BON VIVANT COMMUNICATIONS

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TAUBENKOBEL CREATES GRAND POP UP IN EMPTY VIENNA INDUSTRIAL HALL

Austrian power couple Barbara Eselböck and Alain Weissgerber of famed leisure oasis Taubenkobel in Burgenland create yet another pop up wonder and hit Vienna this winter under the name “Lokvogel”.

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Beloved amongst global diners for the past 30 years, the team from Taubenkobel will again showcase their visionary culinary talents. The setting; behind brick walls, over a century old, an empty industrial hall will be turned into a one-of-a-kind restaurant in just three months for a five week dining experience.

Located in the old Remise on Wolfganggasse in Vienna’s 12th Meidling district.

From 16 November through 23 December 2018 – the creative duo returns to Vienna from their rural Taubenkobel for a third year. Alain Weissgerber‘s local yet simultaneously world cuisine will take guests on a culinary journey of delights, all combined with the sparkling direction of Barbara Eselböck.

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The culinary endeavour also involves a special art project called “It’s about the sausage #FRIEDEN”. The object in the form of a larger-than-life peace dove that clings to the proverbial sausage – instead of an olive branch – will float above the heads of the guests.

Already the talk of town, this limited event is geared for global diners previously having pilgrimed to Taubenkobel’s immensely creative pop projects.

2017 saw “Brieftaubenkobel”, a dining experience in the grand state rooms of Post Palais that brought the dazzling Belle Époque back to life in the Austrian capital. A pop up project so original that it couldn’t be remade even if tried.

Luckily Taubenkobel has more ideas in the pot. This year “Lokvogel”.

What: “Lokvogel” by Taubenkobel • Date: 16 November to 23 December 2018 • Time: From 6:00 pm • Location: Wolfganggasse depot, Eichenstraße 2, Vienna.

Reservations: +43 2684 2297 or lokvogel@taubenkobel.com

“Lokvogel” can also be booked for exclusive events upon request. For more information and press photos, please visit www.lokvogel.at

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ABOUT TAUBENKOBEL

Spending time with Barbara and Alain, the co-owners of the family-run hotel and restaurant Taubenkobel, Austria, one easily becomes completely absorbed by their warmth and palpable veracity. You instantly feel a home.

They talk earnestly about their humble beginnings, close family relationships, about living off the land and the desire to pass on their reverence for what the region of Pannonia has to offer, “without compromise”.

They are everything but pretentious or cliché and they haven’t constructed some infallible business model for the ‘most coveted dining experience’. What they are passing onto their guests, friends and family is something truly authentic, based on a philosophy of unity and sustainability.

Once the cheapest house in Burgenland, the seventh largest of Austria’s nine states, Taubenkobel now boasts 12 luxurious, unique guest rooms, an exquisite restaurant and the more casual “Greisslerei” next door, beautiful gardens and a small lake, transformed to be used as a natural swimming pool.

Opened 35 years ago by Barbara’s parents Walter and Eveline Eselböck, the place has quite literally grown and developed with the family, each generation bringing a new lease of life into what was simply a one room restaurant and kitchen. You feel how the family has built every stone themselves ever since.

This vision is delicately woven into every aspect of the association – from Alain’s eight o’clock forage for wild herbs to Walter’s well thought out interior design of each individual guest room – they have created an experience that is so personal and geographically specific, one can’t help but fall in love with it.

Widely acclaimed amongst culinary opinion makers, the restaurant at Taubenkobel was awarded with two Michelin stars up until the guide unfortunately stopped rating in Austria outside Vienna and Salzburg.

Rated 18/20 by Gault and Millau, a very high rating, with the highest possible score of 20 having only ever been given twice in the guide’s fifty years.

Add to this accolade 5* in A la Carte as well as 96 points of 100 in Falstaff – two of the German-speaking countries most respected culinary publications. Taubenkobel was picked amongst Forbes’ “Coolest Places to Eat” in 2016.

Taubenkobel is where the Eselböck-Weissgerber family eat, sleep and work – this is where they have grown up and are bringing their children up.

Each element of Taubenkobel complements the other.

The image of the lusciously green gardens is intensified by the distinct, warm smell flowing out of the kitchen, whilst the sometimes surprising, yet mouthwatering ingredients take you off on a tour of the local area and into the farms supported by the hosts.

This continuous, harmonious cycle of sustainability, familiar ties and regional perspective is exactly what has always, and continues to, define Taubenkobel as one of the best restaurants in Central Europe.

In case of interest or/and press, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

 

Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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Hungry for more? View Taubenkobel – A Gem for Destinations Diners.

 

TEN GOOD REASONS TO LOVE AAMANNS

Danish Chef Adam Aamann has championed Danish cuisine through a perfect blend of nostalgia, innovation and creativity.

The root of his success goes beyond the heralded Nordic fine dining scene, (although he can do that too), and into the cuisine of Denmark’s past, modernising old favourites, and in particular giving the smørrebrød a completely gourmet transformation. Punchy flavours and the freshest ingredients have become synonymous Aamann’s cuisine.

Here are ten more good reasons to love Aamanns.

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1. Ingenuity.

Chef Adam Aamann, through a combination of tradition and creativity has completely reinvented the smørrebrød. A creation from the late 1800s, the smørrebrød is an open-faced sandwich topped with fine Danish ingredients including meat, fish, fragrant herbs and vegetables.

Aamann, plucking this simple dish from Denmark’s past and injecting it with his own creative vision, has put it right back into the spotlight.

In turn, he has not only sparked a whole food trend in itself, but also carved out another facet in the Nordic food scene, demonstrating his very own versatility and boldness in the Danish culinary landscape.

Read also: The ever-evolving King of Smørrebrød.

2. Danish Ingredients.

The philosophy of Danish cuisine is working from what is at hand, native and above all seasonal. Aamann adopts this entirely.

He is passionate about what Danish land offers, especially its variety, this is beautifully reflected in the manifold combinations of meat, fish, vegetables, herbs and flowers that can be married together in a smørrebrød.

For example, the salmon smørrebrød with lemon mayonnaise, pickled currants and radishes or chicken with honey and mustard, apple, celery and fried chicken skin. Aamann’s display of bounty and mastery of flavours has lead to the smørrebrød becoming almost as synonymous with Denmark as pizza is to Italy.

No mean feat.

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3. A visual delight.

Aamann has elevated something so humble to a thing of beauty; he has brought craftsmanship to the sandwich. With his knack for reinvention smørrebrød has been elevated to a platform for which each carefully chosen ingredient can take stage and sing.

Unlike the smørrebrød of old, Aamann sees that each is a carefully constructed visual delight, balanced not only in flavour, but colour and composition.

Check out: The New York Times on Adam Aamann.

4. Lunch, reinvented.

Aamann, like no one else before, has really pioneered the Danish lunch revolution. The open sandwich had got a bad reputation, with too many pre-prepared foods, fatty meats and wilted vegetables.

The consensus was that lunch is laborious, loveless meal, which is necessary only for top chefs to pay the bills- the main focus was upon dinner. Aamann wanted to take lunch seriously, he saw the Danish lunch tradition as something intrinsic, to be celebrated and owned again.

He drew upon his nostalgia for the days gone by of Danes enjoying smørrebrød in Copenhagen’s Tivoli Gardens. This lateral thinking and ingenuity is exactly what enabled him to expand his emterprise with more restaurants whose menus reflect this very same attitude and simultaneous nod to Danish heritage.

Aamann himself says as a chef, his role is to draw upon the old and create new experiences, ones that aren’t so predictable.

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5. From scratch and sustainable.

Across all of Adam Aamann’s establishments, true to his philosophy, the food is all made from scratch with pure, raw produce; meaning there is a complete absence of additives like nitrite, colourants and stabilisers.

Similarly, all meat comes from free-range animals, and so can be eaten with good conscience. All rye bread is made from scratch too, and you can even find homemade aquavit in his restaurants.

Follow: The adventures of Adam Aamann on Instagram.

6. Michelin recommends.

Aamann’s was the first place in Copenhagen, known for its lunch primarily, to receive to be recommended by Michelin. This sparked a revolution: traditional lunch in the Danish capital is now one of the most sought-after experiences, with new lunch spots continuously opening.

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7. Aamanns 1921.

Another wing to The Danish King of smørrebrød’s enterprise is Aamann’s 1921. The main focus here is on the Danish kitchen, but reinvented.

For lunch guests can enjoy the best and most creative smørrebrød of course, and for dinner, traditional Danish dishes re-created with punchy flavour and unexpected yet delightful combinations of the freshest ingredients.

Its unique location is in an old bunker from 1921, inspiring the name, and is reminiscent of Danish whitewashed brick chapels with raw oak furniture and granite columns. Just like everything Aamann turns his hand to, all details are finely considered, even down to the soap in the bathroom, homemade by Adam himself so guests can enjoy its light fragrance alongside each dish.

Have a look at: The new castle of Copenhagen’s smørrebrød King.

8. Aamanns Etablissement.

Aamann’s Copenhagen restaurant Etablissement has a focus on modernising Danish classics. Just as Aamann took the smørrebrød and made it modern, he takes dishes of old and puts them on the menu with his own touch.

In this way he weaves a bit of history into the future of Danish cuisine, forming an entirely new narrative. The interior too is a renewed version of the Danish inns, complete with a vinyl collection for guests to rack through and pick their favourite nostalgic tune.

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9. An ambassador for Denmark.

Not only a TV host and author, and evident by his ever-evolving empire with the wonder of Danish produce and heritage at its core, Aamann has become a trusted voice on Danish cuisine. He has sparked a global vibration.

With an opening in the US, where he welcomed no less than the Danish royal family to his NYC establishment and a restaurant at Copenhagen airport, he is the gatekeeper of Danish cuisine. He has brought Denmark the attention it so well deserves.

Still hungry? Read this Q/A with Adam Aamann on Smørrebrød.

10. The Danish Pork Smørrebrød.

A splendid tribute to all that is Danish, made from organic pork, rubbed with herbs and honey, then salted for three days, before being slowly roasted in the oven the smørrebrød is served on Danish homemade rye bread with salted butter and garnished with mustard cream, fresh herbs and crispy cracklings.

A presentation of Denmark at its best.

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Adam Aamann exclusively offers his gastronomic excellence for lectures, food festivals, consultancy and grand dinner parties.

In case of interest or/and press, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

 

Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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RESTAURANT À L’AISE – SUBLIME FRENCH HAUTE CUISINE IN OSLO

There is a new star shining bright on the Norwegian culinary scene and it’s all about classic French fine dining.

With one stellar review after another this young haute cuisine establishment undeniably strengthens Oslo’s position on the world food map.

It’s named À L’aise; tricky on the tongue, but très magnifique on the palate and we’re very pleased to welcome this dazzling establishment into our family of grand chefs and restaurants across the world.

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Champagne & Caviar – two essentials at Restaurant À’L’aise.

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COMFORTABLE LUXURY

Since the opening, À L’aise has been lauded for bringing a high level of classic French cuisine back to Oslo, with a numerous amount of both critics and food lovers alike praising the quality and high standards of the restaurant.

The reviews have been near perfection, with critics acknowledging the restaurant as Oslo’s best new contender for Guide Michelin, not to mention a glorious past of classic culinary Belle Époque.

The dining room is decked out in old fashioned luxury with classic silverware, firmly pressed tablecloths, long-stemmed champagne glasses and porcelain- suitable for high tea with the Queen herself. Hence, the name “À L’aise” that originates from the French translation of the word “comfortable”, which is exactly what is to be found there.

The soft wall-to-wall carpeting, the chandeliers, the subtle and warm color scheme and the subdued lighting immediately set the tone for a luxurious, relaxed and sumptuous dining experience.

On the plate? Think freshly caught langoustine, pristine caviar, lemon sole, Foie Gras, pigeons, Périgord truffles, an enormous French cheese trolley, grand soufflés. the works. And Le Canard à la Presse. Danish Chef Owner Ulrik Jepsen explains this rare 19th century delicacy (short version):

“A duck is dried for four days in order to keep the skin crisp, and then left to mature for 3-4 weeks. Basically what you do is you put the duck (without the breasts and legs) into our custom-made duck press, made of real silver. You then press the carcass to extract the blood and juices of the duck.

The breasts are returned to the kitchen, and you now have 8 minutes to prepare the sauce at the table in front of the guests before the duck breasts have been cooked. The sauce is made by flambéing duck hearts with the blood and cognac and the experience is very visual and impressive for the guests”, he says.

“Alors, off to Oslo…!”, we say.

The diligently used silver duck presse that also serves as visual entertainment for the diners, here handle by Chef Ulrik Jepsen and a French headwaiter. 

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A GOURMET BUMBLE BEE

À L’aise is the brainchild of Ulrik Jepsen and wife Mia. Ulrik has garnered a pretty impressive resume from several Michelin-starred restaurants across Europe, including The Waterside Inn, England and Søllerød Kro, Denmark.

It’s also the story of the bumble bee that doesn’t know it can’t fly; an upperclass haute cuisine-fine dining establishment like this ideally would be situated in New York City or London, and not in a Kingdom in the far North, with a capital housing only some 600,000 bellies.

But yet it flies on the fuel of spectacular reviews, oil money and a remarkable local desire for classic French high end cuisine.

It flies in such a way that would make Escoffier, Bocuse and Robuchon proud that the finest Gallic flavours and techniques are being so superbly executed in a region otherwise rightfully intoxicated by recent decades’ own culinary success.

Therefore, À L’aise should be on any global diner’s itinerary when going to Oslo for the grand Maaemo-experience because it is exactly the opposite.

It is unusual, and therefore an obvious choice for a connoisseur to try at the opportune time. It’s a piece of Paris in Norway.

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SELECTED LINKS

WEBSITE: RESTAURANT À L’AISE

“Classic French kitchen in luxurious settings, with emphasis on the best available ingredients from Norway and abroad.”

US MEDIA: A NEW STAR SHINING ON THE NORWEGIAN SCENE

“There is a new star shining on the Norwegian scene and it’s all about classic French fine dining. With one stellar review after another this haute cuisine establishment definitely strengthen Oslo’s position on the world food map.”

ANDERS HUSA: FRENCH HAUTE CUISINE BACK WITH VENGANCE

“Shut up and take my money!”

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Chef Ulrik Jepsen exclusively offers his excellence to lectures, food festivals, consultancy and exclusive dinner parties.

In case of interest or/and press, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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DINING IMPOSSIBLE 26 – BARCELONA


The third gourmet raid of the dining season and epic all-time favourite Barcelona. Spain’s second city and the self-confident capital of Catalonia – including the twice celebrated world’s No. 1 in Girona.

We enter the mouthwatering metropolis in mid-September, offering an otherworldly allround in-depth culinary experience to pleasure aficionados flying in from around the globe.

3 days – 4 unique dining venues – 1 great dinner party.

Thursday, September 13th – Friday, September 14th – Saturday, September 15th.

14 notabilities only.

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THE MENU

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Thursday, September 13th

Chapter 1 – The elBulli Alumni

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Disfrutar means “to enjoy” and there is no doubt that the three sterling chefs behind this restaurant delivers in full.

In Spain this glorious trifecta is pretty famous, thanks to their pure and utter devotion to elBulli – with a joint accumulation of more than 45 years of experience at the 5-times voted “The World’s Best Restaurant”, including long hours at El Bulli Taller and the innovation lab.

From the beginning to its last day on July 30, 2011, Oriol Castro, Eduard Xatruch and Mateu Casanas were a part of the creative core team that innovated endlessly and ultimately through these heavily documented experiments, that changed the way we understand food today.


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“The ultimate dinner party” – Forbes Magazine

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Even though there are many similarities then don’t be fooled; Disfrutar does not pretend to be elBulli – it’s very much its own.

Like other art movements, after the revolution caused by the most imaginative generator of haute cuisine on the planet, we are in the saturation point of this style as Disfrutar has returned to a more simplistic state and one with a strong focus on nature and techniques that get back to the rawness of cooking: fire, maturation, faisandage and fermentation.

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“If the art of seduction could be boiled down to a tasting menu, this would surely be it” a very esteemed local food critic wrote.

That’s exactly the intention, to be seduced, going all-in with a 35-serving grand tasting menu – in a restaurant that pushes the envelope while never losing its Mediterranean sense of place.

Disfrutar was without a doubt the most anticipated Spain-opening of 2015 and today it’s already one of the most sought after restaurants of the latin Kingdom, rising at rocket speed on all influential restaurant ranking lists in the world. 

A pivotal of international diners to visit when being in town – sending them off caressed, challenged and dazzled, wanting to come back for more of the magic. Being loyal to excellence Distrutar is our shiny new diamond of Catalonia.

2 Star Michelin, World’s 50 Best No. 18 (highest new entry ever).

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After the grand dinner at Disfrutar, the party enters the Barcelona’s Golden Quarter and a lively lounge club, having seducing cocktails and sets by the best current DJs.

Dress code: Classy laissez faire.

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“The most coveted dinner ticket in the world.” – Huffington Post

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Friday, September 14th

Chapter 2 – The World’s Twice No. 1

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The passion for cooking and hospitality shared by the three Roca brothers is palpable, but the food is playful rather than serious (caramelised olives are brought to the table on bonsai trees) and Catalan ingredients are given centre-stage on the menu.

Superior techniques complement simple flavour combinations designed to titillate the palate and the memory rather than confuse the mind. It’s very clever stuff – but thankfully it is also utterly delicious.

El Celler de Can Roca holds three stars in Guide Michelin and was voted the “World’s Best Restaurant” in 2013 and 2015, and currently holds a second place at The World’s 50 Best Restaurants list. The first time the restaurant was named No. 1, its website had 12 million hits.

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“The world’s best dinner party” – The Telegraph

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This highly internationally acclaimed restaurant, featuring the stylish, laid back and world renowned staff of El Celler de Can Roca, offers Champagne, a grande feast, an extensive wine menu, mineral water, gourmet tea/coffee, delicious petit fours and avecs, all served in a semi-private dining room.

Furthermore, a private guided tour of the kitchen and “battle station” of the restaurant and a tour of the large wine cellar, which stores around 60000 bottles.

Reservation Impossible.

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The journey to and from El Celler de Can Roca in Girona (100 kilometers north of Barcelona) will be made in stretch limousines, accompanied by bubbles after attending a Champagne reception in the dazzling Vienés-rooms at the iconic Casa Fuster.

Dress code: Formal elegance.

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“The best dinner ticket in international circles.” – Austrialian Financial

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Saturday, September 15th

Chapter 3 – Lunch at Tickets / Feast at Lasarte

Having returned to Barcelona by limousines when the birds starts to sing, we 9 hours later enter the famous, glorious, adventurous and notorious Tickets for a dazzling late breakfast in the early afternoon.

It is the beating culinary heart of Albert Adrià’s ambitious but straightforward goal; to convert Barcelona into the culinary capital of Europe.

While Ferran Adrià’s focus shifted to the El Bulli Foundation, a program dedicated to transforming the former restaurant into a competitive cooking school, Albert’s attention returned to Barcelona full time.

“If anyone can transform an entire neighbourhood into a gigantic restaurant, it is Albert Adrià – one of the best cooks in the world,” says the Basque chef Juan Mari Arzak, who met Albert through Ferran when Albert was just 17 years old. “He’s always been a lively, quick-witted and extremely inventive individual. There aren’t many chefs who can match his creativity.”

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Tickets

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This the stage is set for a magnificent show: La Vida Tapa.

At Tickets, gastronomy is linked to a way of understanding life. In this respect you will find humour, a great deal of character and a longer than long elaborated tapas menu extraordinaire. Expect elBulli classics as well as new wizardry combinations conceived by a great culinary mastermind.

You may feel as though you are a spectator at the circus or about to sit down to a live theatre, but one thing you will not experience is boredom. Expect to encounter olives which are not actually olives, cotton candy trees studded with fruits and mouth watering Iberian cured ham which is found sneaked into mini hollow “air baguettes” or painted on top of fresh tuna belly.

At a late morning of surprises we’ll wake up in the circus-come-theatre-come-restaurant that is Tickets.

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“The world’s wildest dinner party” – Vice Magazine

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Dinner Extraordinaire at Lasarte

Barcelona’s reputation as a destination city for fine dining has mushroomed. But until recently, it did not have a restaurant with three Michelin stars. Finally, in the 2017 guide, Lasarte Restaurant became the first in Barcelona to receive so.

Lasarte is more about evolution than revolution. Although head chef Paolo Casagrande is in charge on a day-to-day basis – and deserves much of the acclaim for Lasarte’s success – the big name on the door is Martín Berasategui.

The Basque chef also has three stars at his eponymous restaurant near San Sebastián and one at MB in Tenerife. In other words, he indeed knows how to impress the Michelin inspectors. 

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Lasarte is a world-class restaurant. Every dish – without exception – works. It is the absolute embodiment of culinary sure-footedness. That overwhelming competence can, ironically, negatively affect your initial impressions.

You should feel dazzled but at times Lasarte makes brilliance look so easy that it doesn’t seem like anything special. So pinch yourself and pay attention: this is masterful cooking. It’s not showy and not whizz-bang exuberant. It’s not even particularly photogenic. But it’s an iron fist of flavour in a velvet glove of elegance.

Lasarte has evolved over time and is now at the peak of its powers. The restaurant’s service is refined and its accomplished cooking has a distinctive character. It deserves all of the praise and recognition it has received.

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“Plenty of people throw good dinner parties; few hosts are so successful they take their soirees around the world.” – The Wall Street Journal

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Famous by day, notorious by night.

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After the last grand dinner, we’ll end up in the Barceloneta district and rise up to the 26th floor to W Hotel’s exclusive Eclipse, where the freshest cocktails are complemented by world-class DJs and live performances, all inspired by its stunning Mediterranean setting and edgy London personality.

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Flirty with a touch of whimsy, Eclipse has changed the face of Barcelona’s nightlife and established itself as the city’s ultimate entertainment lifestyle destination for local tastemakers and global jetsetters.

Dining Impossible has private tables by the dance floor where bubbly bottles awaits, overlooking Barcelona and its beaches. Here we end 72 remarkable hours in style.

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DETAILS

Dining Impossible 26 – Barcelona is the full experience. Besides the extraordinaire dinners, it also includes receptions, selected transport and after parties at exclusive spots with a range of drinks, beverages and canapés.

All dinners include full wine/beer/cocktail menus predetermined with the respectful sommeliers, as well as mineral water, various taxes and gratuity.

As always the guest list remains a secret to the public and will only be shared in detail amongst the participants. Menus and wines will be served découverte, meaning presented and discovered on the night of the dinner parties as a part of the full-blown Catalan storytelling.

Price per cover is confidential. Please view RSVP and contact Kristian Brask Thomsen at ambassador@bon-vivant.dk for further information.

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“Billed by Forbes Magazine as “the ultimate dinner party” and by Huffington Post as “the world’s most coveted dinner tickets”; Dining Impossible is a three-day gastronomic bender organized by culinary ambassador Kristian Brask Thomsen.”

– Sydney Morning Herald.

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TEN GOOD REASONS TO LOVE FLORENTINE KITCHEN KNIVES

Founded in 2012, hailing from Israel and now based in Barcelona’s old quarter, Florentine Kitchen Knives is the striking result of founder Tomer Botner’s unending passion for the kitchen and dedication to pristine craftsmanship.

Simply by holding one of the knives, one can sense the dedication to its creation, and then, a complete sense of joy ensues as it is put to use. This delightful, unequivocal mastery and ease of function has lead Florentine Kitchen Knives to be trusted by world-renowned chefs and home cooks alike.

But the striking aesthetic, premium materials and superior functionality are just the beginning. Here are ten good reasons to love Florentine Kitchen Knives.

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1. Craftsmanship.

Each knife stands alone as a considered tool whose final conception speaks of its material, its measured contemporary design and the time it took to be made.

Now, where we are so used to mass-production, the craftsmanship and expertise of each handmade knife is a refreshing step back to the ideology of creating a product for lasting functionality.

Read also: The craftsmanship behind the unique Florentine Kitchen Knives

2. Design.

The contemporary aesthetic of the knives set them aside from the rest whilst still remaining a high quality tool. 

In this way, each client enjoys their own piece of art. They redesign ahead of their annual, new collections meaning the design for each knife is always forward thinking and wholeheartedly contemporary.

East meets West through a Mediterranean design.

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3. Expertise.

Built from Tomer’s background in practical product design as well as dedication to learning through creating and working with his hands means each knife is the product of this process.

The chef knives comes with two steels to choose from; carbon steel or stainless steel; a precise demonstration of this very expert knowledge.

Dig into: Q/A with knife maker Tomer Botner of Florentine Kitchen Knives.

4. Material and functionality.

Florentine Kitchen Knives are concerned with using only premium materials. Not only do the steel, polished brass accents, stabilised wood,- and leather give the tools a striking aesthetic, but also have a fundamental bearing on the functionality of each knife.

Each handle can actually be made bespoke by adding discs of differing material, which in turn alters the balance of each knife according to the clients’ desires. The end result is something ergonomic and simultaneously beautiful.

Florentine Kitchen Knives’ collection includes chefs,- paring and table knives.

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5. Trusted by world-renowned chefs.

Found in some of the best kitchens worldwide, these are trusted tools. When commissioned by a restaurant, Tomer will visit in person and the process begins.

This unwavering desire for accuracy and creating the bespoke is upheld across all elements of the production process, earning Florentine Kitchen Knives a rightful place in world-renowned kitchens and restaurants alike.

Follow: The adventures of Florentine Kitchen Knives on Instagram.

6. Limited collections.

The knives are made to order, often with a limited number of a given model. This ensures the design remains completely contemporary and manufacturing can be adjusted to always being the best, ahead of the game.

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7. Kitchen focused.

Florentine Kitchen Knives are predicated upon a love for the kitchen.

This encompasses both the passionate home cook and professional chef. Just as an artist uses a fine brush, or a tailor specialised scissors, the use of these fine knives masters the elemental process of cooking.

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’33 by Nick Bril’

The Special Edition of ’33 by Nick Bril’ contains a beautiful box with a Nakiri-knife, designed by Nick Brill himself in collaboration with Florentine Kitchen Knives, and a numbered luxury version of his great cookbook.

Available at 2*Michelin The Jane in Antwerp, or at www.nickbril.com

8. The journey of a family.

Tomer and his wife Noam – now three, with their two-year old son, Lev – relocated to Barcelona from the Tel Aviv neighbourhood of Florentin (the origin of the company name) where Tomer designed his first knives.

Tomer cites his inspiration as coming from the melting pot of cultures in both countries, and how elements from around the world can come together, combine and create something new.

This worldly inspiration, family value, dedication to craftsmanship and starting small to create the best possible product signify the birth of Florentine Kitchen Knives’ very own heritage.

Have a look at: Florentine Kitchen Knives’ finest steel.

9. The Workshop.

The design of Florentine Kitchen Knives’ atelier and grand workshop in Barcelona’s old El Raval district is a singing praise of their dedication to contemporary, seamless design.

A big shoutout to Gymnasium Design Office in London for this creation.

The workshop and atelier are both situated beautifully, side-by-side, among glass and polished concrete reflecting the complete transparency in the design and manufacturing process of the knives themselves.

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10. The tool itself.

The knife appeals to our primary human desires; it’s a tool that we have used for nearly two and a half million years.

Florentine Kitchen Knives elevate the humble knife through detailed design and workmanship whilst maintaining it as a beautiful and instinctive object of use.

In this sense, the knives have a profound universalism, masculinity born from function and a simultaneously refreshing femininity that is mirrored in design elements such as the polished brass and colourful, stacked handles.

Still hungry? Check out this up close interview and video with Tomer Botner.



 Photo shoot for US-media at the workshop construction site.

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Florentine Kitchen Knives offer its excellence, craft and expertise to pristine restaurants and unique chefs across the world.

In case of interest or/and press, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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Nick Bril of The Jane, Christian Bau of Victor’s Gourmet, and Sergio Herman; three friends of Florentine Kitchen Knives.

FREDRIK BERSELIUS OF 2*MICHELIN ASKA IN NEW YORK CITY COOKS AT AAMANNS 1921 IN COPENHAGEN

On August 28th and 29th, Fredrik Berselius of two-starred Michelin restaurant Aska in New York City participates in a collaborative dinner at Aamanns 1921 during Copenhagen Cooking, as a part of Fredrik’s cookbook tour “Aska”.

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NEW YORK CITY // COPENHAGEN

Fredrik Berselius was born and raised in Stockholm, Sweden, but has spent most of his culinary career in New York City, working his way through some of the city’s best kitchens. The first incarnation of Aska (Swedish for “ashes”) was found inside the Kinfolk Studios in Williamsburg in 2012.

He quickly gained a following for his risk-taking, highly creative style of cooking and within less than a year he earned his first Michelin star.

In 2014 Fredrik Berselius closed the restaurant to enable a move to a different site. He finally reopened in summer 2016 and within six months was awarded two Michelin stars directly – the only new restaurant to receive the honour in the New York Michelin Guide that year.

Fredrik Berselius’ dishes are inspired by nature, memories and the changing seasons which is shown beautifully in his debut cookbook which follows Fredrik’s culinary journey from Scandinavia to Brooklyn, highlighting flavours and techniques cultivated from these regions and interwoven to create the unique dishes that have won him so many awards and fans.

Aamanns 1921 in Copenhagen is led by the King of Smørrebrød and TV-host Adam Aamann. Together with Head Chef, Maxim Surdu, they have previously hosted Japanese Hideaki Sato of two-starred Michelin restaurant Ta Vie in Hong Kong, who likewise cooked at Aamanns’ beautiful new restaurant during Copenhagen Cooking in 2017.

Fredrik Berselius and Maxim Surdu will each serve four courses as well as a battery of appetizers representing their individual techniques and flavours. Do not miss out on this extraordinary opportunity to encounter the Swedish/American culinary artisan Fredrik Berselius.


TV-personalty and King of Smørrebrød Adam Aamann.

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DETAILS IN SHORT

Who: Fredrik Berselius at Aamanns 1921.

When: Tuesday August 28th and Wednesday 29th.

Where: Aamanns 1921, Niels Hemmingsens Gade 19-21, Copenhagen K.

Menu: 8-course tasting menu for $150.

Menu: 8 course set menu including apéritif, a snack battery and the cookbook ”Aska” signed by Fredrik Berselius at 1450 DKK.

Seating times: 7pm – 7:30pm – 8:00pm.

Tickets: Please press here.

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For press inquiries, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000+ luxury diners around the globe.

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Hungry for more? Dig into this article on Aska by New York Magazine.

 

 

TAKE CARE (OF YOUR FINGERS) – BON VIVANT LOVES THE MAGNIFICENT FLORENTINE KITCHEN KNIVES

Presenting the unique and beautifully crafted Florentine Kitchen Knives.

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With a reputation for being one of the most unique and sought after knife brands in the industry, Florentine Kitchen Knives (FKK) makes cutlery in a sleek and contemporary design, leaving their fans paying hundreds of euros for the knives which have a waiting list of up to a year.

But now FKK opens a grand atelier and storefront in Barcelona to meet the world’s heavy demand, being the brainchild of Tomer Botner and began with him working in hospitality to pay his way through product engineering and design school in Tel Aviv, Israel.

He saw the growing interest in cooking all over the world, especially in TV-shows and social media, so he decided to focus his final thesis on something that has to do with the kitchen.

He wanted a tool and not a complicated machine because he wanted to be able to make it himself with the 8 months he had to finish the project.

Above: F3 Chefs Knives in stainless steel with different handles. Below: It’s a family thing – Tomer, his wife and business partner Noam and their 2-year old youngster Lev outside the new workshop, just around the corner from Dos Palillos in the Raval-quarter of Barcelona.

Tomer decided to document the whole process on his social media accounts, which led to him being noticed by a then relatively new company called Instagram, who picked up the pictures and posted them on their official blog only a few weeks after Tomer graduated.

After that the ball kept rolling and today the client list consists of some very impressive names and places in the culinary industry such as The Jane in Antwerp, Mr. Porter (W Hotel) Amsterdam, The Four Seasons in Kuwait and the Waldorf Astoria in Bangkok to but name a few across the globe.

Top to bottom: Nakiri knife made for and in collaboration with Nick Brill of 2*Michelin The Jane in Antwerp, followed by F3 Chef Carbon Steel with Mixed Wood and the F2 Paring Knife.

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What makes the Florentine Kitchen Knives stand out from the rest is their form and the way they look. The design of each knife is very unique, while it still ticks all the boxes of being a practical high-quality tool.

And since the majority of sales are made online, the customers don’t have the chance to actually touch and feel the product before purchase, proving just how important the design actually is.

“This is our 6th year and the 5th model we are doing. We started out with 100 knives made from a single model and in 2017 we made around 3000 knives from different models, including steak knives, chef knives and bread knives. With the current design we are going to launch 3 different models, but with the deviations in design it ends up being 12 different variations”, Tomer explains and adds that for each new model he discontinues the old ones;

“The batches of knives usually sell pretty fast and then comes the feedback and we get to spend a little more time with them and figure out what we can do even better for the next ones. At the end of the day, that’s why we do what we do; to get better all the time and be the best we can be.”

The Botner-Blumenthal home kitchen knife rack.

From left to right (after the black shank, a gift from Cut Brooklyn)

1. Butter knife created for Martin Bauer. 2. The F2 paring knife. 3. The steak knife mixed woods. 4. The Zedek Nakiri from the Hometown Set. 5. The F1 8” Chef 6. The F2 9” Chef first prototype 7. The F2 9” Chef mixed woods. 8. The Jewish museum challah knife gen1.

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Up until now the process of making the knives has been long, especially when it comes to creating custom made knives for restaurants. When a restaurant commissions him, Tomer will usually visit the restaurant in question, have dinner there and have several conversations with the management and chefs so they are all clear on the vision for the finished product.

This is a process that easily can take 3-6 months whether it’s yearly models or a custom-made knife for a restaurant. The waiting time from purchasing the product to receiving it could sometimes be as long as 12 months, though that timeframe now vastly will decrease as a results of the new grand workshop in the Ravel-quarter of Barcelona.

Add to this that Florentine Kitchen Knives also offers “off the shelf” knives too that you can buy online. In fact do yourself today’s favour and feast your eyes upon an incredible beautiful craftsmanship at FKK’s official website, made by a knife maker so dedicated that he has “handmade” tattooed below his knuckles.

Tomer Botner doesn’t kid around.

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This upcoming Monday, July 2nd Florentine Kitchen Knives will host an opening reception of its new workshop and showroom at Notariat 7 in Raval. Should you find yourself in Barcelona at the time, feel free to reach out to attend.

ambassador@bon-vivant.dk

Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000+ luxury diners around the globe.

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Hungry for more? Dig into this in-depth article by Honest Cooking.

SØREN SELIN OF 2*MICHELIN AOC IN COPENHAGEN COOKS AT SAN PELLEGRINO SAPORI TICONI

Critic’s darling of Copenhagen Søren Selin of 2*Michelin AOC; rewarded with only top reviews for his gastronomy and winner of “The Danish Food Awards” in 2013, 2014 and 2017 – will cook for one night only at the 5-starred luxurious Villa Orselina, located with breath-taking panoramic views of Lake Maggiore and the Ticino mountains.

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BACKGROUND

From April to mid-June 2018 an impressive line-up of illustrious chefs gatheres in the Swiss Canton Ticino for the 12th San Pellegrino Sapori Ticino.

The prestigious dining event which has hosted an impressive 190 Michelin stars over the years is celebrated in equal style this year. A total of twenty events are created and supported by Michelin-starred chefs, both local and international.

The festival began in April, swiftly rolling into a spread of unique dinners for the duration of three months, where local chefs hosts both Italian and ten international great chefs, including Gaggan Anand of Gaggan, Paolo Casagrande of Lasarte and Michael Kempf of Facil.

Søren Selin of AOC is the next chef featured this Monday June 11th at the luxurious 5-star boutique hotel Villa Orselina, located in a subtropical park with breath-taking panoramic views of Lake Maggiore and the Ticino mountains.

Selin’s arrival is highly anticipated with the award-winning Copenhagen chef being described as “The Nordic Cuisine’s Noblesse”; a master of the senses.

“His tools derive from all the local flora and fauna offer, used to create an incredibly stimulating experience of taste. Adding to that 2 Michelin stars, you get the new flow of Nordic gastronomy, from “punk” to aristocracy.”

For more information and reservation for this event in Switzerland, please visit the official event page.

BBQ Flynder – awarded as Danish Dish of 2017.

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Søren Selin exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.

In case of interest or/and press, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000+ luxury diners around the globe.

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Hungry for more? Look into Creative Dining at its Best in Copenhagen

MEXICAN MICHELIN RESTAURANT PUNTO MX PRESENTS FINE DINING INSECT MENU


Mexican Michelin restaurant Punto MX in Madrid presents Entomofagia and leads the way by being the first restaurant in Europe to integrate insects in various forms into the very DNA of a tasting menu. Dishes are created through research over a 4-year duration while the bugs was prohibited to serve.

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This is a menu we’ve been looking very much forward to seeing unfolded. Like it or not then insects will have to take a greater part in future menus, everyday foods and general nutritions. The production pollution is at an absolute minimum and insects might also be the key to solving world hunger too.

It’s undoubtedly a bold move by Roberto Ruíz to become a foreman on this front, but if anyone can do it then it’s him.

We’re not referring to making bugs an OMG-effect as seen at restaurants previously, but instead about going deeply into shaping a future path by integrating insects in various forms into the very DNA of a tasting menu.

This with cooking techniques and recipes completly different from the traditional Mexican way of cooking with insects.

In six years Punto MX has gone from being a local restaurant, to one of the hottest dinner tickets in all of Spain; with a tantalising Mexican cuisine on Spanish ingredients supported by La Huerto de lat Retamilla Ecológico;

An impressive 9 hectares biodynamic orchard in Segovia north of Madrid, where more than 80 different species of Mexican products are grown, which makes Ruiz’s places the only 100% self-sufficient Mexican restaurants in Europe.

Since Roberto Ruíz, Maria Fernandez and Martin Eccius opened Punto MX in 2012 it has been a dream to incorporate insects into the menu.

An important part of gastronomy in Mexico where noneless than 549 different species are consumed. But the use was not approved by the EU before this year which gave Roberto Ruíz years to research, test, create flavour combinations and techniques that now are being unfolded in most refined way by introducing the world to Entomofagia.

Let us tell you from first hand experience that it’s nothing short of spectacular. This is Mexican magic at its very finest, and potentially also the way to unfold the huge potential that Mexican Cuisine has to become a culinary leader on the world scene. Big words, agreed.

With dishes such as the insanely beautiful surf’n’turf Guacamole with smoked marlin, 36 month-aged Parmesan, avocado, pomegranate, jalapeños and crispy Chinicuil-worms from the agave plant.

Or the very complex Monkfish Aguachile with vegetables prepared in flames, tomato, avocado and Chicatana; bellies of flying ants crushed tableside.

Not to mention the voluminous braised Pork Belly finished of with a light-spicy Tamarind glace mixed Alfafa-fed Chapulin Crickets, served with a fresh counter play by a crisp salad of pickled green tomatidos, onions, tortilla strings and whole roasted Chapulins.

Guacamole with smoked marlin, 36 month-aged Parmesan, avocado, pomegranate, jalapeños and crispy Chinicuil-worms from the agave plant.

Monkfish Aguachile with vegetables prepared in flames, tomato, avocado and Chicatana; bellies of flying ants, crushed tableside.

Braised Pork Belly finished of with a light-spicy Tamarind glace mixed Alfafa-fed Chapulin Crickets, served with a fresh counter play by a crisp salad of pickled green tomatidos, onions, tortilla strings and whole roasted Chapulins.

Escamoles – “The Queen of Insects” aka ant pupas.

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But behold, the champion of the menu; the simple looking and yet packed with creamy, nutty and deep flavours in shape of Escamoles – the Queen of Insects aka ant pupas harvested from the very deep roots of the agave plant – gently seared with garlic and chili in bone marrow fat and arranged in a split bone marrow on top of soil made by corn and Chicatana ants.

This is innovate, deeply original, superb tasty and quite simply pure excellence.

The menu had its premiere April 27th with famed Ferran Adrià as one of the first guests. Also he was highly intruigued and stated on scene that Punto MX “might just be the best Mexican restaurant in the world right now”.

The Spanish food press is all worked up, and the restaurant experiences weeks waiting lists – at peaks up to two months, with the insect menu being optional.

Ferran Adrià was amongst the first guests to try Entomofagia.

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A few of many Spanish headlines:

Expansion: Punto MX lanza su menú con insectos!

Blogs ABC (Carlos Maribona): Un gran menú de insectos en Punto MX!

7 Canibales: Punto MX se atreve con lost insectos! (long read)

Apicius: Así son los nuevos platos con insectos Mexicanos de Punto MX!

Punto MX in Madrid is the first European restaurant to offer a menu using insects as integrated ingredients throughout a menu, just as it was the first restaurant in Europe to achieve a Michelin star with Mexican food.

Roberto Ruíz elaborates:

Entomophagy is about roots. My father is from one of the significant Mexican areas of insects; El Valle de Mezquital in Hidalgo, so insects was a big part of my childhood. It’s my personal taste, it’s protein contribution, it’s unique to the world and the reason why we brought it to Spain.”

“Along with everything else we do at Punto MX it’s about bringing the authentic Mexico to Europe, although the recipes and cooking techniques of Entomophagy is unknown even to my home country.”

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ABOUT ROBERTO RUIZ

Roberto Ruíz, a Mexico City-native, defines himself as a chef who’s passionate about what he does, creative, technicist and innovative without ever forgetting tradition. Determined, he insists on the importance of being able to offer authentic and surprising flavours as the main theme in each of his different gastronomic concepts.

Aside from Punto MX his world also includes: Mezcal Lab, an unique concept where to enjoy Punto MX’s most representative dishes of the last six years and new cocktail lines based on Mezcal. The swanky Mezcal Lab moreover offers its international clientele Europe’s greatest selection of Mezcal, including the last four remaining bottles of “Ojo de Dios” (Eye of God).

Also Salón Cascabel, likewise in Madrid, a contemporary antojería that preserves the handmade nature of traditional cuisine. With unique dishes it offers the best authentic Mexican flavours with local products of the highest quality.

In December 2017 Roberto Ruíz opened Barra Cascabel in Lisbon in partnership with José Avillez.

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Additionally Cantina y Punto, in Bogotá, a partnership with Takami Group, the supreme most important group of the restaurant and hotel business in the Colombian capital. Here Roberto Ruiz offers a diverse cuisine inspired by the authentic Mexican flavours in an easy-going atmosphere.

In December 2017 Roberto Ruíz opened Barra Cascabel in Lisbon in partnership with José Avillez, making its debut in the Gourmet Experience at El Corte Inglés Lisboa. Like Salon Cascabel in Madrid, Barra Cascabel has the setting of a contemporary ‘antojería’; an informal place where the best antojitos and cocktails are to be shared amongst like-minded food lovers. Its gastronomy is easy to understand, close, fun and with a broad spectrum for all tastes.

Last but not least, La Huerto de lat Retamilla Ecológico. The impressive 9 hectares biodynamic orchard in Segovia, Spain, where more than 80 different species of Mexican products are grown which makes Ruiz’s places the only 100% self-sufficient Mexican restaurants in Europe.

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For further interest or/and press please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000+ luxury diners around the globe.

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Hungry for more? Have a look at Ten Good Reason to love Punto MX.

 

 

ALAIN WEISSGERBER OF TAUBENKOBEL AWARDED CHEF OF THE YEAR IN AUSTRIA

The Pannonian Purveyor receives grand accolade from colleagues and peers. Austrian Chef of The Year 2018 goes to Burgenland.

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CHEF OF THE YEAR

Monday April 10th, French-born Purveyor of Pannonian Cuisine Alain Weissberger of Taubenkobel in Burgenland was celebrated as “Chef des Jahres” (Chef of the Year 2018) in Austria.

The accolade was awarded to Alain Weissgerner by more than 9300 employees of the Austrian gastronomy and hotel industry that had followed the call of the international German-speaking gastronomy magazine ROLLING PIN and nominated their favourites.

This grand award is the current culmination of a range of national AND international recognitions and attention that has rained over Taubenkobel during the recent years, and a cherished award for the Central-European culinary oasis situated in the wine region of Burgenland a bit south of Vienna, close to the Hungarian boarder.

Alain Weissgerber elaborates:

“We feel blessed that many choose to visit and likes our little place at the Burgenland countryside and the recognition we receive. This one (Austrian Chef of the Year) especially as it’s colleagues and peers who has pointed at me. I’m humbled, proud and thankful.”

But the Rolling Pin Award isn’t new to Taubenkobel as Alain’s wife, the sparkling hostess and co-owner Barbara Eselböck last year took home the honourable title of “Maître des Jahres” (Maìtre of the Year) in Austria too.

Once the cheapest house of all Burgenland, Taubenkobel now boasts 12 luxurious unique guest rooms, an exquisite restaurant and the more casual “Greisslerei” next door, beautiful gardens and a small lake, transformed to be used as a natural swimming pool.

Burgenland power couple Alain Weissgerber and Barbara Eselböck.

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Opened 34 years ago by Barbara’s parents Walter and Eveline Eselböck, the place has grown and developed with the family, each generation bringing a new lease of life into what was simply a one room restaurant and kitchen. You feel how the family has built every stone themselves ever since.

Widely acclaimed amongst culinary opinion makers, the restaurant at Taubenkobel was awarded with two Michelin stars up until the guide in 2010 stopped rating in Austria outside Vienna and Salzburg, and overnight stripped the Austrian countryside of some 30 Michelin stars.

Taubenkobel is rated 18/20 by Gault and Millau, a very high rating, with the highest possible score of 20 having only ever been given twice in the guide’s fifty years. Add to this accolade 5* in A la Carte as well as 96 points of 100 in Falstaff – two of the German-speaking countries most respected culinary publications.

Taubenkobel was previously picked as one of “16 Cool Places to Eat” by Forbes and is furthermore featured in ‘Michelin Stars – Tales from the kitchen’ – the grand documentary on Guide Michelin that is shown at fim festivals and cinemas throughout the world these years.

The last Pannonian Cowboy.

Alain Weissgerber exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.

In case of interest or/and press, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000+ luxury diners around the globe.

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Hungry for more? See Barbara Eselböck became Maître d’ of the Year.