At the Amâlia restaurant in Paris, a dinner that we will not forget. Eugenio Anfuso and Cecilia Spurio, a young couple of Italian origin, have established a real culinary personality.
Not really a follower, not a copy-paste, very vaguely social-networker, more frankly a dupe of the “Top Chef” incubator. This generation of thirty-somethings seems to be moving away from a frothy cycle where, for fifteen years, it will have been enough to be stupidly young to think you're a chef.