Art of the “poor cuisine”: Ana Roš with Damjan Fink and Joško Sirk with Alessandro Gavagna

In the fish market at the end of the day and at the bottom of the cases (Ana Roš) Photo: Janez Pukšič

Chef Ana Roš loves challenges. Her next challenge to herself and to her colleagues from Slovenia and abroad, which was inspired by the economical crisis, is to create stunning dishes with simple, “poor” ingredients. Low cost cuisine of a great mastery. At the first from the series of events under the name “ART OF THE … Continue reading

Massimo Bottura and Alain Ducasse at Eataly NY

Massimo Bottura, Carlo Cracco, Alain Ducasse, Yoji Tokuyoshi (sous chef of Bottura), Sylvain Portay (executive chef of Adour at St. Regis in New York)

The great Massimo Bottura, Italian chef who was many times nominated as one of the best worldwide and was last year proclaimed also as the Italian chef of the year,  was in 1993 gaining some knowledge also at Louis XV, the flagship restaurant od Alain Ducasse in Montecarlo. “You’ve learned the technique, now you have … Continue reading

Croccantino of foie gras with balsamic heart by Massimo Bottura

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An unusual stick of ice cream: Croccantino of foie gras with balsamic vinegar heart by the Italian chef Massimo Bottura Ingredients: Duck foie gras 400 g Milk 2 l Birra Moretti Lager 30 ml Cinnamon1 stick Cloves 10 g Almonds 30 g, bitter and sweet, from Noto Hazelnuts 30 g, from Piedmont Sugar 50 g Water 20 ml Vanilla pod 1/2 The peel of … Continue reading

Evolution, not Revolution – Massimo Bottura

Massimo Bottura. Photo by Sigrid Verbert

“Avant-garde cuisine has enabled some chefs, such as Ferran Adrià and Massimo Bottura, to be recognised not only as chefs, but as artists both inside and outside their kitchens. In recent years, Bottura’s work has gained recognition in the international “gastro-community”, and also among artists and art lovers. His presentations at gastronomy congresses give food a unique artistic and … Continue reading