. L´Etoile by Jean Paul Bondoux - Sheraton Grand Rio Hotel & Resort Back to top
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A combination of great food
Call to Reserve: 55-21-2529-1299
Welcome to

L´Etoile

Summer Menu L'Etoile
A combination of great food, lights and the breathtaking views of the ocean from the 26th floor will make this place a must for our clients. This restaurant creates a unique atmosphere, filled with sophistication and uniqueness.
  • Opening Hours
  • Monday to Wednesday: 7:30PM - 10:30PM
  • Thursday to Saturday: 7:30PM - 11PM
  • Sunday: Closed
  • Summer Menu L'Etoile

Menu

Starters

Traditional Ceviche - 65
with yellow pepper, coconut water and quinoa crispy
Grilled octopus - 70
with mix of potatoes and olives vinaigrette
Trilogy of tartar - 80
Tuna, Sun dried meat and Salmon
Duo of Foie Gras - 85
with red fruits jam, gelly and fruits
Carpaccio of cured white fish - 70
with green apple salad, mango, Brazilian nuts and passion fruit dressing
Tasting of Earth and Sea - 85
Oyster gourmet, Crispy of white fish with oyster mayonnaise, Fried sardines brioche and smoked pepper gelly, House bruschetta with homemade mustard, Pork Bread and Scicilian Lemon Mayonnaise
Red Tuna Salad - 70
VG prawns sliced on "sous vide" - 85
with avocado, marinade and corn cream

Fishes

Steamed sole - 120
with textures of red beet, beurre blanc to cumin
Lobster at beurre monte - 130
with coconut rice, squid and virgin sauce
Red Snapper - 115
with palm heart confit, banana gnocchi and moqueca foam
Grilled sea bass - 120
with creamy, green corn, asparagus, pea, coriander sauce with red curry
Scallops - 135
with black rice with squid and octopus and fresh mussel foam

Meats

Chorizo steak - 130
with tomato risotto and oyster sauce
Baked pork belly - 115
with sweet potato texture and sautéed cabbage with kimchi
Rack of lamb - 135
homemade buffalo ricotta capelleti and pecorino cheese, crispy cabbage and shitake sauce
Trilogy of duck - 235
with Jasmin rice, honey sauce, watercress and rabanito salad (for 2 persons)
Black Angus fillet - 130
with cassava creamy, "millefuille" of yellow potato and mustard
Foie Gras Complement - 50

Desserts

Trilogy of chocolate - 28
Callebaut white, origin and bitter chocolate with Belgian chocolate 50% ice cream
Pineapple quindim - 30
with sawn vanilla and coconut ice cream
Sweet milk foam, mango textures, passion fruit, mango ice cream and marsala - 30
Passion fruit pavlova deconstructed - 30
with earth banana and banana ice cream
Cold palette pannacota of ruby chocolate, red fruits and amarena ice cream - 35
Yogurt cheesecake and honey sucrée - 35
and pistachio ice cream
Homemade mascarpone creamy - 35
chamomile and caipirinha ice cream
Graviola mousse - 35
with pallet tangerine, water veil and cupuaçu ice cream

Menu Degustation

Amouse bouche | R$ 330 + 10%

From the sea -
Fresh and light fish to start
Crustecean or shell -
the bottom of the sea for our kicthen
From the Atlantic sea -
French techniques and Brazilian flavors
Red meat -
speciality from the Chef
Tasting with brazilian fruits and flavours -
From Belgium -
Chocolate!
Coffee and petit four -

Menu L'Etoile

Amouse bouche du Chef | R$ 225 + 10%

Traditional Ceviche with yellow pepper, coconut water and quinoa crispy OR Red tuna salad -
Ceviche au poivre jaune, eau de coco et quinoa croquant OU Salade de thon rouge frais
Grilled sea bass with creamy, green corn, asparagus, Pea, coriander sauce with red curry OR Black Angus fillet with cassava creamy, "millefuille" of yellow potato and mustard -
Bar et aspargues grillé avec maïs vert crémeux, sauce coriandre aux petits pois au curry rouge OU Filet mignon Black Angus au manioc crémeux, mille feuilles de pomme baroa et moutarde
Pineapple quindim with sawn vanilla and coconut ice cream OR Yogurt cheesecake and honey sucrée and pistachio ice cream -
Quindin d'ananas avec ganache à la vanille et glace de coco OU Gatêau au fromage au yogurt, sucré au miel d'abeille avec glace de pistache
View the Full Menu
L´Etoile
A combination of great food
Chef
Jean Paul Bondoux The menu at L'Etoile was created by renowned French Chef, Jean Paul Bondoux. Originally from Burgundy, Bondoux has settled in South America for over 30 years, where he has the established La Bourgogne restaurants in Punta del Este - Uruguay, and in Buenos Aires - Argentina, as well as NoSo at the hotel W Santiago in Chile. Bondoux arrives in Brazil at the roof top of the Sheraton Rio Hotel, featuring a traditional French cuisine focused on the simplicity and high quality of the local produce to replicate some of his traditional long standing recipes as well as new seasonal dishes with Brazilian influence.
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