Claudio Radocchia is a rising star among the chefs of his generation. Passionate about cooking since his early childhood, 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."
Working alongside Hervé Dantan, Claudio Radocchia brings his valuable expertise to the Champagne production process. His creativity and penchant for experimentation give rise to a distinctive flavor profile, whose carefully crafted flavors blend with the subtle aromatic balance of Le Black Création Noble Champagne 2004.
“In my opinion, Maison Lanson has successfully preserved the rich heritage and consistent quality that have made it famous. Its Champagnes pair perfectly with my seafood-based cuisine. I love pairing le Blanc de Blancs our Hamachi Sashimi served with yuzu-soy 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 showcase Lanson’s Le Black Création Noble Champagne 2004, Claudio Radocchia took great care in selecting the dishes themselves. Taking into account the characteristics and blend of the cuvées, he meticulously studied their aromas to understand their olfactory profile. He then selected foods and flavors capable of complementing while contrasting with the character of the wines. The final inspiration took shape through careful tasting of the cuvées.
Our Ambassador Chef, Claudio Radocchia, pairs Le Black Création a chu-toro tartare topped with avocado cream, fermented ponzu, and Osciètre caviar.
