{"time":1731341470913,"blocks":[{"type":"paragraph","data":{"text":"Being sustainable is a matter of common sense. Gastronomy offers endless possibilities. The use of ingredients is one of them."}}],"version":"2.18.0"}

{"time":1731519265217,"blocks":[{"type":"paragraph","data":{"text":"Somewhere in our memory lies the remembrance of grandmother's cooking, The restaurant Sud, o pássaro verde (Sud, the green bird) by Roberta Sudbrack is a chance to (re)live this experience."}}],"version":"2.18.0"}

{"time":1729857728121,"blocks":[{"type":"paragraph","data":{"text":"<br>On the evening of October 21st, the Bazzar Institute received, at its headquarters in Jardim Botânico, journalists from the areas of culture, gastronomy and tourism for an event to promote local and seasonal products.  "}}],"version":"2.18.0"}

{"time":1725468232387,"blocks":[{"type":"paragraph","data":{"text":"On a discreet corner in Jardim Ocêanico, in Barra de Tijuca, there is a restaurant with a yellow and vibrant facade that offers a menu that is 100% inspired by nature."}}],"version":"2.18.0"}

{"time":1725467541822,"blocks":[{"type":"paragraph","data":{"text":"Housed in a 19th century townhouse, on Rua do Senadoe, in downtown Rio, Lilia Restaurante echoes some of the traditions of this part of the city. The establishment is famous for the care of its dishes and the quality of the ingredients chosen."}}],"version":"2.18.0"}

{"time":1725467467887,"blocks":[{"type":"paragraph","data":{"text":"In 1898, the Gazeta de Notícias published the menu of the banquet held by Colornel Bryan Page, special envoy of the United States, for Dionnysio Cerqueira, Minister of Foreign Relation, in the Hotel Continental in Laranjeiras: hors d'œuvre d'office, sardines, pate de foie gras, olives, beurre, conse"}}],"version":"2.18.0"}