Name: Mealbox From farm to table in colours - VEGETARIAN
Brand: Chef Filipe
Price: 100 EUR
Availability: InStock

Portugal

Buarcos e São Julião

Chef
 Filipe Fernandes, also known as Chef so Fresh has over two decades of 
international culinary experience and graduated in 2024 from The Basque 
Culinary Center in the Avant-garde Cuisine specialization.
He
 is an artist in life and in the kitchen, where he enjoys playing with 
different textures and colours, local and freshingredients. The result?!
 Well balanced and aesthetically delicious canvases.
<br>
At
 a young age Chef Filipe started to work in different kitchens in 
Canada, where he grew up and honed his skills to achieve a position in a
 well known Toronto based fine dining establishment, Susur Lee. After 
working for multiple years in North America, he felt confident enough 
with his professional skills to decided to journey back to his 
Portuguese roots and begin his European culinary career.
Italy,
 France, Spain and Portugal are just a few of the countries where he was
 fortunate enough to grow his skills in these last years, alongside 
other international chefs.
<br>
In 2020 Chef Filipe decided to take the leap to become a Private Chef...And Chef so Fresh was born!
<br>

Me setting up the table for a dinner for a business marketing retreat in Malaga, Spain

Vanilla infused white chocolate ganache, raspberry sphere, ruby chocolate brownies, red berries gelée

Whipped codfish, dill oil, truffle infused cracker, sliced xonfit truffle, pickle

Me during a cooking live show at the end of a dinner, garnishing fresh EVO on a dark chocolate ganache gluten free tart

Cheese ball canapé, cheese fondue

Me finishing up the plating for the Don Papa Rhum event in Bilbao. On the plate: rhum infused red tuna and scallop kinilaw (filippino inspired fish ceviche)

Canapé - mini Parmigiano cheese pannacotta, mushroom and truffle, crispy crostino

Coq au vin - free-range chicken slowcooked in local wine

Me for my collaboration with Don Papa Rhum Spain in Bilbao. In the plates: adobo sauce, lotus root crisp, slow cooked polpo tentacles, almond parsley pesto

Me gently spray edible gold 22kt on an homemade chocolate truffle

Pandan leaves and filippino rhum infused savoury pannacotta, roasted red pepper sauce, black squid ink tuille

Savoury Sbrinz pannacotta, beetroot carpaccio, saffron tuille, toasted hazelnut

Seared filet mignon, Brandy chestnut sauce, oven roasted potatoes, green pea sprout, beetroot sprouts

Me making icecream with liquid nitrogen at the Basque Culinary Center in San Sebastian, Spain

Crispy pork belly slowcooked in maple syrup and apple cider vinegar, charred endive, celeriac purée, onion sprouts, coffee and cocoa dust

Duck magret, crispy jerusalem artichoke, apricot mayonnaise, beetroot sprouts

Local cheese savoury bonbons topped with spicy mayonnaise

Mini spicy cheese ball

Savoury pannacotta - zucchini in carpione - onion tuille - dill herb oil

Fresh Savoury pannacotta

Riso venere, spinach pesto, roasted red peppers, lemon zest, stracciatella, EVO

Farmer colorful rice

Chestnut creme-brulée

My colorful vegetarian menú consists of carefully selected fresh ingredients, locally sourced and beautifully presented. Because of the freshness of the ingredients, it's possible that changes may occured. No fish or meat present in the menu.

From farm to table in colours - VEGETARIAN

Live table side show of grilled cured sausage cooked over open flamed of portuguese moonshine (traditional technique), served with garlic mayonnaise and bread

Barquinho on flame

Squid ink cracker, whipped codfish, green herb oil, piri piri dust

Whipped Bacalhau

Slow cooked octopus, roasted red pepper sauce, white wine mussels sauce, spring onion almond gremolada, roasted hand pressed potatoes

Octopus tentacl-tation

Azorean flan

My portuguese menu is inspired from my childhood flavours, memory of simple and delicious ingredients sourced from the ocean and the land in perfect armony. I had my contemporary twist, without loosing the traditions. Choosing this menu you will also enjoy my table side love cooking show.

Sabores do Portugal between ocean and mountain

Salty Baci di Dama

Savoury spinach flan - Gorgonzola cream - crispy leeks

Green gourmet flan

Hand made fresh ravioli stuffed with ricotta cheese, pumpkin, amaretti, lemon zest - brown butter crispy sage sauce

Sweet and savoury homemade ravioli

Chocolate rhum cake bomb encrusted in toasted hazelnut "affogato" in spicy zabaione

Drunken Choco bomb

My italian inspired menu has been created while visiting my italian side of the family. From North to South the ingredients tell their stories of art, culture and Dolce Vita.

La Bella Italia

Savoury savarin pannacotta, homemade wildberry caviar

Savoury chic savarin

Unalcoholic carbonated drink infused with butterfly pea flower, accompanied with homemade encrosted spicy nuts

Blue mule and spicy crunch

Roasted bone marrow, steak tartare, paprika tuille

Bone ton style

Pork rib herbs confit, tropical cacao sauce, poached bock choi, Chili lime lotus crisp

Confit exotic vibes

Dark chocolate ganache, EVO, fleur de sal, passion fruit veil

Sweet surprise

Are you ready for mu storytelling? My contemporary view of the world through its ingredients. Molecular tecnique and traditional twist for a surprising dining experience.

Chef so Fresh

Profile Picture

Portuguese/canadian cooking across Europe to make people happy with my delicious food.

From farm to table in colours - VEGETARIAN

Indication of Chef Filipe's skills and specialties

Mini spicy cheese ball

Fresh Savoury pannacotta

Farmer colorful rice

Chestnut creme-brulée

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Filipe

Other menus by Chef Filipe

Sabores do Portugal between ocean and mountain

La Bella Italia

Chef so Fresh