He is the soul of Milan’s famous Tre Cristi restaurant: the equally famous and award-winning Franco Aliberti is the first chef to design and create dishes with a focus, as in his recipes, on sustainable cooking.
His inspiration comes directly from the ingredients he uses in his kitchens…
…and here was born the first collection of plates/sculpture that takes vegetables and vegetable nudes as models, which become works deliberately left white, the symbol of purity, to enhance with simplicity that elegance proper to the perfection of nature. In the future, however, there will also be color: Aliberti is in fact planning to use natural pigments derived precisely from the less noble parts of the products, through an extraction process. Such as, for example, the juice of carrot or beet peel to shade subjects.
The artworks of Franco Aliberti
Real exhibits, but they do not stop at design. Tre Cristi is a restaurant that focuses attention, even in aesthetics, on the all-around ingredient; unique dishes in design conceived from pure raw material. The chef’s key leitmotif, almost a mantra, is that of environmentally conscious cooking, sustainability, recovery and seasonality: in fact, each dish enhances individual raw materials, presented in different forms and densities and using all edible parts of fruits and vegetables.
It all stems from instinctive curiosity and a desire to experiment: if Franco Aliberti makes use of the most modern cooking techniques, he returns at the same time to ancestral cooking, such as grilling, which becomes a guarantee of a personal and creative vein. Surprise, fun, and a sensory game that is enhanced by a line of design objects that sees the Milanese skyline and tradition as the source of inspiration: a small streetcar, as in the collective imagination of a 1950s Milan.
“In the spotlight,” Aliberti says, “is the single ingredient as the lead actor, balanced at most by two other supporting ones, because I love to strike with simplicity rather than complexity, reinterpreting even a simple broccoli with playful streak, without ever losing sight of the substance of the dish.”
