11-06-2016
Gianluca Fusto is one of the protagonists of the culinary festival that took place in Mougins, Provence. In this video interview, he also speaks about his future arrival in Milan
Mougins is a lovely village just above Cannes. The sea is right over there, on the horizon. Here, among the medieval alleys, the eleventh edition of an interesting culinary festival called Les Étoiles de Mougins took place: around one hundred chefs – what with cooking demos, classes and conferences. They were mostly French starting from the 2016 guest of honour, two-starred Thierry Marx of Le Mandarin Oriental in Paris.
The grand final was yesterday, on Sunday, with a nice group of representatives form Italy. Pastry-chef Gianluca Fusto, who surprised everyone with his dessert Chocolate, black olives and vanilla, had the main role at 10.45; at the end of the day, at 5.45 pm, the lights on the stage pointed instead on Enoteca Pinchiorri playing away in Provence: Annie Féolde with Riccardo Monco and Alessandro Della Tommasina. We will report on that as well.
Gianluca Fusto in Mougins
Second reason, for Green, which is not a reference to the golf club surrounding Château de la Bégude where one event linked to Mougins took place, but the name of one of his now classic delicious repices, presented in 2011 at Identità di Libertà, in San Marino (read here): lemon and basil mousse, cream of celery, fennel salad, purée of granny smith apple and ginger, salted chocolate (marbled with the same aromatic notes and colours charactering the whole dish). A sort of hymn to modern Italian pastry making - «Lemon from Sorrento, basil from Liguria, apples from Trentino… Little fat, little sugar», he explained.
Group photo with the chefs
If everything will go according to plans, it will be a large place around Via Tortona, where he will present a pastry-school right from the start and a shop selling sweet (yet not overly so, as in his style) delicacies. The motto: transparency, that is to say light pureness in the structure, the design. Which is also what you can find in his desserts.
Fusto deserved his applauses, here in Provence. In the audience there were enthusiasts who understand great cuisine: curious, smiling, careful, food lovers. If only we had such widespread culinary culture in Italy! This is what we still need so as to catch up with our French cousins, together with – in the words of Fusto – team spirit.
This year’s theme was “The five senses”, that is to say “how can we learn to eat with all five senses, with the involvement of the entire body? How do we taste, smell, observe, touch, listen to and participate in the pleasure of food?”. All this was analysed in different moments, each in a separate location: the visual approach with the relationship between food and art, the sound one with music, scents and nose, and so on.
The end is again dedicated to Fusto. In the evening, in front of a glass of champagne. The tiredness after the day leads to confidences: «You see, I’m hypercritical, especially with myself. The other day I prepared some cakes inspired by art. I put them in the fridge, as I usually do, to observe them the following day. I usually no longer like them when I wake up. This time I found them beautiful». Gianluca, Milan is waiting for you.
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journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief