Enjoy Olive Oil With Claudio Sadler

Claudio Sadler, the two Michelin-starred chef and owner of Ch’ien Men 23’s Sadler Ristorante, is back in Beijing this week, bringing a five-course feast on Saturday night (May 7) accented with the best quality olive oil paired with wines. We cornered Mr. Sadler to find out how olive oil can make all the difference.

Why are you focusing on olive oil for this dinner?
In China olive oil is still not all that well-known. We also want to do something with olive oil because it's very important in Italian culture. Maybe next time we’ll do Parma ham.

Tell us something about the olive oil you’ll be using for the wine dinner on Saturday.
They're all Italian products, which is crucial. The weather in Italy varies from north to south, and that affects the flavor of the different olive oils. We’ll have different olive oils flavoring the five-course menu, with oils from the regions of Liguria, Toscana, Lazio and Sicily.

What difference does a high-quality olive oil make?
It’s like anything, as soon as you decide to use the highest-quality products, you’ve already made a difference. Importing the best isn’t always convenient, but I want to guarantee my food is healthy and high in quality.

Do you use olive oil in desserts?
No, we don’t use olive oils to make desserts.

How do you make good use of the different characteristics of different olive oils?
The taste is more important than the color. A delicate and flowery olive oil will suit white fish, while a more pungent variety is better for red meat.

What type of food do you prefer to eat?
I prefer light flavors, fish and vegetables. Healthy things. I don’t eat a lot of meat.

What best defines your cooking style?
It's "modern cuisine in evolution." I like to take food from different regions of Italy and make something new.

You’ve got a two Michelin-star restaurant in Milan. What do those stars mean to you?
It’s a big honor for me, as the Michelin guides are among the most professional gourmet guides in the world.

So when will the third Michelin star come?
I don't think my restaurant in Milan could be a three-star. It doesn’t have the ambiance - it doesn’t have enough space. Possibly here in Beijing though! What do you think?

What else do you plan to do during your stay in Beijing?
I’ve talked with Kenny, the executive chef at Le Quai, and we'll probably work out another co-operation. And Da Dong - I met him before but this time I want to see his kitchen. I’ll show him how to cook risotto at his kitchen this time.

What are the challenges of running a restaurant here?
The Ch'ien Men 23 location is not traffic-convenient. People need to make a special effort to come here.

Any plans to open another restaurant in China?
No. at least not for now.

Claudio Sadler's Extra Virgin Olive Oil Wine Dinner takes place at Sadler Ristorante on Saturday, May 7. RMB 888. 8pm. For reservations, call 6559 1399.

Photo: Courtesy of Sadler Ristorante