Culinary Frontiersman—A Brazilian Chef’s Tale

Restaurant D.O.M.

“He uses iridescent rainforest insects, Amazonian fish, delicate jungle herbs in dishes that are presented in tiny, exquisite portions.”

Deo Optimo Maximo . . . or “To God, most good, most great”

When I read the article below, I was immediately transported to one of the most storied regions of the globe, “The Amazon”. As I imagined the fantastic variety of undiscovered delicacies being developed in Chef Alex Atala kitchen, I was instinctively multi-tasking, as I checked flights to Sao Paulo.  Denmark may have to wait . . .