The past few months have seen Asia embracing the cuisine and concepts of Massimo Bottura of Modena’s Osteria Francescana.
In August, amidst the natural hot springs and mountains of Taiwan’s beautiful Hotel Villa 32, Chef Bottura was at the centre of a gala event and provided guests with an exquisite tasting experience. His ‘Come to Italy’ menu included Veal cooked under ash with potato puree, chlorophyll, carbon oil and Traditional Balsamic Vinegar of Modena, Guitar string pasta simmered in burned calamari broth and finished with Fines de Claires oysters and extra virgin olive oil and his famous Compression of pasta and beans and Foie Gras crunch with Traditional Balsamic Vinegar of Modena.
In September Bottura joined Yasuhiro Sasajima, from one of Kyoto’s most prized restaurants Il Ghiottone, for a seven-course dinner in aid of Singapore-based charity Able – Abilities Beyond Limitations and Expectations. The event took place at Iggy’s in Singapore.
During September, Massimo also attended Tokyo Taste – the Basque Culinary Institute’s G9 meeting. During this event, Massimo joined Ferran Adria (Chairman), Alex Atala, Gaston Acurio and Joan Roca and other members of the board, to share their views and experience about contemporary cuisine, its evolution and future trends.