Crédits : Lina Tchalabi. Translation: Jill Harry. Picture: RR
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‘‘Italian cuisine is all about simplicity, ultra-fresh ingredients, respect for regional culinary traditions. It celebrates authentic flavours thanks to extra-virgin olive oil, tomatoes, herbs such as basil and rosemary, cheeses such as Parmesan and Mozzarella, along with pasta and seafood. Its essential techniques include mastery of sauces (pesto, bolognaise, etc.) and ‘al dente’ texture.’’
His sources of inspiration: Traditional recipes handed down from one generation to the next, local and seasonal produce, and the flavours of the Mediterranean.
‘‘I love cuisine that blends yesterday’s know-how with today’s creativity. For me, it is important to rely on original recipes while experimenting with new techniques. The ingredients’ authenticity is primordial. Even when innovating, I take care to preserve their flavour. Fresh and seasonal products also form the basis of each creation. Which is why I work in close collaboration with local producers.’’
His approach to innovation: Classics revisited, paying tribute to the bounty of the earth, sometimes little-known, with innovative cooking techniques.
‘‘The way dishes are presented is an art in itself, embellishing and enriching the culinary experience. Dishes are first appreciated visually, so I pay special attention to harmony between flavours and textures. A prettily presented dish rouses emotions, stimulates the senses, and creates souvenirs. My presentation thus reflects my passion for gastronomy.’’
His wine-and-dish pairing: Italian vintages that glorify ingredients and trans-Alpine traditions.
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