Cold Spaghetti and Squid Ink
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