CHEFS WITH PANACHE - GENEVA, SWITZERLAND Sapori at Le Richemond A superb restaurant with exquisite Italian cuisine in a chic setting, on the shore of Lake Geneva. By Diana Mehl
Executive Chef Pietro Amato.
In the warm, contemporary
and cosmopolitan atmosphere of the Italian restaurant Sapori at Le
Richemond, Sicilian chef Pietro Amato creates sophisticated dishes,
placing great emphasis on the quality and freshness of all the products
used.Only 34 years
of age, executive chef Pietro Amato is blessed with a rare talent
and creativity. His passion for cooking comes across in the food, which
pairs tradition and modernity.
Sapori truly highlights the Italian art de vivre.
The gastronomic pleasures begin early on with the presentation of the
bread basket. Not less than five kinds of different bread are offered
at each meal, with a small helping of the most mouth-watering olive
oils.
Fish aficionados will delight in such dishes as wild salmon accompanied
by cannoli of bread, sea bass dressed with a Dijon vinaigrette, and
fillet of mullet with tomatoes and capers, served with a black olive
sauce and polenta.
The home-made pastas are a real high point at Sapori.
The truffle season has seen the introduction of some delicious new recipes,
such as carnaroli risotto with white truffle and tagliolini with black
truffle, foie gras and toasted pine nuts.
A good selection of wines from the mythical cellar
of Le Richemond, which has been updated by head sommelier Sébastien
Humbert, tops off the perfect meal.
And
make sure you do not leave without sampling a delicious dessert prepared
by head pastry chef Arnaud Salvetti – try
the Moelleux au Chocolat (a kind of gooey chocolate souffle) or his latest creation Le Croustillant de Gruée de Cacao et Crème de Marron avec son Sorbet de Cacao Amer (a crunchy concoction made with cocoa and chestnuts, served with a bitter chocolate sorbet).
The decor of Sapori is both contemporary and eclectic, in keeping with all the areas of the newly-renovated hotel. It features dark wood, rich warm materials and wall coverings, leathers, the signature red of Le Richemond, the hotel's omnipresent alcoves with floral accents, interesting crockery and impeccable service.
TRILOGY OF VEAL, WHITE POLENTA, WILD MUSHROOMS
By Executive Chef Pietro Amato
Trilogy of veal, white polenta, wild mushrooms, by Executive Chef Pietro Amato.
INGREDIENTS
Garnish:
150g wild mushrooms
5g chopped shallots
5g whole garlic
150ml veal jus
5g Colonnata Lard
100g white polenta
200g water
15g butter
Extra virgin olive oil
2g thyme
Polenta chips
60g veal fillet
50g veal liver
100g fresh peas
80g veal cheek
Sea salt and thyme
20 gr shallots
PREP TIME: 15 minutes COOK TIME: 15 minutes
To make the polenta (20 minutes)
Combine water, olive oil and a pinch of salt, bring to boil and add
the polenta, turning it with a whisk until it is cooked and soft.
To make the veal
Clean the cheek of veal. Prepare the vegetables. Braise veal cheek with
red wine and cook in the oven for 2.5 hours.
Cook liver, then line with lard to maintain
pinkness.
Pan fry the veal medallion for a few minutes and let it stand a few minutes
more before serving.
Saute the mixed mushrooms with the shallots
and extra virgin olive oil.
Dress the plate and serve with polenta chips and
gravy.
KITCHEN TIP: Every part of the veal has to be really fresh, especially
the veal liver after removing the skin. The cheek should have a
nice pink color and not be overcooked. The veal medallion
must be taken from the best part of the veal: the filet mignon. The
quality of each ingredient is vital to the success of the recipe.
WINE PAIRING: I like to combine this dish with a Barbaresco to highlight the delicate note of the veal variation.
Sapori at Le Richemond
Jardin Brunswick, 1201 Geneva, Switzerland
+41.22.715.7000 www.roccofortecollection.com
Le Richemond, built in 1875, boasts a top location in the center of Geneva near shopping and the business quarter, with a superb view of the lake and the Alps. The Genevan palace has re-opened its doors in September 2007 after 20 months of refurbishment. Today it counts 109 rooms, including 26 suites, the restaurant Sapori, a bar, conference rooms, a ball room, and a real spa, with treatment rooms and a fitness center.
And
make sure you do not leave without sampling a delicious dessert prepared
by head pastry chef Arnaud Salvetti – try
