An elegant and refined version of a classic Italian dish in the alpine Piedmont tradition. Alfredo Russo gives form, order and style to this preparation, rustic in origin and aspect: a mushroom cream topped with crispy pieces of truffle and mushroom, covered with a delicate fondue foam made from Toma di Lanzo cheese. A thin disc of polenta crowns the ensemble. The dish is served just warm to better appreciate not just its lightness but also the pure, precise flavor and aroma of the mushrooms as well as the textures, which are balanced with the polenta and the creaminess of the fondue. It is an accomplished example of revised tradition without betraying the principles or flavors of the original. One might even say it has been improved thanks to the excellent selection of ingredients, the quality of the preparations and the proportions used therein.

A splendid deconstruction/reconstruction of a classic dish from Liguria (the region where the chef comes from). The “cima” is served practically broken down. Each one of its components are “reconstructed” in the dish according to the personal style of the chef, paying homage to his beloved Piedmont region in northern Italy. The distinct elements are arranged over a delicate cooked cream (panna cotta) with peas in such a way that the guest tastes, in different bites, the sweetbreads, the peas and the crunchy pine nuts, the quail egg, the chopped pieces of mortadella, the beef marrow and the rosy slices of beef as well as a subtle veil of green cream that gives consistency and body to the cima (the genius) of Luigi Taglienti.

Adrian Quetglas, an Argentine forged professionally in Spain and located in Moscow, is a learned, talented chef who focuses on the most emblematic delicacies in Russia, reinventing them within a modern haute cuisine framework. Some of his proposals include different recreations of the Olivier salad that are truly extraordinary, as well as other dishes, among which the borsch is a shining example. His is a version that preserves the spirit of the dish, sociologically speaking, but sees it strengthened by other added qualities, like the immaculate flavors, the freshness, the sapid complexity and technique, the color… with the beetroot appearing in all its splendor: a consommé of the beet with vegetables and meat with beet jelly ravioli stuffed with sour cream, potato and onion, served with carpaccio, dill and potato chips, among other delicacies. With utter confidence, this is the most refined, light and artistic borsch in history.

Is there a more delicate, nuanced, beautiful and brilliant carpaccio as this monochrome of Norway lobster? Surely not. At least we can’t remember one.
With regard to the raw product, the Norway lobsters are neither frozen nor sliced with a machine, instead they are crushed by hand–a technique employed to fully preserve their flavor and meaty texture. A quick blast of heat from the salamander helps to accentuate the flavor. The magical touches are found in the seasoning: marinated lemon, fresh lemon, lime, mint, ginger, radish, cumin water and salt flakes excite the palate with exquisite and refreshing nuances. And the carrot juice confirms the exceptional chef, Paolo Lopriore, one of the most brilliant culinary artists on the planet today.