We started in Western Australia, then traveled to Sonoma, followed by Champagne. For the the fourth and final menu of Maude 2019, the team, consisting of Executive Chef Chris Flint, Wine Director Andrey Tolmachyov, and Pastry Chef Yesenia Cruz traveled to Tuscany, Italy. Making Siena their hub, they spent an immersive week filled with eating and drinking and now created a menu to share their discoveries.
The cuisine of Tuscany is based on the Italian idea of cucina povera (“poor cooking”). It is a cuisine known for its simplicity. There are no complicated seasonings or elaborate creations, rather the focus is on fresh, high-quality ingredients. And this is exactly what Executive Chef Chris Flint executed. It was a menu that was clearly inspired by Tuscany and the presentations were simple. But the flavors were anything but simple, and paired with a selection of old Tuscan wines that my dining companions brought, our Maude journey to Tuscany was another wonderfully memorable meal.
Our meal started with four small bites.