Beyond Taste - Christmas (french and spanish part) by Philippe Germain

Christmas 2017 Part 2

Beyond Taste Phillipe Germain

Giovanni Panarotto

Alessandro Nicolis

Mauro Buffo

Claudio Mollo

Luca Carlo Benigni

Dimitri Ascutto

Bas Merverld

Roberto Savio

Alexandre Silva

Fhilippe Bossert

Fabian HafĂŤlli

MAST HEAD Publisher: Margaux Alexandria Cintrano Consultant: Philippe Germain Graphic Artist: Alba Digital â&#x20AC;&#x201C; Madrid, Spain ( alba@albadigital.com ) French Consultant: Philippe Germain English Consultant: Margaux Cintrano Italian Consultant: Photographer Claudio Mollo Spanish Consultant: Margaux Cintrano Xmas Photographers: Italy: Claudio Mollo France: Author & Photographer Philippe Germain of Visions Gourmandes Publishing Projects Photographer Roberto Savio: Photographs and Graphic Design for Chefs Alexandre Silva and Chef JosĂŠ Avillez

PUBLISHER PAGE I remember the precise moment when I fell in love with Italy. I was ten years old, and it was in the late 1960s .. I had travelled to Venice, with my Venetian Italian paternal Chef Grandmother and my parents.

From across the seven seas, we are honoured to present Veteran Chef Wuttisak Wuttiamporn at Restaurant Ethos in Phuket Island , The Australian The Dheeraj Team forgaging for Truffles, FlorenceÂ´s top notch Personal Shopper, bilingual Maria Berghesson and spectacular Photographer Marco Varoli in Milano amongst several others ..

In this edition, we are going to read all about one of VeronaÂ´s top notch Dessert Designers, Alessandro Nicolis and amazingly dazzling Culinary Artist Mauro Buffo, also in the province of Verona, which includes face to face Interviews by Verona native Photographer Giovanni Panarotti ..

Our French casting includes: Executive Chef Philippe Bossert at the Swiss Hotel Resort & Spa, Le Mirador .. and the Author, Founder & Photographer of Visions Gourmandes Publishing Projects, Philippe Germain ..

Additionally, we shall be presenting: Three Michelin Star Eexcutive Chef Alexandre Silva, our Cover Chef, photographed by Photographer Roberto Savio, Veteran Top Notch renowned, Bilingual Tuscan Eno Gastro Journalist & Photographer Claudio Mollo, Food Designer Consultant, Paolo Barichella from Milan, in Italian, Dutch Italian Food Engineer & Chef Dimitri Asciutto, Dutch Designer Bas Meerveld, The Founder of Prestigio Italia, Vincenzo Franco, with headquarters located in Napoli, Italian Argentinian Artist & renowned Painter, Pablo Solari, Author & Photographer Mr. Philippe Germain and our Italian Wine Correspondent Sommelier Elena Matei in Roma, who shall be providing us with latest update on the numerous wine regions of Italy and her recommendations for the Christmas holiday season ..

New to Beyond Taste, is our Spanish Section .. Have a healthy, wonderful Christmas Season and all our best wishes .. Publisher Margaux Cintrano.

CONTENTS Pg. Pg. Pg.

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Mast Head Publisher Page Contents

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Maurizio Pelli Mauro Buffo Alessandro Nicolis Loretta Fanella

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Giuliana Germiniasi Luca Benigni

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Paolo Barichella Giuseppe Giuliano Vicenzo di Grande

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Elena Matei Marco Varoli Pablo Solari Philippe Germain Philippe Bossert Fabian Hafeli

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Dimitri Asciutto Bas Meerveld Sommelier truffle team Wuttisak Wuttiamporn Maria personal shopper

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Alexandre Silva José Avilés

Premio #CocineroRevelación madridfusión 2018 Relación de candidatos

Madrid Fusión 2018 anuncia la selección de jóvenes profesionales que bajo el patrocinio de BALFEGÓ optarán al Premio Cocinero Revelación 2018, en la XVI edición de este premio, cuyo ganador se desvelará el próximo 24 de enero en el auditorio del Congreso. En conjunto, seis profesionales, nominados por la organización, cuyos méritos serán evaluados por un jurado de especialistas y críticos gastronómicos de toda España. El ganador, tras votación individual y secreta se sumará a la lista de los que ya ostentan este galardón entre los que figuran, Carmelo Bosque, David Yárnoz, Iñigo Lavado, Ricard Camarena, Vicente Patiño, David Muñoz, Rodrigo de la Calle, Jaime Tejedor, Óscar Calleja, Jesús Segura, Iago Castrillón, Daniel Ochoa y Luis Moreno, Diego Gallegos, Javier Estévez y Jesús Moral.

Asier Alcalde http://laiaerretegia.com/ Restaurante: Laia. Hondarribia. Guipúzcoa. Cuenta con 27 años y ya ha recorrido media Europa. Se trata de un joven talento de la cocina vasca que ha cocinado junto a Andoni Aduriz y Joan Roca. En 2008 fue Campeón de España de Escuelas de Cocina y Joven promesa de la cocina vasca. En el asador donde oficia alterna los asados tradicionales con platos creativos, limpios, elegantes, despojados de aderezos superfluos. Una cocina muy moderna, que entusiasma por su refinada sencillez y claridad de ideas.

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Leandro Gil @alma_Pamplona Restaurante: Alma. Pamplona Desde la llegada de Leandro Gil al restaurante Alma en el hotel Muga de Beloso, la oferta gastronómica de este establecimiento no ha parado de evolucionar al alza. A sus 31 años, en calidad de cocinero jefe, sus platos ponen en evidencia las mejores virtudes de su cocina: envergadura técnica, ligereza y sensibilidad estética a la hora de concebir las recetas. Platos contemporáneos con puntos de cocción medidos y una perfección que revela enormes facultades para el oficio. Carlos Maldonado @carlosmchef3 Restaurante: Raíces. Talavera de la Reina. Toledo Tras recorrer España con su Food Truck, Carlos Maldonado, ganador de la tercera edición de Master Chef (2015), inauguraba hace 4 meses su propio restaurante en su ciudad natal, Talavera de la Reina (Toledo). Un local singular en el que elabora una cocina fresca, arriesgada y diferente. Instinto y pasión por parte de un cocinero prometedor de 27 años, que se inspira en los sabores tradicionales y los fusiona con ingredientes lejanos para conseguir resultados que sorprenden. Victor Membibre @rstmembibre Restaurante: Membibre. Madrid Con 23 años se ha erigido en responsable de las cocinas de este primitivo bar de barrio, regentado durante medio siglo por su familia, que en estos momentos es un restaurante de pleno éxito. Hilario Arbelaitz, Jöel Robuchon y Pierre Gagnaire figuran entre sus maestros. Utiliza las mejores materias primas en las que pone a punto una cocina de sabores profundos, muy técnica, de fondo clásico y vocación moderna, que alcanza su mayor brillantez con las recetas de caza.

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Nanin Pérez @nanin_perez Restaurante: Murri. Alicante Estudió en el CDT de Alicante y en la escuela Hoffman antes de convertirse en discípulo de Ricard Camarena y Rodrigo de la Calle. Desde la inauguración de este cosmopolita restaurante, hace 14 meses, ejerce como jefe de cocina. A sus 27 años es responsable de unos menús de sabores sutiles, aunque refinadamente profundos, en los que creatividad y técnica basculan en torno a los mejores productos del entorno. Armonías elegantes que revelan sus enormes dotes para el oficio.

Jenisse Ferrari & Mario Rodríguez https://www.facebook.com/restaurantequeleche/ Restaurante: Qué Leche. Las Palmas de Gran Canaria Ambos estudiaron en el Basque Culinary Center, antes de inaugurar este pequeño restaurante a finales de 2014. Desde entonces la cocina de esta pareja de 35 años, de estilo joven, moderno y desenfadado, y basada en el producto isleño, entusiasma a sus adictos. Bordan los pescados del litoral y manejan con acierto puntos de cocción, logrando delicadas texturas. Cocina joven de sabores marcados que no deja de subir peldaños.

prensa@madridfusion.net

El Ayuntamiento de Madrid, a través de la empresa municipal Madrid Destino, patrocina madridfusión, por su apoyo a la difusión turística del destino Madrid y de la gastronomía madrileña.

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PHILIPPE GERMAIN Margaux Parlez-nous de l'histoire qui vous a conduit à écrire un livre sur le dressage d'assiettes Philippe Germain Effectivement, il y a 3 ans m’est venue l’idée du concept de Visions Gourmandes. A l’occasion de ma présence en tant que membre du jury d’un concours de Chef, j’ai réalisé que la part accordée à la présentation d’une assiette méritait d’être développée davantage. J’ai donc décidé de mettre en œuvre quelques moyens pour permettre à tout le monde d’accéder à quelques outils dans ce sens. Ça a commencé par la présence de Visions Gourmandes sur les réseaux sociaux. La seconde phase a concerné la mise au point d’un website dédié à cette discipline. Enfin, après quelques mois, le projet de Visions Gourmandes a abouti avec un livre sorti l'année dernière, qui rencontre depuis un énorme succès car il constitue le seul ouvrage de référence au monde sur ce sujet. Ce livre est tout autant apprécié des Chefs qui souhaitent parfaire leurs techniques, que par les particuliers qui souhaitent apprendre à faire des belles présentations.

Margaux Ce qui a motivé ou inspiré votre intérêt profond pour la photographie... Philippe Germain Jeune, je me suis souvent amusé à faire de la photo avec un appareil argentique… Par la suite, j’ai beaucoup travaillé dans les métiers de la communication (direction studio) où les arts graphiques et la photographie étaient très présents. Mais c’est quand je me suis mis à voyager que j’ai découvert le vrai plaisir de saisir des moments magiques, dans la rue, avec un appareil numérique. Avec le projet de Visions Gourmandes, j'ai abordé tous les aspects de la photographie culinaire pour exécuter les photos du livre. Margaux La plupart des chefs de la direction de travail, n'ont pas le temps d’habiller les assiettes, avez-vous des solutions pour leur montrer comment faire, ou pour leur enseigner (coaching eux) quelques techniques ? Philippe Germain Dans les très grands restaurants, une très grande attention est portée au dressage de l’assiette… Pour le reste, il s’agit quelquefois d’un manque de temps en cuisine, mais je crois que l’attention apportée au dressage des assiettes est avant tout un état d’esprit. Avec très peu de moyens et de temps, vous pouvez réaliser de belles assiettes. Il suffit de suivre quelques règles très simples.

Margaux Où est-ce que vous êtes installé ? Philippe Germain Je suis installé à Montpellier (dans le Sud de la France). C’est une ville très agréable, très lumineuse, proche de la mer et qui est très dynamique toute l’année. 110

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Le dernier point concerne la créativité et les sources d’inspirations… Et c’est là que Visions Gourmandes peut amener un outil complémentaire aux amateurs de belles présentations. En s’enrichissant au fil du temps, Le website apportera de plus en plus de moyens et d’outils d’aide à la réalisation de belles assiettes.

Margaux Les saisons, les produits, les arômes, l’ambiance, les couleurs, le restaurant, ce qui vous inspire ? Philippe Germain A vrai dire, ce qui m’inspire, c’est ce qu’inspire la vue de l’assiette. Bien sûr qu’il faut travailler avec ces éléments, mais ce qui m’intéresse avant tout est l’aspect final de l’assiette, quelques soient les produits, arômes, couleurs ou style de cuisine..

Margaux La plupart des chefs de la direction de travail, n'ont pas le temps d’habiller les assiettes, avez-vous des solutions pour leur montrer comment faire, ou pour leur enseigner (coaching eux) quelques techniques ? Philippe Germain Dans les très grands restaurants, une très grande attention est portée au dressage de l’assiette… Pour le reste, il s’agit quelquefois d’un manque de temps en cuisine, mais je crois que l’attention apportée au dressage des assiettes est avant tout un état d’esprit. Avec très peu de moyens et de temps, vous pouvez réaliser de belles assiettes. Il suffit de suivre quelques règles très simples.

Margaux Malheureusement, la plupart des photos qu'on voit affichées sur internet (sur Facebook par exemple) sont prises avec un téléphone portable et, comme vous le savez bien, la qualité des photos n'est pas la meilleure. Philippe Germain Bien sûr, il est dommage que la plupart des photos d’assiettes qu’on peut voir soient de piètre qualité. Mais tout le monde ne peut pas connaitre les bases de la photo. Heureusement, les téléphones portables sont de plus en plus sophistiqués et performants, et la qualité des prises de vue s’améliore de plus en plus. Un petit tuyau en passant : les 2 premiers points importants pour réussir une photo sont d’avoir l’assiette bien éclairée et ensuite de faire attention à ne pas bouger l’appareil en prenant la photo.

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Margaux Dites-moi, à propos de vos voyages les plus remarquables/mémorables... J'ai vu certaines de vos belles photos prises en Asie, par exemple. Avez-vous un voyage de rêve concernant l'art du dressage ? Philippe Germain Même si en France, pays de la gastronomie, on trouve la plupart des très grands Chefs qui font d’excellentes présentations, il y a aussi un pays qui est très présent dans le domaine artistique culinaire, c’est le Japon. Les asiatiques aiment regarder avant de manger et les japonais sont passé maîtres dans l’art de présenter de belles assiettes. J’aimerais vraiment y faire un tour ! ;). Vous m’invitez à y aller ? LOL

Margaux De mon point de vue ou l’opinion, vos photos montrent un grand talent artistique. Dites-nous, qu'est-ce que vous demandez lors de la préparation d'une assiette avant une prise de vue ? Y a-t’il une formule unique que vous suggérez… Que vous recommandez ? Philippe Germain Les seules règles qui s’appliquent à la photo sont celles qui rendent l’assiette belle et appétissante. Sans refaire un cours, je surveille surtout le respect de quelques règles essentielles de composition, d’options de mise en valeur (couleurs, textures, volumes…), et de réussite de la photo (éclairages, ombres, reliefs…) En matière de prise de vue de l’assiette, on est plus proche du stylisme culinaire (techniques de maquillage et de mise en valeur du plat pour prendre une photo) que du dressage réel en vue de servir l’assiette à un client. Pour autant, l’assiette photographiée doit être au plus près de ce que sera l’assiette présentée à un convive. Enfin, je reste vigilant sur ce qui fera une bonne photo, à savoir : une photo lisible, une photo qui « claque » (couleurs, lumières, contrastes…), une photo « gourmande » qu’on déguste d’abord avec les yeux.

Margaux Avez-vous un style de photos que vous préférez ? Philippe Germain Le domaine de la photo ou je me régale le plus, c’est la photo de rue. C’est dans la rue que je retrouve la plus grande richesse de situations et d’expressions à mettre sur la pellicule. Quand l’occasion se présentera, je vous ferai une exposition de photos sur le sujet. Dans la photo culinaire, j’aime travailler sans les frontières de l’assiette, sur fond noir avec le reflet que peut offrir un plateau de verre.

Margaux Que faites-vous pour changer de votre métier ? Du sport, marcher sur la plage, de la gym, yoga... ? Philippe Germain Ai-je oublié de dire que la photo est pour moi une passion ?... ;) Alors ce que je préfère faire pour de décontracter ou me changer, c’est faire de la photo… Mais dans la rue, en ville, là où il y a du monde, en me promenant, en regardant les gens, en surveillant les situations. A ce moment là, je transforme mon œil et je vois le monde différemment… Et je me régale !

Margaux Puisque vous avez créé le concept de Visions Gourmandes, pourquoi ne pas aider les amateurs de belles présentations par d’autres moyens ? Vous pourriez faire du coaching, ou mettre au point des outils d’aides à la réalisation de dressages professionnels ? Philippe Germain C’est une excellente question… J’y réfléchis depuis longtemps et je travaille actuellement sur un projet dans ce sens. Vous en aurez la surprise d’ici quelques temps. Mystère et patience !!! LOL 114

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Margaux Est-ce qu’il y a des choses que vous n’aimez pas faire en photo ? Philippe Germain Comme je l’ai déjà dit, j’adore la photo de rue car elle est naturelle, rapide, intuitive et le résultat est immédiat ! Ou la photo est bonne, ou elle n’est pas bonne. Par opposition, la photo de studio est compliquée, longue, fastidieuse. Elle nécessite du matériel sophistiqué, de longues heures de post-production, et des résultats qui sont avant tout techniques. Alors j’attends l’invention de l’appareil photo magique qui réussirait la photo du premier coup ! lol A l’inverse, réussir une photo culinaire nécessite énormément d’ingéniosité pour contourner tous les problèmes techniques qui se présentent, et c’est un défi permanent qui amène bien des satisfactions quand la solution est trouvée.

Margaux Avec quels Chefs aimeriez-vous travailler et pourquoi ? Philippe Germain Je suis très loin de connaitre l’ensemble de l’œuvre des Chefs qui existent de par le monde. Cependant, j’en découvre chaque jour davantage, et j’espère petit à petit avoir une vision plus objective des Chefs pour qui la créativité est importante. Beaucoup de styles et de personnalités différentes se retrouvent dans des réalisations que je peux voir. Je pourrais bien sûr citer quelques Chefs dont j’admire les réalisations, mais il y en a tellement… Margaux Quelles sont vos villes favorites Philippe Germain Paris, Bangkok… Parce que ce sont des villes riches culturellement et humainement, et où des surprises vous attendent à tous les coins de rue.

Margaux Comment pensez-vous que vous avez changé personnellement puisque vous êtes passé de votre carrière dans les médias et la publicité pour devenir l'œil du public un photographe et auteur ? Philippe Germain Je me demande si j’ai vraiment changé d’occupation professionnelle ! A vrai dire, je retrouve dans le projet de « Visions Gourmandes », toutes les compétences nécessaires aux métiers de la communication. Je n’ai donc pas l’impression d’un virage dans ma carrière, si ce n’est que le projet de Visions Gourmandes est personnel et sans enjeux stratégiques ou financiers.

Margaux Vous avez projeté la rédaction d'un nouveau livre en 2017 – 2018 ? Philippe Germain J'avais imaginé écrire des fascicules pour compléter le livre. Ces "opus" auraient pu être spécialisés, soit un fascicule par Chef, soit un fascicule par thème (un peu comme les rubriques sur le site de Visionsgourmandes.com). Mais cela représente un travail énorme et je réfléchis encore à une meilleure solution pour rendre cette idée plus pratique. Par contre, je propose de plus en plus de version traduites du livre pour permettre à tout le monde d'en profiter.

Margaux Quels photographes admirez-vous le plus et pourquoi? Philippe Germain Il n’y a pas de photographes que j’admire particulièrement. Je peux aimer tel ou tel photographe pour telle ou telle photo. Mais pas de mentor que je pourrais admirer. 116

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PHILLIPPE BOSSERT Philippe Bossert se passionne pour la cuisine grâce à son père fidèle à une cuisine enracinée, à de bons produits et surtout à l’authenticité du goût. Il commence alors à cuisiner à l’âge de 16 ans, il effectue un stage de trois semaines à l’Auberge de l’ill chez les Frères Haeberlin, magnifique institution gourmande alsaciennes avec 3 étoiles au guide Michelin.

Le Chef Bossert a eu également le privilège de cuisiner pour de grandes personnalités comme Boris Becker, le président Vladimir Poutine, Sirikit Kitiya : Reine consort de Thaïlande, le Prince Michael de Kent…. Sa principal ambition est de proposer une cuisine d’exception. « La cuisine ne s’apprend pas réellement, on la vit et il faut avoir une folle envie d’offrir. Être cuisinier est un acte d’amour et de partage. Entre la matière et les hommes qui cultivent élèvent ou pèchent. La nature regorge de saveurs angéliques. Il est important de comprendre que derrière chaque produit il y a un visage, une terre et le respect du labeur qui en découle. Alors notre seul travail est de donner le maximum puis d’essayer d’être à la hauteur de cette substance de ces hommes. »

C’est ici que la route vers l’excellence du Chef Bossert commence. Monsieur Paul Haeberlin le place chez un ancien élève à lui, Francois Kiener, Chef patron de l’Auberge du Schoenenbourg à Riquewhir. Philippe a fait ses classes et autres stages auprès de chefs prestigieux tels que le Spoon &Food, Alain Ducasse, Emile jung, Dominique Lestanc, Christian Willer, Jacques Chibois, Michel Trama, Christian Moret, Didier Oudil, Pierre Herme, Patrick Henriroux, Christian Morisset, Philippe Faure Brac, Yannick Alléno.

Dans cette optique, le chef Philippe Bossert propose une cuisine contemporaine alliant ses racines Alsaciennes aux saveurs et épices du pays dans lequel il réside en utilisant des produits locaux minutieusement sélectionnés qui combinent plaisir et équilibre visuel.

Dans son envie d’évolution et de découverte il part rejoindre la prestigieuse chaine d’hôtellerie de Luxe Kempinski en Russie à Saint Pétersbourg, Djibouti Afrique, l’Océan Indien Seychelles, Londres, Azerbaïdjan et le dernier Kinshasa Congo.

Actuellement, le Chef Philippe Bossert officie dans l’ Hotel Le Mirador Resort & Resort & SPA Leading Hotels of the World, Swiss hotel Deluxwe Hotels en Suisse en tant que Chef exécutif.

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Photograpy: Hotel Le Mirador Resort and Spa

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FABIAN HAFËLI Margaux: Let us begin with, where were you born and raised ?

Fabian: There are many places on this world to explore. At this moment, every one is going to Japan. Its defently a fascinating place for Food and Photography. Also the Middle East has quite an extensive gastronomic culture.

Fabian: I born in Zürich Switzerland and raised in a small village named Esslingen. Here is a Humorous fact – The name of the village includes the German word for eating and the hill close to where I grew up, is called Pfannestiel which in English signifies panhandle.

Margaux: Tell us about Design art cuisine. Fabian: Design food art has always been a way to looking at something. A region, an issue, etc. and the how to´s of interpreting this on a plate. Its kind of an art for your soul, vision, taste and brain.

Margaux: Tell us about, what or who were the catalysts that activated and inspired your profound interest in photography ?

Margaux: Do you photograph other subjects besides food and art of plating presentations.

Fabian: My Grandfather. He gave me a camera with some Ninja Turtles for my birthday. He was fascinated by Photography.

In my Work, I mostly take photographs of food. I take pictures of Chef Portraits, go to Hotels and take pictures of their interiors and write editorials on the history of restaurants predominately.

Margaux: Could you provide our readership with a few pointers on how to take a good photo of a plate presentation ? Fabian: There are no rules really, just let the plates speak. For me the most important thing is the light or illumination.

Margaux: Tell us, since you are most known for photographing Michelin designed plate presentations, to what degree of importance do you bring to food styling and dressage of a presentation aesthetically ? Fabian: By sight, the light and the angels ! Firstly, the styling of food is the key of my work .. If the food does not look appetising, I do not want to take a picture of. It will not be a good photograph.

Margaux: Where would you like to travel to, as a photographic dream trip and why ?

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Margaux: At the moment. What do you deem as the best cameras on the market for food and art of plating presentations ? Fabian: There is no special Camera for Food or any other type of pictures. Its always up to the photographer. However, it one should be able to manage the camera manuel. So no mobile devices or stuff like this. And I normaly work with a Nikon D800E and a Phase One XF with a IQ50 Back. Margaux: What inspires you in reference to a subject you are taking photos of ? Fabian: Mostly the World around me. During journeys to see a client, on holidays. Simply, anything in nature, art or the urban environment can inspire a photographer. Margaux: Who do you consider the most talented photographers amongst the food stylists in the realm of the final dressage of a plate ? Fabian:

ME! (Laughing)

Thank you very much.

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Chef: Heiko Nieder The Dolder Grand Hotel Zurich

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DIMITRI ASCIUTTO MARGAUX: Where were you born and raised ?

MARGAUX: What are you favourite dishes to prepare?

Dimitri: In Amsterdam, The Netherlands My father is Italian and my mother Dutch

Dimitri: I love making different fresh pasta types, and Japanese cuisine. In the late 1980's, I first came into contact with Japanese cuisine. I was immediately addicted to the good food and the beauty of this kitchen. In the early nineties I started making my own sushi. Now, looking back, these sushi was very bad, because we could hardly get the right ingredients here in the Netherlands. Only soon later in the nineties these ingredients became easier to find. I love making different fresh pasta types, and Japanese cuisine. In the late 1980's, I first came into contact with Japanese cuisine. I was immediately addicted to the good food and the beauty of this kitchen. In the early nineties I started making my own sushi. Now, looking back, these sushi was very bad, because we could hardly get the right ingredients here in the Netherlands. Only soon later in the nineties these ingredients became easier to find. And so I could further prefect myself with making sushi.

MARGAUX: What and / or who were the catalysts that stimulated your interest in becoming a Chef ? Dimitri: My father. In the early eighties my father worked as chef at restaurant Mario in Neck near Purmerend. This restaurant had 1 Michelin star. I was in those days about 18 years old. My father asked me if I wanted to work there to learn the Italian kitchen. I learned to make fresh pasta. Actually all pasta types and dough types. Furthermore, making pizzas. Later Mario's brother Lorenzo Uva also started a restaurant in Amsterdam. My dad and I went to Amsterdam to start the restaurant from the outset. From the parents of Mario I got lessons. I really learned to cook. From appetizer, main courses and desserts.

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MARGAUX: Where do you get your inspiration?

MARGAUX: Have you authored any books, seminars, courses, blogs, newsletters or a website ?

Dimitri: Via the Internet. I'm so happy that we have internet now. I can now quickly get to know a lot of dishes. Because of the online videos, I often get ideas for making existing dishes that I've been making for years now in another way. Through the internet, you will be creative to try out new things.

Dimitri: Yes I have helped on a book “end of privacy” from author Adjiedj Bakas, he is a trend watcher. And I write recipes for the Dutch and Belgian De’Longhi, Braun and Kenwoodclub sites. MARGAUX: If you could take one month to travel to any gastronomic dream destination, where would you travel to and why ?

MARGAUX: What new things are you trying out now?

Dimitri: Oh, it’s not a dream. Next year I am going to Japan. I want to learn and understand if my sushi skills are the same as the real masters in Japan. I think if you want to grow in your skills then you must understand the background of the culture. Only then you can grow.

Dimitri: I am now writing recipes for several De’Longhi, Braun and Kenwood kitchen machines. These machines will force you to put existing recipes in a new jacket. I describe recipes that everybody who uses a Kenwood machine is able to make. It's very nice to do. With the latest machines, the Cooking Chef gourmet can even cook sous-vide. This again opened many new possibilities for this kitchen machine.

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MARGAUX: What further plans do you have in the future? Dimitri: To write more recipes and try out new combinations. At this moment, I'm experimenting with molecular cooking, to employ Italian flavors in caviar and to process it again with a sous vide dish. I also like to combine old craft with the latest technologies, such as fresh pasta from Kenwood machines, using old wooden Corzetti pasta stamps. And besides, I read a lot of cookbooks about different cuisines from all over the world. So for the time being, I still have a lot to learn and write new recipes. But the most important thing is that people enjoy what I make.

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BAS MEERVELD Written By: Journalist & Publisher Margaux Cintrano

Journalist Margaux Cintrano: Could you tell us about your culinary art institute studies and mentors ? Chef Meerveld : Hans den Engelsen, Michelin chef, taught me that by commitment, strength and knowledge, that I could achieve something amazing.

Pastry Chef Bas Meerveld was born in a quintessential small border town called Oudewater, translating to Old Water, close to Utrecht in The Netherlands, where he still resides. It is located in the southwest province of Utrecht in the center of The Netherlands, near the Linschoten River. Chef MeerveldÂ´s relatives owned and operated a large hospitality service company and this was a huge catalyst for inspiring him to study the culinary arts.

Journalist Margaux: Tell us about your food styling and and tools .. Chef Meerveld: I find it fascinating to be able to handle multiple technologies, flavors, textures, and temperatures in one dish, and visually I always try to give guests a wow effect.

INTERVIEW WITH JOURNALIST MARGAUX CINTRANO & PASTRY CHEF & AUTHOR BAS MEERVELD

Journalist Margaux: Could you tell our readership about an event that you have attended that you would highly recommend .. Chef Meerveld: Last year in 2015, at restaurant Lindenhof, in Giethoorn, The Netherlands (2 Michelin stars), I was a guest at am amazing dinner of 12 courses, handled with great professionalism care. Later that evening, the Chef and I drank a glass of wine together and talked shop. We were allowed to stay in their suite and the next morning there was a 10-course breakfast ready, as well as dinner, and this is absolutely a great adventure and I recommend it for culinary connoisseurs.

Journalist Margaux: What is your culinary philosophy ? Chef Meerveld: It is important that all the flavors come into their own. Furthermore, enjoy the combining of indigenious or traditionally classic ingredients with the blending of new products. This is one of my greatest passions.

Journalist Margaux: Plans for the Christmas Holidays ? Chef Meerveld: The element of surprise and the unexpected .. 156

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SOMMELIER TRUFFLE TEAM Mushrooms of the elite As once mentioned by Jean Anthelme Brillat-Savarin “In fine, the truffle is the very diamond of gastronomy.” -With 31 Kcal are provided by 100 grams of truffles, so they are recommended for those on a diet 10 million tons of mushrooms and truffles are consumed yearly throughout the world. China is the number one consumer with 7 million tons, followed at a great distance by Italy and then ther United States 20,000 USD were spent by singer Jay-Z in 2012, when he decided to stock up on Alba truffles but two years earlier, Stanley Ho, owner of the Macau casino, spent as much as 330,000 dollars for two truffles weighing 1.3 kilos and I can vouch for this I had the privilege to work at the Grand Lisboa Casino’s Robouchon au dome three Michelin starred restaurant and I enjoyed every Truffles season then. Based on my research, Facts and figures apart today I would like to put some light on Truffles of OZ land. The 2017 Australian winter black truffle season caused delicious delight across the globe. It’s now common to see Australian black truffles (tuber melanosporum) on dining tables in Paris, Tokyo, Hong Kong and New York. Black truffle lovers were impatient for the 2017 season to start and reluctant to see it end! While the calendar regards the Australian winter as starting on 1 June, black truffle season really doesn't commence until later. Australia enjoyed a mild June in 2017, more like autumn (great for other funghi). Cold weather and frosts are essential for truffles to develop and mature. Friend & Burrell ( http://friendandburrell.com.au ), fine ingredient distributors based in Melbourne, Australia, involved in the industry since the early harvests over a decade ago, say that Australia’s 2017 black truffle season has given even greater assurance that the future of the Australian industry is interesting, prosperous and abundant in high quality tuber melanosporum.

The concept of terroir is becoming more interesting with the emergence of small, independent farmers across the nation delivering their first harvest of black truffles. All tuber melanosporum share the same genetic characteristics of their species, however, to an experienced eye and nose, there can be an appreciable difference in appearance, aroma and flavour of truffles grown in New South Wales to those in Manjimup, Western Australia or Western Tiers, Tasmania or in Gordon, Baw Baw or Hepburn in Victoria. Local fresh truffles are springing up in many cold-climate regions in Australia - it's exciting to see local eateries using truffles produced locally. This year, Brae Restaurant in Birregurra, Victoria (ranked 44 in the world), served black truffles harvested 30 kilometres away by Corunnaire Produce in Corunnun. Hundreds of kilograms of high quality, fresh black truffles are celebrated in restaurants, cafes and bars, and in home kitchens across Australia. They’re also exported to the world's best chefs in the UK, USA, Japan, Thailand, Hong Kong, Singapore, Phillipines, France, Italy, Germany and Denmark, amongst others. Chefs in Australia are becoming more adventurous and confident in cooking with black truffles. A hospitality group from Melbourne, Australia is so dedicated to black truffles they’ve opened OUT restaurant in Tokyo ( http://www.out.restaurant. ), serving excellent black truffle pasta, Nebbiolo and a Led Zeppelin soundtrack. Australia has long being planting and experimenting native Italian grape varietals and definitely the current truffle scene and wine is a must try.

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WUTTISAK WUTTIAMPORN Chef Wuttisak Wuttiamporn was born and raised in the Tak Province in north western Thailand, bordering the frontier of Myanmar (Burma), 426 kilometres north of Bangkok.

At this time, Thailand is the 2nd largest exporter of orchids. Furthermore, both Phuket Island and Thailand´s mainland have diverse geographical features, from the highlands in the north and the river delta tropical lands in the south.

Tak, a province steeped in ancient history, was built over 2,000 years ago and reached its peak at the beginning of the 1st century.

MARGAUX: If money were no problem, and you could travel to the land of your dreams for gastronomic research, and staging, where would you like to travel to and why ? WUTTI: Money is not problem, however, my work keeps me up to my ears in “busy” . My dream or passion is going to all the local areas of Thailand, to learn more about the indigeniosu ingredieants and how to deverlop and incorporate them into my menus.

Thai Food Designer, Wuttisak Wuttiamporn´s culinary philosophy, is all about, the balancing of beautiful natural, fresh ingredients in which he creates an enjoyable and unsurpassed dining experience on the island of Phuket. MARGAUX: Tell us about who or what inspired you to study the culinary arts ? WUTTI: What has inspired me most, was a Magazine interview, on Chef Rene Redzepi and an interview on Chef Grant Achatz.

MARGAUX: What is your culinary philosophy ? WUTTI: My culinary philosophy is all about the balancing of beautiful, natural ingredients and creating an enjoyable, unforgettable and unsurpassed dining experience.

MARGAUX: At the moment, what do you deem as the most important creative forms of food design .. WUTTI: Shapes and Colours.

MARGAUX: What qualities are necessary to be successful in the restaurant business and what do you find most challenging ? Most rewarding ? WUTTI: Keeping and obtaining the quality standards with providing Value for Money.

MARGAUX: Crhistmas is a very special time of year. Tell us about what products, do you have ready available that you implement into your dishes .. WUTTI: Fresh ingredients from the land and the sea and the employing of wild local flower varieties. With a tropical climate, fertile soil, and plentiful water, Phuket Island can grow uncountable floral varieties.

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MARIA PERSONAL SHOPPER PERSONALISED SHOPPING EXPERIENCE IN FLORENCE, ITALY WITH MULTI LINGUAL MARIA BENGTSSON Boutiques, Artisan Workshops Food & Wines Maria Bengtsson offers an exclusive and uniquely personalised shopping experience in English and Italian .. One shall see Florence, walking amongst the Florentine artisan workshops, of leather and crafts, the top fashion designer boutiques and the most dynamic and extraordinary gourmet and wine cellars .. A different and fascinating shopping experience with alternatives of authentic products of beauty and gourmand tastes .. Watching craftsmen and craftswomen, creating the amazing of hand made Florentine mosiacs, leather goods, shoes, book binding and vintage or top designer brands. This is a highly personalised service a totally dynamic and unique experience in the world of shopping. TO CONTACT MARIA: FLORENCE EXPERIENCE SHOPPING MOBILE: 39 349 555 66 09 TELEPHONE: 39 O55 649 94 27 EMAIL: M.Bengtsson@virgilio.it

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Chef José Avillez restaurants Belcanto, Beco, Bairro do Avillez, Mini Bar, Cantinho do Avillez, Café Lisboa, and Pizzaria in Lisboa, Cantinho do Avillez in Oporto

My goal is to offer people a pleasurable experience interview and photos Roberto Savio

Where were you born and raised? I was born and raised in Cascais. Cascais is 30 km west of Lisbon and it’s a really beautiful place. It still evokes its past as a fishing village, but it is now a modern town and a stylish summer resort. What and who were the catalysts that stimulated your interest in becoming a Chef? As I look back, I see I’ve had a passion for food ever since I was a child. In fact, it was actually a passion for eating. I started cooking at home when I was 7. I used to bake with my sister and we sold our cakes to family, friends and neighbours.

I had two amazing mentors that truly inspired me (and continue to do so today): Maria de Lourdes Modesto, the most important Portuguese author on traditional Portuguese cuisine, and José Bento dos Santos, the most important Portuguese gastronome. They were very generous in the way they shared their knowledge with me and were always very supportive. I’m very grateful to both of them.

LT (low temperature) yolk with sunroot purée, “farinheira” of roe, eel and “cabidela” sauce (2017)

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Let´s take a walk down memory lane. Please tell us, where did you study and what were your internships like, by that time? I went to college to study Business Communication. When I signed up for it I wasn’t aware that my future would involve working in a kitchen, but, at the end of my studies, my interest for cuisine started to grow and I had the opportunity to visit a professional kitchen. My heart began to race and I felt a whirlwind of emotions. At that moment, I realized I had found my way. After that, I went on several trips, did training courses and internships as a chef. I learned at the hand of Antoine Westermann at Fortaleza do Guincho, at Alain Ducasse’s school, in Éric Fréchon’s kitchen at the Bristol Hotel, and at the renowned El Bulli, a step that truly changed my career. It changed my life.

Coal roasted cozido (Portuguese pot-au-feu) cabbage with jowl (2017)

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“Linguiça” sausage bread purée with asparagus, tomato and green apple salad

What is your culinary philosophy? My culinary philosophy is: flavour comes first, technique serves the product, the ingredients have to be meticulously chosen. I have got several restaurants with different gastronomic concepts, but the same culinary philosophy: we rely on quality and our goal is to offer a truly pleasurable experience. What are your gastronomic aspirations for Winter-Xmas time 2017? To revisit the Season’s traditional products and dishes. I come from a family of hunters so I’m also thinking about game like pheasant. It’s also likely I will be revisiting codfish and stuffed turkey dishes.

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Cod with cornbread and chorizo crumbs served with onion purĂŠe Octopus with garlic, kimchi sauce and sweet potato

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We always think winter has nothing to offer in terms of raw materials and fresh products. How do you experiment for your creations, at Belcanto, during the cold season? The season’s products I will most likely use will be cabbage, chestnuts, game, migas (a bread, cabbage and chorizo dish) ⎯cooked in different ways, like stewed, roasted or ragouted. You created and actually lead several places in Lisbon and Porto, from a two starred restaurant like Belcanto to a gourmet pizzeria like Pizzaria Lisboa. What’s your commitment to the food offer for each of them? Regardless of the cooking style, I always go for quality, and my goal is to generate a delightful experience.

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Right now, I have several restaurants in Lisbon (Belcanto, Beco, Bairro do Avillez, Mini Bar, Cantinho do Avillez, Café Lisboa, and Pizzaria Lisboa, all in Chiado), and one in Oporto (Cantinho do Avillez). Each shows a side of my personality, though Belcanto is the mirror of my creative evolution. Are you planning new openings in the future? I’m always thinking about new projects. For me, new ideas generate energy and drive me to go beyond the normal boundaries of possibility. As to other projects, we’ll see what the future holds. Stay tuned.

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Grilled squid with black rice with chorizo and a garlic and kimchi mayonnaise

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Giant tiger prawn on coals with bairroâ&#x20AC;&#x2122;s special sauce

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Have you authored any books, seminars, courses or blogs? I love to communicate with an audience. For me, it’s a pleasure, it’s my passion. In fact, when I first started, I taught cooking workshops. I also did a radio show, TV shows, and I’ve published several books. It gives me immense pleasure to share what I know, and to get a positive feedback from my audience. If you could take one month off to travel to any of your gastronomic dream destinations, where would you go and why? I have been travelling a lot: Europe, Asia, South and North America… In the future, I would like to explore Asia more, in particular Japan.

Bairro’s pavlova crispy merengue with strawberry cream, red berries jam and cream cheese foam

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Belcanto

Bairro do Avillez

+ 351 21 342 06 07

+ 351 21 583 02 90

Largo de SĂŁo Carlos, 10 1200-410 Lisboa

Rua Nova da Trindade, 18 1200-303 Lisboa

www.belcanto.pt

www.bairrodoavillez.pt

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Chef Alexandre Silva Loco Restaurante, Lisbon

I believe in Portoguese cuisine interview and photos Roberto Savio

Where were you born and raised? I was born and raised in Abrigada, a small village with vineyards, 60km from Lisbon. What and who were the catalysts that stimulated your interest in becoming a Chef? I think my Grand Father, a man from the fields, passed down to me the passion for genuine products and the constant search for the best produce, the best animals, the best fruits and vegetables.

What is your culinary philosophy?

LetÂ´s take a walk down memory lane. Where did you study and what were your internships like, by that time?

What about your gastronomic aspirations for Winter - Xmas time 2017?

I studied in the Escola de Hotelaria e Turismo de Lisboa and my first internships were at the Hotel Lisboa Plaza and at the Restaurante Bica do Sapato.

Respect for raw materials, 0% waist, and work only with Portuguese products. I believe that doing Portuguese cuisine means cooking with Portuguese products.

My idea is to work around the citrus world: most people associate it with summertime, but itâ&#x20AC;&#x2122;s a winter product in Portugal so I will try to do a fresh cuisine that can suit winter.

Rabbit liver and potato Skin

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We always think winter has nothing to offer in terms of raw materials and fresh products. How do you experiment for your creations, at Loco, during the cold season? I think winter is very generous by providing us with citrus, mushrooms, fish and sea food. You only have to think about it and be open. You need to broaden your view: the season isn’t just rain and cold, it’s more than that. It’s the best cabbages, the best hams, the most perfumed wines, the best seafood.

False “Scallop and Caviar”

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At Loco you have a typical, very special way to compose your dishes. Where does it come from? From everywhere, I love art, itâ&#x20AC;&#x2122;s a part of my life. You have to see out of the box, and believe that what you do is beautiful.

FIsh of the day with smoked broth

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Roasted lamb with smoked duck fat

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Have you authored any books, seminars, courses, blogs or newsletters? Not so far, I have my restaurants, and I need to be focused on that. What’s your commitment with Loco’s website? 100%. It’s the way I want people to see Loco. If you could take one month off to travel to any of your gastronomic dream destinations, where would you go and why?

Petits fours

Latin America, for everything!

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Seaweed, miso and lemon

Bacon and spices

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Loco Restaurante Rua dos Navegantes, nยบ53-B, 1200-731 Lisboa + 351 213 951 861 www.loco.pt cozinha@loco.pt

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