Gucci and Massimo Bottura are two of the biggest Italian names in their fields right now. Put them in the same room, and you’ll get the aesthetic refinement of Gucci under the hand of Alessandro Michele and the sharpened culinary senses of Massimo Bottura — the lynchpin of modern Italian gastronomy.
That’s precisely the experience at the Singapore edition of Gucci Osteria da Massimo Bottura. The pop-up restaurant at The Arts House organised by culinary events company Savour is a seamless experience presided by chef Karime Lopez and her team. There’s a four-course menu at lunch and seven courses at dinner serving up to 60 diners per service.
Expect the same green hued walls as Gucci Osteria in Florence while food is served on Gucci Herbarium crockery from the Gucci Décor collection. The dishes meanwhile are meant to tell a story — that of chefs Karime and Massimo himself. Here’s a preview of that story.
The Singapore edition of Gucci Osteria da Massimo Bottura runs from 1 May – 2 June 2019. For more information, head to savour.sg/gucciosteria
Whether it’s lunch or dinner, the experience begins with the Uni Crab Tostada dish — where ivory-hued slivers of crab with a creamy sea urchin sauce shaped into a generous mound is topped with a crispy yellow corn tostada. The dish represents chef Karime’s Mexican heritage, and one that she brought with her through her career from Virgilio Martinez’s Central to Rene Redzepi’s Noma.
This is arguably the most famous dish on the menu, having been featured on Netflix hit Chef’s Table. It’s just as the name describes and represents the crunchy part of the lasagna. Here, a lasagna sheet is made crispy thin, and sits atop traditional lasagna ingredients of ragu and bechamel. We particularly loved the subtle burnt flavour and aroma — and the fact that the crispy layer is coloured red and white to represent the Singapore flag.
Beef is the main protein for both lunch and dinner and here, a tenderloin medallion is served on a glistening pool of demi-glace. It is served with a celeriac and black garlic puree while a thin slice of pickled daikon cuts through the dish’s savoury richness.
Strawberries and cream take on new meaning in the hands of chef Karime. Here, the strawberries are served two ways: fresh as well as lightly cooked in a lychee and vanilla marinade. It’s served with fresh cream and a lychee meringue disc that adds a floral lift to the entire ensemble.
The parting shot for both menus is the Charley Marley where layers of dark chocolate ganache, hazelnut biscuit and kaya cream is stacked in a sandwich, emblazoned with the Gucci logo and coloured with gold dust. It’s the perfect confluence of Singapore’s heritage and luxury branding. The dish is named after chef Massimo Bottura’s son, Charlie who loves chocolate.