Passion Fruit Crêpes Soufflé

Claude Troisgrois carne to Rio in 1978. His father, Pierre, and his uncle, Jean, two of the most famous members of a generation of chefs who defined French cuisine, sealed the Troisgrois name. Claude brought to Rio all the honours of their legacy. He was a pioneer in working with Brazilian ingredients, a movement he created over 30 years ago, and has been inspiring not only a new generation of Brazilian chefs but a new generation of discerning diners to care about their own Brazilian ingred