**Les Présidents**: Érick Jacquin

At a Glance - Role: chef. - City: São Paulo, Brazil. - Specialty: French cuisine. - Craft note: sophisticated French cuisine inspired by the chef’s French roots. - Restaurant format: bistro-style French restaurant presenting high gastronomy. At Les Présidents, the bistro format gives the kitchen room to work between ease and formality. That balance matters: the restaurant presents familiar French markers, but the high-gastronomy frame asks for sharper control, cleaner execution, and a more deliberate plate. Jacquin’s French roots show up as structure rather than decoration, in the way flavors are arranged and in the restraint that lets the cooking carry itself. In São Paulo, that approach lands in a city that expects personality without looseness. Les Présidents answers with a French identity that reads clearly in its Brazilian setting, and Érick Jacquin’s role is to hold that line: not to restage French cuisine as a relic, but to keep it active, legible, and hospitable in a contemporary dining room.

Signature

Les's signature dishes include langoustine ravioli, duck foie gras, rabbit cassoulet, and petit gateau. Taken together, these dishes map the kitchen’s range without stretching beyond its register. Langoustine ravioli points to delicacy and precision; duck foie gras to richness and weight; rabbit cassoulet to the more grounded comforts of French cooking; and petit gateau to a familiar finish that keeps the meal within reach. Read as a set, they show a menu built around clarity of style: French in reference, bistro in format, and high gastronomy in execution.