In a few months, we should witness the rebirth of the National Bailliage of Brazil. Over the past 20 years, the country has undergone a true revolution in fine cooking and dining, spreading from the megalopolis of São Paulo to the regions of Brazil and from those regions back again to reinvent urban identities in our major cities and across the wider world.

Great Brazilian chefs are showcased in:
- São Paulo such as Michelin-starred chefs Alex Atala (D.O.M.), Helena Rizzo (Mani), Ivan Ralston (Tuju), and Luis Felipe Souza (Evvai)
- Curitiba with Manu Buffara (Manu)
- Rio de Janeiro with Alberto Landgraf (Oteque) and Felipe Bronze (Oro)
- Belém with Thiago Castanho (Remanso do Peixe).

These great chefs have often been inspired by or trained by the very best amongst our own, such as Maître Cuisinier Laurent Suaudeau, or the Chefs and professionals from Le Cordon Bleu. They have set out to explore the countless flavours of Brazil’s diverse biomes: from the Amazon rainforest to the Caatinga at its heart, the Cerrado in the North, and the Pantanal and the Pampas of the South. Their cuisine also reflects the traditions of many different peoples, from indigenous cultures to African influences and successive waves of Portuguese, Italian, and Japanese immigration, amongst many others.

Fine wines, now produced at the most unexpected latitudes thanks to innovation and creativity grace our tables. Whilst we should not forget the most refined cachaças* and the caipirinha*, which so perfectly accompany a Chorinho or a Samba.

Proposed and headed up by Galina Besner and Philippe Gassmann, the National Bailliage of Brazil will bring together Patrick Martin of Le Cordon Bleu, Caroline Putnoki of Atout France, the oenologist François Hautekeur, the entrepreneur Mohamed Ali-Bacar and Frédéric Dyèvre, a humble gastronome.

Galina Besner
Chargée de Missions

* Ed. Cachaça is a distilled spirit made from fermented sugarcane juice. Also known as pinga or caninha it is the most popular spirit in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous and popular cocktail.