António Nobre cooks under the largest Portuguese sky, in the largest lowlands and with the most aromatic tastes of our gastronomy. He is the head chef of the M’Ar de Ar hotel chain in Evora, where he creates his elaborate and modern Alentejo dishes, creative and sophisticated with a Mediterranean touch, but always respecting the traditional Portuguese and the characteristic Alentejo flavour. 
The book Among Coriander and Pennyroyal – A culinary journey with António Nobre presents a large range of healthy and easy recipes to be cooked at home with a huge variety of flavours and carefully chosen, delicious ingredients. Among all the delicacies are to mention: cold watermelon soup, fried prawns, sole fillet, Alentejo pork tenderloin or one of the fantastic desserts: pears boiled in Borba liqueur that makes everybody’s mouth water. 
 
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