As in previous years, seven famed chefs selected by food curator Andrea Petrini are taking center stage at the Bulgari Hotel in Milan from January to October. The project is in collaboration with Roberto Di Pinto, executive chef of the hotel, who has created a dish in honor of each chef. The aim of Epicurea is to offer a voyage through the flavors and fragrances of some of the world’s leading cuisines.
After the first chef David Thompson’s suggestions, this week was the turn of Portuguese chef Leonardo Pereira, schooled by Renè Redzepi, who helms Noma, considered one of the best restaurants in the world in the ranking by the World’s Fifty Best.
The dinner on Wednesday spanned 10 courses fusing Portuguese tradition and innovation, such as sea urchin combined with bitter almond and the chef’s specialty, halibut, dandelion and caviar. Di Pinto created a dish made of onions, veal heart and potatoes that was inspired by Pereira.
San Francisco chef Dominique Crenn, the first woman to be awarded two Michelin stars for her restaurant Atelier Crenn, will be the next guest in March.