Barbecue of selected meats for more than three thousand people. This was the first edition of the Champions Leage do Churrasco, an event that took place in Porto Alegre, in the south of Brazil. organized by the RS Brasa & Prosa team, led by chef Edi Dagrê, and with the participation of renowned barbecue chefs from the state of Rio Grande do Sul, a region where barbecue is a kind of institution.

rump skirt on a wooden skewer, whole ribs on a skewer and on the grill, entrecot, sheep meat fillet, buffalo fillet, hamburger, prime rib, Brisket and thin flank were some of the cuts prepared, in addition to fish and alligator, and side dishes such as garlic bread, farofa and strawberry puree.

Parents and students from the Frances Paris Saint Germain Football Club school, coming from all over the country, had the opportunity to taste the real Gaucho barbecue.