It was 2010, one year before Osteria Francescana was awarded its third Michelin star,
elevating us to the podium of mastery and excellence.
And perfection…

WHAT HAPPENED?
Oops! I dropped the lemon tart.

One night, Taka Kondo, one of the most renowned sous-chefs at Osteria Francescana, was preparing a perfect lemon tart as a tribute to flavors of Southern Italy: lemons from Sorrento, wild oregano from Vendicari, capers from Pantelleria, almonds from Noto, peppers from Matera, and bergamot from Calabria.
Two identical tarts were on the pastry counter when one slipped and broke into a golden mosaic. It was a tragedy in Taka’s mind, but in that instant, the dessert actually revealed itself for the first time—and the lemon tart has never been the same.

Credits: Callo Albanese e Sueo

I quickly reassured Taka: “That is the most beautiful thing you have ever made!”
We reassembled the tart and served it to the table, saying: “Oops!”
That version of the tart was the perfect reconstruction of the imperfect.
It had a poetry and an emotional quality that the perfect tart could never achieve.

Since then, the lemon tart is prepared with extraordinary care and meticulous precision—and every night is broken (again!) to celebrate the beauty of imperfection.

Credits: Marco Poderi

That ritual reminds us that mistakes often lead to discovery.
They can be an inspiring muse.

That “happy stumble” became not only an iconic recipe, but also a precious lesson.
To leave space for poetry in our everyday lives.

Beauty hides in unexpected places. It is up to us to find it.
And Oops!…Imagine the unimaginable.

Along your path, have you ever asked yourself:
What happened?

NEVER STOP QUESTIONING

Credits: staff canteen