Olympe is the landmark of the evolutionary integration of French and Brazilian cuisines. Thirty-six years ago, chef Claude Troisgros arrived in Brazil and began a process of discovery of local products in the eyes of high gastronomy, including elements such as baroa, jiló, passion fruit, a§a­ and cassava.

In partnership with small local producers, ingredients previously untapped, they began to give national flavors to traditional French techniques.

‚ The family tradition is in harmony with the new trends, orchestrated by the chef Thomas Troisgros, one of the exponents of the contemporary gastronomy that proposes a unique experience with each visit to the restaurant.The chefs’ partnership has won prizes and recognition from top international critics such as “Michelin Guide” and “50 Best Latin American Restaurants”.