Chef Biography
Emmanuel Bassoleil was born in 1961 in Dijon, France. At age 16 in 1977, he entered the School Technique of Hotelaria de Dijon and two years later, he apprenticed at the Hotel Château de Bellecroix in Chagny, and again another two years at the Hotel d’Or Val in Mercury. He followed that up by internships at Lameloise (Chagny) and Troisgros in Roanne.
Following a year of military service in Baden Baden in 1983, he worked in Paris under Gaston Lenôtre, the great pastry chef, then at the Bois de Boulogne; the Ambassade d’Auvergne; La Langousterie, and then down to St. Tropez in Byblos.
Afterwards, he decided to see the world working as Chef Saucier aboard the cruise ship Mermoz for a year, stopping for 6 months in Eilat, Israel at the Méditerranée on the Red Sea.
He then arrived in São Paulo where he met up with Great Chef Claude Troisgros, and in 1988 he adopted Brazil and took over the kitchen of Roanne. There he stayed for 14 years as chef-owner with Troisgros.
In 1994, he was chosen to be a part of Euro-Toques, a brotherhood that brings together the best chefs in Europe, along with other Great Chefs in Brazil, Laurent Suaudeau and Luciano Bossegia.
The Great Chefs television crew caught up with Chef Bassoleil at Roanne in November 1999 where he prepared a Shrimp with Ginger appetizer; a stuffed Filet Mignon entrée and Pears in Saffron for his dessert, for their Great Chefs of the World television series.
In 2001, Chef Emmanuel became the Executive Chef of Skye Restaurant in the Hotel Unique in São Paulo, and in 2006, Skye was elected as one of the 9 best restaurants in the world. Now, in 2014, and at 53 years of age, he and Skye are rated one of the top 10 restaurants in São Paulo, out of 24,393 restaurants. Congratulations to Chef Emmanuel and his staff!
Recipes
Shrimp with Ginger in Sweet Potato and Sauce ▶
Serving: 4 Print Shrimp with Ginger in Sweet Potato and Sauce ▶ By Great Chefs June 25, 2014 Caramel serves as the base for both the sweet potatoes and the sauce for this appetizer. The secret is that the sweet potatoes are in fact white potatoes, sweetened and colored with the caramel. The sweetened potato […]
Stuffed Filet Mignon
Serving: 4 Print Stuffed Filet Mignon By Great Chefs June 25, 2014 Creamy mushroom stuffing fills filet roulades. They are served with baby potatoes, asparagus, and truffle sauce. One of the cleverest parts of this recipe is the technique Chef Bassoleil uses to open out the filet. He cuts it lengthwise, part way through, and […]
Pears in Saffron with Mascarpone and Pistachio
Serving: 4 Print Pears in Saffron with Mascarpone and Pistachio By Great Chefs June 25, 2014 A dessert with a Midas touch, these stuffed pears are turned to gold as they poach in orange juice and saffron. They are filled with a mixture of mascarpone, whipped cream, and caramelized pistachios. The poached pears are very […]
Restaurant Information
Phone : +55 11 3055-4702
Address : Av. Brigadeiro Luís Antônio, 4700 – Jardim Paulista, São Paulo – SP, 01402-002, Brazil
