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Berluti Al Dente


After a garden show at Paris’ École des Mines on Friday, Berluti took advantage of the warm Paris evening to stage a cooking showdown of sorts featuring pasta in all shapes and sizes whipped up by friends of the brand, including Benn Northover, Jefferson Hack, Jean-Baptiste Mondino, Alexandre de Betak, and Joseph Dirand.

“I love gardens, and after the show it’s time to be with friends—relaxed and nice,” Berluti’s Alessandro Sartori told After table tennis and mini croquet, an eager crowd formed in front of each chef’s station. Yorgo Tloupas, art director of Vanity Fair‘s French edition, served a version of kritharaki pasta with feta and herbs from his Greek childhood. “I made up the recipe, but it’s based on a memory,” said Tloupas. “I thought you could only find this kind of pasta in Greece, but Paris has everything.” Hack and Northover teamed with chef Michele Farnese for aglio e olio, a simple dish with garlic, olive oil, and parsley. “We had the sweetest chilis flown in from Morocco and we added bread crumbs,” Hack reported. “Michele also taught me a trick: Add salty cooking water to the sauce when you mix it with the pasta.”

Mondino, for his part, dished out Italian actor Ugo Tognazzi’s celebrated recipe for fresh tomato pasta alla checca, while architect Dirand put together a penne all’amatriciana based on a recipe belonging to his wife. As the dinner drew to a close, De Betak, who served kale pesto fusilli, summed up the logistics of a great party: “It’s a question of family. We all know them, they all know us. There are five hundred guests and we’re five guys cooking. That’s one hundred for each of us.”

On Saturday, Barneys New York and Marcelo Burlon got showgoers together to celebrate Oklahoma City Thunder point guard and budding designer Russell Westbrook‘s limited-edition collection for the store. There was no pasta, but there was plenty of foie gras and filet de bar roti.

—Rebecca Voight

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