Neolith® has teamed up with Italian chef Alessandro Borghese to serve rock ‘n’ roll Gastronomy in Milan
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In summer 2017, pioneering Italian chef and culinary rock ‘n’ roller Alessandro Borghese made Neolith® the material of choice for his hotly anticipated Milan restaurant: Alessandro Borghese – Il Lusso Della Semplicità (The Luxury of Simplicity). He wanted to use sintered stone to amplify his colourful, dynamic and fast-paced approach to cooking, as well as encapsulate the restaurant’s cosmopolitan location.
The stairs are clad with Neolith Calacatta Silk
A desire for originality and an admiration for the surface’s versatility drew Borghese to Neolith. He was particularly impressed by its adaptability and how it seamlessly integrates within a specific environment, adding character and individuality.
The restaurant floor and tabletops are made from Neolith Nero Zimbabwe and Neolith Blanco Carrara BC01 respectively
The 700-square-metre restaurant employs a range of carefully considered material tones and contrasts, including wood (Neolith La Boheme), marbles (Neolith Calacatta and Blanco Carrara BC01 and Onyx), metal (Neolith Iron Corten) and granite (Neolith Nero Zimbabwe). The colours are intended to evoke the golden age of 1930s transatlantic cruise liners with a Borghese twist. This decision reflects a trend amongst hospitality designers for stone that mimics natural materials and the use of opposing surface textures to create multi-sensory experiences.
Neolith Calacatta Silk was used for the bar worktop
Neolith Calacatta Silk was specified for the bar worktops – a colour favoured by professional chefs for reasons of aesthetics and practicality. Calacatta was also used for the restaurant walls, bathroom vanity units and stairs. In an exclusive interview Borghese highlights how he can now plate his adventurous concepts and culinary inventions straight onto the stone surface without the danger of staining or tainting. “If I was a painter, Neolith would be my canvas”, says the chef.
Neolith Blanco Carrara BC01 tabletop and Nero Zimbabwe bread plates
Taking this concept one step further, the restaurant employs smaller, bespoke-cut pieces of Neolith as plates for tapas-style dishes. The plates, which combine delicate food with an elegant backdrop, have been a great success with diners.
Neolith La Bohème floor and Neolith Calacatta wall cladding
Commenting on the use of Neolith in the restaurant, Borghese says, “Cooking is definitely the new rock ‘n’ roll. A glamorous industry with universal appeal where accomplished performance is essential to success. The cooking might be exceptional, but the restaurant and what goes into it needs to reflect the high standards of the cuisine. I was attracted to Neolith for its variety of sublime colours and patterns, as well as an admiration of the skill and care behind its production. Like me, Neolith seeks perfection, offering an ideal stage on which to bring my vision to life and let my imagination run wild!”
Washroom featuring Neolith La Bohème floor and vanity units
Alfredo Canelli, who designed the restaurant’s interiors to Borghese’s specifications added, “We have used a wide range of Neolith colours for different areas of the restaurant, giving each space its own distinct identity. For Chef Borghese, the possibilities presented to work directly onto the surface with oils, vegetables, fruits, fish and meat are amazing. It’s easy to clean, does not scratch, stain or leave smells. Above all it’s so hygienic you can eat your meal directly off the stone itself. It’s these qualities that make it a flawless addition to the restaurant.”
