This dish was created by Guido Paternollo, chef of the\ngastronomic restaurant “Pellico 3 Milano” of the “Park Hyatt\nMilano” hotel. The Parck Hyatt Milano is an exclusive and elegant 5-star\nluxury hotel located in the historic heart of Milan.<\/p>\n\n\n\n
The hotel building was built between 1874 and 1875 at\nthe same time as the construction of the Galleria Vittorio Emanuele II. The\nrenovation of the hotel was carried out by architect Ed Tuttle and it opened in\n2003.<\/p>\n\n\n\n
It is a hotel with a modern and innovative style,\nsophisticated luxury perfectly placed inside a classic nineteenth-century\nbuilding.<\/p>\n\n\n\n
I had the fortune and pleasure of being a guest of the\nHotel at its opening together with the European Grand Jury for some important\nwine tastings. On that occasion I met Simone Giorgi who was the restaurant\nmanager at the time. An\nattentive person who immediately struck me with his professionalism and\navailability.<\/p>\n\n\n\n
After years and various experiences in other important\nhotels, Simone Giorgi returned to the Park Hyatt in Milan a few years ago as\ngeneral director, hotel manager.<\/p>\n\n\n\n
The hotel has 106 rooms and 25 suites of different\nsizes.<\/p>\n\n\n\n
In the presence of covid the hotel was completely\nrenovated.<\/p>\n\n\n\n
We now come to talk about Chef Guido Peternollo, born\nin 1991, an engineering graduate who decides to dedicate himself to his true\npassion: cooking. In 2015 he worked with the multi-starred Enrico Bartolini, in\n2017 he worked alongside Alain Ducasse and Yannick Alleno but dreamed of\nreturning to Italy, to his Milan.<\/p>\n\n\n\n
Hence the meeting with Simone Giorgi and the creation\nof the “Pellico 3 Milano” restaurant.<\/p>\n\n\n\n
I went to this splendid restaurant and chose the dish:\nbay leaves, eel and caviar risotto which I paired with Encry Ros\u00e8 Grand Cru\nchampagne, non-vintage from the Maison Vue Blanche Estelle of Le Mesnil Sur\nOger<\/p>\n\n\n\n
The recipe for the dish follows:<\/p>\n\n\n\n
Number\nof servings: 2<\/strong><\/p>\n\n\n\n Step\n1: Laurel butter<\/strong><\/p>\n\n\n\n Ingredients:<\/p>\n\n\n\n –\n80g Laurel<\/p>\n\n\n\n –\n1kg Butter<\/p>\n\n\n\n Procedure:<\/p>\n\n\n\n Melt\nthe butter and infuse the bay leaf for at least two hours.<\/p>\n\n\n\n Step\n2: Teryiaki Sauce<\/strong><\/p>\n\n\n\n Ingredients:<\/p>\n\n\n\n –\n150g Sake<\/p>\n\n\n\n –\n200g Mirin<\/p>\n\n\n\n –\n150g Soy sauce<\/p>\n\n\n\n –\n30g Sugar<\/p>\n\n\n\n Procedure:<\/p>\n\n\n\n Flamb\u00e9\nthe sake to release the alcohol, add the other ingredients and reduce.<\/p>\n\n\n\n Step\n3: Cooking Eel<\/strong><\/p>\n\n\n\n Ingredients:<\/p>\n\n\n\n –\nSmoked eel<\/p>\n\n\n\n Procedure:<\/p>\n\n\n\n Sear\nthe eel in a pan and finish cooking in the teryiaki sauce.<\/p>\n\n\n\n Plating<\/strong>:<\/p>\n\n\n\n Toast\nthe rice in a fat-free casserole, deglaze with white wine and continue cooking\nwith vegetable broth.<\/p>\n\n\n\n Stir\nthe rice with sour butter, bay leaf butter and parmesan.<\/p>\n\n\n\n Complete\nthe dish with three pieces of eel, the lemon peel cut into “nails”\nand the caviar.<\/p>\n\n\n\n This\nchampagne is produced by two Italians, Nadia Nicoli and Enrico Baldin, who have\nmanaged to acquire vineyards and have been producing excellent champagnes for\nseveral years.<\/p>\n\n\n\n I know the champagnes of this Maison having had the\nprivilege of doing both the first and last vertical (i.e. different vintages of\nthe same champagne). The verticals also included champagnes produced by the old\nproducer. The olfactory and gustatory difference between the old property and\nthe new one is notable.<\/p>\n\n\n\n We have gone from scents of mountain and stable herbs\nto more mineral and fruity scents.<\/p>\n\n\n\n The work of Nadia and Enrico was important both in the\nvineyard and in the cellar, without mentioning their important work on image,\nlabels, capsules and packaging, of the highest taste.<\/p>\n\n\n\n The champagne I chose is made up\nof 83% Chardonnay and 17% Pinot Noir. The harvest is 2017 with 46% reserve\nwines. The dosage is 7\/8gl. The second fermentation is 2\/2018 and the\nmaturation is for 36 months on the yeasts. Alcohol is 12.75%. The total acidity\nis 3.80 g\/l. Sulfur dioxide is 50 mg\/l, the pH is 3.10 and the malolactic\nfermentation was partial. The 2017 vintage was complicated. The month of August\nwas hot and humid and created some problems for the Pinots. The selection of\ngrapes during the harvest was very important, fortunately the Chardonnays on\nthe contrary proved to be strong and powerful, compensating for the slight\ndeficiencies of the Pinot.<\/p>\n\n\n\n The grapes come from Ambronnay,\nBouzy and Verzenay for Pinot Noir and for Chardonnay from Avize, Oger and Le\nMesnil sur oger.<\/p>\n\n\n\n Let’s now move on to describing\nchampagne<\/p>\n\n\n\n MAISON VUE BLANCHE ESTELLE ENCRY GRAND ROS\u00c8 GRAND CRU<\/strong><\/p>\n\n\n\n It shines salmon pink and has quite fine and numerous\nbubbles.<\/p>\n\n\n\n The aroma emerges energetically and intensely on the\nnose, of flint followed by iodine which reminds me of the water that wets\nfreshly opened oysters, the sweetness of the outside of the sugared almond,\nmacerated raspberry, hints of cotton candy, white pepper , vegetable leather\n(it is the processed leather that tends towards the sweetness of leather),\nlight chinotto, ending with whispers of amaretto.<\/p>\n\n\n\n On the palate the bubbles are fine and caressing.<\/p>\n\n\n\n Flavors of tart strawberry and pink grapefruit. The\nbody is medium delicate.<\/p>\n\n\n\n The minerality is rich, accompanied by copious freshness with acidic tones that completely overwhelm the alcoholic mass. The wine is balanced and has a long but not very long persistence with a bitter, raspberry and pink grapefruit finish. (91\/100)<\/p>\n\n\n\n I found that this\nchampagne completely married the dish, the sweetness of the eel dampened a bit\nby the flavor of pink grapefruit. The flavors of the dish blended perfectly\nwith the flavors of the champagne like a puzzle.<\/p>\n\n\n\n Try it to believe it!<\/p>\n","protected":false},"excerpt":{"rendered":" This dish was created by Guido Paternollo, chef of the gastronomic restaurant “Pellico 3 Milano” of the “Park Hyatt Milano” hotel. The Parck Hyatt Milano is an exclusive and elegant 5-star luxury hotel located in the historic heart of Milan. The hotel building was built between 1874 and 1875 at the same time as the […]<\/p>\n","protected":false},"author":3,"featured_media":13466,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[603,137,613,615],"class_list":["post-13771","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","tag-encry-rose","tag-paolo-baracchino","tag-park-hyatt","tag-risotto-anguilla","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2024\/01\/ParkHyattMilano_MainEntrance_Horizontal.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-3A7","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/13771","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=13771"}],"version-history":[{"count":3,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/13771\/revisions"}],"predecessor-version":[{"id":13774,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/13771\/revisions\/13774"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/13466"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=13771"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=13771"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=13771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}