28-06-2019
Alexandre Gauthier in a photo by OnStage Studio
For four dinners, from the 5th to the 8th of June, Identità Golose Milano hosted French chef Alexandre Gauthier, from restaurant La Grenouillère in La Madelaine-sous-Montreuil, two Michelin stars. What were these dinners like? What did the guests eat?
To begin with, let’s start by saying that Gauthier is not the classic French chef. He doesn’t offer his clients the most classic French cuisine, but a new vision which is nonetheless based on the experience of the past. The chef is convinced that without the past, there’s no future, and this is why he always draws inspiration from the heritage of the great French cuisine. As a result, his cuisine is certainly contemporary, while respecting tradition.
When Alexandre decided to run the restaurant after his father, who opened La Grenouillère, he reinvented the cuisine offering something special and elegant. Today he describes his cuisine in three words: «experimental, modern and fragile»; fragile in its being delicate and refined.
In particular, the meaning of the world "delicateness" in this context can be found in the choice the chef made to make the smallest use of heavy sauces, butter and spices, always trying to present pure flavours to the guest. Gauthier says he doesn’t want to cover the ingredients and their natural beauty. On the contrary, his idea is to let flavours play their role in the theatre of fine dining.
Turnip capsule
Blinis of whole milk and crab
Chicken, verbena, green wheat and vegetal anemone
Timbale of goat cheese and apricot ice cream
«The words “too much” are the difference between a strange dish and an innovative and experimental dish» - this is how Alexandre Gauthier explains his choice of not going too far beyond in his play with creativity. «My cuisine tries to make clients enjoy themselves, to give them the joy of sharing, of tasting and experiencing emotions through the dishes I serve» - the chef says when we ask him about the message given by his cuisine.
It’s certainly true: the cuisine of Gauthier is a mirror of his personality: pure and honest, very creative and innovative, but at the same time very delicate and balanced.
Translated into English by Slawka G. Scarso
Tales and photos from the first International Hub of Gastronomy in Via Romagnosi, 3 in Milan
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a culinary journalist, she has also launched a service of culinary concierge for those who want to travel… with taste. Of Russian origins, she lives in Italy and travels around the world, searching for new flavours. She writes about food and wine, and collaborates with publications in Italy and Russia