Claudio Radocchia is a rising star among the chefs of his generation. Passionate about cooking since his earliest origins, this Swiss-based chef keeps in mind the emotion of preparing food alongside his mother. His restaurant Itaki is the latest in a long line of establishments: Radocchia FineFood, Hato, Alice Choo and Roka. With a wealth of experience and a solid set of skills, Claudio Radocchia encourages research, teamwork and innovation.
"Standing out in the culinary industry requires a blend of education, training, practice, specialization, creativity, networking, patience and confidence in the future."
Alongside Hervé Dantan, Claudio Radocchia puts his invaluable knowledge at the service of Champagne production. His creativity and taste for experimentation give rise to a distinctive taste signature, whose carefully studied flavors combine with the subtle aromatic balance of Le Black Création and Noble Champagne Brut 2004.
"For me, Maison Lanson has succeeded in preserving the rich heritage and consistent quality for which it is renowned. Its Champagnes are a perfect match for my seafood-based cuisine. I like to pair Blanc de Blancs with our Hamachi Sashimi with yuzu-soja sauce."
Claudio Radocchia, Chef Ambassador
Claudio Radocchia enjoyed experimenting with cooking from the very beginning, and creating something from scratch. As his passion grew, so did his interest in culinary traditions from around the world. Thus, by reinterpreting the gastronomic codes of different cultures, the Chef has developed his own aromatic signature, combining Italian and Asian flavors, ingredients and cooking techniques in exciting harmonies.
To illuminate the Champagnes Lanson Le Black Création and Noble Champagne Brut 2004, Claudio Radocchia was rigorous in his choice of the products themselves. Taking into account the characteristics and blending of the cuvées, he meticulously studied the aromas of the cuvées to understand their olfactory pyramid. He then selected foods and flavors to complement and contrast with the character of the wines. The final inspiration comes from careful tasting of the cuvées.
Our Chef Ambassador Claudio Radocchia pairs Le Black Création with chu-toro tartare with avocado cream, fermented ponzu and Osciètre caviar.
