Chefs Elevate Salads to Signature Dishes at Three-Michelin-Star Restaurants Worldwide
At Alba's Piazza Duomo in Italy, chef Enrico Crippa presents 'Insalata 21...31...41…', a creation featuring foraged herbs, flowers, and shoots in a dashi broth. Initially viewed with doubt, the dish has come to symbolize his culinary style. In April, Mauro Colagreco marked the 20th anniversary of Mirazur by collaborating with Ferran Adrià to reinterpret his menu, paying tribute to Michel Bras's iconic gargouillou from 1980. In 2001, Alain Passard eliminated meat from L'Arpège's offerings but later brought it back. The post-pandemic surge in vegetable-centric cuisine is evident in Bart Stratfold's '52 Seasons of Lauriston' and variations of gargouillou at Osip and Le Doyenné. Niko Romito emphasizes natural juices for a lighter touch, while chefs like Sota Atsumi and Andreas Caminada delve into distinctive pairings and contrasts.
Key facts
- Enrico Crippa serves 'Insalata 21...31...41…' at Piazza Duomo in Alba, Italy, featuring foraged herbs, shoots, and flowers in dashi broth eaten with tweezers
- Mauro Colagreco marked Mirazur's 20th anniversary in April by inviting Ferran Adrià to reinterpret his menu, with 'Ode to Nature' as the opening act
- Michel Bras first presented his gargouillou in 1980, featuring dozens of foraged ingredients from the Aubrac plateau
- Alain Passard removed meat from L'Arpège's menu in 2001, though he later reintroduced it
- Bart Stratfold of Timberyard in Edinburgh serves '52 Seasons of Lauriston', inspired by gargouillou
- Niko Romito of Reale in Abruzzo uses waters, extractions, and natural juices instead of rich oils or heavy butter
- Supaksorn 'Ice' Jongsiri of Sorn in Bangkok serves khao yam as a digestive transition before main courses
- Andreas Caminada at Schloss Schauenstein in Switzerland uses temperature, bitterness, and auditory crunch in his Cicorino Rosso dish
- Mitchell Damota at Dalla in London draws on Italian traditions like Ligurian preboggion and Roman misticanza
- Claude Lévi-Strauss argued that the boundary between 'the raw and the cooked' defines human civilization
Entities
Artists
- Enrico Crippa
- Mauro Colagreco
- Ferran Adrià
- Michel Bras
- Alain Passard
- Bart Stratfold
- Niko Romito
- Supaksorn "Ice" Jongsiri
- Sota Atsumi
- Andreas Caminada
- Claude Lévi-Strauss
- Mitchell Damota
Institutions
- Piazza Duomo
- Mirazur
- El Bulli
- L'Arpège
- Eleven Madison Park
- Timberyard
- Le Doyenné
- Osip
- Reale
- Sorn
- Maison Sota
- Igni
- Kadeau
- Schloss Schauenstein
- Dalla
Locations
- Alba
- Italy
- Langhe
- Menton
- France
- French Riviera
- Aubrac plateau
- Edinburgh
- Scotland
- Saint-Vrain
- Somerset
- Abruzzo
- Bangkok
- Thailand
- Paris
- London
- Copenhagen
- Denmark
- Switzerland
- Liguria
- Tuscany
- Rome