My name is Marcus Stoll. I graduated in gastronomy from Senac in 2010. I began my career as an intern at the Sheraton Hotel in Porto Alegre, Brazil. After working in several restaurants and participating in events, I became the head chef at Vinum Enoteca. In 2014, I felt the need for a change, so I moved to Ireland. There, I had the opportunity to experience new cultures, working in different types of cuisine, from Irish to Italian. I lived there for two years and was invited to work at a French restaurant in Lisbon. I decided to seize the opportunity, moving to Lisbon in 2016. Since then, I've worked in French, Portuguese, Brazilian, and Canadian restaurants. In 2019, I was invited to participate in a book that proposed a fusion of Brazilian and Portuguese food, along with 10 other Brazilian chefs who also live in Lisbon.

I have a unique style that characterizes all my work, with innovation and creativity. Knowing that the ingredients used in my dishes are extremely important for creating my recipes, I always try to certify the origin of my products, working with suppliers selected for their quality and reliability.

For me, cooking is...

an incessant search to satisfy and surprise the palate.

I learned to cook at...

I grew up watching my grandparents cook and this sparked my interest in learning and discovering gastronomy.

A cooking secret...

The kitchen has always been my refuge. I believe my secret is to do what I love with the utmost dedication and love.

My menus

UMA VIDA

STARTER

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PÃO DE LEITE DA VÔ COM MANTEIGA DE MEL FUMADO E MIX DE AZEITONAS MARINADAS

FOCACCIA EM FORNO A LENHA COM AZEITE DE COENTROS FRESCOS E TAPENADE DE ATUM E MANJERICÃO

PÃO LOW CARB DE ABÓBORA COM SEMENTES , HUMMUS DE BATATA DOCE E MIX VEGETAIS

FIRST COURSE

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SALADA DE ESPARGOS, MELÃO PORRUGUES , PRESUNTO IBÉRICO E VINAGRETE DE FRAMBOESA

CAMARÃO GRATINADO EM QUEIJO DA SERRA DA ESTRELA COM RÚCULA SELVAGEM

SALADA DE POLVO COM PIMENTOS ASSADOS EM CARVÃO FINALIZADO COM SALICORNIA DA COSTA E MAIONESE DE WASABI

CARPACCIO DO LOMBO COM MOSTARDA ANTIGA E NOZES CROCANTE

MAIN COURSE

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BOCHECHA DE PORCO PRETO COM TEXTURAS DE BATATA DOCE, MINI VEGETAIS E CRUMBLE DE ERVAS / BLACK PORK CHEEK WITH TEXTURES OF SWEET POTATOES, MINI VEGETABLES AND HERB CRUMBLE

RISOTO DE BETERRABA COM QUEIJO DE CABRA, ALHO FRANCÊS E ERVILHAS VERDES

RAVIOLI DE BACALHAU E MANJERICÃO COM MOLHO DE ESPUMANTE E PINHÕES CROCANTES

ROBALO SELVAGEM EM CROSTA DE ERVAS SERVIDO COM GRATAN DE BATATA AGRIA AO MOLHO HOLLANDAISE COM ALACAPARRAS

LOMBO DE NOVILHO EM CAMA DE BRIOCHE TOSTADO, FOIE GRAS SELADO, MINI BATATA NO AÇAFRÃO, LEGUMES BABY FINALIZADO EM DEMI GLACÊ COM VINHO TINTO

MAGRET DE CANARD COM RISOTO DE LARANJA E MOLHO DE FIGOS FINALIZADO COM CRUMBLE SALGADO AMENDOIM

DESSERT

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MIL FOLHAS DE DOCE DE OVOS COM FRUTOS DO BOSQUE E FIOS DE OVOS /SWEET EGG THOUSAND LEAVES WITH FOREST FRUITS AND EGG THREADS

TARTE TATIN DE MAÇA, GELADO DE NATA FRESCA FINALIZADO COM CRUMBLE DE ESPECIARIAS / APPLE TATIN PIE, FRESH CREAM ICE CREAM FINISHED WITH SPICE CRUMBLE

CANELÉ DE BORDEAUX COM TEXTURAS DE CHOCOLATE 70 % / BORDEAUX CANELÉ WITH CHOCOLATE TEXTURES 70%

INTENSO DE CHOCOLATE COM AVELÃ SERVIDO COM GELADO DE CARAMELO SALGADO

BBQ TIME

STARTER

All inclusive

PÃO COM ALHO E MANTEIGA DE ERVAS

MINI LEGUMES BRASEADOS COM HUMMUS DE BETERRABA ASSADA NA BRASA

BRIOCHE COM CHOURIÇO ALENTEJANO

FIRST COURSE

All inclusive

QUEIJO PROVOLONE COM VINAGRETE DE PIMENTOS ASSADOS

LINGUIÇA TOSCANA COM FAROFA DE BACON

BERINGELA ASSADA NA BRASA COM MOLHO DE ALHO TOSTADO E QUEIJO CREME FINALIZADO COM CASTANHAS ASSADAS

CAMARÃO NA BRASA COM CHUTNEY DE ABACAXI

MAIN COURSE

All inclusive

ROBALO NA BRASA COM SALSA VERDE E LIMÃO

BACALHAU NA BRASA COM ALHO E ESPINAFRE COZIDO

SHORT RIBS EM BAIXA TEMPERATURA COM BATATA RÚSTICA E CHIMICHURRI

ENTRECOTE MATURADO NA BRASA

MAMINHA URUGUAI COM MANTEIGA DE ERVAS

LOMBINHO DE PORCO ALENTEJANO COM COGUMELOS E ESPARGOS TOSTADOS

DESSERT

All inclusive

PANQUECAS COM DOCE DE LEITE BRASEADA NA BRASA E PISTACHIO

BANANA FLAMBADA COM MOUSSE DE CHOCOLATE BRANCO

MENU CARTE BLANCHE

STARTER

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AMOUSE BOUCHE DUO DE BRIOCHE , MANTEIGA NOISSETTE DE ERVAS DE PROVENCE, TERRINA DE FOIE GRAS E DOCE DE FIGO / AMUSE BOUCHE DUO DE BRIOCHE, HERBS DE PROVENCE NOISETTE BUTTER, FOIE GRAS TERRINE AND FIG JAM /

AMOUSE BOUCHE DUO DE BROCHE, TRIO DE QUEIJOS FRANCESES E TAPENADE DE SARDINHAS /AMUSE BOUCHE DUO DE BROCHE, FRENCH CHEESE TRIO AND SARDINE TAPENADE

FIRST COURSE

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LASCAS DE BACALHAU, AVELUDADO DE ALHO FRANCÊS E EMULSÃO / COD SHEET, CREAM LEEK AND TRUFFLE EMULSION /DE TRUFAS /

SALMÃO CONFITADO EM FLOR DE SAL, AVOCADO , SALICORNIA E WASABI / SALMON CONFIT IN FLOR DE SAL, AVOCADO, SALICORNIA AND WASABI

ESCALOPES DE FOIE GRAS SELADO COM ESPARGOS BRANCOS E ESPUMA DE CHAMPAGNE / FOIE GRAS ESCALOPS WITH WHITE ASPARAGUS AND CHAMPAGNE SAUCE

VIEIRAS BRASEADAS, CENOURAS , FUNCHO , GENGIBRE , SALSA E MANTEIGA TRUFADA / BRAISED SCALOPS , CARROTS, FENNEL, GINGER, PARSLEY AND TRUFFLED BUTTER

MAIN COURSE

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GAROUPA EM BAIXA TEMPERATURA, CROCATE DE ARROZ , PURÊ DE PASTINACA E LEGUMES DA ÉPOCA / LOW TEMPERATURE GROUPER, RICE CRISPY, PASTINCA PUREE AND SEASONAL VEGETABLES

ATUM MI CUIT, CANELLONI DE BERINGELA, EMULSÃO DE RATATOUILLE E TEXTURAS DE TOMATE / TUNA MI CUIT, EGGPLANT CANELLONE, RATATOUILLE EMULSION AND TOMATO TEXTURES

COQ AU VIN DE PATO CANARD SERVIDO COM SUFLÊ DE BATATA E FOLHAS DE RUCULA SELVAGEM / COQ AU VIN CANARD DUCKSERVED WITH POTATO SOUFLE AND ROCKETLEAVES

BEEF WELLINGTON SERVIDO COM PURÊ DE BATATA AVELUDADO TRUFADO, ESPARGOS E MOLHO DEMI GLACÊ

DESSERT

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TARTE TATIN DE MAÇA, GELADO DE NATA FRESCA FINALIZADO COM CRUMBLE DE ESPECIARIAS / APPLE TATIN PIE, FRESH CREAM ICE CREAM FINISHED WITH SPICE CRUMBLE

CANELÉ DE BORDEAUX COM TEXTURAS DE CHOCOLATE 70 % / BORDEAUX CANELÉ WITH CHOCOLATE TEXTURES 70%

MENU AMÁLIA RODRIGUES

STARTER

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CREME DE SAPATEIRA COM FLAN DE CHALOTAS E FUNCHO / CRAB CREAM WITH SHALLOTS AND FENNEL FLAN

CROQUETE DE BOCHECHA DE PORCO ALENTEJANO COM MOSTARDA ANTIGA / ALENTEJANO PORK CHEEK CROQUETTE WITH ANCIENT MUSTARD

PEIXINHO DA HORTÃ SERVIDA COM MOLHO TARTATO / GREEN BEANS IN TEMPURA SERVED WITH TARTAR SAUCE

FIRST COURSE

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ATUM SELADO COM MIX SÉSAMO, TÁRTARO DE MANGA,MELANCIA, TOMATE CHERRY, HORTELÃ FINALIZADO COM MOLHO DE SOJA, CAPIM SANTO E GENGIBRE/ SEALED TUNA WITH SESAME MIX, MANGO TATAR, WATERMELON, CHERRY TOMATO, MINT FINISHED WITH SOY SAUCE, LEMON GRASS AND GINGER

BERINGELA ASSADA, ALHO ASSADO, TAHINE, ROMÃ, PISTACHIO , AZEITE DE COENTROS E MICROVEGETAIS/ ROASTED EGGPLANT, ROASTED GARLIC, TAHINI, POMEGRANATE, PISTACHIO, CORIANDER OIL AND MICROVEGETABLES

MAIN COURSE

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BALLOTINE DE ROBALO COM ESPUMA DE VINHO VERDE, ERVILHAS FRESCAS E ALCACHOFRAS / SEASASS BALLOTINE WITH GREEN VINE VERD SAUCE, FRESH PEAS AND ARTICHOKES

BACALHAU FRESCO SOBRE PURE DE GRÃO, CENOURAS COLORIDAS BABY ASSADAS FINALIZADA COM MOLHO DE ALHO E SALSA FRESCA / FRESH COD ON GRAIN PURE, ROASTED BABY COLORED CARROTS FINISHED WITH SMOKED RED PEPPERS AND GARLIC SAUCE AND FRESH PARSLEY

BOCHECHA DE PORCO PRETO COM TEXTURAS DE BATATA DOCE, MINI VEGETAIS E CRUMBLE DE ERVAS / BLACK PORK CHEEK WITH TEXTURES OF SWEET POTATOES, MINI VEGETABLES AND HERB CRUMBLE

POLVO DA COSTA BRASEADO, SOBRE PURE DE BATATA DOCE ROXA E COUVE LOMBARDO E AZEITE DE COENTROS / BRAISED COSTA OCTOPUS, ON PURPLE SWEET POTATO PURE AND LOMBARDO CABBAGE AND CORIANDER OIL

BATATA PORTUGUESA TRUFADO COM ESCALOPES DE NOVILHO AO MOLHO DEMI GLACE ALFACE CORACAO BRASEADA E COGUMELOS / PORTUGUESE TRUFFLED POTATOES WITH BEEF SCALOPES IN DEMI GLACE SAUCE BRAISED HEART LETTUCE AND MUSHROOMS

DESSERT

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TORTA DE LARANJA COM MOUSSE DE QUEIJO DA SERRA DA ESTRELA /ORANGE PIE WITH CHEESE MOUSSE FROM SERRA DA ESTRELA /

MIL FOLHAS DE DOCE DE OVOS COM FRUTOS DO BOSQUE E FIOS DE OVOS /SWEET EGG THOUSAND LEAVES WITH FOREST FRUITS AND EGG THREADS

CREME BRULLÈ TRADICIONAL COM MADELEINES DE CASTANHA PORTUGUESAS / TRADITIONAL CREME BRULLÈ WITH PORTUGUESE CHESTNUT MADELEINES

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Chef Marcus's reviews

5

•

10 services

Great!!

Experimentei o Take a Chef pela primeira vez para uma prenda original de aniversário e só posso falar bem! O chef foi extremamente simpático e atencioso, a mesa estava linda, os pratos mega bem apresentados e deliciosos! Correu tudo 5 estrelas! Vamos repetir a experiência de certeza!