MAGARI RISTORANTE

At 28 Marcelo Mussi has established itself as one of the great chefs of St. Paul.

Familiar with the kitchen since childhood, was quick to look to specialize Mussi. He and Cordon Bleu courses patissier at the Hotel Ritz in Paris, and also interned at restaurants like the Canto del Maro and Acque Due in Milan in Italy that was even met the chef. All dishes at his restaurant have this influence. "But it stands to reason that one can not deny the importance of French food, kitchen has all grounds there," says Mussi, who, thanks to the European season, learned five languages.

He makes a point of light combine ingredients such as asparagus risotto and white wine to accompany the shellfish cavaquinha as one of their flagship restaurant.

"I love to taste test," says Mussi.