- Food and drink
- Emmanuel Macron
Osteria Francescana, Modena, Italy
Is “Oops, I Dropped a Lemon Tart!” a semi-demolished zabaglione and lemongrass ice cream dessert or a work of modern art? For the chef patron Massimo Bottura, the most iconic dish at his three Michelin-starred restaurant in northern Italy is about making the most of whatever life throws at you — in this case, almost literally from a sous chef’s butter fingers. He also calls it the “palate of the people” because its ingredients come from all over Italy, including bergamot from Calabria and lemon from Sorrento.
Antiga Casa de Pasteis de Belem, Lisbon, Portugal
The antithesis to the anaemic, sloppy custard tarts that proliferate in the refrigerated aisles of supermarkets, the pastéis de nata that Antiga Casa…
Want to read more?Subscribe now and get unlimited digital access on web and our smartphone and tablet apps, free for your first month.Start your free trial