Renowned Chef Luca Fantin whips up more than just a simple “cookbook”
On the top four floors of the Bulgari Ginza Tower, the brand’s flagship location in Tokyo, is where you’ll find Il Ristorante Luca Fantin, and (as the name suggests) the king of the kitchen here is Executive Chef Luca Fantin. His skillful blending of key traditional ingredients straight from his Mediterranean homeland, along with fresh Japanese meats, fish, and vegetables, has earned him international acclaim. Now, readers can discover the ingredients and inspiration behind many of Fantin’s famous dishes—including homemade tagliatelle with lobster, lamb with chicory and zucchini flowers, and tender squid ink gnocchi—in a beautifully designed 176-page hardcover book entitled La Cucina di Luca Fantin.
The book, published by Assouline, is a journey into Fantin’s food and ethos—delineated by seasons, and embellished with evocative photography not just of the food but of the Japanese landscape, fish markets, growers (including the frozen carrot diggers) and butchers. The photos (90 in total) are supplied by two photographers: Takao Ikejiri, who has also shot for brands like Estee Lauder, Burberry and Mikimoto, and portrait photographer Andrea Fazzari, who has previously worked with Oscar de la Renta and Gordon Ramsey, among others. In many ways it’s more of a coffee-table tome than a cookbook… but who’s complaining. It’s a magnificent exercise in exceedingly good taste.
Bulgari: La Cucina Di Luca Fantin
Price: $150.00 | 10.5 x 15 in (27 x 38 cm)
About Luca Fantin
Before coming to the Bulgari Ginza Tower in Tokyo, Luca Fantin worked at such prestigious restaurants as Cracco in Milan, Hostaria dell’Orso in Rome, and RyuGin in Tokyo. He is currently the only Italian chef in Japan with a Michelin star. In 2015 Identità Golose awarded him the title of “Best Italian Chef in the World.” He will be making his culinary debut in Bangkok this month as part of the ‘Culinary Greats’ series (see pg. 28 for more details).