Chef Miguel Laffan
Born in Cascais, in his cooking, Miguel Laffan seeks to create sensations and experiences using unique flavours. He believes that only through insatiable research carried out with determination and consistency can excellent cuisine be achieved. For him, the freshness of a food is as important as the mental freshness of the chef who transforms it. This balance is his hallmark. He reinterprets in a contemporary manner the roots of Portuguese gastronomic culture, balancing flavours and trips far afield with secret and exotic ingredients.
As a Chef, he has a very proactive approach inside the kitchen. It is by using this philosophy as a starting point that he manages to create successful teams.
French cuisine forms the basis of his work. On his path of learning he has passed through some of the flagship “schools” that have trained many of today’s best Chefs. His curriculum vitae includes 1 to 3-star restaurants.
He was awarded his first and only Michelin star in Alentejo in 2013, at L’AND (L’AND Vineyards Wine Resort) in Montemor-o-Novo, which was renewed most recently in November 2018.
In January 2019, he said goodbye to Alentejo and headed home to Cascais, where he took over at the iconic restaurant, Porto Santa Maria. For the first time the owner of the venue as well as the Chef, he faces the enormous challenge with an increased sense of responsibility, aspiring to exceed all expectations with the simplicity of the excellent fish and shellfish of our coastline.
Blue, painted blue. Thus is Miguel Laffan at Atlântico, so close to the sea that he’s almost part of it. It is the ideal place to plan future trips or recall ancient epics, for long conversations and timeless pleasures. It is situated in Monte Estoril, next to the railway line with a view and flavours suitable for everyone.
ML Chicken All Around, Oeiras Parque, is a concept of his making designed to share cultures and travel. “- We are probably the people whose influence most shaped the world and until a certain point in our history, we were influenced by distant and exotic cultures. We wish to revive this forgotten or hidden Portuguese spirit. We wish to offer, but above all, make known flavours and aromas from countries that the young dream of visiting, and the old dream of returning to.” – Miguel Laffan
He was invited to promote Portuguese signature cuisine by participating in the development of his own menus to be served in business class. He is a member of the select team of Chefs that TAP chose to promote Portuguese gastronomy in initiatives around the world.
He has been a Brand Ambassador for Riberalves Codfish since June 2017. His acknowledged passion for traditional Portuguese codfish resulted in the partnership between Miguel Laffan and Riberalves. He was invited to drive forward new paths for codfish
Miguel Laffan has contributed to various Portuguese publications, such as: “Receitas Deliciosas para Doentes Oncológicos em tratamento”(“Delicious Recipes for Cancer Patients Undergoing Treatment”) – Coleção Atitude; “Os 100 melhores Azeites de Portugal” (“Portugal’s 100 Best Olive Oils”), by Edgardo Pacheco; “Isto não é um livro de receitas”(“This is not a Recipe Book”) by Nelson Nunes and “Vinho à Mesa”– (“Table Wine”), by Maria João de Almeida, among others.
Cocktail de Camarão 2019
A Russa e o Lavagante: Uma História de Amor
Surf & Turf Alentejano
Açorda de Berbigão, e o Norte Que Fuja do Coentro!
A Massada do Laffan
Bacalhau à Sr. Alves, da Ribeira claro
Filetes da Areia , Terra da Minha Mãe
Textura de Framboesas
Chocolate e Flor de Laranjeira
Tiramu Tu Se Fores Capaz Ó …