Estuary Mouth, by Chef Joana Duarte
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Date
- 18:30 / Cancelled 18:30 / Sold out 18:30 – 20:00
Location
South Garden Gulbenkian Garden
We celebrate the intersections between art and ecology, which run through the work developed in the context of the ‘Bauhaus of the Seas Sails’ project, with a regenerative menu tasting.
This gathering invites you to try an innovative and sustainable menu that brings together the territories of Lisbon and Oeiras, inspired by the ecosystems of the Tagus estuary and the food practices of the future.
Combining ingredients such as algae, halophytic plants, invasive species and resilient crops, chef Joana Duarte has developed 100% gluten-free and lactose-free creations.
In collaboration with ‘CAM’s Table’, the proposal establishes a dialogue between different locations on the shores of the Tagus River, highlighting their gastronomic cultures.
Biographies
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Joana Duarte
Joana Duarte is a trained chef, who also holds a degree in Marine Biology and Biotechnology (IPLeiria) and a Master’s in Oceanography (University of Cádiz). She began her career at IPMA, working in the pelagic research team (sardine and anchovy), led by Dr Yorgos Stratoudakis. In 2009, she trained in Culinary Arts at the Hoffmann School in Barcelona. For the past 15 years, she has worked in professional kitchens, from Michelin-starred restaurants to a variety of fine dining concepts. In recent years, the chef worked alongside Chef Henrique Sá Pessoa, having been responsible for the restaurant ‘Tapisco’ from its opening in 2017 until 2021. In September 2023, Joana launched ‘Rota das Algas’ (The Seaweed Route), combining her deep knowledge of the oceans – and macroalgae in particular – with the art and passion of gastronomy.
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Inês Valle
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