No.23

Olympe

Rio de Janeiro, Brazil

On the pass:

Thomas Troisgros

Pastry chef:

Style of food:

French with a Brazilian twist

Standout dish:

Mussels with cassava, white wine foam with tucupí and fermented okra

Contact:

Rua Custódio Serrão 62, Lagoa, Rio de Janeiro

+55 21 2539 4542
http://www.troisgrosbrasil.com.br/

A pioneer of modern Brazilian cuisine, combining French roots with carioca accents

What makes it stand out: A perfect balance between French elegance and Brazilian soul.

A few words on the chef: Thomas Troisgros – son of the chef Claude Troisgros, winner of the Diners Club Lifetime Achievement Award 2016 – is the fourth generation of a family known for pioneering Nouvelle Cuisine in their native France. Having trained with Daniel Boulud and worked at Mugaritz and Arzak, Thomas has been running the kitchen of the restaurant founded by his father since 2015. His father, Claude, arrived in Brazil in 1979 and is one of the key figures in the history of modern Brazilian cuisine, adding native Brazilian products to fine dining.

A brief history: The restaurant opened its doors in 1983 as Restaurant Claude Troisgros. In 2005 the name changed to Olympe (after Claude’s mother), but it has always been located in the same brick corner house near the Rodrigo Freitas lagoon. The interior is classic but cosy, the atmosphere warm.

Typical dishes: Imperial cod, purple potato gnocchi, canastra cheese and tapenade; grouper fish with caramelised banana, raisin sauce, lemon and coriander; coconut sagu, toasted pineapple ice cream, poejo (edible flower).

What else? Thomas Troisgros is a great supporter of Gastromotiva, an organization that promotes social change through gastronomy.

Images: Tomas Rangel

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