In the style of small family businesses in his home country, the chef, a native of Vesoul, offers formulas at fixed prices: for the main course, including starter or dessert; or the entire route. The suggestions change every week, but there are recurring dishes. The delicious shrimp fricassee with Iberian chorizo and peppers, garnished with black rice, is an influence from the times when Jobert lived in the Basque Country. A globe-trotter, he also worked in Qatar, he came to Brazil for the first time in 1998 — he was executive chef at the Intercontinental Hotel for ten years — and returned permanently in 2011. At the champion house, few fixed suggestions are requested à la carte. Two of them are the classic escargot with garlic butter and parsley and the filet mignon with Bourguignonne sauce accompanied by potatoes and farofa. A larger six-course menu brings the chef's choices to the table. Relax, you are in good hands.
Polecany
