Our Food - 100Maneiras

CREATIONS

Ljubomir Stanisic & cia., since 2004

The years go by and the “campervan” doesn’t stop. Since 2004, Ljubomir Stanisic has been cooking in his own name, putting his mind in each dish. Since then, ideas have been becoming creations. Some of them became brand images. Others have vanished his mind. The biography of a cook is written like this. It’s not the letters that define him. But its “soup”.

2019

: Where there’s smoke, there’s fire – flaxseed, burned hay and almond milk

: Welcome to Bosnia – “flower” bread, ajvar, kajmak, pasteta, stelja and sea “butter”

: Rock, paper, scissors – fermented garlic, white chocolate and passion fruit

: Feel the beet – beet with coriander

: Foie pour toi – foie gras, Dr. Bayard mint, “Mais Vale Tarde do Que Nunca” late harvest jelly, yogurt and ras el hanout

: Red Light District – Tomato gazpacho, spicy sorbet and Atlantic coast shrimp

: Babe the pig – Suckling pig porchetta, fennel salad and mashed potatoes

: Marie Antoinette – smoked rice risotto and horn of plenty mushrooms

: Fire ball – octopus, spices and hot sauce

: Sarajevo Cigar – potato foam, smoked tea bread and duvan čvarci “tobacco”

: Mixed Salad – anchovies, black truffle and parmesan

: Sharp Claims – razor clams with lard and basil

: Mackerel, leek and caviar

: Tubers and almond milk

: Tea Party – red mullet in smoked ham “tea”

: Cod tongue, clams foam and macadamia

: Talking head – scarlet prawn tartare, dehydrated head, spices and lime

: “Minhota” lamprey – lamprey rice cracker and smoked lamprey

: Our chocolate mousse with berries

: Scarlet “fever” – Truffled ravioli and scarlet prawn

: Steak-tartare

: The Last Supper: cow head, horseradish, kupus and somun bread

2018

: All about duck – Duck breast with livers kebab, gizzards and hearts

: Big in Japan – Cod Ramen

: Brûlée-vous coucher avec moi?! – Crème brûlée, sichuan pepper and orange

: Bun, baby bun! – Suckling pig buns

: Cheek to cheek – Pork cheeks with chestnuts

: East Side Story – Breaded chicken with fried pork skin in sweet and sour sauce

: Feel the beet! – Beetroot with ras el hanout and basil

: Lady Marmalade – Foie gras, sautéed quince and Mais Vale Tarde do que Nunca late harvest reduction

: The Last Emperor – Cow cheek goulash with mashed potatoes

: I’m sorrel! – Sorrel sorbet, sorrel granité and blueberries

: The Pearl – Oyster foam, goose-barnacles and dried passion fruit

: Solero (Palate cleanser) – Granny Smith apple and fennel

: French kiss – French toast with Madeira ice cream and walnut praline

: Mushroom risotto with wild shrimp

: Höstsonaten – Pork cheek and chorizo terrine, green lentils, chestnuts and mushrooms

: Stalker – Celery and parmesan soup

: Talking Head 3.0 – Scarlet shrimp tartare

: This little pig went to market (palate cleanser) – Cabbage ice cream with spicy puffed pork skin and teriyaki

: Red “turbe” – Turbot with beet risotto, saffron and algae

: Smokin’ hot – Smoked octopus carpaccio with ras el hanout mayo

: Voodoo – Black sesame and blueberries

2017

: Foyer – Foie gras textures

: La Tomatina – Corn bread, cheese cream and tomato

: Perfect skin – Fried fish skin, red mullet, sardine pate, liver pate, fish scales and curry mayo

: Under pressure shrimp – shrimp from Algarve, beetroot dust and curry mayo

: To you, mate! – sardine, tomato and spring onion

: Avocado grenade with cheese sauce and guacamole

: Burratina with portuguese cabbage and toasted bread

: Pumpkin demi-cuit with tomato ice cream and basil foam

: Lemon pie

: Tufahija – baked apple stuffed with walnuts

: Meat and foie gras terrine

: Mr. Bean – Wild boar with beans and bean purée

: To cheese or not to cheese! – fake cheese, biscuit, persimmon and chocolate,

: Beets’ Me – beet tartare

: Livin’ la Piña Loca – pineapple, coconut milk, ginger and passion fruit sorbet

: Machu Piscis – Ceviche, sweet potato puree and freeze-dried corn

: Pump Queen – pumpkin pie with yogurt ice cream

: Chicken piri-piri

: Love Story – Cow feet and oxtail

: Pappardelle with mushrooms and Winter truffle

: Entrecôte tataki with “torricado”, mushrooms and egg

: The Partridge Family – Partridge, mushrooms, slow cooked egg and foie gras

2016

: Fake carbonara – pancetta, truffle and shallot

: Bitter Sweet Symphony – Oyster with bitter almond liquor, cantaloupe, kiwi, sea algae and oyster foam

: Our tuna sandwich – tuna “toro” small sandwich

: Bubble bath – Cod confit with São Miguel cheese foam and its salad, coriander soup, dill and sagout

: Smoked trout and roe cones, horseradish sauce, guacamole and cheese foam

: 3 ways carrot: bebinca, ice cream and syrup

: Deez nuts – pistachio vinaigrette, peanut ice cream, new herbs and chocolate and pepper shavings

: Expressionism – Dry-aged entrecôte, topinambour purée and dehydrated vegetables

: Islands in the sun – Banana cake soaked in rum syrup, vanilla and orange peel with São Jorge cheese and passionfruit sphere

: Sea nest – Oysters with apple foam

: Over his shoulder – Confit pork shoulder with creamy beet polenta, clams, pickels and baby vegetables

: Swallowed in the sea – Sea urchin and edible crab crème brûlée

: Perfect skin – Fried fish skin, red mullet, sardine paté, liver paté, fish scales and curry mayo

: In crab we crust – Soft shell crab with asian salad

: Talking head – Scarlet prawn head with curry and lemon mayo

2015

: Foie gras ice cream with mushrooms crumble

: Middle rib with sautéed potatoes and olive dust

: Sautéed scarlet prawn with saffron rice and basil

: Cuttlefish black sausage, red mullet cheese cream and cuttlefish cappuccino

: Octopus, black bread panada garlic puree and sweet potato

: Blue Nose, coriander ”migas”, rice spikes and sea air

: Skate wing with squid ink purée

: Beetroot salad with Azorean cheese and nuts

: Pâté en croute – Game terrine with foie gras, muscat gelatine and rhubarb puree

: Foie gras, smoked eel, tuna and olive bread

: Oyster crab, truffle and chestnut cream

: Dry-aged entrecote, nameko mushrooms and buckwheat

: Baby vegetables, topinambour, quail egg and beet powder

: Baked banana, Azorean cheese and honey cake crumble

: Scarlet prawn with spinach and cauliflower drops

2014

: Seared cod fish with lupin puree and béarnaise foam

: Pina colada Cheesecake

: Stuffed roast beef with foie-gras and fennel and dashi sauce

: Stuffed potatoes with cheese and mackerel, cod fish and oyster croquettes filled with black pork loin and La Ratte potatoes

: Oyster, prawn and sea urchin in a rocket and coriander chlorophyll foam

: Sardines with smoked cheese, corn bread crumble, shallots in balsamic vinegar and fried coriander

: “Slow” pork belly with celery purée and chayote confit

: Lamb loin with pistachio, garlic puree and candied vegetables

2013

: Steak tartare

: Veal cheek with apple risotto

: Chocolate bomb!

: Foie gras bonbon, chilli syrup, ginger and lemon thyme and dehydrated olive powder

: Lamb with giblets rice

: Sucking Kid in crepinette with mushrooms mouse, lemon gnoccis

: Crispy tiger shrimp with coriander and garlic sauce

: Pineapple carpaccio with coconut pannacotta and coriander, Puff pastry, foie gras and pear textures, chocolate brownie and red fruits

: Fish ceviche with tropical fruit

: Cauliflower, broccoflower and truffle with scallop and peanuts

: Drink My Mind – Madeira’s own raspberry Poncha with lime meringue

: Sautéed foie gras with pink lady apple hazelnut flour

: Foie gras, truffle and poached egg

: Marie biscuit ice cream

: Foie gras lasagne

: Red wine and cloves lollipop

: Pigeon in ras el hanout with corn, carrots and coconut in beetroot sauce

: Breadcrumbed octopus nuggets with garlic sauce and herbs

: Oyster, kiwi, passion fruit and rocket, oyster foam and seaweed dust

: Coconut panna cotta

: The Octopus who likes sprouts

: Cheese pudding with tomato jam

: Black risotto with fried squid

: “Sericaia”, nuts and hot Serra cheese

: Lychees soup, vanilla macarons

: Entrecote tataki with “torricado”, mushrooms and egg

: Scallop with cinnamon, onion, octopus, clams and corn bread powder

: Hot chocolate and passion fruit truffles

: Apple variations

2012

: Pork cheek with celery puree and grilled asparagus

: Good livers – Poultry livers with pears and Port wine

: Scallop carpaccio with hazelnuts

: Cheese foam with guava sorbet and almond crumble

: Fruit and almond zabaione

: Tomato gazpacho with bread and sardine

: Wild boar with carrot puree, roasted carrot and Portuguese Crowberry sauce

: Slow cooked suckling pig with apple and celery

: Vanilla Crème brûlée

: Stuffed pigeon with mushrooms, chestnuts and ras el hanout

: Duck, mushrooms and peanut ravioli on rice noodles with asparagus fricassee

: Marinated sardines with guacamole in a toasted bread skewer and padron peppers

: Foie gras terrine

: Quince textures with foie gras

: Seared scallop with algae salad

2011

: Atlantic bonito tartar with poached egg, corn bread and tomato gazpacho

: Mushroom risotto with shrimp

: Sautéed rosefish with lime rice and salmon roe

: Salmon burger with cuttlefish ink bread

: Red wine granita with cinnamon

: Sea cous-cous

: Tuna with foie gras caramelized apple in molasses and wakame salad

: Oysters with fruit tartare

: Tornedó‭ ‬do mar enrolado em porco com favas e piso de coentros

: Spiced roast boar over tomato confit and parsley à Brás

: Black pork entrecote with carrots puree crispy parmesan and mackerel mousse

: Apple stuffed with walnut paste and fermented cherry

2010

: Veal tongue with fava bean stew and pickles

: Iberian Pork cheek with celery puree

: Hart’s pennyroyal “migas”, roasted red mullet, sea air and fried kombu

: Pumpkin sorbet and cottage cheese foam

: Squid Ink Vermicelli with cassava breaded baby squid

: Stag carpaccio with crystallized orange, Port reduction and foie gras slivers

: Chocolate, spices & nuts

: Frog thighs with red onion and mushrooms

: Potato cream with egg yolk and melon and ham ravioli

: Steamed Grouper with parsnip purèe, spinach and shellfish broth

: Pistachio crusted Lamb tenderloin, quinoa and glazed vegetables

: The Best Burger Near By!

: Sautéed giblets with shallots

: Truffle and mushroom orecchiette

: Cauliflower puree, Carrot and ginger soup

: Braised Salmon with Elderberry Cream, Sesame Pesto and Pineapple Mash

: Melon Soup with Crispy Ham Grissini, Foie Gras Bonbon

: Cocoa tagliatelle with sauted shrimps and coriander

: Marinated sardine toast

: A coffee and a “pastel de nata”, please

: Smoked sea scallop, yam puree

: Scallop marinated in nut olive oil, truffle and celery purée

2009

: Black soul – fish in cuttlefish ink tempura

: Skewered Portuguese bread and sausage with celery root cream and vegetable roast

: Good morning – cheese mousse, jam and homemade muesli

: Dessert of French toast foam, drunken prunes and stout ice cream

: Roast duck’s breast with carrot mash and braised shallots

: Codfish clothesline – Dehydrated codfish with coriander aioli and red pepper

: Mushroom orzotto

: Mushroom, spinach and shrimp pita

: Sautéed scallop in a potato foam, corn bread crumble and white truffle scent

: Smoked Sirloin Pastrami with Sauerkraut, Arugula Coulis and Parmiggiano slivers

2004 - 2008

: Marinated sardine pie, eggplant caviar and sardine flavors

: Rainha Cláudia plum stuffed with pear sorbet in sparkling wine tempura

: Tuna in crust of sesame seeds and vegetables in oyster sauce

: Warm chocolate cake, cocoa shell, white chocolate and strawberry sorbet

: Mozambique shrimp, sautéed mango with red onion and fennel

: Frog thighs, wild mushrooms and sour onion

: Cauliflower cream, anchovy caviar with toasted corn bread

: Sautéed duck foie gras, apple confit in Setúbal muscatel and spices

: Lobster with apple, toasted bread and mushrooms tartare

: Crispy suckling pig, grilled fruits in vanilla stick

: Duck magret with caramelized pear in its broth

: Celery puree with caviar and white truffle oil

: Ravioli with livers of poultry and mushrooms

: Mushroom risotto with shrimp, herb salad and parmesan

: Squab risotto

: Sautéed sea bass, bed of spinach and mushrooms, fresh cheese gnocchi

: Roasted red mullet, mashed potatoes with olives and herbs, basil olive oil

: Oyster soup with citrus