Sotheby’s to host Massimo Bottura pop-up

Auction house Sotheby’s is to host a pop-up version of Massimo Bottura’s Osteria Francescana, ranked the third best restaurant in the world, in London this month.

Bottura will man the stoves at the pop-up version of his three Michelin-starred restaurant in Modena, northern Italy, for three nights between 27-29 June.

Open from 7:30pm each night, Bottura will serve a seven-course tasting menu priced at £250 per head, with wine pairings costing an additional £95 per head.

Dishes on offer include the Damien Hirst-inspired “Beautiful Psychedelic Spin-painted veal, not flame grilled” – a beef fillet marinated in milk served with tri-colour sauces drizzled like the artist’s spin-paintings.

The sixth course, “Oops! I Dropped the Lemon Tart” pays homage to Chinese artist Ai Weiwei’s radical 1995 work Dropping a Han Dynasty Urn. The final course, “Camouflage: Hare in the Woods” is inspired by Pablo Picasso.

Housed within the art galleries of the auction house, the restaurant will be hung with contemporary artworks by artists who have inspired and influenced Bottura, including Gerhard Richter, Wolfgang Tillmans and Olafur Eliasson.

Osteria Francescana is currently ranked third place in the San Pellegrino World’s 50 Best Restaurants awards.

The 2015 awards take place tonight, which could see the restaurant rise to second or first place, or alternatively slip down the pecking order.

Since the 11-table, 28-seater restaurant opened Emilia-Romagna in 1995, Osteria Francescana won its first star in 2002, second in 2006, and third in 2011.

Bottura, who trained under both Alain Ducasse and Ferran Adrià, looks like an amalgam of the two, with Ducasse’s playful smile and Adrià’s darting eyes.

Deconstruction is a recurring theme in his progressive cuisine that aims to shake up conventions and stick a pin in the balloon we call the past.

Revisiting and reinventing the flavours of his childhood in a Heston-like manner, Bottura’s creations are inspired by music, art, film and literature.

One of his signature dishes is “Five Ages, Textures and Temperatures of Parmigiano Reggiano”, an ethereal composition of Parmesan sauce, mousse, foam, crisp and air aged between 18-50 months.

Parmesan-5-ways

Leave a Reply

Your email address will not be published. Required fields are marked *

Please note that comments are subject to our posting guidelines in accordance with the Defamation Act 2013. Posts containing swear words, discrimination, offensive language and libellous or defamatory comments will not be approved.

We encourage debate in the comments section and always welcome feedback, but if you spot something you don't think is right, we ask that you leave an accurate email address so we can get back to you if we need to.

Subscribe to our newsletters

Events & Admin Assistant

The Drinks Business
London SE1, UK

Brand Manager - Key Wine Partners

MMI Dubai
Dubai - United Arab Emirates

Business Development Manager

Bashall Spirits
Lancashire, UK

Territory Manager - London​

Cadrona Distillery
London, UK

Business Development Manager

Lucozade Ribena Suntory
UK

Customer Marketing Manager

Bibendum
London NW1, UK

Export Assistant Co-ordinator - Maternity Cover

Speciality Drinks
Whitby Avenue, London NW10 7SF, UK

Customer Services Administrator - On Trade

Speciality Drinks
Whitby Avenue, London NW10 7SF, UK

Fruit Focus 2019

East Malling,United Kingdom
17th Jul 2019

International Bulk Wine and Spirits Show

San Francisco,USA
23rd Jul 2019

The Wine Show Chelsea 2019

London,United Kingdom
18th Oct 2019
Click to view more

The Global Riesling Masters 2018

View Results

Global Chardonnay Masters 2018

View Results

Click to view more