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2012-10-09
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The future belongs to the young: Villa Danieli recently welcomed a 24-year-old head chef from Turin to help shake things up a little. It's always a joy to step back into this inimitably charming eatery; this was KL's first Italian outlet that I truly fell in love with, probably eight years ago. Amuse bouche of chicken with cauliflower mousse. Asparagus risotto with demi glace reduction. Perfectly firm rice, with a rich taste and an almost nutty texture. Might have worked even better with some
The future belongs to the young: Villa Danieli recently welcomed a 24-year-old head chef from Turin to help shake things up a little. It's always a joy to step back into this inimitably charming eatery; this was KL's first Italian outlet that I truly fell in love with, probably eight years ago.
Amuse bouche of chicken with cauliflower mousse.
Asparagus risotto with demi glace reduction. Perfectly firm rice, with a rich taste and an almost nutty texture. Might have worked even better with some scallops on top.
Herb-scented potato gnocchi with seasonal veggies. Based on these few savory recipes, the new chef _ Simone La Gamba _ favors authoritatively aromatic flavors that really stand out but might become a bit overwhelming after awhile.
A wine tasting flight: Semillon Chardonnay, Lindermans Premier Selection, Australia; Chardonnay, Penfolds Koonunga Hill, Australia; Sauvignon Blanc, Villa Maria Private Bin, Marlborough, New Zealand.
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