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Michelin Releases 2016 Guide for Rio de Janeiro and São Paulo

Michelin Releases 2016 Guide for Rio de Janeiro and São Paulo


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Four restaurants receive their first Michelin star

Alex Atala’s D.O.M. remains the only restaurant in Brazil with two stars.

Michelin unveiled its latest star ratings for Brazil in its 2016 guide to the country, only the second edition it has published to the South American nation. in São Paulo remains the only Brazilian establishment with a two-star rating.

Four restaurants received their first ever Michelin Star: Eleven Rio in Rio De Janeiro, and Esquina Mocotó, Kan Suke, and Tête à Tête in São Paulo. Eleven Rio serves international cuisine by chefs Joachim Koerper and Paulo Leite, and Kan Suke is a Japanese restaurant inside of a shopping mall.

The guide also features Bib Gourmad selections (less expensive restaurants that are a good value) and hotel reservations, totaling 160 restaurants and 44 hotels overall.

Check out our roundup of the 17 best restaurants in Brazil.


Chefs

Roberta Sudbrack is gaucha, born in Porto Alegre, but carioca by option. Chose the city to live and open in 2005, the restaurant that bears her name, becoming an icon of good table of Rio de Janeiro and a reference of Brazilian haute cuisine. Her formation is entirely self-taught. The sense of Brazilianness of their revenue shows an authorial work and creative.

Previously, she headed for seven years the kitchen of the Alvorada Palace , the official residence of the President of the Republic of Brazil , under President Fernando Henrique Cardoso mandate. She was the first chef in the history of nearly fifty years of the Palace. Roberta was responsible for all meals of the President , as well as all the dinners and banquets for the foreign officials . Among them, the King Juan Carlos and Queen Sophia of Spain the heir to the throne of England, Prince Charles, Prime Minister Tony Blair the Italian President Ciampi Carlos Fidel Castro all Presidents of Latin America in addition to Clinton, Jacques Chirac and several other heads of state and Government who visited Brazil in that period.

Since she opened her restaurant, the chef was innovative: created a tasting menu that changes daily according to the freshness of ingredients. She united gastronomy concepts with fashion , design, music and literature to update her references and launch every year , her gastronomic collections. So every year, Roberta exposes her culinary reasoning from an inspirational theme for recipes.

Roberta defines her cuisine as modern Brazilian, in a quest to preserve our culinary heritage , without being restricted to the label of a regional food. ” I seek the preservation of memory and the typical flavors of each ingredient , which allows that every single recipe that I create and develop to be, at the same time, a field of knowledge and an argument which I stand for, to rescue Brazilian ingredients undervaluated ” she says. Her creations bring a typical modernity of a chef generation that accomplished a true transformation on national gastronomy that shows a country with influence diversity and connected to various worldwide culinary trends.

The essence of the creation of Roberta is present in the book ‘I am the shrimp ensopadinho with chucho’ innovative use of language magazine and ocher, launched last year. The chef has two other publications: ‘A chef, A palace’ (2002) and ‘Good for dogs – canine cuisine’ (2004).

In 2015 , Roberta complete twenty years of career ( and ten as the owner of the restaurant) as one of the most important and award-winning Brazilian chefs. In september was elected the Latin America’s best female chef (Restaurant Magazine, England). The RS has three stars in the Guia Quatro Rodas , and a star in the Michellin, in addition to countless awards and honors received during this decade. And the celebration comes with something new: the opening of ‘Da Roberta’, her street food bar, that mixes urban art and exclusive ingredients.

Describe your culinary philosophy in 4 words…

Purity, simplicity, respect for nature and the producer, make by hand and cook with fire.

What is your aim?
Happineess in the kitchen and at the tables…

What is your greatest inspiration?

The simplicity of Brazilian everyday

What four things would you take to a desert island?

My love, my dogs and a match to light the fire in the kitchen!

  • Restaurant Magazine First Guide Star Michelin edition 2015
  • Veuve Clicquot Latin America’s Best Female Chef 2015
  • #10 | Latin America’s 50 Best Restaurants, 2014
  • Best Chef | Epoca Magazine, 2012/13
  • Best Chef | O Globo Newspaper, 2011-13
  • 3 * | 4 Rodas Brazil Guide, 2012

Avenida Lineu de Paula Machado

Subscribe Here To FOUR Magazine

Support the FOUR Foundation

Rodolfo Guzmán | Modern mapuche man

Celebrating Chile’s native roots, Rodolfo Guzmán has put the Latin American country on the culinary map at his restaurant Boragó, writes Sophie Cater.

#FOURNews | Michelin Guide – Rio de Janiero & Sao Paulo

With the Olympic Games right around the corner, the 2nd Michelin Guide selection showcases the dynamic culinary scene in these two cities, so you will never go hungry…

Acai, goats cheese and rapadura

A truly elegant dessert recipe from top chef Alberto Landgraf of Sāo Paolo-based restaurant Epice…yum!

#FOURNews | A taste of ‘Obsession 16’

FOUR catches up with the taste of ‘Obsession 16’ event that officially kicked off with Jean-Luc Rocha, at the award-winning restaurant Northcote last Friday…


Chefs

Roberta Sudbrack is gaucha, born in Porto Alegre, but carioca by option. Chose the city to live and open in 2005, the restaurant that bears her name, becoming an icon of good table of Rio de Janeiro and a reference of Brazilian haute cuisine. Her formation is entirely self-taught. The sense of Brazilianness of their revenue shows an authorial work and creative.

Previously, she headed for seven years the kitchen of the Alvorada Palace , the official residence of the President of the Republic of Brazil , under President Fernando Henrique Cardoso mandate. She was the first chef in the history of nearly fifty years of the Palace. Roberta was responsible for all meals of the President , as well as all the dinners and banquets for the foreign officials . Among them, the King Juan Carlos and Queen Sophia of Spain the heir to the throne of England, Prince Charles, Prime Minister Tony Blair the Italian President Ciampi Carlos Fidel Castro all Presidents of Latin America in addition to Clinton, Jacques Chirac and several other heads of state and Government who visited Brazil in that period.

Since she opened her restaurant, the chef was innovative: created a tasting menu that changes daily according to the freshness of ingredients. She united gastronomy concepts with fashion , design, music and literature to update her references and launch every year , her gastronomic collections. So every year, Roberta exposes her culinary reasoning from an inspirational theme for recipes.

Roberta defines her cuisine as modern Brazilian, in a quest to preserve our culinary heritage , without being restricted to the label of a regional food. ” I seek the preservation of memory and the typical flavors of each ingredient , which allows that every single recipe that I create and develop to be, at the same time, a field of knowledge and an argument which I stand for, to rescue Brazilian ingredients undervaluated ” she says. Her creations bring a typical modernity of a chef generation that accomplished a true transformation on national gastronomy that shows a country with influence diversity and connected to various worldwide culinary trends.

The essence of the creation of Roberta is present in the book ‘I am the shrimp ensopadinho with chucho’ innovative use of language magazine and ocher, launched last year. The chef has two other publications: ‘A chef, A palace’ (2002) and ‘Good for dogs – canine cuisine’ (2004).

In 2015 , Roberta complete twenty years of career ( and ten as the owner of the restaurant) as one of the most important and award-winning Brazilian chefs. In september was elected the Latin America’s best female chef (Restaurant Magazine, England). The RS has three stars in the Guia Quatro Rodas , and a star in the Michellin, in addition to countless awards and honors received during this decade. And the celebration comes with something new: the opening of ‘Da Roberta’, her street food bar, that mixes urban art and exclusive ingredients.

Describe your culinary philosophy in 4 words…

Purity, simplicity, respect for nature and the producer, make by hand and cook with fire.

What is your aim?
Happineess in the kitchen and at the tables…

What is your greatest inspiration?

The simplicity of Brazilian everyday

What four things would you take to a desert island?

My love, my dogs and a match to light the fire in the kitchen!

  • Restaurant Magazine First Guide Star Michelin edition 2015
  • Veuve Clicquot Latin America’s Best Female Chef 2015
  • #10 | Latin America’s 50 Best Restaurants, 2014
  • Best Chef | Epoca Magazine, 2012/13
  • Best Chef | O Globo Newspaper, 2011-13
  • 3 * | 4 Rodas Brazil Guide, 2012

Avenida Lineu de Paula Machado

Subscribe Here To FOUR Magazine

Support the FOUR Foundation

Rodolfo Guzmán | Modern mapuche man

Celebrating Chile’s native roots, Rodolfo Guzmán has put the Latin American country on the culinary map at his restaurant Boragó, writes Sophie Cater.

#FOURNews | Michelin Guide – Rio de Janiero & Sao Paulo

With the Olympic Games right around the corner, the 2nd Michelin Guide selection showcases the dynamic culinary scene in these two cities, so you will never go hungry…

Acai, goats cheese and rapadura

A truly elegant dessert recipe from top chef Alberto Landgraf of Sāo Paolo-based restaurant Epice…yum!

#FOURNews | A taste of ‘Obsession 16’

FOUR catches up with the taste of ‘Obsession 16’ event that officially kicked off with Jean-Luc Rocha, at the award-winning restaurant Northcote last Friday…


Chefs

Roberta Sudbrack is gaucha, born in Porto Alegre, but carioca by option. Chose the city to live and open in 2005, the restaurant that bears her name, becoming an icon of good table of Rio de Janeiro and a reference of Brazilian haute cuisine. Her formation is entirely self-taught. The sense of Brazilianness of their revenue shows an authorial work and creative.

Previously, she headed for seven years the kitchen of the Alvorada Palace , the official residence of the President of the Republic of Brazil , under President Fernando Henrique Cardoso mandate. She was the first chef in the history of nearly fifty years of the Palace. Roberta was responsible for all meals of the President , as well as all the dinners and banquets for the foreign officials . Among them, the King Juan Carlos and Queen Sophia of Spain the heir to the throne of England, Prince Charles, Prime Minister Tony Blair the Italian President Ciampi Carlos Fidel Castro all Presidents of Latin America in addition to Clinton, Jacques Chirac and several other heads of state and Government who visited Brazil in that period.

Since she opened her restaurant, the chef was innovative: created a tasting menu that changes daily according to the freshness of ingredients. She united gastronomy concepts with fashion , design, music and literature to update her references and launch every year , her gastronomic collections. So every year, Roberta exposes her culinary reasoning from an inspirational theme for recipes.

Roberta defines her cuisine as modern Brazilian, in a quest to preserve our culinary heritage , without being restricted to the label of a regional food. ” I seek the preservation of memory and the typical flavors of each ingredient , which allows that every single recipe that I create and develop to be, at the same time, a field of knowledge and an argument which I stand for, to rescue Brazilian ingredients undervaluated ” she says. Her creations bring a typical modernity of a chef generation that accomplished a true transformation on national gastronomy that shows a country with influence diversity and connected to various worldwide culinary trends.

The essence of the creation of Roberta is present in the book ‘I am the shrimp ensopadinho with chucho’ innovative use of language magazine and ocher, launched last year. The chef has two other publications: ‘A chef, A palace’ (2002) and ‘Good for dogs – canine cuisine’ (2004).

In 2015 , Roberta complete twenty years of career ( and ten as the owner of the restaurant) as one of the most important and award-winning Brazilian chefs. In september was elected the Latin America’s best female chef (Restaurant Magazine, England). The RS has three stars in the Guia Quatro Rodas , and a star in the Michellin, in addition to countless awards and honors received during this decade. And the celebration comes with something new: the opening of ‘Da Roberta’, her street food bar, that mixes urban art and exclusive ingredients.

Describe your culinary philosophy in 4 words…

Purity, simplicity, respect for nature and the producer, make by hand and cook with fire.

What is your aim?
Happineess in the kitchen and at the tables…

What is your greatest inspiration?

The simplicity of Brazilian everyday

What four things would you take to a desert island?

My love, my dogs and a match to light the fire in the kitchen!

  • Restaurant Magazine First Guide Star Michelin edition 2015
  • Veuve Clicquot Latin America’s Best Female Chef 2015
  • #10 | Latin America’s 50 Best Restaurants, 2014
  • Best Chef | Epoca Magazine, 2012/13
  • Best Chef | O Globo Newspaper, 2011-13
  • 3 * | 4 Rodas Brazil Guide, 2012

Avenida Lineu de Paula Machado

Subscribe Here To FOUR Magazine

Support the FOUR Foundation

Rodolfo Guzmán | Modern mapuche man

Celebrating Chile’s native roots, Rodolfo Guzmán has put the Latin American country on the culinary map at his restaurant Boragó, writes Sophie Cater.

#FOURNews | Michelin Guide – Rio de Janiero & Sao Paulo

With the Olympic Games right around the corner, the 2nd Michelin Guide selection showcases the dynamic culinary scene in these two cities, so you will never go hungry…

Acai, goats cheese and rapadura

A truly elegant dessert recipe from top chef Alberto Landgraf of Sāo Paolo-based restaurant Epice…yum!

#FOURNews | A taste of ‘Obsession 16’

FOUR catches up with the taste of ‘Obsession 16’ event that officially kicked off with Jean-Luc Rocha, at the award-winning restaurant Northcote last Friday…


Chefs

Roberta Sudbrack is gaucha, born in Porto Alegre, but carioca by option. Chose the city to live and open in 2005, the restaurant that bears her name, becoming an icon of good table of Rio de Janeiro and a reference of Brazilian haute cuisine. Her formation is entirely self-taught. The sense of Brazilianness of their revenue shows an authorial work and creative.

Previously, she headed for seven years the kitchen of the Alvorada Palace , the official residence of the President of the Republic of Brazil , under President Fernando Henrique Cardoso mandate. She was the first chef in the history of nearly fifty years of the Palace. Roberta was responsible for all meals of the President , as well as all the dinners and banquets for the foreign officials . Among them, the King Juan Carlos and Queen Sophia of Spain the heir to the throne of England, Prince Charles, Prime Minister Tony Blair the Italian President Ciampi Carlos Fidel Castro all Presidents of Latin America in addition to Clinton, Jacques Chirac and several other heads of state and Government who visited Brazil in that period.

Since she opened her restaurant, the chef was innovative: created a tasting menu that changes daily according to the freshness of ingredients. She united gastronomy concepts with fashion , design, music and literature to update her references and launch every year , her gastronomic collections. So every year, Roberta exposes her culinary reasoning from an inspirational theme for recipes.

Roberta defines her cuisine as modern Brazilian, in a quest to preserve our culinary heritage , without being restricted to the label of a regional food. ” I seek the preservation of memory and the typical flavors of each ingredient , which allows that every single recipe that I create and develop to be, at the same time, a field of knowledge and an argument which I stand for, to rescue Brazilian ingredients undervaluated ” she says. Her creations bring a typical modernity of a chef generation that accomplished a true transformation on national gastronomy that shows a country with influence diversity and connected to various worldwide culinary trends.

The essence of the creation of Roberta is present in the book ‘I am the shrimp ensopadinho with chucho’ innovative use of language magazine and ocher, launched last year. The chef has two other publications: ‘A chef, A palace’ (2002) and ‘Good for dogs – canine cuisine’ (2004).

In 2015 , Roberta complete twenty years of career ( and ten as the owner of the restaurant) as one of the most important and award-winning Brazilian chefs. In september was elected the Latin America’s best female chef (Restaurant Magazine, England). The RS has three stars in the Guia Quatro Rodas , and a star in the Michellin, in addition to countless awards and honors received during this decade. And the celebration comes with something new: the opening of ‘Da Roberta’, her street food bar, that mixes urban art and exclusive ingredients.

Describe your culinary philosophy in 4 words…

Purity, simplicity, respect for nature and the producer, make by hand and cook with fire.

What is your aim?
Happineess in the kitchen and at the tables…

What is your greatest inspiration?

The simplicity of Brazilian everyday

What four things would you take to a desert island?

My love, my dogs and a match to light the fire in the kitchen!

  • Restaurant Magazine First Guide Star Michelin edition 2015
  • Veuve Clicquot Latin America’s Best Female Chef 2015
  • #10 | Latin America’s 50 Best Restaurants, 2014
  • Best Chef | Epoca Magazine, 2012/13
  • Best Chef | O Globo Newspaper, 2011-13
  • 3 * | 4 Rodas Brazil Guide, 2012

Avenida Lineu de Paula Machado

Subscribe Here To FOUR Magazine

Support the FOUR Foundation

Rodolfo Guzmán | Modern mapuche man

Celebrating Chile’s native roots, Rodolfo Guzmán has put the Latin American country on the culinary map at his restaurant Boragó, writes Sophie Cater.

#FOURNews | Michelin Guide – Rio de Janiero & Sao Paulo

With the Olympic Games right around the corner, the 2nd Michelin Guide selection showcases the dynamic culinary scene in these two cities, so you will never go hungry…

Acai, goats cheese and rapadura

A truly elegant dessert recipe from top chef Alberto Landgraf of Sāo Paolo-based restaurant Epice…yum!

#FOURNews | A taste of ‘Obsession 16’

FOUR catches up with the taste of ‘Obsession 16’ event that officially kicked off with Jean-Luc Rocha, at the award-winning restaurant Northcote last Friday…


Chefs

Roberta Sudbrack is gaucha, born in Porto Alegre, but carioca by option. Chose the city to live and open in 2005, the restaurant that bears her name, becoming an icon of good table of Rio de Janeiro and a reference of Brazilian haute cuisine. Her formation is entirely self-taught. The sense of Brazilianness of their revenue shows an authorial work and creative.

Previously, she headed for seven years the kitchen of the Alvorada Palace , the official residence of the President of the Republic of Brazil , under President Fernando Henrique Cardoso mandate. She was the first chef in the history of nearly fifty years of the Palace. Roberta was responsible for all meals of the President , as well as all the dinners and banquets for the foreign officials . Among them, the King Juan Carlos and Queen Sophia of Spain the heir to the throne of England, Prince Charles, Prime Minister Tony Blair the Italian President Ciampi Carlos Fidel Castro all Presidents of Latin America in addition to Clinton, Jacques Chirac and several other heads of state and Government who visited Brazil in that period.

Since she opened her restaurant, the chef was innovative: created a tasting menu that changes daily according to the freshness of ingredients. She united gastronomy concepts with fashion , design, music and literature to update her references and launch every year , her gastronomic collections. So every year, Roberta exposes her culinary reasoning from an inspirational theme for recipes.

Roberta defines her cuisine as modern Brazilian, in a quest to preserve our culinary heritage , without being restricted to the label of a regional food. ” I seek the preservation of memory and the typical flavors of each ingredient , which allows that every single recipe that I create and develop to be, at the same time, a field of knowledge and an argument which I stand for, to rescue Brazilian ingredients undervaluated ” she says. Her creations bring a typical modernity of a chef generation that accomplished a true transformation on national gastronomy that shows a country with influence diversity and connected to various worldwide culinary trends.

The essence of the creation of Roberta is present in the book ‘I am the shrimp ensopadinho with chucho’ innovative use of language magazine and ocher, launched last year. The chef has two other publications: ‘A chef, A palace’ (2002) and ‘Good for dogs – canine cuisine’ (2004).

In 2015 , Roberta complete twenty years of career ( and ten as the owner of the restaurant) as one of the most important and award-winning Brazilian chefs. In september was elected the Latin America’s best female chef (Restaurant Magazine, England). The RS has three stars in the Guia Quatro Rodas , and a star in the Michellin, in addition to countless awards and honors received during this decade. And the celebration comes with something new: the opening of ‘Da Roberta’, her street food bar, that mixes urban art and exclusive ingredients.

Describe your culinary philosophy in 4 words…

Purity, simplicity, respect for nature and the producer, make by hand and cook with fire.

What is your aim?
Happineess in the kitchen and at the tables…

What is your greatest inspiration?

The simplicity of Brazilian everyday

What four things would you take to a desert island?

My love, my dogs and a match to light the fire in the kitchen!

  • Restaurant Magazine First Guide Star Michelin edition 2015
  • Veuve Clicquot Latin America’s Best Female Chef 2015
  • #10 | Latin America’s 50 Best Restaurants, 2014
  • Best Chef | Epoca Magazine, 2012/13
  • Best Chef | O Globo Newspaper, 2011-13
  • 3 * | 4 Rodas Brazil Guide, 2012

Avenida Lineu de Paula Machado

Subscribe Here To FOUR Magazine

Support the FOUR Foundation

Rodolfo Guzmán | Modern mapuche man

Celebrating Chile’s native roots, Rodolfo Guzmán has put the Latin American country on the culinary map at his restaurant Boragó, writes Sophie Cater.

#FOURNews | Michelin Guide – Rio de Janiero & Sao Paulo

With the Olympic Games right around the corner, the 2nd Michelin Guide selection showcases the dynamic culinary scene in these two cities, so you will never go hungry…

Acai, goats cheese and rapadura

A truly elegant dessert recipe from top chef Alberto Landgraf of Sāo Paolo-based restaurant Epice…yum!

#FOURNews | A taste of ‘Obsession 16’

FOUR catches up with the taste of ‘Obsession 16’ event that officially kicked off with Jean-Luc Rocha, at the award-winning restaurant Northcote last Friday…


Chefs

Roberta Sudbrack is gaucha, born in Porto Alegre, but carioca by option. Chose the city to live and open in 2005, the restaurant that bears her name, becoming an icon of good table of Rio de Janeiro and a reference of Brazilian haute cuisine. Her formation is entirely self-taught. The sense of Brazilianness of their revenue shows an authorial work and creative.

Previously, she headed for seven years the kitchen of the Alvorada Palace , the official residence of the President of the Republic of Brazil , under President Fernando Henrique Cardoso mandate. She was the first chef in the history of nearly fifty years of the Palace. Roberta was responsible for all meals of the President , as well as all the dinners and banquets for the foreign officials . Among them, the King Juan Carlos and Queen Sophia of Spain the heir to the throne of England, Prince Charles, Prime Minister Tony Blair the Italian President Ciampi Carlos Fidel Castro all Presidents of Latin America in addition to Clinton, Jacques Chirac and several other heads of state and Government who visited Brazil in that period.

Since she opened her restaurant, the chef was innovative: created a tasting menu that changes daily according to the freshness of ingredients. She united gastronomy concepts with fashion , design, music and literature to update her references and launch every year , her gastronomic collections. So every year, Roberta exposes her culinary reasoning from an inspirational theme for recipes.

Roberta defines her cuisine as modern Brazilian, in a quest to preserve our culinary heritage , without being restricted to the label of a regional food. ” I seek the preservation of memory and the typical flavors of each ingredient , which allows that every single recipe that I create and develop to be, at the same time, a field of knowledge and an argument which I stand for, to rescue Brazilian ingredients undervaluated ” she says. Her creations bring a typical modernity of a chef generation that accomplished a true transformation on national gastronomy that shows a country with influence diversity and connected to various worldwide culinary trends.

The essence of the creation of Roberta is present in the book ‘I am the shrimp ensopadinho with chucho’ innovative use of language magazine and ocher, launched last year. The chef has two other publications: ‘A chef, A palace’ (2002) and ‘Good for dogs – canine cuisine’ (2004).

In 2015 , Roberta complete twenty years of career ( and ten as the owner of the restaurant) as one of the most important and award-winning Brazilian chefs. In september was elected the Latin America’s best female chef (Restaurant Magazine, England). The RS has three stars in the Guia Quatro Rodas , and a star in the Michellin, in addition to countless awards and honors received during this decade. And the celebration comes with something new: the opening of ‘Da Roberta’, her street food bar, that mixes urban art and exclusive ingredients.

Describe your culinary philosophy in 4 words…

Purity, simplicity, respect for nature and the producer, make by hand and cook with fire.

What is your aim?
Happineess in the kitchen and at the tables…

What is your greatest inspiration?

The simplicity of Brazilian everyday

What four things would you take to a desert island?

My love, my dogs and a match to light the fire in the kitchen!

  • Restaurant Magazine First Guide Star Michelin edition 2015
  • Veuve Clicquot Latin America’s Best Female Chef 2015
  • #10 | Latin America’s 50 Best Restaurants, 2014
  • Best Chef | Epoca Magazine, 2012/13
  • Best Chef | O Globo Newspaper, 2011-13
  • 3 * | 4 Rodas Brazil Guide, 2012

Avenida Lineu de Paula Machado

Subscribe Here To FOUR Magazine

Support the FOUR Foundation

Rodolfo Guzmán | Modern mapuche man

Celebrating Chile’s native roots, Rodolfo Guzmán has put the Latin American country on the culinary map at his restaurant Boragó, writes Sophie Cater.

#FOURNews | Michelin Guide – Rio de Janiero & Sao Paulo

With the Olympic Games right around the corner, the 2nd Michelin Guide selection showcases the dynamic culinary scene in these two cities, so you will never go hungry…

Acai, goats cheese and rapadura

A truly elegant dessert recipe from top chef Alberto Landgraf of Sāo Paolo-based restaurant Epice…yum!

#FOURNews | A taste of ‘Obsession 16’

FOUR catches up with the taste of ‘Obsession 16’ event that officially kicked off with Jean-Luc Rocha, at the award-winning restaurant Northcote last Friday…


Chefs

Roberta Sudbrack is gaucha, born in Porto Alegre, but carioca by option. Chose the city to live and open in 2005, the restaurant that bears her name, becoming an icon of good table of Rio de Janeiro and a reference of Brazilian haute cuisine. Her formation is entirely self-taught. The sense of Brazilianness of their revenue shows an authorial work and creative.

Previously, she headed for seven years the kitchen of the Alvorada Palace , the official residence of the President of the Republic of Brazil , under President Fernando Henrique Cardoso mandate. She was the first chef in the history of nearly fifty years of the Palace. Roberta was responsible for all meals of the President , as well as all the dinners and banquets for the foreign officials . Among them, the King Juan Carlos and Queen Sophia of Spain the heir to the throne of England, Prince Charles, Prime Minister Tony Blair the Italian President Ciampi Carlos Fidel Castro all Presidents of Latin America in addition to Clinton, Jacques Chirac and several other heads of state and Government who visited Brazil in that period.

Since she opened her restaurant, the chef was innovative: created a tasting menu that changes daily according to the freshness of ingredients. She united gastronomy concepts with fashion , design, music and literature to update her references and launch every year , her gastronomic collections. So every year, Roberta exposes her culinary reasoning from an inspirational theme for recipes.

Roberta defines her cuisine as modern Brazilian, in a quest to preserve our culinary heritage , without being restricted to the label of a regional food. ” I seek the preservation of memory and the typical flavors of each ingredient , which allows that every single recipe that I create and develop to be, at the same time, a field of knowledge and an argument which I stand for, to rescue Brazilian ingredients undervaluated ” she says. Her creations bring a typical modernity of a chef generation that accomplished a true transformation on national gastronomy that shows a country with influence diversity and connected to various worldwide culinary trends.

The essence of the creation of Roberta is present in the book ‘I am the shrimp ensopadinho with chucho’ innovative use of language magazine and ocher, launched last year. The chef has two other publications: ‘A chef, A palace’ (2002) and ‘Good for dogs – canine cuisine’ (2004).

In 2015 , Roberta complete twenty years of career ( and ten as the owner of the restaurant) as one of the most important and award-winning Brazilian chefs. In september was elected the Latin America’s best female chef (Restaurant Magazine, England). The RS has three stars in the Guia Quatro Rodas , and a star in the Michellin, in addition to countless awards and honors received during this decade. And the celebration comes with something new: the opening of ‘Da Roberta’, her street food bar, that mixes urban art and exclusive ingredients.

Describe your culinary philosophy in 4 words…

Purity, simplicity, respect for nature and the producer, make by hand and cook with fire.

What is your aim?
Happineess in the kitchen and at the tables…

What is your greatest inspiration?

The simplicity of Brazilian everyday

What four things would you take to a desert island?

My love, my dogs and a match to light the fire in the kitchen!

  • Restaurant Magazine First Guide Star Michelin edition 2015
  • Veuve Clicquot Latin America’s Best Female Chef 2015
  • #10 | Latin America’s 50 Best Restaurants, 2014
  • Best Chef | Epoca Magazine, 2012/13
  • Best Chef | O Globo Newspaper, 2011-13
  • 3 * | 4 Rodas Brazil Guide, 2012

Avenida Lineu de Paula Machado

Subscribe Here To FOUR Magazine

Support the FOUR Foundation

Rodolfo Guzmán | Modern mapuche man

Celebrating Chile’s native roots, Rodolfo Guzmán has put the Latin American country on the culinary map at his restaurant Boragó, writes Sophie Cater.

#FOURNews | Michelin Guide – Rio de Janiero & Sao Paulo

With the Olympic Games right around the corner, the 2nd Michelin Guide selection showcases the dynamic culinary scene in these two cities, so you will never go hungry…

Acai, goats cheese and rapadura

A truly elegant dessert recipe from top chef Alberto Landgraf of Sāo Paolo-based restaurant Epice…yum!

#FOURNews | A taste of ‘Obsession 16’

FOUR catches up with the taste of ‘Obsession 16’ event that officially kicked off with Jean-Luc Rocha, at the award-winning restaurant Northcote last Friday…


Chefs

Roberta Sudbrack is gaucha, born in Porto Alegre, but carioca by option. Chose the city to live and open in 2005, the restaurant that bears her name, becoming an icon of good table of Rio de Janeiro and a reference of Brazilian haute cuisine. Her formation is entirely self-taught. The sense of Brazilianness of their revenue shows an authorial work and creative.

Previously, she headed for seven years the kitchen of the Alvorada Palace , the official residence of the President of the Republic of Brazil , under President Fernando Henrique Cardoso mandate. She was the first chef in the history of nearly fifty years of the Palace. Roberta was responsible for all meals of the President , as well as all the dinners and banquets for the foreign officials . Among them, the King Juan Carlos and Queen Sophia of Spain the heir to the throne of England, Prince Charles, Prime Minister Tony Blair the Italian President Ciampi Carlos Fidel Castro all Presidents of Latin America in addition to Clinton, Jacques Chirac and several other heads of state and Government who visited Brazil in that period.

Since she opened her restaurant, the chef was innovative: created a tasting menu that changes daily according to the freshness of ingredients. She united gastronomy concepts with fashion , design, music and literature to update her references and launch every year , her gastronomic collections. So every year, Roberta exposes her culinary reasoning from an inspirational theme for recipes.

Roberta defines her cuisine as modern Brazilian, in a quest to preserve our culinary heritage , without being restricted to the label of a regional food. ” I seek the preservation of memory and the typical flavors of each ingredient , which allows that every single recipe that I create and develop to be, at the same time, a field of knowledge and an argument which I stand for, to rescue Brazilian ingredients undervaluated ” she says. Her creations bring a typical modernity of a chef generation that accomplished a true transformation on national gastronomy that shows a country with influence diversity and connected to various worldwide culinary trends.

The essence of the creation of Roberta is present in the book ‘I am the shrimp ensopadinho with chucho’ innovative use of language magazine and ocher, launched last year. The chef has two other publications: ‘A chef, A palace’ (2002) and ‘Good for dogs – canine cuisine’ (2004).

In 2015 , Roberta complete twenty years of career ( and ten as the owner of the restaurant) as one of the most important and award-winning Brazilian chefs. In september was elected the Latin America’s best female chef (Restaurant Magazine, England). The RS has three stars in the Guia Quatro Rodas , and a star in the Michellin, in addition to countless awards and honors received during this decade. And the celebration comes with something new: the opening of ‘Da Roberta’, her street food bar, that mixes urban art and exclusive ingredients.

Describe your culinary philosophy in 4 words…

Purity, simplicity, respect for nature and the producer, make by hand and cook with fire.

What is your aim?
Happineess in the kitchen and at the tables…

What is your greatest inspiration?

The simplicity of Brazilian everyday

What four things would you take to a desert island?

My love, my dogs and a match to light the fire in the kitchen!

  • Restaurant Magazine First Guide Star Michelin edition 2015
  • Veuve Clicquot Latin America’s Best Female Chef 2015
  • #10 | Latin America’s 50 Best Restaurants, 2014
  • Best Chef | Epoca Magazine, 2012/13
  • Best Chef | O Globo Newspaper, 2011-13
  • 3 * | 4 Rodas Brazil Guide, 2012

Avenida Lineu de Paula Machado

Subscribe Here To FOUR Magazine

Support the FOUR Foundation

Rodolfo Guzmán | Modern mapuche man

Celebrating Chile’s native roots, Rodolfo Guzmán has put the Latin American country on the culinary map at his restaurant Boragó, writes Sophie Cater.

#FOURNews | Michelin Guide – Rio de Janiero & Sao Paulo

With the Olympic Games right around the corner, the 2nd Michelin Guide selection showcases the dynamic culinary scene in these two cities, so you will never go hungry…

Acai, goats cheese and rapadura

A truly elegant dessert recipe from top chef Alberto Landgraf of Sāo Paolo-based restaurant Epice…yum!

#FOURNews | A taste of ‘Obsession 16’

FOUR catches up with the taste of ‘Obsession 16’ event that officially kicked off with Jean-Luc Rocha, at the award-winning restaurant Northcote last Friday…


Chefs

Roberta Sudbrack is gaucha, born in Porto Alegre, but carioca by option. Chose the city to live and open in 2005, the restaurant that bears her name, becoming an icon of good table of Rio de Janeiro and a reference of Brazilian haute cuisine. Her formation is entirely self-taught. The sense of Brazilianness of their revenue shows an authorial work and creative.

Previously, she headed for seven years the kitchen of the Alvorada Palace , the official residence of the President of the Republic of Brazil , under President Fernando Henrique Cardoso mandate. She was the first chef in the history of nearly fifty years of the Palace. Roberta was responsible for all meals of the President , as well as all the dinners and banquets for the foreign officials . Among them, the King Juan Carlos and Queen Sophia of Spain the heir to the throne of England, Prince Charles, Prime Minister Tony Blair the Italian President Ciampi Carlos Fidel Castro all Presidents of Latin America in addition to Clinton, Jacques Chirac and several other heads of state and Government who visited Brazil in that period.

Since she opened her restaurant, the chef was innovative: created a tasting menu that changes daily according to the freshness of ingredients. She united gastronomy concepts with fashion , design, music and literature to update her references and launch every year , her gastronomic collections. So every year, Roberta exposes her culinary reasoning from an inspirational theme for recipes.

Roberta defines her cuisine as modern Brazilian, in a quest to preserve our culinary heritage , without being restricted to the label of a regional food. ” I seek the preservation of memory and the typical flavors of each ingredient , which allows that every single recipe that I create and develop to be, at the same time, a field of knowledge and an argument which I stand for, to rescue Brazilian ingredients undervaluated ” she says. Her creations bring a typical modernity of a chef generation that accomplished a true transformation on national gastronomy that shows a country with influence diversity and connected to various worldwide culinary trends.

The essence of the creation of Roberta is present in the book ‘I am the shrimp ensopadinho with chucho’ innovative use of language magazine and ocher, launched last year. The chef has two other publications: ‘A chef, A palace’ (2002) and ‘Good for dogs – canine cuisine’ (2004).

In 2015 , Roberta complete twenty years of career ( and ten as the owner of the restaurant) as one of the most important and award-winning Brazilian chefs. In september was elected the Latin America’s best female chef (Restaurant Magazine, England). The RS has three stars in the Guia Quatro Rodas , and a star in the Michellin, in addition to countless awards and honors received during this decade. And the celebration comes with something new: the opening of ‘Da Roberta’, her street food bar, that mixes urban art and exclusive ingredients.

Describe your culinary philosophy in 4 words…

Purity, simplicity, respect for nature and the producer, make by hand and cook with fire.

What is your aim?
Happineess in the kitchen and at the tables…

What is your greatest inspiration?

The simplicity of Brazilian everyday

What four things would you take to a desert island?

My love, my dogs and a match to light the fire in the kitchen!

  • Restaurant Magazine First Guide Star Michelin edition 2015
  • Veuve Clicquot Latin America’s Best Female Chef 2015
  • #10 | Latin America’s 50 Best Restaurants, 2014
  • Best Chef | Epoca Magazine, 2012/13
  • Best Chef | O Globo Newspaper, 2011-13
  • 3 * | 4 Rodas Brazil Guide, 2012

Avenida Lineu de Paula Machado

Subscribe Here To FOUR Magazine

Support the FOUR Foundation

Rodolfo Guzmán | Modern mapuche man

Celebrating Chile’s native roots, Rodolfo Guzmán has put the Latin American country on the culinary map at his restaurant Boragó, writes Sophie Cater.

#FOURNews | Michelin Guide – Rio de Janiero & Sao Paulo

With the Olympic Games right around the corner, the 2nd Michelin Guide selection showcases the dynamic culinary scene in these two cities, so you will never go hungry…

Acai, goats cheese and rapadura

A truly elegant dessert recipe from top chef Alberto Landgraf of Sāo Paolo-based restaurant Epice…yum!

#FOURNews | A taste of ‘Obsession 16’

FOUR catches up with the taste of ‘Obsession 16’ event that officially kicked off with Jean-Luc Rocha, at the award-winning restaurant Northcote last Friday…


Chefs

Roberta Sudbrack is gaucha, born in Porto Alegre, but carioca by option. Chose the city to live and open in 2005, the restaurant that bears her name, becoming an icon of good table of Rio de Janeiro and a reference of Brazilian haute cuisine. Her formation is entirely self-taught. The sense of Brazilianness of their revenue shows an authorial work and creative.

Previously, she headed for seven years the kitchen of the Alvorada Palace , the official residence of the President of the Republic of Brazil , under President Fernando Henrique Cardoso mandate. She was the first chef in the history of nearly fifty years of the Palace. Roberta was responsible for all meals of the President , as well as all the dinners and banquets for the foreign officials . Among them, the King Juan Carlos and Queen Sophia of Spain the heir to the throne of England, Prince Charles, Prime Minister Tony Blair the Italian President Ciampi Carlos Fidel Castro all Presidents of Latin America in addition to Clinton, Jacques Chirac and several other heads of state and Government who visited Brazil in that period.

Since she opened her restaurant, the chef was innovative: created a tasting menu that changes daily according to the freshness of ingredients. She united gastronomy concepts with fashion , design, music and literature to update her references and launch every year , her gastronomic collections. So every year, Roberta exposes her culinary reasoning from an inspirational theme for recipes.

Roberta defines her cuisine as modern Brazilian, in a quest to preserve our culinary heritage , without being restricted to the label of a regional food. ” I seek the preservation of memory and the typical flavors of each ingredient , which allows that every single recipe that I create and develop to be, at the same time, a field of knowledge and an argument which I stand for, to rescue Brazilian ingredients undervaluated ” she says. Her creations bring a typical modernity of a chef generation that accomplished a true transformation on national gastronomy that shows a country with influence diversity and connected to various worldwide culinary trends.

The essence of the creation of Roberta is present in the book ‘I am the shrimp ensopadinho with chucho’ innovative use of language magazine and ocher, launched last year. The chef has two other publications: ‘A chef, A palace’ (2002) and ‘Good for dogs – canine cuisine’ (2004).

In 2015 , Roberta complete twenty years of career ( and ten as the owner of the restaurant) as one of the most important and award-winning Brazilian chefs. In september was elected the Latin America’s best female chef (Restaurant Magazine, England). The RS has three stars in the Guia Quatro Rodas , and a star in the Michellin, in addition to countless awards and honors received during this decade. And the celebration comes with something new: the opening of ‘Da Roberta’, her street food bar, that mixes urban art and exclusive ingredients.

Describe your culinary philosophy in 4 words…

Purity, simplicity, respect for nature and the producer, make by hand and cook with fire.

What is your aim?
Happineess in the kitchen and at the tables…

What is your greatest inspiration?

The simplicity of Brazilian everyday

What four things would you take to a desert island?

My love, my dogs and a match to light the fire in the kitchen!

  • Restaurant Magazine First Guide Star Michelin edition 2015
  • Veuve Clicquot Latin America’s Best Female Chef 2015
  • #10 | Latin America’s 50 Best Restaurants, 2014
  • Best Chef | Epoca Magazine, 2012/13
  • Best Chef | O Globo Newspaper, 2011-13
  • 3 * | 4 Rodas Brazil Guide, 2012

Avenida Lineu de Paula Machado

Subscribe Here To FOUR Magazine

Support the FOUR Foundation

Rodolfo Guzmán | Modern mapuche man

Celebrating Chile’s native roots, Rodolfo Guzmán has put the Latin American country on the culinary map at his restaurant Boragó, writes Sophie Cater.

#FOURNews | Michelin Guide – Rio de Janiero & Sao Paulo

With the Olympic Games right around the corner, the 2nd Michelin Guide selection showcases the dynamic culinary scene in these two cities, so you will never go hungry…

Acai, goats cheese and rapadura

A truly elegant dessert recipe from top chef Alberto Landgraf of Sāo Paolo-based restaurant Epice…yum!

#FOURNews | A taste of ‘Obsession 16’

FOUR catches up with the taste of ‘Obsession 16’ event that officially kicked off with Jean-Luc Rocha, at the award-winning restaurant Northcote last Friday…


Watch the video: Βραζιλία: 18 νεκροί σε νύκτα τρόμου στο Σάο Πάολο (May 2022).