Edoardo Menna

Edoardo Menna's culinary philosophy is deeply rooted in his Tuscan upbringing, where an appreciation for fresh, local produce was instilled through his childhood experiences in the fields with his grandfather. This foundational respect for ingredients is evident in his commitment to sourcing raw materials daily from local fishermen and small island producers in Corsica, merging the richness of Italian excellences like Parmigiano Reggiano and balsamic vinegar with the unique biodiversity of the Corsican terroir. His ethos evolved through an impressive apprenticeship in stellar establishments, notably learning rigorous precision from Alain Ducasse and mastering extraction techniques for flavor concentration from Yannick Alléno. He also credits Luciano Zazzeri for his foundational training, particularly in marine gastronomy. This diverse background allows him to blend classical heritage with a modern perspective, aiming for a refined and contemporary gastronomic experience. Menna champions an "experimental eno-gastronomy," where technical precision harmonizes with personal inspiration to craft a multisensory journey. He views cuisine as a dialogue—between Italy and Corsica, and importantly, between the ingredients themselves, with a contemporary emphasis on the centrality of sauces to deliver "gourmandise" to a dish, a shift from his earlier, ingredient-forward approach. His vision is one of constant reinvention, driven by ambition and a profound respect for the essence of each product, culminating in elegant dishes that are profoundly tied to their inspiring land. Chef Edoardo Menna's technical mastery is characterized by an exacting precision learned in top-tier kitchens, combined with a continuous pursuit of innovation. He applies advanced techniques, such as Yannick Alléno's extraction method to maximize flavor concentration, ensuring every element of a dish is intensely aromatic. His approach to flavor and plating reflects a sophisticated dialogue between his Italian roots, his formative French training, and the rich Corsican environment. He has consciously evolved to place sauces at the heart of his dishes, believing they impart a crucial "gourmandise" that elevates the entire culinary experience. This results in plating that is not only visually harmonious but also a multi-sensory journey where "design and gastronomy meet with harmony and poetry." Menna is renowned for his ingenious adaptation of traditional concepts, demonstrating creativity and respect for ingredients. Among his most legendary signature dishes are: * **Catalana de langoustines**: A refined interpretation of lobster catalana, created using langoustines freshly caught off Bonifacio. * **Doppio raviolo**: A dual-filling ravioli featuring burrata and guinea fowl casserole, exquisitely paired with a velvety Parmigiano cream and fresh thyme. * **Risotto comme une zuppa di pesce**: A complex and enveloping risotto that eloquently expresses a love for the sea, inspired by traditional fish soup. * **"Casgiu merzu" (reinvented)**: A clever reinterpretation of the infamous Sardinian cheese, crafted without maggots but achieving a similar taste and texture using Corsican ewe's tomme, Sardinian pecorino, and Tuscan blue cheese. * **Beurre à l’huile d’olive**: An innovative creation born from his discovery of French butter, combining olive oil and butter in a unique, animal-origin-free spread.

Career

• Executive Chef at Zani Group (Finestra, D'Amore, Da Passano), Bonifacio
• Chef de Cuisine at Confusion Restaurant di Italo Bassi, Porto Cervo
• Demi-Chef de Partie at Pavillon Ledoyen, Paris
• Chef de Partie at Ducasse Paris, Paris
• Chef de Cuisine at La Locanda del Sole di Luciano Zazzeri, Querceto
• Chef de Partie at La Pineta di Luciano Zazzeri, Marina di Bibbona
• Chef de Partie at Agriturismo Montalbino, ristorante la Lombricaia, Montespertoli
• Demi-Chef de Partie, Chef de Partie at Castello del Nero Hotel & Spa, Tavarnelle Val di Pesa
• Commis de Cuisine at Helvetia & Bristol, Florence

Mentored by Italo Bassi, Luciano Zazzeri, Alain Ducasse, Yannick Alléno.