“The aim is to strengthen the connection with the sea and fishing.”
Algarve chef Noelia Geronimo has been asked to create a business class menu on long-haul flights for the national airline faucet Throughout July and August.
Using octopus from Santa Luzia in Tavira, the celebrity chef hopes to promote what the Algarve’s gastronomy is known for.
“I think Portugal can become a favorite destination for those looking to discover haute cuisine,” says Noelia Geronimo, adding that Portugal can compete with some of the leading food destinations in the world.
“I joined local stars The project, along with the national chefs I admire, takes pleasure and responsibility towards my beloved Algarve. »
“The aim is to promote a connection with the sea and fishing,” explains the chef, originally from Tavira, who gets her hands dirty in her restaurant. Noelia and Geronimo At Cabanas de Tavira, considered by many to be one of the best in the Algarve.
“The food I serve is a reflection of the landscape outside my window. Ria Formosa is in front of me and the sea and mountains behind me. This is what we have to put on the table. My mother worked harvesting clams, and it’s important that people understand and appreciate the work involved,” she said during a presentation to a group of reporters at the salmariam in Castro Marim.
“In cooking, everything depends on what the sea brings me. The sea delivers produce to me, so it’s quite a challenge.”
As part of the Local Stars project, every two months in 2023 and 2024, a Portuguese chef will be responsible for creating a special Business Class menu for long haul flights, which will include an appetizer, main course and dessert representing another Portuguese region. These changes are intended to give each region an opportunity to promote it.
This initiative is organized by TAP and The art of tasting Portugal (TAOTP), a platform that aims to promote Portuguese cuisine through a variety of gastronomic experiences.
In addition to in-flight meals, videos related to the initiative will be broadcast on long haul flights in Business and Economy Class, with photos from each region, producers, recipes and guest chefs working with the main ingredient of the meal on board. the list.
Travelers will also have the opportunity to purchase online an experience developed by TAOTP, which features the chef in charge of the on-board menu.
Our country has unique products that deserve international recognition. We have just highlighted Sao Jorge cheese, a product indigenous to the Azores, and now we are starting a new course with octopus from Santa Luzia,” said Patricia Dias and Adriana Fournier, founders of the TAOTP platform.
