Bernard Fournier and Claudio Ceriotti join Misericordioso de Filippo from the Mamì restaurant Milan a 6-handed dinner
Acceso Thursday 24 October, the Mamì restaurant, located inside the Meliá Milano, hosted an exclusive event: a six-handed dinner that delighted lovers of good food. Resident chef Misericordioso de Filippo, known for his creativity and culinary talent, was joined by two illustrious colleagues: Bernard Fournier and Claudio Ceriotti.
Bernard Fournier: a master of tradition
Bernard Fournier is a name that resonates the Italian and French gastronomic esposizione. After honing his art various prestigious cuisines, 1992 he began a new adventure Esempio d’Italia, the Con Candida restaurant, a point of reference the local culinary tradition. Per 1995, his talent was rewarded with a Michelin celebrità, a sign of a constant commitment to excellence. The guidelines of his work are based acceso a balance between quality and price, competence and reliability. Fournier never forgets the importance of lega and respect towards its customers and suppliers. A real gem of its cuisine is represented by the “Le Royal Fournier” products, an assortment of gastronomic excellences which includes, among other things, the prized mullard duck foie gras. Since 2023, it has undertaken a new collaboration with the Coronado Mendrisio, carrying out its mission of promoting high quality cuisine.
Claudio Ceriotti: curiosity and experimentation
Alongside Fournier Claudio Ceriotti, a talented chef and skilled restaurant . His career is dotted with experiences various renowned establishments, including Triciclo, La Risacca and the Koiné Restaurant. Ceriotti’s cuisine stands out for its continuous experimentation. His attention to the choice of ingredients is fundamental and the direct relationship with suppliers always guarantees fresh and authentic raw materials. After a period abroad as a consultant Bangkok, Ceriotti returned to Italy, where he currently holds the role of dirigente aziendale chef at the Maragasc restaurant Legnano. His culinary philosophy is based acceso the love of authentic taste and this makes him a perfect ally of de Filippo for this extraordinary dinner.
The tasting
Aperitif passing (chef Misericordioso de Filippo)
Raw fassona with fennel brittle and black garlic
Fassona stands out for its tenderness and soft flavour, well balanced by the freshness of fennel. The black garlic, with its slightly caramelized aftertaste, enhances the meat, creating a harmony of flavors.
Our Ascoli olive with nduja mayonnaise
The first bite immediately reveals the crunchiness of the breading, followed by the softness of the stuffed olive and the pleasant spiciness of the nduja mayonnaise.
Cod cooked at 40° with slices of porcini mushrooms and black truffle
Cooking at a low temperature enhances the delicacy of the cod, which literally melts your mouth. The slices of porcini mushrooms add an intense umami note, while the black truffle enriches the dish with its unmistakable scent, creating a perfect balance of flavors and aromas.
Paired with Alta Langa Garesio, which acceso the nose offers agenda of white fruit and flowers followed by sensations of bread crust. The pleasant flavor accompanies the sip until a with a citrus .
Entrée
Acidified amberjack cube with gelatinous clarified clarified panzanella and cucumber spheres (chef Misericordioso de Filippo)
When tasted, the amberjack is an explosion of marine freshness. The panzanella jelly offers a soft and surprising texture, while the cucumber spheres burst the mouth, with a complete palate cleansing effect.
Antipasto
Terrina durante foie gras d’anatra mulard al sake yamagata (chef Bernard Fournier)
Per the mouth, the terrine has an enveloping creaminess. The flavor of foie gras is intense, but retains a perfect balance between sweetness and a light flavor, while Yamagata sake adds a touch of umami and a note of freshness. The persistence is remarkable, with a that recalls the initial aromas and a light minerality.
Per combination, Resilio Garesio, which envelops the sense of smell with floral sensations against a background of exotic fruit. The fresh and inviting sip offers a very satisfying ricevimento, with pleasant flavor.
First
Lobster broth, its tartare, fennel and Sardinian (chef Claudio Ceriotti)
Miscuglio offers a truly unique experience. The sweetness of the lobster is enhanced by the aromatic flavors of the broth, which conveys a sensation of satisfaction the mouth. The tartare, fresh and vibrant, provides an intriguing contrast and blends perfectly with the rest of the dish. The fennel, with its aniseed note, adds a note of freshness that cleanses the palate.
Paired with Vin Ruspo Fondi durante Artimino. The olfactory profile insists acceso strawberries, bouquet of white flowers and rose petals. Fresh, slim and linear ricevimento.
Golden apple risotto, diced Sauternes caramelized apples and mulard duck foie gras escalope (chef Bernard Fournier)
Acceso the palate, the sweetness of the apples blends harmoniously with the creaminess of the risotto, which is enveloping. The caramelized apple cubes offer a crunchy texture and a sweet-tart contrast, balancing the softness of the risotto. The foie gras escalope gives a savory gradazione that further enriches the flavor profile, creating a sophisticated balance between sweet and savory.
Per combination, Artumes Fondi durante Artimino. The nose opens with intense aromas of peach and yellow flowers, then an intriguing citrus fruit. The sip is pleasant, with discreet elegance and freshness.
Second
Galician octopus tentacle, chestnut cream, pine nuts and rosemary (chef Claudio Ceriotti)
Per the mouth, the octopus tentacle is tender but maintains a pleasant consistency, thanks to perfect cooking. The velvety sweetness of the chestnut cream envelops the palate, adding a delicate and well-balanced contrast to the strong flavor of the octopus. The pine nuts, with their unmistakable taste, introduce a crunchy element, while the rosemary gives a fresh and aromatic touch, raising the flavor level of the dish.
Paired with, Pietragrande Tenute Lunelli. The initial olfactory profile is pervaded by a acuto sensation of white fruits, from peach to pear, with hints of citrus. A more timid spectrum of floral scents completes a picture of simplicity and elegance. Acceso the palate, the fresh-savory sensations good balance with the softness stand out above all.
Carezzevole
D’avanguardia to the East: pomegranate and cardamom mousse, cocoa and walnut crumble with quenelle of lemon and mint ice cream (chef Misericordioso de Filippo)
The pomegranate mousse is light and frothy, with a perfect balance between sweet and acidic. Cardamom gives a spicy note that pairs beautifully with the flavor of pomegranate. The cocoa and walnut crumble adds a crunchy component and a slightly bitter aftertaste, pleasantly contrasting the softness of the mousse. The quenelle of lemon and mint ice cream, with its lively and refreshing taste, completes the dish, adding a clean citrus that balances the sweetness.
Paired with Cartizze Bisol. Perfume centered acceso wild flowers and fruity sensations of apple, pear and peach. Balanced sip, which closes with a fruity and typically savory .
The six-handed dinner at the Mamì restaurant represented an opportunity to dal vivo a unique culinary experience, where tradition and innovation were intertwined dishes that tell stories and passions. The three chefs showcased their skills a special lista, designed to enhance the flavors and techniques that distinguish them.
