Redefining Brazilian Cuisine: In Conversation With Chef Rafa Costa E Silva

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Last weekend in Bengaluru, food connoisseurs were blessed with an opportunity to dine at a starry dinner. Continuing its efforts to showcase different cuisines, The Leela Palace Bengaluru hosted a Michelin star experience at their restaurant Le Cirque. The Chef in the spotlight was Chef Rafa Costa E Silva, owner of World famous Michelin Star Rio De Janeiro restaurante Lasai.

Lasai, which means "tranquil" in Euskera, the language of the Basque country where Chef Rafa, spent much of his training before returning to Brazil, is a cosmopolitan restaurant which received recognition with many awards in less than a year of its launch. Using modern techniques and Brazilian ingredients grown in his own gardens and those of small farmers in Rio de Janeiro, Rafa creates dishes that emphasise vegetables and greens without neglecting the freshest seafood and the best meats. Lasai was ranked 14 in Latin America's 50 Best Restaurants and also "Restaurant wish list: 15 global eateries we're dying to try in 2015" - CNN International Edition. In 2015 Lasai Restaurant was awarded 1 star by the Michelin Guide, the most respected and influential guide in the World which Lasai has maintained to this day.

We at Boldsky got an exclusive Tête-à-tête with the Chef and here are a few interesting excerpts.

About Chef Rafa Costa E Silva

Chef Rafa grew up in Brazil but he never worked at a restaurant there. It was in New York where he started as a professional chef in 2003 after joining The Culinary Institute of America, New York. He worked at the well-known Jean Georges and René Pujol until 2007. Thereafter, he went to Spain to work with Andoni Luis Aduriz, at the 2 Michelin Star restaurant, Mugaritz. Rafa rose to become the Executive Chef at Mugaritz after which he came full circle when he decided to open his own restaurant Lasai in 2011 in Rio De Janeiro.

The World famous Michelin Star Rio De Janeiro Restaurant Lasai

Lasai is known for its farm to table dining experience dealing exclusively with locally sourced produce. When asked about the USP of Lasai, Chef Rafa said "Our approach to Brazilian food is unique- in a more modern and light way! With Ava guard techniques and lots of different textures during the experience" Though they do not have a particular signature dish because the menu is dynamic on a day to day basis, there is a crunchy, crispy fresh green salad that they always love to serve. In fact, Chef got this entrée to the Bengaluru dinner as well.

The Basque cuisine has impacted Chef Rafa's cooking as much as the Brazilian cuisine that he grew up with. He seems to nurture a close bond with this part of Spain, especially since he spent a long time honing his skills there. It is no surprise then, that the dishes in Lasai reflect his love for the farm produce, especially the various vegetables and greens.

Chef Rafa's Thoughts On Indian Cuisine

We were curious if Chef Rafa has had Indian food before and he said that before his trip to India he had not relished authentic Indian cuisine as much as he did at 'Jamavar', (Indian cuisine fine dining at The Leela Palace Bangalore)

Chef Rafa's Brazilian Feast On A Plate at Le Cirque

At his dinner showcase on 18th and 19th October 2024 at Le Cirque, Chef Rafa brought a whole new experience of Brazilian flavours with a touch of international influences. Course after course were brilliant displays of plating, textures and bursts of flavours on the palette. The Crunchy Green salad was the perfect start of the epicurean journey with Chef Rafa.Somewhere in between the palette was enthralled with the Brazilian creamy cheese bread and caviar followed by the Yuca creamy & scrunchy scallops with roasted leeks and Ikura.

The highlight was the juicy Lamb rump perfectly cooked and served with pickles maxixe and squash from Brazil. It is not surprising therefore as to how the restaurant Lasai was awarded the Michelin star. Chef Rafa's culinary genius is apparent from the exemplary dishes he served here in Bengaluru. We are glad to have been a part of the experience and we wish him all the best for the future.