Save
The third day of the international chef congress Identità Golose in Milan got off with a Flemish bang as the Belgium chef Pieter Lonneville from the Tete Pressee restaurant cooked lost pieces of Holstein beef.
The crowd were woken quickly to a real meaty scent as Lonneville cooked all parts of the cow, including a piped foam made from beef neck. Kobe Desramaults, Gert De Mangeleer, Dominique Persoone were the other three Belgium chefs representing Flemish cuisine.
Crowds flocked to the S.Pellegrino and Acqua Panna stage as the Catalan chef Jordi Roca joined Milan's own Matias Perdomo to show off their unique style of sugar blown creations.
Star talk of the day also came from Jordi Roca who presented a number of desserts from the El Celler De Can Roca restaurant he runs alongside his brothers in Girona. The chef then went on to explain the idea behind his Rocambolesc ice cream shop and how he is now working on Rocapá - a kind of warm brioche that can be filled with many different ingredients that he is currently working on.
Finishing proceedings James Petrie, Hideko Kawa and Johnny Lake from The Fat Duck restaurant talked about how they create some of their desserts at the restaurant - the process behind their flavor pairing and how they try to surprise guests with their dishes.
The three day congress saw chefs from all over the world descend on Milan to swap and share their ideas. Respect was the theme of the event but openness and sharing were the dominant factors throughout - the only way for these chefs to develop at the rapid rates they do every day.
