This year Le Fooding and S.Pellegrino will organize three pop-up dinners and thirteen female chefs will be hosting. We couldn't resist getting to know these inspiring women one by one, here is a candid interview with the chef Alice di Cagno (Chatomat, Paris 20). Her cooking style is simple and generous and she will cooking a delicious tuna fish with polenta on Friday the 15th.
"I've decided to make white tuna, it's not something we've done before, but we feel inspired. It was also the setting and the kitchen we have at the event that made us decide what we could make. A medium rare tuna with a creamy polenta and Bruxelles crouts and citrus overtones. "
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.