Manu Buffara, the Brazilian touch at Printemps Haussmann

from October 5, Manu Buffara will take charge of the kitchens at Bleu Coupole in Paris's Printemps Haussmann district. The Brazilian chef, voted Latin America's Best Female Chef by Fifty Best in 2022, will sign the restaurant's menu for over six months. An opportunity to showcase her committed, sincere and responsible cuisine.

A strong, committed personality

As it does every six months, the Bleu Coupole restaurant is preparing to welcome a new gastronomic personality in residence. This time, it's Brazilian chef Manu Buffara's turn to share her vision of cuisine, in collaboration with Clément Blondeau, Executive Chef at Printemps Haussmann. So, from October 5 to April 30, 2024, Parisians and tourists alike will be able to discover her menu centered on (but not limited to) plant-based, locally sourced products. "Cuisine is an expression of love, knowledge, technique, authenticitý and respect. Respect for the ingredient, the product, the farmer and the land," she asserts, moreover.

at the helm of her restaurant "Manu" in Curitiba (Brazil), Manoella Buffara, full name, rhymes passion with commitment. "Locally, Manu Bufara fights on a daily basis to encourage young producers not to abandon the fishing and farming areas of Paraná, or for the preservation of Brazil's indigenous bees," we learn in a press release.

Since 2016, the chef has also been the most active member of O Alimenta Curitiba, which helps families in social and nutritional precariousness. She helps the working classes manage their food waste and teaches them how to reuse it. It also campaigns for the transformation of certain abandoned spaces into urban and community gardens. With the Mulheres do Bem association, Manu Buffara serves 400 lunches to street dwellers once a week. Last but not least, the chef has launched the Manu Buffara Institute, a cross-functional support program for educational events and social inclusion in disadvantaged areas of the city.