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Gourmet

Alessandro Borghese, Rock ‘n’ Roll Gastronomy

For pioneering Italian Chef, Alessandro Borghese, cooking is the new rock ‘n’ roll. A colourful, fast-paced and dynamic industry with universal appeal where a flawless performance is essential to success.

With a focus on big, bold flavours and natural ingredients, simply prepared, Chef Borghese has become a culinary superstar, not just in his native Italy but on the international stage.

When it came to fitting the interiors of his hotly anticipated restaurant “Alessandro Borghese - Il lusso della semplicità” (The Luxury of Simplicity), Milan, he needed to find materials which encapsulated his inventive approach and reflected his flamboyant personality; Neolith stepped into the spotlight.

A desire for originality, a fascination of the Sintered Stone production process and an admiration for the surface’s versatility drew Borghese irresistibly to Neolith. In particular, he was impressed by its adaptability and how it can seamlessly integrate within a specific environment, adding character and individuality.

Alessandro liked Neolith (and the large variety of colours and patterns) so much he used it throughout the restaurant. An ingenious mix of tones and contrasts including woods (Neolith La Boheme), marbles (Neolith Carrara B01), metals (Neolith Iron Corten) and granites (Neolith Nero Zimbabwe) were applied within the venue to evoke the atmosphere of the golden age of the transatlantic cruise liner.

Neolith Calacatta Silk was also specified for the bar worktops, a finish fast becoming a go-to choice for professional chefs for its aesthetics as much as its practicality. Chef Borghese highlights the newly-discovered freedom of being able to plate his adventurous concepts and culinary inventions straight onto the surface. He compares it to the craft of an artist. ‘If I was a painter’ he muses, ‘Neolith would be my canvas’.

Furthermore, concept becomes reality as the restaurant also uses smaller, bespoke-cut pieces of Neolith as plates for tapas-style dishes. The small plates, which combine delicate food on an elegant backdrop are a real hit amongst Alessandro Borghese - Il lusso della semplicità’s diners.

At its heart, Chef Borghese wants his restaurant to embody the cosmopolitan metropolis of Milan. It’s a destination with a warm, international atmosphere which bills delicious, honest food as the central performer alongside strong support from Neolith surfaces. 

Hans van Wolde, Neolith & Beluga Loves You

Hans van Wolde, known for his haute cuisine restaurant, Beluga Loves You, which has been open since 1997 in Maastricht, was awarded a Michelin Star in 1998, which he held onto until 2005, when he was awarded two Stars. Since then, he has maintained those two Michelin Stars and continues to hold them today.

The Dutch chef has also been the Chair of the panel of judges on the television show MasterChef Holland.

Beluga Loves You stands out because of its sophisticated cuisine and exquisite service in a pleasant yet informal atmosphere where Neolith Estatuario in the Silk finish has been installed in a unique way. This faithful interpretation of the marble from Carrara dons the walls, countertops and auxiliary tables with its pure white and thick yet subtle veins in combination with other noble materials like wood and metal.

The Bookmatch effect offered by this model can be observed on the wall paneling of the restaurant Wine Bar where guests can sample the best selection of wines.

In the words of Hans van Wolde, “I found out about Neolith when I visited Spain and I just knew I had to have it in my restaurant, that I wanted to cook with it and I wanted to feel it.” It’s extraordinary material due to the high resistance to stains, scratches and high temperatures with a great design, which perfectly meets the prestigious chef’s needs.

Fusion cuisine, chic decoration, lovely music and an exceptional location in the elegant Céramique neighborhood, Beluga Loves You has become a real must-stop for all gastronomy enthusiasts.

Chewton Glen gets cooking

The Kitchen at Chewton Glen is a purpose built cookery school that offers a selection of classes overseen by popular TV chef and alumni James Martin.

As part of an award winning 5 star luxury hotel, it was important the design of The Kitchen and material selected reflected the grandeur of the country house. Designed by Terence O'Rourke in collaboration with The Big Kitchen Company, the newly built kitchen space specifies Neolith.

Neolith slabs in Basalt Grey Silk were applied to the worktops, upstand, splashback, shelving areas and cabinetry. The availability of 12mm Neolith slabs in large formats, including 3,200 x 1,600mm, proved to be a decisive factor in the specification of the surface for the commercial kitchen. 

Prominent in the commercial kitchen sector, and fashionable in contemporary residential kitchens, grey is popular for the ease at which it combines with bright tones or neutral schemes.

Neolith’s ability to withstand high temperatures, its resistance to stains, cuts and marks, and the bespoke sizing options offered by TheSize made it ideal for the commercial setting.

Neolith Kitchen Lounge at Contacto Cocina

The Neolith kitchen line, Neolith Kitchen Lounge, was chosen to be a part of an all-new gastronomy project: Contacto Cocina. The premises, located at Calle Oquendo 20 (Madrid), is meant to be a place for enthusiasts, foodies, gourmets and gastronomy professionals and entrepreneurs to meet, collaborate and interact.The new coworking project led by Chef Luis Centenera, Álvaro García and F. Javier Álvarez which arose after seeing how “something is changing in the way cooking is understood and experienced".

Neolith Pietra di Piombo is the model used on the 4 countertops as well as the main one installed in the coworking area which is about 6 meters long. It’s a timeless stone-like color which stands out because of the dark gray tone, available in Silk finish, which can be perfectly combined with all other architectural elements offering this touch of balance.

2016 CIA - Culinary Institute of America at Copia

Neolith Partners with Culinary Institute of America (CIA) at Copia to Provide Surfacing for the New Napa Valley Food and Wine Destination

Celebrated for its durability and beauty in cooking and entertaining spaces, Neolith, manufactured by TheSize, has partnered with the new Culinary Institute of America (CIA) at Copia to provide its premium sintered compact surfacing. In collaboration with San Francisco stone distributor FM Distributing , Neolith slabs from the Fusion collection in Pietra di Osso décor were provided as the countertop material for the bar and private kitchen dining area in The Restaurant at CIA Copia.

CIA at Copia, located in the heart of Napa’s bustling Oxbow district, officially opened in fall 2016 as the ultimate Napa Valley destination for exploring, experiencing, and enjoying the world of food and wine. The Restaurant at CIA Copia offers a unique opportunity for guests to have a first taste of renowned chefs as they share their creations from the kitchen to the table. 

Comming soon

Alberto Chicote

Spanish chef, restorer and famous television presenter is known for mixing traditional cuisine with new technologies, pioneering the gastronomic style  known as “Fusion  Cuisine”.

His Yakitoro restaurant is well-known for its traditional Japanese cuisine.  Neolith has been specified for the kitchen worktops.