Vino Voices Special Edition: "Knife Edge: Chasing Michelin Stars - Season 2" by Apple TV—Episode 4

"Knife Edge: Chasing Michelin Stars - Season 2" by Apple TV

This Special Edition Vino Voices post is one of seven that will take place while episodes from the series "Knife Edge: Chasing Michelin Stars - Season 2" from Apple TV are released.

I was fortunate enough to be provided with advanced screenings of this series and have been watching them during past weeks. Episode 4 premiers today on Apple TV. Below is a brief overview.

"Knife Edge: Chasing Michelin Stars - Season 2"

Episode Four: We could make history!

Restaurants & Locations:

Evvai—São Paulo, Brazil. Striving for a third Michelin star.

Madame Olympe—Rio de Janeiro, Brazil. Seeking one Michelin star.

Osille—Ipanema district, Rio de Janeiro, Brazil. Seeking a second Michelin star.

Tensions/Conflict:

No restaurant in Latin America had ever earned three Michelin stars—can Evvai make the leap from two to three stars? And with three months to the Michelin award ceremony, can they successfully roll out a new 15 dish menu?

Can Chef Claude Troisgros of restaurant Madame Olympe match his son—Chef Thomas Troisgros of Oseille—by winning one Michelin star?

Quotations:

Chef Luis Felipe Souza of Evvai: "When you add layers of texture, different kinds of temperature, it kind of makes you pay more attention to what flavor you have in your mouth. That's what makes food fun also."

"The menu has to be cohesive from the beginning through the end. It always tells a story."

Head Pastry Chef Bianca Mirabili at Evvai: "I feel the pressure. I feel the anxiety about this 100%."

"Luis was the first person to believe in me, before I believed in myself."

Chef Thomas Troisgros of restaurant Oseille—"When I opened Oseille, I said to myself—know what? I'm going to try to do something new. My customers will be like my friends coming over to my kitchen and having a nice meal. I want to show that you can have a really good time, eat high level food in a very easygoing ambience."

Chef Claude Troisgros of restaurant Madame Olympe—"I live with Michelin for all my life. To get one [star] it's about the food. To get two, you have to go to another level."

Anonymous Michelin Inspector: "A restaurant with three Michelin stars exhibits absolute master across five established criteria: technique, sourcing, personaliity, incredible flavor and consistency."

"People think we're looking for chandeliers in the ceiling, stools for our purses and diamonds on our forks. But, we're looking at the plate."

Narrator/Host Jesse Burgess: "The dining landscape here is moving fast. Local chefs are breaking the mold with creative techniques and unusual flavors. And Michelin are taking notice."

"São Paolo is the fine dining capital of Brazil. Out of 25 Michelin starred restaurants in Brazil, 17 of them are right here."

Culinary Highlights:

From Evvai—Codfish cappuccino with tucupi.

From Madame Olympe—Caranguinho (rock lobster) with crab, chives, lime, roe and gochugaru.

From Oseille—Tuna belly, daikon strips, wild water cress and coffee kombucha ponzu.

Local Quirks:

Evvai—The Head Pastry Chef Bianca Mirabili was named, last year, as best pastry chef in Latin America.

Madame Olympe—Chef Claude Troisgros has been in Brazil for 47 years, and his family in France have held three Michelin stars at a restaurant there for more than 50 years.

Oseille—Chef Thomas Troisgros worked with his father at his father's restaurant for 14 years before forging out on his own.

Vino Voices

Thanks for tuning into this episode of Vino Voices. Check out our regular Tuesday posts, which next week will feature two meals from Provence in France, images from a wedding setting in the coastal city of Antibes and an overview of a new CEO memoir book that mentions wine in a lesson about leadership.

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