Here is my personal ranking of the chefs who took part in the Care’s – The ethical Chef Days, an event created by Norbert Niederkofler and Paolo Ferretti with the aim of raising awareness about waste and the correct use of resources
We have tasted so many interesting bites a Care’s – The ethical Chef Days, the third edition of the event created by the three-star Michelin chef Norbert Niederkofler is Paolo Ferretti, his partner in crime with the communications agency Hmc of Bolzano and supported by German partners such as Audi and the home appliance brand Honey, but also from very Italian brands like Lavazza is Felicetti to reflect also the linguistic and cultural richness of the host territory, Trentino-Alto Adige.
This time everything happened especially between Brunico and Plan de Corones, where Norbert has just inaugurated his AlpiNN gourmet retreat, in the same building signed by Gerhard Mahlknecht of EM2 which houses the museum of mountain photography. It is one of the six wanted by Reinhold Messner and built on the territory, and among these there is also the last work of the Iraqi archistar Zaha Hadid that triumphs in the snow.
Apart from everything, if you find yourself in these parts with or without skis (therefore also in summer) the restaurant deserves a stop and the museum a visit.
But let's go back to Care's – The ethical Chef Days, this event whose main purpose is to raise awareness about waste and the correct use of resources, protecting the environment in the first place, a very urgent issue (it was also confirmed by the absurd heat that already did in the mountains).
Many cooks who in these days have committed themselves to making us taste the best, keeping in mind the concept of sustainability and respect. Here is my personal list of people to keep an eye on or who have always been confirmed.
Primarily Jock Zonfrillo: it is perfectly consistent. The philosophy of the Australian chef marries the Aboriginal idea of food as medicine (his restaurant ad Adelaide is called Orana, welcome in the language of the native population). Jock confirmed his gastronomic intelligence with a broth. Yes, a simple broth although made with game carcasses (it is not nice to imagine, but we agree that we are on the concept of antispreco), with livers and many mountain herbs. Little waste, maximum taste, intelligence in the approach, real delight on the palate. Too bad it's in Australia, but the good news is that it often crosses the world for some initiative and is a celebrity chef, so you could even cross it on TV.
Luca Fantin of the restaurant Bulgari of Tokyo manages to arrive in Italy and prepare a carrot and be remembered by all. Because it was the quintessential carrot. Sure he took a flight from Tokyo (unsustainable), but to make his dishes in his restaurant in Ginza, he buys almost everything locally and his Italian cuisine is a wonderful fusion of ideas and flavors with Japan.
You convinced me Marco Perez, of theAlpiNN, calm and smiling, consistent, he didn't miss a shot. Malfatti with rye flour, barley with herbs, even vegetables with raperonzolo and hemp, in fermented milk and mountain licorice have convinced me (I even say why I don't like fermentation and still less licorice if I don't use candy ).
Fresh flavors, which immediately geolocate, as I found the beetroot tartare with ash yoghurt and herb caviar interesting, a vegetarian and perfect dish. Robin Gill, Irish of the The Diary to London. His restaurant is located in the old neighborhood of Clapham and is worth the visit.
Ovations for Dominique Crenn, French chef, three stars of the red guide with his Atelier Crenn to San Francisco. Madame is certainly not a pink quota, her podium earns everything, and her scampi tartare with coffee (served salty and very good) and coconut made a furor. I confess I struggle to find consistency with the event though. In any case, this event remains an excellent showcase for knowing and tasting chefs from the world selected by a great man like Norbert. And maybe reflect a bit.
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