{"id":39053,"date":"2025-08-29T20:11:53","date_gmt":"2025-08-29T23:11:53","guid":{"rendered":"https:\/\/staging.portaltela.com\/noticias\/2025\/08\/29\/chef-do-fairmont-ensina-a-combinar-sabores-do-mar-e-da-terra-em-receita-rapida\/"},"modified":"2025-08-29T20:11:53","modified_gmt":"2025-08-29T23:11:53","slug":"chef-do-fairmont-ensina-a-combinar-sabores-do-mar-e-da-terra-em-receita-rapida","status":"publish","type":"post","link":"http:\/\/54.92.202.131\/entretenimento\/2025\/08\/29\/chef-do-fairmont-ensina-a-combinar-sabores-do-mar-e-da-terra-em-receita-rapida\/","title":{"rendered":"Chef do Fairmont ensina a combinar sabores do mar e da terra em receita r\u00e1pida"},"content":{"rendered":"

O Rio Gastronomia 2025<\/strong> teve in\u00edcio nesta sexta-feira (29) no Jockey Club Brasileiro, na G\u00e1vea, com uma programa\u00e7\u00e3o recheada de experi\u00eancias culin\u00e1rias. O chef Jer\u00f4me Dardillac<\/strong> apresentou um prato inovador de vieiras com lingui\u00e7a e musseline de batata baroa, destacando a fus\u00e3o de sabores do mar e da terra. A receita, que pode ser adaptada com camar\u00e3o, foi elaborada na aula “A uni\u00e3o do mar e da terra”.<\/p>\n

Durante a aula, Dardillac compartilhou dicas valiosas, como a import\u00e2ncia de selar rapidamente as vieiras para garantir a textura ideal. O prato foi servido com emuls\u00e3o de tucupi e a musseline de batata baroa aromatizada com cumaru. O chef tamb\u00e9m utilizou um “ralador natural”, a l\u00edngua de pirarucu, para enriquecer a prepara\u00e7\u00e3o.<\/p>\n

Aulas e Sandu\u00edches Cariocas<\/h3>\n

Ap\u00f3s a apresenta\u00e7\u00e3o de Dardillac, os chefs Estev\u00e3o Damieri<\/strong> e Helen Duarte<\/strong> subiram ao palco para discutir os sandu\u00edches que fazem parte da cultura carioca, com a participa\u00e7\u00e3o de Arnaldo Silva<\/strong> e Severino Ramos de Oliveira<\/strong>. A aula, promovida pelo Senac-RJ, trouxe \u00e0 tona a import\u00e2ncia dos sandu\u00edches na gastronomia local.<\/p>\n

O evento segue at\u00e9 domingo (31), com hor\u00e1rios variados: quinta e sexta, das 17h \u00e0 meia-noite; s\u00e1bado, das 12h \u00e0 meia-noite; e domingo, das 12h \u00e0s 23h. Os ingressos est\u00e3o \u00e0 venda pelo site Ticketmaster, com pre\u00e7os a partir de R$ 89<\/strong> e promo\u00e7\u00f5es para assinantes do GLOBO e clientes de cart\u00f5es espec\u00edficos.<\/p>\n

Apoio e Patroc\u00ednio<\/h3>\n

O Rio Gastronomia 2025 \u00e9 uma realiza\u00e7\u00e3o do GLOBO, com apoio do Minist\u00e9rio da Cultura e do Governo do Estado do Rio de Janeiro. O evento conta com patroc\u00ednios de empresas como Naturgy<\/strong> e Stella Artois<\/strong>, al\u00e9m de parcerias com diversas institui\u00e7\u00f5es. Parte da renda obtida com ingressos solid\u00e1rios ser\u00e1 revertida para o projeto Mesa Brasil Sesc RJ, refor\u00e7ando o compromisso social do evento.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • O Rio Gastronomia 2025 come\u00e7ou no Jockey Club Brasileiro, na G\u00e1vea, nesta sexta-feira (29).<\/li>\n
  • O chef Jer\u00f4me Dardillac apresentou um prato de vieiras com lingui\u00e7a e musseline de batata baroa, destacando a fus\u00e3o de sabores do mar e da terra.<\/li>\n
  • Durante a aula, Dardillac deu dicas sobre como selar as vieiras e utilizou emuls\u00e3o de tucupi na receita.<\/li>\n
  • Os chefs Estev\u00e3o Damieri e Helen Duarte discutiram os sandu\u00edches cariocas, com a participa\u00e7\u00e3o de Arnaldo Silva e Severino Ramos de Oliveira.<\/li>\n
  • O evento vai at\u00e9 domingo (31), com ingressos a partir de R$ 89, dispon\u00edveis no site Ticketmaster.<\/li>\n<\/ul>\n","protected":false},"author":15,"featured_media":39084,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"summary":"Chef Jer\u00f4me Dardillac apresenta prato inovador no Rio Gastronomia 2025, que destaca a fus\u00e3o de sabores do mar e da terra. Evento vai at\u00e9 domingo.","footnotes":""},"categories":[12],"tags":[140,227,180,159,144,85],"class_list":["post-39053","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entretenimento","tag-alimentacao","tag-alimentaco","tag-descobertas","tag-doencas","tag-festivais","tag-inovacao"],"yoast_head":"\nChef do Fairmont ensina a combinar sabores do mar e da terra em receita r\u00e1pida - Portal Tela (STAGING)<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef do Fairmont ensina a combinar sabores do mar e da terra em receita r\u00e1pida\" \/>\n<meta property=\"og:description\" content=\"O Rio Gastronomia 2025 come\u00e7ou no Jockey Club Brasileiro, na G\u00e1vea, nesta sexta-feira (29). 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