The Dinner Dates, among the most popular features of all Slow Food events, will be back at Cheese 2017 and served at the Albergo dell’Agenzia hotel in Pollenzo.
Friday the 15th of September, Giuseppe Rambaldi will welcome the first guests. After working with Davide Scabin at Combal.Zero in Rivoli for eighteen years, he left his crew wanting to manage his own restaurant. In occasion of Cheese 2017, Giuseppe will take you from one region to another through the tradition of menu and innovation of forms where nothing is what it seems to be. A unique experience where all the senses are put to test and where the excellence of taste goes hand in hand with amazement.
On the Saturday evening you’ll have the chance you’ve been waiting for to explore contemporary Catalan cooking, as firmly rooted in tradition and attentive to technique as it’s open to innovation. Serving up the dinner will be Sergi De Meià of the eponymous restaurant at the heart of Barcelona’s Eixample neighborhood. His Dinner Date will feature some of his most acclaimed dishes accompanied by the Triple A wines of Velier of Genoa.
On Sunday, instead, we’ll take you up to the little but lively village of Saint-Bonnet-le-Froid, at an altitude of more than 1,000 meters in the Haute-Loire.
It’s here that Régis and Jacques Marcon, two of the most brilliant names in French gastronomy, have won and are consolidating their Three Michelin Stars, a prestigious recognition of food mindful of the local area and its produce. Especially mushrooms that grow in abundance in the woods round Saint-Bonnet-le-Froid and are now one of the principal ingredients on the Marcon menu. Note the date in your diary and book fast. This truly is a dinner not to be missed.
Giuseppe Rambaldi has put in his time. After 18 years as Davide Scabin’s lieutenant at Combal.Zero in Rivoli, earning a reputation as one of Italian fine dining’s best second-in-commands, he left to run his own restaurant. Originally from Emilia-Romagna and […]
Sergi di Meiá is a champion of contemporary Catalan cooking, as firmly rooted in tradition and attentive to technique as it is open to innovation. An ebullient chef, a first-rate president of the prestigious Istitut Catalá de la Cuina and […]
Climbing up to altitudes of 1,000 meters and more in the Haute-Loire, you can’t help but wonder how the place came to be home to a restaurant that has been awarded three Michelin stars for close on 15 years on […]