Comments on: Il Canto

By: bruno

bruno — Wed, 20 Apr 2011 16:48:42 +0000

try gustosando circolazione cornelia its so good

By: adam

adam — Sat, 28 Nov 2009 10:47:41 +0000

I just saw that, thanks for sharing … frankly “unpleasant excesses” is an understatement. What’s saddening is that this is a very talented chef here. Perhaps this will be a wake up call to refine his cuisine so it is more suitable to the palate.

By: Paolo

Paolo — Thu, 26 Nov 2009 10:03:54 +0000

Interesting how this restaurant just lost its Michelin star yesterday!The Michelin people thought its cuisine was too cerebral and had “unpleasant excesses”. Probably the most debated piece of news related to the 2010 Italy guide.

By: An American in London

An American in London — Mon, 20 Jul 2009 13:42:00 +0000

I just came aross your blog post on Il Canto while looking for something else, and I really enjoyed reading (and agreed with) your opinion on Il Canto. I admire and appreciate attempts to do something “different” (which is why I wanted to try Il Canto in the first place), but in the end, the food has to taste good as well.

I ate at Il Canto in late 2007 http://rwapplewannabe.wordpress.com/2007/11/13/italy-il-canto-restaurant-in-siena/
and despite a few good moments (much like what you describe in your email), overall, I was disappointed and have recommended that friends going to Siena avoid the place.

By: Dan

Dan — Thu, 09 Apr 2009 12:45:31 +0000

Great review! I can even envision Aaron’s face as he readies to rush the door…

The best part of this is that it points out clearly the difference that alot of the experimenting that is (has always been) going on in kitchens these days (more than in the past, who knows?) invoke. The fact that you continued to talk about it for days afterwards rather than just letting it slide into a bad memory, says something about how it impacted you, which no doubt has to be a part of the chef’s intent. Still, the difference in reactions at your own table are so… right.

It’s something I experience going out, and/or now and again among guests here, that no chef, no restaurant, no menu, can please everyone. There is no place that is universally “the best”. When I write reviews and get slammed for not liking something that others love, it just reminds me of that – most people, seem, amazingly, to be incapable of having someone disagree with their perception – a lack of self-confidence in their own palates, perhaps. I like that you simply state you didn’t like it – though you probably don’t need to worry about whether or not you hit on an off day – it’s likely, you didn’t – you and the chef just enjoy different things, and that’s the sum total of it.

By: adam

adam — Wed, 08 Apr 2009 22:47:26 +0000

Just added videos to the post. I forgot I had them !

By: orson

orson — Wed, 08 Apr 2009 17:01:34 +0000

Ciao Aaron,

vi aspetto a Roma, allora magari per una gita a Rivisondoli all’eccellente Reale o, restando più vicino, per una visita da Pipero, nuova ma già solidissima realtà laziale.

Oppure per farvi provare il miglior gelato del mondo, visto che nel vostro reportage mi sa che ve lo siete persi…;)

By: adam

adam — Tue, 07 Apr 2009 20:36:12 +0000

Hi Orson — You raise an interesting point.

First, I would say that Lopriore is a chef, not an artist, and that the concepts and presentation of his dishes must also match the flavor, as this art is edible.

Secondly, it is possible that we went on an off day, and did not catch Lopriore at his best. My guess is that you and Gianni have had previously positive experiences with your menus that are allowing you to skim over the negatives of ours. There was little joy in this meal. The dishes I’ve read of Lopriore from Sei look delicious and creative, we just didn’t have any of them.

Lastly it was very clear to me, and still is, that Lopriore is a genius. The concept of eliciting such strong reaction and emotion is very interesting, like art. He is certainly defying the norm by serving such shocking dishes. But ultimately a positive reaction from diners is paramount. This is the service industry.

I very much hope that the menu changes significantly in the future and his extremities become more focused so he can channel his creativity into dishes that are not only shocking, but taste good as well.

Adam

By: orson

orson — Tue, 07 Apr 2009 20:01:04 +0000

I’m a friend of your Italian friend, Gianni, so I guess we (me and Gianni) have the same problem…;):we both think Lopriore is a genius.

I have not tried all the dishes you described (in my previous visits I tried many others), some of them are new creations and I realize many of them are extreme.

Lopriore had already created some extreme dishes before and probably this year, in a carte blanche menu, is going to his limit. I must say I am sure he has no intention TO BE extreme. He is simply following his inspiration and trying to create original, no-fashion, very deep dishes.

All the times I visited him he presented me astonishing, very personal creations, where everything was in the plate for a cause. Of course he is a cook that is not simple at all and his cuisine needs a very experienced palate and maybe the will to experiment something completely out of the blue.

Many artists did it before, and only time could say they were right (Godard, Pollock,…): I bet in 10 years nobody will have any doubts

By: adam

adam — Tue, 07 Apr 2009 15:33:59 +0000

Hi Michael !
Hmmm that’s a great question. A major problem may have been the carte blanche because it let things get out of control. I’d imagine the experience would have been much better having ordered à la carte, or even having asked him to minimize the extreme flavors. He’s a very talented chef, there’s no question. A lot of his dishes, though, are described very vaguely in the menu with just a few words and come with surprises like bitter lemon and black pepper, it’s a bit like walking a minefield.
Adam

By: Michael

Michael — Tue, 07 Apr 2009 12:15:40 +0000

Adam,
Fascinating review. Suppose one ordered à la carte. Would the experience have been entirely different?
Michael