Botequim da Sil - Paris (Traiteur Brésilien, Chef Privé, Cours de Cuisine)
5.0
TRADITIONAL
BAIÃO DE DOIS
BAIÃO DE DOIS
BORN FROM BEAN LEFTOVERS AND THE PERFECT MARRIAGE WITH RICE, TODAY ENHANCED WITH VARIOUS STRONG AND DELICIOUS FLAVORS IN A PERFECT MIX, WITH FRESH TOMATO, ONION, RED BELL PEPPER, GRATED CHEESE, SEARED OR GRILLED COALHO CHEESE AND LOTS OF CILANTRO!
Typical dish from Northeast Brazil, made with a creamy mixture of rice and beans. Seasoned with cilantro, coalho cheese, and fresh vegetables. It has a rich and comforting flavor.
ESCONDIDINHO - DRIED MEAT
ESCONDIDINHO-CARNE SECA
ONE OF THE MOST CHARACTERISTIC DISHES FROM NORTHEAST BRAZIL, CERTAINLY ONE OF BRAZIL'S FAVORITES - DRIED MEAT, COOKED AND SHREDDED, RE-SEASONED, COVERED BY A PERFECT CASSAVA PUREE, BAKED AND GRATINATED.
Similar to a pot pie, it consists of shredded dried meat covered with a soft cassava puree and gratinated. The contrast between the saltiness of the meat and the smoothness of the puree is the highlight.
FILLET PARMESAN STYLE
FILÉ À PARMEGIANA
SUCCULENT FILLET, SOMETIMES STUFFED WITH CHEESE, BREADED, FRIED AND BAKED COVERED IN TOMATO SAUCE AND LOTS OF CHEESE, SERVED WITH RICE AND FRIES.
Breaded and fried fillet, covered with tomato sauce and melted cheese. Served with white rice and french fries. A substantial and very popular dish in Brazil.
LASAGNA BOLOGNESE
LASANHA À BOLONHESA
ITALIAN CLASSIC ASSEMBLED WITH BOLOGNESE SAUCE, BÉCHAMEL, AND LOTS OF CHEESE.
Layered pasta interspersed with meat sauce and creamy béchamel sauce, topped with cheese. Served hot and gratinated.
PORK FEIJOADA
FEIJOADA DE PORCO
THE NATIONAL DISH, #1 IN BRAZIL, MADE FROM OVER 7 DIFFERENT CUTS OF PORK... SLOWLY COOKED TO PERFECTION FOR 7 HOURS... SERVED WITH WHITE RICE, FAROFA, SAUTEED COLLARD GREENS AND VINAIGRETTE.
Brazil's national dish. A rich, dark stew of black beans slowly cooked with various pork cuts. Served with rice, seasoned cassava flour (farofa), and collard greens.
FISH MOQUECA
MOQUECA DE PEIXE
DISH THAT VARIES FROM REGION TO REGION, IN THE BAHIAN VERSION, COOKED WITH COCONUT MILK AND DENDÊ OIL, PIECES OF WHITE FISH COOKED TO PERFECTION IN THIS RICH BROTH ALONG WITH ONIONS AND BELL PEPPERS.
Typical Bahian fish stew, prepared with coconut milk, dendê oil, bell peppers, and tomato. It has a tropical, aromatic, and slightly sweet flavor.
BEEF/CHICKEN STROGANOFF
ESTROGONOFE DE F/C
MEAT SAUCE, ENRICHED WITH DIJON MUSTARD, SOMETIMES TOMATO EXTRACT, FINE HERBS AND CREAM. SERVED WITH RICE AND POTATOES
Cubes of meat or chicken cooked in a creamy sauce with cream and condiments. Traditionally served with white rice and potatoes (fried or straw).
SPAGHETTI BOLOGNESE
MACARRÃO À BOLONHESA
THE ITALIAN CLASSIC WAS BROUGHT TO BRAZIL ALONG WITH MILLIONS OF IMMIGRANTS, GENERALLY COOKED WITH MORE SAUCE, AND SIMPLY DELICIOUS
Spaghetti served with a hearty ground meat and tomato sauce. A simple, homemade, and flavorful dish.
VEGETARIAN
ALTERNATIVES: DIDN'T FIND THE RECIPE YOU WERE LOOKING FOR? ASK THE CHEF, WE CAN ALWAYS CONSIDER OTHER POSSIBILITIES THAT FIT...
VEGAN FEIJOADA
FEIJOADA VEGANA
BORN FROM BEAN LEFTOVERS AND THE PERFECT MARRIAGE WITH RICE, TODAY ENHANCED WITH VARIOUS STRONG AND DELICIOUS FLAVORS IN A PERFECT MIX, WITH FRESH TOMATO, ONION, RED BELL PEPPER, GRATED CHEESE, SEARED OR GRILLED COALHO CHEESE AND LOTS OF CILANTRO!
Vegetarian adaptation of the rich rice and bean mixed dish. Contains various vegetables and fresh seasonings.
EGGPLANT PARMESAN STYLE
BERINJELA À PARMEGIANA
ONE OF BRAZIL'S GREAT STARS, LAYERS OF FRIED EGGPLANT INTERSPERSED WITH CREAMY RICOTTA, PARMESAN, MOZZARELLA AND TOMATO SAUCE.
Eggplant slices layered with cheeses (ricotta, parmesan, mozzarella) and tomato sauce, then gratinated. Soft texture and very flavorful.
RATATOUILLE
RATATOUILLE
CLASSIC FRENCH STEW OF ZUCCHINI, EGGPLANT, TOMATO, ONION, BELL PEPPERS AND FRESH HERBS.
Provençal stew of vegetables such as zucchini, eggplant, and tomato. Light, healthy, and aromatic with herbs.
VEGAN MASSALA PASTA
PASTA MASSALA VEGANA
INSPIRED BY PAKISTANI CUISINE, VEGETABLES COOKED UNTIL THEY MELT AND BECOME A DELICIOUS CONCENTRATED SAUCE, WITH FRESH CREAM, SERVED WITH PASTA OR LASAGNA.
Pasta served with a rich and concentrated sauce of vegetables slowly cooked with spices. Creamy and with Asian inspiration.
VEGAN BAIÃO DE DOIS
BAIÃO DE DOIS VEGANO
ONE OF THE MOST CHARACTERISTIC DISHES FROM NORTHEAST BRAZIL, ADAPTED IN A VEGAN VERSION WITH LENTILS, AND WITH A CREAMY BASE OF SLOWLY COOKED VEGETABLES.
Vegan version of the classic dish, replacing meats and cheeses with lentils and a creamy vegetable base. Tasty and nutritious.
VEGAN FAROFA
FAROFA VEGANA
TRADITIONAL BRAZILIAN FAROFA, FRIED WITH VEGETABLE FAT, CARROT AND CARAMELIZED ONION.
Crispy side dish made from toasted cassava flour with vegetable fat and caramelized vegetables. Essential in Brazilian cuisine to add texture.
LEGUME MASSALA
MASSALA LEGUMINOSAS
INSPIRED BY PAKISTANI CUISINE, VEGETABLES COOKED UNTIL THEY MELT, IN A SPICY CURRY VERSION WITH CHICKPEAS AND LENTILS.
Spicy curry-style dish with chickpeas and lentils. Rich in spices and very aromatic.
BRAZILIAN SWEETS
DOCINHOS BRASILEIROS
WE ARE READY TO MAKE CAKES AND SWEETS, WHETHER LACTOSE-FREE OR IN VEGAN VERSIONS.
Variety of typical Brazilian sweets and cakes, adapted for vegan or lactose-free diets.
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Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
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5.0
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