For that reason, not even Ana Maria Braga imagined, chef André Nutrichef developed an unconventional version of Chico Balanceado. In the hands of the chef responsible for the menu at DANKO, in Florianópolis, the dessert left the platter and became a palette.
Chef Manezinho says that the idea was to deconstruct the traditional dessert, but keep the affective memory lived by him and the restaurant’s partners with the dish. “As soon as the DANKO team invited me to sign the menu, I had in mind that this recipe needed to be on the menu. After all, it is a dessert that brings an affective memory and awakens good times ”, he highlights.
Ideal for warmer days, the palette filled with banana is made with a pâtissière cream ice cream (also known as pastry cream or egg cream), and surrounded by a crispy layer of white chocolate. To complete the dessert, you get a generous layer of cinnamon meringue, which is lightly torched before the dish arrives on the table.
“We wanted a fun way to present the dish that was inspired by Mexican palettes, especially since DANKO is located in front of the lake at Passeio Primavera. And people can choose whether they want to enjoy the dessert with a spoon or on a stick, while walking around the space”, explains Nutrichef.
The novelty has been one of the summer sensations in Florianópolis and one of the most requested options at the restaurant located on Passeio Primavera, on the banks of SC-401, in the Capital. Opening hours are from Tuesday to Saturday, from 11:30 am to 11:00 pm and on Sundays from 11:30 am to 6:00 pm.
About DANKO
Inaugurated in October 2022, DANKO, strategically located in front of the Passeio Primavera water mirror, on SC-401, is a space where gastronomy, drinks and music converge to meet and connect people in a wellness environment.
The menu is signed by chef and nutritionist André Nutrichef, and dishes inspired by Brazilian cuisine are prepared by executive chef Igor Krupp. DANKO’s interior architecture project is signed by the architect Carlos Lopes, and was carried out in partnership with several companies in the region in order to imprint style, concept and excellence to the enterprise. Learn more by visiting @danko.floripa.
For that reason, not even Ana Maria Braga imagined, chef André Nutrichef developed an unconventional version of Chico Balanceado. In the hands of the chef responsible for the menu at DANKO, in Florianópolis, the dessert left the platter and became a palette.
Chef Manezinho says that the idea was to deconstruct the traditional dessert, but keep the affective memory lived by him and the restaurant’s partners with the dish. “As soon as the DANKO team invited me to sign the menu, I had in mind that this recipe needed to be on the menu. After all, it is a dessert that brings an affective memory and awakens good times ”, he highlights.
Ideal for warmer days, the palette filled with banana is made with a pâtissière cream ice cream (also known as pastry cream or egg cream), and surrounded by a crispy layer of white chocolate. To complete the dessert, you get a generous layer of cinnamon meringue, which is lightly torched before the dish arrives on the table.
“We wanted a fun way to present the dish that was inspired by Mexican palettes, especially since DANKO is located in front of the lake at Passeio Primavera. And people can choose whether they want to enjoy the dessert with a spoon or on a stick, while walking around the space”, explains Nutrichef.
The novelty has been one of the summer sensations in Florianópolis and one of the most requested options at the restaurant located on Passeio Primavera, on the banks of SC-401, in the Capital. Opening hours are from Tuesday to Saturday, from 11:30 am to 11:00 pm and on Sundays from 11:30 am to 6:00 pm.
About DANKO
Inaugurated in October 2022, DANKO, strategically located in front of the Passeio Primavera water mirror, on SC-401, is a space where gastronomy, drinks and music converge to meet and connect people in a wellness environment.
The menu is signed by chef and nutritionist André Nutrichef, and dishes inspired by Brazilian cuisine are prepared by executive chef Igor Krupp. DANKO’s interior architecture project is signed by the architect Carlos Lopes, and was carried out in partnership with several companies in the region in order to imprint style, concept and excellence to the enterprise. Learn more by visiting @danko.floripa.
