BON VIVANT COMMUNICATIONS

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Back from an epic three day gourmet raid in Barcelona – Spain’s second city, self-confident capital of Catalunya, the movable feast continues with a dear Nordic classic, offering “the world’s most coveted dinner tickets” to pleasure aficionados, flying in from around the globe.

Copenhagen is worldwide-known for its top gastronomy with places such as Noma, home of René Redzepi and the cradle of New Nordic Cuisine – Bocuse d’Or Legend Rasmus Kofoed’s Geranium, and AOC – domaine of critics’ darling Søren Selin.

To us these three restaurants represent the most innovative, delicious and diverse top cuisines of the oldest Kingdom in the World, and therefore also the three pivotal points of Dining Impossible 4 – Copenhagen.

3 days – 3 top restaurants – 1 great dinner party.

Thursday, August 15th – Friday, August 16th – Saturday, August 17th.

16 notabilities only.

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THE MENU

Thursday, August 15th.

Chapter 1 – The Critics’ Darling

Featuring Nordic Star Chéf Søren Selin (previously Le Relais Louis XIII and Jules Verne) – 4 times nominee for “The Danish Dish of Year” who seeks to emphasise what is wonderful from the local nature as well as stimulating as many of our senses as possible: Taste, vision, color, and smell are at the centre of the dining experience.

His gastronomic philosophy is positioned from a modern style, using fresh Nordic produce sourced from both the earth and sea – a concept of pure savor. A local cuisine that’s rooted in Danish ingredients and seasons, and a natural cuisine where the raw materials are the stars.

Along with Sommelier Restaurateur Christian Aarø Mortensen (both Danish and Nordic Sommelier Champion) we’ll experience delicious Champagne, a 20+ gourmet servings with a 10 glass connaisseur wine menu, mineral water, gourmet coffee/tea, delicious petit fours and avecs in the vaulted 17th century cellar in the heart of Copenhagen.

Included a private guided tour of the open kitchen of AOC by Søren Selin.

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“One of the absolute best restaurant experiences among the 400 I’ve had in Denmark.” 

– Ole Troelsø, Børsen (Danish Financial Times).

Friday, August 16th.

Chapter 2 – The Champion

First he won bronze. Then silver. And finally, in 2011, he received the golden statue, the proof that he was the winner of Bocuse d’Or and thereby the title “the world’s best chef”. In March 2013, Rasmus Kofoed received his second Michelin star within only two years at Restaurant Geranium in the corner of Copenhagen’s national stadium.

Geranium is a 1st. class Nordic luxury restaurant practicing minimalistic cooking. What sets it apart from many others, is the tremendous skill of Rasmus Kofoed. The restaurant has quickly grown a reputation for its inventive and highly intuitive culinary approach through its aim to explore the area of tension between the urbane and the natural with dishes of amazing delicacy.

This evening we’ll experience the cuisine of a Champion – offering Champagne, 20+ servings de luxe, an exclusive wine menu, mineral water, gourmet coffee/tea, delicious petit fours and avecs in a luxurious Chambre Séparée on the top floor of Denmark’s National Stadium, with a view over parts of Copenhagen and Sweden.

Included a private guided tour through the open kitchen of Geranium.

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“It’s hard to see that they can do better – but surely they’ll find a way. We’ll see – so far we are satisfied with perfection!”

- Jesper Uhrup Jensen, Editor-in-Chief, Gastro.

Saturday, August 17th.

Chapter 3 – The Guru (Finalé)

Voted The World’s Best Restaurant three years in a row – currently ranked 2nd.

Noma’s innovative, inventive and – of course – ground-breaking approach to cooking has created a maelstrom in the culinary world. The restaurant, for example, has taken the tired old concept of the amuse bouche and turned it into a dazzling array of one-bite starters that are alone worth the air fare to Denmark.

Through the use of innovative cooking methods, René Redzepi’s former warehouse on the dockside has changed diners’ perceptions of Nordic cuisine. It is a restaurant of extraordinary pedigree, where passion and honesty is reflected in every mouthful in a way you feel glad to be alive.

Last year more than a million people wanted a seat at Noma. Around 20000 succeeded.

This evening featuring the world renown staff of Noma at this international highest acclaimed restaurant – offering Champagne, 20+ new nordic servings de luxe, a connaisseur wine menu, mineral water, gourmet coffee/tea, delicious petit fours and avecs in a Nordic decorated private dining room with a full view of  the Copenhagen Harbour.

Furthermore, as a cherry on the top, a private guided tour of the 1. floor kitchen and “battle station” of Noma – situated just next to the private dining room.

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“Noma changed my life”.

- The Food Snob

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DETAILS

As always the guest list remains a secret to the public and will only be shared in details among the participants. Menu and wines will be served découverte, meaning presented and discovered on the night of the dinner parties as a part of a full-blown Nordic storytelling. Written menus and wine selections are presented after the dinners.

Every night the opportunity of a cosy after party is offered at different exclusive spots.

Should favourable hotel deals be needed in Copenhagen, we’re more than happy to help.

Price per cover is € 1500,00. Please contact Kristian Brask Thomsen at e-mail address ambassador@bon-vivant.dk for further information.

Thank you.

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Hungry for more? Read what FORBES previously wrote on The Dinner Party.

A MASTER OF NORDIC CUISINE IN HONG KONG

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The Ritz-Carlton in Hong Kong hosts The Ritz-Carlton Second Annual Asia-Pacific Food and Wine Festival from 13 to 16 June 2013, during which a global collection of the world’s top chefs, celebrated chocolatier & pâtissier, the world’s best affineur and wineries will be featured.

The four-day epicurean event with seven masters from China, Denmark, France, Italy and United Kingdom will showcase the finest culinary craftsmanships through a series of events, from cooking classes and chef’s table to afternoon tea and an “All Star Brunch”. Genuine food lovers in Hong Kong are going to be taken on a unique culinary adventure at the highest hotel in the world.

Through series of cooking classes and high profiled 10-seats only Nordic Chef’s Tables accompanied especially with the extremely exclusive Champagne Boërl & Kroff - in its category, the most expensive Champagne in the World – the four times winner of “Critics’ Choice/Dish of the Year” in Denmark, Mads Refslund, presents his personal take of the New Nordic Cuisine he co-founded in a philosophy he calls “Bonding Rawness”.

This concept 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 Master of Nordic Cuisine ends his Hong Kong endavour with a bespoke prestige dinner at The Ritz-Carlton Suite at the 116th. floor, combined with a Boërl & Kroff and Romanée-Conti pairing for a private party of 10 luxury diners.

Price: HK$248,000 (USD$32,000)

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For further information see more at the official website of The Ritz-Carlton.  For reservations please contact +852 2263 2270 or e-mail:

restaurantreservation.hk@ritzcarlton.com

 In case of press, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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Burned Field: Perfumes & Texture from late Summer scorched Fields

“This is in fact one of the best dishes I have eaten anywhere. Presentation, performance, suspense, savour, illusion even and then some more stem from this. As the aroma captivates, the tastes tingle and tease the tongue and lips whilst the astringent, dusty, pasty textures smother and gently dry them out. A stunningly successful and convincing course this was.”

- Food Snob on Burned Field

THE GRAND EXPERIENCE

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Build for grand receptions, the Château de Baronville rises in the center of a vast park as a stunning example of French ‘Art de Vivre’, surrounded by boasting varied woodland and ornamental lakes.

The Baronville Estate has been inhabited since the Roman Empire, initially serving as a fortification over the Voise Valley. In 1623 the second castle was erected by the Montescot family and changed hands when it was acquired by the Marquis d’Aligre.

Rebuilt by the Marquis de Pomereu d’Aligre in 1868, the current Château was designed with great receptions in mind. Its four large salons and lengthy hall enable clients to host the most elegant special events, at only an hour’s distance from Paris.

The estate is managed by Count Aymeric de Rougé, 30, the great-great-grand son of the Marquis de Pomereu d’Aligre, and whose family has owned the estate since 1783.

The Count de Rougé’s background includes studies in law, business and finance in Germany, Israel and at the ESCP in Paris. He also boasts a degree in agriculture, which enables him to manage the estate’s vast arable cultures in an environmentally friendly and sustainable way.

Count Aymeric de Rougé

The Count served in the French Army as a 1st Lieutenant paratrooper of the 1st parachutists Hussar regiment. Having lived in many different countries and thanks to international exposure, the Count de Rougé shows a great interest in the world’s development and cultures, which he sees as complementary to the authenticity of an historical Estate like Baronville.

Over the years, Baronville has hosted a great number of illustrious visitors and prestigious guests, such as H.M. The King of Saudi Arabia, the last Emperor of Vietnam Bao Dai, many members of royal families, Sir Elton John, the footballer Ronaldo, star actors and actresses, as well as many international fashion models.

Having hosted state receptions, luxury dinners, balloon flying, clay pigeon shooting, small concerts, grand weddings, fashion shoots and extravagant fireworks, this wonderful Estate retains its status as one of the most stunning and remarkable venues in the Paris Area through its beauty, untouched character and charm.

The perfect setting for a Grand Experience.

(including helicopter landing facilities)

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

ambassador@bon-vivant.dk

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SELECTED LINKS

VIDEO: CHÂTEAU DE BARONVILLE

2 minutes of pure joy from a grand wedding day at Château de Baronville. 

WEBPAGE: CHÂTEAU DE BARONVILLE

Only an hour away from Paris, the Château de Baronville welcomes you exclusively for an high-end, special occasion in a warm family atmosphere.

FACEBOOK: CHÂTEAU DE BARONVILLE

Follow the adventures of Château de Baronville on scene.

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Felton Road med den karismatiske winemaker Blair Walter i spidsen kommer til Danmark, og du har i den forbindelse chancen for at komme up close med manden, når Restaurant AOC & H.J. Hansen Vin Handel afholder middag,  kommenteret af vinmageren selv, tirsdag den 18. juni 2013 kl. 18.30.

Felton Road ligger i distriktet Central Otago, New Zealands sydligste vinregion. Det er de perfekte vækstforhold for Pinot Noir, da de snedækkede bjerge, som omgiver distriktet, skaber et mikroklima, hvor varme dage er kombineret med kolde nætter, og hvor det lange, tørre forår bidrager til optimale forhold under høsten, der som regel ligger i april.

Felton Roads vineri er relativt nyt, og de første vinstokke blev først plantet i 1991, hvor Stewart Elms fandt og navngav vinmarken Elms, hvor man i dag høster en del af druerne til de to prestigevine Block 3 og Block 5. Senere blev vinmarken Bannockburn, som ligeledes bidrager til såvel de to prestigevine som den almindelige Pinot Noir, tilføjet.

Felton Roads overordnede filosofi er, dels at lade frugten spille den fremtrædende rolle i vinen, dels at lade naturen gå sin gang uden unødig indblanding. Denne filosofi efterlever winemakeren Blair Walter til fulde, og med erfaring fra Australien, Oregon, Napa Valley og Bourgogne er der absolut grundlag for at lave Pinot Noir af meget høj klasse.

Blair Walter, her en tilfreds mand med høsten i hus.

Alle Felton Roads fire marker (Elms, Bannockburn, Cornish Point og Calvert Vineyard) drives i øvrigt biodynamisk, og de er ligeledes alle fire Demeter-certificeret (International garantimærkning for kontrolleret biodynamisk dyrkning og forarbejdning).

På aftenen smages der blandt andet husets fantastiske Riesling, Chardonnay & Pinot Noir fra Bannockburn, Cornish Point, Calvert, Block 3 & Block 5. Der bydes kun et begrænset antal pladser, så skynd dig.

Pris kr. 1095,00

 Tilmelding og betaling til Restaurant AOC på enten mail@restaurantaoc.dk eller telefonnummer 3311 1145.

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Det ypperste i dansk bygningskunst fik følgeskab af klassisk dansk gastronomi i moderne form, da Utzon Center torsdag d. 2. maj 2013 slog dørene op for en stærkt fornyet udgave af Utzon Restaurant.

 ”Efter en udbudsrunde, hvor vi har været i dialog med 30 mulige forpagtere, nåede vi frem til et koncept, som til fulde evner at spille sammen med det unikke, som Utzon Center rummer”, siger centrets direktør, Anni G. Walther. Valget faldt på restauratør Morten Nielsen, – nok bedst kendt som Morten Kok, der i Utzon Center vil præsentere en klassisk dansk smørrebrødsrestaurant, dog i moderne version.

 ”Aalborg mangler en restaurant, der fokuserer på det gode smørrebrød, der er en del af dansk madkultur kendt og skattet langt uden for landets grænser. Vi har valgt dette fokus, fordi vi finder, at det er i god symbiose med huset og dets kvaliteter. Nu forener vi det fineste i dansk arkitektur med dansk madkunst og tradition, når det er allerbedst”, siger Morten Kok.

 Dansk smørrebrødstradition har sin oprindelse i en tid, hvor den lange middagspause blev afskaffet i industri, håndværk og handel, hvorefter smørrebrødet blev et udbredt måltid midt på dagen.

 ”Senere fulgte det såkaldt højtbelagte smørrebrød, som fra 1880’erne blev selskabsudgaven af frokostens flade madder. Det åbnede for pålæg og garniturer, som ikke sådan lige kunne gå i madpakken, og samtidig blev der tilføjet stadig flere gode råvarer, oftest af dansk oprindelse.  På samme tid opstod smørrebrødsrestauranterne – og smørrebrødsforretningerne – der har været med til at sikre international udbredelse til et typisk dansk stykke køkkenkultur”, fortæller Morten Kok

I forlængelse fortæller han at hans smørrebrød vil være en mere innovativ, sundere version end det mere gammeldags, meget fede og kalorierige man er vant til. “Det vil være en bedre balance imellem fisk og kød – og desuden også en større brug af grønsager og urter – alt hjemmelavet og kun af lokale råvarer.”

 Utzon Restaurant vil følge centrets åbningstider, der er tirsdag til søndag kl. 10 til 17.

 ”Desuden vil vi holde aftenåbent i juni, juli og august, når årstiden til fulde giver os mulighed for at udnytte Utzon Centers beskyttede atriumgård og den vestvendte terrasse. Og vi vil selvfølgelig holde åbent i forbindelse med aftenarrangementer i huset, ligesom der vil være mulighed for at benytte Utzon Restaurant i forbindelse med selskaber af både privat og erhvervsmæssig karakter”, oplyser Morten Kok.

 Foruden selve restauranten vil selskaber kunne leje sig ind i eksempelvis Det Obelske Auditorium med plads til omkring 120 personer, Utzon Library, der kan rumme cirka 50 gæster, og Utzon Park Room med en kapacitet på cirka 40 personer.

Prinsgemalen kiggede forbi til snigpremiere. 

Anni G. Walther og Morten Kok fortæller, at det indgår i deres fælles planer gennem Restaurant Utzon at tilføre centret nye arrangementstyper, blandt andet i samspil med udstillingerne.

 Den daglige ledelse af Utzon Restaurant vil blive forestået af de velkendte og erfarne ansigter fra det aalborgensiske restaurantmiljø, Kristina Dand og Kent Olesen. Selv vil Morten Kok som hidtil koncentrere sig om driften af Restaurant Mortens Kro, – en af Aalborgs mest interessante attraktioner samt den eneste restaurant i byen repræsenteret med 3 stjerner i den Danske Spiseguide, men han vil nøje følge udviklingen af Aalborgs første egentlige smørrebrødsrestaurant i Utzon Center.

 For yderligere interesse og/eller presse, kontakt da gerne:

 Morten Kok på telefon 4091 9274 eller e-mail info@mortenskro.dk

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FØLG UTZON RESTAURANT PÅ FACEBOOK

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After 2 years as Brand Ambassador for Champagne Boërl & Kroff, Marie von Ahm now enters the esteemed company as a valid partner.

The past 2 years she has build up brand awareness, presence and sales in USA, Asia and Scandinavia. The plan for 2013-2014 is building up the market in Russia, Singapore and Middle-East plus further consolidation of Boërl & Kroff’s position in the US and China though strategic partnerships.

Marie von Ahm states: “I’m very thrilled about my new position within the company. Our global strategy for 2013-2014 will take our brand to a whole new level signing several key partnerships and launching new ventures.”

 Described as a one-of-a-kind masterpiece Boerl & Kroff Champagne is being tipped to run for the title of the world’s most exclusive and expensive champagne. Available only in magnums and larger formats, the first vintage released was 1995. Current vintage available is 1998. 

 These magnums are composed of pure Pinot Noir from 3 old legendary parcels in the Southern Champagne once used to produce the private cuvée of Charles de Gaulle. A Champagne only served at at the Élysée Palace in Paris at the President’s private dinners.

The packaging also reflects the champagne’s ultra-elite status, using a special handmade natural five-piece cork ensuring a long life, a lacquered wooden case by Elie Bleu, and solid gold capsules.

Marie von Ahm is portrayed in various international media and currently working on her first wine book on a new and systematic approach towards wine tasting. She conducts wine education, tastings, seminars and master classes.

Photos by Claes Bech-Poulsen.

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 First he won bronze. Then silver. And finally, in 2011, he received the golden statue, the proof that he was the winner of Bocuse d’Or and thereby the title “the world’s best chef”. Now, Rasmus Kofoed just received his second Michelin star within only two years at Restaurant Geranium in the corner of Copenhagen’s national stadium.

Chef Kofoed states: “Because of the rising star in 2011 we had a feeling that we would get our first star last year. But the second star was a big surprise for us and of course we are very, very happy.”

Until the release of the Michelin Guide’s ‘Main Cities of Europe 2013’, Noma, the world’s best restaurant according to Top 50, was the only two star restaurant in Copenhagen. Without any other comparing between the two restaurants, Geranium is now on the same level Michelin-wise, and on the question about why Geranium has received its second star Rasmus Kofoed answers:

“Of course, the food has to be great; but to us a dining experience already starts when you enter the restaurant. We intend to give our guests a sensory experience from the moment they enter the room with surprising elements and new flavours.

We want to break with the conventional idea of how to build up a dinner. At the same time we’ve focused a lot on every single dish. Instead of serving 15 dishes where five of them are of average, it is important to us that every dish is great – otherwise there is no reason in serving it.”

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Press play and view a day during service at Geranium.

The 38-year-old star chef have for years been accompanied by the skilled and prize winning sommelier Søren Ledet, overlooking service at Geranium. For the two gentlemen the future motivation and process is of no issue.

“Everything has gone so fast. Here we are, just after two years having two stars. We are not done at all and there are lots of motivating events coming up. We are working on a new, al-round amazing book on the culinary story of Geranium, and in the end of April we’re going to London for the World’s 50 Best Awards, and who knows – we might have climbed up the list since last year,” Rasmus Kofoeds ends.

In case of interest or/and press, please contact Rasmus Nøttrup at:

info@geranium.dk

Read the freshly published in-depth article “I love to play” on Nordic Star Chef Rasmus Kofoed by the esteemed US Food Magazine Honest Cooking.

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SELECTED LINKS

WEBSITE: RESTAURANT GERANIUM

“Geranium has grown a reputation for its inventive and highly intuitive culinary approach through its aim to explore the area of tension between the urbane and the natural with dishes of amazing delicacy.” – Top 50 Best Restaurants.

FACEBOOK: RESTAURANT GERANIUM

Follow the culinary adventures of Restaurant Geranium on scene.

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INVITATION TIL UNGARSK TOPSMAGNING PÅ AOC

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Tyreblod og masseproducerede bulkvine. Det er, hvad ungarsk vin de sidste mange år har været bedst kendt for, ikke mindst forårsaget Sovjetunionens overtagelse af Ungarn i 1947. Det image er ganske paradoksalt, for helt tilbage i 1700-tallet hyldede Solkongen, Ludvig d. 14., den berømte tokaji aszú med ordene ”kongernes vin, vinenes konge”.

Masseproduktionen blev efter murens fald afløst af fornyet gejst og en ambition om at producere vin på internationalt topniveau. Med en stærk rygrad baseret på lokale druer, ikke mindst den hvide Olaszrisling og den blå Kékfrankos, producerer Ungarn et varieret udvalg af vine i regioner fordelt over hele landet; men også Pinot Noir og druerne fra Bordeaux giver vine, som ved internationale smagninger afgjort hamler op med de franske udgaver – producenten Gere Attila har med sin Merlot-baserede Solus blandt andet slået verdenskendte Pétrus ved store blindsmagninger.

Se gerne dette link til britiske Decanter’s dybdegående artikel Hungary Sees Red.

Ungarn har været udsat for ødelæggelse flere gange op gennem historien, og det gælder også for vinproduktionen. I dag blomstrer den dog med fornyet kræft, og på blogs, online-fora og på landets mange vinbarer lever debatten og samtalen om vin på niveau med dyrkelsen af de største sportsgrene.

Med sin store alsidighed i de enkelte vinområder byder Ungarn både på elegante, bourgognelignende Pinot Noir-vine i nordlige Eger, de tanninrige, krydrede vine i sydlige Villány og de mineralske og samtidig frugtige hvidvine langs Europas største sø, Balatonsøen.

Området Tokaj, hvor den berømte søde tokaj stammer fra, er endnu det mest kendte symbol på ungarsk vin. Den ædelrådne vin, der tilbage under det russiske zardømme blev fragtet til Rusland med pendulfart, led ligeledes under kommunismens jerngreb.

Britiske kronprins Charles smager Tokaj i de ungarske kældre.

Efter murens fald stod udenlandske investorer klar med interesse og midler til at lade vinen, der engang var verdens mest eftertragtede, genopstå. De udefrakommende midler dannede grobund for nyt liv i regionen, og med pioneren Istvan Szepsy i spidsen producerer Tokaj i dag forrygende tørre vine med udgangspunkt tokaj-druen Furmint.

Tilmed stammer verdens ældste klassifikationssystem, der blev etableret i 1772, fra Tokaj. Med landets stærke vintradition og fornyede tro på fremtiden, er tiden i højeste grad kommet til ungarsk vin igen.

SMAGNINGEN

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I denne forbindelse inviterer Den Ungarske Ambassade og Hungarian Wines, udvalgte til masterclasses samt vinsmagninger med Ungarns 40 bedste vinproducenter på Michelinrestauranten AOC, under de høje kælderhvælvinger fra det 17. århundrede i Moltkes Palæ i Københavns centrum.

Torsdag d. 18. april fra 11:00 – 16.00

Restaurant AOC ejes af Christian Aarø – flere gange dansk sommeliermester samt også nordisk. I dag præsident for den danske sommelierforening.

Adresse: Restaurant AOC, Moltkes Palæ, Dronningens Tværgade 2, København K.

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PROGRAMMET

(for professionelle) 

11:00 til 11:45 Masterclass – Tokaj – traditionel vinfremstilling og nye stiltyper.

12:00 til 12:45 Masterclass – Autentiske Terroir vine.

Masterclasses præsenteres af Malene Smidt Hertz, Danmarks eneste kvindelige vinkyper.

13:00 Let frokost.

(for professionelle og offentligheden)

13:00 til 16:00 Walk-round smagning.

Omkring 40 udvalgte producenter præsenterer deres vine og giver indgående oplysninger om deres terroir, druesorter og nye årgange.

For tilmelding send en e-mail til Kristian Brask Thomsen | Bon Vivant Communications på:

socialconnector@gmail.com 

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OVERSIGT OVER PRODUCENTER

Photos by Signe Birck.

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Restaurant AOC in Copenhagen is pleased to announce that it has maintained its Michelin star and that the restaurant thereby is represented in the very recently released edition of Guide Michelin’s Main Cities of Europe 2013.

”It’s lovely news, and combined with recent top reviews in Danish newspapers it shows we are following the right direction, especially right now, just after the introduction of our new head chef,” owner and sommelier Christian Aarø says.

The new head chef, Søren Selin, had to show his culinary talents at his very first workday. Here, Berlingske, the leading Danish national newspaper revisited Restaurant AOC to see if the level was still intact. To the restaurant’s delight, highly respected food critic Søren Frank rewarded AOC the maximum six out of six stars after his visit, which he described in last week’s restaurant review in Berlingske. 

With Søren Selin in charge of the kitchen, Restaurant AOC continues its cuisine based on local ingredients, light and elegant flavours paired with both classic and nature wines chosen by Christian Aarø, president of the Danish sommelier association. 

 Restaurant AOC was rewarded its first Michelin star in 2010 and has maintained it every year since then.

In case of interest or/and press, please contact Christian Aarø at:

mail@restaurantaoc.dk

Follow the culinary adventures of Restaurant AOC on Facebook

MADS REFSLUND VS. ADAM AAMANN

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On April 5th Bon Vivant Communications presents a culinary night so sacred that it has to be held in a Roman Catholic church, deep in the historic parts of Mid-Europe.

With three times attendee at Wachau Gourmet Festival, Mads Refslund: The laid back original co-founder of Noma and frontier of New Nordic Cuisine. A child of the Earth and culinary prodigy situated in New York City, - receiving great US-accolade for his almost supernatural way of thinking food.

Also introducing Adam Aamann: The resurector of Denmark’s lunch tradition, author, successful serie-restaurateur in Copenhagen and New York City, widely known as the King of Smørrebrød – doing so well that numerous great chefs now follow his lead. On this matter also honored with the “Gastronomic Academy Honorary Award”.

Two gastronomies originated in the Kingdom of Denmark – the new and old – finding each others similarities and strenghts, combined with and merged by the finest wines of the world-renowned Wachau Region.

A deluxe menu of 8 courses and a battery of snacks, – hundreds of combination opportunities.

Will the two chefs succeed in finding a jointed, perhaps new culinary DNA?  The great scenery of Minoritenkirche in Krems of Wachau, Austria will tell.

April 5th 2013

In partnership with Relais & Châteaux Schloss Dürnstein.

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WACHAU GOURMET FESTIVAL

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The Wachau region of Austria has a long tradition of indulgence with restaurateurs and winemakers of international renown. This fact will be honoured by an extraordinary series of special culinary events at The Wachau Gourmet Festival.

Between April 4th and April 18th 2013, the hosting partners in Wachau await you with everything of distinction in the world of indulgence. With exclusive multi-course dinners, cookery shows, table talks with celebrities and exquisite wine tastings, the restaurateurs and winemakers will once again show that Wachau is one of the top culinary regions on an international scale.

The program of the Wachau Gourmet Festival is enhanced by appearances from internationally renowned top chefs. Chefs from various Relais & Chateaux-destinations of the world will create top dinners in the Wachau region.

To see more about Wachau Gourmet Festival, please visit the official website.

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WHAT IS SMØRREBRØD?

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Pronounced : [ˈsmɶɐ̯ʌˌbʁœðˀ], was originally a combination of a working class hero – the rye bread lunch sandwiches of farmers and workers – and the lavish dinners of the bourgeoisie and nobility in Denmark. The urban wealthy made the sandwiches in vogue in the late 19th century, drawing on an old tradition of serving meats and fish on slices of bread instead of plates.

But with modern day Danes sitting down in offices without getting sufficient exercise to build up appetite for the rich sandwiches, smørrebrød became synonymous with an antiquated, unhealthy, mayonnaise-loaded lifestyle.

 Add to that the fact that lunch service was considered laborious and inglorious endeavor that most top chefs only did to pay the bills, so they could follow their real passion; the gourmet evening experiences.

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An Adam Aamann signature smørrebrød: Tatar of Jersey beef with egg cream, tarragon, cornichons, capers, onions and crispy potato.

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This dramatically changed in 2006 when Aamann introduced an innovative, healthier and better balance between fish and meats – including a greater use of vegetables and greens – with everything handmade on spot using only local ingredients.

More than anyone else, he has pioneered the resurrection of Denmark’s lunch tradition, and is now the author of three cookbooks on the subject and also recommended by Guide Michelin.

Chef Aamann is focused on developing Nordic food, being of a generation of Danish cooks who are not looking abroad for inspiration, but utilizing what their own turf can deliver.

Especially when working with smørrebrød – the glorious bastard son of Danish gastronomy.

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Hungry for more? Read what Honest Cooking wrote on Smørrebrød.

An example of Mads Refslund’s almost supernatural way of thinking food: Pickled vegetables with sunflower, pickled white anchovies and herbs with a dressing on roasted sunflower seeds.