Voted Among Top 50 Best Restaurants in Latin America
Olympe’s cuisine combines French technics with Brazilian ingredients. Upon his arrival in Brazil
on 1979, Chef Claude Troisgros immersed on the research of local products, such as baroa potato, hearts of palm, passion fruit, açaí and manioc and started to incorporate these products on the menu. In partnership with local producers, Olympe’s cuisine started to blend national flavor with
traditional French cuisine.
The family tradition is in harmony with the new
trends and technics in fine dining, led by chef
Thomas Troisgros, one of the promises of contemporary cuisine, offering a unique experience to our clients. The partnership of the chefs granted Olympe several awards and recognition from leading international critics as “Michelin Guide” and the “50 Best Restaurants in Latin America.”