Chef Vitor Jover
PTES
Chef Vitor Jover at the embers, at night, among candles and flowers
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Research and cultural repertoire

Floresta Viva

The party’s theme was the forest. The guest of honour loved the food of Belém, in the Brazilian Amazon, and had not had it in a long time. Vitor brought the two together in a menu from Pará, with tableware brought from Pará.

The story

The birthday had a theme: a Forest Party. The clue was in the guest of honour herself. She knew Belém, loved the food of Pará and had not had it in a long time. The forest, there, could be the table of Belém.

The day before, Vitor went to Rio’s wholesale market, the Ceasa, in search of real açaí, tambaqui, jambu and farinha d’água, and gathered tableware from Belém — some of it arrived by plane.

Ceramic pieces marked “Belém-PA” on a straw mat, by candlelight
Whole roasted fish, served on a fish-shaped platter
Breaded fritters on leaves, with a bowl of dark sauce in the centre
Red platter with golden pieces and bread, on a straw mat
Bowls of açaí, tapioca flour and strawberries on the table
Stuffed coconuts served on ice
Rolled beijus served on a wooden canoe
The printed Floresta Viva menu card, propped up by candlelight
The party table, with tableware from Belém.
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Several of the preparations were new to him. Vitor chose reinterpretation, respecting the classics without promising to reproduce them: a menu in chapters — Sussurros da Mata, Douradinha na Névoa do Tucupi, Brasa do Rio Negro, Noite Roxa da Amazônia. Among the guests were people from Pará.

The night of the party: the menu, the table and the service.

Intention

To take the guest of honour back to the table of Belém, within the forest theme.

Translation

A menu from Pará in chapters — jambu, tucupi, tambaqui over embers, Brazil nuts and açaí — with tableware from Belém on the table.

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Three days and a boat