A multi-sen­sory gas­tro­nomic ex­pe­ri­ence where chef Francesco Ger­mani's bold pair­ings re­sult in sub­lime flavours, en­hanced by a min­i­mal­ist am­bi­ence. Wel­come to La Maniera di Carlo.

Where Milan - - CONTENTS - By Simona P.K. Daviddi >> Via Ra­sori, 12. T: 02 76024261. www.lamanieradi­carlo.it

Wel­come to La Maniera di Carlo, where you can ex­pe­ri­ence food for the five senses

You won’t just find La Maniera di Carlo just by chance. You have to know where to find it, be­cause it’s hid­den in a nar­row street, only steps from one of the most clas­sic ar­eas of the most so­phis­ti­cated Milanese shop­ping, in corso Ver­celli. It only has a few ta­bles, beau­ti­fully laid with el­e­gant, min­i­mal­ist table­ware, high­lighted by un­ex­pected de­tails and colour­ful el­e­ments that add a touch of warmth and style. Other un­ex­pected fea­tures in­clude the restau­rant’s cui­sine, and the dishes on which it is served: stone, slate slabs, halved co­conut shells and wooden boards – each has a story to tell and an un­usual way of stim­u­lat­ing the five senses. Un­fa­mil­iar tex­tures, vi­brant colours, de­cep­tive shapes and in­tense flavours fol­low one upon the an­other as each course is served, invit­ing din­ers to em­bark upon a multi-sen­sory culi­nary voyage, which mar­ries bold pair­ings and suc­cess­ful gas­tro­nomic ex­per­i­ments. Its owner, Francesco Ger­mani, is at the helm of the lo­cale. The restau­rant is ded­i­cated to his father Carlo. In ad­di­tion to hold­ing a de­gree in phys­i­cal ed­u­ca­tion, Francesco has also ap­peared on the renowned tele­vi­sion se­ries Top Chef Italia. His strength lies in his pas­sion, cu­rios­ity and on­go­ing search for fresh in­gre­di­ents, which he sources from small lo­cal pro­duc­ers in or­der to guar­an­tee pre­mium qual­ity, and it is here that he often dis­cov­ers prod­ucts long-since for­got­ten by chefs of haute cui­sine. A fan of all forms of ex­per­i­men­ta­tion, he al­lows him­self to be trans­ported by his keen sense of aes­thet­ics and strong cre­ative in­tu­ition. The re­sult is the con­struc­tion of dishes that are highly orig­i­nal, sur­pris­ing and as beau­ti­ful as a work of art. Some ex­am­ples? Porcini mush­room con­sommé in­fused with oys­ter and snail wa­ter, and herb ex­tracts; scal­lops with ta­marind vanilla, sour sauce and pineap­ple; risotto with wasabi, basil and white choco­late; am­ber­jack with cur­ryflavoured pump­kin, man­darin and let­tuce and rab­bit pick­led in oil with vi­o­let pota­toes, mango jam, thyme and bay leaves.

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