Located on the top floor of the Sheraton Hotel, L’Etoile has the menu signed by the renowned French chef Jean Paul Bondoux. In charge of the kitchen is the Argentine Emmanuel Serrano, Bondoux’s right-hand man for over 11 years. Recently, the restaurant launched spring/summer menu inspired by the flavors and textures of Brazil. Among the options of Bondoux’s classics, there are the Aberdeen Angus Steak Tartare Pont Neuf potato and mesclun salad (R$60) and the Portuguese called with pesto sauce, with Parmesan cheese aligot (R$ 120). The Serrano choices include the duck magret with foie gras and proveçal salad (R$135) and the Veal Short Ribs from Rio Grande do Sul in potato croûte mousseline flavored with truffle oil (R$ 198). To end, Homemade dulce de leche fondant and banana crunch (R$ 25).