Do the dishes taste as delicious as they look like?
Prestigious_Ad3909 on
First of all, the sheer scale of the meal, was epic.
You were treated with so many amuse-bouche and petit fours, but they were still not as impressive as the antipasto course. 13 antipastos were served at the same time. The amount of the food Piazza Duomo served in one meal made other 3 star places look like a scam.
The famous 51 salad dish was one of the highlights of the evening. I was in wow when I found out over 100 vegetables were used to create the salad. The dish was a journey of flavours. It started with just pure vegetables without any seasoning, but as you dive deeper down, you taste the umami broth underneath. I’d never had anything like this before, it was transformative.
Chef Crippa also shows his passion in art through cooking. “at the sea on the rocks” was a more conceptual course. It looked like an abstract expressionism painting. The dessert was inspired by a self-portrait done by Francesco Clemente, who painted the room, which looked absolutely stunning. The panna cotta was inspired by Henri Matisse, who is known for his use of bold and colorful geometric shapes in his work.
The talent and skills this place demonstrated were almost relentless. A dish or two that I did not like were easily forgiven, just because of how grand the meal was. As an artist myself, what chef Crippa did in combing fine art and cooking was also very inspiring. This is place alone is worth planning an entire travel to Italy.
FCYChen on
Damn, it looks so good. Out of curiosity, how long does it take to finish the meal?
FutureNickProblems on
Went here in 2019 on a whim and absolutely reignited my love of the fine dining experience after hitting a total slump epitomized by Francescana. Fantastic meal. Great by the glass options as well for trying some big names.
whereismyllama on
I had an incredible time there. Lunch in 2017. The air was thick with truffles. I had to nap in the car after. Absolutely beautiful flavors and atmosphere
qiwi on
This looks amazing. I am intrigued by the salad; I really like the one Frantzen had — Satio Tempestas — but they didn’t have it last time I was there, in the new fancy location. There’s nothing like enjoying dozen of different textures and tastes in one dish.
Surprisingly, this place is easily bookable; you can have a lunch there next week!
What is the “daily market price” of white truffle in Alba? Last time I was offered some in London it was a cool 50 pounds (+15% service charge) on top of my mille-feuille.
joshdavislight on
Dang. I tried to get a spot here when I was in italy but it was all full.
El_Grande_Bonero on
I loved my time at Piazza Duomo. Easily one of the best meals I’ve ever had. The service was spectacular, the somm was amazing, the food was amazing.
Rackettering on
Im glad I live in a world where this is a thing.
frerant on
Duomo has long been on my list and this is just making me more excited.
I’m absolutely obsessed with their minimalist plating. As much as I love the naturalist restaurants like Noma and Singlethread, the plating at places like Duomo, Mirazur, and especially EMP are my favorite; although TFL’s Raynaud and Guy Savoy’s tableware are gorgeous.
Noma’s *kinda* cluttered plating sometimes made it feel like the food would get lost on the plate (but that’s literally the only complaint I could come up with about Noma). To me, it’s better to let the food exist on a blank canvas and be beautiful art unto itself.
10 Comments
Do the dishes taste as delicious as they look like?
First of all, the sheer scale of the meal, was epic.
You were treated with so many amuse-bouche and petit fours, but they were still not as impressive as the antipasto course. 13 antipastos were served at the same time. The amount of the food Piazza Duomo served in one meal made other 3 star places look like a scam.
The famous 51 salad dish was one of the highlights of the evening. I was in wow when I found out over 100 vegetables were used to create the salad. The dish was a journey of flavours. It started with just pure vegetables without any seasoning, but as you dive deeper down, you taste the umami broth underneath. I’d never had anything like this before, it was transformative.
Chef Crippa also shows his passion in art through cooking. “at the sea on the rocks” was a more conceptual course. It looked like an abstract expressionism painting. The dessert was inspired by a self-portrait done by Francesco Clemente, who painted the room, which looked absolutely stunning. The panna cotta was inspired by Henri Matisse, who is known for his use of bold and colorful geometric shapes in his work.
The talent and skills this place demonstrated were almost relentless. A dish or two that I did not like were easily forgiven, just because of how grand the meal was. As an artist myself, what chef Crippa did in combing fine art and cooking was also very inspiring. This is place alone is worth planning an entire travel to Italy.
Damn, it looks so good. Out of curiosity, how long does it take to finish the meal?
Went here in 2019 on a whim and absolutely reignited my love of the fine dining experience after hitting a total slump epitomized by Francescana. Fantastic meal. Great by the glass options as well for trying some big names.
I had an incredible time there. Lunch in 2017. The air was thick with truffles. I had to nap in the car after. Absolutely beautiful flavors and atmosphere
This looks amazing. I am intrigued by the salad; I really like the one Frantzen had — Satio Tempestas — but they didn’t have it last time I was there, in the new fancy location. There’s nothing like enjoying dozen of different textures and tastes in one dish.
Surprisingly, this place is easily bookable; you can have a lunch there next week!
What is the “daily market price” of white truffle in Alba? Last time I was offered some in London it was a cool 50 pounds (+15% service charge) on top of my mille-feuille.
Dang. I tried to get a spot here when I was in italy but it was all full.
I loved my time at Piazza Duomo. Easily one of the best meals I’ve ever had. The service was spectacular, the somm was amazing, the food was amazing.
Im glad I live in a world where this is a thing.
Duomo has long been on my list and this is just making me more excited.
I’m absolutely obsessed with their minimalist plating. As much as I love the naturalist restaurants like Noma and Singlethread, the plating at places like Duomo, Mirazur, and especially EMP are my favorite; although TFL’s Raynaud and Guy Savoy’s tableware are gorgeous.
Noma’s *kinda* cluttered plating sometimes made it feel like the food would get lost on the plate (but that’s literally the only complaint I could come up with about Noma). To me, it’s better to let the food exist on a blank canvas and be beautiful art unto itself.