Jordi Roca joins the Bottura team for a memorable dinner
Four famous chefs, a kitchen, a surprise menu and an unforgettable celebration of multiculturalism: the first Culinary Carousel had place on July 28 at the Gucci Osteria at Massimo Bottura in Florence, in the historical Piazza della Signoria. The new series of unusual dining experiences was designed to highlight the creativity of some of the most famous chefs in the world, inviting them to create an unexpected and fantastic menu that takes guests on a journey of gastronomic discovery.
On the occasion of this first event, Jordi RocaWorld-famous Chef Pâtissier of the three-star Michelin restaurant El Celler de Can Roca in Spain, and the Chef Massimo Bottura of the legendary Osteria Francescana of Modena were as from Karime Lopez and Takahiko Kondo, Co-Executive Chef of Gucci Osteria Firenze. In a fun twist, the chefs exchanged positions for the evening: Bottura transformed classic Italian dishes into desserts, while Roca and the Gucci Osteria team did the opposite, turning desserts into surprising savory dishes.
The kitchen has become an extraordinary space in which to play with flavors, techniques and narratives, which has given life to an original menu that has highlighted the different paths, stories and passions of the chefs, in what is destined to become a new, whimsical and original experience for gourmets and guests of the Osteria.
The chef Jordi Roca made his debut in the pastry section of El Celler de Can Roca in Girona, Spain, in the late 1990s. From there began the career of one of the most exciting pastry chefs in the world, who has demonstrated his innate curiosity in creations that remain to fascinate the public and to pastry chefs from all over the world.
In addition to being Chef Pâtissier a El Celler de Can RocaRoca extended its confectionery empire with the opening of Rocambolesc in 2012, indulging his passion for ice cream, and of Casa Cacaoin Girona, in 2020. The latter is the most recent venture of the Roca brothers and combines chocolate factory, laboratory, shop, tasting area and boutique hotel, all aimed at creating a culture of chocolate, where the chef follows every stage of the chocolate production process.
The menu in detail
Culinary carousel
Panettone, lentils and cotechino (also on August 15th)
Adaptation of the Gucci Flora Gorgeous Gardenia fragrance,
Gazpacho of figs with floral nuances
Trip to Smoked Eggplant Habana with Cigar
Poma d’Or Pomo d’Oro from Sobrasada and Grilled Apple
The Cannolo that wants becomes a Cannelloni
Charley Marley Travels to Mexico
Almost a Spaghetti al Pomodoro
Small Four
Venetian-style liver macaron
Carbonara cannolo
Chocolate from the Garden of Casa Maria Luigia
Oops! I forgot the Caprese
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Gucci Osteria by Massimo Bottura
Gucci Osteria da Massimo Bottura encompasses a number of contemporary restaurants that share the same values and principles. Located in selected cities around the world, each celebrates their own unique identity, sharing a culinary philosophy that rides the wave of the seasons with creativity, elegance, humor and sensuality. Capturing the youthful energy embodied by the Maison Gucci and its parallels with the philosophy of chef Massimo Bottura, Gucci Osteria draws on a unique hereditary thread: always contemporary in its present, but always projected towards the future.