Tag: Stars

Martino Ruggieri from Puglia wins two stars in Paris – Italian cuisine reinvented by Gordon Ramsay

MR: «The goal was to reach the top since we opened and we are happy: we are already thinking not only about how to maintain the second star, but also about how to improve. This is a stage in my career, and it is important that it has arrived for me, for the team (ten people in the kitchen and five in the dining room for around twenty seats), for the future, but having always cooked in large restaurants, including the three stars, allow me to say that if the recognition doesn’t arrive, either you worked badly or you didn’t learn anything. Having said that, immediately after celebrating we started asking ourselves questions about the location and our type of cuisine because we always have to question ourselves in order to improve.”

You worked alongside Yannick Alléno for eight years: do you owe him much?

MR: «Yes. I owe Alléno everything and on stage, during the awards ceremony, I thanked him by telling him “Merci chef”. He replied: “C’est bien, well done, celebrate with dignity”. And then he added: “Yes, I helped you, but you took the two stars.” Alléno taught me a lot, on a technical, professional and human level and also helped me to have the right people at my side in this entrepreneurial adventure. I am one chef patron (owner chef), I don’t have the money of big restaurants, no investors behind it, if the restaurant is full profit, otherwise not. And this recognition was also important for the speed with which we achieved it: it doesn’t happen so often and my colleagues in Tours also pointed this out to me.”

Do you miss not working alongside Alléno anymore?

MR: «I miss the daily comparison, yes, but I’m happy to have a place of my own. I think I took this step at the right time with the correct maturity, experience and age. In this journey it was important to find an identity different from that of Alléno because when you create a cuisine for many years alongside a chef like him you need to differentiate yourself.”

What is the identity of your cuisine?

MR: «It is certainly very creative: I use bitters a lot, I like contrasts, I create a cuisine based on technique and sauces. When you come to eat with us you eat from a chef and by this I mean that there is substance, nothing is superfluous, you don’t find trends. My Italian side is pushed into memories, not in the dishes, I could say in the Mediterranean to summarize the concept of a cuisine that is nevertheless French, courageous, powerful, strong. I’m proud to be Italian, but I don’t seek Italianness at all costs.”

Who are the chefs with the most Michelin stars in the world? – Italian Cuisine

They are the most coveted gastronomic recognition among chefs, the Michelin stars. This is a rating that the “Red” (as the guide is nicknamed) assigns to haute cuisine restaurants based on several criteria: a star it means «quality cuisine that is worth the visit; two stars «an excellent cuisine that is worth the detour; three stars «a unique cuisine that is worth the trip.

Let’s find out who the chefs are, in the world and in Italy, who currently have the most with their restaurants.

The most starred chef in the world

He is the most famous chef in France, as well as an entrepreneur with 34 restaurants between Paris and Tokyo: that’s him, that is Alain Ducasse, the most starred in the world. In his career he has collected more than twenty Michelin stars; in 2005 he was the only chef to have concurrently three restaurants with three Michelin stars; today his restaurants matter 18 Michelin stars in total: three are those of Le Louis of the Benoit in Paris, of the Esterre of Tokyo, of the Muni of Kyoto, of the Blue by Alain Ducasse of Bangkok, of La Bastide de Moustiers in Provence and of L’Hostellerie de l’Abbaye de la Celle in France.

The chefs with the most Michelin stars in the world

On the second step of the podium of the most starred chefs, with 12 Michelin starsthere is another Frenchman, Pierre Gagnaire: “la Rossa” has awarded the restaurant that bears its name in Paris and the Sketch in London with three Michelin stars; two stars, however, for the Pierre Gagnaire restaurant in Tokyo, one for the one in Seoul, for Le Comptoir de Pierre Gagnaire in Shanghai, for Gaya in Paris and for Duende in Nîmes.

Tied with Gagnaire, the Spanish chef Martin Berasategui: three Michelin stars with the restaurant of the same name in Lasarte and with the Lasarte restaurant in Barcelona, plus another six with other restaurants throughout Spain, including the islands (see the two Michelin stars in Tenerife inside The Ritz-Carlton Hotel).

The ranking continues with 11 stars of Yannick Alleno: three stars have been awarded to his restaurant Alléno Paris au Pavillon Ledoyen, housed in the gardens of the Champs-Élysées in Paris and to Le 1947 – Cheval Blanc in Courchevel. Added to these are the two stars of L’Abysse au Pavillon Ledoyen in Paris, the star of his restaurant inside the Hôtel Hermitage in Monaco, that of the Pavyllon in Paris and that of the Fre restaurant in Monforte d’Alba (Cn) .

Polenta stars – Recipe polenta stars – Italian Cuisine

First of all, prepare the polenta: bring the lightly salted water to a boil, then pour in the flour, stirring at the same time with a whisk.
Cook, continuing to stir, for about 5 minutes or until the polenta is quite firm (no longer mixable with a whisk, but with a wooden spoon), then turn off the heat and add the butter and Parmesan.

Immediately pour the polenta on the baking sheet lined with parchment paper and level the surface well (you can do as I did: I covered with a second sheet of parchment paper and spread with a rolling pin), then let it cool.

Remove the second sheet of parchment paper (once cold it will be easier to remove, leaving the surface intact) and cut out your stars with a cookie cutter (you can also choose another shape, or several different shapes).
Spread the stars on the pan, brush them with a little oil and cook for about 10 minutes in a convection oven preheated to 200 ° C.

Let the stars cool completely; in the meantime, mix mascarpone and gorgonzola until you get a smooth and homogeneous cream.
Once cold, stuff the stars with a little cream (I used a pastry bag with a star spout), a walnut kernel and a few drops of honey.

The polenta stars are ready, you just have to serve them.