The ten-month long festival that takes place from January to October will see 7 guest chefs take over the kitchens to embark on a culinary journey, which will take you all over the world.The guest chefs have been carefully chosen by food curator Andrea Petrini and each of the seven world famous chefs will be assisted in the kitchens by resident pro, Roberto di Pinto.
The first chef of 2016 lined up to open the fantastic event will be.TheAustralian chef whose cuisine is based on his long lasting love affair with Thai food, which began after an impromptu visit, twenty six years ago.After being taught the fundamentals of Thai cookery, David set about refining his skills before returning to Sydney in 1991 to open his first award-winning restaurant – Darley Street Thai, voted as ‘Best Thai Restaurant’ byThe Sydney Morning Herald, eight years in a row.
David thenspenta substantial period oftime in Bangkok where helaunched his first restaurant, Nahm. Thenin September 2010,David opened his second nahm restaurant at The Metropolitan hotel.With a menu as elegant and accessible as the setting, Nahm Bangkok instantly attracted rave reviews and in May 2012. His unique talent to reinvent it combining strength of flavour and tradition has led his Bangkok restaurant, to be ranked 7th amongAsia’s top 50.
Epicurea 3 will begin with an opening dinner prepared by Roberto Pinto in which the chefs from the previous edition will be recalled and paid homage to through his creations.The starter will be oyster, avocado, chervil and Pisco Sour granita, dedicated to the Peruvian genius of Virgilio Martinez.The following course, scallops and Strolghino salame tartare, is inspired by the creations of Inaki Aizpitarte and his Parisian bistro’, Le Chateaubriand. The following act, based on cod cooked in beer, truffle and asparagus, will celebrate the Nordic craft of Magnus Nilsson. Danny Bowien’s quirky food vision will be echoed by Pho Maritato, the coming together of Hanoi style Pho, and the Neapolitan Minestra Maritata. The genius of René Redzepi and his famed Noma restaurant will be remembered through Italian porridge, linguini, and wheat germ. Yoshiro Narisawa’s Japan will live again in the combined tastes of rockfish, lemon, chili pepper and seawater. Luca Fantin executive chef atIl Ristorante Luca Fantinat the Bulgari Ginza Tower in Tokyo will be recalled in the entree of centopelli, miso soup and green apple. The dessert will once again recall Danny Bowien, with a soft spice sorbet, chocolate and fermented milk.
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