In the heart of the Tortona district Davide Oldani, the chef of the restaurant D’O in Cornaredo (near Milan) and Stevie Parle, chef of the restaurant Dock Kitchen in London, seduced us with their creativity.
The famous Italian chef Davide Oldani has created a temporary restaurant for Philips. His signature cuisine has been proposed at decidedly more “democratic” prices, so as to allow a greater public to get familiar with his cooking. The proposed menu features these four dishes:
Puréed legumes, buffalo stracciatella, fava beans and cocoa beans
Rice and rice paddies, lettuce in sauce and white asparagus
Veal cooked in oil, aromatic herbs, pears and lemon sauce
Dark chocolate vellutata, honey and curry ice cream.
For only 26 euros you could have also a flute of Antica Fratta.
Stevie Parle and Tom Dixon, the talented English chef and the famous designer (In partnership with Blackberry) have created a pop-up kitchen, and tea room, which was the mobile version of their The Dock Kitchen in West London. They called it Parle-ment restaurant and the young chef for one week had reinvented the British cuisine with genuine ingredients from the neighbourhood markets. And offered tea, served with the traditional scones.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look