The opening night of the 8th edition of S.Pellegrino Sapori Ticino, in collaboration with Swiss Deluxe Hotel, was set overlooking the gorgeous gulf of Lugano. The new 2014 liaison with the prestigious brand, owner of 38 high-end hotels in Switzerland, brings forth ten nights of discovery including the participation of 18 of the country’s best chefs, eight of which represent the hotels and the others relevant restaurants in Ticino.
La Perla restaurant and its chef, Renè Nagy, welcomed seven chefs from Ticino: Andrea Bertarini, Antonio Fallini, Salvatore Frequente, Alessandro Fumagalli, Egidio Iadonisi, Frank Oerthle, Dario Ranza. The evening was unforgettable thanks to the presence of the prestigious châteaux in Bordeaux: Cos d’Estournel. Same as for any simphony, the prelude was crucial: appetizers included ostriches wrapped in mozzarella and a cucumber sauce in a gelatinous canapé made of scallops and tomatoes; drinks included Bellavista “ Alma Cuvèe” brut Magnum and its new lobster color label. Here is the full menu.
NEW MEDITERRANEAN FISH
The first course celebrates the Mediterranean with red shrimps from Sanremo and grouper with a citrus taste, guacamole and olives. Everything was raw topped with edible flowers. The sea flavor is enhanced by the mineral and saline accents of the Goulèe Blanc del Cos 2010 Bordeaux Blanc.
"CARBONARO" CODFISH CRUSTY AND SOFT
Another seafood dish, “carbonaro” or black codfish with a celery mousse and lime jelly. The consistency is very important: perfect moisture when it comes to the meat, and crusty hazelnut breading.
CARNAROLI GALLO RICE LIKE IN SPRING
The third course welcomes Spring: a special reserve Carnaroli Gallo risotto. Morels, peas, barilla plant, all accompany well the creamy composition: the heaviness is reduced by the use of vegetables. Paired with a structured and fresh Les Pagodes de Cos 2009.
ROSSINI FILET INTERPRETATION
The main course is very conceptual and tries to reinvent a dish from the ancient regime with a touch of modernity. The key ingredients are the same – filet, foie gras scallops, bread and black truffle – what changes is the classic architecture of the dish. The black truffle becomes the filling of the filet. ThE foie gras is served on the side in circles, the pan carré doesn’t support the meat, but is a crusty crumble. Greatly paired with a vintage Chateau Cos d’Estournel 2004 2ème grand Cru Classè en 1855 à St Estèphe: corposity, spices and fruity accents.
“BELLA ELENA" PEAR 2014
Playing with the past – the classic “Bella Elena” dessert, famous in the 70s. Half a moon biscuit covered in cream, hiding a chocolate and pear gelato. Accompanied with a cacao flavored biscuit dipped in Strega liqueur with 32 spices. Hetszolo Aszù is a precious 2001 vintage wine, same quality as a Château d'Yquem. The sugar level in Puttonyons is of 5, the highest, yet it’s not too sweet and still maintains its acidity and mineral taste.
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