With just over a month before World's 50 Best Restaurant Awards, an event sponsored by S.Pellegrino and Acqua Panna, FDL will be taking a look back at some of the chefs and restaurants that have featured both on the list and finedininglovers.com.
The first was the Spanish chef, Juan Mari Arzak, who won the Lifetime Achievement Award in 2011 and today we're moving to Italy to meet with chef Davide Scabin from the Combal.zero restaurant in Turin.
Scabin was 28th on The World's 50 Best Restaurants list in 2011 after rising 7 places from 2010. His restaurant is set within the sprawling landscape of the Rivoli castle where he trains his team, who he affectionately refers to as 'wolves'.
He is known for a his “gem” salad made from six different kinds of tortelli, or his “cold fusion” dessert made up of twenty-six different elements using S.Pellegrino water as an ingredient and numerous other dishes which aim to challenge, surprise and delight his customers...
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.