Gualitero Marchesi, the first chef in Italy to receive three Michelin stars, passed away on December He was 87 years old. Marchesi honed his skills by studying at hotel school in Lucern and by staging in various iconic restaurants—like Le Chapeau Rouge in Dijon and the iconic Troisgros in Roanne—in France. There, he was cited with finding nouvelle Italian cuisine and inventing dishes like raviolo aperto , an open or deconstructed ravioli, as well as riso oro e zafferano , the traditional Milanese risotto with saffron.
Six months after opening, Gualtiero Marchesi was awarded a Michelin star; it received three stars eight years later. Marchesi moved his eponymous restaurant to Erbusco in Franciacorta in ; in , he opened Il Marchesino in the famed Teatro alla Scala building and opened the Gualtiero Marchesi Academy in From morning coffee to late-night drinks and everything in between, they share their favorites.
Here, she dishes on the evolving pastry scene, her favorite spots in Paris, and more. Since his restaurant AM by Alexandre Mazzia took its third star in , this basketball player turned chef has made no secret of his passion for Japan and its green teas. Let's take a closer look at this creator of imaginative cuisine, a refined man who was born in Congo and adopted Marseille as his home, and who never tires of delving into the gamut of culinary sensations.
Drinking and eating at the same time is the secret to magnifying the flavours of Japanese green teas. With deep roots in the Savoyard land, chef Jean Sulpice gives a lesson in sustainability, in which coffee has found its place.
A handful of prepared ingredients transforms a simple slice of toast into a punch of texture and flavor. Nancy Silverton is among the first class of restaurateurs with Green Star distinctions in America recognized for their dedication to sustainable gastronomy. Matt Kammerer is among the first class of restaurateurs with Green Star distinctions in America recognized for their dedication to sustainable gastronomy.
