Michelin chefs in Opatija revealed the secrets of success

first_imgFamous chefs Michelin Lionel Levy and Filippo Saporito arrived in Opatija at the invitation of the Croatian National Tourist Board as part of the Croatia 365 Gourmet project and shared their knowledge of masterpieces and trends in the kitchen.After a successful workshop in Split, culinary virtuosos Lionel Levy, head of three restaurants at the InterContinental Hotel Dieu in Marseille and Filippo Saporito, head chef and co-owner of La Leggenda dei Frati near Florence, shared their knowledge with Opatija’s caterers at a workshop in Hotel Ambassador. Two world-renowned Michelin chefs arrived in Opatija at the invitation of the Croatian National Tourist Board as part of the Croatia 365 Gourmet project, which introduces caterers to world culinary trends in gastronomy.Chef Levy, known as the leader of the new Mediterranean cuisine, who learned the craft from internationally renowned chefs such as Eric Fréchon and Alain Ducasse, presented himself with a traditional French dish bouillabaisse, but prepared in his own, modern way. It is a kind of fish soup with a modern name Milk-shake bouillabaisse. “By the way, I am a supporter of the traditional, but in a different, innovative way. This is what I like in Croatia, which is a country of authentic regions where your chefs should really take care of that heritage, but also give it a breath of ‘freshness’. As a concrete example, I would like to single out your dishes under the baking lid, which are excellent, but which can be even more interestingly prepared in a new, more modern way. I return to Croatia every year, and next time I will try to convince your chefs of that possibility as well. ” announces Levy.I always teach young chefs and advise them to use the highest quality ingredients and to work hard, Levy points out, adding that this is a forum for success. “Only hard and persistent work can earn you a Michelin star. When preparing meals, try to stick to three to four basic flavors and do not overdo it, he advises. It also has several ingredients without which it ‘can’t’. Citrus, marjoram and allspice d’Espelette are three ingredients that give dishes an irresistible note and are irreplaceable in my kitchen. ” reveals a famous chef who claims to eat all the food, and advocates local ingredients in the preparation. “My region is my refrigerator. The most important thing is to respect the country and work with local products. You can’t thrive in the kitchen if you don’t master regional recipes – it’s part of the culture, without that the country’s identity is lost“Concludes Levy.Photo: HTZItalian colleague Saporito, who advocates an ethical approach to cooking, ie the use of the best local ingredients you have in your country, grown in an organic way, made one of the ten courses that he normally offers in his restaurant. The dish is based on cod, but what was most intriguing was its tendency to make meals in plastic, vacuum-packed, heat-resistant bags. “To is something that has been a growing trend in culinary art for the last ten years. Cooking in this way retains all the flavors of the food because the flavors do not evaporate. Also, dishes prepared in this way, such as soups, can be stored in the refrigerator for a long time, are hygienically protected and will not touch other foods. It is also worth mentioning the economic advantage of this kind of cooking, more specifically, from a kilogram of steak cooked in this way and finally thrown on the grill, you will get 950 grams of pure meat because the weight will not be lost by evaporation. 2 pointed out Saporito. Prominent sommelier Mira Šemić and Sandi Paris, a four-time winner of the national championships of the best sommelier who represented Croatia at numerous European and world sommelier competitions, explained that a good bite does not go without a good drop of wine, and that they agreed on several important items: white before black , dry before sweet, light before dark, lighter before heavier, cooler before that at room temperature. Although, they emphasized, wine should not be enslaved by rules like the one that richer red wines are always drunk with prosciutto. ” Wines and dishes can be paired in the most diverse and surprising ways, but if you are in doubt – rose goes with everything, while with dishes with cognac you will never go wrong with orange wines ” emphasized the charismatic Mira Šemić.Detailed insight into world culinary trends, but also into local cuisine, which can be part of high gastronomy, was rounded off by Elena Schipani, who as a brand manager for food and beverage promotion works for numerous institutions and companies, and who taught guests the best ways to promote. restaurant promotion and management. Michelin stars were also a topic, so the participants learned what they mean, how to reach them and how to preserve them.The workshop in Opatija is the second in a series of four workshops that will be organized in 2017 in Croatia. The last two workshops will be held during the autumn in Osijek and Zagreb. The concept of all workshops is the same and they are primarily intended for chefs. They have an educational role, and the main goal of the workshops is the presentation of top knowledge in the field of eno-gastronomy.last_img

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