For the past decade, chef Roland Villard has headed the Le Pré Catelan restaurant and, during this period, he has created 1,800 different recipes in the restaurant’s spacious 1,000 m² kitchen.  The chef has also filed all his recipes and menus during the last ten years in over 1,300 files on his computer, so that if a client wishes he may savor a dish that was created and served at Le Pré Catelan years ago.

In the menu prepared by Villard, new recipes and creations which are successful with the clients are, among others, “Foie gras trilogy: cold in ballotine, hot over an apple torte, and stuffed in ravioli”, “Baked lobster with grated pinholes and fresh pasta à Carbonara” and “Tambaqui ribs (a fish found only in the Amazon), smoked baroa potato puree and basil sauce”.

The chef likes to say that the wine list at Le Pré Catelan is a Bible.  In it there are more than 100 French labels, including the austere and sophisticated wines from Bordeaux, Loire, Bourgogne- a region known for the best chardonnays in the world, the famous reds of Côtes du Rhône and the Alsace.  There are also Portuguese wines with their typical green and mature whites, smooth and full of body.

The Atlantis restaurant is located by the front pool of Sofitel Rio de Janeiro.  It offers an international buffet with a fascinating view of Copacabana beach.  The restaurant is known for its variety and thematic menus, among them, Feijoadíssima Sofitel which takes place every Saturday, starting at 12:30pm.

On Sundays, visitors can opt for the brunch which is served at Atlantis with a varied menu created by chef Roland Villard and his team.  The menu includes diverse salads, hot and cold dishes, along with a variety of desserts signed by the pastry chef, Dominique Guerin.

Guests and clients can have a delicious breakfast at Sofitel from 6am to 10:30am.  There are a wide variety of breads, brioches and waffles all prepared in the Sofitel kitchen/bakery.  For dinner, the client can order dishes from the menu suggested by chef Roland Villard, which is renewed every 15 days and contains a delicious appetizer, main dish and dessert option, or clients may dine à la carte, where a variety of salads, pastas, risottos, fish and meat dishes are offered, along with desserts created by the pastry chef of the hotel, Dominique Guerin.