There are stars and stars. There are those symbol of Mercedes-Benz and those of the Michelin star chefs. As Heinz Beckone of the best chefs in the world, who has deserved three stars. What do all these stars have in common?
«Sustainability, the well -being of man conditioned to the well -being of the world, innovation, elegance, the technique that I seek in all my dish exactly like Mercedes research in every car. And then the desire to go further always to create food or cars that give emotions but that they are also functional », reflects Heinz Beck from the top of the terrace of his La Pergola restaurant in Rome. Here was signed the partnership between Mercedes-Benz Italia and the Le Sosta Associationfor over forty years ambassador of a cuisine that represents the excellence of our country, an association to which Heinz Beck belongs.
«Let’s start a new journey into Italian food and wine culture. For several years Mercedes-Benz Italia has been committed to tending a direct line between the culture of taste and that of movement, with the aim of offering their own partners in the area and their customers unique experiences. Now we are the first automotive brand to become a partner of Le stops, Discovering the reality of territorial gastronomic excellence, adding a new element to a journey that finds its best expression precisely through small stops of great value “, he explains Marc Langenbrinck, president and CEO of Mercedes-Benz Italia.
A new journey that will see the German partner brand of the Association, also with a presence within the guide Le Guida stops and with the report in the future on the Mercedes navigator of the restaurants that are part of the association. “I have been a friend of the brand for over 20 years because they have perfect machines that you already recognize from the unmistakable noise they do when a door closes“Says Heinz Beck, who is not only in the kitchen but who loves to travel by car. «I walk every year at least 50 thousand km and for me what matters are security and comfort. I tried everything, even on the track, SUV, Cabrio, Coupé and for two years I have guided an electric car, precisely for that sustainability that for me is also central in my cuisine. I like to put myself behind the wheel and transform all emotions from intangible to tangible ».
Source: Vanity Fair
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