{"id":36937,"date":"2024-12-29T00:07:22","date_gmt":"2024-12-29T00:07:22","guid":{"rendered":"https:\/\/flavorsandsenses.com\/?p=36937"},"modified":"2024-12-29T00:09:51","modified_gmt":"2024-12-29T00:09:51","slug":"monumental-dinner","status":"publish","type":"post","link":"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/","title":{"rendered":"Monumental Dinner at Le Monument"},"content":{"rendered":"

\"\"<\/a><\/p>\n

There is something nostalgic about crossing the doors of Maison Albar \u2013 Le Monumental Palace. Perhaps it is simply my tendency to romanticize historical buildings with Art Deco traces, or maybe it’s the hope that, behind these doors, lies a piece of a Porto that no longer exists. A Porto that still knew how to slow down and appreciate the details.<\/p>\n

An essence that the Porto-based studio Ointoemponto captured with a singular perspective. This time, however, we weren’t mere spectators of this historical stage but participants in a celebration: the ‘Monumental’ dinner, crafted by chefs Julien Montbabut<\/strong> and Louise Bourrat<\/strong>, to celebrate the hotel’s 6th anniversary. French technique and accent, Portuguese ingredients, and just the correct dose of emotion were the promises of the evening.<\/p><\/blockquote>\n

For us, who already know Julien’s cuisine well \u2014 we’ll soon write about our last visit to Le Monument \u2014 this dinner was also a long-awaited opportunity to discover Louise Bourrat’s work, whose career we’ve been following closely, not only for her work in Lisbon at her restaurant Boubou’s but also for her heroic achievement in winning \u00a0Top Chef France.<\/p>\n

The Beginning: Champagne and Anticipation <\/strong><\/h3>\n

The evening began in the hotel’s library, with the timeless elegance of the space serving as the backdrop for a relaxed moment of introductions and conversation among guests. The usual snacks, served with Cattier champagne, subtly whetted the appetite with technical precision and refined aesthetic care, already hinting at the rigor and creativity that would define the dinner.
\n\"\"<\/a><\/p>\n

With the Champagne paving the way for a special evening, we descended to the restaurant. Seeing the room full was, honestly, a relief. Porto is a city that is growing rapidly, but when it comes to fine dining, the general public still views it with suspicion. It’s not that people don’t like to eat well \u2014 we all know the “francesinha” or “tripas” dishes are institutions \u2014 but the idea of small, expensive dishes with complicated names still provokes defensive reactions. Fortunately, this evening proved otherwise: a group of people willing to experiment, converse, laugh, and especially pay attention to each chef’s unique flavors and personal touches.<\/p>\n

The Menu: A Journey Through Ideas and Flavors<\/span><\/strong><\/h3>\n

At the table, we started with Ma\u00e7anita <\/em>Gouveio by Joaninha 2023<\/em>, a wine that beautifully expresses the Douro grape variety, awakening the palate with its minerality for food.<\/p>\n

\"\"<\/a>
Crab, rhubarb, geranium<\/figcaption><\/figure>\n

We began with a “folar,” a nod from Julien to Tr\u00e1s-os-Montes \u2014 excellent in texture and addictive in taste. The first dish,\u00a0<\/span>Crab, rhubarb, and geranium<\/span><\/strong>\u00a0(Louise Bourrat), seemed like a playful game: simple to the eye but explosive to the palate\u2014 a starter to eat with our hands that played with contrasting textures and elements. The softness of the Crab found a vibrant partner in the fermented rhubarb, while the geranium brought a subtle floral and citrus touch. It was a fresh and surprising start, leaving us eager for more, knowing the dinner had just begun.<\/span><\/p>\n

\"\"<\/a>
Langoustine, passion fruit, lemon balm<\/figcaption><\/figure>\n

Moving on to Julien Montbabut’s creation, we stayed with chilled seafood dishes with\u00a0<\/span>Langoustine<\/span>, passion fruit, and lemon balm<\/span><\/strong>. A dish that exemplarily balanced sweetness and acidity. The succulent <\/span>langoustine<\/span> showcased its natural sweetness, paired with the fruity acidity of the passion fruit and the aromatic freshness of the lemon balm. A magnificent dish!<\/span><\/p>\n

\"\"<\/a><\/strong><\/p>\n

After two meticulously presented dishes came the bread, which now insists on claiming its spot in the middle of the menu. Let’s be honest: I’m the kind of person who loses all composure when faced with good slow-fermented bread and artisanal butter \u2014 in this case, seaweed butter from the French producer Beillevaire<\/em><\/strong>. At this point, I seriously considered giving a thank-you speech to the chef for not being one of those chefs who gradually removed bread from the table.<\/p>\n

\"Pargo,<\/a>
Snapper, leek, Champagne<\/figcaption><\/figure>\n

We moved to warm dishes with an elaborate plate of\u00a0<\/span>Snapper, leek, and Champagne<\/span><\/strong>\u00a0(Julien Montbabut). Delicate yet profound, as is typical of Julien’s cuisine.<\/span><\/p>\n

The snapper arrived with impeccable texture, almost melting at the touch. At the same time, the Champagne and leek velout\u00e9 enveloped the dish in luxurious smoothness, punctuated by the brininess of caviar, which found its perfect partner in the 2023 Terrantez do Pico<\/em> wine.<\/p>\n

\"Cantarelos,<\/a>
Chanterelles, smoked cream, fresh yeast, consomm\u00e9<\/figcaption><\/figure>\n

Louise Bourrat presented the most seasonal and vegetarian moment of the meal with\u00a0<\/span>Chanterelles, smoked cream, fresh yeast, and consomm\u00e9<\/span><\/strong>. Here, Louise brought autumn to the table with a comforting consomm\u00e9 served like coffee. It was an almost meditative dish, though perhaps too meditative. We missed an element that would wake us from the calm \u2014 or maybe Louise was asking for absolute silence at this moment?<\/span><\/p>\n

Paired with this dish was Crosta Calc\u00e1ria dos Profetas<\/em>, a wine from Porto Santo Island, whose iodized and slightly gunpowdery notes reminded us of the best whites from the Canary Islands.<\/span><\/p>\n

\"Pombo,<\/a>
Pigeon, sakura leaf, beetroot, celeriac<\/figcaption><\/figure>\n

Fine dining has its share of trends, and beef, once the queen of tasting menus, has been relegated to the status of a boring cousin, especially in menus featuring wagyu loin or entrec\u00f4te. Pigeon is the new star, and Louise Bourrat gave it a worthy stage. I often see skepticism around this bird \u2014 but I admit I don’t see much harm in eating an animal that might have spent summer on my balcony (with due irony)!<\/p>\n

Thus, Louise convinced skeptics with\u00a0<\/span>Pigeon, sakura leaf, beetroot, and celeriac<\/span><\/strong>\u2014 a dish of audacity and precision. The pigeon, perfectly cooked at a low temperature, was balanced by the aromatic lightness of the sakura leaf wrapping it and the sweetness of the beetroot. The celeriac added freshness and a vegetal touch to complete the composition. Everything culminated in the sauce, an essential link connecting the elements with precision. Very good!<\/span><\/p>\n

\"\"<\/a>
B\u00edsaro pork, cabbage, chestnuts<\/figcaption><\/figure>\n

The final savory dish was in Julien’s hands, with\u00a0<\/span>B\u00edsaro pork, cabbage, and chestnuts<\/span><\/strong>\u00a0for the closing act, accompanied by a surprising sauce. The pork was perfectly cooked, even giving my often-dreaded Brussels sprouts a deserving place. It was a testament to the chef’s commitment to understanding and valuing local products and traditions, which has marked his journey since arriving in Portugal in 2018.<\/span><\/p>\n

The wines concluded here with another side of Alentejo: a 100% Tinta Carvalha<\/em>, open, with good acidity, elegant, and free from the region’s typical excesses.<\/span><\/p>\n

\"Grand<\/a>
Joana\u2019s Grand Dessert<\/figcaption><\/figure>\n

The evening concluded with a final touch from Joana Th\u00f6ny Montbabut, the hotel’s pastry chef and Julien’s wife, who presented her <\/span>Grand Dessert<\/span><\/strong>.\u00a0The dessert, or rather the desserts, explored contrasting textures with a remarkable balance between sweetness and freshness. It demonstrated her technical rigor and aesthetic sensitivity, whether working with quince and pear, the freshness of lemon and cardamom, or the inevitable chocolate. The name truly suits the dessert!<\/span><\/p>\n

\"Os<\/a>
The Ma\u00e7anita wines that accompanied the dinner<\/figcaption><\/figure>\n

It was evident that Julien and Louise shared great synergy, having recently collaborated at Boubou’s. Their hurried visits to the dining room, knowing smiles, and exchanging jokes broke the seriousness of a usually formal space, adding lightness to an experience that can often become dull. It was a reminder that, even in a starred restaurant, food should connect rather than intimidate.<\/p>\n

\"\"<\/a>
Tea and Petit fours<\/figcaption><\/figure>\n

Conclus<\/span>ion: A Dinner to Remember<\/span><\/strong><\/h3>\n

This dinner wasn’t just a celebration of Le Monumental Palace’s 6th anniversary. It was a reminder of what makes fine dining special: the courage to explore, the willingness to step out of the comfort zone, and the connection among people who, despite distinct approaches, found common ground in respecting the essence of ingredients and a coherent thread in menu organization.<\/p>\n

Fine dining isn’t for everyone \u2014 not because the public doesn’t understand it or want to, but because it often forgets who’s on the other side. This evening was different: Julien and Louise managed to create something that was both technical and relaxed, accessible and sophisticated. Perhaps this is what Portuguese fine dining needs: less pedestal, more curiosity, and, above all, more moments like this.
\nJulien Montbabut reaffirmed not only the maturity of his cuisine, once again showing the delicacy and balance of his compositions, but also his commitment to understanding Portugal, its products, and its producers \u2014 something he could have bypassed in favor of purely French cuisine.
\nEvery dish he serves shows respect for the country that welcomed him.<\/p><\/blockquote>\n

Louise Bourrat, on the other hand, confirmed her talent and showed us why she’s one of the most interesting figures of her generation in Portugal. Her humor, boldness, and ability to turn simplicity into fine dining left us even more eager to visit Boubou’s and explore her creative universe in Lisbon.<\/p>\n

It was inspiring to see a full house, proof that, with well-organized events and intriguing menus, fine dining can find its place in a Porto that increasingly discovers and values experiences that challenge, inspire, and create memories.<\/p>\n

Perhaps even Porto, with its practical and skeptical soul, can learn to embrace (and adore) the beauty of a monumental dinner like this.<\/p>\n","protected":false},"excerpt":{"rendered":"

There is something nostalgic about crossing the doors of Maison Albar \u2013 Le Monumental Palace. Perhaps it is simply my tendency to romanticize historical buildings with Art Deco traces, or maybe it’s the hope that, behind these doors, lies a piece of a Porto that no longer exists. A Porto that still knew how to…<\/p>\n","protected":false},"author":3,"featured_media":36994,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1609,2113],"tags":[2723,2721,2724,2722,1994,2059],"class_list":["post-36937","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events","category-porto","tag-julienn-montbabut","tag-le-monument","tag-louise-bourrat","tag-maison-albar","tag-michelin-en","tag-porto-en"],"yoast_head":"\nMonumental Dinner at Le Monument - Flavors and Senses<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Monumental Dinner at Le Monument - Flavors and Senses\" \/>\n<meta property=\"og:description\" content=\"There is something nostalgic about crossing the doors of Maison Albar \u2013 Le Monumental Palace. Perhaps it is simply my tendency to romanticize historical buildings with Art Deco traces, or maybe it’s the hope that, behind these doors, lies a piece of a Porto that no longer exists. A Porto that still knew how to…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/\" \/>\n<meta property=\"og:site_name\" content=\"Flavors and Senses\" \/>\n<meta property=\"article:published_time\" content=\"2024-12-29T00:07:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-12-29T00:09:51+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2024\/12\/lemonument24-24-1-e1735429653253.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"798\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jo\u00e3o Oliveira\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jo\u00e3o Oliveira\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/\"},\"author\":{\"name\":\"Jo\u00e3o Oliveira\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#\/schema\/person\/f8ab687cef9e51c99a29a1b976244517\"},\"headline\":\"Monumental Dinner at Le Monument\",\"datePublished\":\"2024-12-29T00:07:22+00:00\",\"dateModified\":\"2024-12-29T00:09:51+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/\"},\"wordCount\":1556,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2024\/12\/lemonument24-24-1-e1735429653253.jpg\",\"keywords\":[\"julienn Montbabut\",\"le monument\",\"louise bourrat\",\"maison albar\",\"michelin\",\"porto\"],\"articleSection\":[\"Events\",\"Porto\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/\",\"url\":\"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/\",\"name\":\"Monumental Dinner at Le Monument - Flavors and Senses\",\"isPartOf\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2024\/12\/lemonument24-24-1-e1735429653253.jpg\",\"datePublished\":\"2024-12-29T00:07:22+00:00\",\"dateModified\":\"2024-12-29T00:09:51+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#primaryimage\",\"url\":\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2024\/12\/lemonument24-24-1-e1735429653253.jpg\",\"contentUrl\":\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2024\/12\/lemonument24-24-1-e1735429653253.jpg\",\"width\":1200,\"height\":798},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"In\u00edcio\",\"item\":\"https:\/\/flavorsandsenses.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Monumental Dinner at Le Monument\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#website\",\"url\":\"https:\/\/flavorsandsenses.com\/en\/\",\"name\":\"Flavors and Senses\",\"description\":\"Sabores com sentido.\",\"publisher\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/flavorsandsenses.com\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#organization\",\"name\":\"Flavors and Senses\",\"url\":\"https:\/\/flavorsandsenses.com\/en\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2019\/01\/logo_flavors_senses-2.png\",\"contentUrl\":\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2019\/01\/logo_flavors_senses-2.png\",\"width\":482,\"height\":140,\"caption\":\"Flavors and Senses\"},\"image\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#\/schema\/person\/f8ab687cef9e51c99a29a1b976244517\",\"name\":\"Jo\u00e3o Oliveira\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/678855cb9640d0170494c5a049f19afa666a36a2f5a2d254661cf1e61a6bda4f?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/678855cb9640d0170494c5a049f19afa666a36a2f5a2d254661cf1e61a6bda4f?s=96&d=mm&r=g\",\"caption\":\"Jo\u00e3o Oliveira\"},\"url\":\"https:\/\/flavorsandsenses.com\/en\/author\/joao-oliveira\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Monumental Dinner at Le Monument - Flavors and Senses","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/","og_locale":"en_US","og_type":"article","og_title":"Monumental Dinner at Le Monument - Flavors and Senses","og_description":"There is something nostalgic about crossing the doors of Maison Albar \u2013 Le Monumental Palace. Perhaps it is simply my tendency to romanticize historical buildings with Art Deco traces, or maybe it’s the hope that, behind these doors, lies a piece of a Porto that no longer exists. A Porto that still knew how to…","og_url":"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/","og_site_name":"Flavors and Senses","article_published_time":"2024-12-29T00:07:22+00:00","article_modified_time":"2024-12-29T00:09:51+00:00","og_image":[{"width":1200,"height":798,"url":"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2024\/12\/lemonument24-24-1-e1735429653253.jpg","type":"image\/jpeg"}],"author":"Jo\u00e3o Oliveira","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Jo\u00e3o Oliveira","Est. reading time":"10 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#article","isPartOf":{"@id":"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/"},"author":{"name":"Jo\u00e3o Oliveira","@id":"https:\/\/flavorsandsenses.com\/en\/#\/schema\/person\/f8ab687cef9e51c99a29a1b976244517"},"headline":"Monumental Dinner at Le Monument","datePublished":"2024-12-29T00:07:22+00:00","dateModified":"2024-12-29T00:09:51+00:00","mainEntityOfPage":{"@id":"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/"},"wordCount":1556,"commentCount":0,"publisher":{"@id":"https:\/\/flavorsandsenses.com\/en\/#organization"},"image":{"@id":"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#primaryimage"},"thumbnailUrl":"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2024\/12\/lemonument24-24-1-e1735429653253.jpg","keywords":["julienn Montbabut","le monument","louise bourrat","maison albar","michelin","porto"],"articleSection":["Events","Porto"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/","url":"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/","name":"Monumental Dinner at Le Monument - Flavors and Senses","isPartOf":{"@id":"https:\/\/flavorsandsenses.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#primaryimage"},"image":{"@id":"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#primaryimage"},"thumbnailUrl":"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2024\/12\/lemonument24-24-1-e1735429653253.jpg","datePublished":"2024-12-29T00:07:22+00:00","dateModified":"2024-12-29T00:09:51+00:00","breadcrumb":{"@id":"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#primaryimage","url":"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2024\/12\/lemonument24-24-1-e1735429653253.jpg","contentUrl":"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2024\/12\/lemonument24-24-1-e1735429653253.jpg","width":1200,"height":798},{"@type":"BreadcrumbList","@id":"https:\/\/flavorsandsenses.com\/en\/monumental-dinner\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"In\u00edcio","item":"https:\/\/flavorsandsenses.com\/en\/"},{"@type":"ListItem","position":2,"name":"Monumental Dinner at Le Monument"}]},{"@type":"WebSite","@id":"https:\/\/flavorsandsenses.com\/en\/#website","url":"https:\/\/flavorsandsenses.com\/en\/","name":"Flavors and Senses","description":"Sabores com sentido.","publisher":{"@id":"https:\/\/flavorsandsenses.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/flavorsandsenses.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/flavorsandsenses.com\/en\/#organization","name":"Flavors and Senses","url":"https:\/\/flavorsandsenses.com\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/flavorsandsenses.com\/en\/#\/schema\/logo\/image\/","url":"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2019\/01\/logo_flavors_senses-2.png","contentUrl":"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2019\/01\/logo_flavors_senses-2.png","width":482,"height":140,"caption":"Flavors and Senses"},"image":{"@id":"https:\/\/flavorsandsenses.com\/en\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/flavorsandsenses.com\/en\/#\/schema\/person\/f8ab687cef9e51c99a29a1b976244517","name":"Jo\u00e3o Oliveira","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/flavorsandsenses.com\/en\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/678855cb9640d0170494c5a049f19afa666a36a2f5a2d254661cf1e61a6bda4f?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/678855cb9640d0170494c5a049f19afa666a36a2f5a2d254661cf1e61a6bda4f?s=96&d=mm&r=g","caption":"Jo\u00e3o Oliveira"},"url":"https:\/\/flavorsandsenses.com\/en\/author\/joao-oliveira\/"}]}},"_links":{"self":[{"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/posts\/36937","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/comments?post=36937"}],"version-history":[{"count":10,"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/posts\/36937\/revisions"}],"predecessor-version":[{"id":37000,"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/posts\/36937\/revisions\/37000"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/media\/36994"}],"wp:attachment":[{"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/media?parent=36937"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/categories?post=36937"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/tags?post=36937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}