Here's a profile on Italian chef Massimo Bottura and how his "world-class collection" of contemporary art influences the menu at his Michelin-starred restaurant Osteria Francescana in Modena, Italy. Quote: "Bottura's food and plating go through stylistic phases, like Picasso moving to Cubism after his Blue Period. 'I think I'm in a very straight period now, the minimalist look." [WSJ][Photo]
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