Contro gli sprechi, a sostegno delle produzioni locali e dei prodotti a chilometro zero: è questo lo stile di Egon Bajardi, che della cucina ha una visione etica.
Oltre alla sostenibilità e alla genuinità, nei suoi piatti lo chef Bajardi ama proporre prodotti regionali e mediterranei con tocchi provenienti da altre cucine. Il suo ristorante offre una cucina raffinata ma semplice, ed è stato premiato con 15 punti GaultMillau.
Egon Bajiardi è lo chef dell’Osteria del Centenario a Muralto.
Nella puntata Egon Bajardi ci presenterà il "mojito di melone", la "ricciola marinata al Virgin Bloody Mary" e un "rabarbaro, nocciole, vaniglia e granita alla Caipiroska alla fragola".
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