It boasts many parks and urban amenities. Lines of poetry are written up on the walls of many buildings, indicating a special relationship between the people and their institutions. Obviously, the restaurants reflect this too and Boulevard is an excellent example of how a discreet place can compete with the best restaurants in Brazil by making the most of the assets it has, in this case its Curitiban chef, Celso Freire. I like making sauces. I'm fascinated by this business of taking bones and unconsidered scraps and reducing them to a stock which works wonders for the flavour of a dish.
Sauces can enhance, delight, combine, provoke.
They must never be heavy, fatty or destructive. Chef Celso Freire's words express Boulevard's gastronomic philosophy, in which the cook is half chemist half magician, with the ability to give pleasure to whoever is willing to go on a gastronomic trip at his tables. On the upper floor, a friendly modern restaurant with an open fire on cold days. It offers a modern cuisine with French and Italian influence, built up by the chef, Celso Freire, who is virtually self taught. Today he has two children and is a partner in the restaurant, a successful professional with the future before him.