He isn’t a chef and has no gastronomic schooling. He opened the restaurant for the straightforward 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 clients with an entire expertise, that’s, marked by service in addition to environment and meals.
As a restaurateur, your job is to supervise each element. The heat of the lighting, the smile when assembly clients, the way in which they speak concerning the menu, the looks of the dishes.
André takes care to supply a pleasing house for any event. A lot in order that the restaurant has three very completely 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 shopper the way in which 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 challenge signed by the Balsa Arquitetura workplace in Belo Horizonte.
For a restaurateur, customer support is what drives the enterprise. “Persons are an important factor. I can discuss a couple of qualities of a restaurant, but when you do not have a superb workforce, the challenge will not materialize,” notes André, who focuses on recruiting and provides frequent coaching periods.
He is aware of that hospitality is 100% via waiters and it’s because of this that he understands that this career must be valued extra.
From the second of admission to the second of closing the account, the shopper should really feel welcomed by the workforce. Effortlessly, the service employees is empathetic, type, and approachable.
They’re attentive to know when to strategy the desk. They confidently describe the menu and supply some ideas (pre-tasting all dishes and drinks).
The motion takes place with all calmness and discretion. By making their presence felt, they wish to go nearly unnoticed.
The very best praise Andre obtained in 5 months was from a buyer who stated the salespeople had been smiling on a regular basis. Based on him, that is facilitated by a lighter and fewer formal atmosphere. All of the credit score for this belongs to the grasp Aramis Giuliano, who trains the salon employees 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 positioned on this coastal strip. The recipes have been designed to convey contemporary substances to the desk and combos that may shock the palate.
For the previous three months, chef Srgio Mendez, who has already labored with Mediterranean delicacies at Capitlio, has been answerable for the kitchen (and ensures the standard commonplace).
Some dishes actually observe the idea of land and sea and facet by facet with meat and seafood. Let’s begin with arancini (risotto dumplings) filled with 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 many who like extra energy. Andr is infatuated with demi-glace, which languishes on fireplace for 3 days and turns into a “bomb” of umami, because the fifth style is named.
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 present 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 simply eat along 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. Nearly all of them are produced by Cermica Santana, a college 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 into a restaurant icon. A part of a quite simple recipe, but it surely gives 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 will not assist however discuss 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 fireplace for a motive. 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 primarily based on vodka, cinnamon liqueur, honey, Sicilian lemon, and caramelized figs additionally works properly.
“We current the determine of the bartender as a drinks sommelier. Anybody can request a 100% customized creation from him,” provides André.
The identify 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 individuals.
“Each particular person from Minas Gerais is inherently hospitable, however the environment in our household has all the time been hospitable, and this was handed on to me from an early age,” he notes.
Based on the grandson, with the identical tenderness, the grandfather obtained the household for Sunday dinners and clients within the retailer, treating them to a cup of espresso. As well as, with furnishings, Se Joo and firm have turn into specialists in offering hospitality to individuals’s houses.
After incomes a level in administration, André labored for an funding agency earlier than deciding to open a restaurant. The gastronomic business, in accordance with him, attracted his consideration exactly with the difficulty of hospitality. He all the time 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 carried out 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 identify. 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 all the time displaying the shopper that you simply’re on their facet, not towards them, and making them really feel at house.”
Since opening in April, André has been 100% devoted to the restaurant and has constructed his profession as a restaurateur. “It is 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 shouldn’t be well-known, and by way of hospitality.”
His father, who was on the board of Lder Interiores, was searching for new alternatives and joined the challenge. Aurlio continues to work as an advisor to the household enterprise, however spends increasingly time within the restaurant. A minimum of 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
solution to do
For baru farofa, grind chestnuts till paoka. Combine the chestnuts, cassava flour, butter, brown sugar, orange juice and salt along 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. Await it to chill down and reserve. When serving, place a spoonful of baru farofa within the middle of the plate. Prime 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