Wednesday, August 5, 2015

Grill masters of the world, rejoice: the
celebrated Argentine chef Francis Mallmann is coming to America. For his
first restaurant in the U. S. , he has set his sights on Miami Beach—a
perfect fit, the chef says, thanks to the city's huge Latin community.
Three years in the making, Los Fuegos will be a part of the
much-anticipated  Faena Hotel project and will open in November.
(The other restaurant is from Austin-based chef Paul Qui. ) As its name
suggests, Los Fuegos will be all about fire. The outdoor kitchen—set right
in the hotel's courtyard—comes complete with a custom-made wood oven, an
over-sized grill, and an area dedicated to cooking in ashes. Once a week, the
restaurant will host a traditional asado, an outdoor party featuring whole
animals, including both meat and seafood.   On a recent visit to New
York, just hours before catching a flight to Buenos Aires, the peripatetic
chef stopped by the T+L offices, where he shared his perfect day of eating
around the world. Breakfast Claridge's in London. They have a
perfectly paced breakfast with the privacy you need that time of day. I
usually get the eggs Benedict and a drip coffee. It's a delicious and
beautiful meal. Lunch Carlito's in Buenos Aires. It's the opposite
of Claridges—a simple cantina without a menu. You sit down and the owner
just brings you what he has. One of my favorites is the reltoto with spinach.
There's a big Italian influence in the food. It's a pastry that has
spinach and ricotta and it's rolled up. Afternoon Drink For my
mid-day Negroni, I'd go to Hotel Hassler in Rome. It's a classic, but I
still love it. I'm not there often, so when I am, this is quite a treat.
Dinner Chez Panisse. I've been there many times, including a few weeks
ago for Bastille Day. The quality is great, and the experience is linked to
the democracy of the staff. Alice [Waters] leads the service, but then
everybody else is heard, and this builds up a confidence that shines in the
food. Dessert I'd go back to London to the River Cafe and have the
roasted peaches with mint and the amaretto liqueur Disaronno. The beauty is
in the quality of the produce. Every week, they send chefs to Italy to buy
ingredients. More good reads from T+L:
• World's Top 50 Hotels
• 25 Trips of a Lifetime
• 40 Reasons to Travel Now Did you enjoy this article?
Share it. On a recent visit to New York, the
renowned Argentine chef Francis Mallmann—whose first restaurant in the U. S.
opens this November in Miami Beach—stopped by the T+L offices, where he
shared his perfect day of eating around the world.

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