Opéra Food celebrates S.Pellegrino Young Chef
A magical and muti-sensory evening where music and gastronomy come together.
On Monday 8 November, S.Pellegrino organized its first Opéra Food at the Trianon, in Paris. It is the occasion for the public to discover Antonio Buono, winner of the French selection of S.Pellegrino Young Chef and his signature dish Mediterranean scorpion fish, black rouille rhubarb, wild celery and mountain flowers.
The young chef, accompanied by his mentor Frédéric Anton, a chef with three Michelin stars at Pré Catelan and the pastry chef Christelle Brua, cooked for nearly two hours for approximately 200 guests, of whom 84 won their dinner through a drawing organised on the S.Pellegrino website.
The lucky guests enjoyed an appetizer, a main dish and a dessert while enjoying the music of the talented composer Thomas Roussel. The young musician, known for his music in soundtracks and fashion shows, also created three original pieces for the exceptional evening.
Violins, flutes and drums played in harmony while the chefs prepared their dishes on the stage of the Trianon. It was an unprecedented show, in which musical instruments responded in rhythm to kitchen tools to offer the public an extraordinary evening of poetry and gourmet food.
The next phase for Antonio Buono is The Grand Finale of S.Pellegrino Young Chef, set to take place in 2018, where the young chef will face 20 other winners of regional selections.
View the photo gallery of the event and follow #SPYoungChef on S.Pellegrino socials and on the S.Pellegrino Young Chef website.
