美食地图志- chef's table S1E1

Dayuanfan
2018-03-10 11:27:57
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Tagliatella Postmodern- Espresso
          ------"The Modenesi are also back with him, if they can get in."
Place: City of Modena, Italy
Person: A man called Massimo
Opening: big wheels of PARMIGIANO-REGGIANO!

Restaurant: Osteria Francescana (It seems, from the following story, that people tend to keep the original name by its previous owner)

Introduction by Faith Willinger, a food writer for Food & Wine (Her comments were found vague, pale and non-useful as I found most commentators; cliches like "more than the food ", "it's the concept"). Fortunately, the documentary managed to present us Massimo's creation and CONCEPT as the story unfolded.
Key words: traditional Modena ingredients, unlike a trattoria, more modern way with memory; artistic sensibility

Massimo: The aging process is Modena
And therefore, FIVE AGES OF PARMIGIANO REGGIANO

HAHAHAHA
Oops! I dropped the lemon tart!

pooping pigeons:
"Those pigeons, that's like me. I'm trying to change the Italian kitchen, but the only way I'm going to get noticed is if I kind of go up in the rafters and look from above and, in a way, deface the generation that came before me."

It was unbelievably CUTE looking at the six tortellini in a line backed with quite grand music following the flow of the shooting: Tortellini walking into broth.

MENU:
Oyster in the Woods


A Potato waiting to Become a Truffle


Zuppa Inglese, (hot & cold)


An Eel Swimming up the Po River


Camouflage: A Hare in the Woods


Caesar salad in Emilia


Oh Deer!


Bread is Gold


The Crunchy Part of the Lasagna


Oops! I Dropped the Lemon Tart


Five Ages of Parmigiano Reggiano


Croccantino of Foie Gras with Aged Balsamic Vinegar Heart (didn't Massimo compare balsamic vinegar as his blood and parmigiana as his muscles? )
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