Enrico Bartolini at Finestra (solaire‘s 10th anniversary)

For the 10th anniversary of Finestra, the invited 5 michelin starred chefs to cook in their restaurants and I had the opportunity to book 3 of them. The hardest to book was Enrico Bartolini (3 starred). The venue, Finestra was elegant and by far the best one in terms of ambiance and seating out of the three. We were welcomed with canapes of salmon, tuna tartare, liver pate as well as cocktails by mixologist Maestro Salvatorre and some champagne.

I really liked the open kitchen setup as it gave us an opportunity to see the chef and his team work. I also had to chance to ask him for some pictures.

1. SOFT POTATO< EGG AND EGGS

Nuts, salt and bursts of salmon eggs plus the creaminess of the potato spells "yum". Great starter! 

2.ANCHOVIES< OYSTER AND STURIA CAVIAR

The oysters were so fresh and the caviar was not as salty as I expected. Miniature onions and the nori powder on the bottom enhanced the sea flvors of the dish.

 3.BOTTONI FILLED WITH OLIVE OIL< LIME OCTOPUS< CACCIUCCO SAUCE

The sauce they said, was a traditional seafood sauce in that region in Milan Chef Erniro is from. You can really taste the seafood with the hint of shrimp (I think from shrimp shells). The bottoni (button ravioli) was like a package that when you bite, you can get a little burst of creaminess and lime.

 4. BEETROOT RISOTTO WITH GOGONZOLA CHEESE SAUCE

This is Chef Enrico's signiture dish. A traditional dish in Milan. The risotto was al denta and the gorgonzola complimenting the beetroot so well. loved it.

 5.TURBOT IN GREEN

Very complex dish. Sauce has chicken liver (not really distinct whenyou tsate it) I also tasted something crunchy... maybe celery.. it was ok. 

 6. STRAWBERRIES< RHUBARB AND SAINT GERMAIN

The grappa served before this dish was too much alcohol for me. And I am not really a fan of alcohol in my dessert ( the saint germain) not a fave. 

 7. SOFT CHOCOLATE AND SALTED CARAMEL ICE CREAM

Hot and cold. The middle is cold and salty. The chocolate outside was warm and bitter. Chocolate cake on the sides with a sprinkling of sea salt. It was better than the first dessert. 

 Overall, I loved the experience in Finestra. The ambiance, the service, everything was perfect. Who can say they have an autograph and meet and greet with a michelin starred chef? And it was also my birthday!!!