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Andrea Berton (1970) began his adventure in cooking in Milan, with master chef Gualtiero Marchesi, in Via Bonvesin della Riva. After that, he worked in some of the most important restaurants in the world. First in London, at Mossiman’s, then in Florence, at the Enoteca Pinchiorri, with Carlo Cracco, then in Montecarlo, at the Louis XV, with Alain Ducasse. From 1997 to 2001 he was the Chef at the Taverna di Colloredo of Monte Albano, a restaurant which, under his direction, earned a Michelin star. After this important experience, he returned to Marchesi, as Executive Chef of the group.
Finally, in 2005 Andrea Berton began to work with Trussardi, starting on the study that was to lead to the opening of the new restaurant in June 2006, of which he is Director and Executive Chef, the Trussardi alla Scala Restaurant.
Underlying the project of the Trussardi alla Scala Restaurant there is an in-depth study on raw materials: starting off from the selection of the best ingredients and thanks to the continuous research for clean and essential tastes, Andrea Berton experiments with cooking methods, combinations and consistencies to obtain authentic and easily identified flavours. The dishes of the Trussardi alla Scala Restaurant stand out for their harmony and fried goose liver with corn sauce, sweet and salty pop-corn, balsamic vinegar jelly; Salt–cod ravioli, red pepper oil; Muesli soufflé, yoghurt ice cream are only some of the dishes on the menu, which changes constantly according to the season and the inventiveness of the chef.
Thanks to the transparency of these dishes, the combinations which are always stimulating, and the light bases, it is possible to follow a clear and well-defined itinerary of flavours at the Trussardi alla Scala Restaurant which remains in the memory for a long time.
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