Intention
To cook for Atala’s world with an authorship of his own.
All experiences
Modern Brazilian cooking · Búzios
Nas Rocas Club & Alex Atala
Cooking for the club where Alex Atala leads the food called for authorship, not imitation. Vitor answered a brief of caviar and roe with his own modern Brazilian cooking — and created the snack that never left the menu.
The story
Nas Rocas Club, in Búzios, has Alex Atala as a partner and in charge of its food. After a series of events for the club — all built on his modern Brazilian cooking —, Vitor was invited to a special dinner at Tawa, where he split the menu with Atala and two other chefs. Vitor’s snack, sardine escabeche over truffled aioli and red onion on a crisp base, was one of Atala’s favourites.
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Translation
Sardine, an everyday fish, as escabeche with truffled aioli: Brazilian cooking at Atala’s table.
Next experience
Intimate wedding