20-03-2013
Massimiliano Alajmo on the stage of Omnivore in Paris, for the first time after 2008. The chef from Padua made a tribute to Aimo Moroni, "the biggest connoisseur of Italian raw materials". And to Simone Tondo and Giovanni Passerini, who were also lecturers during the 3-day event: "Good thing that they are there, excellently representing Italy in France" (photo by Forma Libera)
After Istanbul, Omnivore faced the second stop of its world tour in Paris, in the new headquarters of the Maison de la Mutualité. Courage, risk, chefs who are not so into the media but are capable and unique in what they offer. Italy, was represented in the Tour thanks to Simone Tondo, Massimiliano Alajmo and Giovanni Passerini (in order of appearance) who spoke in two out of three cases in French. Simone Tondo went on stage on Sunday, with his friend and partner Michael Greenwold. Together they have summarised their Roseval in two dishes. The entrée: Roe deer tartare with smoked buffalo milk ricotta, celeriac marinated in apple juice, marinated onions and grey dried prawn powder. Simone smoked the buffalo milk ricotta right on the stage, burning the hay but reassuring the audience: «Don’t worry, after Sarkozy’s speech on his inauguration day, 6 years ago, the building is fireproof».
Presenter Sébastien Demorand with Simone Tondo and Michael Greenwold of restaurant Roseval in Paris
There’s no cooking in the vegetable garden, only raw materials: pistachio and basil pesto, aubergine purée, fried aubergines, concassé tomatoes, capers and olives. Then came the creaming of the risotto with butter, Parmesan and a touch of stock. Sublime and perfect. And the sound of the risotto while it was served on the plate gave you goose pimples. His lecture ended with a short film entitled Lucefluida, an oneiric vision of the world of cuisine and the role of the chef through Beckett-inspired dialogue. A solemn conclusion.
Giovanni Passerini, restaurant Rino in Paris (photo Food and Wine)
The beginning belongs entirely to the Ravioli with pecorino cheese in infusion with herbs, a tannic and herbaceous concentrate of bitterness, obtained from a decoction of dulce sea weed, laurel, coriander, watercress and hay. Having brought it to the boil, you filter the decoction and prepare an infusion with mint, verbena and lemon balm, bringing it to 75°C. The stock is finally infused for 3 minutes in jasmine tea. The ravioli are served with some concentrated dashi and a few drops of artichoke aromatised oil. Final dressing: bitter herbs and liquorish. A great ending for Italy in Paris. Young, artisanal and with a bitter taste.
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
by
A media professional divided between Paris, London and Tokyo. He writes about restaurants as an excuse to speak about many more things