BON VIVANT COMMUNICATIONS

______________________________

RESTAURANT CLOU

Restaurant

Clou-7BW

Old concrete buildings inhabited by a slew of dry cleaners, laundromats, upholsters and shoemakers, supermarkets, roads that are mainly used for parking spaces and a big old fashioned gas station halfway down the street.

This is how one could describe the street of Borgergade in the center of Copenhagen, a javelin throw away from the historic D’Angleterre hotel.

The undisputed gem of the street is located in number 16. As you lean in towards the tinted windows, you can just barely look into the room inside.

When you step in through the main door you immediately get a feeling of warmth and homeliness. The place is Clou – a highly popular restaurant that dazzles diners with its highly creative approach towards cooking.

CLOU_20167735

Chef Owner Jonathan Kjølhede Berntsen

————————————————

Clou opened in late 2012 when three small shops merged into a restaurant.

Back then the two twin brothers – Alexander and Jonathan Berntsen – ran the enterprise together as respectively sommelier and chef. At that point Clou was an integrated restaurant, wine import and wine shop.

When the three-in-one became too big to house all concepts the twins decided to split it up, and Alexander began to operate solely on the wine import and exquisite wine tastings outside the restaurant.

Since then, the beginning of 2014, Jonathan has run Clou with his talented chefs, sommeliers and waiters as an à la carte and set menu restaurant, that dazzles local and international diners with its creative approach towards cooking.

Clou has since 2013 received three 1-star ratings from Guide Michelin.

J A

Chin Chin to the first Michelin star in 2014.

————————————————

Clou is a very personal restaurant that desires to make its guests feel at home. To this, the personal touch is important. From personal art on the walls, to grand parents’ silverware on the beautiful setted tables.

The food and wine combinations have been key at restaurant since the beginning. In fact it is what’s most important at Clou. Highly unusually the starting point 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. In fact you could call it Mediterranean.

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 Danish region.

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

Entrance

Truffle

Caviar.jpg

————————————————

Chef Owner 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

logo-1

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.

CLOU_20167646

————————————————

SELECTED ARTICLES

HONEST COOKING: A BRIGHT STAR OF THE DANISH FOOD SCENE

Take a creative approach to pairing food with wine, some true dedication to the classic techniques of cooking and the homey feeling of dining at the house of your best friend, and you have Clou. A trailblazing bright star on the Danish food scene, Clou proves the Danish restaurant scene is more than Nordic minimalism.

FOOD, FASHION AND HOW TO MAKE IT IN THE INDUSTRY 

Clou restaurant in Copenhagen is changing your dining experience. Opened by the Michelin starred Chef Jonathan Berntsen, Clou is a simple yet luxurious restaurant that specializes in wine and food pairings and various Asian and French cuisines.

GUIDE MICHELIN: RESTAURANT CLOU

A comfortable, intimate restaurant set over three converted shops, with views into the kitchen from the street. Choose between 3, 5 or 7 course set menus and an à la carte: dishes are modern, attractive and inventive, with interesting textures and flavours, and accompanying wine matches. Service is assured.

RESTAURANT CLOU WINS THE 5TH EDITION OF COPA JEREZ

The deliberation, has been borne by a jury panel composed by great names of international gastronomy and oenology: Josep Roca (El Celler de Can Roca), Master Sommelier and Master of Wine Doug Frost, critic and journalist José Carlos Capel, Ángel León (Aponizente), Master Sommelier Ronan Sayburn and Juli Soler (El Bulli).

————————————————

SELECTED DISHES

Amuse Bouche; Oyster, Passionfruit & Ginger

CLOU_20167656

Royale of Sun Choke, Truffle Salsa, Raw Scallop & three types of Truffles

CLOU_20167528

Razor Clams, Oyster, Sea Salade, Caviar & Ice Cold Razor Clam Boullion

CLOU_20167515

Chipirones En Su Tinta “My Way”; Squid, Iberico Pork & Ink

CLOU_20167535

Foie gras with Champignon, Pan’épice & Garden Herbs

Bildschirmfoto%202016-04-04%20um%2014_08_16

FRENCH EXECUTIVE CHEF FOR EXCLUSIVE BRASSERIE IN MOSCOW

brasserie

______________________

On behalf of Brasserie Most we are looking for a skilled French Executive Chef for one of the most classic restaurants in Moscow.

In the beginning of 2000s Brasserie Most was already considered a legendary restaurant of the Russian capital. Everyone desired to get in but at the time it was merely impossible to reserve a table. In the mid 2000s the owners also opened a club there which quickly became one of the most attractive and outstanding nightlife facilities in Moscow.

The Most project has always been following the latest trends and remains up-to-date and quite remarkable.

The interior is designed by the architectural bureau Wowhaus. Designers Oleg Shapiro and Dimitry Likin created a cozy space where the urban residents feel comfortable. This concept was embodied in the interior of the new place. The barocco gilt was replaced by the red leather couches, mirrored walls and the modern furniture.

The quality of products and services remain on this very high level. The kitchen staff has collected the best recipes of the regional cuisine all over France especially for the brasserie. Abundance of seafood from Brittany and Normandy, ducks of Aquitaine, black-pudding of Lyons, confit of Gascony, bouillabaisse from Marseille and more.

______________________

22_01_moscow_brasserie_most_jpg_1421876927.jpg$i$min$822$530$cc$$

Brasserie_Most

Brasserie_Most6

______________________

THE CHALLENGE

The perfect candidate for the Executive Chef position should know everything about classic French Cuisine and modern French gastronomy, and mix them properly in order to produce a menu worthy of Brasserie Most,

In addition conducting regular communication meetings and training sessions to ensure skills and knowledge remain at an optimum amongst the kitchen staff, also maintaining all health and safety standards.

The Executive Chef works closely with the experienced General Manager in order to achieve targets and budgets. The Executive Chef oversees the management of 30 cooks.

______________________

1

2

______________________

THE PROFILE

The Executive Chef must be an accomplished chef with, at least, 5 years of proven experience in a similar position. He or she must also be experienced in hotel kitchens and not intimidated by working and managing big groups. It’s advantage for the new chef to have travelled though different countries and participated in various food festivals. 

The Executive Chef is of French nationality and not older than 45 years. He or she must be fluent in English and willing to stay in Russia from 3 years on.

The Executive Chef has complete flexibility and dedication, combined with the ability to thrive under pressure and achieve results, regardless of environments, conditions and circumstances.

The Executive Chef should be prepared to modify and create menus that meet the concept and style of the restaurant.

______________________

Brasserie_Most4

______________________

THE REMUNERATION

7-8,000€ net monthly, a suitable accommodation close to the restaurant, medical insurance, visa, 28 days paid vacation and annual return flights to a destination of own choosing.

On all matters of interest, 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 500 journalists, bloggers and writers, as well as 2000+ luxury diners across the globe.

logo-1

Hungry for more? Have a look Behind the Scenes.

Moscow

PAULO AIRAUDO

DSC05116_WEB

Italo-Argentinean Star Chef situated in San Sebastián. Co-founder of Michelin-accoladed La Bottega in Geneva.

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 had the enviable fortune of working in the finest establishments of many capitals, displaying the passionate commitment and professionalism that have always 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.

DSC04560

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.

ASTL9935

On his move to San Sebastián where his restaurant will open primo January, he explains:

“San Sebastian was the first city I lived in when I came to Spain, and it has great culinary potential, as well as great culinary culture. I can develop my skills in a freer way here because of the rich and varied produce they have. In all, it is a great city, a city where everybody loves to be”.

Paulo Airaudo 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

________________________

logo-1

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.

Hungry for more? Have a look at La Bottega – setting the pace.

DSC03013

SELECTED LINK

HONEST COOKING: LA BOTTEGA – SETTING THE PACE

An interview with La Bottega’s Paulo Airaudo and Francesco Gasbarro on re-defining Italian cooking and the Genevan gastronomic landscape.

THE ART OF PLATING: LA BOTTEGA – QUALITY AND SIMPLICITY

Meet Paulo Airaudo and Francesco Gasbarro – two young Italian chefs, bringing their own twist on Italian cuisine to the restaurant scene in Geneva. After opening just last May, their joint venture already earned its first Michelin star.

ATERIET: CHEFS Q/A WITH PAULO AIRAUDO & FRANSESCO GASBARRO

Meet the Chef duo behind the very successful La Bottega Restaurant in Geneva. We talk to Paulo Airaudo and Francesco Gasbarro about their success and many upcoming projects, the importance of Michelin stars and their view on Italian food.

INSTAGRAM: PAULO AIRAUDO

Follow the culinary adventures of Paulo Airaudo on Instagram.

________________________

SELECTED DISHES

Sea scallops, onion purée, roasted onion and Parma ham 

Sea scallops, onion purée, roasted onion, and Parma ham - Palo Airaudo

Salmon and beets 

Salmon and beets - Paulo Airaudo

Mackerel, cucumber and daikon

Mackerel, cucumber and daikon - Paulo Airaudo

Duck, leek and radish

Duck, leek and radish Paulo airaudo

Pork tenderloin, peach and fennel 

Pork tenderloin, peach, and fennel - Paulo Airaudo

Yogurt, black currant and fennel 

Yogurt, black currant, and fennel - Paulo Airaudo

“Renowned chefs from La Bottega are at the helm of this delightful trattoria in old Geneva. Simply prepared organic ingredients, fresh homemade pasta and a minimalist decor. They follow Leonardo da Vinci’s motto to the letter: “Simplicity equals absolute perfection.”

– Guide Michelin

________________________

DIEGO MUÑOZ COOKS WITH MATT LAMBERT AT THE MUSKET ROOM IN NEW YORK CITY

Diego-768x511-1

Michelin celebrated New Zealand Chef Matt Lambert invite Peruvian Superstar Diego Muñoz to cook for three nights at Nolita-hotspot The Musket Room as a part of Muñoz’s world exploration.

September 14, 15 & 16th

—————————————

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.

unspecified-3

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, Asia and the Middle East through 22 different culinary projects across the world.

unnamed-2

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

jose

—————————————

MATT LAMBERT

In New York City Diego Muñoz cooks for three nights alongside New Zealand-native and bad boy finesse detailed Matt Lambert who quickly has become a rising star in the culinary metropolis.

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 surprising but welcomed Michelin star, just four months after opening.

Matt-768x768

Matt Lambert is the only Michelin-starred New Zealand chef in the world.

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.

the-musket-room

Inspired by an era in New Zealand when adventure and discovery blossomed, The Musket Room (Est. 2013) brings the spirit of New Zealand to the diverse Nolita neighborhood of Manhattan.

The menu follows New Zealand changing sceneary, with its Asian influences and European tradition, and is sourced by local American produce, as well as the vegetables, flowers and herbs of The Musket Room’s back garden.

The Musket Room is designed by renowned Alexander Waterworth Interiors incorporating rustic and contemporary design elements to create the restaurant’s simple, yet stunning and award-winning space.

the-musket-room-7--1

Interview: Matt Lambert and the no BS approach at The Musket Room.

Garden-768x511

Walking into The Musket Room, guests are greeted by a striking 20-foot walnut timber bar, leading back to the bright and airy Garden Room which offers views of Matt’s backyard garden, whose produce is incorporated in many of the restaurant’s seasonal menus.

Lime-washed exposed brick and mid-century modern brass chandeliers add both character and depth to the 70-seat restaurant, while intimate hidden corners gives it a romantic charm.

the-musket-room-2

—————————————

For full three nights Chefs Muñoz and Lambert cooks a joined 8 course collaboration tasting menu at 150$ for the exploring palates of the city, mixing Kiwi and Peruvian styles mostly based on local American products.

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 Diego Muñoz.

A style known to be experimental, rebellious and intriguing during a world exploration where the Peruvian phenom consequently only bring 1% mise en place – homemade Peruvian pastes – with him, to otherwise cook his way through only local ingredients.

  Come taste!

NEW-MattDiego

————————————————

DETAILS IN SHORT

Who: Diego Muñoz meets Matt Lambert

When: September Wednesday 14th, Thursday 15th & Friday 16th

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

Menu: 8-course tasting menu for $150.

Seating times: 6pm – 10:30pm, between 7:45pm – 8:15pm excluded. 

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

————————————————

logo-1

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.

Hungry for more? Have a look Behind the Scenes.

D

DINING IMPOSSIBLE 18 – COPENHAGEN

OK dining impossible copenhagen 18 (2)

Having conquered food meccas of three continents this year the movable feast continues with one of the hottest destinations on any eaters’ list right now – Copenhagen. Offering “the world’s most coveted dinner tickets” to pleasure aficionados, flying in from around the globe.

Home to 2010’s, 2011’s, 2012’s, 2014’s No. 1, and the current No. 5 restaurant in the world, Noma, the city finds itself buzzing with eager diners.

Copenhagen hosts the King of Nordic Cuisine René Redzepi, Bocuse d’Or Legend Rasmus Kofoed of Geranium – the first 3-starred Michelin restaurant of Denmark, and Critics’ Darling Søren Selin from amazing AOC, one of only two restaurants in the old Kingdom to hold 2 Michelin stars along with Noma.

This is where Dining Impossible – a magnificent culinary adventure through some of the world’s finest and most exciting cuisines – had its birth.

This is the original trifecta.

—————————————

3 days – 3 world class restaurants – 1 great dinner party.

Thursday, August 11th – Friday, August 12th – Saturday, August 13th.

16 notabilities only.

—————————————

THE MENU

RKWeb01-1-768x991

Thursday, August 11th

Chapter 1 – The Champion

—————————————

First he won bronze. Then silver. And finally he received the golden statue.

The winner of Bocuse d’Or and thereby earning the title of “the world’s best chef” – quite possible more than anyone else in the history of this individual world championship of creative chefs.

This year Rasmus Kofoed received the 3rd Michelin star within only five years at Restaurant Geranium, which can be found in the top corner of Denmark’s national stadium, overlooking Fælledparken (Common Gardens) from where one can follow the seasons’ journey through the tree crowns, catch glimpses of the city’s green copper roofs and just see the windmills of Øresund. 

The restaurant has quickly grown a reputation for its inventive and intuitive culinary approach through its aim to explore the area of tension between all that is urbane and the natural, done so with dishes of amazing delicacy.

1

I-køkkenet-2

3

4

5

In 2014 Geranium was awarded ‘Best Food Experience’ by White Guide and was, in 2013, awarded “Best Restaurant in Denmark” by The Danish Dining Guide as well as The Nordic Prize for “Nordic Restaurant of The Year.”

Geranium is ranked as No. 28 by The World’s Best Restaurant List.

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 the “Inspirational Kitchen” of this dazzling three-starred Michelin restaurant.

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

—————————————

“The ultimate dinner party” – Forbes Magazine

marchal-dangleterre-luxury-hotel-one-michelin-star-guide-kongens-nytorv-copenhagen-denmark-scandinavia-restaurant-review-food-foodie-eat-eating-dine-dining-best-tips-guide-travel-2015-20-768x512

3

2

After dinner at Geranium the fun-loving dinner party enters Balthazar – Denmark’s first and top Champagne bar and a perfect spot for epicureans with a keen eye on quality and elegant surroundings.

Since its opening on back corner of the iconic Hotel d’Angleterre, Balthazar Champagne Bar has dazzled Copenhagen and international guests with its beautiful Francophile décor, great bubbly selection, well-executed cocktails and flirtatious tunes from resident DJ’s.

—————————————

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

AOC-Køkken

Friday, August 12th

Chapter 2 – The Critics’ Darling

—————————————

Featuring Nordic Star Chef Søren Selin, we present the four times nominee, and winner of “The Danish Dish of Year” who seeks to emphasise what is wonderful from both the flora and the fauna. He stimulates as many senses as possible – taste, vision, colour, and smell are all 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 savour and a local cuisine that’s rooted in Danish ingredients and seasons; a natural cuisine where the raw materials are the stars.

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

1

unnamed-1 copy

3

4

5

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

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

—————————————

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

unspecified

12235067_416530481880112_8046191276996359525_n-1-2

speed-boat

During daytime before dinner at AOC, we spend the afternoon playing in Copenhagen Habour with a Sonny Crockett power speedboat, taking us in and around Copenhagen from the waterside of our hangout by the waterfront of AOC’s younger sibling No.2 – a Nordic luxury bistro and jewel amongst the city’s relaxed and laidback diners.

No. 2 has it’s own take on the Nordic kitchen. Seasonal delicacies from the beach, sea, forest or field is central to the menu; in short, they rely on the best produce Denmark has to offer and will from landside supply the fun-loving dinner party with delicious lunch and buzzing cocktails.

—————————————

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

N1

Saturday, August 13th

Chapter 3 – The Most Influential Restaurant in the World

—————————————

Noma has been voted no. 1 an impressive four times on the World’s 50 Best List. Last year’s No. 3, this year’s No. 5.

But the “lower” placement shall not be taken as a sign of lower interests nor being lesser great, rather as a result of René Redzepi constantly challenging himself and his team by conquering the hearts of first London, then Tokyo and latest Sydney instead of staying safely put in Copenhagen.

As a Napoleon of cuisines Noma has managed to integrate the restaurant’s innovative, inventive and ground-breaking approach to cooking with the ingredients and history of cultures far, far away from the former warehouse on the Copenhagen dockside, and every time doing so enhanced a world’s perceptions of food.

Noma is without any close second the most influential restaurant in the world, and René Redzepi states himself: “With a better kitchen than ever”.

noma_restaurant0208022012

Egg_is_ready-1024x768

noma_restaurant0008022012

Noma_Restaurant_Copenhagen_Rene_redzepi__Dish6

2

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

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

—————————————

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

– The Wall Street Journal

champagneglas-noma-marts-2011

— FLIP THE COIN —

hotdog

DI:DOG

—————————————

Not all can be fine dining, but when it’s not, it still has to be damn good.

Inspired by the recent success of Dining Impossible – New York City‘s burger raid through some of the best meat joints of the Big Apple, we pick up the glove and challenge two of Copenhagen’s best makers of the beloved Danish street food – hot dogs, during Saturday lunch before the evening dinner at Noma.

Both of these Copenhagen personalities offer their take on how a juicy, porky, delicious, creative and world-class gourmet hotdog should taste like.

We’ve asked them to create each their tantalizing bid on a DI:DOG.

John

JOHN’S HOT DOG DELI

—————————————

Already famous for his innovative way of thinking hot dogs out of the box, John Michael Jensen – a character as taken out of a scene in Easy Rider – pleases the palates of Copenhagen on a daily basis with his “sausage wagon” just in front of the Central Station in the very heart of the buzzing capital. 

John is the pioneer of taking the everyday Danish street dog to the next level by mixing new flavors and cultures into the old Kingdoms’ favorite bite, and has for years insisted on creating own quality produce in an otherwise, but now changing, aligned mass production delivery for the country’s hot dog stands.

John works closely the world-acclaimed Danish craft beer brewery Mikkeler and frequently takes his hotdogs on the road, serving the goodies in other countries around the world. John Michael Jensen is originally trained as a chef.

Grisen

GRISEN

—————————————

In Denmark the ubiquitous name for your local non-chain fast food joint, is ‘grillbar’ and they’ll serve whatever greasy fix will make your day better, just like a bartender does with alcohol.

The difference is that the man behind this joint named Grisen (The Pig), Turkish-native Umut Ra Sakarya, previously has worked at gourmet restaurants and is the winner of Danish Masterchef 2015 – in other words: Not your typical grillbar owner. And the talent shows.

The quality in Grisen’s ingredients is impeccable, as is the execution. Everything is served true to the original roots of Danish fast food, but on Royal Copenhagen porcelain and looking and tasting like it’s way more expensive than it really is.

On top Umut just might be the funniest man in Danish gastro biz, and has taken the city by storm with his obvious wit, outlandish Danish, daring self-irony, crazy Facebook posts and tasty pig bites. 

Umut-1

—————————————

Blume

THE AFTER PARTY

—————————————

No three-day dinner party without an au revoir party – this time in Copenhagen at Blume; a undercover cocktailbar and nightclub, secretly hidden in a backyard.

Focused on gourmet cocktails and extraordinary service combined with intimate sorroundings and a distinct music profile will ensure the great party.

Run by India-native Hardeep Singh Rehal – one of the all time best cool cat cocktails bartenders of Copenhagen – this intimate nightclub claims back old school clubbing and sets the stage for the last magic moment for three remarkable days in utterly culinary style.

Hardeep

Blume-1-768x768

Dining Impossible has private tables in the center of attention where bubbly bottles and good times awaits, and we take no prisoners.

Expect to hear your regular club classics, the funky vibes, some forgotten treasures from the past and the newest electro in a clever mix all night long.

Wear shoes suitable for dancing.

DI:18

—————————————

5743256216_695e1961e0_z1

—————————————

DETAILS

Dining Impossible 18 – Copenhagen is the full experience.

Besides the extraordinaire dinners, a deluxe hotdog tour, sailing, a lunch, it also includes receptions, selected transport and after parties 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 a full culinary Kingdom-storytelling.

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

Thank you.

—————————————

logo-1

————————————————

“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.

Timm

Photographers:

Claes Bech-Poulsen, Ole Troelsø, Anders Husa, Signe Birck.

THE MUSKET ROOM

the musket room

 Inspired by an era in New Zealand when adventure and discovery blossomed, The Musket Room (Est. 2013) brings the spirit of New Zealand to the diverse Nolita neighborhood of Manhattan.

The menu follows New Zealand changing sceneary, with its Asian influences and European tradition, and is sourced by local American produce, as well as the vegetables, flowers and herbs of The Musket Room’s back garden.

Only four months after opening, Chef Lambert, together with his partners, wife and general manager Barbara Lambert and restaurateur Jennifer Vitagliano, celebrated receiving a Michelin star, which they still proudly hold by offering their guests a unique, personal culinary experience in the heart of New York.

The Musket Room is designed by renowned Alexander Waterworth Interiors incorporating rustic and contemporary design elements to create the restaurant’s simple, yet stunning and award-winning space.

the musket room 7

Garden

Walking into The Musket Room, guests are greeted by a striking 20-foot walnut timber bar, leading back to the bright and airy Garden Room which offers views of Matt’s backyard garden, whose produce is incorporated in many of the restaurant’s seasonal menus.

Lime-washed exposed brick and mid-century modern brass chandeliers add both character and depth to the 70-seat restaurant, while intimate hidden corners gives it a romantic charm.

the musket room 2

________________________

Dishes at The Musket Room are thoughtful and composed, reflecting Chef Lambert’s New American experience and classical French training. A meal could begin with inventive starters such as Foie gras torchon with date, granny smith, and hazelnut or Quail with blackberries, bread sauce and roasted onions. 

Main courses are beautifully plated; from the mouthwatering Cod with Brussels, pomegranate, yuzu and grains to the deeply satisfying New Zealand Red Deer with Flavors of Gin, enriched with aromas of fennel, juniper, lychee and licorice.

Desserts could the Pavlova, a modern take on an New Zealand classic, heightened with strawberries and cream, and the Carrot Cake with brown-butter conclude the meal.  

Matt-1

Matt Lambert is the only Michelin-starred New Zealand chef in the world.

Pie

Adventurous diners can explore the whole experience of Matt Lambert’s New Zealand cuisine by choosing a tasting menu, of six or ten courses, and pair it with the formidable wine selection by New Zealand’s only Master Sommelier, Cameron Douglas that features a large selection of hard-to-find New Zealand varieties unrivaled by any other wine list in New York City.

The restaurant also boasts a continually updated list of hard to find New Zealand beers, as well as inventive cocktails featuring homemade sodas, tonics and freshly squeezed juices, as well as in-house barrel-aged specialties.

the musket room 3

—————————-

MATT LAMBERT

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 that is 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 in May 2013.

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.

1

Matt_SigneBirck (2)

————————————————

SELECTED LINKS

FORBES: NEW ZEALAND CUISINE IN NEW YORK

“Matt Lambert, a proud New Zealander and executive chef of The Musket Room, started his restaurant career as a 14 year old dishwasher.”

WALL STREET JOURNAL: GROWING A CULINARY GARDEN

“The best route to fresh flavors in your kitchen may lie in your garden. Matt Lambert, executive chef and co-owner of New York City restaurant the Musket Room, is a big believer in planting herbs, vegetables and flowers for cooking.”

THE ART OF PLATING: AWAKENING THE SPIRIT OF NEW ZEALAND

“Inspired by the spirit of New Zealand, The Musket Room shines brightly while adding a unique flavor to the hip and diverse Nolita neighborhood of Manhattan, New York City. View 9 utterly delicious dishes.”

DAILY NEWS: MATT LAMBERT’S FIVE-STAR NEW ZEALAND CUISINE

“Musket Room has more than earned its five stars (the first restaurant on my watch to receive them). Here’s to seeing what adventures this chef will take us on next.”

INSTAGRAM: MUSKET MATT

Follow the culinary adventures of Matt Lambert on Instagram.

————————————————

SELECTED DISHES

“Peas and Eggs”

Matt4

Ōra King Salmon, Cloudy Bay clams and lemon

Matt2

Truffle, sweet bread and morels

Matt3

Country pate, pickled vegetables and mustard

Matt6

Venison, sea urchin and pickles

Matt5

Passion fruit in many ways

Matt9

In case of interest or/and press, please contact Bon Vivant Communications at:

ambassador@bon-vivant.dk

logo-1

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.

________________________

Hungry for more? Have a look a the culinary fact sheet of Matt Lambert.

Musket-1024x576

Photos by Signe Birck, Alex Teuscher, Daniel Krieger and Emily Andrews.

DINING IMPOSSIBLE – Q & A WITH PERCUSSIONIST GORDON GOTTLIEB

boat

The world renown musician shares his views on the good life, fine dining, culinary travel and how he looks upon a menu as a symphony.

Text: Marta Perez, Photos: Kiki Kuefer, Kristian Brask Thomsen, Claudia Von.

—————————————

DI: Copenhagen is your third Dining Impossible this year and we’re only halfway through the season. What’s going on?

Gordon: Gluttony, of course. Hey, when I met Kristian (Brask Thomsen. red) at a dinner in New York last November, I’d already made up my mind to play music less and instead make food and wine my primary motivation for traveling. Dinners at night would become my new concerts. So, it was the perfect storm. Kristian told me about Dining Impossible, and it seemed like providence. Additionally it already had set up what I was venturing to do, so I happily jumped on a moving train.


DI: Great food and wines will always be the center of attention when attending a dinner party, but is it also what you hold dearest after a three-day eating extravaganza like these?

Gordon: Going to food and wine events with like-minded people elevates each experience; the beauty of which is that there’s no distraction, only amplification of the pleasures on and around the table.


DI: Have you created friendships through Dining Impossible?

Gordon: Absolutely. In fact, four of us went out to dinner in New York just two weeks ago. Two from Miami, two of us from NYC. We all met when this three-day gastro blowout happened in Lima.

Eleven Madison

Tipsy Kings: Gordon & friends after first night’s dinner at Eleven Madison Park during Dining Impossible, New York City.

—————————————

DI: Copenhagen is coming up. What are your expectations for the city as a food destination?

Gordon: I’m expecting multiple foodgasms, and inspiration enough to spoil me for a long time. Return visits seem inevitable.


DI: As a world renown-percussionist, do you see similarities between music and food? Could a recipe be a notebook and vise versa? Could a menu be a symphony?

Gordon: I’ve always imagined that music and food are the same. At one point, I actually went literal with that concept and used my mouth as a resonating chamber for pitches I played on a vibraphone. Yeah…in a way, I “ate” the notes.

Your equating recipes with scores, or notebooks, and full menus as a symphony really resonates with me. When a dish balances multiple ingredients and flavor profiles, it’s natural for a musician to experience this as a harmonic activity…like a chord. When umami meets sweet, I immediately go all Stravinsky and conjure up the infamous polychord in Petrouchka….C Major and F Sharp Major simultaneously. Back in the day – scared the shit out of conservative ears. Still manages to shock the system.

Gordon_ok


Hear the drummer get wicked? Gordon Gottlieb teaching a percussion student at the Juilliard School in New York City.

—————————————

DI: Best dinner this year so far?

Gordon: Well, technically the end of 2015, last December, by total coincidence, I went to 2 molecular dinners in the same week. The first was at Minibar in Washington D.C. – the José Andrés venture. Mind-bending, thought-provoking and delicious creations with spectacular beverage pairings… Not easy. The second dinner was in New York at Empellón Cocina, a collaborative dinner by Alex Stupak and Albert Adrià. Both dinners still haunt me.

DI: At a moment in time when humanity is obsessed with what it eats – photographing every dish, worshipping chefs, flaunting trophy meals on social media, you’re totally under the radar even though you have more lavish dinners than the vast majority of heavy Instagram-posters. Why?

Gordon: Great question, and one I’m asked a lot. I’m just not a Facebook/Twitter/ Instagram guy, though I’ll occasionally send food/wine pix and a few remarks out through old school e-mail to a select group of friends. But that’s it. Pounding my chest about trophy moments just isn’t my style.

I think it’s about having a 50-year career as a performing/recording musician, and teaching at Yale and Juilliard that has shaped my attitude. I put in many years of gratifyingly hard work, and gotten to witness the transformative power of music – all over the world. It’s something that is so much bigger, deeper than each of us, and ultimately, the art keeps you humble.

I’m just grateful to be able to experience art in a deep, meaningful way, and let it be part of my life. I don’t feel the need to ship every art-infused moment out to a virtual sea of strangers. I got to do that LIVE for many years. Much more gratifying.

unnamed-4

During a close-to-insane burger raid, curated by Eater restaurant editor Nick Solares (left) through the streets of Manhattan during Dining Impossible. 

—————————————

DI: Some chefs creations are incredibly artful visually, so I have to ask, is food art?

Gordon: Well…. If art is the human expression of a creative skill and imagination intended to uplift and inspire by way of its beauty and emotional impact, then surely food is art. If questions remain, just go to Alinea and experience Grant Achatz Jackson Pollock-ing your dessert onto a table.

DI: What’s your favorite food memory?

Gordon: A couple. I grew up in a household with canned and frozen food, so when as a teenager I had my first bite of “real” asparagus, the food chorus of angels went off. And – in 1979 I was on a tour of Asia with the NY Philharmonic, and in Kyoto I arrived at a recommended fish restaurant with a date, simultaneously with a limo containing the Philharmonic conductor, Leonard Bernstein, one of his daughters, and his valet.

We swooped into the restaurant together (where the restaurateur immediately recognized Lenny, and screamed: “LEONARD BERNSTEIN-SAN!” – and then sang: “Ma-ri-aaaa.” We were led to a private room in the back, where we sat on tatami mats, Lenny (he insisted on being called Lenny with friends/colleagues) and I back-to-back, basically holding each other up. The meal was extraordinary, as was the night-long conversation with Lenny, over-the-shoulder as it was. My date forgave me.

The grand finale was the presentation of an aquarium filled with live shrimp, and Lenny and I were each asked to choose one. We were each presented a dancing shrimp, and…we counted to three (on about “2,” I posed to him: chew or swallow?), and we each sent a little critter down the hatch. After the initial shock of what I’d just done the freshness & sweet taste remain with me to this day. And getting to know Lenny B. wasn’t too bad either.

Gordon 1-2

A blast from the past: Back to back in a restaurant with Leonard Bernstein – perhaps the most beloved conductor of all time – in Kyoto, Japan.

—————————————

DI: And your most unexpected? What happened?

Gordon: Probably Schwa in Chicago. Totally unique. After getting cancelled twice, finally dining there was a revelation. There’s no front of house – only the chef and a few chef friends serve each course, sometimes wearing masks. Metal/punk/hip-hop is blasting, chefs come at you with hi-energy explanations of each dish. Dishes like a Dr. Pepper gummy, whiskey ice cream, vanilla bubbles paired with a glass of Dr. Pepper. That dinner was a one-of-a-kind adventure!

DI: To you, what is the most interesting food city in the world? And the most underrated.

Gordon: Of course I’m biased…. New York City. The variety here is not just a rumor.


DI: And the most underrated?

Gordon: Atlanta and Philadelphia.
 Atlanta because the food scene has become a creative hybrid of world-styles, from the Korean-inflected Western cuisine at the now closed Sobban, to the dim sum-style carts of new American, Southern, Italian, Asian fusions at Gunshow, and the Frenchification of Southern food at Empire State South, not to mention the brilliant sommelier there. Atlanta is way beyond just being about peaches, fried chicken and grits.

Philadelphia because it’s become, in the best sense, an extension of NYC in terms of food. In fact, it’s being referred to as “the sixth borough.” Many young, creative chefs who earned their stripes in NYC working for heavy-hitter chefs have migrated to Philly for a chance to open their own restaurants at friendlier rents, & lower operating costs than NYC would have provided. Places such as Fond, Serpico, Vernick, Ela, Alla Spina, Vetri, and Will can attest to the collective quality and imagination in Philly right now.

DI: Name five places you would recommend as must-go-to eat and drink in your hometown?

Gordon: Momofuku Ko, Le Bernardin, Blue Hill at Stone Barns, Sushi Zo, Semilla. Bonus: Peter Luger.


DI: Name five places you would recommend as must-go-to eat and drink in the world?

Gordon: Guy Savoy (Paris), Alinea (Chicago), Saison (San Francisco), Joël Robuchon (Tokyo), Central (Lima).

—————————————

Coming up: Dining Impossible 18 – Copenhagen, August 11-13th.

unspecified-3

Goodbyes: Gordon & friends at the final after party on the beach out to the Pacific Ocean, after dinner at Central during Dining Impossible, Lima.

—————————————

DI: Alright… Michael Jackson, Stevie Wonder, Chaka Khan, Amy Winehouse, Eric Clapton, Sting – and the list just goes on… You’ve played  and recorded with so many of the greatest. I have to ask: Miles Davis – who often played in Copenhagen (and you’re going there); was he really such a badass?

Gordon: Oh yeah. A couple of examples: I played with him at a huge retrospective concert at Radio City Music Hall organized by his then-wife, Cicely Tyson. Miles was well-known for taking a walk around the stage at his concerts, sort of visiting with each musician.

When he showed up in front of me, wearing his signature wraparound sunglasses, I was playing congas, and really excited about the music, and having the legend right in front of me. He placed one of his hands between the conga heads and my hands, for about 5 seconds, gave me a look, and moved on. The message: play less, infer the rhythms, listen to your bandmates, only play what’s necessary. He’d done this move with everyone who ever played with him. We all thank him for the wisdom (food parallel: use only the necessary ingredients).

And…a percussionist friend of mine was playing with Miles at the Village Vanguard. In between sets they were hanging at the bar, and for whatever reason, Miles slugged my pal in the face (it was well-known that Miles was a damn good boxer). My pal reacted, and slugged Miles back. Miles stared at my friend, and then whispered: “Hey… I like that.”

DI: Crazy… But still cool. Where would you like DI to go in the future?

Gordon: Tokyo and Paris. Kristian already read my mind with the previous Lima, as well as upcoming Copenhagen, San Sebastián and Piedmont trips. It’s wonderful!

Read also: Q/A with bon vivant banker Lars Seier Christensen.

Hello?

“Hello…?”

—————————————

Gordon Gottlieb has had an active performing life in a variety of musical traditions.

From soloist with the New York Philharmonic to recording with Michael Jackson, playing with an escola de samba in the carnival parade in Rio de Janeiro to recording Stravinsky’s Les Noces, Histoire du Soldat & Renard with Robert Craft, conducting at Carnegie Hall to performing with Stevie Wonder, Gordon has enjoyed eliminating musical boundaries.

He is a Dining Impossible attendee of Lima and New York City – with Copenhagen, San Sebastián and Piedmont coming up – all destinations within just this year.

Since 1970 he has been actively involved with the N.Y. Philharmonic as a percussionist and timpanist. He’s also played with the London Symphony, London Philharmonic, Royal Philharmonic, Chicago Symphony, Casals Festival, as well as major opera, ballet, modern dance, Broadway orchestras, and the Tony Awards at Radio City Music Hall.

Gordon’s short list includes: Miles Davis, Steely Dan, Keith Jarrett, Ravi Shankar, Sting, Sarah Vaughan, Whitney Houston,Tony Bennett, Amy Winehouse, Paul Winter, Pete Seeger, Aretha Franklin, Quincy Jones, Paul Shaffer & the CBS Orchestra, Bette Midler, Eric Clapton, Ray Charles, Celine Dion, Queen Latifah and Chaka Khan.

Amongst others.

He’s recorded for more than 50 record companies, countless television commercials, and on the sound tracks of around 180 feature films.

Gordon has given clinics and master classes around the world, for a decade taught at the Yale School of Music, taught and performed at the KoSA International Percussion Workshops, and taught at the Juilliard School in New York City from 1991-2014.

Most importantly, he’s great company.

—————————————

logo-1

THE WORLD COMES TO GENEVA PART III – MATT LAMBERT AT LA BOTTEGA

IMG_2115As a part of their collaboration dinner series ‘The World comes to Geneva’, fast rising restaurant La Bottega created a spectacular dinner featuring bright and fast rising Kiwi Chef Matt Lambert of The Musket Room in New York City.

This series began in April when the Peruvian Superstar Chef Diego Muñoz travelled to Geneva to cook alongside Paulo Airaudo and Francesco Gasberro, and followed by the culinary enigma Chef Atsushi Tanaka in May.

DSC07951

Paulo Airaudo and Matt Lambert

labottega

La Bottega is quickly becoming a must amongst diners and tourists in Geneva, eager to find a different offer in the already crowed Geneve restaurant scene.

Refusing to squeeze their restaurant into a clear-cut mould that churns out homogenous pasta dishes, Paulo Airaudo and Francesco Gasberro, italo-argentinean chefs and owners at La Bottega, are breaking away from traditional stereotypes and going ‘Italian free-style’ – creating a warm and welcoming but elegant ambiance in their restaurant where diners find themselves indulging in a fun and creative culinary experience.

This effort and skill was rewarded when they received their first well-deserved Michelin star, just months after opening.

DSC07845

Cod fish, carrots and onion (Paulo Airaudo)

DSC00393

unnamed (17)

DSC07868

Ōra King Salmon, apple, watercress and wasabi (Lambert)

unnamed

unnamed (5)

As a great pairing for their smart-modern style, they invited Matt Lambert: a rising star chef at Manhattan, where he develops a personal style mixing his New Zealand heritage and flavours with the most advanced techniques to produce fresh and original dishes. Dishes that caught the attention of the Michelin-inspectors who gave his delicious food a Michelin star also just 4 months after opening The Musket Room.

DSC07878

Egg side serving for Lambert’s “Steak and Eggs”

unnamed (1)

unnamed (12)

Duck

Duck, peach and leeks (Paulo Airaudo)

DSC00368

________________________

b-1

unnamed (2)

Forza Italia.

DSC07925

Berries Farmer’s Pie (Matt Lambert)

DSC07944

Olive oil, mango and pineapple (Paulo Airaudo)

unnamed (18)

unnamed (11)

unnamed (19)

Hungry for more? Have a look at La Bottega: Setting The Pace.

________________________

logo-1

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.

________________________

Photos: Alex Teuscher and Kristian Brask Thomsen 

1-star

 

DINING IMPOSSIBLE – Q & A WITH LARS SEIER CHRISTENSEN

lars

Bon vivant banker Lars Seier Christensen shares his views on fine dining, socializing, culinary travel and favorite restaurants after returning from Dining Impossible in Lima earlier this year.

Text: Claudia Von, Photos: Lou Stejskal, Kristian Brask Thomsen, Shermay Lee.

—————————————

DI: Dining Impossible. What makes it special, to you?

Lars: It is a very unique concept. Dining three consecutive days with new and old friends in some of the greatest restaurants in the world, allowing yourself to really concentrate on food, wine, great conversation and lots of fun for an extended period is a treat everyone should allow themselves at least once in their life.

DI: Which edition has been your favorite, and why?

Lars: It is very hard to isolate one of the DI-experiences as the very best, but if I have to I must say that the trip to San Sebastián was wonderful. It was a place I had missed out on in the past, and to see a whole town focused and proud of their gourmet chefs, is really great. I will be going back sometime soon!

DI: Great food and wines will always be the center of attention when attending a dinner party, but is it also what you hold dearest after a three-day eating extravaganza? If yes, why? If no, what is?

Lars: Obviously, the great food and wine is the key to why reason you go. But Kristian’s (Brask Thomsen. red) ability to put together very interesting and varied groups of people mean the company and the conversations throughout the whole extravaganza also become very important. From the first welcome cocktail to the last glass of champagne saying goodbye, you develop great friendships and new contacts.

SS

“Family portrait”, Dining Impossible at Arzak in San Sebastián.

—————————————

DI: Friendships you say? Have you created such or business through Dining Impossible? If so, where does these friends or business contacts live?

Lars: I have both brought along good friends and made new ones. Our range of interesting relationships, established or strengthened, from the DI-trips include people from Monaco, Austria, Colombia, USA, the UK and of course fellow Danes.

DI: What’s your favorite food memory? 

Lars: I find it always difficult to single out one over others, because I have been privileged to try some many fantastic and diverse restaurants. Diverxo in Madrid was terrific, Pavillon Ledoyen also, as well as the two big Chicago restaurants, Grace and Alinea (during Dining Impossible. red). And of course I fell in love with Geranium in Copenhagen years ago, and in the end went on buying the restaurant with my great partners, Chef Rasmus Kofoed and Director Søren Ledet.

DI: What has been your most unexpected meal memory? What happened?

Lars: Well, things does not have to be all Michelin. I once was recommended a small mama/papa restaurant in Tuscany for its Fiorentina Steak – I love a great steak. It was amazing and we went back three times in a week! I can’t even remember its name, but it was the best meat I ever had, I think. Talking of Florence and Tuscany, Enoteca Pinchiori, the oldest three-star restaurant in Italy is magical.

L

Getting the angle right at Astrid y Gastón during Dining Impossible, Lima.

—————————————

DI: Some chefs creations are incredibly artful, so I have to ask, is food art?

Lars: I think you could say that. Great chefs are amazingly dedicated and persistent, the same way as great sports people and artists. I have deep respect for the work of great chefs. 

DI: You own a restaurant, 3*Michelin Geranium in Copenhagen. As a banker knowing your way around making money, why did you buy a gourmet restaurant when the industry isn’t exactly known to make big profits, if any?

Lars: Apart from Geranium actually doing quite well, then of course life is not all about profits, at least not for this banker. The joys of being involved with a world class restaurant are many, and just the positive impact when you take a client to a fantastic restaurant and it happens to be your own creates so much goodwill that this alone would ensure overall profitability. But really, it is about being part of something great, see our guests have magical experiences and leave happy and excited after their dinner.

DI: To you, what is the most interesting food city in the world?

Lars: I would have to say Barcelona and Copenhagen. These are the two most important food cities at this moment for the development of the contemporary cuisine and creation of new directions. It’s so amazing that my city of birth (Copenhagen) has achieved this place in the culinary world.

DI

With Mrs. Yvonne at Dining Impossible, El Celler de Can Roca in Girona.

—————————————

DI: And the most underrated?

Lars: I think most of the cities are getting recognition today, through Michelin or Top 50, but one that very few have visited is Baiersbronn. A 16,000 inhabitants village in the middle of The Black Forest that has two three-starred and a two-starred Michelin restaurant. One star per 2,000 inhabitants must easily be the world record and the restaurants are outstanding!

DI: Name five places you would recommend as must-go-to eat and drink in your hometown?

Lars: Well, I live in a small villlage in Switzerland, and while I appreciate my neighbours, including the restaurants, I dont think I could justify enticing people to visit Schwarzenbach for the gourmet experience! So let me take my city of birth, Copenhagen, where the multiple times number one in the world, Noma, is of course a must. I would also recommend Denmark’s old classic restaurants Kong Hans and Søllerød Kro, where classic qualities meet modern techniques. New kid on the block Alchemist is also very exciting, with Rasmus Munks 45 dishes in three hours – and I have to unashamedly mention our own Geranium.

C

Mr. Seier Christensen’s own photo of the creation of Alinea’s iconic Jackson Pollock dessert during Dining Impossible in Chicago.

—————————————

DI: Name five places you would recommend as must-go-to eat and drink in the world?

Lars: Le Pavillon Ledoyen in Paris, Diverxo in Madrid, Enoteca Pinchiori in Firenze, Alinea in Chicago, and Schwarzwaldstube in Baiersbronn. Phew, that was hard – now can I mention five more?

DI: Where would do you want Dining Impossible to go in the future?

Lars: You know, one of the great things here is that Kristian decides the trips. I am not sure I would yet have made it to San Sebastian, and certainly not Lima, unless Dining Impossible had inspired me to do so. So I am very happy to sit back and wait in excitement for Kristian’s next great idea, and if my schedule allows it, I am guaranteed to participate!

—————————————

Unknown

Lars Seier Christensen is co-founder of Saxo Bank and founder of Seier Capital. From Copenhagen, Denmark – based in Schwarzenbach, Switzerland. Dining Impossible attendee in Copenhagen, Barcelona, San Sebastián, Chicago and Lima.

January 1st 2016 Lars Seier Christensen entered a new phase of his life. Since 1995 he has been co-CEO at Saxo Bank, but after 20 years he felt the time had come to try something else and founded Seier Capital. He is still a substantial shareholder of the bank he co-founded in 1992, and it remains by far his most important portfolio company.

A portfolio that also includes 3*Michelin restaurant Geranium, Endless Jewelry, investment in contemporary artworks, fine wine collections and yachts amongst others.

—————————————

11698365_10153113235445805_6571737056446497309_n

Lars Seier Christensen at Geranium in Copenhagen.

—————————————

logo-1

Hungry for more? View Dining Impossible 18 – Copenhagen, this August.

OK-dining-impossible-copenhagen-18-2

BARBERSHOP BARCELONA: SECOND WEEK – A PHOTO SERIE

Barbershop_Barcelona_Walter_Nagar (6)

After a hectic first week in Barcelona the nomad Italian pop up restaurant Barbershop got settled in and started refining its tasteful dishes, also adding a delicious new amuse – the grilled octopus with potato foam and aioli in crusty bread.

Run by Chef Walter El Nagar, Barbershop has been shaking Los Angeles gastro scene for the past 4 years with. At Barbershop Chef El Nagar displays a cooking style defined as an exciting mix of Italian roots and flavours, Californian formats and subtle international influences.

Barcelona is the first city on a tour through the Mediterranean Europe. For the second set of nights, La Foodieteca was the venue where Walter el Nagar displayed his delicious creations before an exciting audience of experienced diners. 

This is what happened.

—————————————

Barbershop_Barcelona_Walter_Nagar (9)

Mise en place cleared – ready for guests.

Barbershop_Barcelona_Walter_Nagar (22)

Barbershop_Barcelona_Walter_Nagar (15)

The Octopus…

Barbershop_Barcelona_Walter_Nagar (16)

Potato foam filled in crusty bread…

Barbershop_Barcelona_Walter_Nagar (17)

Barbershop_Barcelona_Walter_Nagar (19)

Barbershop_Barcelona_Walter_Nagar (20)

Et violà: Grilled octopus with potato foam and Aioli in crusty bread.

—————————————

SERVICE

Barbershop_Barcelona_Walter_Nagar (7)

Team at work

Barbershop_Barcelona_Walter_Nagar (18)

Barbershop_Barcelona_Walter_Nagar (31)

Barbershop_Barcelona_Walter_Nagar (36)

Barbershop_Barcelona_Walter_Nagar (37)

????????????????????????????????????

—————————————

Barbershop was originally born for the need of Chef El Nagar expressing the things he learned as a young chef and has been created in numerous neighbourhoods of Los Angeles, always evolving and adapting to every situation; growing in popularity while grabing all influences it could in a melting pot of tasty cultures.

—————————————

THE MENU

IMG_7362

“Irreverent and surprising”, as Walter describes it, his way of cooking is an expression of three factors: His Italian origin that makes him love and use Mediterranean flavours above all others – citrus, olive oil, sun vegetables and sea food -, his Californian raising that makes him come up with quick, light and trendy dishes,- and his international influence and inspirations as he has cooked along many fellow chefs from all over the world, which gives his dishes small trace of exotic and varied cuisines.

—————————————

????????????????????????????????????

Hen’s favourite chicken.

Fish

Fish & Cheese: Burrata, hot and cold seafood, vermouth ponzu.

DSC_0509

The pairing: Gin Mare and 1724 tonic.

Barbershop_Barcelona_Walter_Nagar (34)

Cacio e ovo crudo: Asparagus, liquorice sabayon, parmigiano reggiano.

Barbershop_Barcelona_Walter_Nagar (35)

Its pairing: Nigori Sake.

Barbershop_Barcelona_Walter_Nagar (38)

—————————————

Pasta

Star dish: Sea Urchin Linguine with marinated tomato, black garlic and clams.

Barbershop_Barcelona_Walter_Nagar (39)

Barbershop_Barcelona_Walter_Nagar (1)

Squab (young pigeon), burnt eggplant, wild mushrooms, coffee and pairing: Mas La Mola red wine.

Plating

Dessert

Candied tomato, white chocolate, vanilla and strawberry.

IMG-20160611-WA0019

Your moment of Zen.

—————————————

Barbershop Ristorante continues in Barcelona until end July 2016 before setting up in other parts of the Mediterranean Europe. For future tantalizing dinners, please visit Barbershop’s website (press link).

In case of interest or/and press, please contact Marta Perez at:

marta.perez@bon-vivant.dk

________________________

logo-1

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.

________________________

Hungry from more? Check out this article on Barbershop by Honest Cooking.

1