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February 09, 2010
FINALE DINNER: COOK IT RAW! Jan.2010
COOK IT RAW: WINTER WAS HARD
January 22-24 Collio, Friuli
GRAND DINNER, VILLA RUSSIZ, January 24 2010
KEY INGREDIENTS FOR THE CHEFS’ DISHES (IN ORDER OF APPEARANCE) WITH THE WINES THAT ACCOMPANIED THEM
MASSIMO BOTTURA
Osteria Francescana, Modena, Italy
‘WE SHOULD NEVER STOP PLANTING’
(accompanied by Acqua Naturale Panna water at the chef’s request)
venison, seeds, nuts, sprouts, truffle, topinambour
Villa Russiz Sauvignon De La Tour 2008
ALEX ATALA
D.O.M Restaurant, Sao Paulo, Brazil
‘MOSCARDINI E PRIPRIOCA’
baby squid, priprioca sauce
QUIQUE DACOSTA
El Poblet, Dénia, Spain
‘OSTRAS Y TARTARE DE ALGAS’
oyster, seaweed
Radikon Ribolla Gialla 2000
IÑAKI AIZPITARTE
Le Chateaubriand, Paris, France
‘SOUPE CRUE PAYSANNE EN ‘CHABROT’’
greens, lardo di Colonnata, bread, local herbs from Il Giardino Commestibile
Roncùs Vecchie Vigne Tocai 2004
PETTER NILSSON
La Gazzetta, Paris, France
‘WHERE THE WILD BOAR ARE’
topinambour,salsify, black truffle
Borgo del Tiglio Malvasia 2007
YOSHIHIRO NARISAWA
Les Creations de Narisawa, Tokyo, Japan
‘EVOLVE WITH THE FOREST’
venison, fruit, honey, nuts, chestnut, vinegar, tree shoots and buds
DANIEL PATTERSON
Coï, San Francisco, USA
‘IMAGINING COLLIO FROM CALIFORNIA’
sheep’s milk ricotta, hay gelatine, beetroot, radish, local herbs from Il Giardino Commestibile
Edi Keber Collio Bianco 2008
PASCAL BARBOT
L’Astrance, Paris, France
‘DES MOMENTS DE JOIE’
spiny artichoke
Pomelo, Rosa di Gorizia radicchio,walnut, garlic, Parmesan
DAVID CHANG
Momofuku, New York, USA
‘40 NORTH, 120 WEST’
Rosa di Gorizia radicchio, turnip.kimchi, chestnut, chilli pepper, prosciutto
Russiz Superiore Riserva Rosso degli Orzoni 1997
CLAUDE BOSI
Hibiscus, London, UK
‘BRASS MONKEY’
pig’s blood, pig’s liver, clams, potato, herbs from Il Giardino Commestibile
RENÉ REDZEPI
Noma, Copenhagen, Denmark
‘THE JENSEN’S HARD WINTER OF 1941’
pickled root vegetables, rose, elder flower, sprouts and shoots
Jermann Picolit ‘Vino dolce della casa’ 2007
ALBERT ADRIA
Formerly of El Bulli, Rosas, Spain
‘ROSA DI MELE CON SUO CUORE GELATO’
(homage to the Rosa di Gorizia)
apple
Josko Sirk Vinegar, spray
DAVIDE SCABIN
Combal.Zero, Torino, Italy
‘DINAMICO DI BUE E GALLINA’
beef broth, egg yolk, truffle, beef glaze
PAUL DE BONDT CHOCOLATES
De Bondt, Pisa, Italy
CHOCOLATES TO ACCOMPANY AFTER-DINNER COFFEES
Cocoa mass, maple sugar, walnuts, assorted raw sugars, toasted chili pepper seeds, hazelnuts, honey
Posted by Barry at February 9, 2010 07:44 AM