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, açaí 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”.