Coco sauvage

Coco Sauvage is a trio that combines their artistic and cultural background with the art of cooking. We are Food Taylors.

Coming from different disciplines - Theatre, Mime, Architecture, Music, Fashion, Poetry – They like to use their roots - Angola, Sweden, Brazil, Portugal, Bolivia - to create food art events with a focus on eating consciously. Being creative and using less-known-healthy ingredients (sugar free and hardly any animal products) to make new dishes. Our creations are visual and inventive, colours and t

extures are recurrent subjects. We strongly believe in food as means of expression and creative exploration, with high potential of life quality improvement from the therapeutic and the social perspective. Our aim is to shorten the distance between food and ourselves, and to make connections between the food we eat and everything else that surround us. Our dishes are taylor made, like a suit fitting the body of the events we cook.

26/12/2024

VEGAN MUSHROOM RISOTTO - risotto rice , cooked with Chilean white wine, vegetable bullion, vegan butter and vegan Parmesan’s cheese , topped with shiitake mushrooms sauté drizzle with fresh coriander leaves . Garnished with arugula and lettuce leaves , mixed with cappers and slices of kumquat , a swift of olive oil and Himalayan salt .

19/10/2024

Morning toast :
On the left seaweed paste topped with avocado, alfalfa sprouts , thin sliced parsley and roasted pine nuts.
On the right, beetroot and horseradish paste topped with aubergine caviar, sun-dried tomatoes , alfalfa sprouts , spring onion and roasted pine nuts .

12/09/2022

MICHELIN star restaurant enjoying food art . Showing me what I deeply know : that one can make the most amazing dishes with few simple ingredients .

12/09/2022

In Portuguese cuisine there is a soup called « soap de entulho » meaning the soap of rubble , a collection of all kinds of veggies thrown together in the pan. This dish is the very elegant sister of that soup. And beautiful pile of local vegetables carefully curated into this or****ic colorful taste party. #

12/09/2022

Tomato season at « BOEMIUS « gastronomical experience . The art of living is the concept that art is not separated from life but its the way one choses to live life itself in every aspect. This tomato represents that to me. Looks like a dancer on a mountain top.

12/09/2022

‘BOLENIUS’ restaurant is Michelin Starred since 2016, can be found in several lists as “best vegetable restaurant” and, this year, it received a special Michelin Green Star for its efforts to cook sustainably. - .

23/07/2022

“Grenache” Michelin restaurant Lisbon
Take 3 🎬 no words …

23/07/2022

“Grenache” Michelin restaurant Alfama district Lisbon … take 2 🎬 simply unbelievable good! #

23/07/2022

First time in a Michelin stared restaurant : “Grenache” in Alfama district in Lisbon ! Most incredible gastronomic experience with 6 courses of pure art of taste and pleasure. Thank you .mispelon for this birthday present … will never forget. ❤️

23/04/2022

“The Jerusalem artichoke, also called sunroot, sunchoke, wild sunflower, topinambur, or earth apple, is a species of sunflower native to central North America. It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable “
Today I made this salad : tupinambur, avocado, cucumber, almonds, watercress, endives,dandelion salad, and smoked tofu . I added a sauce of miso, umeboshi paste, ginger lemon juice, Shiso leave, and a special Sacha inchi oil from my guayapi Amazon’s products.

14/03/2022

I found this shop in Paris while reading an article about the favorite places of Alejandro Jodorowsky… this shop owner lady has a 30 year connection with an Amazonian family that brings the purest of products taken in the most sustainable way possible and kept 100% natural. I don’t know so many of this medicinal plants names and am curious to diet them and get to know them. 🙏 exciting !!

14/03/2022

Paris deli deluxe …

21/02/2022

Calendula petals…

21/02/2022

Redbiet horse radish pâté , sundried tomato tapenade, artichoke cream and rucola pesto . Make your own art in your plate….

21/02/2022

Mango coconut mouse with fresh mint leaves and cacao nibs topping. #

21/02/2022

Roasted Yellow and Hokkaido pumpkin with fresh thyme salt and black gingerly seeds. This is my favorite pumpkin and it’s in season … wow.

21/02/2022

Fresh figs with pealed chestnuts, perfect snack ! #

21/02/2022

Saffron wholegrain risotto with sh*take mushrooms and herb stock, topped with Oyster mushrooms in ginger, fresh oregano and calendula petals. Sweet and savory pallets of fresh soothing taste.

Adres

Amsterdam
1071BB

Website

http://www.cocosauvage.org/

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Video's

Testing stamping potatoes with soup vegetables. See you tomorrow at the Living Village Festival. We will give a food-art workshop at 11.00 at the kids tent.