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Dinner dedicated to mushrooms at Age Porto

João Miguel Rodrigues is the guest chef at Porto Palácio by The Editory on June 11th

On June 11th, at 7:30 pm, the AUGE Porto restaurant presents a dinner paired with Soalheiro wines and infusions, along with a 360º view over the city of Porto and a guest Chef: João Miguel Rodrigues, from the Maçaroca restaurant, prepares a menu which is divided into five tasting moments to show the potential of grape varieties and herbs in connection with gastronomy.

Specialist in mushrooms and fungi, Chef João Miguel Rodrigues suggests, for appetizers, oxtail truffle with greens cream and lion’s mane with onion pickle and chimichurri to welcome the Soalheiro Bruto Barrica Magnum sparkling wine and a green mint infusion.

Already at the table, a starter of golden trumpets in roasted cauliflower, cashew, mini vegetables and elderflower emulsion is served with Soalheiro Primeiras Vinhas Magnun and lemon verbena infusion. The choice to accompany the dish of smoked rooster fish in broad bean tartare with tomato and green apple, crunchy enoki with seaweed broth, is Soalheiro Nature Pur Terroir, together with an infusion of chocolate mint. On the meat dish, the hunk of veal with boletus, Jerusalem artichokes and leek, meat jus paired with Soalheiro Reserva Magnum and lemon thyme infusion.

For dessert, Chef João Miguel Rodrigues chooses chanterelles confit with kumquat panacotta, loquat ice cream and flower pollen to be enjoyed with Soalheiro 9% Magnun and cider infusion, showing various profiles of Green Wines and a collection of infusions that harmonize perfectly with different flavors.

AUGE Porto | June 11th | 7:30 p.m.

  • Wine Dinner with Soalheiro wines and infusions by Chef João Miguel Rodrigues
  • Price per person: €75.00

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