Monet’s Garden

by Chef Marcos oliver · Rio de Janeiro / RJ

Starting from

R$ 150 + R$ 350/person

2-100 persons

About This Experience

A poetic dining experience inspired by the gardens of Giverny and the delicacy of Claude Monet’s work. This menu is a sensory immersion in subtle flavors, edible flowers, and soft colors, translating the lightness and beauty of Impressionism in every dish. Featuring floral appetizers, main courses with botanical and aquatic touches, as well as desserts that evoke water lilies and reflections from the lake, the menu awakens visual, gustatory, and olfactory emotions—as if each plate were a living painting. Paired with .

Details

Special Menu

Type

2-100

Persons

Duration

Included

Food

What's on the menu

Monet’s Garden

A poetic culinary experience inspired by the gardens of Giverny and the delicacy of Claude Monet’s work. This menu is a sensory immersion in subtle flavors, edible flowers, and soft colors, translating the lightness and beauty of Impressionist art into every dish. Composed of floral appetizers, main courses with botanical and aquatic touches, as well as desserts that evoke water lilies and reflections of the lake, the menu awakens visual, taste, and aroma emotions—like each dish is a living painting.

Appetizer

Lyric’s Mist

A soft champagne foam with crystallized lavender flower and a citrus hint of Sicilian lemon ☙ Pairing: brut rosé sparkling wine

Flower Mosaic with Greek Yogurt Emulsion, Mint and Lavender Olive Oil

floral mosaic with Greek yogurt emulsion, mint and lavender olive oil ☙ Touch of wildflower pollen

Whispers from the Lake

Velouté of green asparagus with rose petals, white truffle oil, and pea shoots☙ Served with mini floral focaccias

Main (fish)

Reflections on the Water

Confit sea bass loin with a crust of fine herbs, fresh green pea purée, and a sparkling wine sauce with elderflower☙ Served with colorful glazed mini vegetables like a Monet painting

Main (vegan)

Iris Path

Ravioli made with almond and lavender ricotta, filled with wild mushrooms, served over smoked carrot cream and pistachio☙ Finished with edible petals

Main (meat)

Shadow of the Willow

Medallion of beef tenderloin in a fragrant red wine sauce with lavender and wild blackberries, served over a creamy celeriac and vanilla purée, with glazed mini carrots, pansy petals, and fresh herb sprouts.☙ Finished with hibiscus powder and a light smoky touch, evoking the misty mornings in the garden.

Dessert

Nerufar of Sugar

Lemon tartette with flambéed meringue shaped like a lotus flower, on an emulsion of lavender and crystallized violets

Morning Sparkle

Cucumber and green apple granita with a hint of basil perfume and rosewater☙ Served in a crystal spoon with edible gold dust

What's included

Included

Ingredients included

Charged separately

Cleanup: R$ 100

Photos

Cancellation policy

Free cancellation up to 72h before the event. After that, 50% refund.

How payment works

1 You authorize the payment on your card.
2 The chef has up to 24h to accept.
3 Only then you're charged. If declined, the authorization is released automatically.

Payment secured by Stripe