Why do I like it? It is the junction of the great palate of the dishes with the decoration of great taste. Chef Mônica proposes to rescue the stories and the tradition of Minas Gerais, through their abundant, light and succulent dishes, prepared in a beautiful wood stove, open to visitation.

The gastronomic "orgia" can begin with a wonderful cassava cupcake or with the sausage on the plate that is made without preservatives in the restaurant itself, accompanied of course by one of the most 200 brands of cachaça that Taste Tastes has.

From then on, only the doubt arises between the tutu the miner, the bean tropeiro, the happeiro hen in the brown sauce, the now and now the pro-nobis chicken and the mired cow. You think everything ends there? Ledo mistake! It begins a new dilemma among the delicious sweets (which are also all made in the restaurant itself, on the wood stove with copper pans). Among them, milk candy, soft coconut, pumpkin with coconut, banana, good-bit, guava, apple, earthy orange, papaya ...

To finish you can order a delicious espresso, smoke a Cuban cigar accompanied by a cognac, or keep the tradition and roll a straw cigarette by the fireplace.

Cláudio and Mônica usually say that the only things that escape the mining tradition, but that they make a point of keeping to give more personality to the restaurant, are the wines that go from French to Portuguese and the songs that are between the style Lorrena McKeronitt and Vivaldi .

Taste with Taste is commanded by Mônica Rangel from 1994. The chef makes all the sausages served and sold in the restaurant, as well as the sweets, chutneys and jams made on the wood stove.

Even when not in the restaurant, gastronomic life does not stop: in order to challenge local cooks to discover a thousand possibilities for pinhão, a characteristic fruit of the Mantiqueira mountain range, the chef, together with other residents, set up the Visconde de Mauá Commercial Association ( ACVM) and conceived the Visconde de Mauá Gastronomic Competition, which brings together local cooks and great national and international chefs. But when it comes to traveling the world, the chef has been to several events, giving lectures, cooking demonstrations and even cooking for the World Cup in Germany. Monica also coordinated a gastronomic cruise for 9 years taking our cuisine abroad, in partnership with Costa Cruises and Royal Caribbean. She was also one of the judges of the Cooks in Action Program at GNT for 3 years.