Santa Teresa MGallery presents a special barbecue brunch on December 14 signed by chefs Luanna Malheiros and Sacha Lecoanet in the hotel gardens.
A four-hands brunch in Santa Teresa
Santa Teresa MGallery is preparing a special gastronomic experience for Sunday, December 14. On this date, acclaimed chef Luanna Malheiros welcomes French chef Sacha Lecoanet, from pâtisserie Maison Fernand. Together, they will sign an exclusive edition of the traditional Sunday brunch served in the hotel gardens.
Each chef brings a distinct culinary identity, resulting in authorial creations filled with emotion. The menu is designed to awaken memories through taste, aroma and texture. It celebrates the fusion of French techniques with Brazilian ingredients and influences.
The brunch thus becomes a meeting point for complementary narratives. Dishes balance comfort and sophistication while highlighting seasonality and freshness. In this way, the hotel reinforces its vocation as a place where gastronomy tells stories.
Barbecue brunch menu with smoky flavors
For the occasion, Luanna and Sacha present the Brunch Barbecue Menu, combining smoky notes and fresh produce. Highlights include mushroom tartine with boursin cheese and salmon gravlax with sour cream and toast. Guests will also find Moroccan couscous with fruits and nuts and a tuna niçoise salad.
The menu incorporates classics from the hotel’s garden barbecue. Grilled vegetables and seafood take center stage in this special edition. Fire, therefore, plays a key role in building layers of flavor.
Among the vegetables are grilled asparagus, zucchini, eggplant, tomatoes and red onion. Fruits such as pineapple, watermelon and plantain are also charred and served with mango and passion fruit vinaigrette and olive and leek vinaigrette. A selection of meats and sausages completes the savory offerings.
The Brazilian touch comes from queijo coalho and garlic bread, both straight off the grill. The result is a brunch that blends Brazilian barbecue elements with Mediterranean accents and French technique. The lush garden of Santa Teresa sets the scene for this sensorial experience.
Dessert table by Maison Fernand
To close the meal, Maison Fernand signs a dessert table conceived especially for the event. The selection features miniature versions of classic French pâtisserie. Technique, precision and premium ingredients guide each creation.
One highlight is the Mini Saint-Honoré, made with buttery sablée dough, Madagascar vanilla cream, caramel and a delicate caramelized chou. Another favorite is the Mini Tarte au citron meringuée, prepared with sablée crust, Sicilian lemon cream and meringue. Together, they offer a refined balance of acidity and sweetness.
The line-up also includes the Mini Pistache, Mini Chocolate and Orange Entremet and Mini Red Fruit Tart. Classic viennoiseries appear in small formats: Mini Croissant Pur Beurre, Mini Pain au Chocolat and Mini Kouign Amann. All are made with Label Rouge flour and French AOP butter, ensuring authentic flavor and texture.
“The barbecue brunch is an experience that awakens all the senses: the heat of the grill, the freshness of the garden and the aromas that blend with the sounds of nature,” says Sophie Barbara, general manager at Santa Teresa MGallery.
According to her, the idea is to turn Sunday lunch into an unforgettable moment. The brunch invites guests to slow down and enjoy the atmosphere of Santa Teresa. It is, therefore, a perfect program for a relaxed and flavorful weekend.
The chefs behind the menu
The restaurant Térèze, a local landmark in Santa Teresa, is led by chef Luanna Malheiros. Her cuisine blends modern European influences with Brazilian flavors and global inspirations. She prioritizes locally sourced ingredients and careful presentation.
Luanna has headed the kitchens of the former Continental hotel and Le Pré Catelan at the old Sofitel Copacabana, now Fairmont Rio. Over nearly 20 years of career, she has worked alongside renowned chefs such as Roland Villard, Damien Montecer, Olivier Cozan and Pascoal Jolly. Her story with Térèze began in 2008, when she joined the opening team as sous-chef.
The chef says she helped assemble the wine cellar and even unpack the iconic wooden chairs of the dining room. She describes the restaurant as her home and creative laboratory. There, she feels free to reinvent herself and reveal her culinary identity.
In Ipanema, French pastry chef Sacha Lecoanet runs Maison Fernand, a pâtisserie known for uniting tradition, emotion and technique. His work is grounded in classic French pastry, reinterpreted with lightness and in dialogue with Brazilian culture. For him, pastry is an act of care that transforms simple ingredients into emotional experiences.
Born in Lorraine, Sacha grew up in his grandfather Fernand’s bakery, where he learned patience, rigor and the beauty of craftsmanship. He later refined his skills in Lyon, regarded as France’s gastronomic capital. This journey deepened his respect for ingredients and technical precision.
At Maison Fernand, he works exclusively with natural ingredients and top-quality French-certified flour and AOP Isigny Sainte-Mère butter. His daily production includes classic viennoiseries, delicate pâtisserie and artistic pieces such as trompe-l’œil fruits, now a hallmark of the brand. For Sacha, pastry is heritage, precision and emotion.
Service – Brunch with Luanna Malheiros and Sacha Lecoanet
Event: Four-hands brunch with chefs Luanna Malheiros and Sacha Lecoanet
Date: Sunday, December 14
Time: 12 p.m. to 4 p.m.
Venue: Hotel Santa Teresa MGallery
Address: Rua Almirante Alexandrino, 660 – Santa Teresa, Rio de Janeiro – RJ
Tickets: Online sales via Sympla platform
