{"id":8362,"date":"2018-02-17T15:50:53","date_gmt":"2018-02-17T15:50:53","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?page_id=8362"},"modified":"2018-03-02T21:21:32","modified_gmt":"2018-03-02T21:21:32","slug":"chefemaitrelab-eugenio-boer-milano","status":"publish","type":"page","link":"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-eugenio-boer-milano\/","title":{"rendered":"Eugenio Boer &#8211; Milano"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8475\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-eugenio-boer-milano\/image-3418\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-352.jpeg?fit=985%2C1476&amp;ssl=1\" data-orig-size=\"985,1476\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-352.jpeg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-352.jpeg?fit=640%2C960&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8475 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-352-200x300.jpeg?resize=200%2C300\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-352.jpeg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-352.jpeg?resize=768%2C1151&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-352.jpeg?resize=683%2C1024&amp;ssl=1 683w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-352.jpeg?w=985&amp;ssl=1 985w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><br \/>\n<strong>Eugenio Jacques Christiaan Boer<\/strong>, classe 1978. Mezzo olandese e mezzo ligure, cresciuto fra Voorburg, Sestri Levante e Palermo, porta nel cuore, e nel piatto, tanto i sapori del Nord quanto quelli del Mediterraneo, del pesto profumato della nonna e della formalit\u00e0 dei grandi ristoranti frequentati fin dall\u2019infanzia con il padre. Un melting pot culturale e culinario che lo ha portato dalla Liguria all\u2019Osteria dei Vespri in Sicilia, fino a un crescendo di ristoranti stellati: da Vau a Berlino, all\u2019Arnolfo in Colle Val d\u2019Elsa con lo chef Gaetano Trovato, il pi\u00f9 francese degli italiani, fino alle montagne della Val Badia al St. Hubertus dal grande Norbert Niederkofler.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8476\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-eugenio-boer-milano\/image-3419\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-353.jpeg?fit=1476%2C985&amp;ssl=1\" data-orig-size=\"1476,985\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-353.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-353.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8476 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-353-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-353.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-353.jpeg?resize=768%2C513&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-353.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-353.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-353.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nNel 2011 approda a Milano al ristorante Enocratia, dove si fa un nome in citt\u00e0 servendo per la prima volta piatti che resteranno il suo marchio: il Risotto alla cenere, salmerino di montagna e le sue uova, il Macaron alla salvia, rosmarino e tartufo nero con ganache di cuore e fegato di piccione e grue di fave di cacao o l\u2019ormai inossidabile Cervo e la sua storia.<br \/>\nNel 2013 \u00e8 il momento dello street food gourmet, e Boer lavora al concept del primo FishBar d\u2019Italia, poi del gemello MeatBar, fino ad aprire nel gennaio 2015 , \u201cEssenza\u201d. 30 coperti in un cortile della \u201cVecchia Milano\u201d dove serve la sua cucina, quella dei ricordi, dell\u2019infanzia, dei suoi incontri, dove le aringhe marinate del Mare del Nord incontrano l\u2019anatra e il suo fois gras, venendo alleggeriti dalle ciliegie.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8477\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-eugenio-boer-milano\/image-3420\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-354.jpeg?fit=1476%2C985&amp;ssl=1\" data-orig-size=\"1476,985\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-354.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-354.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8477 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-354-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-354.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-354.jpeg?resize=768%2C513&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-354.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-354.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-354.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Fra i suoi piatti pi\u00f9 acclamati, il piccione in 3 cotture. Lo chef vola in giro per il mondo per trovare nuovi abbinamenti a ogni cambio carta, da quelli siciliani con limone, stracciatella e pomodori canditi, a quelli olandesi, con speculoos e cipolline in agrodolce.<br \/>\nA un anno dall&#8217;apertura, Essenza viene insignito del premio come Miglior Nuova Apertura Milano 2015 per la Guida del Gambero Rosso, con 82\/100 e 2 Forchette. Esordisce con 15,5\/20 nella Guida dei Ristoranti de L&#8217;Espresso 2016 ed entra al 6\u00b0 posto nella top ten de I Cento di Milano, \u201cCucina d\u2019Autore\u201d per Luigi Cremona e il Touring Club d&#8217;Italia. A Identit\u00e0 Golose 2016 viene insignito del premio \u201cBirra in Cucina\u201d.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8478\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-eugenio-boer-milano\/image-3421\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-355.jpeg?fit=1476%2C985&amp;ssl=1\" data-orig-size=\"1476,985\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-355.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-355.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8478 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-355-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-355.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-355.jpeg?resize=768%2C513&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-355.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-355.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-355.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Nel 2017 Il Direttore Enzo Vizzari de Le Guide dell\u2019Espresso gli assegna i 2 Cappelli e il Premio \u201cMiglior Prestazione dell\u2019Anno\u201d, riconoscimento conferito in passato a Massimo Bottura e Niko Romito, Il Touring Club d\u2019Italia e Luigi Cremona gli confermano \u201cCucina d\u2019Autore\u201d e il Premio \u201cMiglior Piatto di Pasta 2017\u201d, Paolo Marchi lo chiama come relatore durante il Congresso Internazionale di Cucina di Identit\u00e0 Golose, Il Gambero Rosso gli riconosce il Premio \u201cRistorante con la Miglior proposta di piatti di Pasta\u201d, riconferma il 6\u00b0posto nella Top Ten de I Cento di Milano, entra a far parte dell\u2019Associazione Euro-Toques. Il 2018 parte con il Gambero Rosso Milano che gli conferisce 84\/100 e le 2 Forchette inoltre entra nell\u2019Associazione presieduta da Alain Ducasse di Ch\u00e0teaux&amp;Collection e per finire riceve la stella Michelin nell&#8217;edizione 2018 della guida presentata a Parma il 16 Novembre 2017.<\/p>\n<p><a href=\"https:\/\/www.facebook.com\/eugenioboer\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7591\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-raffaele-de-mase-flora-restaurant-roma\/image-3048\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" data-orig-size=\"512,512\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" class=\"aligncenter wp-image-7591\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10-150x150.png?resize=80%2C80\" alt=\"\" width=\"80\" height=\"80\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?w=512&amp;ssl=1 512w\" sizes=\"(max-width: 80px) 100vw, 80px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.instagram.com\/eugenio_boer\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7630\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-daniele-ciaccio-assaggia-roma\/image-3056\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=2000%2C2000&amp;ssl=1\" data-orig-size=\"2000,2000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=640%2C640&amp;ssl=1\" class=\"aligncenter wp-image-7630\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11-150x150.png?resize=75%2C75\" alt=\"\" width=\"75\" height=\"75\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=2000&amp;ssl=1 2000w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 75px) 100vw, 75px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Eugenio Jacques Christiaan Boer, classe 1978. Mezzo olandese e mezzo ligure, cresciuto fra Voorburg, Sestri Levante e Palermo, porta nel cuore, e nel piatto, tanto i sapori del Nord quanto [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":8475,"parent":6441,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Eugenio Boer - Milano - #ChefeMaitreLab<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-eugenio-boer-milano\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eugenio Boer - Milano - #ChefeMaitreLab\" \/>\n<meta property=\"og:description\" content=\"Eugenio Jacques Christiaan Boer, classe 1978. Mezzo olandese e mezzo ligure, cresciuto fra Voorburg, Sestri Levante e Palermo, porta nel cuore, e nel piatto, tanto i sapori del Nord quanto [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-eugenio-boer-milano\/\" \/>\n<meta property=\"og:site_name\" content=\"Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/groups\/salaecucina\" \/>\n<meta property=\"article:modified_time\" content=\"2018-03-02T21:21:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-352.jpeg?fit=985%2C1476&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"985\" \/>\n\t<meta property=\"og:image:height\" content=\"1476\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@ChefMaitre\" \/>\n<meta name=\"twitter:label1\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-eugenio-boer-milano\/\",\"url\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-eugenio-boer-milano\/\",\"name\":\"Eugenio Boer - Milano - #ChefeMaitreLab\",\"isPartOf\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-eugenio-boer-milano\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-eugenio-boer-milano\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-352.jpeg?fit=985%2C1476&ssl=1\",\"datePublished\":\"2018-02-17T15:50:53+00:00\",\"dateModified\":\"2018-03-02T21:21:32+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-eugenio-boer-milano\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-eugenio-boer-milano\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-eugenio-boer-milano\/#primaryimage\",\"url\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-352.jpeg?fit=985%2C1476&ssl=1\",\"contentUrl\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-352.jpeg?fit=985%2C1476&ssl=1\",\"width\":985,\"height\":1476},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-eugenio-boer-milano\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.chefemaitre.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"chef&amp;ma\u00eetre LAB\",\"item\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Eugenio Boer &#8211; Milano\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#website\",\"url\":\"https:\/\/www.chefemaitre.com\/blog\/\",\"name\":\"Il Blog di chef&amp;ma\u00eetre\",\"description\":\"L&#039;idea nasce da Massimiliano De Stefano, il fondatore di chef&amp;ma\u00eetre, un brand registrato. 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