Epicurea Season 3 at the Bulgari Hotel Milano

For the third year, Bulgari Hotel will host Epicurea, an exclusive gastronomic rendezvous at which the seven chefs who will take the stage at Bulgari Hotel from January to October will be introduced - these luminaries will treat guests to an inimitable voyage through the flavours of the best cuisines on the planet.
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Luca Fantin, 'Spaghetti sea urchins' at #epicurea2016, 11-12 October #bulgarihotelmilano #hautecuisine #lucafantin #chef

Luca Fantin, 'Spaghetti sea urchins' at #epicurea2016, 11-12 October #bulgarihotelmilano #hautecuisine #lucafantin #chef

Halibut, dandelion and caviar by Leonardo Pereira at #epicurea2016, 16-17 February #bulgarihotelmilano #hautecuisine

Halibut, dandelion and caviar by Leonardo Pereira at #epicurea2016, 16-17 February #bulgarihotelmilano #hautecuisine

Luca Fantin, 'Venison' at #epicurea2016, 11-12 October #bulgarihotelmilano #hautecuisine #lucafantin #chef

Luca Fantin, 'Venison' at #epicurea2016, 11-12 October #bulgarihotelmilano #hautecuisine #lucafantin #chef

Kir Breton by Dominique Crenn at #epicurea2016, 15-16 March #bulgarihotelmilano #hautecuisine

Kir Breton by Dominique Crenn at #epicurea2016, 15-16 March #bulgarihotelmilano #hautecuisine

Duckling cooked with malt, eggplant beer by Yannick Alléno at #epicurea2016, 26-27 April #bulgarihotelmilano #hautecuisine

Duckling cooked with malt, eggplant beer by Yannick Alléno at #epicurea2016, 26-27 April #bulgarihotelmilano #hautecuisine

Pigeon's wing cooked with cedrat by Yannick Alléno at #epicurea2016, 26-27 April #bulgarihotelmilano #hautecuisine

Pigeon's wing cooked with cedrat by Yannick Alléno at #epicurea2016, 26-27 April #bulgarihotelmilano #hautecuisine

Salted mackerel by Matt Orlando at #epicurea2016, 17-18 May #hautecuisine #bulgarihotelmilano

Salted mackerel by Matt Orlando at #epicurea2016, 17-18 May #hautecuisine #bulgarihotelmilano

Yam and Shiitake, octopus toast, peam and clam tartlet by Leonardo Pereira at #epicurea2016, 16-17 February #bulgarihotelmilano #hautecuisine

Yam and Shiitake, octopus toast, peam and clam tartlet by Leonardo Pereira at #epicurea2016, 16-17 February #bulgarihotelmilano #hautecuisine

Artichoke and roasted yeast by Leonardo Pereira at #epicurea2016, 16-17 February #bulgarihotelmilano #hautecuisine

Artichoke and roasted yeast by Leonardo Pereira at #epicurea2016, 16-17 February #bulgarihotelmilano #hautecuisine

Leonardo Pereira with Roberto, at #epicurea2016, 16-17 February #bulgarihotelmilano #hautecuisine

Leonardo Pereira with Roberto, at #epicurea2016, 16-17 February #bulgarihotelmilano #hautecuisine

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