Where every table tells a story.
Beatriz Fontes opened Chanterelle Plus in March 2017 in a converted early-twentieth-century townhouse on Rua Harmonia, in Vila Madalena. She had spent the previous decade cooking in Europe, most notably as a sous-chef at a two-Michelin-star restaurant in Lyon, and had come back to São Paulo with a specific idea: a restaurant that took Brazilian ingredients as seriously as any French kitchen takes its terroir. The name came from the chanterelle mushroom, which she had fallen in love with in the forests of the Auvergne and which she now sources, in season, from a small farm in the Serra da Mantiqueira.
The turning point came in the winter of 2019, when Beatriz decided to remove the printed menu entirely for three months and serve only what the kitchen had received that week. Guests were told the broad shape of the meal when they sat down, nothing more. The response was divided at first. A few regulars were unsettled. But most came back the following week, and the week after that, and by the end of those three months the restaurant had a waiting list for the first time. The printed menu returned, but the philosophy stayed: the ingredient leads, the dish follows.