Lorenzo Albrici

Chef Lorenzo Albrici's culinary philosophy is deeply rooted in a profound respect for genuine flavors and the integrity of ingredients. His ethos, inherited from his grandparents, prioritizes taste authenticity, ensuring that each component on the plate speaks for itself without unnecessary alteration. He views dining as an experience where guests encounter dishes they wouldn't prepare at home, a notion that drives his intricate yet pure creations. Sourcing is paramount to Albrici, who insists on using only the freshest, first-choice products. He meticulously evaluates ingredients, ensuring they meet the high standards required for his dishes. A strong proponent of "Kilometro 0," he champions local Swiss produce, seeking out exceptional meats from Cantons like Grigioni, Sango, and Lucerna, as well as artisanal cheeses and fish. His connection to his home region is evident in his choice to source specific items, like saffron, from trusted local smallholders in Bellinzona, underscoring his commitment to regional excellence. Albrici's overarching vision marries the distinct influences of Italian and French tastes, culminating in a light cuisine designed to highlight, rather than mask, natural flavors. His menus are dynamic reflections of the seasons, with the à la carte menu entirely revamped seasonally and the tasting menu refreshed monthly, ensuring a constant exploration of what the local territory and nature have to offer. This methodical approach to creation, involving extensive discussion, imagination, design, and trials, aims to consistently deliver light, fresh, and top-quality dishes that delight and surprise his discerning clientele. Chef Lorenzo Albrici's technical mastery is characterized by an elaborate yet restrained approach to flavor and plating, meticulously crafted to uphold the integrity of original tastes. His creative process is a complex journey of "discuss[ing], imagin[ing], design[ing] and do[ing] lots of trials" with his team, often drawing inspiration and validation from the feedback of his most loyal customers. He seeks to achieve a harmonious balance, where contrasting ideas, colors, and flavors converge into dishes that are both light and sophisticated. Albrici's plating philosophy emphasizes elegance and precision, allowing the natural beauty of the ingredients to shine. While committed to his artistic vision, as evidenced by his persistence in achieving a specific aesthetic even when faced with practical constraints, his ultimate goal is to deliver "light, fresh and top-quality dishes" that translate his vision of genuine flavors to the plate. His most celebrated signature dishes reflect this blend of innovation and classicism: * **Brittle shells filled with wild biberries foam** showcases his innovative use of texture and wild ingredients. * **Pavé di rombo chiodato in crosta di erbette e pepe rosa, vellutata al peperone dolce, riso venere** (Turbot steak in an herb and pink pepper crust, sweet pepper velouté, black Venus rice) highlights his refined technique with seafood and harmonious flavor combinations. * **Préparation tartare de Fassona piémontaise assaisonnée de flocons de sel Maldon et huile d’olive extra vierge du Lac de Garde, tomates datterino, burrata et anchois de Cantabrique, parfums de basilic** (Piedmontese Fassona tartare seasoned with Maldon salt flakes and Lake Garda extra virgin olive oil, datterino tomatoes, burrata and Cantabrian anchovies, basil aromas) demonstrates his appreciation for premium ingredients and traditional Italian elements with sophisticated execution. While his personal favorite remains the deceptively simple "pasta with tomato," it further underscores his deep reverence for pure, unadulterated flavors.

Career

• Student/Trainee at Restaurant de l'Hôtel de Ville, Crissier
• Chef-Owner at Locanda Orico, Bellinzona

Mentored by Fredy Girardet.