. L´Etoile by Jean Paul Bondoux - Sheraton Grand Rio Hotel & Resort

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A combination of great food

Call to Reserve: 55-21-2529-1299

Welcome to

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

Menu - L'Etoile

Menu - L'Etoile

Desserts

Trilogy Of Homemade Ice Creams Of Exotic Fruit

Creme Brule Of Tonka Beans With Capuccino Ice Cream

Tasting Of Coffee In Three Textures With Capuccino Ice Cream

Pannacotta With Red Berries, Creamy Caramel And Raspberry Ice Cream

Our Style Of Tarte Tatin By Jean Paul Bondoux

Declination Of Chocolate (Sponge Cake, Mousse And Creamy) With Orange Ice Cream

Sphere Of Cocoa With Chocolate Mousse, Wild Fruit Compote And Bavaroise With Tonka Bean Seed

Appetizer

Escalope Of Raw Fish With Leche De Tigre, Vegetable CruditéS And Chips

Heart Of Palm With Zabaione Of Chimichurri, Creamy Avocado And Shiitake

King Prawns Tartar On Glazed Fennel And Crispy Sago

Veal Carpaccio In Artisan Mustard Crust With Veal Sweetbreads And Balsamic Dressing

Trilogy Of Sea: Shrimp, Scallops And Salmon Gravlax With Cold Melon Soup

Octopus Terrine With SautéEd Onion And Sausage, Flavored Mayonnaise

Grilled Scallops On Its Shell With Creamy Corn And Basil Foam

Duo Of Foie Gras With Textures Of Apple, Beets, Pickles, Figs And Porto Sauce

Main Courses

Grilled Salmon With Creamy Passion Fruit Polenta, Citrus Sauce

Sandperch At Low Temperature With Baroa Potatoes Mousseline, Vegetables Tempura And Beurre Blanc

Pollack MeuniéRe With Tomato Risotto, Mussels And Saffron Sauce

Duo Of Rabbit With Mustard Sauce And Creamy Hummus Parmesan And Eggplant Caviar

Black Angus Tenderloin With Comté Cheese Aligot And Wild Mushrooms Sauce

Sandperch At Low Temperature With Baroa Potatoes Mousseline, Vegetables Tempura And Beurre Blanc Sauce

Atlantic Sea Bass With Black Rice And Squid, Toasted Cassava With Palm Oil And Bagna Cauda Sauce

Duck Confit With Honey And Balsamic Sauce, Carrot Mousseline With Coconut And Vanilla

Trilogy Of Black Angus With Confit Garlic Mousseline And Bordeaux Sauce

Supplement foie gras - 50

Black Angus Tenderloin With Comté Cheese Aligot And Wild Mushrooms Sauce

Supplement foie gras - 50

Rack Of Lamb With Chocolate Nibs, Black Pepper Sauce, Pumpkin And Tonka Beans Risotto

Tasting Menu

Grilled Scallops On Its Shell With Creamy Corn And Basil Foam

Veal Carpaccio In Artisan Mustard Crust With Veal Sweetbreads And Balsamic Dressing

Atlantic Sea Bass With Black Rice And Squid, Toasted Cassava With Palm Oil And Bagna Cauda Sauce

Black Angus Tenderloin With Comté Cheese Aligot And Wild Mushrooms Sauce

Creme Brule Of Tonka Beans With Mascarpone Ice Cream

Sphere Of Cocoa With Chocolate Mousse, Wild Fruit Compote And Bavaroise With Tonka Bean Seed

Coffee And Petit Fours

L´Etoile

A combination of great food

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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.