Australian & N.Z. Lamb: A Tasting
By Qian Leung
The first Italian chef to receive three Michelin stars, Chef Marchesi was known for innovative dishes such as saffron rice with edible gold leaves and open ravioli, with ravioli filling used as a condiment for pasta. In 2004, aside from visiting Singapore for that year’s World Gourmet Summit, he also established a culinary school close to Parma in Emilia-Romagna. In 2008, he rejected the Michelin rating system and returned his stars.
