30-05-2013
Il Palazzo Parigi, splendido hotel lusso in costruzione a Milano, in via Fatebenefratelli angolo corso di Porta Nuova, ha annunciato, con una riga nella home page del suo sito, che Carlo Cracco curerà la ristorazione al suo interno. Lo chef non lascerà però il suo ristorante in via Victor Hugo, sempre a Milano
Those who have walked by Via Fatenebenefratelli in Milan, a one way street full of traffic, between Piazza Cavour and Brera, must have seen, just after the police station, the great renovation of a huge palace on the corner with Corso di Porta Nuova. At first it wasn’t quite clear what the result would be. Today there is no doubt: it will be a 5 star luxury hotel, with entrance on Corso Porta Nuova. The name? It’s surprising seeing where it is located but it sounds good: Palazzo Parigi. It gives an international touch and some sparkling charm to a big project which seems to be inspired by Paris’ George V. Same goes for the architect Pierre Yves Rochon, the same called by the Milanese owners, with Paola Giambelli, also architect who has contributed in designing Palazzo Parigi.
It will be opened at the end of the summer even though they hope to start in September, not later. There will be a total of 98 rooms and suites, including the presidential one, with four-digit prices, as stated (with reference to the total number) in the home page. This includes few news except the one which is more charming for the foodie. The kitchen will be handed to Mister Masterchef: “Carlo Cracco 2 Michelin starred executive chef”. This is what is written in a small, but not too small, font.
Carlo Cracco a Identità Milano
Those who walk past the building site, less and less a building site, to be honest, and increasingly undergoing only some fine tuning and trimming, are impressed by what you can tell of the hall – it’s rare to find something as tall in Milan- with an impressive staircase, which is finely represented on the website. For those like me who live in Milan and don’t need a hotel for the night, Palazzo Parigi’s interesting point is the food. Cracco with more facets, I suppose. An investment such as this cannot do without at least a Michelin star, it has an horizon of glory that is very different from the Cosmos Hotel Palace in Cinisello Balsamo, with the same ownership but close to the motorway to Torino and Brescia.
La prima pagina del menù della serata che a metà maggio, a Noosa in Australia, ha visto tra i protagonisti anche Carlo Cracco
Cracco is certainly more than Masterchef. He’s Masterchef because he’s become a great chef in real life. For instance, he’s back from Australia, from the Noosa Food & Wine Festival were he was invited for the second time. Noosa is a paradise on the coast of Queensland, North of Brisbane. Lessons, tastings and a dinner which saw at work Mauro Colagreco, Mark Best, Martin Benn, Cracco – he prepared an Almond soup with red prawns and elderflower infusion - David Kinch, Ben Shewry, Andrew McConnell and Peter Doyle. And in September he will go to Japan, and then to Identità New York at the beginning of October. All this while Palazzo Parigi grows.
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born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. blog www.paolomarchi.it instagram instagram.com/oloapmarchi