Fun by Contraste with wines of Moët Hennessy
Fun by Contraste with wines of Moët Hennessy

The new restaurant in Milan Matias Perdomo chosen as the first Embassy in Italy of Estates & Wines

Fortunately, there are still people having fun in the kitchen. Someone who, in times of chef hunters stars, stays with a smile in the clouds, putting them at the center of each table to lay out the starters to be taken by hand before beginning. Someone who plays on contrasts and it also writes in the name of your restaurant.

Contraste is a fun surprise, opened recently in Milan, in a house on Via Meda 2, on the idea Uruguayan chef Matias Perdomo, and the sous-chef Argentine Simon Press, accompanied in the room by Thomas Piras, Italian maitre, and a key (follow us, we will explain why). So amazing that Estates & Wines, the wine division of Moët Hennessy, has decided to make the first Embassy in Italy of its labels – wines of great quality that marked the recovery of crops forget or launching new terroir, from the Cloudy Bay New Zealand to Cheval des Andes of Argentina.

The international vocation of the kitchen is one of the main reasons for this marriage.

“Diversity, excellence, discovery and pleasure are our values,” explains Francesca Terragni, director of marketing and communication Champagne, Wine and Spirits of Moët Hennessy Italy, “which are found in Contraste. The bond was born almost spontaneously, a natural extension of what we have in common. ” And then there is the taste for the unexpected, in fact, that feeling playful that catches you, for example, while the extraordinary sweetbreads accompany cheese and pepper (ideal meeting point between Rome and Montevideo) with a glass of Cheval des Andes 2008, the best year of this Grand Cru of the Andes to the complexity, elegance and sophistication. Or that you surprised when Piras takes to turn around the tables (few, fortunately, and well spaced) to ask what would you eat.

“Our cuisine wants to be the reflection of the desires and wishes of our customers,” says Perdomo, who colleagues-star already has considerable following of female fans. “That’s why we spend a lot of time talking to them before ordering.” So no written menu or forced flow (“We want the players are our customers, not the ego of the chef,” declares Perdomo and we have started the stopwatch to measure how able to last …), because, fortunately, also the restaurant there are still people who want to have fun.