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Published: October  23, 2014

CT Boucherie

The restaurant Olympe is the landmark of the integration of evolutionary Brazilian cuisine with French techniques. 32 years ago today, the chef Claude Troisgros has begun an investigation of Brazilian products, hitherto unexplored by haute cuisine, the main source of revenue for your creation.

Elements such as yellow sweet potato, passion fruit, acai and cassava entered the home menu. Since its opening, until today, were created partnerships with small producers and companies focused on sustainability by promoting Brazilian culture.The menu brings together a unique experience of aromas, flavors and textures.

Labor of Chefs Thomas and Claude Troisgros presenting recipes like terrine Palmito Pupunha comFoie Gras, finished with brown sugar and black salt or lobster paired with sweet potatoes are crispy. The organic egg gained prominence in preparation with beets, that chefs call “egg borsch. Already at dessert time, the perfume confusingly cupuaçu takes care salon, present in lemon pie with chocolate shavings.

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Address :

CT Boucherie Rua Dias Ferreira, 636 - Leblon Rio de Janeiro - Brasil

Phone :

+55 21 25292329

Hours :

Monday-Saturday 12:00 PM -1:00 AM Monday 12:00 PM- 12:00 AM

Payment Methods:

        

Website:

CT Boucherie »
Published: October  23, 2014

CT Boucherie

The restaurant Olympe is the landmark of the integration of evolutionary Brazilian cuisine with French techniques. 32 years ago today, the chef Claude Troisgros has begun an investigation of Brazilian products, hitherto unexplored by haute cuisine, the main source of revenue for your creation.

Elements such as yellow sweet potato, passion fruit, acai and cassava entered the home menu. Since its opening, until today, were created partnerships with small producers and companies focused on sustainability by promoting Brazilian culture.The menu brings together a unique experience of aromas, flavors and textures.

Labor of Chefs Thomas and Claude Troisgros presenting recipes like terrine Palmito Pupunha comFoie Gras, finished with brown sugar and black salt or lobster paired with sweet potatoes are crispy. The organic egg gained prominence in preparation with beets, that chefs call “egg borsch. Already at dessert time, the perfume confusingly cupuaçu takes care salon, present in lemon pie with chocolate shavings.