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S.Pellegrino Sapori Ticino dedicated a special evening to four aspiring young chefs at Young Chef Night, Restaurant Seven, Lugano, this month where the four talents combined skills to produce a unique five course menu. Each chef under 30 years old showcased their signature dish that won them acclaim in S.Pellegino Young Chef 2015, the global talent competition to find the best young chef in the world.
In the kitchen were Mark Moriarty, the final winner of S.Pellegrino Young Chef 2015, Paulo Griffa, the winner for Italy, Martin Elschnerr, number one young chef in Switzerland and Francesco Sangalli who made the Swiss finals with his unusual dessert.
Whilst the prestigious food and wine festival celebrates its 10th Anniversary in the Swiss canton this year, matched by an equal number of three Michelin starred chef dinners, and the likes of Massimo Bottura, the event is equally designed to attract younger and encourage young chefs who could become the future culinary greats.
Photos: © Rémy Steinegger.
From Left, Mark Moriarty, Paulo Griffa, Martin Elschnerr, Francesco Sangalli
Here's a look at the dishes the four young chefs created on the night for the one off menu:
Chef Mark Moriarty presented diners with two dishes, including the vegetarian option that earned him the victory as Best Young Chef; celeriac celery cooked in fermented barley and hay, celery seasoned and smoked turnip, celery and turnip tea roasted hay as well as a meat centric dish of lamb, artichoke, mint and potato boulangére.
Photo: Mark Moriarty's celeriac celery cooked in fermented barley and hay, celery seasoned and smoked turnip, celery and roasted turnip
Photo: Mark Moriarty's Lamb, artichoke, mint and potato boulangére
Martin Elschner wowed diners with his steamed char, cucumber and sour cream ice cream where the Swiss chef's attention to detail and the dishes smoky, sweet and savory notes were much appreciated.
Paulo Griffa presented the dish that earned him the title of 'Best Young Chef of Italy' with his unusual pairing of tripe and foie gras, proving that two ingredients from opposite ends of the culinary spectrum can be successully combined.
Photo: Paolo Griffa's Tripe and Foie Gras
And finally for dessert was Francesco Sangalli's unusual dish entitiled "The bicycle" decorated with a licorice powder bicycle on the surface revealing a beer flaoured centre laced with Sorrento lemon and tapioca balls cooked in pollen in a tribute to the young chef's passion for beer and street art.
Photo: Francesco Sangalli's "The Bicycle "
The team relax with a well deserved toast post service:
All images © Remy Steinegger
