Alessandra Montagne, the virtuoso chef offering sunny Brazilian cuisine in Paris
Alessandra Montagne grew up in the heart of Brazil, on her grandparents' farm. Nothing predestined her to become one of the most talked-about chefs in France. And yet she did! Nowadays, she creates sun-drenched gourmet cuisine in her two Parisian establishments, Tempero and Nosso. She welcomes us here to share her approach and her love of cooking.
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January 28, 2025
Were there any key factors in your life that led to your love of cooking?
I grew up on a farm in Brazil, around a wooden fireplace that was lit from five in the morning until bedtime. As there was no electricity, it was the fireplace that made everything: cheese, breakfast, coffee, lunch and snacks. Preparing meals was a moment of great joy every time. I loved that moment with all the women in the village: one peeling a carrot, one cutting a gumbo, another skinning a chicken… We were all there, telling each other things and having a laugh. It was all good fun, and for me that’s what cooking is all about. A moment of joy. That’s why today I try to create an atmosphere that makes you feel good.When you set up your first restaurant, what did you want to bring to the world of gastronomy?
You know, I arrived in France with a rucksack. I had nothing. All I had was my taste memory and what I wanted to feed people. Cooking became my way of communicating. In France, we’re spoilt in terms of gastronomy, but it’s true that I wanted to put my own stamp on things. What I like is meeting people. I like people and I like welcoming them into my restaurant. That’s the beauty of this job. You create bonds with people through food. I want people to feel at home when they’re here, to feel good. That’s why we’ve created a warm space that’s not stuffy. Here, the work is on the plate, in the food we serve.What would you most like to see in tomorrow’s world of gastronomy?
More justice, more love, more kindness, more understanding and less fear, at every level. Chefs should no longer be afraid of the Michelin Guide, employees should no longer be afraid of their bosses, and so on. The heart of the restaurant business is to have a good time, to be happy, to share the gift of making food for others. Making food is an act of love. It’s the first thing you can do for someone. Less food waste too, more respect for nature, the earth, the seasons and everything that’s part of it. I’d like to see more of that in the world of gastronomy!What role do wines and spirits play in your establishments?
I’m lucky enough to have two very good sommeliers at my side. I have 2,000 bottles of wines and spirits from our magnificent French wine regions, as well as a few wines from Europe and other areas overseas. It’s essential to put together the right pairings, including non-alcoholic ones. It’s really important! I make my own kombucha, which we pair with some of the plants that are coming onto the market at the moment, and which are really delicious. Drinks are at the heart of my cooking. It’s so important to have a good glass of something in front of you!
I grew up on a farm in Brazil, around a wooden fireplace that was lit from five in the morning until bedtime. As there was no electricity, it was the fireplace that made everything: cheese, breakfast, coffee, lunch and snacks. Preparing meals was a moment of great joy every time. I loved that moment with all the women in the village: one peeling a carrot, one cutting a gumbo, another skinning a chicken… We were all there, telling each other things and having a laugh. It was all good fun, and for me that’s what cooking is all about. A moment of joy. That’s why today I try to create an atmosphere that makes you feel good.When you set up your first restaurant, what did you want to bring to the world of gastronomy?
You know, I arrived in France with a rucksack. I had nothing. All I had was my taste memory and what I wanted to feed people. Cooking became my way of communicating. In France, we’re spoilt in terms of gastronomy, but it’s true that I wanted to put my own stamp on things. What I like is meeting people. I like people and I like welcoming them into my restaurant. That’s the beauty of this job. You create bonds with people through food. I want people to feel at home when they’re here, to feel good. That’s why we’ve created a warm space that’s not stuffy. Here, the work is on the plate, in the food we serve.What would you most like to see in tomorrow’s world of gastronomy?
More justice, more love, more kindness, more understanding and less fear, at every level. Chefs should no longer be afraid of the Michelin Guide, employees should no longer be afraid of their bosses, and so on. The heart of the restaurant business is to have a good time, to be happy, to share the gift of making food for others. Making food is an act of love. It’s the first thing you can do for someone. Less food waste too, more respect for nature, the earth, the seasons and everything that’s part of it. I’d like to see more of that in the world of gastronomy!What role do wines and spirits play in your establishments?
I’m lucky enough to have two very good sommeliers at my side. I have 2,000 bottles of wines and spirits from our magnificent French wine regions, as well as a few wines from Europe and other areas overseas. It’s essential to put together the right pairings, including non-alcoholic ones. It’s really important! I make my own kombucha, which we pair with some of the plants that are coming onto the market at the moment, and which are really delicious. Drinks are at the heart of my cooking. It’s so important to have a good glass of something in front of you!
