Jessica Trindade

Chef Jessica Trindade, a trailblazing Michelin-starred chef, crafts a culinary philosophy rooted in an expansive artistic expression that transcends traditional gastronomy. Her core ethos is a dynamic interplay between deeply ingrained classical French techniques, honed over two decades working alongside Chef Claude Troisgros, and a bold embrace of global influences, particularly Asian and Brazilian. Her vision for Madame Olympe is to build narratives that elegantly cross temporal and cultural references, creating a dining experience that is both comforting and adventurous. This approach is evident in her sophisticated fusion of ingredients and flavor profiles, where subtle hints of Asian spices like gochugaru, nori, and enoki mushrooms are seamlessly woven into a foundation of French culinary mastery. She believes that "art is infinite, just like the combinations of ingredients in a dish," a perspective that instigates her constant exploration of new forms of expression, even beyond the plate. Trindade’s culinary identity is also deeply personal, drawing from her own memories and cultural heritage. Her dishes often integrate elements of her Brazilian background, such as the mochi de paçoquinha, which she designed to be "bem Brasil," inspired by her personal experiences. This personal touch, combined with a meticulous approach to ingredient interpretation—demonstrated through her unique artistic drawings that accompany each dish—defines her holistic and surprising culinary journey. Chef Jessica Trindade's signature approach is a masterful blend of technical precision, artistic interpretation, and evocative storytelling through flavor and presentation. Her technical style is firmly grounded in classical French gastronomy, a foundation meticulously developed during her extensive tenure with Claude Troisgros. This classical rigor is then dynamically opened to innovative interpretations, often incorporating bold Asian references and deeply personal Brazilian inflections. Her unique plating philosophy extends beyond visual aesthetics to a conceptual depth, as each dish is accompanied by her own intricate drawings. These are not mere reproductions but rather 'free interpretations of the ingredients,' adding a profound artistic and narrative layer to the dining experience. Flavor profiles are meticulously crafted to build complex narratives, crossing diverse culinary traditions and personal memories, yet always delivered with a sense of 'comfort without sacrificing risk.' Among her legendary and most notable dishes are: * **Chawanmushi with sea urchin roe and mushroom foam**: A delicate Japanese savory custard with luxurious toppings. * **Otoro with Loire-marinated watermelon**: A surprising fusion of fatty tuna with a French-inspired marinade. * **Falsa Ostra (False Oyster)**: A playful dish featuring mushrooms, seaweed, ponzu, and sesame, designed to challenge perceptions. * **Bifenori**: Fillet mignon medallions wrapped in nori, served with Brussels sprouts, high-altitude rice, and a deep jus de poulet, echoing tarê and a refined bordelaise. * **Mochi de Paçoquinha**: A uniquely Brazilian rendition of the Japanese mochi, encapsulating dense peanut filling, symbolizing 'bonne chance.' * **Minha Terra (My Land)**: Grilled scallop with sorrel purée, beurre blanc, and black radish petals, a direct homage to the Troisgros legacy. * **Onça**: A ravioli of pumpkin with freshly grated pupunha and tempura in the filling, a poetic and contrasting dish co-created with Thomas Troisgros. * **Peixe com Banana**: A daring reinterpretation of a family classic, featuring daily fish with crispy banana peel scales and an acidic cashew cream. * **Caranguinho**: A vibrant starter combining spiny lobster, picked crab, roe, and Korean chili flakes (gochugaru). * **Ovos Nevados (Floating Islands)**: A dessert combining classic meringue with house-made kefir sorbet, Brazilian vanilla, tamarind, meringue kisses, and pupunha.

Career

• Estagiária at Olympe (original), Rio de Janeiro
• Estagiária, subsequently staff at 66 Bistrô, Rio de Janeiro
• Sous-chef at CT Boucherie, Rio de Janeiro
• Head Chef at Madame Olympe, Rio de Janeiro

Mentored by Claude Troisgros.