Paul Bartolotta

Chef Bartolotta, the owner of 16 restaurants, looked to Italy for inspiration as a way to contrast with all the French chefs in attendance. Two of his dishes were inspired by Nino Bergese, the chef for the last king of Italy. One was a quail-egg-filled ravioli with brown butter, and the other was a duck-liver […]

By Jeremy Repanich

Jeremy Repanich

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Paul Bartolotta

Robb Report Culinary Masters Gala Dinner canape

Michael Buckner/Robb Report

White Truffle Duck Liver Mousse, and Alba Style White Truffle Beef Tartar by Paul Bartolotta.

Chef Bartolotta, the owner of 16 restaurants, looked to Italy for inspiration as a way to contrast with all the French chefs in attendance. Two of his dishes were inspired by Nino Bergese, the chef for the last king of Italy. One was a quail-egg-filled ravioli with brown butter, and the other was a duck-liver mousse atop brioche with white truffles. And for his third canape, he served a beef tartare from Alba, Italy that also featured white truffles. With the canapes that Bartolotta and Bradley served, the texture of the Taittinger Brut La Francaise and Prestige Rosé Champagnes helped cut through the richness. “Taittinger is known for the crisp amount of acidity, but the supple richness and creaminess of it, as well,” Bartolotta says. “I mean white truffles, butter, Champagne? That’s not so bad.”