HomeFood & BeverageMartino Ruggieri: who is the most loved Apulian chef in France

Martino Ruggieri: who is the most loved Apulian chef in France

No hot comments: Martino Ruggierion social networks, leaves the words of the joyous shout of his team gathered in front of the screen for the news of his second Michelin star Maison Ruggieri Paris. An outstanding result if you consider that the restaurant on Rue Treilhard, in the eighth arrondissement of the French capital, opened its doors only in the fall of 2022. Two stars in less than two years: an almost impossible result that speaks of the great success of an Italian who moved France.

Yes, because this result brings a little celebration in Puglia too, in Martina Franca, where the chef was born and raised before embarking on the path of haute cuisine. The path that led him over the years to the greatest: Riccardo Camanini on Lake Garda (one of the best in the world, according to The 50 best restaurants in the world), Heinz Beck in Rome (three Michelin stars) andAtelier de Joel Rebuchon, the first of the two sacred monsters of French cuisine whose techniques Ruggieri learned. It’s the second Yannick Alenohis great teacher (and great cultivator of talents) who makes him a chef in his own Pavilion Ledoyenbefore giving him the nod (and suggesting the name) for his solo restaurant project.

The kitchen of Maison Ruggieri

Martino Ruggieri’s idea of ​​the Parisian dining room is built around an intimate restaurant, which tastes “homey”, but on a special occasion. A place where you can serve someone «generous, exploratory, avant-garde cuisine».

The menu Maison Ruggieri evolves with the seasons, drawing on the products of local suppliers such as Crèmerie Delacour, a historic dairy in the eighth arrondissement of Paris (where the butter and cheeses come from) or Moulins de Chérisy, a family company from which the chef gets the flour for his breads.

Very modern (and commendable too). the zero-waste philosophy approach, with very little food waste thanks also to the use of fermentation and drying processes for vegetables, meats and other products. Not only from a culinary point of view: Martino Ruggieri, with the idea of ​​reusing leftovers, too transformed from chef to sculptor. “Almost four years ago, a huge amount of food was ordered during a reception,” he says. “At the end of the service, the observation was alarming: there was tons of residue.”

Martino Ruggieri, who is the most loved Apulian chef in France

From there, together with the Maison Ruggieri team, was born the idea of ​​reusing them to create works of art, drying them and turning them into something else, something malleable. “We layered these leathers on the soles and dried them for a long time under very specific conditions, thus creating a new material,” explains Ruggieri. “The drying process created elegant architectural sculptures. From there, a world opened up. Of course, there were setbacks with some leftover food, but that’s the very essence of experimentation. Today we have developed the process and are able to incorporate seaweed, vegetables and even the bones of cuts of meat used in the kitchen to create sculptures.”

Source: VanityFair

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