French chef Philippe Léveillé bets on butter in the land of olive oil

In Brescia, Italy, olive oil cuisine is passed down from generation to generation. It is here that a French chef shakes up habits by praising butter. “Butter was always something I knew in my childhood. It was on the table in the morning, at noon and in the evening”, remembers Philippe Léveillé, chef of the restaurant Miramonti L’Altro.

Philippe Léveillé is a character. Great chef, Breton by origin, he has no taboos. He even reinvented carbonara pasta in his own way. “The pasta inside the butter”, he describes while cooking this dish. He then places oysters in place of the pork belly. “It’s a Breton interpretation, making a different carbonara, without wanting to offend the origin of this dish, which is one of my favorite dishes!”, says Philippe Léveillé. Little by little, word of mouth has taken hold, and the 40 covers for each service in his restaurant are now very popular. There are even several months of waiting for a table.