First of all, these dishes are beautiful. Then, they are accentuated by their perfume: the palate is just a confirmation.
When the dish is finished, it should always leave you with the desire to eat a little more.
I believe that only with yearning can there be real pleasure: there is always a small gap that cannot be filled, as in love.
Our menu always starts with raw or pickled vegetables.
Temperature, cooking techniques and textures change, marking the rhythm of the journey.
"I often love putting something in the menu that, at first glance, seems out of place, like a summer dish in the winter menu: for example, two tablespoons of cold beet soup, reminiscent of tomato water. I like invoking a memory in the guest, bringing him or her back to summers passed, and also creating a tension within, a desire for the next summer season."
Easier to say than do: if I sit with Antonio Zaccardi, my second in charge, in front of a blank piece of paper, we will certainly never get out of the rabbit hole.
Rather, an idea may spring, at any point in time, almost driven by a magnetic force, from another.
A dish can be simmering in the background of my mind for a whole year, or it could be created after a few hours of intense concentration.
Often, the first idea that occurs to me is not what the end result looks like. I can start with a savory dish and finish with a dessert, or vice versa. I could make a fruit pastry and discovering that it will go into a dish with deer.
Most often, the starting point is an ingredient. Sometimes, however, it may be an image.