55-21-2529-1299
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Couvert

Croûte, homemade bread, confit tomato, butter and pâté of the day - 59

Starters

Frog Legs by Jean Paul Bondoux - 102
A French classic, prepared with butter, garlic and parsley, served with shoestring potatoes and a mini green salad.
Bouillabaisse Soup - 129
A mix of seafood cooked in an aromatic French broth, served with baguette toast and rouille sauce
Surf and Turf - 133
Sautéed scallops and snails in a spring fresh herb emulsion with heart of palm tempura
Black Angus Roast Beef - 125
Classic tenderloin recipe, served with béarnaise sauce and crispy potatoes.
Cheese Board - 185
Mature cheeses selection.

Main Dishes

Grilled Octopus - 175
Grilled octopus on the parrilla, finished with rouille sauce, accompanied by steamed vegetables and a potato rösti with caramelized onions and chives.
Duck Magret - 179
Perfectly cooked duck breast with port wine and mix of peppers sauce, served with carrot purée, grilled pineapple, and endives.
Rossini Filet - 193
Grilled Black Angus filet mignon with foie gras and porcini mushroom sauce, served with bouchon potatoes.
Beef Bourguignon - 183
Traditional Burgundy-style beef stew with red wine, mushrooms, bacon and carrots, served with red wine pears, bacon and lardo tuile, and arracacha purée with browned butter.

Classic Desserts

Chocolate Mousse - 52
70% Belgian Cocoa with red fruit textures.
Creme Brulée Trio - 57
Classic vanilla crème brûlée plus two options presented by our pastry chef, which change weekly.
Hazelnut Éclair - 56
Choux pastry filled with pastry cream, crispy and creamy hazelnut.

Tasting Menu | 7 Courses

7-courses - 540
Live the true L'Etoile experience with a specially crafted 7-course menu by our Chef. Contact us for more details at +55 (21) 2529-1299. Available until 9 p.m.

Starters

Grilled endives, béarnaise sauce, and crispy potatoes - 92
Mushroom Ceviche - 95
Palm hearts au gratin, tomato confit salad, fennel, celery leaves, and cilantro sprouts, coconut-lime sauce, and orange olive oil - 105
Pears in red wine, Boursin cheese, figs, and green leaf salad - 98

Main Dishes

Tempura vegetables, rouille sauce, and rosti potatoes - 120
Chickpea vegetable croquette, served with cauliflower and miso purée, caramelized onions with apricots and figs - 115
Vegetarian black rice with grilled vegetables and citrus notes - 112

Starters

L'etoile Ceviche - 120
Fresh ceviche with seafood (grilled octopus, cured fish, and shrimp in garlic oil and cachaça), in tiger’s milk with sago pearls, crispy potato and avocado ice cream.
Foie Gras Duo - 230
Grilled foie gras and foie gras terrine, served with pear textures and boursin sponge.
White and Orange - 129
Gratinated Canadian scallops with coconut-lime sauce and marbled orange oil, served with confit tomato salad, fennel, celery leaves, and coriander sprouts
Octopus and Heart of Palm - 117
Creamy heart of palm gratin with octopus vinaigrette and grilled tentacle, romesco sauce, and colorful oils.
Black Angus Steak Tartare - 137
Finely chopped and seasoned prime Black Angus cut, with sous vide egg yolk gel, pressed shoestring potato crisp, and truffled potato purée foam.

Main Dishes

Atlantic Fish - 140
Fish of the day, marbled with mornay sauce and beetroot emulsion, served with cauliflower-miso purée and caramelized onion with figs.
Black & Sea - 196
Brothy black rice with marine touches, served with sautéed seafood mix and sicilian lemon gel.
Lamb - 189
Lamb duo: slow-cooked shredded lamb shank ravioli, and boneless french rack with fine herbs, served in mushroom jus rotie and creamy boursin cheese sauce.

Contemporary Desserts

Cashew - 59
Creative transformations of cashew presented in various textures.
Tropical Paris Brest - 58
Choux pastry filled with whipped passion fruit ganache, orange curd and grilled pineapple, served with basil ice cream.
Cupuaçu & Açaí - 56
Cupuaçu mousse, açaí sorbet, Brazil nut crumble, and honey tuille.
Mari's Sorbet Tasting - 57
Homemade vegan sorbets made by our pastry chef (check daily flavors).
Inverted Tarte Tatin - 53
Crispy meringue, apple textures, vanilla ice cream, puff pastry flakes, and marbled crème anglaise with vanilla oil.
Dessert Tasting - 79
A selection of three signature desserts from our menu combining contemporary and classic creations: inverted tarte Tatin, chocolate mousse, and vanilla crème brûlée.
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
  • 72hrs of advance notice required
  • Prepayment required
  • R$ 1200 (Additional R$ 340 + service tax if harmonization is requested)

 

Contact us for further details at 55-21-2529-1299

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