W.A.V.E.

THE FIVE BEST CHEFS IN THE WORLD

Who are the chefs who run the best restaurants in the world? The Danish Noma repeated for the third consecutive year in first place, followed by the Spanish El Celler de Can Roca and Mugaritz, in the second and third place respectively, the DOM in the fourth Brazilian and Italian Osteria Franciscan fifth.

Last Monday was held in London the ceremony of proclamation of The World’s 50 Best Restaurants, the top 50 restaurants in the world. The Danish Noma repeated for the third consecutive year in first place, followed by the Spanish El Celler de Can Roca and Mugaritz, in the second and third place respectively, the DOM in the fourth Brazilian and Italian Osteria Franciscan fifth.

But who are the best cooks who run these five great restaurants?

René Redzepi
Noma, Copenhagen, Denmark
11Born in Copenhagen in 1977, René Redzepi is the son of Albanian immigrant father and a Danish mother. Formed, among other great masters, with Ferran Adrià at elBulli, in addition to such prestigious establishments as The Freq. Laundry Thomas Keller or Le Jardin des Sens, the Pourcel brothers in 2003 opened his restaurant Noma (Not for Nordic and Ma for food) around Copenhagen.

A distinctive property with a gastronomic proposal based on the ingredients of your immediate surroundings, a local cuisine that explores the identity and flavor of fresh produce from Northern Europe, applying to working very refined culinary techniques.

In 2008, René Redzepi received the award in 2009 Madrid Fusion and Noma took third place in the prestigious list of the top 50 restaurants in the world. In 2010 it reached the number one spot, displacing Ferran Adrià, who had already announced the closure of elBulli after having held the title for five years, four of them consecutive.

no momThe ‘Bible’ of organic kitchen

In 2005, after two years of opening Noma, René Redzepi managed to drive ” The Manifesto for the New Nordic Kitchen ” (Manifesto for the New Nordic cuisine), a culinary code promoting the use of raw materials from the nearest environment, the interaction between chefs and farmers and sustainable cuisine, achieving wide acceptance not only among his closest colleagues in Denmark and the Nordic countries, but also among most young eco-chefs half the world who have come to regard as ” bible “of organic cuisine.

Maybe, say customers, is the quality and freshness of the raw materials used: March violets, wild garlic, seaweed from the coast, ground elder, sorrel, live Norway lobsters, meat semi-wild ox …

In a recent interview with the London newspaper The Guardian, Redzepi explained: “I have at my disposal a network of professional hunters who get me unique. For years dealing with a strange character, a guy with teeth in all directions looking for mushrooms from the 70 This man keeps up a notebook where he writes down the place of his findings and weather conditions in which nature produces its treasures . That book is his big secret, something like the recipe for Coca Cola “.

Joan Roca
El Celler de Can Roca, Girona, Spain
11Talking about Joan Roca is talk of working together and perfectly coordinated three brothers: the eldest, Joan, as a chef, Josep, in charge of the room as maitre-sommelier and Jordi, the youngest, who works as a chef cake shop.

Born into a family engaged for three generations to the restoration, which ran a simple and honest house traditional meal called Can Roca, the first memories of Joan is located in the old kitchen with his mother in front and a whole number of loyal customers who daily enjoyed their popular cuisine Catalan roots.

After attending culinary studies in Girona, Joan and his two brothers in 1986 he opened his own restaurant, right next to his parents, which they called El Celler de Can Roca. At first the restaurant was located in a narrow space, maladaptive, in which Joan could barely move in the kitchen and with a modest and simple decor. Finally, the place was remodeled to adapt to the evolution of the kitchen, which had made it back home line its origins to evolve into a much more current and sophisticated proposals.


11An indissoluble set

In today Celler, the three brothers form an indissoluble set in which each exerts its own area of expertise. This joint passion of the Roca brothers, along with their dedication and impeccable and well trained service has led to El Celler de Can Roca to get his third Michelin star last year 2010 and the election as the world’s second best restaurant for the second year consecutive.

Joan Roca maintains somehow tradition, but is trapped by it, but instead bases its success on special attention to balance, creating dishes containing sweet, salty and sour, all in harmony, without no fear of adopting the latest technology, such as using a vacuum for creating some of their signature dishes, chefmod software, such as the Iberian suckling pig.

But the pairing wines with your letter is a very important factor. Josep, as sommelier, has an almost encyclopedic knowledge of wines from around the world. Many of the dishes were created as a collaboration between the two brothers, where Josep took the most important notes of a wine and Joan worked to create a dish that complement.

Desserts, under the responsibility of Jordi, also have a modern touch and very daring, sometimes even using the deconstruction of a perfume as a base. Jordi manages to pick and highlight the floral notes of famous fragrances such as Carolina Herrera, then incorporate them into their creations.

Andoni Luis Aduriz
Mugaritz, Renteria, Spain
11This young Basque chef, recognized by major international media as “the most important on the world stage in recent times gastronomic phenomenon” was born in 1971 in San Sebastian.

His first encounter with the profession, as occupation of weekend and holiday, while studying hospitality was in a simple pizzeria. After completing their education, he began working with the great chefs, including Ramon Roteta, Hilario Arbelaitz, Jean Louis Neichel, Juan Mari Arzak, Fermín Arranbide and Pedro Subijana.

Between 1993 and 1994 part of the team of El Bulli, Ferran Adrià with the head, it is clear disciple. In 1996 he takes charge of the kitchen of Martin Berasategui, until in 1998 decided to ride solo its own restaurant Mugaritz, located in the ancient hamlet of Otzazulueta, in the depths of the Basque Country, precisely on the dividing line between Errenteria and Astigarraga, in the province of Guipuzcoa.

Recognized by the best world press, Andoni Luis Aduriz figure frequently in the pages of prestigious magazines, which devote large articles with definitions such as “whiz kid” made by the critic of The New York Times, Frank Bruni, or granted by the French gastronomic magazine “Omnivore” describing him as “one of the 15 best stories of the new kitchen that have occurred in recent years.”


11A brilliant career

The truth is that since the opening of Mugaritz, Andoni Luis Aduriz has been highlighted with the National Gastronomy Prize and the Euskadi Gastronomy Award, besides having two Michelin stars and have led to his restaurant to the current third place in the list of The best restaurants of the world.

As for its culinary offerings, Andoni Luis Aduriz is a chef renowned for its excellent technical ability, while it has developed a fresh and imaginative cuisine which incorporates a number of elements of nature, such as flowers and plants, creations that respond to a philosophy based on the constant search for perfection in each of their dishes.

Alex Atala
DOM Sao Paolo, Brazil
Contrary to what we are used in most of the great chefs, Alex Atala began in the kitchen by accident. This Brazilian born in 1968 in the neighborhood of Mooca in São Paulo, parent of Palestinian origin, left the family home at 14 to move to the big city of São Paulo, working as a DJ in a nightclub known fashion.

At 18 he decided to travel aimlessly to Europe, finally saturating in Brussels (Belgium), where he worked for a time in construction, as a painter of large areas. In order to prevent your residence permit will expire in that country, Atala enrolled at the Namur Hotel School, where he first made contact with the world of cooking and gastronomy.

Once obtained the title, had the opportunity to work in various restaurants in Belgium, France and Italy among them the restaurant chef Jean Pierre Bruneau, a three-star Michelin-where was shaping their newly obtained culinary knowledge, and learn to speak English, French and Italian.

In 1994 returns to Sao Paulo, where he worked in three different restaurants: Pasta Sushi, Filomena and Restaurant 72. With his brilliant talent, Alex begins to draw the attention of customers and especially from critics, earning the title “Chef revelation “Abred granted by the Brazilian Association of Restaurants.

In late 1999, Atala opened his own restaurant, DOM, in Sao Paulo and in recent years both the restaurant and the chef have earned countless awards, up to lie in fourth place of the best restaurants in the world.

In a country like Brazil, with huge and original food resources but which nevertheless has a little culinary tradition, the merit of this small restaurant with just 15 tables and self Alex Atala, it is quite remarkable.


Recovery of native ingredients

Atala has always shown great concern about the use of own ingredients from Brazil that have historically influenced the culture and food of their country. The result is an elegant proposal, with a style of cooking that combines a surprisingly unfamiliar ingredients and products of the Amazon with modern international techniques.

In this sense, Alex Atala has indeed become an active promoter of sustainability of indigenous communities, which supports by purchasing products so that these unique local ingredients to regenerate thus avoiding extinction.

But he also believes strongly in the use of new culinary techniques, including chemical, to reach proposals that mere classic and good products did not allow traditionally reach a cook.

Massimo Bottura
Osteria Francescana, Modena, Italy
At 48, Massimo Bottura is a bold and sensitive chef who has managed splendidly combine tradition and innovation. As in other current restoration projects, several assistants very high level experience daily with flavors and textures in an environment that looks more like a physico-chemical a laboratory that proper kitchen.

Bottura is the creator, owner and chef of Osteria Francescana, a place that opened its doors for the first time 20 years ago in an old inn for pilgrims attached to a Franciscan convent in the city of Modena, capital of a region internationally recognized for production of the famous balsamic vinegar.

During this time, in which the restaurant has climbed to fifth in the world rankings, plus get two Michelin stars, the Osteria has been occupying gradually, several adjacent buildings and adding to its walls some of the best pieces of contemporary art in the world, a topic that Massimo passionate expert and collector is declared.

Born in Modena in 1962 into a family of wealthy owners of oil wells, he is interested very young for gastronomy. In 1986 he buys an old tavern in Campazzo, near Nonantola, where he learns to know the mysteries of the cuisine of the region, the so-called kitchen “Emilian”.

In 1992 he makes the legendary Alain Ducasse invited to spend a few months in its historic restaurant Le Louis XV in Monaco, where you familiarize yourself with the rules of the new kitchen. In 2000 and after a visit to the Osteria Francescana, Ferran Adrià invites you to spend a few months in elBulli, where contact with molecular cuisine.


“When cooking I like to think I make art”

Bottura culinary approach is to get its innovative dishes a perfect union between textures, temperatures and flavors, an activity with which Massimo recognizes fully enjoy because as said “cooking I like to think I make art.”

Among its specialties are dishes that invite you to discover a range of flavors, such as ravioli stuffed with cotechino, lentils with bean sauce or the classic Caesar salad prepared with balsamic vinegar, dishes prepared with a touch of color and a texture that They make, in addition to the palate, irresistible sight.

 

(c) Copyright 1997-2001 - Worldwide Alternatives to ViolencE - All Rights Reserved - Webmaster