He isn’t a chef and has no gastronomic training. He opened the restaurant for the easy pleasure of getting enjoyable and has since began presenting himself as a restaurateur. “Hospitality is within the particulars,” sums up supervisor Andre Nogueira, who runs La Matta in Nova Lima together with his father, Orlio. Each wish to present prospects with a whole expertise, that’s, marked by service in addition to ambiance and meals.
As a restaurateur, your job is to supervise each element. The heat of the lighting, the smile when assembly prospects, the best way they speak concerning the menu, the looks of the dishes.
André takes care to supply a nice house for any event. A lot in order that the restaurant has three very totally different environments. You possibly can select between the principle corridor (with a lighted bar), mezzanine (a extra personal space with low lighting) and a balcony (linked to an open house the place there was already a waterfall with stones forming a water mirror).
“I say that La Matta serves the consumer the best way he needs. If you wish to include a gaggle for a drink and a snack, you possibly can keep on the deck. For a pair having a romantic dinner, I like to recommend the mezzanine,” he says.
As with Mediterranean-inspired delicacies, the distinction between land and sea is outlined by a mission signed by the Balsa Arquitetura workplace in Belo Horizonte.
For a restaurateur, customer support is what drives the enterprise. “Individuals are an important factor. I can speak about a number of qualities of a restaurant, but when you do not have an excellent crew, the mission will not materialize,” notes André, who focuses on recruiting and presents frequent coaching periods.
He is aware of that hospitality is 100% via waiters and it’s due to this that he understands that this career must be valued extra.
From the second of admission to the second of closing the account, the consumer should really feel welcomed by the crew. Effortlessly, the service workers is empathetic, variety, and approachable.
They’re attentive to know when to strategy the desk. They confidently describe the menu and supply some strategies (pre-tasting all dishes and drinks).
The motion takes place with all calmness and discretion. By making their presence felt, they wish to go virtually unnoticed.
The perfect praise Andre acquired in 5 months was from a buyer who stated the salespeople had been smiling on a regular basis. In accordance with him, that is facilitated by a lighter and fewer formal surroundings. All of the credit score for this belongs to the grasp Aramis Giuliano, who trains the salon workers and has a few years of expertise within the Outback community.
seek for perfection
The central determine in La Matta will not be the chef, which doesn’t imply that meals loses energy on this association. Quite the opposite, the seek for excellence is a continuing within the restaurant routine.
The menu, designed by the consulting firm So Paulo NaMesa, is impressed by Mediterranean delicacies and the nations situated on this coastal strip. The recipes have been designed to carry contemporary elements to the desk and combos that can shock the palate.
For the previous three months, chef Srgio Mendez, who has already labored with Mediterranean delicacies at Capitlio, has been in control of the kitchen (and ensures the standard customary).
Some dishes actually comply with the idea of land and sea and facet by facet with meat and seafood. Let’s begin with arancini (risotto dumplings) full of octopus. Topped with a Spanish emulsion of chorizo (pork sausage).
Panzanella salad combines shrimp and serrano jam (typical Spanish ham). Among the many major dishes of Mar e Montanha are rice mixes with squid, shrimp and pancetta.
On the Mediterranean facet, particular highlights are octopus carpaccio with Sicilian lemon gel and fennel pickles, in addition to sesame-sealed salmon with labne (cured curd) and natural greens.
There are additionally choices for individuals who like extra energy. Andr is infatuated with demi-glace, which languishes on hearth for 3 days and turns into a “bomb” of umami, because the fifth style known as.
This sauce is used as the bottom for a number of dishes, together with duck rice, which is “hidden” beneath fried carrots and peas, and duck. Simply take a deep sip to really feel its creamy texture that binds minced meat with seasonings.
On a tour of the Mediterranean, the menu nods to the Center East with two dishes that carry many flavors of the area. It is grilled cauliflower with hummus, labneh and crispy chickpeas, and the stink of lamb with Moroccan couscous and carrots in a yoghurt sauce.
Simply to offer different examples, Provencal prawns are drawn from France and Italy is represented by filet with cacio and pepe (pepper and cheese) sauce, truffle with leek risotto.
Following the precept that you just eat together with your eyes first, the restaurant invests within the look of the dishes. “We steadiness taste and presentation to create the right mixture,” feedback André.
Care lies within the location of every factor, in addition to within the dishes. Virtually all of them are produced by Cermica Santana, a faculty in Agglomerado da Serra, in Bosnia and Herzegovina.
Extra on the subject of magnificence, desserts are a present. They captivate with serving and conquer with style. Affogato La Matta, Minas Gerais’ model of the Italian dessert, has already turn out to be a restaurant icon. A part of a quite simple recipe, nevertheless it supplies a distinction of flavors, textures and temperatures.
The dish is served with salted caramel ice cream, dulce de leche and paoca with baru nuts. The magic occurs when the waiter pours a shot of espresso proper in entrance of our eyes.
We won’t assist however speak about baked Alaska. Of North American origin, it combines cake, ice cream and meringue. There, the “sculpture” of the Italian meringue stands out with its tall, spiky sugar decoration. As we left, we discovered layers of woolen bread, raspberry cream and milk ice cream.
The bar is on hearth for a cause. He purposefully turns his consideration to the bartender Robson Jr., who indicators the drinks menu. With porridge, ardour fruit, lemon, espresso and vanilla syrup, Ardour Espresso is a present stopper.
On the desk, we carefully watched the mesmerizing scene: the fireplace of a blowtorch flared up and instantly after that, intense coffee-scented smoke appeared.
A rubaiyat based mostly on vodka, cinnamon liqueur, honey, Sicilian lemon, and caramelized figs additionally works nicely.
“We current the determine of the bartender as a drinks sommelier. Anybody can request a 100% personalised creation from him,” provides André.
The title La Matta is a tribute to André’s grandfather, Joao da Mata Nogueira, founding father of the furnishings model Lder Interiores, who died in 2019. The grandson justifies this by saying that he inherited the calling to greet folks.
“Each individual from Minas Gerais is inherently hospitable, however the ambiance in our household has at all times been hospitable, and this was handed on to me from an early age,” he notes.
In accordance with the grandson, with the identical tenderness, the grandfather acquired the household for Sunday dinners and prospects within the retailer, treating them to a cup of espresso. As well as, with furnishings, Se Joo and firm have turn out to be consultants in offering hospitality to folks’s properties.
After incomes a level in administration, André labored for an funding agency earlier than deciding to open a restaurant. The gastronomic trade, in line with him, attracted his consideration exactly with the problem of hospitality. He at all times favored going to eating places, he likes to combine flavors within the kitchen, however he by no means wished to be a chef.
Along with learning the instance of his grandfather, the younger man performed an in-depth examine of world-renowned restaurateurs. Danny Meyer, founding father of New York-based Union Sq. Hospitality Group (USHG) restaurant, bar and cafe, is one title. The proprietor of La Matta additionally mentions the Brazilian Ricardo Garrido of Cia. Conventional do Comércio (CiaTC) with dozens of homes in São Paulo.
“The 2 speak concerning the significance of at all times displaying the consumer that you just’re on their facet, not towards them, and making them really feel at dwelling.”
Since opening in April, André has been 100% devoted to the restaurant and has constructed his profession as a restaurateur. “This can be a little-studied determine as a result of eating places are extra linked with cooks. However I see that there’s room for eating places that depend on nice meals, even when the chef just isn’t well-known, and when it comes to hospitality.”
His father, who was on the board of Lder Interiores, was searching for new alternatives and joined the mission. Aurlio continues to work as an advisor to the household enterprise, however spends increasingly time within the restaurant. At the least one of many two is within the room, attentive to element.
Affogato with salted caramel ice cream, dulce de leche and paoca de baru
45 g dulce de leche; 70 g ice cream with salted caramel; 40 ml espresso espresso; 180 g cassava flour; 100 g unsalted butter, diced 50 g cashew nuts; 50 g baru nuts; 50 g brown sugar; 1 orange pear; 1 g refined salt
approach to do
For baru farofa, grind chestnuts till paoka. Combine the chestnuts, cassava flour, butter, brown sugar, orange juice and salt together with your fingertips. Lay out the dough on a deep board. Put within the oven and bake at 180 levels. Test each 10 minutes till golden. Anticipate it to chill down and reserve. When serving, place a spoonful of baru farofa within the heart of the plate. High with a spoonful of dulce de leche. Then place a scoop of salted caramel ice cream on high of the dulce de leche. Put together espresso instantly and serve with ice cream.
Rua Ministro Orozimbo Nonato, 215, Nova Lima