A new place where dinner is a show by a pastry chef and a bartender who prepare sweets and cocktails between sounds and lights
The idea of a restaurant that offers a menu of sweets only it is not new – there are several abroad – but in Italy no one had yet had the courage to open one. He did it recently, in Milan, Federico Rottigni, a pastry chef born in 1990 who, after years of experience alongside names such as Ernst Knam, Antonino Cannavacciuolo, Carlo Cracco and after a period of work in Norway, has returned to his hometown to start a new adventure.
Dessert Bar, let the show begin!
To the delight of those who always keep a small space for dessert when they go out for dinner and can't wait to reach the last course, from January in the Milanese capital, in via Crocefisso, opened the Dessert Bar, a place designed to "live a gastronomic experience". It is clear, in fact, that whoever sits here cannot expect a conventional dinner: Federico Rottigni describes his proposal as a dessert dining show, imagined how to design a theatrical show that wants to entertain and excite. There are only 11 seats, developed around a long marble counter where the pastry chef, flanked by a bartender, draws every dish in front of his guests who are participating spectators.
With the arrival of each course, the environment also changes, in a game of lights, sounds and perfumes designed by the pastry chef: for Federico, in fact, the conquest of pleasure passes through 95% of the brain, and it is only by stimulating all the senses, contaminating them with each other, that it can help his guests to reach it.
Yes, but won't all these sweets be too many? One wonders. In reality, the sugar level, as well as the alcohol in cocktails, is controlled. Every dessert has been de-sweetened, playing mainly on textures, temperatures, and acidity in the pastry universe. And all the menu is gluten free.
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