Florencia Kral (10 Products)
Born in Argentina, to a Piedmontese family, food has always been more important than the air I breathe. There is something to be said about those long Sunday lunches back in Buenos Aires, surrounded by family and friends, drinking Cinzano, eating salami and olives, ravioli stuffed with osso bucco and spinach, gnocchi, zabaione, torta di ricotta.
I was fortunate to work at several three Michelin star restaurants in both France and Spain, but it wasn’t however until I worked for Alain Passard at L’Arpège where I truly learned how to discern between a good product and a mediocre one, to understand animals, the meat and their bones, to respect the seasons. This is me in a nutshell. And it is what I bring into my cooking: French technique, a deep appreciation and understanding of products, and the heart of my Italian family.