The Origins dinners – a ‘satellite’ initiative by Sangue na Guelra – Young Chefs with Guts -, are back in the city of Lisbon at the Vestigius Wine & Gin, the next 21st of July, with the signature of Chef João Rodrigues, after the debut of this concept on the second edition of ‘Sangue’ (April of 2014).
Upon participating in the first edition of Sangue na Guelra, in 2013, João Rodrigues – executive chef at Feitoria, with a Michelin star (Altis Belém) – will present a special menu which symbolizes his memories and his references – a starting point for the future of his cuisine.
This is what Origins is about: a regression to the past with eyes set on the future. For this to happen, we rely on the precious cooperation of the small producers and suppliers: we work with the best national products (which are of sustainable origin), be them vegetables, meat, fish, olive oil or sea salt.
Origens, just like Sangue na Guelra, seeks to break rules and conventions and challenges the participant chefs to work outside of their comfort area, thus presenting itself as a space for experimentation, boldness and creativity.
We issue the same challenge to the commensals: Origens is not a dinner, it’s an adventure, an experience, informal and intimate, for a select group of 30 people.
Origens is an Amuse Bouche creation and production for Sangue na Guelra.
For more information, please visit www.sanguenaguelra.com.