{"id":6241,"date":"2017-11-30T00:46:46","date_gmt":"2017-11-30T00:46:46","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=6241"},"modified":"2018-02-23T11:47:48","modified_gmt":"2018-02-23T11:47:48","slug":"adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/","title":{"rendered":"L&#8217; intervista scomoda a Dominique Antognoni e la sua &#8220;Guida&#8221;&#8230;"},"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<figure id=\"attachment_6366\" aria-describedby=\"caption-attachment-6366\" style=\"width: 843px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6366\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2274\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-389.jpeg?fit=843%2C960&amp;ssl=1\" data-orig-size=\"843,960\" 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\/2017\/11\/image-389.jpeg?fit=263%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-389.jpeg?fit=640%2C729&amp;ssl=1\" class=\"myFoto wp-image-6366 size-full\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-389.jpeg?resize=640%2C729\" alt=\"\" width=\"640\" height=\"729\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-389.jpeg?w=843&amp;ssl=1 843w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-389.jpeg?resize=263%2C300&amp;ssl=1 263w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-389.jpeg?resize=768%2C875&amp;ssl=1 768w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-6366\" class=\"wp-caption-text\">Dominique Antognoni<\/figcaption><\/figure>\n<h3><strong>Dominique Antognoni non si trattiene e dice tutto ci\u00f2 che pensa, chi lo conosce lo sa bene, noi lo abbiamo intervistato. Buona lettura.<\/strong><\/h3>\n<p><strong>Cominciamo, parlaci un po&#8217; di te.<\/strong><\/p>\n<p><em>Ho cominciato come fotografo di calcio quando avevo 16 anni , ho scritto sui giornali pi\u00f9 importanti in Romania e poi in Israele, dopo una 20ina d&#8217;anni quando arrivai in Italia, a Milano, continuai a occuparmi di calcio, quando il Giornale mi chiam\u00f2 per propormi di scrivere per loro riguardo il golf, in sostituzione del compianto Mario Camicia. Anche se poi il Golf non funzionava tanto in Italia, visto che i grandi sponsor con la crisi economica si fecero da parte. Iniziai poi a creare un connubio tra moda e food, creando cos\u00ec &#8220;good life&#8221;, convinto che si potesse fare qualcosa legato alla cucina. Ultimamente il mondo della moda e quella della cucina sono pressoch\u00e8 identici, la stessa voglia di creare e di stupire con una sfilata come nei piatti di un grande chef. Il mondo della cucina \u00e8 cambiato, \u00e8 diventato molto patinato, fino all&#8217;arrivo di Gordon Ramsay che ha trasformato tutto, fino a 15 anni fa fare il cuoco era un po&#8217; come fare il marinaio, non era un lavoro qualificante e di cui vantarsi, chi andava a fare il cuoco erano le persone che non sapevano cosa fare nella vita, oggi tutto \u00e8 cambiato e difatti come lo stilista che crea oggi sono i cuochi a creare ed \u00e8 per quello che \u00e8 nato <strong>Good Life.<\/strong><\/em><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/groups\/salaecucina\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6399\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/24273234_10212722057425180_878843656_n\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/24273234_10212722057425180_878843656_n.png?fit=725%2C960&amp;ssl=1\" data-orig-size=\"725,960\" 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=\"24273234_10212722057425180_878843656_n\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/24273234_10212722057425180_878843656_n.png?fit=227%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/24273234_10212722057425180_878843656_n.png?fit=640%2C847&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6399 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/24273234_10212722057425180_878843656_n-227x300.png?resize=227%2C300\" alt=\"\" width=\"227\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/24273234_10212722057425180_878843656_n.png?resize=227%2C300&amp;ssl=1 227w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/24273234_10212722057425180_878843656_n.png?w=725&amp;ssl=1 725w\" sizes=\"(max-width: 227px) 100vw, 227px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<div><em>\u00a0<\/em><\/div>\n<div><strong>Critica gastronomica vera o a pagamento?<\/strong><\/div>\n<div><\/div>\n<div><em>La pi\u00f9 grande critica gastronomica al mondo che si chiama Ruth Reichl, scriveva anche per il New York Times ,lei andava nei ristoranti , quelli di livello ovviamente, anche due o tre volte , per poi scrivere un articolo, ovvio che poi lei veniva rimborsata. Tu dimmi oggi, quale giornale in Italia ti rimborsa per andare a mangiare da Cracco, NESSUNO! Oggi la cosa pi\u00f9 semplice \u00e8 telefonare a Cracco ad esempio chiedendo di parlare di lui e la sua filosofia, assaggiando qualche piatto per fare un articolo, dove\u00a0 la verit\u00e0 \u00e8 che diventa complicato poi &#8220;stroncare&#8221; chi conosci, si creano poi dei rapporti e diventa difficile; non come la Reichl che pagava sempre e &#8220;bastonava&#8221; nel caso, decidendo le sorti degli chef e dei ristoranti. Qui in Italia non si pu\u00f2 scrivere male di nessuno, neanche del calcio e dei politici, il giornalista non pu\u00f2 dare dei voti bassi o dare esclusive negative, perch\u00e8 poi il direttore boccia il pezzo, non vuole rogne! Allora perch\u00e8 solo la critica gastronomica dev&#8217;essere diversa? L&#8217;italiano \u00e8 democristiano e non ha voglia di rogne, non si vuole ne rinunciare agli inviti a tal punto di mettersi a tappetino talvolta scrivendo anche fuffa pur di scrivere, l&#8217;importante \u00e8 portare a casa lo stipendio, ma in fondo che servizio diamo?<\/em><\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6369\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2277\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-392.jpeg?fit=450%2C450&amp;ssl=1\" data-orig-size=\"450,450\" 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\/2017\/11\/image-392.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-392.jpeg?fit=450%2C450&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6369 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-392-300x300.jpeg?resize=300%2C300\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-392.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-392.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-392.jpeg?w=450&amp;ssl=1 450w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/div>\n<div><em>\u00a0<\/em><\/div>\n<div><\/div>\n<div><strong>Gli chef\u00a0 dentro o anche fuori dalle cucine?<\/strong><\/div>\n<div><\/div>\n<div><em>La media di incassi di un ristorante stellato con 1 stella \u00e8 di 700mila euro , un bistellato la media \u00e8 un milione e un tristellato \u00e8 un milione e cinque, morale della favola, nessuno chef stellato al mondo riesce stare in piedi con il solo incasso del suo ristorante,<\/em><\/div>\n<div><em>Se tu fai conto che <span style=\"color: #000000;\">Heinz Beck<\/span> fino all&#8217;anno scorso perdeva un milione all&#8217;anno, ma all&#8217;Hilton andava bene cos\u00ec, se tu fai conto che a <span style=\"color: #000000;\">Crippa<\/span> fino all&#8217;anno scorso ha sempre perso soldi ed \u00e8 la prima volta che arriva in parit\u00e0, non si pu\u00f2 chiedere sempre agli altri di fare i puri e noi possiamo fare tutto, questo mi da fastidio, noi possiamo fare tutto anche prendere il nero, fare due lavori e loro devono stare in cucina, scusa eh, fa il cuoco e perde mezzo milione l&#8217;anno e cosa deve fare? Fare il puro e morire puro in cucina? Non sono d&#8217;accordo, Il cuoco non va a rubare, lavora 12 ore al giorno e se pu\u00f2 fare dell&#8217;altro lo faccia! Anche la tv.<\/em><\/div>\n<div><\/div>\n<p>&nbsp;<\/p>\n<div><strong>Parliamo di guide , su quali vuoi esprimere critiche e pareri?<\/strong><\/div>\n<div><\/div>\n<div><em>Ti faccio un paragone, nel calcio esiste il pallone d&#8217;oro e poi tutto il resto \u00e8 nulla, nel cinema esistono gli Oscar\u00a0 e niente altro, cosi nella cucina esiste la Michelin e tutto il resto non esiste, ti faccio un esempio: quanta gente sa quanti cappelli ha Cracco o quante forchette o altro, nessuno&#8230;tutti sanno che a Cracco le hanno tolto la stella e si parla solo di questo, tu puoi avere i punteggi\u00a0 migliori su tutte le guide, ma vale solo la Michelin, non c&#8217;\u00e8 paragone. Gli altri fanno un lavoro pi\u00f9 utile a livello &#8220;locale&#8221;, ma non possiamo metterli a confronto.<\/em><\/div>\n<div><em>\u00a0<\/em><\/div>\n<div><strong>La Guida di Dominique Antognoni?<\/strong><\/div>\n<div><\/div>\n<div><em>Ci sono molti che secondo me hanno troppe stelle rispetto a quelle che meritano e\/o non meritano, uno di questi molto\u00a0 sopravvalutato \u00e8 <span style=\"color: #000080;\"><a style=\"color: #000080;\" href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/16\/claudio-sadler-perde-la-seconda-stella-michelin-si-sfoga\/\">Claudio Sadler<\/a>\u00a0,\u00a0<\/span>perch\u00e8 ha una cucina anni 80, lui dice a Voi, &#8220;voglio sapere perch\u00e8 me l&#8217;hanno tolta&#8221;, beh dovrebbe saperlo, l&#8217;hanno tolta perch\u00e8 sono almeno 10 anni che non inventa pi\u00f9 , non riesce pi\u00f9 a sorprendere e stupire come prima, anche se umanamente \u00e8 spiegabile non \u00e8 che possibile fino a 100 anni ogni tre mesi fare un men\u00f9 fantastico, batte un po&#8217; la fiacca e il problema \u00e8 che attorno a lui tutta gente che si mette a tappetino a fare recensioni bellissime e poco veritiere.\u00a0<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6362\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2270\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-385.jpeg?fit=604%2C656&amp;ssl=1\" data-orig-size=\"604,656\" 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\/2017\/11\/image-385.jpeg?fit=276%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-385.jpeg?fit=604%2C656&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6362 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-385-276x300.jpeg?resize=276%2C300\" alt=\"\" width=\"276\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-385.jpeg?resize=276%2C300&amp;ssl=1 276w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-385.jpeg?w=604&amp;ssl=1 604w\" sizes=\"(max-width: 276px) 100vw, 276px\" data-recalc-dims=\"1\" \/><\/em><\/div>\n<div><em>Poi un altro sopravvalutato \u00e8 <span style=\"color: #000000;\">Tano Simonato<\/span> secondo me , si dice dal 2005 che gli toglieranno la stella e non gliel&#8217;hanno ancora tolta, ma se ogni anno si parla di lui, vuol dire che proprio bravo bravo non \u00e8. <\/em><\/div>\n<div style=\"text-align: center;\"><em><strong>\u00a0chef &amp; ma\u00eetre: beh, secondo noi invece la sua cucina merita e la sa trasmettere&#8230;<\/strong><\/em><\/div>\n<div><em><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6363\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2271\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-386.jpeg?fit=648%2C681&amp;ssl=1\" data-orig-size=\"648,681\" 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\/2017\/11\/image-386.jpeg?fit=285%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-386.jpeg?fit=640%2C673&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6363 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-386-285x300.jpeg?resize=285%2C300\" alt=\"\" width=\"285\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-386.jpeg?resize=285%2C300&amp;ssl=1 285w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-386.jpeg?w=648&amp;ssl=1 648w\" sizes=\"(max-width: 285px) 100vw, 285px\" data-recalc-dims=\"1\" \/><\/em><\/div>\n<div><em>Altro non degno di nota \u00e8 <span style=\"color: #000000;\">Filippo La Mantia<\/span>, bravo come trattoria e dice che della stella non gliene frega nulla, invece rosica, ma poi chi gliela vuole dare?<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6364\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2272\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-387.jpeg?fit=1848%2C963&amp;ssl=1\" data-orig-size=\"1848,963\" 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\/2017\/11\/image-387.jpeg?fit=300%2C156&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-387.jpeg?fit=640%2C334&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6364 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-387-300x156.jpeg?resize=300%2C156\" alt=\"\" width=\"300\" height=\"156\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-387.jpeg?resize=300%2C156&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-387.jpeg?resize=768%2C400&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-387.jpeg?resize=1024%2C534&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-387.jpeg?w=1848&amp;ssl=1 1848w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-387.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/em><\/div>\n<div><em>Un altro\u00a0 \u00e8 <span style=\"color: #000000;\">Sergio Mei<\/span>, quello che \u00e8 stato per una vita al Four Season e non \u00e8 mai riuscito a prendere la stella&#8230;e come giocare nel Real Madrid e non aver vinto nulla.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6361\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2269\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-384.jpeg?fit=1476%2C875&amp;ssl=1\" data-orig-size=\"1476,875\" 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;1&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\/2017\/11\/image-384.jpeg?fit=300%2C178&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-384.jpeg?fit=640%2C379&amp;ssl=1\" class=\"aligncenter size-medium wp-image-6361\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-384-300x178.jpeg?resize=300%2C178\" alt=\"\" width=\"300\" height=\"178\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-384.jpeg?resize=300%2C178&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-384.jpeg?resize=768%2C455&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-384.jpeg?resize=1024%2C607&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-384.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-384.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/em><\/div>\n<div><em>Poi aggiungo <span style=\"color: #000000;\">Leemann<\/span>\u00a0nella lista di quelli sopravvalutati.<br \/>\nPer prima cosa, non ho mai visto una roba del genere, in privato \u00e9 quello che la gente prende per i fondelli di pi\u00f9, ma in pubblico nessuno lo ammette.\u00a0Tutti dicono: poverello, \u00e8 fuori di testa, ma poi in pubblico, forse perch\u00e9 i giornali sono tutti progressisti, si stendono per terra davanti a lui, perch\u00e9 non puoi parlare male di uno salutista.\u00a0In pi\u00f9 il ristorante \u00e8 triste come lui.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6365\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2273\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-388.jpeg?fit=534%2C462&amp;ssl=1\" data-orig-size=\"534,462\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;4.5&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;NIKON D80&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1176389058&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;62&quot;,&quot;iso&quot;:&quot;800&quot;,&quot;shutter_speed&quot;:&quot;0.004&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&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\/2017\/11\/image-388.jpeg?fit=300%2C260&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-388.jpeg?fit=534%2C462&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6365 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-388-300x260.jpeg?resize=300%2C260\" alt=\"\" width=\"300\" height=\"260\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-388.jpeg?resize=300%2C260&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-388.jpeg?w=534&amp;ssl=1 534w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/em><\/div>\n<div><\/div>\n<div><\/div>\n<div><strong>Adesso passiamo ai promossi Dominique&#8230;?<\/strong><\/div>\n<div><\/div>\n<div><em><span style=\"color: #000000;\"><span style=\"color: #000080;\"><a style=\"color: #000080;\" href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/16\/claudio-sadler-perde-la-seconda-stella-michelin-si-sfoga\/\">Carlo Cracco<\/a><\/span>:<\/span> ha avuta la sfortuna di essere un genio quando ancora nessuno parlava di cucina, lui \u00e8 uno che di sicuro rimarr\u00e0 nella storia della cucina.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6350\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2258\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-4.png?fit=900%2C600&amp;ssl=1\" data-orig-size=\"900,600\" 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\/2017\/11\/image-4.png?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-4.png?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6350 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-4-300x200.png?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-4.png?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-4.png?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-4.png?w=900&amp;ssl=1 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/em><\/div>\n<div><em>\u00a0<\/em><\/div>\n<div><em><span style=\"color: #000000;\">Andrea Berton:<\/span>\u00a0\u00e8 uno che ha l&#8217;ossessione per la leggerezza, io non so come fa, ma se tu mangi da lui 50 piatti, esci come se non ne avessi mangiato neanche uno, ma in senso buono, \u00e8 straordinario per spirito imprenditoriale e per concretezza, poi il suo men\u00f9 dei brodi \u00e8 unico al mondo.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6351\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2259\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-375.jpeg?fit=609%2C709&amp;ssl=1\" data-orig-size=\"609,709\" 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\/2017\/11\/image-375.jpeg?fit=258%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-375.jpeg?fit=609%2C709&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6351 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-375-258x300.jpeg?resize=258%2C300\" alt=\"\" width=\"258\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-375.jpeg?resize=258%2C300&amp;ssl=1 258w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-375.jpeg?w=609&amp;ssl=1 609w\" sizes=\"(max-width: 258px) 100vw, 258px\" data-recalc-dims=\"1\" \/><\/em><\/div>\n<div><em>\u00a0<\/em><\/div>\n<div><em><span style=\"color: #000000;\">Michelangelo Mammoliti:<\/span> mi piace e ci scommetto che prender\u00e0 2 stelle presto ma anche 3, lui vive per la stella, \u00e8 un animale da ristorante straordinario e fa da mangiare in modo strepitoso, fa grandi cose ha un fuoco dentro che gli far\u00e0 fare sempre cose strepitose.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6352\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2260\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-376.jpeg?fit=570%2C570&amp;ssl=1\" data-orig-size=\"570,570\" 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\/2017\/11\/image-376.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-376.jpeg?fit=570%2C570&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6352 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-376-300x300.jpeg?resize=300%2C300\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-376.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-376.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-376.jpeg?w=570&amp;ssl=1 570w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/em><\/div>\n<div><\/div>\n<div><em><span style=\"color: #000000;\">Lorenzo Cogo:<\/span> in Lorenzo c&#8217;\u00e8 qualcosa di speciale , se tu lo guardi negli occhi capisci che ha una marcia in pi\u00f9, per quanto gli altri chef non sono sempre propensi a parlar bene dei loro colleghi, Cracco e Berton lo fanno, infatti i compleanni o le serate speciali le fanno sempre da lui, anche i mostri sacri impazziscono per lui.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6353\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2261\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-5.png?fit=728%2C518&amp;ssl=1\" data-orig-size=\"728,518\" 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\/2017\/11\/image-5.png?fit=300%2C213&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-5.png?fit=640%2C455&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6353 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-5-300x213.png?resize=300%2C213\" alt=\"\" width=\"300\" height=\"213\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-5.png?resize=300%2C213&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-5.png?w=728&amp;ssl=1 728w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/em><\/div>\n<div><em>\u00a0<\/em><\/div>\n<div><em><span style=\"color: #000000;\">Felice Lo Basso:<\/span> perch\u00e8 \u00e8 uno che fra tutti questi mega stellati \u00e8 il pi\u00f9 terra terra nel senso buono ed \u00e8 uno che ha fatto elevare la pasta al pomodoro ad un piatto stellato mega venduto, io impazzisco per lui, \u00e8 geniale, \u00e8 uno chef che riesce a fare diventare un piatto basico da trattoria in un piatto eccellente e super stellato.<\/em><\/div>\n<div><em>La pasta al pomodoro che fa \u00e8 da mille stelle.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6354\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2262\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-377.jpeg?fit=623%2C694&amp;ssl=1\" data-orig-size=\"623,694\" 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\/2017\/11\/image-377.jpeg?fit=269%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-377.jpeg?fit=623%2C694&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6354 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-377-269x300.jpeg?resize=269%2C300\" alt=\"\" width=\"269\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-377.jpeg?resize=269%2C300&amp;ssl=1 269w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-377.jpeg?w=623&amp;ssl=1 623w\" sizes=\"(max-width: 269px) 100vw, 269px\" data-recalc-dims=\"1\" \/><\/em><\/div>\n<div><em>\u00a0<\/em><\/div>\n<div><em><span style=\"color: #000000;\">Eugenio Boer:<\/span> lui \u00e8 uno cosmopolita che mette insieme delle culture creando dei piatti grazie alla ricercatezza con cose straordinarie e sono stato contentissimo per la sua stella.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6355\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2263\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-378.jpeg?fit=850%2C586&amp;ssl=1\" data-orig-size=\"850,586\" 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\/2017\/11\/image-378.jpeg?fit=300%2C207&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-378.jpeg?fit=640%2C441&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6355 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-378-300x207.jpeg?resize=300%2C207\" alt=\"\" width=\"300\" height=\"207\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-378.jpeg?resize=300%2C207&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-378.jpeg?resize=768%2C529&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-378.jpeg?w=850&amp;ssl=1 850w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/em><\/div>\n<div><em>\u00a0<\/em><\/div>\n<div><em><span style=\"color: #000000;\"><span style=\"color: #000080;\"><a style=\"color: #000080;\" href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2017\/06\/29\/wickys-wicuisine-seafood-raccontato-alan-jones-un-viaggio-nel-mondo-partendo-dal-giappone\/\">Wicky Pryian<\/a><\/span>:<\/span> per me , nella mia classifica \u00e8 fra i primi tre, \u00e8 unico, quando il ristorante \u00e8 unico c&#8217;\u00e8 poco da aggiungere.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6356\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2264\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-379.jpeg?fit=608%2C751&amp;ssl=1\" data-orig-size=\"608,751\" 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\/2017\/11\/image-379.jpeg?fit=243%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-379.jpeg?fit=608%2C751&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6356 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-379-243x300.jpeg?resize=243%2C300\" alt=\"\" width=\"243\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-379.jpeg?resize=243%2C300&amp;ssl=1 243w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-379.jpeg?w=608&amp;ssl=1 608w\" sizes=\"(max-width: 243px) 100vw, 243px\" data-recalc-dims=\"1\" \/><\/em><\/div>\n<div><em>\u00a0<\/em><\/div>\n<div><\/div>\n<div><strong>Visto che parli di Wicky, secondo te perch\u00e8 non ha ancora preso la stella?<\/strong><\/div>\n<div><\/div>\n<div><em>Perch\u00e8 \u00e8 troppo estremo , la Guida non \u00e8 che se non ti da la stella \u00e8 perch\u00e8 ti ha bocciato, semplicemente \u00e8 un punto interrogativo e la prender\u00e0 l&#8217;anno prossimo, da Wicky sono andati un sacco di ispettori, non \u00e8 che \u00e8 stato messo da parte, addirittura lo scorso anno gli ispettori sono andati tre volte. Non saranno ancora convinti al 100%, ma non significa che non lo considerano, anzi. Spero che la prenda presto, glielo auguro, anche per un riscatto sociale&#8230;<\/em><\/div>\n<div><\/div>\n<div><\/div>\n<div><strong>Continuiamo con i promossi&#8230;<\/strong><\/div>\n<div><em>\u00a0<\/em><\/div>\n<div><em><span style=\"color: #000000;\">Misha Sukyas:<\/span> uno stregone, lui riesce a mettere insieme dieci elementi e ti manda in paradiso, riesce a creare dei sapori formidabili, aprir\u00e0 fra dieci giorni il suo ristorante, vai da lui ed esci cantando.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6357\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2265\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-380.jpeg?fit=763%2C601&amp;ssl=1\" data-orig-size=\"763,601\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;22&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;NIKON D800&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1447102321&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;70&quot;,&quot;iso&quot;:&quot;160&quot;,&quot;shutter_speed&quot;:&quot;0.00625&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&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\/2017\/11\/image-380.jpeg?fit=300%2C236&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-380.jpeg?fit=640%2C504&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6357 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-380-300x236.jpeg?resize=300%2C236\" alt=\"\" width=\"300\" height=\"236\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-380.jpeg?resize=300%2C236&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-380.jpeg?w=763&amp;ssl=1 763w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/em><\/div>\n<div><em>\u00a0<\/em><\/div>\n<div><em><span style=\"color: #000000;\">Giancarlo Morelli:<\/span> di una umanit\u00e0 che si vede anche nel piatto , \u00e8 uno di quelli che \u00e8 riuscito a prendere la stella senza mai volere fare il fenomeno, non \u00e8 mai andato dietro le mode, quando nei ristoranti si mangiava solo col cucchiaio, ha sempre tenuto fede ai suoi principi con una linea ben precisa, lui \u00e8 figlio di contadini e nel piatto mette la materia prima, lui ha saputo essere costante e ha creduto in quello.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6358\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2266\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-381.jpeg?fit=950%2C514&amp;ssl=1\" data-orig-size=\"950,514\" 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\/2017\/11\/image-381.jpeg?fit=300%2C162&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-381.jpeg?fit=640%2C346&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6358 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-381-300x162.jpeg?resize=300%2C162\" alt=\"\" width=\"300\" height=\"162\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-381.jpeg?resize=300%2C162&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-381.jpeg?resize=768%2C416&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-381.jpeg?w=950&amp;ssl=1 950w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/em><\/div>\n<div><em>\u00a0<\/em><\/div>\n<div><em><span style=\"color: #000000;\"><span style=\"color: #000080;\"><a style=\"color: #000080;\" href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/30\/terry-giacomello\/\">Terry Giacomello<\/a><\/span>:<\/span> \u00e8 l&#8217;unico italiano ad essere stato assunto con contratto da Ferran Adri\u00e0, ha una mano e delle idee pazzesche, l&#8217;unica cosa \u00e8 che quel ristorante secondo me \u00e8 da centro di Milano, \u00e8 troppo estremo per Parma, hanno una cultura troppo tradizionalista anche se un po&#8217; alcune tendenze stanno cambiando, \u00e8 uno che merita il ristorante sempre pieno , a Milano probabilmente sarebbe cos\u00ec..<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6359\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2267\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-382.jpeg?fit=694%2C383&amp;ssl=1\" data-orig-size=\"694,383\" 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\/2017\/11\/image-382.jpeg?fit=300%2C166&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-382.jpeg?fit=640%2C353&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6359 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-382-300x166.jpeg?resize=300%2C166\" alt=\"\" width=\"300\" height=\"166\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-382.jpeg?resize=300%2C166&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-382.jpeg?w=694&amp;ssl=1 694w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/em><\/div>\n<div><em>\u00a0<\/em><\/div>\n<div><\/div>\n<div><strong>Parliamo di Milano il food \u00e8 notevolmente cresciuto negli ultimi anni, a che cosa \u00e8 dovuto secondo te?<\/strong><\/div>\n<div><\/div>\n<div><em>E&#8217; cambiato il modo di spendere, prima i milanesi facevano quattro\u00a0week end, oggi si accontentano di fare due week end e con gli altri soldi una volta al mese vanno in questi ristoranti, il milanese ha sempre tenuto allo stile, alla moda e al mangiar bene, la crescita del food ha solo sottolineato alcune tendenze.<\/em><\/div>\n<div><em>\u00a0<\/em><\/div>\n<div><\/div>\n<div><strong>Non ce ne sono troppi di ristoranti?<\/strong><\/div>\n<div><\/div>\n<div><em>Lo pu\u00f2 dire solo il mercato, oggi guarda quanti ce ne sono in centro a Milano in 500 metri in linea dritta, ci sono sei stellati, c&#8217;\u00e8 Felix, c&#8217;\u00e8 Conti , c&#8217;\u00e8 Guida, c&#8217;\u00e8 Gozzoli, c&#8217;\u00e8 Cracco e c&#8217;\u00e8 Aprea e lavorano tutti, significa che non sono troppi.<\/em><\/div>\n<div><\/div>\n<div><\/div>\n<p>&nbsp;<\/p>\n<div><strong>Le manifestazioni food pi\u00f9 importanti a Milano?<\/strong><\/div>\n<div><\/div>\n<div><em><span style=\"color: #333399;\"><a style=\"color: #333399;\" href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/09\/taste-of-milano-2017-kermesse-capace-regalare-emozioni-stellate-alla-portata-tutti\/\">Il Taste<\/a><\/span> di gran lunga, si mangia bene e la gente vuole questo. Non a caso ci sono file pazzesche, niente fronzoli, non vogliono insegnarti nulla, solo farti felice, niente &#8220;pippotti&#8221; ideologici, discorsi ipocriti e sonnacchiosi contro la fame e altro&#8230;<\/em><\/div>\n<div><\/div>\n<div><\/div>\n<p>&nbsp;<\/p>\n<div><strong>Ti riferisci a chi quando ti esprimi cos\u00ec?<\/strong><\/div>\n<div><\/div>\n<div><em>A <span style=\"color: #000000;\">Identit\u00e0 Golose<\/span>, mi sembra il congresso del partito comunista di Ceausescu, poi gli chef fanno discorsi che nessuno ci crede, da Bottura mi veniva il &#8220;voltastomaco&#8221;, <img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6360\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2268\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-383.jpeg?fit=1200%2C660&amp;ssl=1\" data-orig-size=\"1200,660\" 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\/2017\/11\/image-383.jpeg?fit=300%2C165&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-383.jpeg?fit=640%2C352&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6360 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-383-300x165.jpeg?resize=300%2C165\" alt=\"\" width=\"300\" height=\"165\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-383.jpeg?resize=300%2C165&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-383.jpeg?resize=768%2C422&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-383.jpeg?resize=1024%2C563&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-383.jpeg?w=1200&amp;ssl=1 1200w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>&#8220;sperpero di qua e di l\u00e0&#8221;, questo &#8220;terzomondismo&#8221; non richiesto ti fa venire l&#8217;orticaria. Poi tre anni fa Leemann che parlava dell&#8217;acqua felice con la gente che si vergognava, ovviamente tutta la stampa adorante, nessuno a chiedere ma che caxxo sta farneticando?<\/em><\/div>\n<div><\/div>\n<div><\/div>\n<p>&nbsp;<\/p>\n<div><strong>Altro da aggiungere Dominique?<\/strong><\/div>\n<div><\/div>\n<div>Si, due cose. La prima \u00e9 che mi impressiona sempre vedere oggi ristoranti senza identit\u00e0 e personalit\u00e0. Vale anche per uno chef, rimango senza parole quando vedo piatti senza effetto wow, senza mordente, senza nulla. Come pensano di andare avanti, come fanno a non rendersi conto che il locale e i piatti non sono coinvolgenti?<\/div>\n<div>Un&#8217;ultima cosa. Le grandi catene alberghiere devono avere pi\u00f9 coraggio..Purtroppo il loro marketing \u00e8 obsoleto e inesistente. Non si rendono conto che per esempio a Milano ai milanesi non frega nulla di un albergo nuovo, ma di un ristorante s\u00ec.\u00a0Guarda l&#8217;Hilton di Roma: forse nessuno ci \u00e8 stato, ma tutti sanno che l\u00ec c&#8217;\u00e8 un ristorante con tre stelle. Morale, un ristorante di alto livello pu\u00f2 essere un veicolo fondamentale, ma non ci arrivano.<\/div>\n<div>In pi\u00f9 hanno tanti soldi, le stanze fanno da ombrello, si pu\u00f2 anche perdere un p\u00f2 il primo anno. Ma un cinque stelle ha quasi l&#8217;obbligo di splendere anche come ristorazione e lo possono anche fare, hanno i soldi.\u00a0Se tu pensi che il Four Seasons, il Bulgari, Palazzo Parigi e altri ancora non hanno mai avuto l&#8217;idea di portare uno chef di alto livello&#8230; sei\u00a0il Four Seasons, puoi anche pensare a prendere tre stelle, un giorno&#8230;<\/div>\n<div><\/div>\n<p>&nbsp;<\/p>\n<div><strong>Sapevamo che sarebbe stato un &#8220;rischio&#8221; intervistarti, in quanto sei una persona molto schietta e diretta, seppur non siamo completamente d&#8217;accordo\u00a0 riguardo le opinioni di molti professionisti, ne fra i promossi ne tanto meno fra i &#8220;sopravvalutati&#8221;, ad esempio Claudio Sadler e Tano Simonato, oltre che Bottura qui in conclusione, siamo felici di averti intervistato e aprire un dibattito che non per forza di cose dev&#8217; essere convergente e condivisibile da tutti, su alcuni nomi da te citati speriamo di farci un&#8217; idea quanto prima andando ad assaggiare la loro cucina&#8230;<\/strong><\/div>\n<div><strong>Conclusione Dominique?<\/strong><\/div>\n<div><\/div>\n<div><em>Il connubio tra cibo e sesso esiste, la cena \u00e8 un preambolo amoroso che va di pari passo con il sesso, andiamo in un bel posto a mangiare, una bella cena, un bel ristorante, mi piace molto questa sensazione che inizia con i piatti e finisce in maniera romantica. La sensualit\u00e0 pu\u00f2 partire da una bella cena se la compagnia \u00e8 gradevole&#8230;<\/em><\/div>\n<div><\/div>\n<div>\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/salaecucina\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6367\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/30\/adesso-parlo-lintervista-scomoda-dominique-antognoni-la-sua-guida\/image-2275\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-390.jpeg?fit=640%2C960&amp;ssl=1\" data-orig-size=\"640,960\" 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\/2017\/11\/image-390.jpeg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-390.jpeg?fit=640%2C960&amp;ssl=1\" class=\"myFoto aligncenter wp-image-6367 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-390-200x300.jpeg?resize=200%2C300\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-390.jpeg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-390.jpeg?w=640&amp;ssl=1 640w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<h3 style=\"text-align: center;\">\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/salaecucina\/\"><span style=\"color: #000080;\"><strong>SEGUITECI SU FACEBOOK<\/strong><\/span><\/a><\/h3>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<div><\/div>\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>Dominique Antognoni non si trattiene e dice tutto ci\u00f2 che pensa, chi lo conosce lo sa bene, noi lo abbiamo intervistato. Buona lettura. Cominciamo, parlaci un po&#8217; di te. 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