He had been sick for some time.
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So sometimes he exaggerated, he looked for visibility — following bad advice — that had nothing to do with his prestige. He sought attention and, not getting it, he got it, buy clumsily.
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The fault also goes to Italy, which did not cut him out a special role as the noble father of our fine dining — as perhaps it should have. A famous photo of Gualtiero Marchesi. Andrea Berton , one of the many pupils who learnt the foundations of cuisine from the Maestro, is in the top right corner.
See our Double interview with Marchesi-Santin. You need more than how to master techniques, you need to be sensitive for beautiful things and curious about the world. And you already know I always add a third level: artists.
They are rare, but they can project cuisine on the level of other artistic languages. According to Marchesi very few artists deserved glory and fame.
He was among them, of course. Risotto oro e zafferano. He upturned the rules of traditional risotto by placing a leaf of edible gold on top of it.
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The base is a light mayonnaise, enriched with white calamari and clams, the red is given by tomatoes. Pin It. Noma, Copenaghen Mousse di sambuco, meringa di petali di rosa, scrioppo alla violetta, gel di timo fluido e sorbetto di skyr formaggio a base di latte fermentato. El Celler de Can Roca, Girona 3.
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