Uilliam Lamberti – a name familiar to anyone who considers themselves a connoisseur of Moscow restaurants. For more than twenty years, he has lived in Moscow, and during that time he has opened more than a dozen restaurants, working as their brand-chef, most of which have become synonymous with success. His best projects have received all the possible restaurant prizes, critical acclaim and sold out unchanged in the evenings. Obviously, this Italian has not only penetrated the Russian soul, but has unravelled the secrets of its tastes. How this has happened? There is no one better than Uilliam to explain.
The Russian character
“Of course, I have my own view on Russian cuisine and I can certainly understand the tastes of my guests. It is from them I draw my energy, deriving a new communication, an exchange of views. I have Russian friends, family and it seems I’ve developed a Russian character. I wouldn’t be able to train if I didn’t know the Russian culture, language or history.
An artist in every sense.
Interestingly, before creating a new dish, Uilliam first draws it on paper, and only then transfers on the plate. “The visual part is no less important than the flavour combinations. After all, first we “eat” the dish with our eyes, then and if that doesn’t appeal to you, it is unlikely to entice your tastebuds”, says Uilliam.
“If we talk about specific benchmarks, for me the vision of cuisine is based on three basic elements. First and foremost is virtuosity, which is the trump card of French cuisine. The second is technical performance, which I consider to be mostly Italian, because this is my homeland and the source of my inspiration. But it is equally important for me the experience of American and British cuisine, value for innovation, new experiments and emotions. ”
“I am often asked questions about the philosophy of my kitchen, probably hoping to hear some immutable set of rules or criteria for creating the perfect restaurant. I don’t have anything like this. For me, working in the kitchen is just part of my life, which I love very much, starting from the moment when I helped my grandmother as a child, My recipe is very simple: I want to give my guests the experience of feeling what happens when you cook prepares everything from the heart. ”