Massimo Bottura in Asia

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.

Below are some images of the events;

Massimo in Taiwan: (from left) La Festa di Chef Massimo Bottura, all the team, Balsamic Vinegar tasting, Hotel Villa 32

Massimo in Singapore: (from left) Akmal at Iggy’s opening a Parmigiano and Cheese and fog of Parmigiano Reggiano to introduce Emilia Romagna in Singapore

Massimo in Tokyo: (from left) Dinner at Mibu, Waiting for the train to Sandai, Tasting local cherries and wasabi and preparing Abalone


























This entry was posted in London Food PR, London Restaurant PR, Massimo Bottura, Osteria Francescana, Spoon Blog 2012 and tagged , , , , , , , , , , , . Bookmark the permalink.

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