Scabin is here. He said this before Gaggan: “I’m back in my kitchen, in front of my clients. I’m making food live, with fire, oven, ice and enough bull**it”. This said from the most technical and technological chef of all. And one of those with the stronger presence on the media too.
So his new menu is more of an idea, than a series of dishes: it’s called Viaggio verso atavica 2018 and by “atavica” he means primitive, with fire, hands, skewers and gestures. What’s the “viaggio”, the journey like? Two legs are fantastic: Chitarrino with duck foie gras, oyster and coconut and the Beijing-Paris “fish soup” which changes flavour depending on the sauce and the pairings.
viaggia e mangia per Lonely Planet, Osterie d'Italia, Repubblica e la collana I Cento (EDT). Ha scritto "Dire Fare Mangiare" (ADD), "Cibo di strada" (Mondadori), "Il Gusto delle piccole cose" (Mondadori Electa) e ama andar per trattorie e ristoranti di blasone portandosi dietro una moglie riottosa e due figli onnivori
