Day 1: The Paris-based Chef du Jour Imports Some Cali Flavor Into His Kitchen
Grilled avocado and fresh citrus take center plate as culinary hotshot Iñaki Aizpitarte of must-visit Paris restaurant Le Chateaubriand preps for his first-ever trip to the Golden State by conjuring his own vision of Californian food culture. Ahead of his visit to Le Grand Fooding—a two-day gormandizer’s paradise organized by Alexandre Cammas, founder of chic French dining guide, Le Fooding, which starts tomorrow in LA and aims to connect the Parisian and Los Angeleno gastronomic scenes—Aizpitarte welcomed filmmaker Gautier Billotte into his 11th arrondissement eatery. “The atmosphere in Le Chateaubriand is a mix of serenity and effervescence,” says Billotte. “You could smell fresh, raw products and the food cooked for the team lunch in the small kitchen, where they listen to loud electro music.” Currently ranked 15th in the world by Restaurant magazine, the bistro is known for its exciting, untraditional take on French fare and a nonchalant atmosphere. A testament to Aizpitarte’s role as one of today’s leading young chefs, he also runs another of the city’s top destinations, the more relaxed tapas bar Le Dauphin, designed by Rem Koolhaas. For Le Grand Fooding, Aizpitarte is joined by fellow Paris-based chefs including Frenchies’ Gregory Marchand and Jean-François Piège of the eponymous Left Bank establishment, and such LA culinary stalwarts as Mozza’s Nancy Silverton, and he will be cooking up a specially prepared dish of fresh beans, herbs and brown butter.
The Cannes Grand Prix-Winner Talks Love, Chance and Celluloid with Fellow Director Chiara Clemente
Touted as the pioneer of a renaissance in Italian cinema, director Matteo Garrone takes us through the shadowy streets of his native Rome and into an intimate card game in this new film by Chiara Clemente. Since his rise to prominence after winning the Sacher d’Oro award for the short Silhouette in 1996, Garrone has become known and feted internationally for the 2008 film Gomorrah, the nuanced chronicle of the Casalesi clan—a faction of Naples’ notorious Camorra—that earned him multiple Best Director awards while unveiling tensions and intimacies between the Italian government and the country’s organized crime syndicates. His latest work, Reality, takes on the world of the ubiquitous television genre. In anticipation of its release, Garrone opened up his life in the Italian capital to filmmaker Clemente, whose own acclaimed work includes the Sundance Channel’s Beginnings as well as the series Made Here: Performing Artists on Work and Life in New York City. Clemente was a fan of Garrone's when she began working on today's short, having been entranced and inspired after seeing The Embalmer as a recent film school grad, yet she quickly found they had more in common than their chosen profession. “I discovered shortly after we started talking that his mother took amazing photographs of my mother when she was very young and a theater actress,” muses the director. “Here I was doing a portrait of him, and his mother had done a similar thing with my mother more than 30 years before.” Interlacing the multicultural surrounds of Garrone’s city with his love of sensuality and the at times unpredictable game of poker, Clemente's intimate portrait reveals that “the most exciting moments in a documentary happen by chance.”
Chef Batali Gets Serious About Butchery For His Latest Venture Chi Spacca
Celebrity gourmand Mario Batali explores the sensory frontiers of the nose-to-tail cooking he popularized in the States in today’s film by Alison Chernick, shot on site at Chi Spacca (“cleaver” in Italian) in Los Angeles. The intimate meat emporium is the latest addition to an epicurean empire that includes Babbo Ristorante e Enoteca in New York and Carnevino Italian Steakhouse in Las Vegas. Having just opened its doors this February—helmed by the indefatigable Mozza restaurant trio made up of Nancy Silverton, Joseph Bastianich and Batali himself—Chi Spacca showcases the charcuterie talents of Head Chef and Batali disciple Chad Colby, whose philosophy concerning the preparation of meat chimes with his mentor’s own. Colby became so entranced by Italian salami culture that he developed the first authorized “dry cure” program in LA, a lengthy process involving the addition of salts and other ingredients that can take months or even years, but which results in an array of pungent meats made in house. “What isn’t captured in the video is the wild smells,” recalls Chernick of her experience filming. “I have been enlightened by the science of a good salami, and we can thank Mario for capturing Italian culture and bringing it to us on a platter.”