When Zaiyu Hasegawa went to Alba the first time it was just a very short visit lasting less than 5 hours. He had been at an event in Milan and couldn't resist a visit to the temple of the white truffle. Little did he know that some time later he would be invited to cook with one of his idols Enrico Crippa, chef of the three Michelin star restaurant Piazza Duomo in … [Read more...]
Weekly roundup of great reads on food and wine #117
The New Foodieism: Like many of us, I spent the winter muddling through a mental miasma, pondering the meaning of life and democracy. I did, of course, think about “food” — how it’s produced, marketed, discussed, consumed, and so on — during my self-imposed hiatus from near-constant writing, which began more than 18 months ago. But I also wondered about its relevance. So much … [Read more...]
Inside the magical world of Enrico Crippa’s garden is the secret to his legendary salad
For a food lover or chef, visiting Enrico Crippa’s garden just a few kilometres outside of the town of Alba is a bit like visiting the magical world of Roald Dahl's chocolate factory. To understand the Italian chef of Piazza Duomo in Alba, one of the best restaurants in the world, you need to understand this garden. Ideally, you need to wake up early and visit it with him. … [Read more...]
Round trip for four chefs starts at Le Coq aux Champs
The concept of four hands dinners has become common over the past few years. The idea is that of allowing the chefs to experiment, to exchange ideas and views and learn from each other and also to offer the restaurant's clients something different. Christophe Pauly of Le Coq aux Champs has taken four-hands dinners to the next level by inviting three chefs of well known … [Read more...]
Noma Mexico: a masterclass in how a restaurant can use social media for storytelling
The use of social media by René Redzepi and his Noma Mexico team was a masterclass in how a restaurant can use social media to document its story and intrigue hundreds of thousands of followers who can never make it to visit the restaurant not only because of logistics and cost but also because it would be impossible to cater for so many people. Noma Mexico took a year of … [Read more...]
