Valentine’s Day of the “5 senses”: my food experience in Bibendum
Valentine’s Day is one of the “commanded anniversaries” for which I felt no particular admiration but this year, after the invitation to the Bibendum food experience, I had to change my mind and let my senses fully experience this experience.
Bibendum was born from the lucky encounter between the creative mind of Marta Pulini, executive chef who in 1999 received the title of “Best Female Chef” from the Veronelli guide and the artistic flair of Sabrina Lazzareschi, an alchemist of style and taste in a broad sense. At their side a team of competent and experienced people including chefs and professionals in the sector, including the wedding referent Alessandra Giallombardo.
The culinary experience proposed on February 14th went far beyond my expectations, both in terms of hospitality but above all in terms of settings and taste, in short: sensory involvement.
I immediately felt involved and at ease right from the start. In fact, as only true hosts can do, we were greeted with the delivery of a “cadeau” with a high symbolic value: a handcrafted key.
The wonder was heightened by the vision of the various corners set up for the evening.
The corner of the flavored waters with their bewitching scent inside large ampoules, rich in details and finishes expertly studied from a chromatic point of view, was a joy for sight and smell.
The open bar corner with a selection of fine gins and rums, served in specially made earthenware glasses, perfectly contextualized with the tone of the elegant yet lively evening.
And then the bread corner, symbol of sharing and conviviality par excellence, made with the highest quality raw materials from local producers in line with what is the philosophy of Bibendum, to be accompanied by a delicious selection of cheeses from which I do not I would be more detached!
The real surprise, however, was the gastronomic centerpiece (which we had the opportunity to enjoy sitting at an impeccable imperial table) that I had heard so much about.
A centerpiece to “touch” and to discover taste after taste gave me a unique and incomparable moment of conviviality.
An explosion of beauty in which scents and colors come together to generate a culinary experience that few would be able to develop and that Bibendum has created flawlessly.
The food experience organised by Bibendum was a continuous discovery.
The pleasure of touching food, of smelling it, of seeing it in all its natural beauty and giving in to the seduction of exotic, unusual and never risky combinations, combinations and contaminations.
To frame this wonderful evening, a meticulous choice of trays, bowls, supports, leaves and flowers skilfully combined with the proposed menu.
Bibendum is a perfectly functioning “system”.
Each professional works optimally individually in order to then be able to create an impeccable teamwork, the result of which is a harmonious and perfectly functioning whole.
I believe that the term food experience has now been widely used and at times even abused. Alas, not everyone has the sensitivity to understand the emotional potential that food has in its most authentic nature.
The gastronomic experience proposed by Bibendum, on the other hand, manages to fully embody its essence.
Credit: Bibendum; Andrea Liverani.
