Celebrity Life

Enzo Ferrari’s favorite trattoria is reopening after two years with a new chef and designer at the helm.

The post Ferrari collaborates with Massimo Bottura to reopen Ristorante Cavallino appeared first on The Peak Magazine.

Enzo Ferrari’s favorite trattoria is reopening after two years with a new chef and designer at the helm.

For more stories like this, visit www.thepeakmagazine.com.sg.

2020 may not have served us the finest days of our lives, but let’s admit it, food helped us find happiness in this pandemic-struck year. And now that we have officially said goodbye to it, we suggest you celebrate it with a grand feast cooked by some of the world's most famous chefs.

From Japan to India and Italy to America, it’s the love for distinct flavours that keeps us akin. But the art of cooking is intricate – it’s all about coming up with something that soothes the taste buds and soul alike – something a few chefs around the world have nailed.

To feed the unique and endless appetite of foodies, we have rounded up 10 of the world’s most famous chefs and their lip-smacking signature dishes that are worth a shot in 2021.

Masaharu Morimoto

Mastering a cuisine is an ambitious task, but when you dare to combine it with another form, it takes more than just skill to be a winner. Masaharu Morimoto – also known as the Iron Chef - wins with the flavours and presentation of his Japanese fusion food.

Morimoto, who earned a Michelin star in 2008, bridged the gap between America and native Japan with his creations that combine two palates to in an impressively balanced form. While the 65-year-old’s résumé has big portions of baseball, sushi, ramen and wasabi on it, the signature dish spot is reserved for Buri Bop.

Inspired by a traditional Korean dish – Bibimbop – Buri Bop gets the sushi chef’s raw fish spin with yellowtail. This Japanese kick is supported by an egg yolk, rice, marinated spinach and fennel head ferns, some pickled daikon and carrots, yuzu pepper, garlic-soy jus and shredded nori. In a steaming hot pot, Morimoto puts them all together to create the Asian delight, which is considered his finest creation so far.

Sabrina Ghayour

A household name in the Middle East, Sabrina Ghayour is a British-Iranian chef and author who penned an array of food books, the most popular one being Persiana. The self-taught culinary artist has created recipes inspired by the Middle Eastern flavours and used their distinct ingredients to create something authentic.

One of Ghayour’s most impressive dishes so far is Lamb and sour cherry meatballs. In this Iranian wonder, sweetened sour cherries meet a dense tomato sauce and act as a base for smooth lamb meatballs.

Massimo Bottura

Pizza, pasta, lasagne and a delicate dance of herbs on a platter – that’s Italian food for the world. However, when Massimo Bottura – one of the most celebrated culinary personalities of the world – donned his chef’s white, he created something intricate for the taste buds.

A patron of three-Michelin-star establishment Osteria Francescana, Bottura’s love for cooking developed when he watched his mother and grandmother in the kitchen. Starting from there to listing his eatery among The World's 50 Best Restaurants, the 58-year-old has come a long way.
Bottura’s creations are a combination of both vision and creativity, and his signature dish has it in abundance. The Crunchy Part of the Lasagna and Mediterranean Sole – although two different items – come together as one at Fancescana.

This ensemble includes the traditional lasagna in a smoked and slightly burnt form, topped with Bolognese sauce, a touch of Bechamel and some nutmeg powder. It’s nothing short of a tsunami of flavours for anyone who tries it.

Gaggan Anand

Kolkata bred yet Punjabi by nature, Gaggan Anand is a progressive Indian cuisine expert who has been ruling the restaurant charts in Bangkok for a decade now. While a fallout with his partners forced him to walk away from his Michelin starred establishment Gaggan earlier this year, he soon bounced back with another diner named Gaggan Anand.

Anand’s emblematic preparation, Lick It Up, allows guests to feel the food by licking up the plate, quite literally. This one is a platter of chutneys, purees and jams including a mango yuzu gel, green pea puree, onion jam and chilli chutney. Designed to be enjoyed without cutlery, Lick It Up brings sweet, sour and spicy flavours together.

Anand was also profiled on Netflix’s Chef’s Table in 2019.

Ken Hom

Chinese-American chef Ken Hom, also known as the master of Asian cuisine, made his mark in the culinary world with his ‘wok’. Specialising in Chinese cuisine, Ken was appointed the honorary Officer of the Order of the British Empire (OBE) for his services to the culinary arts in 2009. Six years later, his restaurant MEE earned a Michelin star a little over one year after its inauguration.

While most famous chefs across the globe have one signature dish, Ken has scores to boast, thanks to the freshness and simplicity of Chinese food that he continued to swear by for years.

Of his countless signature recipes, we list the Beijing (Peking) Braised Lamb as the most distinct ensemble. This Chinese indulgence includes lamb cooked in dry and wet heat which is served with sticky rice and vegetables.

Anne-Sophie Pic

Famed for her French food, Anne-Sophie Pic has a long series of accolades in her name. From regaining three Michelin stars for her family restaurant Maison Pic to earning the Best Female Chef award by The World’s 50 Best Restaurants in 2011, she has established herself as the queen of French cuisine and one of the most famous chefs anywhere in the world.

Pic took inspiration from her father and grandfather to join the culinary arts. With no formal training in the field, she took over Maison Pic after her father’s passing and brought back its three lost Michelin stars in 2007.

The 51-year-old has a legacy of winning over guests with her creations, however, her Berlingots continue to be on the signature spot till date. The delectable pasta parcels are loaded with wild garlic, seasonal wild mushrooms, a hint of Voatsiperifery pepper and lightly-smoked Brillat Savarin cheese.

Virgilio Martínez

Chef Virgilio Martínez added the wow factor to traditional Peruvian food by reinventing it with modern cooking techniques and using contemporary ingredients. Collectively, his offbeat approach to gastronomy contributed to the current stature. His modern Peruvian-style restaurant Lima in London won a Michelin star in 2014.

While Martínez has not listed a particular dish as his signature item, his Waters of Nanay is one of the most popular creations till date. The platter of this delicacy includes a piranha fish served inside piranha heads with its sharp teeth placed on top. The crispy fish skin delicacy is supported by cocona and achiote flavours.

Martínez was profiled on the Netflix series Chef’s Table.

Gordon Ramsay

Hell’s Kitchen, Hotel Hell, Masterchef and Kitchen Nightmares introduced us to an outspoken, strict, and short-tempered Gordon Ramsay who settles for nothing less than excellence on a platter. However, Ramsey did not become one of the most famous chefs on the planet for his charisma alone, he also is a multi-Michelin starred chef who owns thirty-five restaurants across the globe – the most celebrated one being Restaurant Gordon Ramsay in Chelsea, London.

The dish that Ramsay is highly famed for is Beef Wellington. This one is a package of filet mignon covered in whole-grain mustard and layers of prosciutto, pulverized mushrooms, an herbed crepe, and puff pastry. This calzone of flavours is then baked until meat reaches perfection.

Forbes quoted Ramsay’s 2020 earnings at $70 million and named him the 19th high-earning celebrity in the world.

Alain Ducasse

French born Alain Ducasse is a Monégasque chef who holds the highest number of Michelin stars in the world. Of the 20 stars he holds, three belong to Alain Ducasse at The Dorchester – the highest ranking on the prestigious guide.

Over a three-decade period, Ducasse rose from chef to head chef and, at present, owns about 30 restaurants around the world and his considered one of the most famous chefs who modernised and elevated French cuisine. In 2013, he received a Lifetime Achievement Award on the World’s 50 Best Restaurants list.

While Ducasse’s culinary expertise has won him a fortune of awards throughout his career, the Cookpot continues to be his signature delicacy. The ‘glocal’ trend as he calls it, is like an ode from the 64-year-old to the various cultures of the world. In a slow cooker designed by Ducasse himself, he stews seven seasonal vegetables until they release every inborn flavour.

The famous ‘Cookpot’ is now an essential tool found in most kitchens across the world.

Clare Smyth

A former Chef Patron at Gordon Ramsay Restaurant, Northern Irish chef Clare Smyth’s is famed for her sophisticated cooking techniques with British ingredients. With several accolades in her name – first female chef to hold three Michelin stars, Chef of The Year in 2013, World’s Best Chef and so on – Smyth established herself as a winner in the otherwise male-dominated industry.

Core, Smyth’s restaurant in London, earned two Michelin stars within just two years of its induction. She also turned caterer at former Duke and Duchess of Sussex – Harry and Meghan Markle’s wedding ‘after-party’.
The 42-year-old is known for creating incredible delicacies with simple ingredients and her signature dish Potato and Roe is an example. It is a tribute to the chef’s homeland.

On a platter, freshly cooked potatoes are accompanied by potato crisps on top with a touch of dulse beurre blanc sauce, herring, herbs, and trout roe.

The post 10 of the World’s Most Famous Chefs and Their Signature Dishes to Try in 2021 appeared first on Prestige Online - Hong Kong.

Food and fashion haven't always been the best of friends. Unless of course you are indeed Lady Gaga in 2010 and meat dresses are your thing. But those days are long gone, as this star-crossed partnership has blossomed into one that delivers some of the most incredible collaborations to date. Case in point: Gucci Osteria da Massimo Bottura.

[caption id="attachment_206482" align="alignnone" width="1024"] Chef Massimo Bottura (left) and Karime López (right) of Gucci Osteria[/caption]

This Michelin-starred restaurant was created by Gucci in 2018 with celebrated chef, restauranteur and innovator Massimo Bottura. It is located within the historic Palazzo della Mercanzia in Florence and lead by Mexican Head Chef Karime López, who cut her teeth at prestigious restaurants such as Chef Virgilio Martinez's Central Restaurante in Peru and René Redzepi’s Noma in Copenhagen, to name a few.

Due to the pandemic, the restaurant has had to temporarily close its doors but that doesn't mean you can't get a high fashion dose of fine dining at home. Ahead, Gucci and Chef Lopez has revealed two recipes from the menu for patrons to recreate -- as if it came straight out of the Gucci Osteria kitchen.

First Recipe: Lucky Fennel (Serves Two)

[caption id="attachment_206483" align="alignnone" width="1000"] “I thought of this recipe that uses fennel as a basic ingredient because it is a seasonal vegetable and because of all the stories and curiosities surrounding this vegetable. In Greek and Roman history, in fact, fennel was considered symbol of strength and vigour and they believe it brought luck. Some treatises on Ancient Rome reported how Roman gladiators added fennel to their dishes to be successful in the arena and, when they won the fights, they were crowned with a garland of fennel. This is also the reason why — for the Gucci Osteria menu — we called this dish Lucky Fennel.” — Chef Karime López[/caption]

Preparation

Fennel Cream

1. Fennel bulbs for the cream x 4
2. Extra virgin olive oil
3. Salt

Wash and cut the fennel coarsely, steam them at 90ºC for 2 hours. Drain the fennel once cooked and whisk them with extra virgin olive oil and salt until creamy. Pass the cream in the chinois strainer with fine mesh.

Wild Fennel Oil

1. Seed oil x 400g
2. Wild Fennel x 200g

Whisk 400g of seed oil with 200g of wild fennel. Then heat the oil in a saucepan and bring it to a temperature of 80ºC. Filter the oil in a sac à poche and then filter it with the chinois strainer with fine mesh.

Pistachios

1. Pistachios x 20

Toast the pistachios in the oven at 190ºC for 4 minutes. Grate them with a microplane.

Main Dish

1. Sliced fennel bulbs x 2
2. Red prawns x 2
3. Lemon x 1
4. Lemon Oil
5. Linguine Pasta x 100g

Cook the linguine pasta in well salted water for about 5 minutes. Drain the linguine and finish cooking in the pan for 3 minutes, adding the fennel cream and the lemon oil to make them creamy. Season the raw and finely sliced ​​fennel with the wild fennel oil. Season the prawns with extra virgin olive oil and the lemon peel and cut them into 6 pieces each.

Plating

Spread the grated pistachios on the base of the plate, and lay a nest of linguine on top, developing it in height. Add 6 pieces of prawn, other pistachio powder and finely sliced ​​fennel. Garnish the dish with wild fennel leaves.

*The fennel can be replaced with seasonal vegetables

Second Recipe: Pollock (Serves Two)

[caption id="attachment_206484" align="alignnone" width="1000"] “I chose this recipe, because it’s easy to make and it needs ingredients that we all have at home. Usually we prepare this dish without gluten, but all-purpose “00” flour can also be used. It is a fun recipe because you can vary the filling each time you make it using ingredients that you have in the fridge, such as vegetables or meat, and the color of each sauce can be changed according to the vegetables or herbs used. Even more colors can be added! When we created this dish, it looked like an artwork by Jackson Pollock, so we decided to call it exactly that. Enjoy the recipe!!!” — Chef Karime López[/caption]

Dish Components

Datterino Tomato Sauce

1. Yellow Datterino tomato (or local cherry tomatoes) x 100g
2. Spoons of extra virgin olive Oil x 2
3. Finely-diced garlic x 5g
4. Basil leaves x 2
5. Fine salt

In a saucepan, fry garlic and basil, add the tomatoes and cook for 20 minutes, whisk and sift, salt lightly.

Red Pepper Sauce

1. Red Bell Pepper x 100g
2. Spoons of extra virgin olive Oil x 2
3. Finely-diced garlic x 5g
4. Bay leaf x 1
5. Fine salt

Bake the seedless pepper for 40 minutes in the oven at 180 degrees, peel it and roast it in a pan with oil, garlic and bay leaf. Remove the bay leaf and whisk the pepper until it becomes a homogeneous sauce, salt lightly.

Chard sauce

1. Chard (or mature spinach/mustard greens/cavalo nero kale or large bok choy) x 100g
2. Cooking water
3. Fine salt

Blanch the chard for 2 minutes in salted water and cool in water and ice. One half must be cut with a knife for the filling and the other half must be blended with its cooking water until it becomes a homogeneous sauce.

Bechamel sauce

1. Milk x 250g
2. Corn flour x 15g
3. Butter x 25g
4. Macis (nutmeg) x 2g

Flavour the milk with the nutmeg and simmer it.

Separately prepare the base of butter and cornflour, then pour the milk while turning with a whisk until it becomes a homogeneous sauce, salt lightly.

Discs of Pasta

1. Gluten-Free Flour (or 00 flour) x 100g
2. Whole egg x 1

Mix the flour with the egg and leave to rest in cling film for 30 minutes. Spread to 1 millimetre thick and cut the dough to the desired size, cook the discs in salted water for 2 minutes.

Filling

1. Ricotta cheese x 50g
2. Cut chard x 50
3. Extra Virgin Olive Oil x 10g
4. Fine salt

Stir in a bowl and serve warm.

Plating

1. Put a disc of pasta on a preferably deep plate, add the filling and cover with a second disk of pasta.
2. Finally, cover the pasta disc with all the lukewarm sauces in an artistic way, Jackson Pollock style.

*Chard can also be substituted with seasonal vegetables

The post Cooking with Gucci: Recipes from Michelin-starred Gucci Osteria to Recreate at Home appeared first on Prestige Online - Hong Kong.

Meet the world's best chefs at the masterclasses, talks, and chef collaborations organised in association with the World's 50 Best Restaurants 2019.

The post World’s 50 Best Restaurants in Singapore: events to attend appeared first on The Peak Magazine.

Meet the world's best chefs at the masterclasses, talks, and chef collaborations organised in association with the World's 50 Best Restaurants 2019.

For more stories like this, visit www.thepeakmagazine.com.sg.

Two doyens of disparate worlds and one 49-year-old bottle of scotch to rule them all.

The post Object of Desire: The Dalmore L’Anima, Aged 49 Years appeared first on The Peak Magazine.