Alain Poletto, embassadeur de la cuisson sous vide à « Prazeres da Mesa Ao Vivo » Sao Paulo

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Du 27 au 29 octobre 2010 à eu lieu à Sao Paulo (Brésil) l’un des plus grand congrès gastronomique d’Amérique Latine « Prazeres da Mesa Ao Vivo » au centre Universitaire Senac.

A cette occasion le Chef Alain Poletto a cuisiné, sur le thème de l’Amazonie, et en utilisant la technique de la cuisson sous vide basse température, un poisson Pirarucu, sauce au Tucupi et herbes jambu, alfavaca, chicoria do Parà.