Getting to Know Soller’s Guest Michelin-Starred Chef
The chefs were Enrico Bartolini, Tohru Nakamura, René Frank, Alvin Leung and Rui Silvestre. Bartolini has been called the most decorated chef in Italy, earning three Michelin stars for his namesake restaurant. Now in his mid-40s, he got his first star at the young age of 29. A gastronomic experience made up of taste, color and aroma that remains imprinted in their memory.
Each chef was assigned to handle a Soller restaurant for four days, and Bartolini and his team (each chef is said to have brought a team of at least eight with him) were given the reins at Finastra. Was. At the press event, he started lunch with ravioli stuffed with oil and lime, octopus and cacaccio sauce – which he said is a traditional dish from his native Tuscany.
Tohru Nakamura, who is half Japanese, half German, is known for bringing together “European culinary hallmarks with objective Japanese principles” in his food at Tohru in der Schreiberei in Munich. About Nakamura, the Michelin guide says, “This chef has his own unique style, expressed in the skillful use of minimalistic Japanese spices and flavors.” Their Wagyu dish at the Solaire luncheon was full of surprises, a treat that included lightly grilled tartare, sturgeon caviar, roasted konbu ponzu, a mizunasu and a delightful chawanmushi.
Nakamura said it was his first time visiting an Asian country outside of Japan, and to get to know the local cuisine, he and his team walked out of their hotel room to discover a delicious dark beef stew , which is probably ‘parse’. ‘ And a Philippine green mango fresh off a tree got to tasting good. He enjoyed both experiences, based on his reaction during Wednesday’s press conference.
For René Frank, desserts are, as the old song goes, not necessarily sweet. The man, who has always dreamed of being a chef since his younger days in Southern Germany, is known as one of the best pastry chefs in the world, has been named as the Best Pastry Chef of 2022 by the World’s 50 Best Restaurants. Was voted in. ,
Frank believes that desserts shouldn’t be limited to just the end of a meal. (Trivia: He loved our champorado, which he paired with its traditional companion, dried fish.) In fact, in Chef René’s hands, a multi-course meal could be just desserts. At their Koda Dessert Dining in Berlin, the concentration is “on patisserie techniques, using them to prepare innovative dishes, complete with umami flavours!” For Solaire’s gastronomic indulgence, Frank treated Oasis’s diners to this winning, innovative concept of progressive dessert dining, offering desserts that eschew the use of sugar and instead use natural sweeteners and other ingredients of his chosen ingredients. Relies on inherent flavors.
Meanwhile, seafood and fish are the expertise of Rui Silvestre, who has lived in the Algarve, Portugal’s beach-dotted region, since he was a young boy of 10. He was trained in various European kitchens and received his first Michelin star at the age of 29 at the Fine Dining Restaurant. Bon Bon, also in the Algarve. His food at Vista Rui Silvestre in Portugal has been described by the Michelin Guide as “always excellent, delicate and supremely balanced”, with two of his tasting menus “high on technique” and possessing “modern touches and sublime ingredients”. Are.
UK-born Alvin Leung knows how to please an audience instantly, which is probably why he’s one of the most recognizable of the chefs in the Gastronomic Indulgence lineup. He knows how to dazzle: at his Bow Innovation in Hong Kong, he pays homage to the locale by creating a unique atmosphere with “a typhoon shelter-inspired kitchen, a quirky mural and local comic figures, memorabilia such as vinyl records”. and movie ticket stubs,” says the Michelin guide. “Each vibrant, imaginative dish comes with its own story and blends robust Chinese techniques with subtle French touches.”
TV personality (he’s judged “MasterChef Canada” and appeared in his own special on the series “Around the World in 80 Plates”) who famously calls himself The Demon Chef, the late Arroz at Solar Lunch The culprit is behind Caldo, easily drawing the Pinoy crowd towards him. Not that he’s creating competition between the chefs — it sounds like all five are happy to finally be working with each other for the first time. After all, they are among equals, and being Michelin-starred chefs, the best of the best. But it’s hard not to notice Leung with her bold answers and an attitude that some might find brash.
Nevertheless, he is easily the favorite of the masses. When all five chefs were asked what keeps them going back in the kitchen day in and day out, their answer seemed the most daring. Bartolini said he’s proud to be part of the Italian tradition of studying his region and creating a unique menu from there, not wanting to copy what’s already been done. For Frank, it is a constant challenge to be different and to make familiar ideas his own. For Silvestre, it is creative self-expression. For Nakamura, it’s leaving a mark in the minds and even hearts of his diners. “At the end of the day, it’s important that you have a memorable experience, that you remember the feelings you had at our restaurant.”
Finally, for Leung: “My motivation, what drives me to do it over and over again, is success. If you’re successful at what you do, you’ll be happy. And it’s even better if Enjoy what you do. It will help you go to work.”