WG MAGAZINE
A
native of the southern Brazilian state of Paraná, Manoella (Manu) Buffara has been rising to prominence among a new generation of masters in the contemporary gastronomy scene. At her restaurant, Manu, in Curitiba, dishes delight guests with very Brazilian ingredients. Notable for their technical sophistication, they are also masterpieces of simplicity and sensitivity. Manu’s ingredients are grown in her very own garden, coddled by a team of trained gardeners who are treated like part of the family and are passionate about nature. They dictate and mould Manu’s ever-changing menu. Her respect for ingredients started in her childhood, and was seasoned in Italy during placements at Michelinstarred establishments. This same respect gained form and consistency after she became the first Brazilian to intern at then-unknown Noma, in Denmark. Another significant influence, in terms of discipline and perfectionism, came with a stint working for Grant Achatz, of Alinea in Chicago. Inspirations for Manu’s recipes come from a plethora of experiences, including some hard graft on a fishing boat in Alaska and backpacking through Europe, as well as from distant family memories and her current team of small scale producers with whom she partners. Her technique is indisputable, and it has become visible in the construction of her dishes, even for those who do not understand the subject. Good taste and sophistication are keywords as she carefully selects her products. This journalism graduate decided that her way of communicating was not through words but through taste. This is the way she writes her story. So much love and dedication earned Manu awards such as Revelation Chef, Chef of the Year and Personality of the Year in publications such as Guia Quatro Rodas, Veja Curitiba Comer & Beber and Bom Gourmet/Gazeta do Povo. In 2015 Manu was also awarded as Best Restaurant of the Country, and Best Restaurant of the South Region. In 2018, Manu put Curitiba on the culinary map as won the Miele One To Watch Award for Latin America’s 50 Best Restaurants. “For me cooking is an expression of love, knowledge, technique, authenticity and respect. Respect for the product, for the farmer, for the chef, for my apron and my family.”
PHOTO © RUBENS KATO
MANU BUFFARA MANU CURITIBA, BRAZIL
WG Summer 2020 -
159