A Bite of Brazil Comes to Beijing With Star Cordon Bleu Chef Morena Leite This Friday

She was the youngest graduate of the world’s best culinary school, has written eight bestselling cookbooks, is famed for pairing French techniques with ingredients from her native Brazil, and now heads to Beijing for a one-off evening of Brazilian fine dining. That's because on Friday, Mar 29, Cordon Bleu-trained star Chef Morena Leite will take over Mosto's kitchen and treat diners to a range of her signature dishes.

Among the RMB 580 menu’s highlights: Saint Peter ceviche served in a coconut, tapioca ravioli with duck and tucupi sauce, beef medallion with grilled curd cheese, milk purée, and caramelized onions, and lemongrass lava cake for dessert.

The now 37-year-old Leite graduated from the Cordon Bleu School in 1999 when she was only 19, making her the prestigious institution’s youngest graduate at the time. Shortly after graduating, Leite – who is said to be “wild about flavors and the color green” – opened her first restaurant at age 20 with two partners, before establishing the six eateries that she currently oversees, including the popular Capim Santo in São Paulo.

"When I went to Cordon Bleu, I was looking for gastronomy technique. But I got so much more than that," Leite tells the Beijinger ahead of her Mosto posting. "I learned how to value culture through the food the people eat; to value local ingredients."

Armed with Cordon Bleu technique, Leite began making her mark by utilizing French fine dining twists on Brazilian dishes, much to the delight of foodies. When asked about how she came to master the skill of combining elements from both regions in her recipes, Leite says: "Before I became a chef, I wanted to be an anthropologist and study cultures and people. Being able to spread Brazilian culture through my gastronomy it is an honor, and the French technique is the perfect match to do this."

That outlook has helped her restaurants thrive, which in turn has allowed her to provide for other aspiring chefs, opening of five tuition-free culinary schools for the next generation of kitchen prodigies.

"When I came back to Brazil 20 years ago after graduating from Cordon Bleu in France, I was invited to give a cooking class. At first, I felt obligated to do it, but soon I realized how good it felt to give back," Leite says. "In my life, I understood that the kitchen is a way to engage, connect people, and to teach and work with human beings, with their soul."

Morena Leite will take over the Mosto kitchen this Friday, Mar 29. Tickets are RMB 580. For more information, click here.

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Photos: cordonbleu.edu, revistapegn.globo.com