Using Brazilian ingredients like cassava and açaí, chef Claude Troisgros (a generation of the family famous for attaining Michelin stars) produces French cuisine that’s considered some of the best in Rio. Located on a tree-lined street, the pale yellow house-turned-restaurant looks quaint with a clay-tiled roof. But inside, the dining room is all classical elegance: decorated in red fabric chairs, dark woods, and white linens. Through a window at one end, the kitchen prepares dishes like the signature salt cod with Picholine olives and white truffle oil, and duck magret with passion fruit.
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