Chef Massimo Bottura, of the exceptional Osteria Francescana in Modena, was in town for a couple of days earlier this week.
He was brought over as part of the remarkable and groundbreaking series of events, called "In Cibo Veritas", organised by Bulgari Il Ristorante in Ginza, featuring some of Italy's finest contemporary chefs.
As in the previous dinners (this was the 3rd of the 7-part series), it was a collaboration with Bulgari's own in-house chef supreme, Luca Fantin. It was (needless to say) memorable!
I'll put some longer descriptions up later. For now I'm going to let the images speak for themselves. Starting with these appetizers…
• Gambero e carcciofi // Shrimp and artichokes (from Luca Fantin):
• Triglia all livornese // Mullet livornese style (Massimo Bottura)
• Un capitone risale il fiume Po // An eel swimming up the Po river (Massimo Bottura)
• Carpaccio di verdure // Vegetable carpaccio (Luca Fantin)
• Riso cacio e pepe // Cheese and pepper risotto (Massimo Bottura)
• La parte croccante di una lasagna // The crunchy part of a lasagna (Massimo Bottura)
• Agnello paglia e fieno // Lamb straw and hay (Luca Fantin)…
(the rich lamb broth)
• surprise (Massimo Bottura): "the first ever salad served as a pre-dessert"
• Fragola // Strawberry (Luca Fantin)
• Ooops! mi è scivolata la crostatatina! // Ooops! I dropped the lemon tart!
• special balsamico di Modena
It was a more than just a superb banquet. It was a work of art and love!
Thank you Massimo. Thank you Luca. Thank you Bulgari!