How does Tuju adapt its menus to weather patterns?

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Tuju Adapts Menus Based on Rainfall Patterns

Tuju, a three-Michelin-star restaurant in São Paulo, bases its four annual menus—"Humidity," "Rain," "Gale," and "Drought"—on actual rainfall rather than fixed dates. This approach necessitates significant flexibility from owners Chef Ivan Ralston and Katherina Cordas to accommodate the unpredictable weather conditions in the region.
Menu Structure Follows Precipitation

The restaurant's culinary offerings are structured around four distinct menus: "Humidity," "Rain," "Gale," and "Drought." These menus are not scheduled for specific times of the year but are instead dictated by the prevailing weather, particularly the patterns of rainfall. This dynamic system allows Tuju to align its dishes with the availability of ingredients that are at their seasonal peak.
Flexibility Essential Due to Erratic Rainfall

Operating in São Paulo presents challenges due to erratic rainfall. Cordas highlighted that this unpredictability requires "a lot of flexibility." An example of this adaptation occurred when unusual wetness in July, attributed to El Niño, extended the mushroom season. This extended availability meant the restaurant had to adjust its plans and ingredient sourcing accordingly, demonstrating a reactive rather than a pre-planned approach to menu composition.
Ingredient Sourcing from Local Producers

The ingredients featured in Tuju's menus are primarily sourced from small-scale producers located throughout the state of São Paulo. This reliance on local and seasonal produce means that the restaurant's menu is intrinsically linked to the environmental conditions affecting these producers and their crops. The menu development process involves extensive research into local ingredients, emphasizing creativity and the background research conducted by the culinary team.

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How does Tuju adapt its menus to weather patterns?

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