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

IMPORTANT UPDATE: We have suspended operations of our restaurant temporarily. We are communicating this to our guests. We regret any inconvenience and look forward to welcoming you back as soon as possible.

: 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

Starters

Traditional Ceviche

with yellow pepper, coconut water and quinoa crispy

Grilled octopus

with mix of potatoes and olives vinaigrette

Trilogy of tartar

Tuna, Sun dried meat and Salmon

Duo of Foie Gras

with red fruits jam, gelly and fruits

Carpaccio of cured white fish

with green apple salad, mango, Brazilian nuts and passion fruit dressing

Tasting of Earth and Sea

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

VG prawns sliced on "sous vide"

with avocado, marinade and corn cream

Fishes

Steamed sole

with textures of red beet, beurre blanc to cumin

Salmon at beurre monte

with coconut rice, squid and virgin sauce

Red Snapper

with palm heart confit, banana gnocchi and moqueca foam

Grilled sea bass

with creamy, green corn, asparagus, pea, coriander sauce with red curry

Scallops

with black rice with squid and octopus and fresh mussel foam

Meats

Chorizo steak

with tomato risotto and oyster sauce

Baked pork belly

with sweet potato texture and sautéed cabbage with kimchi

Rack of lamb

homemade buffalo ricotta capelleti and pecorino cheese, crispy cabbage and shitake sauce

Trilogy of duck

with Jasmin rice, honey sauce, watercress and rabanito salad (for 2 persons)

Black Angus fillet

with cassava creamy, "millefuille" of yellow potato and mustard

Foie Gras Complement

Desserts

Trilogy of chocolate

Callebaut white, origin and bitter chocolate with Belgian chocolate 50% ice cream

Pineapple quindim

with sawn vanilla and coconut ice cream

Sweet milk foam, mango textures, passion fruit, mango ice cream and marsala

Passion fruit pavlova deconstructed

with earth banana and banana ice cream

Cold palette pannacota of ruby chocolate, red fruits and amarena ice cream

Yogurt cheesecake and honey sucrée

and pistachio ice cream

Homemade mascarpone creamy

chamomile and caipirinha ice cream

Graviola mousse

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

L´Etoile

A combination of great food

Celebrate love at L'Etoile

Turn your dinner into an unforgettable moment with a romantic celebration or a marriage proposal. Enjoy the most of this special night with some perks from our restaurant:

7-course Tasting Menu
Water and 2 sparkling wine glasses (matching is optional)
Best table guaranteed (decoration with petals is optional)
Flower Bouquet
Custom-made cake
Parking and WiFi internet
R$ 900 + 10 % (Additional R$ 360 if harmonization is requested)

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.