He isn’t a chef and doesn’t have a level in gastronomy. He opened the restaurant for the easy pleasure of a superb earnings and since then he began to current himself as a restaurateur. “Hospitality is within the particulars,” sums up supervisor Andr Nogueira, who runs La Matta restaurant in New Lima along with his father, Aurlio. Each need to present prospects with a whole expertise, i.e. when it comes to service, environment and meals.
As a restaurateur, it is your job to observe each element. The heat of the lighting, the smile while you greet prospects, the best way you discuss in regards to the menu, the look of the meals.
Andr is within the enterprise of offering an gratifying venue, regardless of the event. A lot in order that the restaurant has three very totally different environments. You possibly can select between the principle corridor (with a lit bar), the mezzanine (a extra personal space with low lighting) and the balcony (linked to the open space the place there was already a waterfall with stones that types a water mirror).
“I say that La Matta serves the shopper the best way he needs. If you wish to come as a gaggle for drinks and appetizers, you possibly can keep on board. For a pair having a romantic dinner, I like to recommend the mezzanine,” he says.
As within the kitchen, targeted on Mediterranean recipes, the venture signed by the Belo Horizonte workplace Balsa Arquitetura is guided by the distinction between the land and the ocean.
For a restaurateur, customer support is what drives enterprise. “Individuals are a very powerful factor. I can speak about a number of qualities of the restaurant, but when you do not have a superb crew that can assist you, the venture is not going to proceed,” factors out Andr, who pays particular consideration to recruitment and presents frequent coaching.
He is aware of that hospitality goes 100% by means of waiters, and that is why he understands that this career must be revered extra.
From reception to the second the account is closed, the shopper should really feel welcome by the crew. The service effortlessly exudes sympathy, kindness and availability.
They’re alert to know when to method the desk. They’re assured in describing the menu and providing some options (they fight all of the meals and drinks beforehand).
The motion takes place with all calmness and steadiness. Whereas they make their presence felt, they need to go virtually unnoticed.
The very best praise Andr heard within the final 5 months was from a buyer who stated the clerks had been at all times smiling. This, he says, contributes to a extra relaxed and fewer formal setting. All credit score goes to maitre Aramis Juliano, who’s chargeable for coaching the salon workers, who has a few years of expertise within the Outback chain.
The central determine at La Matta doesn’t need to be the chef, which isn’t to say that the meals loses its energy on this association. Quite the opposite, the seek for perfection is a continuing within the restaurant’s routine.
The menu, developed by NaMesa So Paulo consultancy, is impressed by Mediterranean delicacies and the nations discovered on this coastal strip. The recipes have been designed to deliver to the desk contemporary substances and mixtures that may shock the palate.
For the final three months, chef Srgio Mendes, who has already labored with Mediterranean delicacies at Capitlio, has been in control of the kitchen (and ensures the standard normal).
Some dishes actually observe the idea of land and sea, putting meat and seafood aspect by aspect. For starters, there’s an arancini (risotto dumpling) full of octopus. Spanish chorizo emulsion (pork sausage) on prime.
Panzanella salad combines shrimp and jamn serrano (a typical Spanish ham). Mar e Montanha rice mixes octopus, shrimp and pancetta among the many most important dishes.
On the Mediterranean aspect, the emphasis is on octopus carpaccio with Sicilian lemon gel and fennel pickles and salmon in sesame with labneh (dried cottage cheese) and natural greens.
There are additionally choices for many who like extra energy. Andr is keen about demi-glace, which is lowered within the fireplace for 3 days and turns into an umami “bomb”, because the fifth taste is known as.
This sauce is used as a base for a number of dishes, together with duck rice “hiding” beneath grilled carrots and peas and duck breast. Simply take a deep fork and really feel its creamy texture that mixes the sliced meat with the spices.
En path to the Mediterranean, the menu nods to the Center East with two dishes that carry most of the area’s flavors. They’re grilled cauliflower with hummus, labneh and crispy chickpeas, and lamb stew with Moroccan couscous and carrots in a yogurt sauce.
To present different examples, Prawns Provençal attracts from France, whereas Italy is represented by filet with cacio a pepe (pepper and cheese) sauce with truffles and leek risotto.
Following the precept that you just eat along with your eyes first, the restaurant invests within the look of its dishes. “We weighed style and presentation to create the proper mixture,” feedback Andr.
Care is in the best way every factor is positioned, but in addition within the dishes. Virtually all are made by Cermica Santana, a college in Aglomerado da Serra, in BH.
Nonetheless on the subject of magnificence, the desserts are the present. They attraction with presentation and conquer for style. Affogato La Matta, the Minas Gerais model of the Italian dessert, has already turn into an icon of the restaurant. A part of a quite simple recipe, however one which delivers contrasting flavors, textures and temperatures.
The dish arrives on the desk with salted caramel ice cream, dulce de leche and a paoca nut bar. 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 Italian meringue “sculpture” is highlighted by a tall and pointed sugar decoration. Upon leaving we found layers of woolly bread, raspberry cream and milk ice cream.
The bar just isn’t lit accidentally. He pointedly factors to the bartender, Robson Jr., who’s signing the drink listing. Ardour Espresso with cachaa, ardour fruit, lemon and low and vanilla syrup is nice.
On the desk, we fastidiously watched a captivating scene: the fireplace of a lamp appeared, adopted instantly by an intense smoke with the odor of espresso.
Rubaiyat based mostly on vodka, cinnamon liqueur, honey and Sicilian lemon and caramelized figs additionally works nicely.
“We current the character of the pinnacle of the bar as a drink sommelier. Anybody who needs can ask him for a 100% customized creation,” provides Andr.
The identify La Matta is a tribute to Andro’s grandfather João da Mata Nogueira, the founding father of the furnishings model Lder Interiores, who died in 2019. The grandson justifies this by inheriting from him the career of welcoming individuals.
“Each particular person from Minas Gerais has a little bit of hospitality by nature, however the environment in our household has at all times been welcoming and this was handed on to me from an early age,” he emphasizes.
Based on the grandson, the grandfather obtained the household for Sunday lunches and prospects within the retailer with the identical love and provided them a cup of espresso. As well as, Seu Joo and firm have turn into consultants in bringing hospitality to individuals’s properties by means of furnishings.
With a diploma in administration, Andr labored in an funding agency earlier than deciding to open a restaurant. The sphere of gastronomy, as he says, him exactly due to hospitality points. He has at all times liked going to eating places, finds the culinary problem of blending flavors thrilling, however by no means wished to be a chef.
Along with wanting on the instance of his grandfather, the younger man performed an in-depth survey of restaurateurs who’re world references. Danny Meyer, founding father of the New York restaurant, bar and cafe Union Sq. Hospitality Group (USHG), is without doubt one of the names. The proprietor of La Matta additionally mentions the Brazilian Ricardo Garrido, from Cia. Conventional do Comércio (CiaTC), with dozens of homes in São Paulo.
“The 2 discuss in regards to the significance of at all times displaying the shopper that you just’re on their aspect, not in opposition to them, and making them really feel at house.”
Since opening in April, Andr has devoted himself 100% to the restaurant and is constructing his profession as a restaurateur. “That is an understudied determine as a result of eating places are extra linked to cooks. However I see that there’s room for eating places that guess on glorious 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 challenges and joined the venture. Aurlio continues as a marketing consultant to the household enterprise, however spends increasingly time within the restaurant. A minimum of considered one of them is within the foyer, taking note of element.
Affogato with salted caramel ice cream, dulce de leche and paoca de baru
45 g of dulce de leche; 70 g of salted caramel ice cream; 40 ml of espresso espresso; 180 g cassava flour; 100 g of unsalted butter, minimize into cubes; 50 g of cashew nuts; 50 g of bar nuts; 50 g of brown sugar; 1 pear orange; 1 g of refined salt
The way in which to do
For the farofa bar, grind the chestnuts till clean. Utilizing your fingertips, combine collectively the chestnuts, cassava flour, butter, brown sugar, orange juice and salt. Unfold the dough on a deep reducing board. Place within the oven and bake at 180 levels. Test each 10 minutes till golden. Look ahead to it to chill and reserve. When serving, place a spoonful of farofa bar within the middle of the plate. Add a spoonful of dulce de leche on prime. Then place a scoop of salted caramel ice cream on prime of the dulce de leche. Put together espresso instantly and serve over ice cream.
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