FOURty Seconds with Luigi Taglienti

24 Jun 2016
2 min read
As Milan welcomes the recently opened LUME restaurant in Milan from chef Luigi Taglienti, FOUR catches up with the chef to find out more about his latest project…

What would you say has inspired your cooking the most?

My native region: Liguria. Its landscapes and nature, with thecontrasts between dramatic cliffs and pleasant hills. Also the centre and south of Italy is present with their Mediterranean influences and their strongest flavours and aromas.

Describe your culinary style…

It’s a peculiar synthesis between complexityand simplicity. My research and technique are hidden beneath an apparent simplicity. Ingredients are always recognisable and clearly presented.

What would you say is the main focus for the new Lume restaurant?

A customized, timely and graceful service inrelaxing atmosphere for our guests.As they step inside LUME Milano, the city dissolves and they enter into an intimate and refined world of elegance.

What can guests look forward to in terms ofdishes and concept of the food?

They will find representative dishes from my culinary past experiences that built up my culinary history as a chef.On top ofthis, I will start from the ingredients: only the best.In addition, they will find all the newdishes from my recent research: they are even clearer and have a sort of gleaming purity. Guests will never get the feeling of the creativity being dominated by technique.

What are your most indispensable ingredients?

Lemon aroma, sea sapidity, “taggiasca” extra-virgen olive oil and fresh herbs, especially marjoram, my favourite one.

What kind of experience do you aim to give guests at your restaurant?

From the intimate atmosphere to the haute cuisine, fine attention to detail and high-class service, LUME is the unconventional destination for a fulfilling fine dining experience.

What are your earliest memories of being interested in food?

The perfume of the green tomato’s stalk. I was interested in this world and curious since I was a child.

What do you think makes a restaurant successful?

The guest has to feel good as if he/she were at home.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

To have more patience

What is your guilty pleasure?

Caramelized chocolate

What restaurant is currently at the top of your list to dine at?

Pavillon Ledoyenin Paris run by the chef Yannick Allenò.


Via G. Watt 37

20143 Milano


+39 0280888624