When European chefs talk about seasonal cooking, they mean four distinct seasons with clear transitions. In Brazil, the picture is more complicated. The country spans multiple climate zones, and what is in season in the Cerrado in July is not the same as what is available on the Atlantic Forest coast. Cooking seasonally here requires a different kind of attention.

The Cerrado is not a desert

The Cerrado is the world's most biodiverse savannah, covering roughly a quarter of Brazil's territory. It has two seasons: a wet season from October to March and a dry season from April to September. The dry season is when pequi, baru nuts, and several varieties of wild mushroom are at their best. The wet season brings a different set of fruits and vegetables. The menu at Chanterelle Plus follows this rhythm, which is why dishes appear and disappear without much warning.

The Atlantic Forest coast changes everything

The Atlantic Forest coast, particularly the stretch between São Paulo state and Paraná, is one of the most productive agricultural regions in Brazil. Heart of palm, banana, various citrus fruits, and a range of leafy vegetables come from this region. The proximity to São Paulo means that produce can arrive at the kitchen within 24 hours of harvest, which makes a measurable difference to flavour and texture.

Working with producers, not against them

The kitchen at Chanterelle Plus does not send a fixed order to producers each week. Instead, producers send an availability list on Monday morning and the kitchen builds the week's specials around what is available. This requires flexibility and a certain tolerance for uncertainty. It also means that the food on the plate is always at its best, rather than being whatever was ordered three weeks ago.

What this means for the guest

It means that the menu you see on the website is not always the menu you will eat. Dishes are added and removed throughout the eight-week rotation as ingredients come in and go out. If you have a dish in mind that you read about in the journal, it is worth calling ahead to check that it is still on. We will always tell you honestly what is available.

The notes from the kitchen section of the journal has more detail on specific ingredients and the producers we work with. New posts go up roughly every three weeks.