Chef

<p> Credits Brambilla-Serrani</p>
Kei
Kobayashi
<p>crediti: Brambilla - Serrani</p>
Michele
Abbatemarco
<p> Credits Brambilla-Serrani</p>
Fabio
Abbattista
<p>Foto Brambilla-Serrani</p>
Luca
Abbruzzino
<p>crediti: Brambilla - Serrani</p>
Francesco
Acquaviva
<p> Credits Brambilla-Serrani</p>
Gastón
Acurio
Ferran
Adrià
Riccardo
Agostini
Inaki
Aizpitarte
<p> Credits Brambilla-Serrani</p>
Massimiliano e Raffaele
Alajmo
Luciano
Alberti
Piero, Ugo e Andrea
Alciati
<p>crediti: Brambilla - Serrani</p>
Ugo
Alciati
<p>Foto Brambilla-Serrani</p>
Franco
Aliberti
<p>crediti: Brambilla - Serrani</p>
Josean
Alija
<p>Credits Brambilla-Serrani</p>
Beppe
Allegretta
<p>Credit Brambilla-Serrani</p>
Yannick
Alléno
<p> Credits Brambilla-Serrani</p>
Matteo
Aloe
Giuseppe
Amato
<p>Credit Brambilla-Serrani</p>
Gaggan
Anand
“Emmentaler Cheese” with white asparagus and lemon thyme
The carrier pigeon
piatto simbolo di Identità Milano 2012
Bread, salted butter & raspberry
Game of 4 flavours + 1
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
Soft ricotta gnocchi with cotechino and lentils
Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
Ancestral pleasure, contemporary execution