BIG LIFE Magazine BIG LIFE Magazine Edition N°14 - February 19 | Page 89
RECIBIÓ SU PRIMERA
ESTRELLA MICHELIN
CUANDO TENÍA SÓLO
29 AÑOS Y LA SEGUNDA
A LOS 33 AÑOS, JUNTO
CON TRES TENEDORES
GAMBERO ROSSO Y TRES
SOMBREROS DE CHEF
DE L'ESPRESSO GUIDE.
He received his first Michelin star
at just age 26 and the second at 33,
along with three Gambero Rosso Forks
and three Chef Hats from L´Espresso
Guide.
SU NEGOCIO SE HA
EXPANDIDO A HONG
KONG, DUBAI Y ABU
DHABI, PERO LA EXPE-
RIENCIA GASTRONÓMI-
CA REÚNE, EN TODOS
SUS RESTAURANTES, EL
CONCEPTO DE CLÁSI-
CO CONTEMPORÁNEO.
Its business has expanded to Hong
Kong, Dubai and Abu Dhabi, but
the gastronomic experience brings
together, in all his restaurants, the
concept of contemporary classic.
Bartolini´s dishes go beyond our five senses to play with
our emotions, memories and experiences in an exqui-
site aesthetic presentation. The seeming simplicity of his
menu is accompanied by a reinvention that have given
the chef the title of “taste architect” and international
renown. And to think he came so close of following on
his father´s footsteps as a shoemaker! But he didn’t and
now the simple memory of the first cookie he baked
with flour, sugar and eggs reassures him he has dedicat-
ed his life his true passion: food. For Bartolini, his favor-
ite dish is his slow cooked cuttlefish, with black ink and
served with potato in an olive oil emulsion. For him, the
composition of the dish is as important as the fact that
cuttlefish is a traditional ingredient in venetian cuisine,
a show of love for his country´s charm and gastronomy.
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