08-02-2015
The round table closing the first day in the Auditorium. The protagonists: Alessandro Negrini and Fabio Pisani of Aimo e Nadia. With them, moderator Danilo Giaffreda. The afternoon parade included, one after the other, David Toutain, Davide Scabin, Davide Oldani, Antonia Klugmann, Basque Eneko Atxa and Negrini/Pisani. Translation by Slawka G. Scarso
David Toutain had the star that has just been lit on his Parisian restaurant shine on the congress. Refracting it on a multitude of surfaces and textures. Starting from parsley, following the green furrow of Alain Passard: root, stalk, leaf, fibres and scents. They were all present in the amuse bouche composed of a crispy purée of root and leaf juices, a potato mousseline with stalks, cream with wood sorrel in a triumph of chlorophyll that coloured the eyes. The familiar taste was thus transformed into a totally vegetal sensation. This was followed by the marinated squid heart, to break its fibres, brushed with squid ink and then frozen, cut with a mandolin knife and then paired with crosnes with beurre noisette and chicken skin. Pensive, elegant, unswervingly French.
The always provocative Davide Scabin
Journalist Laura Lazzaroni and chef Antonia Klugmann, author of a lecture full of sensitivity, an approach she will soon transfer to Argine in Vencò (Gorizia)
Eneko Atxa and Matteo Manzini, chef and sous chef at Azurmendi, 3 stars, half an hour from Bilbao
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Umbra di Perugia con residenza a Bologna, è giornalista e scrittrice di cucina. Tra i numeri volumi tradotti e curati, spicca "6, autoritratto della Cucina Italiana d’Avanguardia" per Cucina & Vini