Giorgio Locatelli

After I come back from Paris.

When I was in Paris, when I'm in Paris, I learned... When you were cooking in Paris.

Yeah, I cooked in Paris for three years and I worked in these two restaurants.

And in one of the restaurants, we used to do this gastric, which was like a reduction of sugar.

vinegar wine sometimes wine sometimes not but sometimes vinegar and we used to use this fantastic you know vinegar that come like there will be raspberry vinegar or things like that and they will make these really sweet things like that and i don't know i i'll come but one day when i was eating some some grilled scallops like that i thought about the flavor of the

Yeah, lovely.

And I thought about the combination of the flavour.

The flavour of saffron is very common to us, Northern Italian, because Italians always eat risotto with saffron.

Yes.

So it's a thing, you know, like... And then I don't know how I got it, and I tried, and I used the technique of the gastric, and I put it together, and it felt like, you know, this is British...

There is no better scallops than scallops that come from Ireland or Scotland.

They are the best scallops in the world.

You don't get them anywhere else as big as they are and beautiful.

And so the combination of my identity, what I learned in Paris and the produce that was British, I felt it was just such a good match.

No, I think, you know, as a Maine, I want to have risotto.

Since it's the last supper, it must be with white truffle.

So the tagliolini that you had, but on a risotto.

Have you had that?

Salute.

Salute.