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Chef Claudio Sadler

Introducing Chef Claudio Sadler

The figure is imposing: Chef Claudio Sadler has been an iconic figure on the Italian culinary scene for over 40 years, renowned throughout the Peninsula for his precise, elegant, Michelin-starred cuisine. His eponymous restaurant, with its discreet façade, is located in a quiet neighborhood of Milan. “My restaurant is small but of very high quality,” comments Claudio Sadler. “You can experience three hours of pure pleasure and tranquility there.”

“Cooking has been my passion since I was little and I learned everything from my mother,”

he tells us with emotion. “My roots are here in Lombardy, in its traditions and its flavors.”

Claudio Sadler, however, revisits the emblematic dishes of his region with delicacy and modernity. They reflect both the sophisticated tastes of the city, capital of fashion and design - risotto alla milanese with saffron, the red gold of Italy; cotoletta which requires tender milk-fed veal - and old, peasant recipes, made with simple ingredients, including polenta, local and seasonal

“My approach is resolutely contemporary and constantly evolving. I remain very open to innovation.”

This approach led him to offer a 'Chic'n Quick' version of his cuisine to a demanding and gourmet urban clientele, but often in a hurry, in a trattoria right next to his gastronomic address.

This philosophy and creativity also come from nearly 10 formative years spent in Asia, Japan and China, where he launched two restaurants.

His energy has led him to write numerous cookbooks, bestsellers in Italy, to appear on cooking shows on Italian television, and to collaborate with the Baglioni Hotels Resort. Claudio Sadler opened a Michelin-starred restaurant in Sardinia, Gusto by Sadler, and another this spring in Venice, Canova by Sadler, just steps from St. Mark's Square.

Chef Claudio Sadler's recipe

Chef Claudio Sadler reveals his recipe for Risotto all'acqua di Grana Padano 27 months, balsamic vinegar and powdered cured ham. This dish enhances the mineral notes of Grand Cru Blanc de Blancs champagne, Chef Sadler's favorite.

Risotto with Grana Padano water 27 months old
with drops of balsamic vinegar and ham powder

For 4 people

0.5 kg of carnaroli rice
1 shallot
50 g Grana Padano crust
89 g of grated Grana Padano 27 months
50 g butter
2 g of white vinegar
100 g of champagne (or failing that, white wine)

For the balsamic vinegar drops :

50 g of refined balsamic vinegar
4 g of agar-agar
300 g peanut oil
80 g of raw ham
Pea powder

Making the risotto

Cut the ham into thin slices, dry it on a baking sheet at 180°C for 3 minutes, remove all the fat that has formed and finely chop the ham.

Boil the balsamic vinegar with the water, then add the agar-agar, mix with a whisk, and then place in a pump with a fine nozzle. At the same time, place a bowl containing peanut seed oil in the freezer and let it cool as much as possible. Then, drip the balsamic vinegar over it, which will condense upon contact with the cold oil. Collect everything with a sieve and keep refrigerated.

Pour water into a saucepan and then add the cleaned Grana Padano rinds and grated Grana Padano, bring to a boil and turn off the heat. Let everything settle and keep the temperature around 80°C.

Sauté the chopped shallot with a little oil and water, add the rice, toast it, and sprinkle with champagne. Deglaze and sprinkle with Grana Padano water and cook until cooked through, about 13-15 minutes. Thicken with butter and grated Grana Padano, then add a little vinegar.

Serve the risotto on plates, garnished with drops of balsamic vinegar and chopped cured ham. You can also sprinkle with a green powder of dried peas.

A Nicolas Feuillatte food and champagne pairing menu

Claudio Sadler has developed 3 other recipes to accompany our Nicolas Feuillatte champagnes:

Seared salmon and mimosa, and Réserve Exclusive Rosé champagne
Chickpea pizza with zucchini flowers, burrata and Cantabrian anchovies, accompanied by Réserve Exclusive Premier Cru Extra-Brut champagne
Pancotto alla Milanese with egg yolk cooked in ice, fried salva cremasco cheese, asparagus and raspadura cheese from Lodi, with our Exclusive Reserve Brut