Windsor Barra abre temporada de fondues


Já antecipando a chegada do inverno, até o dia 29 de julho, o hotel Windsor Barra abrirá as portas mais uma vez do restaurante Vip, para seu tradicional festival de fondue, sucesso de público que chega agora a sua quarta edição.

O restaurante receberá uma decoração inspirada dos Alpes suíços, onde ficam as estações de esqui, no “topo da Europa” e na região típica dos fondues Canton Neuchatell.  Neste ano, para complementar o menu haverá uma mesa de pães, queijos, frios e saladas. As receitas das fondues de carne, queijo e chocolate ganharam um toque especial pelas mãos dos dois grandes chefs da casa. Assim como na Suíça, em que cada região trabalha com um tipo de queijo, o Chef Manoel Araújo utilizará a fondue suíço oriental, com queijos típicos de Sant Gallen (emmentalgruyere e tilst) e acompanhamentos de vários tipos de pães, como o de nozes com passas, italiano, integral, pistache e bacon.  Já para a fondue de carne, o chef escolheu o típico da região de Bourguignon com seis tipos de molhos diferentes e batata rosti.

Já a de chocolate, sob o comando do chef pâtisserie Ronaldo Rodrigues, o escolhido foi o chocolate belga que ganhou um toque suíço com licor Grand Marnier. Para completar, serão servidos stick chilli de especiarias, financier (uma espécie de bombocado francês ao sabor de amêndoas), sable Breton biscuit, marshmallow de framboesa, marzipan e frutas como morango, manga e kiwi.

E para harmonização das fondues, o maitrê estará à disposição para apresentar a carta de vinhos com algumas dicas e sugestões. Segundo ele, para uma melhor apreciação da fondue, o ideal é sempre servi-la com um bom vinho, branco para a fondue de queijo e tinto para a de carne. “Na Suíça para uma boa digestão, eles costumam tomar kirsch, uma bebida típica suíça, por isso, para a nossa fondue brasileira será servido uma dose de destilado”, explica o gerente de Alimentos & Bebidas, Joatan Queros.

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