Show Descriptions

 


CHEF CLAUDE TROISGROS – FRANCE TO BRAZIL: FUSION PERFECT


Hubert visits his long-time friend, Claude Troisgros, the effervescent and charming chef and Rio’s most famous culinary celebrity. Their long-time friendship dates back to the 1980’s when they both came to work in Brazil as young chefs. Claude is part of the legendary Troisgros family, which is considered culinary royalty in France, and made his mark in Rio through restaurants that offer the best of both French and Brazilian cooking.

Olympe

Olympe is Claude’s signature restaurant, and it the place to go in Rio when looking for elegant dining in a beautiful, quiet setting. Its cuisine is a brilliant combination of great French classics and exciting Brazilian ingredients. How about some Foie Gras with Palm of Hearts? Claude takes viewers into his kitchen and recreates one his signature dishes.

C.T. Boucherie

Claude and Hubert have lunch at C.T. Boucherie, Claude’s vision of a modern Brazilian steakhouse. Since it opened, the restaurant has quickly earned the reputation for having the best meat in Rio and astonishingly good side dishes. Claude takes viewers into his kitchen and shares his secrets for getting the best grilled steaks.


CHEF KATIA BARBOSA – LOVE AT FIRST BITE


Aconchego Carioca

Claude insists on introducing Hubert to his favorite Brazilian home cook, Katia Barbosa, owner of the landmark Aconchego Carioca that has been captivating diners for a decade with it’s authentic Brazilian cuisine. As Claude tells it, it was love at first sight – not just for Katia but for her award-winning Bolinhos de Feijoada, a crisp fritter stuffed with delicious feijoada. Hubert gets smitten as well. Katia offers to show Hubert how to make another signature dish of hers, Camarao na Moranga (Pumpkin Stuffed with Shrimp and Cheese) in a step-by-step demo.


CHEF WILLIANS HALES – A FEIJOADA TREASURE HUNT


 Feijoada Buffet at the Caesar Park Hotel

Chef Keller is on a hunt to find the best feijoada in Rio, a rich black-beans-and-meat stew traditionally eaten every Saturday by Cariocas (residents of Rio). The winner is Caesar Park with a 42-year old recipe that is served in a lavish buffet with cuts of meat which will surprise even the most sophisticated eater. The sides for feijoada are quintessential Brazilian. Chef Willians treats Hubert to a tour inside his kitchen to see how all the magic is made.


BAR DO GOMES – BAR CULTURE: THE HEARTBEAT OF RIO


Rio is famous for its very special bar culture, and there is no one better to explain it than Rio food expert Tom Le Mesurier.

Tom takes Hubert to one of his favorites in the heart of Rio’s most charming and bohemian neighborhood, Santa Theresa. At Bar do Gomes, Cariocas come to relax and unwind and enjoy ice cold beers and delicious bites such as bolinhos, empadas, and savory pies.


RIO’S FARMERS’ MARKETS: THE REAL RIO


 A walk through one of Rio’s many farmers’ markets is where you can get to know the real Rio while discovering an amazing variety of produce. Here, Chef Keller finds that an ordinary mango is more delicious and sweet than anything he has tried before.

He also samples exciting and mouth-watering Brazilian street food whose freshness and taste is intoxicating. Hubert joins the EAT RIO food tour run by food expert Tom Le Mesurier who explains and tastes some of the many exotic fruits found at the market.


JEFFREY BEER: FOUR GUYS AND A BEER


For beer lovers, the Jeffrey Beer storefront is a great tourist stop in Rio, doubling as a tasting room and art gallery. Hubert spends time with co-owner Gilson Val who describes how four friends started Jeffrey micro-brewery to create a great specialty beer that reflected their love for the Rio lifestyle and haute cuisine.

Jeffrey Beer is now a best–seller and found in nearly every great restaurant in Rio.


T.T. BURGER: BEST BURGER IN RIO or BUILD A BETTER BRAZILIAN BURGER

As a chef who knows his burgers, Hubert heard that T.T. Burger had the best burger in Rio and just had to check it out. He’s not disappointed. It has juicy prime beef plus some great Brazilian twists like a delicious guava ketchup, sweet potato bun, and crunchy chayote pickles.

Dessert is a Dulce de Leche milkshake. Hubert chats with owner/chef Thomas Troisgros, fourth generation of the Troisgros culinary dynasty and son of Claude.


NEGA THERESA : BAIANA BEAUTIES


All over Rio you find women, like Nega Theresa, from the Brazilian state of Bahia dressed in African-inspired costumes making Acarajé, a famous street food item brought to Brazil by slaves from West Africa.

We find the beautiful and regal Nega on a small residential side street in Santa Theresa, where she reigns over a make-shift street stand that has attracted people from all over the neighborhood who come for her famous Acarajé.


LETICIA SCHWARTZ


Cookbook author and native Rio Carioca, Leticia Schwartz, author of My Rio de Janeiro, A Cookbook, takes Hubert on a dessert tour of her beloved city.

First, she meets him on the beach for a morning run, followed by a stop at one of the hundreds of juice bars that are so popular in Rio. Leticia takes Hubert to the legendary Confetaria Colombo in the heart of Rio’s downtown pedestrian shopping mall, a popular tourist attraction.

It’s a feast for both the eyes and stomach. Housed in a stunning belle époque structure, the historic café, with beautiful stained glass and Portuguese tile, brings back an era of elaborate balls and afternoon teas. It’s delicious Brazillian snacks and pastries make it a must-go place in Rio.


CHEF PEDRO ARTAGÃO


Irajá Gastrô

Rio foodies have been swept off their feet by rising star chef Pedro Aragão, whose restaurant, Irajá, is one of the hottest tickets in town. He presents modern Brazilian cuisine impeccably prepared with exciting and delicious local flavors.

Located in a beautiful two-story home in the charming neighborhood in the trendy Botafogo district, diners are attracted to the relaxed and inviting atmosphere of the restaurant. Hubert bonds with Chef Pedro over his signature dessert, Bolo de Brigadeiro, a warm cake oozing with chocolate which won “Best of Rio” dessert award. Pedro does a cooking demo of two of his signature dishes.