Marine Restô hosts a one-night-only six-hands dinner on December 11 with Jérôme Dardillac and Origem chefs Fabrício Lemos and Lisiane Arouca.
High-end collaboration in Copacabana
Fairmont Rio’s executive chef Jérôme Dardillac will welcome chefs Fabrício Lemos and Lisiane Arouca, from Salvador’s acclaimed restaurant Origem, for a special six-hands dinner at Marine Restô. The fine-dining restaurant, recommended by the Michelin Guide, overlooks the iconic Copacabana Beach.
Origem ranks 52nd on Latin America’s 50 Best Restaurants and took 1st place in Exame’s 100 Best Restaurants list in 2025. This will be the first time the Bahia-based duo cooks at Marine, in a night that celebrates Brazilian ingredients with world-class technique.
The six-hands menu will be served exclusively on the evening of December 11, 2025. The event is open to hotel guests and non-guests, subject to reservation.
Bahia meets French technique in a special menu
The visiting chefs will bring to Copacabana dishes that highlight Bahia’s flavors and Origem’s contemporary style. One of them is kirimurê broth by Fabrício Lemos, served as an amuse bouche with a vatapá-filled doughnut, cured fish and mujjol.
As a main course, Origem presents a mini sururu rice, paired with the fish of the day, coconut foam and edible flowers. On the sweet side, Lisiane Arouca signs the dessert Tangerine Textures, which explores citrus notes in multiple forms.
Host chef Jérôme Dardillac contributes an entrée of free-range eggs and pork belly, served with arugula and Brazil nuts. His main course features wagyu beef with roots, watercress and a tucupi demi-glace, blending French technique with Brazilian terroir.
About chef Jérôme Dardillac
Born in Angoulême, in southwest France, Jérôme Dardillac grew up in a family deeply rooted in restaurant culture. He is currently executive chef of the Fairmont Rio de Janeiro Copacabana, Hotel Santa Teresa MGallery and Sel d’Ipanema.
Based in Brazil since 1995, he leads the culinary concept for the Accor Cluster LUXE Rio de Janeiro. His portfolio includes Marine, Spirit Copa Bar, Térèze, Tropìk Beach Club, Sel d’Ipanema, Coa&Co Café and bespoke food and beverage services for groups and events.
Before settling in Brazil, Dardillac worked as a chef in France, Ireland, Greece, the United States and Argentina, building a diverse, global approach to fine dining.
Origem, Fabrício Lemos and Lisiane Arouca
Salvador-born Fabrício Lemos spent 14 years in the United States, where he graduated from the renowned Le Cordon Bleu culinary school. He worked at several Ritz-Carlton properties in Florida, gaining experience in Mediterranean, Italian, French and Spanish cuisines and mastering delicate seafood cooking.
Returning to Salvador in 2010, he worked at Mistura, Al Mare and Amado, helping shape a more subtle, refined local cuisine. Lemos was named Chef of the Year by Veja Comer & Beber Salvador in 2014 and Revelation Chef of Brazil by Prazeres da Mesa in 2015.
Also from Salvador, Lisiane Arouca discovered her passion for pastry as a child, baking with her confectioner aunts. She holds a degree in Gastronomy from Estácio Bahia and technical training from Senac, and was awarded Best Pastry Chef in Brazil in 2019 and Pastry Chef of the Year in 2023 by Prazeres da Mesa.
In 2016, Fabrício and Lisiane opened Origem. Today they lead the Grupo OriGem, which includes five additional venues: Minibar Gem, Segreto Ristorantino, Orí, Megiro Boteco and Orí Rooftop, expanding Bahia’s presence on the national and international culinary map.
In 2025, Origem was named Restaurant of the Year by Prazeres da Mesa’s Melhores da Gastronomia awards. The chefs also appear in the The Best Chefs Awards ranking with two knives, in the World Class Chefs category.
Service – Six-hands dinner at Marine Restô
Event: Jérôme Dardillac invites Fabrício Lemos and Lisiane Arouca
Venue: Marine Restaurant – Fairmont Rio de Janeiro
Address: Avenida Atlântica, 4240 – Copacabana – Rio de Janeiro (RJ), Brazil
Date: December 11, 2025
Time: 8 p.m. to 10 p.m.
Capacity: 120 guests
Price: R$ 420 per person (drinks not included)
Reservations: +55 (21) 2525-1232
