Blaise
Restaurant · Vila Bela Vista ·
French cuisine with Brazilian touch, wood cabin interior
French cuisine with Brazilian touch, wood cabin interior
"Occupying the historic Maternidade Filomena Matarazzo building, this restaurant takes its inspiration from the Franco-Swiss writer Braise Cendrars. The interior is similar to a wood cabin (similar to where he is said to have lived) and includes Brazilian volcanic stone crystals between the woodwork, rustic decor and subtle lighting provided by the lampshades that illuminate the room. Here, chef Fernando Bouzan, conjures up French cuisine with a Brazilian touch. Our suggestions include the succulent and incredibly tender braised beef tongue, served with potato salad and a refined red wine sauce. The jabuticaba sorbet with jam, jelly and jabuticaba pearls in a delicate “crème diplomate” is an absolute must!" - Michelin Inspector
"A MICHELIN Guide restaurant run by Chef Fernando Bouzan inside the Rosewood São Paulo hotel, this prime example of the city’s informal Francophone wave keeps the pillars of French technique and refinement while infusing Brazilian ingredients like Brazil nuts and amburana, plus cheeses and fish from the country’s coastline, for a tropical touch. The menu encourages sharing and even features a section devoted entirely to caviar." - The MICHELIN Guide
"Occupying the historic Maternidade Filomena Matarazzo building, this restaurant takes its inspiration from the Franco-Swiss writer Braise Cendrars. The interior is similar to a wood cabin (similar to where he is said to have lived) and includes Brazilian volcanic stone crystals between the woodwork, rustic decor and subtle lighting provided by the lampshades that illuminate the room. Here, chef Felipe Rodrigues, who has experience working in leading restaurants behind him, conjures up French cuisine with a Brazilian touch. Our suggestions include the succulent and incredibly tender braised beef tongue, served with potato salad and a refined red wine sauce. The jabuticaba sorbet with jam, jelly and jabuticaba pearls in a delicate “crème diplomate” is an absolute must!" - Michelin Inspector
Emilie
Kevin H.
Mike
Matías I.
qiang R.
Lucas
Nicolas Valle V.
Luciano C.