earth and Sea. The aim is “to show visitors that Portugal has a unique cuisine, based on the respect for its gastronomic roots, which values local products and relies on the mastery of a new generation of talented cooks to conquer the gastronomic world scene”.
A supporter of Portuguese cuisine, its roots and traditional products, it will be up to chef Vítor Adão to represent Portugal and the 100 Maneiras restaurants on September 23 and 24. The Portuguese team is completed by chefs João Oliveira (Vista Restaurante), Maurício Vale (Soi), Daniel Rente (Avenida Sushi Café), Vasco Coelho Santos (Euskalduna Studios), Carlos Fernandes (Loco, 1 Michelin star), Luís Gaspar (Sala de Corte), Hugo Brito (Boi Cavalo), Rodrigo Castelo (Taberna Ó Balcão), Pedro Pena Bastos (Esporão), António Galapito and Tiago Bonito (Largo do Paço, 1 Michelin star), and producers Jorge Raiado (Sal Marim) and Avelino Ormonde (Biofontinhas).
The event will also present the Manifesto for the Future of Portuguese Cuisine, prepared this year, within the scope of the festival Blood in Guelra – Blood n ‘Guts.