Elite Traveler Summer 2019

elite traveler SUMMER 2019 81

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Restaurant de l’Hôtel de Ville Crissier, Switzerland Head chef: Franck Giovannini Contact Brigitte Violier, contact@restaurantcrissier.com, +41 216 340 505, restaurantcrissier.com 2018/9 ▲ Alinea Chicago, USA Head chef: Grant Achatz Contact Rizqi Soeharsono, assistant general manager, hospitality@alinearestaurant.com, +1 312 867 0110, alinearestaurant.com 2018/1 ▼

Per Se New York, USA Head chef: Thomas Keller

Contact Sam Calderbank, director of operations, +1 212 823 9335, thomaskeller.com/perseny 2018/4 ▼

The Restaurant at Meadowood St Helena, California, USA Head chef: Christopher Kostow Contact Nathaniel Dorn, restaurant director, ndorn@meadowood.com, +1 707 967 1713 therestaurantatmeadowood.com 2018/7 Restaurant Guy Savoy Paris, France Head chef: Guy Savoy Contact reserv@guysavoy.com, +33 143 804 061, guysavoy.com 2018/12 ▲

ElevenMadisonPark New York, USA Head chef: Daniel Humm Contact Sueyoung Jo, general manager, info@elevenmadisonpark.com, +1 212 889 0905, elevenmadisonpark.com 2018/3 Osteria Francescana Modena, Italy Head chef: Massimo Bottura Contact +39 059 223 912, osteriafrancescana.it 2018/5 ▲ Azurmendi Larrabetzu, Spain Head chef: Eneko Atxa Contact info@azurmendi.biz, +34 944 558 359, azurmendi.restaurant 2018/2 ▼

Le Bernardin New York, USA Head chef: Eric Ripert Contact Ben Chekroun, directeur de salle, +1 212 554 1515, le-bernardin.com 2018/8 ▼ El Celler de CanRoca Girona, Spain Head chef: Joan Roca Contact restaurant@cellercanroca. com, +34 972 222 157, cellercanroca.com 2018/11 ▲

too; we do two dishes in the morning, then we sit down in the dining room to eat before returning to the kitchen to create a meal that they take home for their family. It’s a lot of fun.” It's clear how necessary a sense of community is for Giovannini; he touches on the ‘family ambience’ of the restaurant many times and returns to the close bond he has with his team throughout our conversation. During his very limited free time, he says his own family comes first; he tries to spend as much time with his two children as possible.

and change the menu five times; we have an extra season between springtime and summer. We stay with the season; the menus are different, even if the produce is the same. We never cook it the same way.” And if this element of surprise and delicious variation of the same ingredients has guests feeling inspired, there’s also a cooking academy: “It is very special, as they work in the same kitchen as us — people love it, and this way I can show how respectful we are to everything we do. Children come in for the cooking school

Photos Marcel Gillieron, Laurence Mouton