Elected for the second time the best pastry chef in the world by best chef award the Puerto Rican living in the United States Antonio Bahour arrives in Brazil for a series of events in São Paulo and Rio de Janeiro.
The agenda will begin in the capital of São Paulo, where on August 10th, he will lead, alongside the Spanish gelataio master Javier Guillen and the Brazilian Diego Lozano (Levena), two MasterClasses at Universidade Anhembi Morumbi.
On the agenda of the meeting, the principles of a modern confectionery and the challenges of petit gateaux. To participate in this super class, you need to buy 7.5 kg of Republica del Cacao chocolate at the Central do Sabor store.

On the 15th of August, the chef will head to the capital of Rio de Janeiro and head up a special dinner at the hotel Copacabana Palace next to large confectioners. The eleven course menu will be prepared in partnership with the chef Nello Cassese, Culinary director of all Belmond properties in South America and executive chef at Ristorante Hotel Cipriani and the chefs Pia Salazar (Nema restaurant, elected Best Pastry Chef in Latin America by the 50 Best Awards 2023); Maribel Aldaco (Fauna – Valle de Guadalupe, Mexico); Bianca Mirabili (Evvai Restaurant, in SP); Diana Moreira (Copacabana Palace); It is Lisiane Lemos (Group Origin, in Salvador).
Dinner costs BRL 1,200 + taxes, without pairing, or BRL 1,850 + fees, with pairing, and reservations must be made via email [email protected] or by phone (21) 2548-7070.

“We want to show that pastry chefs can also surprise with savory dishes that make use of confectionery techniques”, says Bachour, who recently opened the Miami’s Design District O Table restaurant.
The chef already owns three other establishments, one in Miami and two in Mexico, where sweet and savory dishes have the same refinement and technical precision. Cases of recipes such as the financier with Stilton cheese and arugula, the black olive and foie gras macaron, and the parmesan beignets that could appear on the dinner menu.
The visit ends on the 17th with a gala dinner , only for guests, in honor of the 100th anniversary of the Copacabana Palace, one of the greatest symbols of Brazilian hospitality, today part of the Belmond chain. Inspired by his newest book, the “Buffet” compendium, Bachour will alone sign the entire range of desserts and petit fours for the evening.
Source: CNN Brasil

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