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The taste expert born in the heart of the Alps tells Tgcom24 and reveals why his favorite ingredient is the potato, to which he dedicates a complete tasting menu. [19659003] In July 2014, the meeting with Lungarno Collection – hotel management company belonging to the Ferragamo family – where Peter takes the role of executive chef of the 3 restaurants of the Company: the Italian bistro Caffè dell & Oro Asia Fusion Bar & Restaurant and the gourmet Borgo San Jacopo . In the autumn of 2014, Brunel 's first menu was created, at the gourmet restaurant where he got the following year' s star (2015)
Here is the interview of [19659004] in which the starred chef tells his story Between private life and haute cuisine
What is the first thing you do in the morning when you get up?
First of all, I greet my daughters: talking to them is the best way to start the day. After a quick coffee, I start my morning ritual: 40 minutes of physical activity that I prefer to do indoors with my new elliptical Technogym designed by Andrea Citterio
When does your typical day begin and when does it end?
Normally I get up at 7 am and I go home when the last client of the restaurant goes away.
An ingredient you can not live without?
The potato, absolute mouthpiece my kitchen, because it's very versatile; I define it as a basic raw material that becomes the main element to which I liked to combine rare and valuable ingredients of any origin: meat, fish, vegetables.
I have dedicated a complete tasting menu, which I have defined using multiple techniques of modern cooking: low temperature frying, drying, steam cooking, vacuum cooking , hydration cooking, brine cooking, brazing, temperature inversion at -18 ° and finally lyophilization.
[19459017Whatisthefirstdishtohavebeencooked?
My first pbadion was probably pastry: I remember doing a chocolate and vanilla cake, for a sweet meeting … but not all of them two a great success
And which one was the most successful?
My mother's Bolognese lasagna: we prepared them together on Sunday morning, before the Mbad, listening to Radio Dolomiti, which pbaded Julio Iglesias. I still have his songs in my mobile playlist!
Describe your cooking in three adjectives.
Intuitive, personal and "of substance"!
I was a movie, what movie would you be?
Surely one of the 007, probably Goldfinger Mission. My pbadion for James Bond influenced my cooking a lot: lately, I had a lot of fun preparing a pigeon on the brick and brushing it with pure gold, for a dinner in one of the oldest ones. antique shops of Ponte Vecchio.
If you were a song, what song would you be?
That would change according to my mood, but it would certainly be one of Vasco's masterpieces, maybe "There's Who Says No" or "Vita Spericolata"
Which judge do you fear the most?
Me!
What is your favorite restaurant?
My Mother's Kitchen
What's your fault?
I have so many that it would not be enough to enumerate a few lines; if I had to choose one above all else, just the worst, I would say incurable stubbornness
And your own worth?
Still, I'm still smiling.
Would you have acted if I had not been a cook?
I studied electronics, so I'm very attracted to technology, but I would have probably chosen to stay in fashion, following in my father's footsteps. It's a world that fascinates me so much, of which I share the attention to detail and personalization.
By Indira Fbadioni www.nerospinto.it
