Video: Does Andrea Berton's salad cost € 22? Ferrari is also expensive
2024 Author: Cody Thornton | [email protected]. Last modified: 2023-12-16 12:26
L' salad summer from starred chef? 22 euros (but don't pay the cover charge).
“Why throw away the carrot peel? You take it, boil it, dry it and then fry it! Or take one - one- trumpet courgette, four cross mussels (or better nine, to be precise) and six puffed potatoes : total 22 euros.
So much for the salad!
And the "full broth" menu (What a delight..)? Well, that's enough for that 120 euros. One hundred and twenty euros for a series of soups from the first to the dessert.
Captivating, right?
It would be easy, in fact, after having seen the video by Nino Luca, a Corriere journalist, shot in Andrea Berton's restaurant, to start the post in this way, lashing out at the greedy restaurateurs or the chef on duty, gathering easy consents with the usual rigmarole. of the astronomical prices in starred restaurants, of the cooks who march there and so on, and all behind to give on to the rapacious chef.
Instead we don't think so. Or at least not entirely.
We do not think that, as the populist vulgate, yes, but pampered by public opinion, simply dwell on prices, on roasted wagyu beef with guacamole a 80 euros or, in fact, on courgette, mussels and saffron mayonnaise salad to 22 euros is enough to form a correct opinion of Berton's menu (among other things, we had already taken care of his salads); indeed, it could lead to far too easy and approximate conclusions.
In fact, Andrea Berton's restaurant, its location, the interior setting, the furnishings, the staff and the chef's experience itself deserve more attention than simply stopping at the item price “, Although, we understand, it is perhaps the one that matters most to us, after food, of course. But it is not the only one.
Sure, the prices aren't popular, but what are the costs that our poor trumpet courgette has to cover?
Andrea Berton's restaurant is not only located in the futuristic district of Porta Nuova Varesine in Milan, benefiting from the refined atmosphere (with relative expenses), but is finely furnished, pleasant and cared for as fashion wants.
Nobody asked him to go and stick right there, but there are people who aim high, as there are others who derive real pleasure from placing their legs under the tables of restaurants in trendy neighborhoods; and in any case the restaurant is there, in that place, like it or not.
Obviously the same goes for furnishings, setting and related design, the costs of which also go to burden on our zucchini.
Not to mention that, above all, a troop of ben work inside the club fifteen people. Fifteen, not three! All costs that end up in our salad plate, always on the usual Ligurian courgette.
And finally, to the fact that Berton practiced with Gualtiero Marchesi, who from 2005 to 2012 was the chef of Trussardi alla Scala winning 2 Michelin stars, or that he opened with other partners Pisacco in via Solferino and shortly after Dry, in a few street numbers away, do we want to give a yes or no value?
Training time and experience are perhaps not things that you pay for, in any profession since then experience and profession can be found on the plate, even in a "simple" salad.
We all know very well that if we go to the Trattoria Del Camionista or the Sporcacciona with the 120 euros of the broth menu we will satiate in three or four, but we also know that we will find the usual, anonymous and very sad tuna, rocket and tomato salad and four frozen shrimps, for as correctly indicated in the menu.
Instead, at Berton's, in the relaxation of its comfortable and elegant rooms, with a supposedly courteous and impeccable service, we will find Milanese veal, heart of iceberg, balsamic and herbs for 40 euros, roast pigeon, papaya, almond and caramelized lime popcorn for 44 euros, turbot capers olives ragu with peas and broad beans for 40 euros and green salad with guacamole, crunchy amaranth and balsamic vinegar for around twenty euros.
Determined dishes, which enhance flavors and ingredients, but with an eye to the aesthetic side, because the dish is tasted first with the eyes, then with the palate.
As Berton says, his is in fact “an immediate cuisine, where the flavor, the taste and even the sight are clearly perceived, because I think that a beautiful dish can also be more easily good”.
In short, considering all these aspects, the attention to the customer found in the dishes as well as in the environment, Andre Berton's menu does not seem so expensive, when compared, in fact, to all the factors that determine the price.
Of course, in absolute value 80 euros for a second course of meat may seem like a lot, as well as 22 euros for a salad. But a Ferrari is also expensive. Yet, of those "happy few" who had the good fortune to buy it, no one has ever complained.
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