Pedro Canabrava, 22, Délio’s son, wins 60,000 followers cooking in Paris

In a video just a few seconds long, a young man in a chef’s jacket crosses a cramped kitchen in Paris, wipes down the counter, says “a little hello” to a pigeon that has just arrived and declares: “I promise you learn more this way than at culinary school”. The video passed 700,000 views. The young man is Pedro Canabrava, 22, son of Délio Canabrava, and he grew up among the Cantina’s pots.

In a few months, the @pedro.canabrava profile reached 60,000 followers, with several videos above half a million views. On Thursday, October 16, the success became a story in O Globo newspaper.

Four kitchens, four countries

Pedro is one of Délio’s three sons, and all three followed paths linked to food. He grew up watching his father roll out pasta on the counter on Rua Itupava and left home early to cook. Tap each stop to see the journey:

The “school” in Paris

The routine at Vendémiaire follows the split shift of French kitchens: prep in the morning, lunch service, an afternoon break and evening service, on days that start at 8 am and end after 11 pm, with the kitchen clean and the checklist filled in.

That routine is where the videos were born. Between shifts, Pedro started filming everyday kitchen life and recipes made at home, with his phone propped up wherever it fits. “Another day at my ‘school’ here in Paris”, he wrote on one of them, seen by more than 500,000 people.

I promise you learn more this way than at culinary school.

The videos that went viral

• A day in the kitchen730Kthe brasserie routine, from the first shift to cleaning the counter
• “Foolproof” steak tartare585Kthe full recipe, with the seasoning, the vinaigrette and the yolk on top
• A three-star dish, at home477Ka classic Paul Bocuse recipe remade in his apartment kitchen
• The best mashed potatoes272Kwith La Ratte potatoes, butter, rosemary and garlic, “by far the best of my life”
• French-style pigeontrendingthe dish that made it into O Globo

Watch three of them right here:

In the comments, the audience is loyal. Some ask for the name of the song, some ask if he ever sleeps, and some have already asked for “a cameo in Emily in Paris”.

The pigeon that made the news

The dish that caught O Globo’s attention was a French classic with pigeon. Pedro explained that it isn’t the bird from the city squares: it’s farm-raised for eating, and expensive. The dish also has chicken stock, carrot, onion, grated cheese and butter. The secret, he says, is the cooking point.

Here in France, pigeon isn’t seen the way it is in Brazil, okay? Here it’s highly prized, and if you want to eat it, you’ll pay a lot.

“The most important thing when serving pigeon breast is to keep it rare. There’s no other way to serve it. Otherwise it gets very rubbery”, he explained. The flavour, he says, is like duck, only more delicate. In the comments, viewers split between the curious and those who would “pass”.

Dad comments on every one

Anyone following the profile notices one detail: there’s no video without a comment from Délio. “Congratulations, son!”, “The best of all” and, on the tartare video, the promise: “I’ll follow you ALWAYS”. The Cantina shows up there too, now and then, with a “Wow”.

For the house, the pride makes sense. The Cantina was born after Délio spent a month travelling through cantinas in Italy, and his son now sends news from that same road. When he comes to Curitiba, the table is set.

Photos: stills from @pedro.canabrava’s videos · With information from O Globo

Follow Pedro

Instagram

@pedro.canabrava, new videos every week

In the press

O Globo, October 16, 2026

Batel

Rua Teixeira Coelho, 255
Tuesday to Friday, 11 am–3 pm and 6–11 pm
Saturday, 11 am–4 pm and 6–11 pm
Sunday, 11 am–4 pm · Monday, closed

Itupava

Rua Itupava, 1094 · Alto da XV
Monday to Friday, 11 am–3 pm and 6–11 pm
Saturday, 11 am–4 pm and 6–11 pm
Sunday, 11 am–4 pm

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