maggio 07, 2019

Guida MICHELIN Rio de Janeiro & Sao Paulo 2019

Comunicato Stampa disponibile solo in lingua originale. 

Michelin is launching the 4th edition of its MICHELIN guide Rio de Janeiro & São Paulo and the 2019 selection features18 starred restaurants, including three new one star additions; and 32 Bib Gourmand restaurants, including seven new additions.

With its wide variety of locally grown and sourced products, Brazilian gastronomy shows great potential, with a wonderful balance between traditional dishes and innovative haute cuisine.

The three new one star restaurants making their appearance in the selection celebrate contemporary Brazilian cuisine: Cipriani Copacabana Palace, with its live piano music and pool view, dares to mix Brazilian and Italian products, and Chef Aniello Cassese, 32, former executive chef of Gordon Ramsay in London, offers traditional dishes for lunch such as vitello tonnato or tarta caprese; Oteque, run by chef and director Alberto Landgraf, receives a star for its unique gourmet menu, and the inspectors were captivated by the personality of the cuisine that honours local fish and seafood; Evvai, led by chef Luiz Filipe Souza, was noted for the careful textures of his dishes and the skillful blend of flavours, in which the style of the chef is fully expressed in the Brazilian cuisine.

The restaurant D.O.M. with chef Alex Atala retains two stars for its cuisine which displays authentic Brazilian flavours. As does Tuju, where chef Ivan Ralston, having created his vegetable garden on the terrace, is now looking to design his own nurseries. It is already possible to enjoy the fresh seafood that comes from its own aquariums, and also its drinking water filter system that is a souvenir of his experience in Asia. In the kitchen of Oro, the talent of chef Felipe Bronze confirms his two stars again this year. In his two tasting menus the chef honours modern Brazilian cuisine, complimented by a fine local wine list offered by the sommelier, who is the wife of the chef.

The Bib Gourmand selection: the symbol of ‘good quality, good value cooking’, has recognised seven new restaurants this year:

Corrutela offers contemporary cuisine that cares about good food and the environment. Run by chef Cesar Costa, this restaurant is sustainable from end to end: the dishes are mainly composed of local organic vegetables, fish and seafood, waste food is transformed into compost, plastic is banned in favour of recycled glass, and the solar panels on the roof supply the entire site with electricity. In Lilia, Lucio Vieira, the chef and proprietor, is committed to the quality of dishes presented to the customer and serves fresh products selected at the market at a very good price-quality ratio. Former Grand Vefour veteran Pedro Marinho offers generous portions at his Pici Trattoria restaurant, also at reasonable prices.

For simple, honest and homemade Brazilian cuisine, Manuelle Ferraz opened A Baianeira following her previous career as a lawyer. However, some days the menu changes in favour of a more gastronomic offer, such as sweet potato gnocchi with requeijão de corte, and excellent desserts.

Located on one of São Paulo's main arteries, Balaio IMS, with its four large shared tables, is a modest and unpretentious place. Chef Marcelo Carvalho carefully prepares typical Brazilian dishes such as grilled chicken, cassava puree and caruru tempura. Also among the new Bib Gourmand additions is Baru Marisqueria, from chef Dagoberto Torres, where seafood reigns through tasty preparations based on fresh local fish prepared on the grill. Finally, Komah, with its modern Korean influences, stands out for the fine textures of its dishes and its marked flavours. Chef Paulo Shin, who has previously worked in starred establishments, plays with sweet and spicy notes, such as the kimchi sautéed rice dish with creamy omelette.