And this was exactly the goal of Michael Fiorelli, Olivetta’s executive chef.
“When I was tasting through the Olivetta menu, rather than asking myself, ‘What does this need?’ I found myself asking, ‘What can I take away?’ ‘What small change can I make to really allow the product stand out?’” he says. “Through this process I found myself reducing the dishes to two or three components. Cooking simply like this is not always as easy as it sounds. With Minimal ingredients on a plate, there’s nowhere for imperfection to hide. It’s about sourcing the best possible product at its height of seasonality and just handling it properly and respectfully”
“Our green salad is just local greens, soft herbs, lemon juice, sea salt and olive oil,” Fiorelli continues. “It’s one of my favorite things on the menu. It’s not about more is more. It’s about perfect is perfect and knowing when to show restraint.”
For reservations contact Olivetta.la