“Balance
this is the concept
on which my kitchen is based”
“Balance
this is the concept
on which my kitchen is based”
“Each element of the dish
has a recognizable identity, and
is in equilibrium with the other ingredients.
The commitment is that each “bite”
shall return to the palate the
variety of flavors, in a harmonious
and balanced way”
Luca Marchini
“Each element of the dish
has a recognizable identity, and is in equilibrium with the other ingredients.
The commitment is that each “bite” shall return to the palate the variety of flavors, in a harmonious and balanced way”
Luca Marchini
My “passion for food has deep roots. As a child I wanted to be an inventor, but whilst growing up, I realized that my tools of creativity were to be found in the kitchen. I learned by observing the experienced and passionate hands of my mother, but especially focusing on the rapture and involvement that food created on my senses and in my mind. A pleasure that felt I wanted to share with others. A pleasure that has become my profession”.
The multitude of the languages of food, its empathic,
attractive and regenerative strengths have always been the elements
that inspire and characterize the interpretation and
experience of the Luca Marchini cuisine.
Originally from Arezzo, married to Antonella and father
of three lively children, Luca lives in Modena from
when he was seventeen years old; the city from which a
strong cultural and culinary identity has been absorbed. An identity
that still today inspires him and is a continuous
stimulus in the creation of different narrative codes,
reinterpreting the ingredients in an
entirely personal way.
The multitude of the languages of food, its empathic,
attractive and regenerative strengths have always been the elements
that inspire and characterize the interpretation and
experience of the Luca Marchini cuisine.
Originally from Arezzo, married to Antonella and father
of three lively children, Luca lives in Modena from
when he was seventeen years old; the city from which a
strong cultural and culinary identity has been absorbed. An identity
that still today inspires him and is a continuous
stimulus in the creation of different narrative codes,
reinterpreting the ingredients in an
entirely personal way.
The multitude of the languages of food, its empathic, attractive and regenerative strengths have always been the elements that inspire and characterize the interpretation and experience of the Luca Marchini cuisine.
Originally from Arezzo, married to Antonella and father of three lively children, Luca lives in Modena from when he was seventeen years old; the city from which a strong cultural and culinary identity has been absorbed. An identity
that still today inspires him and is a continuous stimulus in the creation of different narrative codes,
reinterpreting the ingredients in an entirely personal way.
Thus, each dish arrives to enclose subtle sensory messages
and silent dialogues that the palate must
learn to interpret slowly, without haste.
“To share, interpret, listen and taste
with attention… the palate, which
is already sensitive by its nature, must be
trained. Sensory development is a path necessary
for culinary art, as is the case for any noted
artistic expression, because the sensitivity of taste
is the tool that allows you to enjoy the
most intense emotions of each bite”
Thus, each dish arrives to enclose subtle sensory messages and silent dialogues that the palate must
learn to interpret slowly, without haste.
“To share, interpret, listen and taste with attention… the palate, which is already sensitive by its nature, must be trained. Sensory development is a path necessary for culinary art, as is the case for any noted artistic expression, because the sensitivity of taste is the tool that allows you to enjoy the most intense emotions of each bite”
The kitchen of Luca Marchini, is one that feeds
on Luca’s experiences, his sensitivity but also a
continuous comparison,
with those from other notable kitchens who cross his path,
such as Massimo Bottura, Bruno Barbieri and JL Nomicos.
L’Erba del Re was established in 2003.
Not only a restaurant, but rather a laboratory
where one can experience the many “food concepts”
and expressions that represents the essence
of his culinary art: balance, sensitivity,
respect and commitment to the quality of the raw materials.
The kitchen of Luca Marchini, is one that feeds on Luca’s experiences, his sensitivity but also a continuous comparison,
with those from other notable kitchens who cross his path, such as Massimo Bottura, Bruno Barbieri and JL Nomicos.
L’Erba del Re was established in 2003.
Not only a restaurant, but rather a laboratory
where one can experience the many “food concepts”
and expressions that represents the essence
of his culinary art: balance, sensitivity,
respect and commitment to the quality of the raw materials.
