Chez Amis: the bistro travels to Consolação

The bistro’s vocabulary travels well because it offers recognisable structures: a sauce, a cut of meat, bread for the last of a preparation. Chez Amis brought that vocabulary into Consolação without confining it to one national menu.

WAYFARER’s May 2024 account described two dining rooms with Art Deco touches and tables outside. Chef Marciele Médice’s French-Italian repertoire supplied the connection between the setting and the meal.

The opening dishes

Burrata arrived with a Provençal-style preparation of confit cherry tomatoes. Gratinated squid used egg yolk and crisp bacon, while escargots were served with herb butter and naturally fermented bread.

The main courses retained familiar forms. Entrecôte offered a choice of béarnaise, Roquefort or Dijon sauce. Duck breast met sarladaise potatoes and an orange reduction. Grilled salmon came with vegetables and saffron sauce.

A seafood casserole widened the Italian side of the menu, combining prawns, octopus and squid with white wine and tagliatelle. Moules-frites connected the wine list with another established bistro dish.

The archive described around sixty wine labels and some available by the glass. That count, like the dishes, belongs to the original report rather than a current inventory.

Chez Amis’s idea is legible in the combination: a neighbourhood dining room can borrow a bistro’s familiar grammar while allowing several culinary traditions to sit comfortably within it.

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Adapted from the WAYFARER Brazil archive, first published 2024-05-12. English adaptation: 6 October 2026. This is an archival account, not a report of a new visit. Exhibitions, collections and menu details are described in their original context, not as current availability.