Chez Valcucine with Chef Norbert Niederkofler: an elegant fusion of gastronomic excellence and sustainable values

The exclusive setting of the Valcucine Milano Brera | Spotti showroom recently hosted the Chez Valcucine event in collaboration with Miele, an extraordinary experience that seamlessly merged the haute cuisine of the three-starred chef Norbert Niederkofler with the intrinsic values of the brand: Wellness, Timelessness, Innovation, and Sustainability.

Chef Norbert Niederkofler and his Cuisine

Chef Norbert Niederkofler, acclaimed Michelin-starred chef, embodies the essence of culinary perfection. With a career marked by tireless dedication to quality and creativity, Niederkofler has gained fame for his ability to transform dishes into authentic works of art. His cuisine reflects a harmonious fusion of tradition and innovation, where each dish tells a story of culinary mastery and passion.

The evening unfolded in impeccable harmony, resonating cohesively with the distinctive values of Valcucine and the renowned Michelin-starred chef, manifesting through a meticulously curated menu.

The event strated with an aperitif embodying the value of craftsmanship. Buckwheat wafers and red turnip tartlets with duck ham were crafted with artisanal precision, underscoring Valcucine's commitment to artisanal care and quality.

Starters, such as the vendace tartare, echoed the value of sustainability. Each ingredient was carefully selected to respect the environment, aligning with Valcucine's commitment to a more sustainable future.

Our philosophy has always been dedicated to ensuring that every step of the production process, from raw material selection to the creation of final products, adheres to the highest standards of environmental sustainability. Our certifications, such as the LEED Matrix and FSC certification in this specific case, clearly attest to the eco-friendly and responsible approach we have always championed.

The first course was a hymn to well-being, expertly conceived to satisfy not only the palate but also physical well-being, emphasizing the importance of a conscious and healthy approach to food.

The second course, featuring lamb from the Isarco Valley and molle negra, introduced innovation to the table. Niederkofler skillfully combined ingredients in unexpected ways, creating a cutting-edge gastronomic experience.

Finally, the dessert, the Buchtel, brought the meal to a lasting conclusion. This delightful and satisfying dessert reflects Valcucine's philosophy of creating spaces and experiences that stand the test of time.

The Chez Valcucine event in collaboration with Miele and Valcucine Milano Brera | Spotti was a celebration of the harmony between culinary excellence and sophisticated design, an elegant expression of timeless value explained through the ability of an exceptional chef.

The synergy between Valcucine, Miele, and Valcucine Milano Brera | Spotti gave rise to an unparalleled gastronomic experience.

Special thanks to the guests who enjoyed the evening: Andrea Boschetti, esteemed architect at Metrogramma; Elena Mazzoleni, partner at Studio Lai; Sara Banti, representative of Abitare; Paolo Frello, founder of Frello Studio; Valentina Biorcio; Lula Ferrari; Macaela Ceriani, expert architect at A&F Architettura; Architect Rachele Cavadini; Silvia Gallinari, professional at Studio Colombo e Omodeo; Valentina Chiesa of DFC Studio.