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.

08/01/2026

Home made seitan ! Finally after a long time in my wish list I made time to make home made seitan - I had already ordered the gluten flour pre-washed from “de zuidmolen” - dutch local windmill flours maker . It was unexpectedly easy to make - -about 20 min total . I chose 2 different flavors and cooking styles : 1. On the left - easy fried with olive oil and flavored with sun-dried tomato’s 2. On the right easy fried with tamari sauce and flavored with shoyu . Last one got a bit on the salty side and strong in taste though . Can’t wait to try different way - cooked / steamed & other flavours .

08/01/2026

Harvest from the organic street market - NOORDERMARKT - in Amsterdam. This is an epic place to go on Saturday morning to meet the farmers directly and get to see their special products and produce . I love to find all the unusual and not yet known to me foods and veggies and make meal after . Was sunned at the freshness they brought to the menus I created …

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.

Adres

Amsterdam
1071BB

Website

http://www.cocosauvage.org/

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