[bu:r]
Eugenio Boer's sensitivity lies in his ability to shape a classical approach toward more conceptual paths, without losing its intrinsic identity.
His approach begins with elements that typically conclude or complete a dish: aromatic herbs, flowers, roots, and spices.
His approach begins with elements that typically conclude or complete a dish: aromatic herbs, flowers, roots, and spices.
The reasoning was reversed, starting with the aromas themselves—the focus of this new approach—and the chef developed the dishes, only later considering the rest of the ingredients.
A specific aroma or flavor was the first element in creating a menu that would later be paired with fish and vegetables.Lightness, aroma, and intense flavors and aromas.
This is what the new menu embodies, a step forward toward an inner awareness that is reflected in the gastronomic offerings.
His approach begins with elements that typically conclude or complete a dish: aromatic herbs, flowers, roots, and spices.
The reasoning was reversed, starting with the aromas themselves—the focus of this new approach—and the chef developed the dishes, only later considering the rest of the ingredients.
A specific aroma or flavor was the first element in creating a menu that would later be paired with fish and vegetables.Lightness, aroma, and intense flavors and aromas.
This is what the new menu embodies, a step forward toward an inner awareness that is reflected in the gastronomic offerings.
Eugenio Boer, far from traditional conventions, chooses to distance himself from the "normality" that places protein or carbohydrate at the center of the plate, dedicating himself instead to a seasonal exploration of aromatic herbs, giving space to ingredients that are often merely a finishing touch or garnish: ginger, fenugreek, jasmine, eugenol, sumac, tarragon (and many others) rewrite the grammar of flavour.
It's not just a "change of ingredients", but a reinterpretation of the concept of gastronomy, moving away from the logic of rapid consumption to embrace a more thoughtful and quite vision.
The Classics menu, with its iconic dishes such as venison, the ever-present risottos, and pigeon, remains a cornerstone of the [bu:r] restaurant's cuisine, but alongside it, there is also this intriguing offering that inverts the play of flavors and shifts focus from the "main" protein to what is considered "marginal."
