{"id":79225,"date":"2025-11-03T10:35:25","date_gmt":"2025-11-03T13:35:25","guid":{"rendered":"https:\/\/www.travel3.com.br\/?p=79225"},"modified":"2025-11-03T10:35:27","modified_gmt":"2025-11-03T13:35:27","slug":"jantar-chef-patagonia-botanique","status":"publish","type":"post","link":"https:\/\/www.travel3.com.br\/site\/acontece-no-turismo\/jantar-chef-patagonia-botanique\/","title":{"rendered":"Jantar no Botanique traz chef da Patag\u00f4nia e filosofia slow food"},"content":{"rendered":"\n

Evento da temporada Primavera do Paladar recebe Duv\u00e1n Ochoa Zuluaga, do restaurante Las Balsas, Relais & Ch\u00e2teaux Argentina<\/h2>\n\n\n\n

O Botanique Hotel Experience recebe, no dia 8 de novembro<\/strong>, o chef Duv\u00e1n Ochoa Zuluaga<\/strong>, \u00e0 frente do restaurante Las Balsas<\/strong>, membro da Relais & Ch\u00e2teaux<\/strong>, localizado \u00e0s margens do Lago Nahuel Huapi, em Villa La Angostura<\/strong>, na Patag\u00f4nia argentina. O jantar integra a temporada Primavera do Paladar<\/strong>, que vem reunindo chefs latino-americanos reconhecidos por suas propostas criativas e sustent\u00e1veis.<\/p>\n\n\n\n

O evento \u00e9 patrocinado pela Prime You<\/strong>, empresa de Marcos Matta<\/strong>, pioneira no compartilhamento de jatos, helic\u00f3pteros, barcos, im\u00f3veis e carros esportivos, al\u00e9m de oferecer gest\u00e3o completa de aeronaves. Matta tamb\u00e9m \u00e9 s\u00f3cio do Botanique Hotel Experience.<\/p>\n\n\n

\n
\"Chef
Chef Duv\u00e1n Ochoa Zuluaga (Foto: Relais&Ch\u00e2teaux\/Divulga\u00e7\u00e3o)<\/figcaption><\/figure><\/div>\n\n\n

A cozinha de montanha e a filosofia slow food<\/h3>\n\n\n\n

Com uma cozinha profundamente conectada ao territ\u00f3rio, Ochoa imprime sua identidade no Las Balsas por meio de menus que refletem o terroir patag\u00f4nico em sua forma mais pura. Seus pratos celebram os sabores frios e minerais da regi\u00e3o, valorizando frescor, acidez e sazonalidade, com ingredientes como trutas de lago, carnes de ca\u00e7a e vegetais de montanha.<\/p>\n\n\n\n

\u201cCozinhar na Patag\u00f4nia \u00e9 um exerc\u00edcio de respeito: \u00e0 terra, ao clima e ao tempo que a natureza imp\u00f5e. A cozinha de montanha ensina paci\u00eancia e verdade<\/em><\/strong>\u201d, afirma o chef, defensor de princ\u00edpios de slow food, sustentabilidade e cozinha consciente.<\/p>\n\n\n\n

Sua abordagem une a tradi\u00e7\u00e3o culin\u00e1ria patag\u00f4nica a t\u00e9cnicas contempor\u00e2neas internacionais, resultando em cria\u00e7\u00f5es que traduzem a paisagem e a biodiversidade local para o prato.<\/p>\n\n\n

\n
\"Botanique
Foto: Relais&Ch\u00e2teaux\/Divulga\u00e7\u00e3o<\/figcaption><\/figure><\/div>\n\n\n

Gastronomia com prop\u00f3sito<\/h3>\n\n\n\n

Ao trazer sua assinatura ao Botanique<\/strong>, Duv\u00e1n Ochoa refor\u00e7a o esp\u00edrito da Primavera do Paladar<\/strong>, temporada que transforma o restaurante do hotel em um palco da diversidade gastron\u00f4mica latino-americana<\/strong>.<\/p>\n\n\n\n

A iniciativa reflete a filosofia do Botanique Hotel Experience, que valoriza bem-estar, sustentabilidade e conex\u00e3o com a natureza como pilares da hospitalidade contempor\u00e2nea na Serra da Mantiqueira.<\/p>\n\n\n\n

\u201cCada chef que passa por essa temporada traz n\u00e3o apenas sabores, mas uma vis\u00e3o sobre o tempo e o territ\u00f3rio. A cozinha do Duv\u00e1n traduz o que h\u00e1 de mais genu\u00edno na Patag\u00f4nia \u2014 uma express\u00e3o que conversa profundamente com o nosso conceito de luxo natural e consciente<\/em><\/strong>\u201d, afirma Marcus Serejo<\/strong>, diretor-geral do Botanique Hotel Experience.<\/p>\n\n\n\n

Para mais informa\u00e7\u00f5es, acesse o site do Botanique<\/a><\/strong>.<\/p>\n\n\n\n

Pr\u00f3ximo jantar da temporada – 22 de novembro \u2013 Chef Franco Hurtado | Hotel B (Lima, Peru)<\/h3>\n\n\n\n

Localizado no bairro art\u00edstico de Barranco<\/strong>, o Hotel B<\/strong> \u00e9 um \u00edcone cultural e gastron\u00f4mico do Peru<\/strong> e membro da Relais & Ch\u00e2teaux<\/strong>. O chef Franco Hurtado<\/strong> combina ingredientes andinos e amaz\u00f4nicos com influ\u00eancias da cozinha Nikkei<\/strong>, destacando tub\u00e9rculos, milho e frutos do mar em pratos cheios de cor, t\u00e9cnica e sabor.<\/p>\n","protected":false},"excerpt":{"rendered":"

Evento da temporada Primavera do Paladar recebe Duv\u00e1n Ochoa Zuluaga, do restaurante Las Balsas, Relais & Ch\u00e2teaux Argentina<\/p>\n","protected":false},"author":5,"featured_media":79226,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[969,6],"tags":[6104,1765,6961,272,6320,6069],"class_list":["post-79225","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-acontece-no-turismo","category-gastronomia","tag-botanique-hotel-experience","tag-campos-do-jordao","tag-duvan-ochoa-zuluaga","tag-gastronomia","tag-gastronomia-patagonica","tag-villa-la-angostura"],"yoast_head":"\nJantar no Botanique traz chef da Patag\u00f4nia e filosofia slow food - Travel3<\/title>\n<meta name=\"description\" content=\"O chef Duv\u00e1n Ochoa, do Las Balsas Relais & Ch\u00e2teaux, comanda jantar no Botanique com sabores da Patag\u00f4nia e filosofia slow food\" \/>\n<meta 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