{"id":1501,"date":"2011-11-18T12:44:26","date_gmt":"2011-11-18T11:44:26","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/le-chef-etoile-giorgio-locatelli\/"},"modified":"2011-11-18T12:44:26","modified_gmt":"2011-11-18T11:44:26","slug":"le-chef-etoile-giorgio-locatelli","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/conseils-recits\/le-chef-etoile-giorgio-locatelli\/","title":{"rendered":"Le chef \u00e9toil\u00e9 Giorgio Locatelli"},"content":{"rendered":"<h2>Giorgio Locatelli &#8211; <em>Made in Italy<\/em><\/h2>\n<p>Une ressource primordiale lorsque nous cuisinons italien au bureau est le livre de cuisine <strong><em>Made in Italy<\/em><\/strong> de <strong>Giorgio Locatelli<\/strong>. C&rsquo;est un pav\u00e9 de plus de 600 pages, o\u00f9 se trouvent presque innombrables recettes italiennes et quelques-unes anglaises. Si des recettes de la \u00ab\u00a0wet island\u00a0\u00bb sont incluses, c&rsquo;est parce que Giorgio Locatelli vit en Angleterre depuis plusieurs ann\u00e9es. Mais ce n&rsquo;est pas seulement des recettes que regorge ce livre riche en ressources, on y trouve aussi des informations g\u00e9n\u00e9rales sur les p\u00e2tes, divers l\u00e9gumes, poissons, et ainsi de suite. Des anecdotes de la vie du chef \u00e9toil\u00e9 Giorgio Locatelli donnent une touche humaine \u00e0 l&rsquo;ensemble.<\/p>\n<figure id=\"attachment_3561\" aria-describedby=\"caption-attachment-3561\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3561\" title=\"Giorgio Locatelli\" alt=\"Giorgio au travail (Droits d'image http:\/\/www.locandalocatelli.com)\" src=\"\/blog\/wp-content\/uploads\/2011\/11\/giorgio_locatelli.jpg\" width=\"400\" height=\"560\" \/><figcaption id=\"caption-attachment-3561\" class=\"wp-caption-text\">Giorgio au travail (Droits d&rsquo;image http:\/\/www.locandalocatelli.com)<\/figcaption><\/figure>\n<h2>Chef \u00e9toil\u00e9 de Lombardie<\/h2>\n<p>Giorgio Locatelli est n\u00e9 en Sicile et d\u00e8s l&rsquo;\u00e2ge de 5 ans, il aidait dans la cuisine du restaurant appartenant \u00e0 son oncle. Sous sa surveillance stricte, il apprit v\u00e9ritablement le m\u00e9tier depuis le d\u00e9but. Dans <em>Made in Italy<\/em>, il \u00e9crit que sa passion pour la cuisine lui a \u00e9t\u00e9 n\u00e9anmoins \u00e9veill\u00e9e par sa <em>nonna<\/em>, sa grand-m\u00e8re. Comme un enfant grandissant dans une famille de musiciens et entour\u00e9 quotidiennement de musique, Locatelli a \u00e9t\u00e9 immerg\u00e9 d\u00e8s son plus jeune \u00e2ge dans des ar\u00f4mes d\u00e9licieux et des saveurs exquises. Non seulement le restaurant de son oncle \u00e9tait son premier terrain de jeu, mais aussi la boulangerie d&rsquo;autres membres de la famille, o\u00f9 des milliers de Panettone \u00e9taient pr\u00e9par\u00e9s pendant la p\u00e9riode de No\u00ebl. De quoi rendre jaloux&#8230;<\/p>\n<h2>De l&rsquo;Italie \u00e0 l&rsquo;Angleterre<\/h2>\n<p>En 1986, Locatelli se rend en Angleterre pour travailler sous la houlette d&rsquo;Anton Edelmann au Savoy. Apr\u00e8s une parenth\u00e8se parisienne, il retourne \u00e0 Londres et devient chef de cuisine au Olivo.<br \/>\nDepuis 2002, il poss\u00e8de son propre restaurant, le <em>Locanda Locatelli<\/em>. Il s&rsquo;efforce d&rsquo;y maintenir l&rsquo;accueil italien ouvert m\u00eame dans l&rsquo;Angleterre r\u00e9put\u00e9e plus froide. Lorsque ses clients am\u00e8nent leurs enfants au restaurant, il les encourage \u00e0 lui aider en cuisine \u00e0 pr\u00e9parer les desserts pour leurs parents.<br \/>\nAu travers de deux \u00e9missions de t\u00e9l\u00e9vision, Giorgio Locatelli a pu rapprocher les Britanniques de la cuisine et de l&rsquo;art de vivre italien : <em>Pure Italian<\/em> et <em>Tony and Giorgio<\/em>. Son restaurant <em>Locanda Locatelli<\/em>, qu&rsquo;il g\u00e8re avec sa femme Plaxy, se trouve dans Seymore Street. Il a re\u00e7u son premier \u00e9toile Michelin en 2003 pour ce restaurant, \u00e9toile qu&rsquo;il a su conserver jusqu&rsquo;\u00e0 pr\u00e9sent.<\/p>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L&rsquo;ouvrage de Giorgio Locatelli, \u00ab\u00a0Made in Italy\u00a0\u00bb, est une r\u00e9f\u00e9rence culinaire essentielle proposant recettes italiennes et anecdotes. Ce chef \u00e9toil\u00e9, originaire de Sicile, a d\u00e9but\u00e9 d\u00e8s l&rsquo;enfance dans la restauration avant de s&rsquo;implanter en Angleterre, o\u00f9 il transmet sa passion \u00e0 travers son \u00e9tablissement \u00ab\u00a0Locanda Locatelli\u00a0\u00bb, \u00e9toil\u00e9 Michelin, et des \u00e9missions t\u00e9l\u00e9vis\u00e9es.<\/p>\n","protected":false},"author":2,"featured_media":1500,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conseils-recits"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Le chef \u00e9toil\u00e9 Giorgio Locatelli - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/le-chef-etoile-giorgio-locatelli\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le chef \u00e9toil\u00e9 Giorgio Locatelli - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"L&#039;ouvrage de Giorgio Locatelli, &quot;Made in Italy&quot;, est une r\u00e9f\u00e9rence culinaire essentielle proposant recettes italiennes et anecdotes. Ce chef \u00e9toil\u00e9, originaire de Sicile, a d\u00e9but\u00e9 d\u00e8s l&#039;enfance dans la restauration avant de s&#039;implanter en Angleterre, o\u00f9 il transmet sa passion \u00e0 travers son \u00e9tablissement &quot;Locanda Locatelli&quot;, \u00e9toil\u00e9 Michelin, et des \u00e9missions t\u00e9l\u00e9vis\u00e9es.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/le-chef-etoile-giorgio-locatelli\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2011-11-18T11:44:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/giorgio_locatelli.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"400\" \/>\n\t<meta property=\"og:image:height\" content=\"560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/le-chef-etoile-giorgio-locatelli\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/le-chef-etoile-giorgio-locatelli\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Le chef \u00e9toil\u00e9 Giorgio Locatelli\",\"datePublished\":\"2011-11-18T11:44:26+00:00\",\"dateModified\":\"2011-11-18T11:44:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/le-chef-etoile-giorgio-locatelli\/\"},\"wordCount\":444,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Conseils &amp; 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