At the table with DECENIO

Use to view more
Use to view more
DECENIO X NUNO BERGONSE Chef Nuno Bergonse joins Decenio in a collaboration that celebrates authenticity, balance, and the Mediterranean lifestyle, with recipes that promise to surprise. Nuno Bergonse is a Portuguese-Brazilian chef who began his culinary journey at the age of 16, when he enrolled in the Lisbon School of Hospitality and Tourism. Born in Brazil to a Brazilian father and a Portuguese mother, he grew up in a family environment marked by macrobiotic eating and a sustainable and holistic view of life—influences that continue to be reflected in his contemporary, creative, and conscious approach to gastronomy, where flavor, sustainability, and experience go hand in hand. Throughout his career, he has worked in renowned kitchens such as the Hotel Ritz, the Vírgula restaurant with Chef Bertílio Gomes, and the Eleven restaurant (1 Michelin star). He also has international experience in London, Mozambique, and Barcelona, with the Roca brothers (3 Michelin stars). In Portugal, he founded the restaurant “Pedro e o Lobo” and led projects such as “Ministerium Cantina”, “Duplex”, “La Puttana” and “Azul”, at the Time Out Market. In 2017, he created his own company, where he develops catering, consulting and training projects, with a special focus on the creation and production of gastronomic events and immersive experiences around gastronomy. He also served as a judge on the MasterChef program, reinforcing his media presence and recognition of his career in the field of gastronomy. In parallel, he was involved in projects with a strong social impact, having been a mentor for "Marhaba," a catering project that promotes the integration of refugees through gastronomy, and "É um Restaurante," from the Crescer association, an initiative that supports the reintegration of people who are or were formerly homeless, reflecting his conviction that gastronomy can be a real tool for inclusion and social transformation. Her journey intertwines gastronomy, travel, and culture, exploring food as a universal language that connects people.

Use to view more

DECENIO X NUNO BERGONSE

Chef Nuno Bergonse joins Decenio in a collaboration that celebrates authenticity, balance, and the Mediterranean lifestyle, with recipes that promise to surprise.
Nuno Bergonse is a Portuguese-Brazilian chef who began his culinary journey at the age of 16, when he enrolled in the Lisbon School of Hospitality and Tourism. Born in Brazil to a Brazilian father and a Portuguese mother, he grew up in a family environment marked by macrobiotic eating and a sustainable and holistic view of life—influences that continue to be reflected in his contemporary, creative, and conscious approach to gastronomy, where flavor, sustainability, and experience go hand in hand.
Throughout his career, he has worked in renowned kitchens such as the Hotel Ritz, the Vírgula restaurant with Chef Bertílio Gomes, and the Eleven restaurant (1 Michelin star). He also has international experience in London, Mozambique, and Barcelona, with the Roca brothers (3 Michelin stars).
In Portugal, he founded the restaurant “Pedro e o Lobo” and led projects such as “Ministerium Cantina”, “Duplex”, “La Puttana” and “Azul”, at the Time Out Market. In 2017, he created his own company, where he develops catering, consulting and training projects, with a special focus on the creation and production of gastronomic events and immersive experiences around gastronomy.
He also served as a judge on the MasterChef program, reinforcing his media presence and recognition of his career in the field of gastronomy.
In parallel, he was involved in projects with a strong social impact, having been a mentor for "Marhaba," a catering project that promotes the integration of refugees through gastronomy, and "É um Restaurante," from the Crescer association, an initiative that supports the reintegration of people who are or were formerly homeless, reflecting his conviction that gastronomy can be a real tool for inclusion and social transformation.
Her journey intertwines gastronomy, travel, and culture, exploring food as a universal language that connects people.

Use to zucchini blossoms with gorgonzola and caramelized figs
Use to zucchini blossoms with gorgonzola and caramelized figs
Zucchini blossoms with Gorgonzola and caramelized figs For courgette flowers:12 courgette flowers100g of Gorgonzola cheese100 g of mascarpone40 g of pine nuts1 tablespoon of finely chopped fresh chivesZest of 1 orangeGround black pepperFleur de sel, if needed.For the batter:80 g of wheat flour40 g of cornstarch (Maizena)150-180 ml of very cold sparkling waterSunflower oil, for fryingZest of 1 orangeFor the caramelized figs:8 ripe figs60 g of white sugar40 ml of Port wine1 small sprig of rosemaryFor the zucchini salad:2 small, tender courgettesFleur de selBlack pepperOrange zest Preparation The filling Start by toasting the pine nuts in a frying pan over medium heat until they are lightly golden and fragrant. Remove from the heat and let cool. In a bowl, combine the Gorgonzola and mascarpone. Stir with a spoon until you obtain a creamy and homogeneous mixture. Combine the toasted pine nuts, keeping them whole, the chopped chives, a generous amount of black pepper, and the orange zest. Gently mix and set aside. Open the zucchini flowers carefully and remove the inside, cleaning them without damaging the petals. Fill each flower with the Gorgonzola, mascarpone, and pine nut mixture. Gently close the petals, slightly twisting the ends to keep the filling inside. For the batter: In a bowl, mix the wheat flour with the cornstarch. Gradually add the very cold sparkling water, stirring only as needed to obtain a smooth and slightly thick batter. Sparkling water helps create a lighter, crispier coating. Dip each stuffed flower in the batter, letting the excess drip off, and fry in very hot sunflower oil until golden and crispy. Remove and drain on absorbent paper. Caramelized figs: Cut the figs into quarters. Place the sugar in a frying pan and let it melt over medium heat, without stirring too much, until it forms a golden caramel. Combine the figs and let them caramelize gently. Once they are coated in caramel, deglaze with Port wine and add the sprig of rosemary. Let it cook briefly, until the sauce thickens and coats the figs. Remove the rosemary before serving. Zucchini salad : Slice the zucchini very thinly, preferably with a mandoline. Season just before serving with fleur de sel, black pepper, and orange zest, preserving the crunchy texture and freshness of the zucchini.

Use to zucchini blossoms with gorgonzola and caramelized figs

Zucchini blossoms with Gorgonzola and caramelized figs

For courgette flowers:12 courgette flowers100g of Gorgonzola cheese100 g of mascarpone40 g of pine nuts1 tablespoon of finely chopped fresh chivesZest of 1 orangeGround black pepperFleur de sel, if needed.For the batter:80 g of wheat flour40 g of cornstarch (Maizena)150-180 ml of very cold sparkling waterSunflower oil, for fryingZest of 1 orangeFor the caramelized figs:8 ripe figs60 g of white sugar40 ml of Port wine1 small sprig of rosemaryFor the zucchini salad:2 small, tender courgettesFleur de selBlack pepperOrange zest

Preparation
The filling
Start by toasting the pine nuts in a frying pan over medium heat until they are lightly golden and fragrant. Remove from the heat and let cool.
In a bowl, combine the Gorgonzola and mascarpone. Stir with a spoon until you obtain a creamy and homogeneous mixture.
Combine the toasted pine nuts, keeping them whole, the chopped chives, a generous amount of black pepper, and the orange zest. Gently mix and set aside.
Open the zucchini flowers carefully and remove the inside, cleaning them without damaging the petals.
Fill each flower with the Gorgonzola, mascarpone, and pine nut mixture. Gently close the petals, slightly twisting the ends to keep the filling inside.
For the batter: In a bowl, mix the wheat flour with the cornstarch. Gradually add the very cold sparkling water, stirring only as needed to obtain a smooth and slightly thick batter.
Sparkling water helps create a lighter, crispier coating.
Dip each stuffed flower in the batter, letting the excess drip off, and fry in very hot sunflower oil until golden and crispy.
Remove and drain on absorbent paper.
Caramelized figs: Cut the figs into quarters.
Place the sugar in a frying pan and let it melt over medium heat, without stirring too much, until it forms a golden caramel.
Combine the figs and let them caramelize gently. Once they are coated in caramel, deglaze with Port wine and add the sprig of rosemary.
Let it cook briefly, until the sauce thickens and coats the figs. Remove the rosemary before serving.
Zucchini salad : Slice the zucchini very thinly, preferably with a mandoline.
Season just before serving with fleur de sel, black pepper, and orange zest, preserving the crunchy texture and freshness of the zucchini.