. 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

Starters

Traditional Ceviche of crossie with coriander granite

And red pepper

Crispy octopus with chimichurri

with potato textures and a mini organic salad

Tuna tartar

with lemon, sesame oil, celery, fennel and avocado

Selection of seafood and frogs in tempura

with dried yellow, organic mini salad of shoots and the mayonnaise of the chef

Crispy shrimp filo

with tropical tartar and delicious vanilla coconut milk sauce

Steak tartare

in our style with vegetable leaves, egg yolk at low temperature, marinated vegetables, potato chip mix

Seafood tasting of the day

Duo de Foie Gras

with green apple and mago textures, pickles, and porto wine sauce

Fishes

Roasted Sandpearch

with textures of palm heart, calamari, and chorizo emulsion, lemongrass, and mussel mousse

Sea Bass with coconut and curry sauce

mashed pea and "Petit poa'a french style

Cherne confit

with textures of pumpkin and coriander, celery vinaigrette with a touch of watercrewss and basmati rice

Fish of the day

Chef's style with seafood selection and black rice

Meats

Duck breast

with sweet potato muslin, glassed peach and honey and passion fruit sauce

Filet Mignon

from Black Angus to bernaise, creamy purple onion, potato "Pont Neuf" and black pepper sauce

Foie Gras Complement

Rack of lamb

with potatoes, gnocchi baroa, sage juice and "Tian" vegetables

Piglet confit

pressed with textures of carrot, martini rosso and mustard sauce

Prime Rib with chef's garnishes

For 2 persons

Menu Degustation

Amouse bouche du chef | R$ 330 + 10%

Traditional Ceviche of crossie with coriander granite and red pepper

Traditional Ceviche de robalo con granitê de cilantro y pimienta roja

Steak tartare in our style with vegetable leave, egg yolk at low temperature, marinated vegetables, potato chip mix

Steak tartar al estilo L'Etoile, con mix de la huerta, Yema cocida en baja temperatura, vegetales en picles y mix de patata chips

Roasted Sanpearch with textures of palm heard, calamari, and chorizo emulsion, lemongrass, and mussel mousse

Namorado rôti,texturas de palmito pupunha, emulsion De calamar y chorizo, salsa de capim limon y mejillón

Duck breast with sweet potato muslin, glassed peach and honey and passion fruit sauce

Magret de pato con musselina de patata dulce, Pessego glaseado y salsa de miel e maracuya

Sphere of goat cheese mousse, homemade mango jam and gorgonzola cheese ice cream

Esfera de mousse de queso de cabra, compota de manga y sorbet de queso gorgonzola

Textures of chocolate Callebaut, orange declination and orange with banana ice cream

Texturas de chocolate Callebaut y declinacion de naranja, sorbet de naranja con banana

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.