My Signature Dish: Henrique Sá Pessoa’s Calçada De Bacalhau
"The chef behind two-MICHELIN-starred Alma in Lisbon presents his artful interpretation of salted cod, a quintessential Portuguese dish. Henrique Sá Pessoa’s goal was to come up with an elegant presentation based on an element integral to the traditional recipe. He first experimented with covering the dish with a thin egg sheet, but later settled upon a cape made with a carpaccio of cod that is served thinly sliced with a dusting of black olive powder. The interiors of two-MICHELIN-starred Alma. (Photo by Andre Xavier.) According to Portuguese mothers, bacalhau à brás may be a simple dish, but it is delicious—and the latter depends on the care and love of the person who prepares it. It's a philosophy Alma maintains to this day." - Vincent Leung
