O chef Claude Troisgros. A peta com curry pode ser encontrada no restaurante Olympe, no Jardim Botânico (Rio de Janeiro) e a porção é servida de entrada. Enquanto isso agora há pouco, saboreei uma peta direto de Brejo, a

Source: http://paraondeeuvounomapa.blogspot.com/2009/10/da-peta-ao-claude-troigros.html

Foi Bocuse quem o trouxe para o Rio de Janeiro para ser chef assistente no “Le Saint Honoré”, restaurante da rede Méridien. Em 2000, deu uma virada na carreira, fechou seu premiado restaurante, o Laurent, mudou-se para

Source: http://www.bemparana.com.br/vossoblogdecomida/index.php/2009/11/03/laurent-suaudeau-comecando-muito-bem/

We started with Kir Royales and then looked at the menu organized imaginatively by Paul Bocuse and prepared under the command of chef Pierre Landry, so I had great expectations. The dining experience started out with great po

Source: http://joelsstuff20.blogspot.com/2006/07/rio-de-janeiro.html

Francês, diplomado pela Ecole Lenôtre e treinado por grandes nomes da culinária mundial, como Thomas Keller em Nova Iorque e Michel Rostang em Paris. No Rio de Janeiro comanda o conceituado restaurante Garcia & Rodri

Source: http://www.cafeempauta.com.br/site/?p=266

Famoso por seus vinhos, o restaurante é comandado pelo renomado chef Christophe Lidy, diplomado pela École Lenôtre e treinado grandes nomes da culinária mundial, como Thomas Keller, em Nova York, e Michel Rostang, em P

Source: http://g1.globo.com/Noticias/Rio/0,,MUL1314717-5606,00.html

No comando das caçarolas está o experiente chef Rocha que já integrou as equipes dos restaurantes 66 Bistrot (chef Claude Troisgros – Rio de Janeiro), Zozô (Rio de Janeiro), Trapiche Adelaide (Salvador) e La Palette (Ca

Source: http://byguest.blogspot.com/2009/10/insolito-boutique-hotel-buzios-rj.html

Pra receita do dia resolvi trazer uma receita do grande Chef Claude Troisgros do Bistrô 66 e Olimpe, no Rio de Janeiro, Claude também apresenta o programa Menu Confiança da GNT, um francês que ama o Brasil e escolheu o Ri

Source: Chef Arthur Junior: Filé de Cherne com Banana Caramelada’>http://chefarthurjunior.blogspot.com/2009/09/file-de-cherne-com-banana-caramelada.html

Chef, chef de verdade, se vira – e muito bem – com o que está disponível. Chef, chef de verdade, cozinha bem depois de qualquer feira. Jogue o Roland Villard, o Claude Troisgros, o Alex Atala, a Flávia Quaresma e essa

Source: Chef ou cozinheiro? « Rio de Janeiro a Dezembro’>http://riodejaneiroadezembro.wordpress.com/2009/09/08/chef-ou-cozinheiro/

The Guia Quatro Rodas was designed by Rio’s premier restaurant guide, written by gourmet journalist Danuisia Bárbara, and is considered the city’s best among guides.  In awarding its maximum three-star accolade, The Guia Quatro Rodas recognizes that the Saint-Honoré is one of the city’s “Bests.” The Saint-Honoré has also been distinguished with other awards, among them the "Golden Fork", from Feiras e Congressos magazine (1991).

Recognized, indeed, as one of the best restaurants in all of South America, the Saint-Honoré is the only one located inside a hotel which is supervised by one of the most famous chefs of all time, Paul Bocuse. Since 1979, all the chefs who passed through the Saint-Honoré learned their art in the best traditions of his school. Pierre Landry, presiding over the kitchens, is a disciple of Bocuse at Collonges-au-Mont-d’Or.

The Saint-Honoré’s menu is seasonal, adapted according to conditions and products available at the time of year. Each week, a special menu-dégustation is prepared with the chef’s suggestions. The pastries – one of the high-points of the Saint-Honoré’s cooking – are prepared according to the best tradition, and Pierre Landry is always presenting new creations.

Pierre Landry was born in Bretagne, in the village of Fougères. When he was 15 years old, he started the Catering School at Saint’Anne School, in the village of Saint Nazaire.
He has been working in some gastronomical restaurants in French villages. After working in Paris, he has worked in New York, at Bouley Restaurant. He has been working at Le Méridien Copacabana, in Rio de Janeiro, since 1997.

French chef Vincent Koperski has worked his way around the world. Trained at the Ecole Hoteliere in Touquet, France, he began his career at Le Grand Vefour in Paris, an auspicious beginning. Moving to the restaurant Paul Bocuse, he found his mentor, and today credits Bocuse as one of the greatest influences in his career.

Koperski first moved to Brazil in 1988 to work at Bocuse’s restaurant, Saint-Honore, in Le Meridien Hotel in Rio de Janeiro. After working there for seven years, he crossed the world to Tokyo to be the chef at Bocuse’ Japanese restaurant, crediting this experience as the second most influential in his career.

Leaving Japan, he returned to Europe to work first in Brussels at Bruneau Restaurant, then at La Chartreuse du Val Saint-Esprit in Bethunes, France, on southward to the Hotel Byblos Mijas in Malaga, Spain, and on to Portugal at the Hotel Dona Filipa and San Lorenzo.

In 1997, Koperski returned to Brazil to head the restaurants at the Renaissance Sao Paulo. Responsible for by Mistral and Terraço Jardins, he finds expression for his creativity, a driving force that led him to a career in the culinary world. He even cooks at home — crepes gateau for his children!