- Atsushi Tanaka, chef and owner of A.T. Restaurant in Paris (1* Michelin), has taken part in the celebrations of the XXIV edition of Ein Prosit with a four-handed dinner with his colleague and fellow countryman chef Takahiko Kondo, from Gucci Osteria da Massimo Bottura restaurant, with 1 Michelin Star in Florence.
- Ein Prosit is not an ordinary congress. It is rather an open-air party celebrating contemporary cuisine. For five days, the streets of Udine, a town located in the Friuli-Venezia Giulia region, welcome over 100 chefs from 20 countries for an informal encounter of colleagues, without rules, without a dress code and without an established program.
- The menu was comprised of 9 passes, through which they sought to convey the beauty of nature and its different seasons, especially back in Japan: a real “Hanami party” for the guests.
- Hanami, “flower viewing” in Japanese, refers to the tradition of enjoying the beauty of cherry blossoms. It evokes the image of a particular time of the year, in which green spaces fill up with friends and families enjoying food and drinks under the cherry trees.
- 55 guests took part in this intimate and exclusive encounter at Antica Maddalena restaurant in the heart of Udine, with a tasting menu price of 130€ per person.
Udine (Italy), October 2023. Chef Atsushi Tanaka has traveled all the way to Udine, in Italy, on the occasion of the XXIV edition of Ein Prosit, an informal encounter of chefs and colleagues, where they come together to cook simultaneously on different locations. Yesterday evening, October 20th, he joined forces with chef Takahiko Kondo from restaurant Gucci Osteria da Massimo Bottura (1* Michelin in Florence) for a four-handed dinner under the title “Hanami Party”. Both originary from Japan paid a tribute to their land through the produce and techniques chosen to elaborate their dishes.
The menu offered by the duo Taka & Tanaka consisted of 9 passes, each elaborating an amuse-bouche, an appetizer, a main dish, and a desert or petit-four. On his side, Chef Tanaka prepared four iconic dishes at his Parisian restaurant A.T., starting with a Smoked Beef Tartare with hey and Jerusalem artichoke, followed by the already-famous Abalone with chestnut and yuzu, the Pigeon with butternush squash, black garlic, black lemon gel and pine tree pesto, and finalising with a Mango sorbet with timur pepper cream and sudachi dessert. AT’s signature smoky notes that graced the hay-smoked beef tartare appetizer, as well as an autumnal forest-inspired pigeon dish, complemented with an array of clever condiments, each adding a new dimension to the pigeon’s taste. Abalone is one of his favorite ingredients to use, it was slow-cooked, incredibly tender, finished with brown butter and served with chestnut and yuzu broth.
Through their dishes, both chefs sought to convey the beauty of nature and its different seasons, especially back in Japan. As such, it became a real “Hanami party” for the guests. Hanami, “flower viewing” in Japanese, refers to the tradition of enjoying the beauty of cherry blossoms. It evokes the image of a particular time of the year, in which green spaces fill up with friends and families enjoying food and drinks under the cherry trees.
“It has been incredible to be part of Ein Prosit this year, such a special opportunity to come together with so many chefs from around the world. It has been wonderful to cook with someone who shares the same philosophy. Kondo and Karime praise Italian ingredients as they incorporate elements from Japan and Mexico. This beautiful fusion of cultures mirrors my own nomadic spirit, and that of A.T. Restaurant, where I work with French produce elevated with techniques and influences gathered from around the world.”, declared Atsushi Tanaka as he concluded his service at restaurant Antica Maddalena.
Ein Prosit is not an ordinary congress. It is rather an open-air party celebrating contemporary cuisine. For five days, the streets of Udine, a town located in the Friuli-Venezia Giulia region, welcome over 100 chefs from 20 countries for an informal encounter of colleagues, without rules, without a dress code and without an established program.
Every night, more than a dozen gastronomic collaborations are held with the most important figures in the industry, thus promoting cultural exchange between, and offering the possibility for attendees to discover unique gastronomic proposals that bring together the best of each corner of the world.
Ein Prosit 2023’s line-up of chefs includes big names from the gastronomy industry, such as Riccardo Camanini (Lido 84 – 1* Michelin, #7 The World’s 50 Best Restaurants), Niko Romito (Reale – 3* Michelin, #16 The World’s 50 Best Restaurants), Massiano Alajmo (Le Calandre, 3* Michelin, #41 The World’s 50 Best Restaurants), Mauro Uliassi (Uliassi, 3* Michelin, #34 The World’s 50 Best Restaurants), Enrico Crippa (Piazza Duomo – 3* Michelin, 1 Green Michelin Star, #42 The World’s 50 Best Restaurants), Antonia Klugmann (L’Argine a Vencò, 1* Michelin), Ana Ros (Hisa Franko, 3* Michelin, 1 Green Michelin Star, #32 The World’s 50 Best Restaurants), Álvaro Clavijo (El Chato – #33 The World’s 50 Best Restaurants), Pablo Rivero (July – #19 The Best Restaurants 50), Manuela Buffara (Restaurante Manu – Latin America’s Best Female Chef 2022, #46 LATAM’s 50 Best Restaurants), Carlo Cracco (Carlo in Galleria, 1* Michelin), Micha Tsumura (Maido – #6 The World’s 50 Best Restaurants – #3 LATAM’s 50 Best Restaurants), Quique Dacosta (Quique Dacosta – 3* Michelin, #20 The World’s 50 Best Restaurants), Santiago Lastra (KOL – #23 The World’s 50 Best Restaurants), Bruno Verjus (Bruno Verjus – 2* Michelin, #10 The World’s 50 Best Restaurants), Dabiz Muñoz (Diverxo – 3* Michelin, #3 The World’s 50 Best Restaurants), Jorge Vallejo (Quintonil – #9 The World’s 50 Best Restaurants, #43 LATAM’s 50 Best Restaurants), Pia León ( 28 The World’s 50 Best Restaurants, #8 LATAM’s 50’s Best Female Restaurants 2021 The World’s 50 Best Chef), Tomás Bermúdez (La Docena – #42 LATAM’s 50 Best Restaurants), among others.
About Atsushi Tanaka
Brought up in Japan, trained between Spain and Scandinavia, and finally established in France, Chef Atsushi Tanaka’s cuisine is nor from one place, nor from the other. But it is precisely this international background and Japanese heritage that makes it one-of-a-kind. He is in fact a no-land’s chef.
Coming across a book by Pierre Gagnaire at a very young age fueled Tanaka’s passion for cooking and inspired him to become a chef. After some work experience in his native country and in the cities of Osaka, Ginza and Tokyo, he embarked on a globetrotting journey working with the most avant-garde chefs around the world, with stops in Spain, The Netherlands, Denmark and Sweden. His career has taken him all the way from Pierre Gagnaire in Paris, to Quique Dacosta in Alicante, Pastorale, Sergio Herman, and Slius, as well as to the most renowned Scandinavian restaurants including Geranium in Copenhagen, Frantzen and Oaxen Krog in Stockholm.
Tanaka’s multicultural training and international exposure makes him a unique and non-conformist chef with its own gastronomic identity, which is influenced by French culinary techniques and his Japanese heritage, that he presents through his highly aesthetic creations.
Cultural diversity can be perceived in every detail of his proposal, merging together to write up a poem for the palate, for the eyes, and for the soul. But beyond being a chef, Atsushi Tanaka is an artist, a poet of the senses. He has freed himself from any labels to conceive his own form of culinary art, combining dynamism and endurance in equal measure.
Despite a self-limitation on the use of ingredients to maintain pureness in his dishes as he looks for a creative challenge, beauty is intrinsic in him and thus must be translated into each verse of his menu. For such, he explores three terroirs that merge together inside the walls at A.T. ‘s kitchen: arts, lyrics and crafts.
As outgoing, friendly and casual as one can be outside the kitchen, Chef Tanaka becomes all inspiration and personality upon entering the walls of A.T. His multi-disciplinary insterests for fashion, music, and cultures of the world are magically conveyed through his dishes. Lively, urbane and affable, he embodies diversity and has become a very much loved personality among his colleagues.
About A.T. Restaurant
In April 2014, Chef Tanaka opened his first restaurant, A.T, in the city of Paris, just a stonecast away from the bank of the Seine and the Notre Dame Cathedral, in the very vibrant Latin Quarter.
Barely a year after opening its doors, A.T. was nominated as “One of the coolest places to eat in 2015” by Forbes Magazine. In 2022 the restaurant received its first Michelin star and chef Tanaka was ranked No.94 in the Best chef’s award 2022 list.
Regularly based on the ingredients available at each particular time of the year, every visit to Tanaka’s is unique and very different each time; it is a true poetic journey.
Each dish on the menu tells a different story, encapsulating Tanaka’s international culinary background and his idea of being in harmony with nature and with the seasonality of ingredients. As a painter on a white canva, Tanaka adds brushstrokes from all the places that has lived and from his unique cultural heritage.
Tanaka’s creations are very light, aesthetically distinct and a poetic mix of different flavors, colors and textures. His single set tasting menu, made up of 13 dishes, highlights the utmost quality of organic ingredients and produce directly sourced by Tanaka himself. His dishes are as unique and artistic as they are bold and balanced. In addition, every single dish of the menu is accompanied by a superb organic and natural wines pairing, diligently selected by Thibaut Simon, A.T ’s Chef Sommelier and Directeur, who also adjusts to the chefs selection of ingredients to enhance his proposal.
4 Rue du Cardinal Lemoine
Tel: +33 (0)156819408
Open Tuesday to Saturday
Lunch from 12h30 to 13h30
Dinner from 19h30 to 21h30
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