Screen Shot 2014-04-23 at 10.12.57

 

Love how Alex Croquet, the master boulanger from Wattignies (and the inspiration of  Hedone’s chef Mikael Jönsson) is making this clementine tart. It seems so effortless for him. The link of the video is here

 

Alex Croquet: :56 Rue Faidherbe, 59139 Wattignies, France; tel. +33 3 20 95 01 29

 

L1080785

 

 

Describing food as “honest” sometimes can sound as confusing as when a chef talks about how he “respects the ingredients”. Dishes and the ingredients they are made of, are not people to be respected for their honesty. Yet, this is how I would describe the cooking at Il Luogo di Aimo e Nadia, the over 50 year old , 2 Michelin starred Milanese institution, where the original founders, Nadia and Aimo Moroni don’t cook anymore, but the spirit of sincerity in the plate has been preserved by the new generation chefs Fabio Pisani and Alessandro Negrini.

 
L1080832
Caramelized “insalata russa” at  Cracco ( 2*,  Via Victor Hugo, 4, 20123 Milano, Italy; tel. +39 02 876774 ), most famous thanks to a feature in the Oscar nominated movie “I am love”.
This snack ,I’ve already had before ,was still pretty ingenious, but I couldn’t say the same about the rest. It seems that the restaurant is clinging to its past and hasn’t evolved much since the heydays. Plus, the service didn’t live up to a 2 Michelin stars restaurant standards…
 

L1080696

 

 

There is gelato and then there is Il Massimo del Gelato (Via Lodovico Castelvetro, 18, 20154 Milano, Italy) ,a small, independent gelateria, 1o minutes drive from the city center. Fresh fruit sorbets like orange, mango, passion fruit and various ice cream are excellent and turn out to be identical to the original flavors , but the real specialty here is chocolate. 100%, 75% chocolate, with rhum, with cinnamon and red pepper,with nuts or Grand Marnier – Il Massimo del Gelato proposes ten different chocolate ice cream, that will be good enough for any chocolate snob…

 

 

 

 

L1080551

 

 

One of my favorite Milanese dishes is risotto al salto, made by pan frying leftover saffron risotto with a little of butter and some grated Parmigiano Reggiano. And where can you find it better than at a simple, traditional, family owned trattoria like La Bettola di Piero (Via Orti, 17, 20122 Milano, Italy; tel. +39 02 5518 4947), located in a quite residential area and thus mostly frequented by the locals. It was still puntarelle (a type of chicory) season when I was in Milan few weeks ago , so having them as a starter with some salted anchovies sauce was a must.

 

 

L1080535