Cold Spaghetti and Squid Ink

Epicure (Indonesia) - - TOP TOQUE -

Ja­panese and Ital­ian cuisines have their own ar­dent fans who pre­fer the food to stay tra­di­tional. What is your take?

Tra­di­tion is very im­por­tant, but even tra­di­tion changes over time. We eat dif­fer­ently and ap­proach life in dif­fer­ent ways. There is al­ways room for im­prove­ment. But it’s not like we want to in­no­vate or change tra­di­tional cui­sine into an­other form of cui­sine, like molec­u­lar gas­tron­omy, for in­stance.

When I was a child in Tre­viso, my grandma would al­ways cook tasty Ital­ian dishes like gnoc­chi or lasagne but they were re­ally heavy. Her gnoc­chi was full of eggs, flour and cheese. Now, as a pro­fes­sional, I re­alised that it’s not the way to pre­pare a dish. There is a dif­fer­ent way to pre­pare gnoc­chi with the right amount of in­gre­di­ents. So, when I cre­ate a de­gus­ta­tion menu, I want my guest to leave in a good con­di­tion with­out feel­ing too full or bloated.

What’s next for Luca Fantin?

Be­ing a chef is dif­fer­ent from other pro­fes­sions. Right now, I just want to keep the fire burn­ing, so to speak, to con­tin­u­ously de­velop and be­come bet­ter ev­ery day. This is ev­ery­day work be­cause there are con­stant changes with sup­plies, sea­sons, tech­niques, and you have to keep up to be on the top of the game.

The in­te­rior of Il Ris­torante - Luca Fantin at Bvl­gari Ginza Tower dur­ing the day. Carpac­cio a la Il Ris­torante - Luca Fantin at Bvl­gari Re­sort Bali Veg­etable Vari­a­tion

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.