Unpredictable Weather Shapes Dishes at Brazil's Three-Star Michelin Restaurant
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Sao Paulo: Unpredictable rainfall caused by shifting climatic patterns is influencing how one of Brazil's finest restaurants arranges its menu. At Tuju, a three-Michelin-star restaurant in São Paulo, chefs change meals based on changing weather instead of predetermined seasonal calendars.
Chef Ivan Ralston and gastronomy researcher Katherina Cordas use locally produced ingredients from small suppliers across São Paulo. However, exceptional rainfall has resulted in longer or shorter harvest times, prompting the kitchen to adapt. This year's wetter-than-usual conditions extended the mushroom season, allowing the restaurant to serve it for nearly twice as long.
Tuju now offers four tasting menus, such as Humidity, Rain, Gale, and Drought based on actual weather conditions rather than sticking to traditional seasonal dates. The strategy shows how climate change is affecting even the fine dining industry, where adaptability is now necessary to preserve quality and honour local ingredients.
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