GORDON RAMSAY RECIPES

Starting from the month of February, the MET Metropolitan Museum of Art of New York adds an important artist to his long list. This time it is not a painter or a sculptor, but a cook expert in culinary art. Hired as resident chef to the The Dining Room, the debut of the chef John Fraser, two Michelin Stars, is almost an artistic installation: a menu totally based on mushrooms!

The starred chef enthusiastically accepted the assignment: "As a visitor and devoted fan of the MET, I am honored to share my culinary vision with guests at The Dining Room. Combining my style of cooking with the artistic experience of the MET is a unique and stimulating challenge. I hope my dishes bring a complete and profound experience to all visitors"- reads the official statement.

The big news was very well received by the American press, which wasted no time in praising the choice to open the elegant restaurant to the public – until last summer access was granted only and exclusively to members of the MET, in fact. A decision in line with the project of experimenting with high-quality dining in the prestigious walls of the infinite museum through the creative cuisine of the American chef, who goes to support the menu of theexecutive chef Fred Sabo.

Already known for his exquisite work at The Loyal and at the Nix, John Fraser has the task of winning over customers through innovative seasonal menus that revolve around a main ingredient. His debut immediately convinced the critics thanks to the original use of mushrooms in a special fixed price menu available for lunch, brunch and dinner. This mushroom menu will be available until April, before changing to focus on another seasonal ingredient. Renowned for his ability to create excellent dishes with high quality ingredients, Chef Fraser has imagined a 5-course enogastronomic itinerary combined with wines of California that explores the mushroom world.

It starts with the Royal Trumpet Mushroom Carpaccio (mushrooms, fennel with barigoule, flakes of Parmesan, hazelnuts and wild rocket), followed by Chanterelle Polenta (chanterelles in fricassee, pumpkin, poached chicken egg, chestnuts, truffles). The main course provides the fish version with the Sea bass with steam with wild mushroom bouillon, Hon-Shimeji Japanese pickle mushrooms, aromatic herbs, or the meat version with the Sirloin accompanied by caramelized Maitake mushrooms, onion galette, escarole salad and fresh horseradish. The dessert called Porcini Pavlova reproduces the shape of the mushroom with a sweet meringue, inside which they are found vanilla cream, chocolate pudding and coconut powder served with Madeira aged 10 years of Madeira and Henriques.

In addition to the contribution of the chef John Fraser, the bar director Salvatore Tafuri bring new drinks like cocktails Central Park made with green voka, chartreuse and white vermouth or the Passion About It with bergamot, passion fruit, ginger and bubbles. The choice of the cellar and the wine pairings is instead in the hands of the wine director Amy Racine.

Discover our 10 tips for cleaning mushrooms and 15 recipes with mushrooms to try absolutely

It is the second store in the United States, after the one in Chicago. Also in furnishing, everything speaks of the most famous hazelnut cream in the world. On the menu, crepes, french toast, waffles with different toppings and Nutella ice cream. Then, of course, bread and Nutella

Just look out at the entrance, in the shape of a jar, to understand that the Nutella Cafè it is a totalizing experience, one full immersion in the world of the most famous hazelnut cream. The second store opened in the United States from Ferrero (after the one in Chicago), inaugurated on November 14th, is located at 116 of University Place, in the Village of New York, a stone's throw from Union Square. An area frequented by students all over the world, because it is home to the campus of New York University.

Also the colors, the shapes of the furniture, the gadgets and even the ceiling (which is reminiscent of a cream spread) speak of Nutella. And soon personalized jars with names will be available. «We have conceived this Cafè and that of Chicago so that the customers are immediately catapulted into a Nutella experience, Explained to Ansa Richard Fossali, vice president of operations for the two American stores. «Furthermore, the customer can create his own experience by personalizing the menu.

Speaking of menu, naturally the protagonist is Nutella. You can order the specialties prepared in the Chicago store (like panzanella made with yogurt, basil, berries and sprinkled with Nutella), but also dishes prepared exclusively for the Cafè in New York. For example, crepes, french toast, waffle based on Nutella that can be customized with fruit filling and with different toppings; or the nutella ice cream. And, of course, the inevitable bread and Nutella.

«The Nutella myth was born in Italy as bread and Nutella. Then it spread throughout the world combined with other products, "says Mattia Pes, marketing manager of Nutella Cafè. We want to spread this myth in the United States. Above all for the Breakfast, fundamental meal, to ensure that the day begins in a positive way .

The store is open every day from 7 to 21 (at 22 on Friday and Saturday).

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Star chef Joh Fraser debuts at the MET in New York: menu – Italian Cuisine

Ferrero, Nutella Cafè opens in New York – Italian Cuisine

It is the second store in the United States, after the one in Chicago. Also in furnishing, everything speaks of the most famous hazelnut cream in the world. On the menu, crepes, french toast, waffles with different toppings and Nutella ice cream. Then, of course, bread and Nutella