MAD 3, dove si consuma Guts, scontro per la carne all’ultima interiora

dal 29 August 2013 su www.scattidigusto.it

Sono partito per il MAD 3, terza edizione a Copenhagen come se andassi in pellegrinaggio in un luogo sacro. Munito di articoli e fogli, attendo impazientemente l’inizio. Il Symposium quest’anno è co/curato da David Chang, chef del Momofoku a New York City, fondatore di Lucky Peach e proprietario e chef di un’altra decina di ristoranti sparsi nel mondo.

Quest’anno il tema dell’incontro è le “interiora”, “Guts”, con la più larga accezione di “aver stomaco, coraggio”. Si susseguono chef e scienziati, artis [...leggi]

tags : burro punti sala latte vegano mise en place messicana gallina internazionale
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