Raw food, also known as crud food, raw food vegetarian, or live food is a trend that has been appearing in several countries, mainly in the United States. In New York, for example, there are several upscale restaurants with 100% raw food menus. Inspired by this trend, chef Roberta Ciasca of Oui Oui, invited food researcher Ines Braconnot to develop a raw food tasting menu for her restaurant. A follower of the raw food diet for ten years, Ines came up with a fresh and light menu that has a very Rio summer feel to it. Examples are mushrooms marinated with carrot cream, watercress salad, squash and cassava, and sunflower croquettes with nori. Without any sugar and full of flavor, stuffed apricots in syrup flavored with cardamom, cinnamon and pistachio work as dessert and are the highlight of the menu. To harmonize with the nature vibe of food, the house suggests the Organic Chilean white wine Nativa Terra Reserva. The raw food recipes will be on available until March 19.