Since last October that Quinta da Casa Branca has a new gastronomy consultant – Fausto Airoldi –  a professional who is widely recognised at a national level.
 
He was responsible for the creation of the gastronomy philosophy of the restaurants Casa da Quinta – a unit which is a reference in the island at a gastronomy level and which is open only for dinners – and the restaurant Pavilhão de Jardim – a more homely restaurant with light style meals and environment.
 
All the menus were worked in such a way as to follow a (finally!) trend, the Portuguese modern cooking. The products used are mainly national and regional when possible, and are mingled with typically national techniques. Methods which are very much used in the Portuguese kitchen such as the “à braz“ or the “caldeirada” are easily identifiable in the work of the Chef Airoldi.

The result is very appreciated by foreigners that taste the national flavours, as well as by national clients that are able to find here their rich and diverse cuisine, in an evolutional state.

This technique has been used throughout the years by the French and Italian cuisines that, in this way, made their cuisines travel throughout the world. Now it’s the turn of the Portuguese cuisine.