Updated on July 6, 2012
Le Pré Catelan, French chef Roland Villard's realm at the Sofitel Rio de Janeiro Copacabana, has tables overlooking the beach, Swarovski chandeliers, a bar covered in mother-of-pearl from the Philippines and a 1,000-square-meter kitchen - the largest restaurant kitchen in Rio.
Ethereal curtains and a state-of-the-art customizable lighting system help create a grand backdrop for the award-winning chef's creations, some of the most elaborate and creative in Brazil.
Chef Villard has become famous for works of art such as the foie gras trilogy: "cold in ballotine, hot over an apple torte, and stuffed in ravioli" or his Amazonia menu. Among the highlights of this ode to Brazil are the chichla brandade served with a heart-of-palm and crustacean-filled tapioca, tambaqui carré with smoked aracacha purée, murici ice cream and a palette of Amazon fruit sorbet in flavors including cupuaçu and açaí.
The perfect complements to a meal by chef Villard are created by the restaurant's chef pâtissier. Dominique Guerin, who had been with Le Pré Catelan since it opened in 1980, left the restaurant to open Boulangerie Guerin in 2012. Sofitel is to announce formally the new chef pâtissier's name.
Chef Villard is known for his friendly round of the restaurant tables. For even more special treatment, there's "Table du Chef", an experience in which the diner is received by chef Villard in his office in the kitchen and served a limitless tasting menu. The tour de force is complete with a certificate and a copy of the menu served.
The restaurant also has the Red Lounge, a room completely done in deep shades of crimson, for groups of up to 16 people.
Sofitel Rio de Janeiro Copacabana
Avenida Atlântica 4240
Copacabana
Rio de Janeiro - RJ
Phone for reservations: 55-21-2525-1160
Website: ww2.leprecatelan.com.br
Le Pré Catelan, French chef Roland Villard's realm at the Sofitel Rio de Janeiro Copacabana, has tables overlooking the beach, Swarovski chandeliers, a bar covered in mother-of-pearl from the Philippines and a 1,000-square-meter kitchen - the largest restaurant kitchen in Rio.
Ethereal curtains and a state-of-the-art customizable lighting system help create a grand backdrop for the award-winning chef's creations, some of the most elaborate and creative in Brazil.
Chef Villard has become famous for works of art such as the foie gras trilogy: "cold in ballotine, hot over an apple torte, and stuffed in ravioli" or his Amazonia menu. Among the highlights of this ode to Brazil are the chichla brandade served with a heart-of-palm and crustacean-filled tapioca, tambaqui carré with smoked aracacha purée, murici ice cream and a palette of Amazon fruit sorbet in flavors including cupuaçu and açaí.
The perfect complements to a meal by chef Villard are created by the restaurant's chef pâtissier. Dominique Guerin, who had been with Le Pré Catelan since it opened in 1980, left the restaurant to open Boulangerie Guerin in 2012. Sofitel is to announce formally the new chef pâtissier's name.
Chef Villard is known for his friendly round of the restaurant tables. For even more special treatment, there's "Table du Chef", an experience in which the diner is received by chef Villard in his office in the kitchen and served a limitless tasting menu. The tour de force is complete with a certificate and a copy of the menu served.
The restaurant also has the Red Lounge, a room completely done in deep shades of crimson, for groups of up to 16 people.
Address & Contact Information:
Sofitel Rio de Janeiro Copacabana
Avenida Atlântica 4240
Copacabana
Rio de Janeiro - RJ
Phone for reservations: 55-21-2525-1160
Website: ww2.leprecatelan.com.br
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