BON VIVANT COMMUNICATIONS

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NYC CELEBRITY CHEF MADS REFSLUND COOKS AT FAHRENHEIT IN MOSCOW

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Maison Dellos invites Nordic Cuisine co-founder Mads Refslund to cook alongside Chef Andrei Krasov – the talented young chef of Fahrenheit by Maison Dellos in the heart of Moscow.

February 9th, 10st & 11th.

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Mads Refslund – originally from Copenhagen, but for 5 years situated in New York City where he has paved the way for Nordic Cuisine in the US, receiving great accolade for his almost supernatural way of thinking food.

A darling amongst food critics – known for his creativity, telling great tales through his playful cuisine with a passion for seafood and vegetables.

Co-founder of four-times voted “Worlds Best Restaurant” NOMA where he was head chef along with René Redzepi. Altogether, Mads Refslund is a frontier of the new culinary language and trends created through “New Nordic Cuisine”.

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Founder of Michelin-restaurants in Copenhagen, – an often used star chef at international food festivals and frequently portrayed in the culinary medias. Recipient of numerous awards for his delicious food. Four times winner of “Critics Choice/Dish of the Year” in Denmark.

The most winning chef when he left the Kingdom.

“Bonding Rawness” is how Mads Refslund explains his philosophy. This idea entails a closer assessment of produce, extending to its quality and freshness, but essentially going beyond that.

Raw materials are visualised and chosen for their intrinsic values and the aim is the highest expression that nature produces. The consequence is a cuisine seeking to sustain ingredients natural and original flavours and not to pollute pure taste with excessive preparation or cooking.

Today “Bonding Rawness has naturally developed into “Fire & Ice” which will be the cooking philosophy of Chef Refslund’s new restaurant in creation in the hip Williamsburg-part of Brooklyn, New York City.

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James Corden, host of “The Late Late Show” on CBS, sits at a table in the woods, enjoying a meal prepared by the world-renowned Mads Refslund and discussing Chef Refslund’s planned restaurant in Williamsburg.

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FAHRENHEIT

Fahrenheit is an extraordinarily audacious and creative state-of-the-art project, abundant in cultural and gastronomic events.

The concept of the new venue is based on casual gastronomique – the cuisine which is vibrant and profound, yet simple and easy-to-understand, really ‘casual’ as the name suggest.

Farenheit offers a unique and diverse space. The classic loft style – a combination of concrete, metal and glass – is softened by leather and wooden accents, and a laid-back chat with the restaurant guests in the open kitchen helps the atmosphere of the place come alive.

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The chef of the new restaurant is the talented and charming experimentalist Andrei Krasov. The person in charge of the bar is Denis Kryazhev, the winner of Diageo Reserve World Class 2012 and the Bartender of the Year 2013 according to GQ Journal.

This is your chance to experience not only Fahrenheit’s creative Russian cuisine, but also to see how Andrei Krasov works with a kitchen defined by the hyper creative Refslund.

Come taste!

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DETAILS IN SHORT

What: Krasov-Refslund 8-Course Collaboration Dinner

When: Thursday February 9th, Friday 10th & Saturday 11th

Where: Fahrenheit, Тверской б-р, 26, стр. 2, Москва

Reservations: See booking details at RSVP (press link).

For press inquiries please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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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 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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Hungry for more? View when Chef Refslund’s fact sheet including dishes.

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DINING IMPOSSIBLE 22 – LIMA

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The globetrotting dinner party revisits the culinary capitol of Latin America.

Dining Impossible has been jetting off to different parts of the world, feasting at the greatest restaurants that San Sebastián, Copenhagen, Barcelona, Piedmont, Hong KongChicago and New York City have to offer.

This year, our gastro-passports take us even further afield as Lima for the second time is added into the tantalizing mix of dining destinations, which also means you’re invited to join us in a region of the world that our fun-loving feast yet only have scratched the surface of.

We enter the mouthwatering metropolis in start-March, offering an otherworldly all-round, in-depth gastronomic experience to pleasure aficionados flying in from around the globe.

3 days – 3 of Latin America’s best restaurants – 1 great dinner party.

Thursday, March 9th – Friday, March 10th – Saturday, March 11th

12 notabilities only.

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THE MENU

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Thursday, February 11th

Chapter 1 – The World’s Best Nikkei

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What do you get when you mix the ancient techniques of Japanese cooking with the delicious ingredients from Peru? You get the amazing lovechild known as Nikkei, and at Maido chef Mitsuharu Tsumura is one of the world’s leading representatives of this trend.

Mitsuharu has studied local the cusines in both Peru and Japan, honing his talent before opening his restaurant, Maido, where ingredients of both cultures complement each other like they had been born to be one. Maido welcomes guests to live the genuine Nikkei-experience.

In Japan there are many ways to say “welcome” but none grabs the meaning in a same way as “Maido” does. This word gives the name to the restaurant, but it also resumes the feeling of each customer to feel at home.

This year Maido cracked the list of The Worlds 50 Best Restaurants, ranking #13, not to mention #2 on Latin America’s 50 Best Restaurant List.

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Tsumura’s Maido is considered the best of its kind in Lima, a city with an intrinsic relationship with Asian cuisine.

The tasting menu, known as Nikkei Experience, is a story that talks about tradition and innovation, where classic Peruvian dishes are reinvented using Japanese ingredients and techniques. From ceviche to chupe de camarones, everything goes through the chef’s playful imagination.

He even gives a Japanese passport to guinea pig, served with harusame cold noodles. Needless to say Chef Tsumura is a master of what he does.

We’ve asked him to go all-in.

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“The ultimate dinner party” – Forbes Magazine (2013)

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Friday, February 12th

Chapter 2 – The Peruvian Legend

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Astrid y Gastón has been leading Peru’s gastronomic surge since its opening 20 years ago, with talented head chef Diego Muñoz at the helm for several years.

Now gastronomes have a new reason to visit the restaurant located in the palatial Casa Moreyra: its founding father, Gastón Acurio, returned to the kitchen in 2015 after several years flying the flag for his country’s cuisine around the world. His extensive tasting menu offers an exploration of the region’s ingredients, traditions and culinary techniques.

Known as The Godfather of Peruvian Cuisine Gastón Acurio has changed the way a whole nation perceives food and empowered a generation of cooks into reviving pride in their cuisine to the extent that it has become a national symbol.

Together with his wife, Gastón Acurio owns restaurants in several countries and is the author of numerous books. In Peru he is the host of his own television program as well as a contributor to magazines.

Astrid y Gastón holds a current ranking of #30 on The Worlds 50 Best Restaurants and #7 of best Latin American restaurants.

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Astrid y Gastón coexists with an à la carte bar-restaurant, an experimental herb garden and a development kitchen whose brief extends to education, resonating with the chef-restaurateur’s Pachacútec Culinary School, located in a deprived area of Lima.

The restaurant’s high ceilinged interiors are the epitome of elegant grandeur, the décor minimalist, but the atmosphere never chilly.

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After a series of menus based on themed narratives, the latest manifestation, called Región Lima, is designed as a more permanent, though evolving, structure. Every ingredient featured in the 30 or so courses comes from the wider Lima area (and many grown in the restaurant’s garden).

Astrid y Gastón is elegant high-ceilinged grandeur with minimalist décor. The restaurant is set within a brilliant-white 17th century former plantation house.

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“The world’s best dinner party” – The Telegraph (2015)

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Saturday, February 13th

Chapter 3 – Latin America’s No. 1

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We end our second South American adventure in the hands of Virgilio Martinez, who literally takes Peruvian cuisine to an extreme elevation.

“Latin America’s Best Restaurant” takes you through a vertical journey across Peru’s landscape serving native ingredients from different altitudes. A visit at Central takes you through the mountains, the sea, the desert and the jungle, going from 25 meters below to 4,200 meters above sea level.

The restaurant is a celebration of the heritage of the Andes and the diversity of Peru, surprising guests with inventive creations that caters to the belly as well as the eyes. Furthermore the produce comes from the urban garden of the restaurant and the water is filtered and bottled onsite promising the finest purified water.

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Expect the unexpected at Central, as you will try both local and well known ingredients as well as elements unknown to native Peruvians like Cushuro, a caviar-like bacteria found only in the mountains after a rainstorm and airampo, a magenta colored member of the cactus family local to the region of the Andes.

Martinez’s Mater Iniciativa research project plays a central role in developing the restaurant’s identity and ideology. The chef, who worked across the world before returning home to open Central in 2009, has led the formation of an interdisciplinary team combining gastronomy with nutrition, history, anthropology, and science.

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He and his cohorts regularly travel across Peru to discover and study local ingredients, feeding the extraordinary culinary narrative played out on the plates of the restaurant.

At this internationally highly acclaimed restaurant that diners cross continents to visit, the Mater menu is an initiative of exploration and discovery, in which a multidisciplinary team travels throughout Peru in search of new products and new stories of people. A sample of what makes Peru a diverse country.

Currently Central claims the #4 on The Worlds 50 Best Restaurants 2016 and coveted the #1 of The Best Latin American Restaurants.

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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 (2014)

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DETAILS

Dining Impossible 22 – Lima is the full experience. Besides the extraordinaire dinners, it also includes receptions, selected transports 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 Peruvian storytelling.

Price per cover is confidential.  Covers be booked through RSVP (press link) with a personal code after contacting Kristian Brask Thomsen for further information at:

ambassador@bon-vivant.dk 

Thank you.

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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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Hungry for more? Read this recent grand feature by VICE Magazine.

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THE KAMILLA SEIDLER EXPEDITION BY LATIN AMERICA’S BEST FEMALE CHEF

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It is with great pleasure that we introduce Kamilla Seidler – the once-unlikely champion of Bolivian cuisine who has taken Latin America by storm and was recently announced as “Best Female Chef 2016” of the entire region by The World’s 50 Best Restaurant List.

Just as we instigated, created and managed the pioneering 2016 Diego Muñoz Exploration through 19 countries, in 2017 Bon Vivant Communications has been asked to create an equally exciting four month culinary expedition through various cuisines, continents and cultures around the world in collaboration with Chef Kamilla Seidler. 

The Kamilla Seidler Expedition has already joined forces with exciting short term projects, food festivals and symposiums in Norway, Denmark, Austria, Spain, Russia, the Filipines and up in the Himalayas, and has its kick-off on April 3rd when Chef Seidler will be planting the first flag on the chilly North Sea shores of Scandinavia.

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Kamilla Seidler is known in culinary circles for her great passion and social commitment, being part – with the lead of Noma co-founder and culinary entrepreneur Claus Meyer – of a worldwide acclaimed and luscious restaurant creation: Gustu, and a full-scholarship kitchen-school project called Manq´a that provides knowledge, jobs and hope to a generation of youth who would otherwise be facing a very challenging future.
 
Founded in 2013 by Claus Meyer in close partnership with IFU – Investment Fund for Developing Countries, Restaurant Gustu’s culinary direction has been run by Kamilla Seidler. There, she developed an innovative cooking style based on a deep respect for the local product and a tight relationship with hundreds of native producers.

With dishes like “palm heart with sun-dried alpaca and poached egg yolk” and “lama tartar with elderflower capers and bone marrow cream”, Kamilla Seidler has transposed the Nordic way of thinking food into Bolivian culture over the last five years, and through this has created a profound, unique and delicious culinary DNA.

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Born in Copenhagen, known as “The Dane of the Andes” for her commitment with Bolivian native products, a chef that found creativity and became a culinary pivot of a new generation of chefs in the deep heart of South America.

Kamilla Seidler states:

“With this upcoming expedition my hope is to spread the word of how we in Bolivia fight challenges through deliciousness. How we empower a generation of cooks who we believe will encourage their communities and revive pride in their cuisine to the extent that it’ll become a national symbol. We’re not fully there yet but are on the right track, and it all began with Gustu. We do believe that we can change the world through food.”

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Kamilla Seidler exclusively offers her 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 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 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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Hungry for more? Then view the Culinary Fact Sheet of Kamilla Seidler.

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THE LAMBERT-AIRAUDO COLLABORATION DINNER AT THE MUSKET ROOM

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Executive Chef Owner Matt Lambert invites Italo-Argentinean Star Chef Paulo Airaudo of Amelia in San Sebastián for the sixth edition of the Guest Chef Series at Michelin-starred The Musket Room in New York City.

Monday, February 6th.

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The two chefs have previously cooked a delicious joined-menu together at Chef Airaudo former restaurant, the Michelin-accoladed La Bottega in Geneve. Please press this link for photos and situations from that great and fun-loving dinner.

In fact Chef Lambert’s dessert “Pigs Blood & Berries” reached the ten favourite recipes published on The Art of Plating in 2016. View the dish and recipe by following this link.

This is your chance to experience not only Lambert’s translation of the New Zealand cooking into the American surroundings, but to also see how he works with a kitchen defined by the Italo-Argentinean Airaudo, whose style is known to be experimental and earned him a Michelin star within just four months after opening his first restaurant.

Come taste!

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CHEF PROFILES

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MATT LAMBERT

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Matt Lambert marries his New Zealand heritage with a modern, innovative culinary technique, practiced at The Musket Room where he is the Executive Chef and Co-owner. He has quickly become a rising star in the culinary metropolis, New York City.

Lambert’s cuisine draws inspiration from his Kiwi upbringing, now mixed with his experience of working in some of New York City’s best kitchens and passion for locally sourced produce. Under his leadership, The Musket Room received a highly coveted Michelin Star, just four months after opening.

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Born and raised in Auckland, New Zealand, Lambert knew from a young age that he wanted to be a chef. After applying for his first job at age 11 (the chef told him to come back when he was of age), Matt first found himself in a kitchen at 14, washing dishes and getting to know the industry that became his life.

At 16, he was granted an apprenticeship with New Zealand restaurateur Garry Bates, an experience which led to his acceptance into the Culinary Program at Auckland University of Technology. In 1999, Lambert relocated to Wellington, New Zealand, where he worked in various restaurants whilst completing his degree at Whitireia Community Polytechnic.

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PAULO AIRAUDO

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Paulo Airaudo was born in Argentina to an Italian family, worked professionally across the globe, from Mexico to Peru, in various European countries, and of course also in his beloved Italy. In Europe, he has had the enviable fortune of working in the finest establishments of many capitals, displaying the passionate commitment and professionalism that made him stand out.

Enterprising and resourceful, Paolo loves to experiment with new directions in the kitchen which also is the main focus of his current venture, soon opening a personal signature restaurant in the luscious region of San Sebastián.

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This non-stop traveling culinary nomad did not know until late that his fate rested in a kitchen; he studied graphic design before diving into culinary depths of the restaurants in his hometown.

Soon after, he started travelling through Europe and first landed in Spain: Arzak was his first contact with Spanish cuisine, followed by Blumenthal’s elaborated cooking at The Fat Duck outside London, England.

Co-founder of Michelin-accoladed La Bottega in Geneva that he left after two years in order to open the sum of all the culinary knowledge gathered through a decade’s work on three continents, at Amelia Restaurant in San Sebastián.

Opens March 2017.

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DETAILS IN SHORT

Who: Matt Lambert (NYC) and Paulo Airaudo (San Sebastián).

When: Monday February 6th 2017.

Where: The Musket Room, 265 Elizabeth Street, New York, NY 10012.

Menu: 6 course collaboration menu for $125 per person.

Seating times: Reservations begin at 6pm until 10pm.

Reservations: (212) 219-0764 or reservations@musketroom.com.

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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 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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Hungry for more? Have a look at some of Chef Airaudo’s servings.

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THE DINNER PARTY 37 – 2*MICHELIN AOC OF COPENHAGEN

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Bon Vivant Communications presents The Dinner Party 37 featuring Critics’ Darling Søren Selin in the company of Champion Sommelier Restaurateur Christian Aarø at Restaurant AOC – Aarø & Co. in Copenhagen, Friday February 24th 2017 from 19.00 – 01.00.

Offering a limited seating of 14 notabilities only at this highly acclaimed restaurant, there will be Champagne, a battery of snacks, a grand winter menu de luxe, featuring a substantial selection of new dishes and accompanied by a 10 glass connoisseur wine menu, served in our long time favorite private dining room of the Danish capitol.

The cherry on top: a private guided tour of the kitchen of AOC.

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It’s not often you walk into a restaurant with two Michelin stars located in a mansion and find that it smells just like home. But walk through the doors of AOC and the smell of wood smoke and reduced bouillon of Jerusalem artichokes hits you like a double shot of aquavit; a hunger-rousing welcome for anyone who loves good food.

AOC is serious stuff. Ancient arches and low lights and a 17th century cellar shape the dining room into the most elegant basement you’ve ever seen; home of Chef Søren Selin who creates artistic, curious and playful menus while always maintaining a high comfort and yumminess that keeps your palate safe.

Add to this champion sommelier and restaurateur Christian Aarø’s superior knowledge of wines that results in tantalising flights that often embraces both old, young, conservative, edgy, conventional and organic wines in great storytellings for your palate; servers that charmingly walk you through the minutiae of the menu as if they’ve spent a lifetime preparing the dishes themselves – when not cracking jokes with you that is.

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AOC is a grand restaurant that allow guests to unfold their personalities throughout the night rather than dragging guests on own ego trips. It’s a great place to throw a dinner party and an experience you want to relive. 

As always the guest list remains a secret to the public and will only be shared in detail among the participants. Menu and wines will be served découverte, meaning presented and discovered on the night of the dinner party.

Price per cover is €500,00 and can be booked through RSVP (press link) with a personal code after contacting Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Thank you.

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Along with Noma, AOC is the only other restaurant in Copenhagen to be awarded with 2 stars in Guide Michelin.

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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 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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Hungry for more? Have a look at the 2017 Dining Impossible calendar.

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SEASONAL GREETINGS FROM BON VIVANT

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SEASONAL GREETINGS

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Season’s greetings from the culinary embassy to you.

Here is an overview of the past year; flashbacks, latest news and annual restaurant recommendations in Forbes, right now brought to you from an island within a peninsula on the outskirts of the oldest monarchy in the world.

What a year it has been… From pisco in the back kitchens of Lima to Champagne in the highest penthouses of New York City; from Old Fashioned in the casinos of Macau to filly Viognier by the salted shores of The Dead Sea – not to mention a bit chilly helipad parties in Moscow (see above).

All in all, 26 countries were covered in the service of those we represent, creating beautiful culinary moments across the globe. In many ways 2016 ended up being a game changer and with 2017 looking just as interesting.

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DINING IMPOSSIBLE

Dining Impossible was hosted in Lima, Copenhagen, San Sebastián, Barcelona, Piedmont and New York City. A private jet edition is also in the making,- dining at three of the world’s best restaurants in three different countries in just three days – something to look forward to in 2017.

The dates have been decided upon for this culinary trip extraordinaire through three countries by the Mediterranean Sea, and is set to June 15-17th. Feel free to reach out now for further information if your interest (and appetite) is piqued.

But before DI:JET, we begin next year’s globetrotting dining season with two Latin American culinary capitals; first an extended encore of this year’s marvellous eating extravaganza in Lima, March 9-11, followed by a three-day feast in the best establishments of the mouthwatering metropolis of Mexico City. Expect only top restaurants, oyster parties and taco orgies from May 4-6th.

In general please see this page between announcements and invitations to keep up to date with the progress of the world’s best dinner party.

Dining Impossible – The Globetrotting Dinner Party

See also: I Dined with an Armsdealer at Denmark’s Wildest Dinner Party

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THE DIEGO MUÑOZ EXPLORATION

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2016 was also the year where we (in The New York Times) helped highlight a new trend amongst chefs. This trend has been simmering for some years, but this year its full potential was explored.

We instigated, co-created and managed The Diego Muñoz Exploration: taking a world class Peruvian chef and making the world his restaurant through limited time-based projects with the highest possible culinary value in a melting pot of different cuisines and cultures.

At first this was a challenging and time-consuming operation, but through the unquestionable excellence and lion heart of this top chef, combined with years’ of our own collaborations and the goodwill we’ve generated across continents, we managed to create a full-blooded world exploration of 17 concentrated weeks through 19 destinations and projects in Europe, South, Central and North America, Russia, Asia and the Middle East.

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This world tour, 100% free of sponsorships and still surpassing its estimated annual profits significantly has meanwhile opened up a whole range of future business opportunities for the chef to follow. Add to this no less than 70 articles (and counting) in 10 different languages – from Eater to El Mundo – which makes Chef Muñoz one of the best portrayed chefs in the world this year.

It’s clear to see that a star chef on tour can have the world’s restaurants and food festivals as venues, just as a rockstar has concert halls and music festivals. This opens up a global range of opportunities for chefs of certain calibers – something we’ll further develop in the years to come through the vast experience, contacts and knowledge that we’ve gathered throughout this adventurous year.

We are aware of the usual follow-up by others in the slipstream of our ideas and creations, and we’re happy to inspire – the world is more than big enough. But when it comes to creating new events, making a global impact and offering true excellence, all-in-one, we believe Bon Vivant Communications is peerless.

Therefore we also welcome serious inquiries on the above matter, which will be handled with the utmost discretion.

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THE MICHELIN FILM

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What began as a natural add-on by producing short culinary films representing selected star chefs and restaurants – amongst others this profiled collaboration dinner (press link) between 3*Michelin Chef David Muñoz and 2*Michelin Chef Matthew Lightner at Atera in New York City – has in recent years become a more integrated part of our creative areas of interest.

Lately Bon Vivant Communications has served as culinary producer on a comprehensive three-episode series on the last decade’s success of Nordic Cuisine, aired through Scandinavian national broadcasting networks, as well as reprising this role for a feature documentary on the world within and surrounding the Michelin Guide. This documentary explores both front of house and behind the scenes of the best restaurants in the world.

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The documentary is at this stage pre-sold to national TV stations in Denmark, Norway, Germany, France, Switzerland, Israel and Japan as well as to an influential US distributor, and follows a range of the most interesting chefs on the planet, most close up being Daniel Humm of Eleven Madison Park in New York City, Yoshihiro Narisawa of Narisawa in Tokyo and Andoni Luiz Aduriz of Mugaritz in San Sebastián.

The Michelin Film (working title) is due to premiere in April 2017 and is instigated by Director Rasmus Dinesen, Producer Jesper Jarl Becker and Culinary Ambassador Kristian Brask Thomsen.

Please follow the link below to see a teaser for the film, based on previous scenes shot for the series in 2015.

The Michelin Film – Teaser

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MADS REFSLUND MEETS JAMES CORDON

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After five years in New York City, one of our all-time favourite chefs, the uber creative Nordic Cuisine co-founder Mads Refslund is opening his own restaurant in the very culinary upcoming Williamsburg-part of Brooklyn.

In this highly entertaining travel vertical managed by Bon Vivant Communications on Chef Refslund’s behalf, he meets English actor, writer, producer, comedian and television host James Cordon.

The two men talk, forage, prepare and enjoy a meal in the woods outside Los Angeles while discussing the food philosophy of Mads Refslund’s new restaurant, due to open June 2017.

As well as long airtime on the digital platforms of Vox Media, with a base of 170 million unique visitors and 800 million page views per month, the travel vertical is perceived as so innovative that it has been picked up by media across the globe, including The New York Times (press link).

The travel vertical campaign is directed by David Gelb of Chef’s Table on behalf of Chase Sapphire.

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BON VIVANT ENTERS SAN SEBASTIÁN

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Bon Vivant Communications is now and then mistaken for being “just a PR company”. This conventional perception is fair as PR is something we master as well as breaking new ground within the culinary world, but PR is only a fraction of what our culinary embassy does.

The biggest difference you’ll find between us and PR companies is that we’re not overwhelmingly focused on getting new clients all the time and generating launch PR. That’s the easy part. In fact most of our growth comes through existing clients’ recommendations because we recognise operators’ needs to continually drive sales, not just raise awareness around new venues.

In short, we are happy to leave the shotgun press releases and quick Instagram-likes to others; we only enter long-term and strategic partnerships, with the goal of creating a substantial and often global impact.

This is also why, from Spring, we enter San Sebastián as a task force, assisting with the opening of trusted Michelin chef’s new restaurant in the world-famous, luscious and heavily Michelin-accoladed Basque part of Northern Spain.

Besides assisting with this opening in the most successful way possible, our mission is to explore, integrate and fully understand the DNA of one of the most interesting and celebrated food destinations in the world.

Stay tuned for a detailed February announcement on this highly interesting restaurant, due to open around March 1st.

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FORBES: THE COOLEST PLACES TO EAT IN 2017

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Last – from all of us to all of you – next year’s restaurant recommendations.

The food world has more than enough best-of lists, and then some. This isn’t one of them. It’s not a definitive statement on whether any place is better than any other. It’s not a reflection of which restaurants have the most hype, meaning there isn’t a Noma, El Celler de Can Roca or Osteria Francescana in sight.

Maybe some of these recommendations will someday reach the echelons of the high profile lists. Maybe they won’t. But they are very worthy of our attention – especially those of us who are looking for memorable and unique eating experiences when travelling.

Again this year and alongside global best-selling food writer and Roads & Kingdom-publisher Matt Goulding, and restaurant critic, gourmet aficionado and, in 2014, the only man in the world to have dined at all 3*Michelin restaurants Andy Hayler, we recommend 10 cool and very diverse restaurants across the globe, under the international radar for now but definitely worth a visit. These are the places we would send our friends to in 2017.

Please find all recommendations in Forbes by following this link.

We wish you a Merry Christmas and a Happy New Year. Eat well and we’ll see you somewhere across the globe in 2017.

We are at your service in needed.

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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 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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Hungry for more? Have a look Behind the Scenes.

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TEN GOOD REASONS TO LOVE AOC

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It’s not often you walk into a restaurant with two Michelin stars in a mansion and find that it smells just like home. But walk through the doors of AOC in Copenhagen and the smell of wood smoke and reduced bouillon of Jerusalem artichokes hits you like a double shot of aquavit. Result; an instant hunger-rousing welcome to anyone who loves good food.

Home of Søren Selin who creates artistic, curious and playful menus while always maintaining a high comfort and yumminess that keeps your palate safe.

Below ten selected dishes to feast your eyes upon.

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Nordic Taco; small pancake with biodynamic ox tartar, pickled ramson flower, cress, rhubarb chutney, horse radish cream and smoked beetroot powder.

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Turbot baked in juniper bush with turbot roe bottarga.

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Squid and lardo with wild onion and fermented parsnip.

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Good advice with scallops, oxalis and vendace roe.

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Baked onion with caviar and elderflower (served table side).

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Langoustine with grilled greens.

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Veal sweetbread with wild mushrooms and fried corn threads.

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Whole roast pigeon with beets, smoked marrow and wood sorrel.

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Green juniper berries and pear.

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Burnt Jerusalem artichoke, roasted hazelnuts, salty caramel and chestnut.

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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 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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Hungry for more? Have a look at the culinary fact sheet of Søren Selin.

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Food photos by Claes Bech-Poulsen. Interior photo by Signe Birck.

SØREN SELIN OF AOC IN COPENHAGEN FEATURES AS GUEST CHEF IN HANGAR 7

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ON SCENE IN SALZBURG

The Nordic critics darling of 2* Michelin AOC in Copenhagen performs his culinary excellence at Restaurant Ikarus in Salzburg this December.

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It’s not often you walk into a restaurant with two Michelin stars located in a mansion and find that it smells just like home. But walk through the doors of AOC in Copenhagen and the smell of wood smoke and reduced bouillon of Jerusalem artichokes hits you like a triple shot of aquavit.

Result; a hunger-rousing welcome for anyone who loves good food.

This December Søren Selin hopes to recreate this feeling in very different surroundings, being the equally 2* Michelin Restaurant Ikarus helmed by French Executive Chef Martin Klein and patroned by 3* Michelin German Eckart Witzigmann, awarded “Chef of the Century” by Gault Millau.

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Ikarus is located in Hangar 7 – a multifunctional and architectural dazzling pearl situated close to Salzburg Airport, with a collection of 25 historical airplanes, helicopters and Formula One racing cars, also housing Ikarus, two bars, a lounge, aircraft and  the capsule of Austrian daredevil Felix Baumgartner‘s epic skydiving from a helium ballon 39 km above Earth.

Hangar 7 is owned by Red Bull founder, multi-billionaire Dietrich Mateschitz.

Each month, Restaurant Ikarus hosts a different celebrated chef, and chefs come from all over the world to feature their own menus at the hangar restaurant.

Previous patrons includes René Redzepi, Joan Roca, Massimo Buttora, Alex Atala, Grant Achatz, Eneko Atxa, Rasmus Kofoed, Pascal Barbot, Jean-George Vongericheten, Sven Elverfeld and Daniel Humm, to name a few.

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Earlier this year Martin Klein visited AOC to get an in-depth understanding of Chef Selin’s cooking philosophy, also visiting producers, below with Søren Wiuff – one of the most forward-thinking farmers in Denmark. 

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“In all things of nature there is something of the marvellous”: this quote from Aristotle, also represents the guiding principle of AOC. The philosophy of the restaurant is deeply rooted in nature and the region, from which Søren Selin and his team select the best products and then put a great deal of effort into processing them in line with his “pure flavour concept”.

The top priorities of this are the respect for nature and the ingredients coupled with a modern approach and the use of innovative technologies. “I’m fully aware that AOC is already amongst the absolute top restaurants in Denmark”, says Selin, “however it is my clear aim to elevate the restaurant to an even higher level”.

An ambitious plan that he looks likely to achieve in an impressive manner: in 2015, AOC was awarded its second star in the Michelin Guide, making it one of only three restaurants in Denmark to have achieved this honour, back then putting it on a par with René Redzepi’s Noma and Rasmus Kofoed’s Geranium.

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SØREN SELIN’S MENU

Crudité | Potato cooked in hay | Nordic Taco | Truffle Gruyère Toast

Kohlrabi with apple, green kale and tarragon cream

Scallop with fermented asparagus, radise and crown dild

Baked onion with Imperial caviar and elderflower

Blue lobster with red currant and  flowers

Lemon Sole “Barbecue“

Ceps with dried beef’s heart, pear and black truffle

Glazed quail with smoked bone marrow, apple and sorrel

Raw-marinated pumpkin with parsley ice cream and sea buckthorn sauce

Burnt Jerusalem artichoke, roasted hazelnuts, salty caramel and chestnut

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Nordic Taco; small pancake with biodynamic ox tartar, pickled ramson flower, cress, rhubarb chutney, horse radish cream and smoked beetroot powder.

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Baked onion with Imperial caviar and elderflower (served table side).

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Burnt Jerusalem artichoke, roasted hazelnuts, salty caramel and chestnut.

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DETAILS IN SHORT

What: Søren Selin’s Menu at Restaurant Ikarus.

When: All December.

Where: Hangar 7, Wilhelm-Spazier-Straße 7a, 5020 Salzburg.

Price: 175,00 € per person.

Reservations: Call +43-662-2197-0 or through this link.

For generel inquiries on Søren Selin, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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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 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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Hungry for more? Dig into AOC – creative dining at its best in Copenhagen.

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Photos by Signe Birck, Helge Kirchberger and Hangar 7.

DIEGO MUÑOZ COOKS AT THE RITZ-CARLTON IN MACAU

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The Ritz-Carlton invites Peruvian Culinary Explorer Diego Muñoz to cook at the 5th edition of their prestigious Asia Pacific Food & Wine Festival, as a part of Muñoz’s 2016 world exploration through 22 countries, cuisines and cultures.

November 10th to 13th, 2016.

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Widely renown as one of the world’s most talented and creative chefs, Diego Muñoz flawlessly executes a complex layering of flavors with extreme attention to detail with an innovative and clean style.

Until recently Executive Chef at the world renowned Astrid y Gastón at Casa Moreyra in Lima, Peru, since 2012, where he led the restaurant from #42 to #14 on The World’s 50 Best Restaurant List and #2 of Latin America.

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Earlier this year Diego Muñoz announced his departure from Astrid y Gastón, instead to devote a year to culinary exploration, adventure and limited time-based projects around the world with the highest possible culinary value in a melting pot of different cuisines and cultures, and in that way create the formula of the culinary DNA for his future main restaurant to be.

During a highly concentrated 2016 Chef Muñoz explores Europe, South, -Central and North America, Russia, Asia and the Middle East through numerous different culinary projects across the world.

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Above: Cooking for 200 refugees alongside 3*Michelin Sven Elverfeld in Germany. Below: Dinner with 2*Michelin Chef José Avillez in Portugal.

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Below: With 1*Michelin Chef Matt Lambert in his urban garden during a three-nights collaboration dinner at The Musket Room in New York City.

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THE 5TH RITZ-CARLTON ASIA PACIFIC FOOD & WINE FESTIVAL

The Ritz-Carlton, Macau has this year been chosen to host the fifth Ritz-Carlton Annual Asia Pacific Food & Wine Festival from November 10 to 13, 2016.

Guests who attend this signature gourmet event will get an up-close-and-personal experience with five revered Michelin Star chefs, two celebrated pastry chefs, a legendary ‘super chef’, a renowned cheese affineur and two innovative mixologists as part of the line up in a slew of over 50 gastronomic experiences from exquisite chef’s tables, interactive cooking classes, spectacular mixology workshops and wine tasting sessions to an “All Star Brunch”.

 “The Ritz-Carlton is synonymous with craftsmanship and service excellence. This signature event has gained a huge following worldwide since its inception, giving us the chance to put Macau in the spotlight and bring extraordinary culinary journey to our guests”, states Victor Clavell, Vice President, Asia Pacific, The Ritz-Carlton Hotel Company.

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Bocuse d’Or Gold Medalist and 3*Michelin Chef Regis Regis Marçon.

Besides Diego Muñoz, The Macau Ritz-Carlton showcases esteemed chefs including 3*Michelin Regis Marçon from Regis et Jacques Marçon, France; 2*Michelin Paco Pérez, with a total tally of 5 Michelin stars and currently at the helm of Enoteca, Hotel Arts, Spain; 2*Michelin Paul Lau from Tin Lung Heen, The Ritz-Carlton, Hong Kong, and 2*Michelin Erlantz Gorostiza of Martin Berasategui, The Ritz-Carlton, Abama.

Other culinary artisans include pastry chefs; Andres Lara from the United States; Jean-Luc Vasseur from France; a cheese affineur; Francois Bourgon from France; mixologists; Hardeep Rehal from BLUME in Copenhagen; and Antonio Lai from VEA Restaurant & Lounge in Hong Kong.

Guests who attend this event will get an up-close-and-personal encounter organized in the hotel’s designated venues such as The Ritz-Carlton Cafe, Lai Heen, The Ritz-Carlton Bar & Lounge and The Library.

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ABOUT THE RITZ-CARLTON MACAU

The all-suite hotel from The Ritz-Carlton brings elevated luxury to Asia’s most exciting new destination. Set within Cotai’s Galaxy Macau integrated resort, our upscale hotel experience begins the moment you arrive.

After being whisked away to the 51st floor lobby, settle into your spacious suite, where a large picture window offers a breathtaking view of the glittering city. Refined Asian hospitality draws visitors to Cotai, and The Ritz-Carlton, Macau embodies that allure with fine dining, world-class entertainment and incredibly luxurious amenities, including a full-service spa.

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Lai Heen brings high-end Cantonese cuisine to literally the highest level in Macau. The 51st floor restaurant highlights the skills of our extraordinary chefs and offers five private dining rooms. At The Ritz-Carlton Café, fresh seafood and a decadent afternoon pastry tradition pay homage to the authentic French brasserie, while The Ritz-Carlton Bar & Lounge transitions from a la carte breakfast and afternoon tea to evening tapas and cocktails.

As part of the integrated resort environment, our hotel offers access to the Grand Resort Deck with the Skytop Adventure Rapids waterpark, designer shopping at The Promenade, world-class entertainment and 3D Cineplex. Exploration beyond the hotel is easy; all attractions, including the UNESCO World Heritage Historic Centre, are within 20 minutes.

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DETAILS IN SHORT

What: Diego Muñoz at The Ritz-Carlton Asia Pacific Food & Wine Festival

When: Thursday November 7 to Sunday November 10th.

Where: The Macau Ritz-Carlton

Reservations: Places are limited. Call +853 6368 2741 or e-mail to here.

For press inquiries on Diego Muñoz, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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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 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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CLOU ANNOUNCED AS RESTAURANT OF THE YEAR IN DENMARK

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RESTAURANT OF THE YEAR

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Sunday night Restaurant CLOU was awarded as “Restaurant of the Year” in Denmark by The Danish Dining Guide (Den Danske Spiseguide) amongst an impressive, strong group of fellow nominees:

Noma, Kadeau Bornholm, Relæ, Søllerød Kro and Ruths Hotel.

Chef owner Jonathan Berntsen (blue suit) states:

“This is an amazing culmination to a great year. To be awarded this in such a strong field of restaurants takes my breath away. My wingman in the kitchen, Martin, even screamed when it was announced.”

Berntsen continues; “Chef Owner Jonathan Berntsen states: “A recognition like this motivates our staff and further enhances our belief in what we daily do, which comes 100% from passion, instinct and joy. Clou is a beauty moment that we every night create, improve and love to share, and I believe us to be the right path.”

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The official statement from The Danish Dining Guide, that last night celebrated it’s 40th anniversary, to awarding Clou with this year’s grand price is:

“The food at Clou isn’t dogmatic Danish/Scandinavian, in no way classic French, not predominantly vegetable based either, but with creations that totally carries the signature of the young boss. It’s with an innovative artistic brilliance that in its expression embodies the pure and utter joy of creation. With a great passion for wine and food matching you’re offered a total experience where balance is in focus and yumminess and enjoyment are assured.”

In addition to the main prize Clou was also accoladed for “Best Cheese Serving”, unarguably because of the restaurant’s massive cheese trolly and great knowledge into the world of affineurs. Clou was nominated in three categories.

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Grand chefs cooking at the celebration, amongst others René Redzepi, Rasmus Kofoed, Ronny Emborg and Chef Host Wassim Hallal of Frederikshøj.

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ABOUT CLOU

 CLOU opened in late 2012 when three small shops merged into a restaurant. Since then Clou has grown into a very personal, grand restaurant; with own art on the walls, to grand parents’ silverware on the setted tables.

The food and wine combinations are key at Clou and highly unusually the starting point often is the wine, and then chefs match the food.

Even more unusual; in Copenhagen – the cradle of Nordic Cuisine – Clou is a local top restaurant with a kitchen inspired by Southern European Cuisine. Chef-Owner Jonathan Berntsen describes is as “Mediterranean”.

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Chef Berntsen is taught in France and techniques used at Clou are mostly of French, Italian and Spanish origin, though the restaurant also takes great pride in using the best of Danish produce in its cooking, being very oriented to the outstanding fresh sea produce of the Nordic region.

Amongst pleased food critics Clou is in general described as a restaurant being “classic with an unusual, extraordinary twist”.

Clou holds one star in Guide Michelin, consecutive since 2014.

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Jonathan Berntsen 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

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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 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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Hungry for more? See this in-depth US-article on Jonathan Berntsen. 

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Gala night photos by Jesper Rais.