Named as Tuscany’s Best Chef at just 20 years old, and recognised among the top 100 chefs in Latin America by the World’s 50 Best Restaurants, Chef Nello Cassese has built a remarkable career working at renowned Michelin-starred restaurants, including Maze, Petrus, and the three-Michelin-starred Gordon Ramsay. Now based at Ristorante Hotel Cipriani at Copacabana Palace, he’ll be visiting the sister property, The Cadogan, A Belmond Hotel in London, to showcase his most loved dishes through a carefully curated tasting menu at LaLee café-restaurant.
Working alongside Executive Chef Chris Hill, the inaugural event will take place from the 9-12 October, with the menu lasting until the end of November 2024 at £115 per person. Don’t miss the chance to savour some of Italy’s best from a truly exceptional chef. For an additional £60, you can also enhance your experience with the sommelier’s top wine choices from the region.
To begin
Inspired by the pleasure of gathering friends and family over shared small plates, the tasting menu begins with an Aperitivo featuring the iconic Negroni cocktail, served alongside tartlets, goat cheese-stuffed olives, and the unique combination of Stracchino cheese and truffle—classic Italian flavours with a twist. The plate also comes with white fish, Negroni, and watermelon.
Next, savour Chef Nello’s modern interpretation of the Piedmontese dish Vitello Tonnato, a delicate veal served with a tuna caper sauce, paired with Lugana Cantina Menegotti, Italy 2023. The starters continue with the Primo Piatto, featuring Raviolini del Plin made with chicken and yeast, infused with the fresh aroma of rosemary and a Sicilian pistachio sauce. On the side, you can have a glass of Gavi di Gavi, La Giustiniana, Piedmont 2022.
Main Course
The main course is a true celebration of wagyu with three different textures of wagyu. Served with a homemade Neapolitan-style pepper salad ketchup, the first variation comes as a croquette that delights the palate. Next comes the slow-cooked short rib, styled like a Romagna stew, melting in your mouth. Given Chef Nello’s eight years in Brazil, the third texture features a South American cut called Entraña, garnished with a traditional seasoning of Risotto alla Milanese and gremolata, adding a touch of northern Italy to the dish. You can also enjoy some Brolo Campofiorin Masi Oro, 2020 wine with it.
Dessert
Chef Nello will present a traditional spoon dessert from Asti called Bonet Astigiano, crafted in two unique styles. This Piedmontese delicacy features a delightful blend of cocoa, amaretti biscuits, and caramel. One version includes Piedmontese hazelnuts for added texture, while the other boasts a light, airy Bonet foam—soft and smooth.
Chef Nello’s Cookery Demonstration
For those seeking an extra-exclusive experience, Chef Nello will be hosting an intimate cookery demonstration during lunchtime from the 10-12 October, inviting a list of six to eight visitors. A rare occasion, you’ll watch him as he prepares classic dishes like Panzanella salad with tuna, hot Gazpacho, Culurgiones with Parmigiano Reggiano and truffles, as well as an express version of Tiramisu. This is a fantastic opportunity to meet the chef and enjoy a delightful meal, all while savouring dishes that showcase Italy’s authentic flavours and traditional cooking techniques.
The Cadogan, A Belmond Hotel, London
A stylish 54-room hotel at the crossroads of Chelsea, The Cadogan, A Belmond Hotel blends rich heritage with contemporary elegance, becoming a favourite among Londoners, including the iconic Oscar Wilde and Lillie Langtry. The LaLee restaurant offers sophisticated all-day dining featuring European classics. There’s also an art-deco-inspired cocktail bar and a lounge where visitors can unwind with afternoon tea. In fact, there’s a sleep concierge who provides consultation sessions for more restful nights, along with special treatment rooms featuring only the latest state-of-the-art techniques and technologies.
To make a booking, visit their website.
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All imagery courtesy of The Cadogan, A Belmond Hotel, London.