#CONNECTED with chef
João
Ricardo
Alves
Meet João Ricardo Alves, the chef in Arkhe Restaurant who combines passion, technique, careful study and creativity with a strong environmental awareness. With the combination of these elements, he proposes an innovative and modern vegetable-based cuisine.
Contents
The chef
Arkhe Restaurant
Hazelnut and herb pesto recipe
The chef
With a background in classical French cuisine, his professional career led him to work in different countries such as Switzerland, France and England. During the first years, he had the opportunity to practice in haute cuisine restaurants. This experience accounts for his knowledge, discipline, rigour and love for his chosen profession.
It was when working in France, in a traditional haute cuisine restaurant near Haute-Loire, that his life and way of cooking began to pull in a different direction. The restaurant where he worked specialized in meat and game from the region, where wildfowl were delivered to the kitchen shortly after being caught and were cleaned and boned in loco. It was here that he began to question the overconsumption of animal protein. The opportunity to work in this restaurant accounts for his solid foundations in French cuisine, knowledge and techniques. However, working with meat began to create ethical and moral discomfort. It was time for a change and a new environment.
“He began to question the over consumption of animal protein”
It was during this time that he decided to study nutrition and to eliminate animal protein from his own diet as an experiment.
Happy with his conclusions, he moved to England and started working at Vegetarian restaurants. It was during this period that he had the privilege of working in the only vegetarian restaurants in the Michelin European Guide: Terre a Terre (Bib Gourmand) and Joia (1 star) in Milan.
Travelled throughout Asia in search of new inspirations, cuisines and cultures
After working for over six years in Europe, he decided to take a sabbatical and travelled throughout Asia in search of new inspirations, cuisines and cultures. Here he was appointed head chef of one of the pioneers of vegetarian and vegan haute cuisine – the Fivelements Hotel in Bali.
In 2017 he travelled to Lisbon in search of his family roots. It was here that he started a project of plant-based pop-up dinners as a means of testing the Portuguese market. The population strongly adhered, and he achieved his dream of creating his own space – the Arkhe restaurant.
Arkhe Restaurant
Is the first plant-based restaurant in Lisbon. Here, you can experience fruit and vegetables along with a touch of fine dining in a relaxed atmosphere.
The combination of aromas and flavours from their dishes is well worth experiencing. It encourages us all to take another look at what you can do with vegetables. For the perfect combination, the dishes are accompanied by a careful selection of wines suggested by sommelier Alejandro Chavarro.
s. arkhe.pt
Hazelnut and Herb Pesto Recipe
by chef João Ricardo Alves
Ingredients
400g – hazelnuts (roasted and peeled)
300 g – spinach leaves
100 g – basil
50 g- parsley
100 g – rocket
200 ml – Azeitona Verde Premium Edition organic olive oil
20 ml – lemon juice
1 clove – garlic
Freshly ground black pepper
Salt
Method
Bring a pot of water and 1 dessert spoon of salt to the boil. As soon as the water starts to boil, blanch the spinach leaves for 2 minutes. Remove from the heat, drain and place the spinach leaves immediately in a bowl of cold water and ice cubes.
Remove the spinach from the water and squeeze out any excess water. Set aside.
Mash the garlic clove until paste-consistency and set aside.
Grind the hazelnuts in a food processor and set aside.
Join the spinach, basil, parsley, rocket, garlic and lemon juice to the food processor, blend and add the olive oil.
When the mixture is homogeneous, add the hazelnuts and seasoning to taste.
Cover with a layer of olive oil and refrigerate for up to 4 days.
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