Restaurant bread is traditionally a sideshow, an hors d'oeuvre – a nibble-y served-in-a-basket preamble to the main event.But does it have to be? It's a question that Pedro Pena Bastos, Executive Chef at Michelin-starred restaurant Cura, asked himself. And the answer he came up with was an emphatic 'no'. (Or more likely 'não', as he is, after all, Portuguese.)At contemporary Cura, part of the ultra-luxurious Four Seasons Hotel Ritz Lisbon, bread is a star in the 13-course, 185-euro (£160/$195) 'Origens' tasting menu, as I discovered.
Load More
Load More