A quick interview with Enrico Cerea during the month of his cuisine at Harrods

The chef. Enrico Cerea.

The chef. Enrico Cerea.

As already indicated in the previous posts, the whole month of October, Harrods is hosting the great cuisine created by the Cerea brothers within the series of lunches/dinners Stelle di Stelle. Brothers Cerea, who are the owners of the three Michelin starred Da Vittorio in Brusaporto (Bergamo), are between the most beloved Italian chefs. In primis of course because of their delicious, elegant, highly equilibrated cuisine, but very much also because of their cordiality, warmth and lovely humanity.

If you can make it, visit Harrods this month and enjoy the wonderful flavours created by their team.

The starter

Cantabrico anchoies, tuna sauce and Piedmont hazelnuts

Enrico, you were born into a family which owned a restuarant. Have you always wanted to become a chef or when was born this passion?

I was very lucky to have been born into such a family and I was as far as I can remember always passionate about cooking. I was born with the love for cuisine and hospitality.

the

Langoustine with almond cream and Roveja wild peas

What do you specially like about your work?

It’s all about happiness and emotions which I am able to awake in my guests through food and hospitality.

 Which are your favourite tastes and flavours?

I love cuisine in all the  360°, but in my opinion is accidity that factor that creates equilibrium with all other flavours.

Soft polenta, Roccaverano robiola cheese, white truffle and Grana Padano sauce

Soft polenta, Roccaverano robiola cheese, white truffle and Grana Padano sauce

Who are your favourite chefs?

My favourite chefs are all those dear friends, and there are many of them, who daily and with all possible difficulties carry on this wonderful work with the highest professionalism and love.

Potato gnocco filled with white cheede fondue

Potato gnocco filled with white cheede fondue

Have you presented yourself in London for the first time?

No, I was lucky enough to have done already a few caterings here. London  is for me a magical city which offers many possibilities and brightens my mind each time I work here.

What did it mean to you to present yourself in London?

Here you are on the stage of the world. Everybody is looking at you, so it’s a very important challenge.

Sea-bass Mediterranean style with yellow tomatoes

Sea-bass Mediterranean style with yellow tomatoes

How would you describe your cuisine?

A gluttony cuisine that knows to entertain and to awake emotions.

How did you decide for the dishes for your menu at Harrods?

Most of all on the base of the season. Beside that I have consulted the chef Giuseppe Silvestri from Harrods, who has told me which fresh products are available in this moment in the best quality.

The columinatios of the evening: Avocado cream with caramelised macadamia nuts and yoghurt sorbet

The culmination of the evening: Avocado cream with caramelised macadamia nuts and yoghurt sorbet

What do you like about London?

The elegance, the multiethnic evironment  and the wide offer – specially in the gastronomy.

What is your greatest passion beside the cuisine?

My family, golf and art.

Your life motto?

Live and let live …

Chicco 8

All pictures are from the event at Harrods.

Photo: Laurie Fletcher

Info: http://www.harrods.com/content/the-store/restaurants/stelle-di-stelle

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