Chef Massimo Bottura – Behind the Success of Osteria la Francescana

Do you like this post?

Chef Massimo Bottura is the owner and head chef of Osteria la Francescana in Italy. His restaurant has been named as the 6th best restaurant of the world, and he, himself, has won numerous awards for his culinary skill.

Born on September 30, 1962, Massimo Bottura came from a family whose business is totally not related to the culinary world as they have been in the wholesale industry for petroleum products. However, his first passion is cooking, and it was in 1986 that he finally had the chance to pursue his passion. He purchased an old inn in Campazzo and turned it into a restaurant offering traditional French cuisine, and because he has the natural talent in cooking, his restaurant soon became known in their area that it even attracted some of the famous chefs known worldwide.

In 1992, Chef Alain Ducasee invited Chef Bottura to work with him in Monaca at the Le Louis XV where the latter had the opportunity to polish his skill. Here, he learned the cooking techniques of Chef Ducasee, and during that period of time, the two have formed a good relationship.

Chef Bottura pursued continued culinary education in New York, and in the mid 90s, he opened Osteria Francescana. He focused on creating classic French cuisine, and his restaurant soon became a popular dining hotspot not only for the good food that he prepares and cooks but also for the creative way that he plates his dishes.

Of course, this is not enough for Chef Bottura as he strives to perfect his skill. In the early 2000s, he worked with another world-famous chef, Chef Ferran Adria who is considered as the father of molecular gastronomy. Under Chef Adria’s tutelage, he learned the art of manipulating the ingredients and the temperature of the food to create an innovative dish.

Today, Chef Bottura is considered as one of the best chefs not only in Italy but in the whole world as well. His cuisine may be innovative especially since he is known to reinvent traditional French dishes and giving them a modern twist, but you will always detect a hint of tradition in his dishes. Chef Bottura is known for his use of fresh ingredients in his dishes, and he is a firm believer that it is always the finest and the freshest ingredients that make a good dish. This love and passion for good food is clearly shown in his creations.

Because of the elegant atmosphere of his restaurant, the exemplary service, the good wines, and most especially because of Chef Bottura’s culinary skill, he started earning more awards and praises. In 2002, he received his first Michelin star, and in 2006, he received his second Michelin star. His restaurant was named as the best restaurant in Italy, and in 2009, it finally got into the coveted Top 50 Best Restaurants of the World.

Chef Massimo Bottura’s Spoonable Bloody Mary

Ingredients:

2 1/4 teaspoons unflavored powdered gelatin (1 envelope)
3 1/2 cups tomato juice
1/2 cup vodka
Salt and freshly ground pepper
1/2 teaspoon Worcestershire sauce
5 celery ribs, peeled and coarsely chopped
2 tablespoons fresh lemon juice
1/4 cup heavy cream
1/2 teaspoon hot sauce
2 tablespoons finely shredded basil

Directions:

In a small saucepan, sprinkle the gelatin over 1 cup of the tomato juice and let stand until softened, about 5 minutes. Set the saucepan over moderate heat and stir until the juice is warm and the gelatin has dissolved completely, about 4 minutes; do not let the juice get too hot.
Pour the juice into a glass measuring cup and stir in the remaining 2 1/2 cups of tomato juice and the vodka. Season with salt, pepper and the Worcestershire sauce, then pour into whiskey tumblers. Refrigerate until set, at least 6 hours or overnight.
In a blender, puree the celery with the lemon juice. Strain the puree through a fine sieve and season with salt. Cover the celery juice and refrigerate.
In a medium bowl, whip the cream until soft peaks form. Add the hot sauce, season with salt and whip until firm. Cover and refrigerate.
Add 2 tablespoons of the celery juice to each glass of tomato jelly. Top with heaping teaspoons of the hot pepper cream and the shredded basil. Serve with small spoons.

Make Ahead: The tomato jelly, celery juice and hot pepper cream can be refrigerated separately for 2 days. Gently re-whip the cream before serving.

Notes:

One Serving: Calories 86 kcal, Total Fat 2.9 gm, Saturated Fat 1.7 gm, Protein 2 gm, Carbohydrates 6 gm.

Popularity: 3% [?]

Currently 0 comment - But what do you think?