Osteria Francescana at Sotheby’s London

“The Jimi Hendrix of Italian Chefs”*

Massimo Bottura to bring Osteria Francescana, his three-Michelin star restaurant in Modena, Italy to the Contemporary Art Galleries of Sotheby’s London
27th, 28th and 29th June 2015

“Cooking is about not only the quality of ingredients, but also the quality of the ideas”
Massimo Bottura

Massimo Bottura © Paolo Terzi

London, 2 June 2015 – One of the world’s most creative culinary forces, Massimo Bottura, will bring his celebrated three Michelin-starred restaurant, Osteria Francescana, from the medieval Italian city of Modena to the contemporary art galleries of Sotheby’s London auction house this summer.

 

Transporting the conceptual premises of contemporary art into the kitchen, Massimo Bottura is a leading figure amongst a new generation of Italian chefs. Juxtaposing tradition and innovation with art and design, Bottura draws inspiration from a myriad of avant-garde contemporary artists – an approach that has won him the number two place on list of the World’s 50 Best Restaurants.

 

The restaurant will open its doors at Sotheby’s in London for three days on the evenings of 27th, 28th and 29th June 2015, with a seven-course tasting menu carefully selected to provoke a dialogue between food and art.

 

Dishes on offer include the Damien Hirst-inspired ‘Beautiful Psychedelic Spin-painted veal, not flame grilled’ – a beef fillet, first marinated in milk, and then served with tri colour sauces purposefully spun like the artist’s spin-paintings. The sixth course, ‘Oops! I Dropped the Lemon Tart’ pays homage to Ai Weiwei’s radical work Dropping a Han Dynasty Urn (1995). The final course, ‘Camouflage: Hare in the Woods’ is inspired by Pablo Picasso who saw Cubism in a painted military truck.

 

Housed within the art galleries of the auction house, the restaurant will be hung with contemporary artworks by many of the artists who have influenced Bottura’s conceptual approach to cooking: Lucio Fontana, Damien Hirst, Maurizio Cattelan, Gerhard Richter. Spanning over 50 years of artistic production, the works will all be included in Sotheby’s upcoming auctions of Contemporary Art on 1st and 2nd July.

 

Strictly by reservation only

Seven course tasting menu including a welcome aperitif: £250.

A wine pairing will be available at £95.

 

For bookings

Visit: www.sothebys.com/of

Or email: ofpopup@sothebys.com

Sotheby’s, 34-35 New Bond Street, London, W1A 2AA

 

 

Massimo Bottura and Osteria Francescana

 

Osteria Francescana had long attracted artists, critics and collectors alike before Bottura took on ownership in 1995. Located next to numerous artist’s studios and galleries in Modena in northern Italy, the restaurant has been the centre of non-stop traffic from galleries all over the world for many years. In Massimo’s words, ‘We fed them and they fed us, and the exchange brought unlimited energy and stimulus to the restaurant…“In time the art found its way into the kitchen, and before we knew it art became our landscape of ideas, firing our palates and our recipes with imagination…it became a reference point for a kitchen that was determined to move forward, beyond tradition, beyond our horizons” (extract from Never Trust a Skinny Italian Chef (Phiadon, 2014)

 

First introduced to contemporary art by his wife Lara, Bottura is a passionate collector counting works by Cindy Sherman, George Condo, Ai Wei Wei, Francesco Vezzoli, Alberto Boetti among his collection today. Gavin Turk’s bronze ‘bin bag’ takes pride of place in Osteria Francescana, as do Maurizio Cattelan’s Tourists – taxidermy pigeons acquired by Bottura at the Venice Biennale in 1997.

 

 

For more information on Bottura’s book Never Trust a Skinny Italian Chef published by Phaidon, please click here or watch the video here.

 

Between May and October this year Bottura is taking lead role in the Milan EXPO ‘Food for Soul’ project. For more information please click here.

 

* “Massimo Bottura is the Jimi Hendrix of Italian chefs… He takes familiar dishes and classical flavors and techniques and turns them on their heads in a way that is innovative, boundary breaking, sky kissing, and entirely whimsical, but ultimately timeless, and most importantly, deliciously satisfying”.

– Mario Batali

 

 

 

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