You must have met this chef in Davvittorio (hereinafter referred to as DV) in Shanghai. Always with the unique enthusiasm of Italian men, with hearty laughter and quick and powerful movements. He is Stefano Bacchelli, the chef of DV Shanghai store. If the Cerea family is the soul of DV, chef Stefano is the heart of DV Shanghai store.
These stories and praise for the high quality of DV Shanghai Store have been passed down from mouth to mouth among diners, making this restaurant stand at the forefront of Shanghai catering since it opened in June 20 19.
Stefano first came to Shanghai briefly on 20 18, when DV Shanghai store was still an unfinished project. Although he has been to Taibei for a short trip, he is still a stranger to China. He was deeply impressed by the modern and historical urban landscape of the Bund.
Italian restaurant decorated with retro style and Shanghai Bund
2065438+March 3, 20091,the restaurant began to take shape. He made preparations and officially moved to Shanghai. He has been a member of DV Italy team since 20 10, shouldering the glorious history of Italy wearing vittorio for more than half a century, and bringing his favorite Italian food to this completely strange city.
Unknown challenges, future guests and strange cities bring not fear, but expectation.
Stefano gives beef lessons to his outfield partner during the break.
From June 2065438 to June 2009, the opening of DV Shanghai store attracted great attention. Picky diners listened to the legendary story and walked into the restaurant with great expectation. We can't tolerate any carelessness, we can only meet the high expectations of the whole team and live up to the delicious dishes.
Of course, the Michelin judges followed, and they got a star only three months after opening. Remember meeting Stefano a few days before the Michelin Awards Ceremony in September, 20 19 and asking him if he thought he could hold the stars? He said modestly, "I don't know, I hope so." His eyes flashed with confidence and expectation.
In a blink of an eye, DV Shanghai Store has been open for one year. He said with a smile: "At first, when they (referring to the management team of Italian DV) asked me if I wanted to be a chef in a Shanghai store, I was thinking: Why should I go to China? Now, I will firmly say: I want to go to China, I like it here! "
Besides connecting him with his guests with delicious food, Stefano also likes to feel the city by walking. He usually likes to use his mobile phone to record interesting people and scenes that he sees or can touch him.
Curiously, across this block, there is the bustling Bund. Young people in fashionable clothes are shuttling through high-end office buildings. He stood in front of the French window of DV, overlooking Huangpu River. His eyes are the towering Shanghai center and Lujiazui, which are always modern and full of vitality.
However, as a chef who loves food and is keen to explore, Stefano has one place he prefers to go, and that is the vegetable market.
"Yunnan boletus is also very good, and we are also using it now. A few days ago, my friend sent me a WeChat saying that I went to Yunnan to eat mushrooms. "
The vegetable market is probably a playground for every chef who loves discovery and research.
Spaghetti plate?
In the menu of the first anniversary of DV Shanghai store, there is a dish that attracts special attention. Diners in China are familiar with the expensive ingredient-yellow chewing gum, while Italians are familiar with spaghetti. The classic dishes of DV Italian restaurant have an elegant flavor different from those of China.
Stefano was inspired by eating 10-year-old yellow chewing gum in vegetables in many restaurants in China. Flower gum is tender and smooth, mixed with flat spaghetti. Under the embrace of rich sauce, the eastern and western ingredients blend between lips and teeth into a wonderful harmonious experience.
Stefano's exploration of international cooking is not limited to Italian and China. In his creation, in addition to DV's classic dishes and traditional Italian flavor, he can also see many French cooking techniques and modern presentation techniques that are not limited to cuisines.
Black? Are you online? black
Just like this new dish on the first anniversary menu, Stefano himself called it "Black Return" compared with the name on the menu. Just like his favorite black-and-white photos, he thinks that black and white can return to purity, leaving people unaffected by color. Under black and white, it can give birth to authentic taste feelings.
He stewed cuttlefish with white Italian corn porridge and black cuttlefish juice, and presented the classic dishes of Venice seaside to diners in a modern artistic way. Small cuttlefish is wrapped in delicious cuttlefish juice and slides into the mouth, fresh and tender without losing the bones and muscles of Q-bomb. Mix the fragrant corn porridge with the sweet and milky sauce, and the delicious taste of the sea will come to your face.
Stefano/Kloc-started working in restaurants at the age of 0/9, and French cuisine is also an important part of his career as a chef. The teenager who left his hometown first worked in a high-end Michelin restaurant, which is a French restaurant in northern Italy. Then I left Italy and went to a Michelin-starred restaurant in Cannes, a famous film city on the French Riviera.
Until 20 10, Stefano officially joined DV and became a member of this legendary family. And served as the chef of an important branch of DV Italy. But coming to China as a chef in a Shanghai branch doesn't mean you feel at home.
In fact, at the beginning of DV's opening in Shanghai, there were some doubts, saying that the food here was like French food. Stefano didn't shy away from the question.
For modern high-end restaurants, the dishes are not so open. Whether Italian, French or Spanish, you can find cooking elements from many different countries in an exquisite restaurant. Isn't it the charm of this kind of restaurant to present amazing and unexpected dishes with ingredients and crafts from all over the world and bring extraordinary food experience to diners?
"What's more, Italy and France are so close. In the Middle Ages, the territories of France and Italy were not even like this. Some parts of Italy used to be French. The cooking techniques and settings of dishes are all forms, and we always adhere to the spiritual core of Italian cooking. "
In Stefano's mind, it is the core of Italian cuisine to find high-quality ingredients, respect each ingredient and restore the charming flavor of ingredients with his own hands. Of course, constantly exploring the boundaries of food is also the spiritual core that chefs need to stick to all their lives.
The legendary Italian Samsung restaurant Davitorio, which has been in operation for half a century, officially settled in Shanghai Bund on June 20 19, and DV Shanghai Store just celebrated its first birthday in June 2020.
The front yard and the back kitchen have dinner.
In 2020, the beginning of the whole world is very magical. The first year of DV Shanghai store was also quite rough. 20 19 was busy with the opening and the autumn and winter festival season, which was another epidemic accident and full of challenges for them. Add a touch of adventure to the new Shanghai story of this legendary Italian restaurant.
During this visit, the environment of the restaurant has quietly changed. The entrance design of the new porch, with a faint hazy red color, gives it a little retro style of old Shanghai. As for the little fox crouching at the door, perhaps he secretly came to Shanghai to play from the forest on the bergamot mountain in our Italian shop?
The soft and transparent crystal lights redesigned in the bar give people a quiet and elegant aesthetic feeling. When people walk into a restaurant, they will unconsciously relax and immerse themselves in the pleasure brought by food.
This time, the restaurant has undergone a brand-new design, no matter from decorative works of art, flowers and song lists. The artist combines Italian and China elements in this space.
By the way, in this first anniversary menu, we also found an amazing work. Frederic, the dessert chef, brought out a sugar art dessert full of oriental aesthetic interest. Exquisite vases are like stained glass, forming irregular gradient colors, which makes people unbearable. As for the taste, I'll sell it to you and leave it to you to crack the sugar shell with your hands to feel it.
David Dorio Shanghai
3rd Floor, N3 Building, North Zone, BFC Bund Financial Center, No.600 Dong Er Road, Zhongshan City
02 1-63302 198