Chef Massimo Bottura – Grabbing the 13th Spot with His Iconoclastic Cuisines

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Osteria Francescana barely made the list last year. It also missed out in grabbing a spot in the World’s 50 Best Restaurants last year. However, it is an entirely different story this year – and Chef Massimo Bottura must be so ecstatic to have grabbed the 13^th spot this year. This is not an easy feat. He beat some famous chefs like Tetsuya and Ramsay. Of course, in Ramsay’s case, it was practically inevitable as it is expected that Osteria Francescana would grab this spot in this year’s list. After all, this restaurant offers the most cutting edge cuisines in the whole country. Its chef has mastered the art of mixing food with geometry. Every dish offers practically perfect color, texture and flavor. It’s hard to choose a favorite.

A dinner at Osteria Francecana is certainly a memorable experience. With the artistic skill of Chef Bottura, it is hard not to be completely taken by this chef. He matches the décor of his restaurant with the food he prepares. He’s definitely not the kind of Italian chef you would normally expect. He is an anomaly – a good one, that is. Accordingly, his restaurant defies the typical expectations. Of course, its chef is the ultimate cause. His eccentricities are something that you would expect from El Bulli’s Ferran Adria or Fat Duck’s Heston Blumenthal. Indeed, this two-star chef is obviously on his way to grabbing his third star and a higher rank on the list.

His culinary masterpieces are prepared using modern cooking techniques. But like other great chefs, he draws inspiration from traditional methods and he mixes techniques and recipes. Over time, he has perfected his techniques and as a result, he has hundreds of customers lining up to enjoy his meal. His restaurant is widely recognized as the best in Modena, Italy. There are some people who would argue that this is the best in the country. Few would refute this claim. After all, it is the 13^th best restaurant in the world!

Chef Bottura is considered to be one of the finest chefs in Italy. In truth, it is not surprising that he gained this kind of reputation. He is a truly innovative chef who respects his craft. He recognizes traditions and he insists on the finest ingredients. This is probably the things that he learned fro Alain Ducasse and Ferran Adria. He worked a chef job for Chef Ducasse for more than a decade. In truth, he doesn’t seem to really care about recognitions and Michelin stars. He is actually more concerned about perfecting his craft and providing the best dishes to his customers. This is the reason why he has earned the respect of his colleagues and his customers.

Massimo Bottura’s Spoonable Bloody Marys

Ingredients

2 1/4 teaspoons unflavored powdered gelatin (1 envelope)

1. 3 1/2 cups tomato juice

2. 1/2 cup vodka

3. Salt and freshly ground pepper

4. 1/2 teaspoon Worcestershire sauce

5. 5 celery ribs, peeled and coarsely chopped

6. 2 tablespoons fresh lemon juice

7. 1/4 cup heavy cream

8. 1/2 teaspoon hot sauce

9. 2 tablespoons finely shredded basil

Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Image credit: emozionedelgusto

Recipe via Food and Wine

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Massimo Bottura

Ristorante La Francescana

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