BON VIVANT COMMUNICATIONS

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

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ON SCENE IN SALZBURG

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

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

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

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

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

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

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

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

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

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

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

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

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SØREN SELIN’S MENU

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

Kohlrabi with apple, green kale and tarragon cream

Scallop with fermented asparagus, radise and crown dild

Baked onion with Imperial caviar and elderflower

Blue lobster with red currant and  flowers

Lemon Sole “Barbecue“

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

Glazed quail with smoked bone marrow, apple and sorrel

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

Burnt Jerusalem artichoke, roasted hazelnuts, salty caramel and chestnut

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

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

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

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DETAILS IN SHORT

What: Søren Selin’s Menu at Restaurant Ikarus.

When: All December.

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

Price: 175,00 € per person.

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

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

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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

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Photos by Signe Birck, Helge Kirchberger and Hangar 7.

DIEGO MUÑOZ COOKS AT THE RITZ-CARLTON IN MACAU

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

November 10th to 13th, 2016.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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ABOUT THE RITZ-CARLTON MACAU

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

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

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

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

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DETAILS IN SHORT

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

When: Thursday November 7 to Sunday November 10th.

Where: The Macau Ritz-Carlton

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

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

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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CLOU ANNOUNCED AS RESTAURANT OF THE YEAR IN DENMARK

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RESTAURANT OF THE YEAR

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

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

Chef owner Jonathan Berntsen (blue suit) states:

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

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

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

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

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

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

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ABOUT CLOU

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

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

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

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

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

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

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Jonathan Berntsen exclusively offers his excellence to lectures, food festivals, consultancy and exclusive dinner parties.

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

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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

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Gala night photos by Jesper Rais.

PAULO AIRAUDO COOKS AT RETHINKING IMPACT DINNER BY LOMBARD ODIER BANK IN HONG KONG

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Lombard Odier Bank invites Italo-Argentinean Star Chef Paulo Airaudo to cook at a two day summit on sustainability, low-carbon pathways and zero waste philosophy, organised at The Ocean in Hong Kong.

October 27th & 28th

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Located in San Sebastián, the enterprising and resourceful Paolo Airaudo 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 Donostia-San Sebastián.

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San Sebastian by night.

Airaudo announced his departure from La Bottega in Geneva, his last co-created project that accoladed him with a Michelin star soon after opening, now to start a new solo path in Spain. This new direction in his career involve events and collaborations of all kinds, as The Rethinking Dinner, whose organisers share in his philosophy and concern on the need of a global change.

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LOMBARD ODIER

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By combining sustainability with its family business heritage, Lombard Odier – one of the largest private banks in Europe – has developed niche strategies in the area of Socially Responsible and Impact Investing – as well as longstanding philanthropic efforts and counsel for clients and will continue to advance the theme of doing well in wealth management circles by doing good.

With dramatic climate events entering our consciousness on a near daily basis in 2016 and better-than-expected progress arising from the COP21 Paris Agreement talks last December, they’ll in Hong Kong be focusing on the important issue of climate change as we gather clients and friends in Hong Kong on 27-28 October for a two-day event entitled Rethinking Impact.

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This two days of intimate discussion between entrepreneurs, chefs and leading companies, will have Christiana Figueres – former Executive Secretary of The United Nations Framework Convention on Climate Change (UNFCCC) as the major speaker for both days.

The dinner will be served at The Ocean, where Paulo Airaudo cooks alongside Agustin Balbi – in collaboration presenting a high tantalising menu based on sustainability.

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The Ocean in Hong Kong.

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DETAILS IN SHORT

Who: Paulo Airaudo and Agustín Balbi

When: October 27th 8 p.m

Where: The Ocean Restaurant, 28 Beach Road, Repulse Bay, Hong Kong

For press inquiries on Paulo Airaudo, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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Hungry for more? Then have a look at the culinary fact sheet of Paulo Airaudo.

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DIEGO MUÑOZ COOKS AT FAHRENHEIT BY MAISON DELLOS IN MOSCOW

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Maison Dellos invites Peruvian Superstar Diego Muñoz to cook alongside Chef Andrei Krasov – the talented young chef of Fahrenheit, as a part of Muñoz’s 2016 world exploration through 22 countries, cultures and cuisines in search of his future culinary DNA.

October 20th, 21st & 22nd.

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

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

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

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

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

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

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FAHRENHEIT

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

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

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

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

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

The Peruvian Superstar’s main style is known to be a high elaborated and experimental storytelling through Peruvian history; a cuisine that throughout recent years has allured diners from all parts of the world to his kitchen in Lima.

Come taste!

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DETAILS IN SHORT

What: Brasov-Muñoz Collaboration Dinner

When: Thursday October 20th, Friday 21st & Saturday 22nd.

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

Reservations: +7 495 651-81-70 or through website.

For press inquiries please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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DIEGO MUÑOZ COOKS AT TALLER IN COPENHAGEN – PART II

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Fast rising Venezuelan Chef Karlos Ponte invites Peruvian Superstar Chef Diego Muñoz to cook at Taller in Copenhagen, as a part of Muñoz’s 2016 world exploration through 22 countries, cultures and cuisines.

This is the second time Chef Muñoz visits Taller, recreating the great culinary success of the Pontos-Muñoz collaboration dinners in April earlier this year, naturally with a new exciting menu for new as well as previous guests.

Taller is the only place in the world where Chef Muñoz cooks twice this year – last time in-between Vienna and Barcelona, this time Helsinki and Moscow.

October 11th & 12th.

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

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

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

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

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

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

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TALLER

TALLER (pronounced “tal-yer”) serves high quality food with its roots in the Venezuelan kitchen, this is why the restaurant has a Spanish name. The name – Taller – means “workshop”, and the idea of the kitchen as a workshop is crucial for the way food is prepared and served at this dining diamond.

Here, creation should be understood as artisan as well as poetic creation. The idea of Taller as a workshop indicates a relationship between poetry and craftsmanship, as food is not only seen as the result of solid craftsmanship, but also as the fruits of poetic exertions.

At Taller, the process of cooking is thereby seen as closely related to more traditional art forms: the creation of food is not different in kind from the sculptor’s creation of the sculpture or the painter’s creation of the painting.

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Chefs Karlos Ponte & Diego Muñoz earlier this year.

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A workshop should also be seen as a place for exploration. This is true for Taller’s kitchen, where they play with both new and traditional culinary techniques, possibilities and combinations.

As well as for the guest, who explores new cultures through new flavours. This is where we reach one of the most fascinating aspects of food: through local produce it’s possible to travel to different cultures throughout the world.

The kitchen at TALLER is run by high rising chef Karlos Pontes who’s cooking is widely praised, internationally latest in Forbes with the alluring superlatives: “inventive, fun, foreign, tantalizing, clever and utterly delicious.”

Tallers’ cuisine is based on the Venezuelan kitchen, which is as diverse and fascinating as the Venezuelan landscape, with its Caribbean shores, dense Amazonian jungle, vast grassy plains and the towering Andes. Venezuela is a cultural kaleidoscope. This is reflected in the country’s food with its nuanced range of flavours.

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This is your chance to experience not only TALLER’s highly delicate translation of Venezuelan cooking, based mostly on Nordic ingredients into the surroundings of Inner Copenhagen, but also to see how high rising Chef Karlos Ponte works with a kitchen defined by Muñoz.

The Peruvian Superstar’s main style is known to be a high elaborated and experimental storytelling through Peruvian history; a cuisine that throughout recent years has allured diners from all parts of the world to his kitchen in Lima.

Come taste!

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DETAILS IN SHORT

What: Pontes-Muñoz Collaboration Dinner

When: Tuesday, October 11th & Wednesday, October 12th

Where: TALLER, Tordenskjoldsgade 11, 1055 Copenhagen K

Price: 1300 DDK for the menu, 2500 DKK including wine pairing.

Reservations: +45 72 14 08 71 or through this page.

For press inquiries please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 450 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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KAMILLA SEIDLER

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Danish Chef on a mission to champion Bolivian Cuisine. Latin America’s Best Female Chef 2016. Born in Copenhagen, living in La Paz.

When people meet Kamilla Seidler for the first time, they’re often baffled: who is this pale-skinned, blonde-haired Danish woman with perfect Spanish at the helm of Bolivia’s No.1 restaurant? But the unlikely champion of Bolivian cuisine has done more for gastronomy in her adopted country in recent years than any local chef, earning herself the title of “Dane of the Andes”.

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Before moving to Bolivia in 2012, Seidler’s cooking career was already on firm footing. She had worked in some of the world’s best kitchens, from Mugaritz in San Sebastián and Belmond Le Manoir Aux Quat’Saisons in Oxfordshire, to locally celebrated restaurants Paustian and Geist in her native Copenhagen.

Now, she runs Gustu together with Michelangelo Cestari, a Venezuelan-born chef whom she met when they worked together at Mugaritz. Seidler handles the cooking and Cestari takes care of the administrative part: “He loves the maths,” says Seidler, “and I prefer to geek out over something on a Silpat”.

Since they arrived in Bolivia their reconnaissance missions have taken them around the country, from the Altiplano to the national park of Madidi where they visited the outskirts to feast on braised monkeys and fluffy-haired wild boar called hochi.

Gustu has an idea, and that idea is a whole country. So the team travels to the Amazons, the mountains, everywhere so they can develop as chefs and at the same time help a country develop.

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Keeping a menu 100% Bolivian at the country’s most successful fine dining restaurant is somewhat of a challenge, but it’s one to which Seidler is firmly committed. With a huge sense of responsibility to farmers and producers across the country, she wants to make sure a fair price is always paid and that local workers receive an education as well as an income.

This means developing dishes based on whatever the farmers want to sell, be it not-so-dainty purple potatoes or huge quantities of alligator.

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A combination of natural talent and culinary creativity allows Seidler to transform the most basic Bolivian products, like anticuchos, or beef heart skewers, into beautiful dishes fit for the fine dining table.

But her success goes beyond the restaurant and across South America, where she spends time travelling to study and educate people to use the right products responsibly. It’s this combination of culinary skill and social commitment that have helped earn Seidler her reputation as one of the finest cooks in the region and, now, the esteemed title of “Latin America’s Best Female Chef 2016″.

Kamilla Siedler exclusively offers her gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.

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

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

Hungry for more? Have a look Behind the Scenes.

Kamilla Siedler

SELECTED LINKS

LATIN AMERICA’S BEST FEMALE CHEF 2016

Read about Kamilla’s impression on receiving the title of Latin America’s Best Female Chef on her own words.

THE NEW YORKER: THE TASTING MENU INITIATIVE

Gustu, housed in an imposing gray concrete cube with a bank of protruding windows, is both a restaurant and an experiment in social uplift.

THE GUARDIAN: BOLIVIAN NATIONAL PARK SERVING UP SUSAINABLE INGREDIENTS FOR FINE DINING

“In our experience, it’s difficult to connect with the product,” Seidler told the indigenous women. “There’s a market, but we need the connection. Together we can work on the quality.”

AORTA: BIODIVERSITY, SOCIAL ENGINEERING AND FINE DINING

Gustu is a fine-dining restaurant, but it is also part of a project with a much more altruistic aim: to rediscover and develop the indigenous food culture in a country where half of the population live in poverty, but where the rich biodiversity offers huge culinary potential.

INSTAGRAM: KAMILLA SIEDLER

Follow the life and culinary adventures of Kamilla Siedler on Instagram.

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SELECTED DISHES

Silky palm marrow with crunchy alpaca and poached egg yolk.

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Lama tartar with nasturtium, yuca crisps, rice and marrow mayonnaise.

'Tartar de llama, capuchina, crocante de yuca y yema de huevo'

Lamb tail, lamb with ‘chuño’, blackberry and ‘pinta boca’ chips.

'Cola de cordero con arándanos y papa pinta boca'

Caramelized oca, orange sorbet and banana-vinegar toffee.

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Chocolate bizchoco with spicy cocoa garrapiñado and cocoa sorbet.

'Bizcocho de chocolate con sorbete de cacao y cacao garrapiñado'

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“Young Danish Chef Seidler possesses a powerful culinary talent, and is fully committed to her mission to turn Gustu into a reference for Bolivian gastronomy.”

– The World’s 50 Best Restaurants.

DIEGO MUÑOZ COOKS FOR TWO NIGHTS AT PASTOR IN HELSINKI

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The Peruvian Ambassador to Finland invites Superstar Chef Diego Muñoz to cook for two days at Nikkei success restaurant Pastor in Helsinki alongside Head Chef Robert Von Bell, as a part of his 2016 world exploration through 22 countries, cultures and cuisines in search of his future culinary DNA.

October 6th & 7th.

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

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

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

During a highly concentrated 2016 Chef Muñoz explores Europe, South, -Central and North America, Asia and the Middle East through 22 different culinary projects across the world.

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

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

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PASTOR

Pastor was founded 2 years ago and serves Nikkei cuisine – the electing mix of Peruvian and Japanese cuisines, with the restaurant really having found its place on the Helsinki restaurant scene.

Pastor serves dinner through Monday to Saturday and on Friday and Saturday nights there’s a DJ playing crispy beats after dinner, with the place smoothly transforming into a bar/lounge with fresh cocktails.

Scenic summer panorama of the Market Square (Kauppatori) at the Old Town pier in Helsinki, Finland

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It’s an urban living room where you can eat, drink and hang out, and with many interesting design facts. It’s located in an old building in central Helsinki which housed the first co-ed school in Finland lead by Pastor Broberg, hence the name of the restaurant.

Much of the furniture has been custom made or is recycled, for example some of the chairs are old school chairs from Sweden which ties up nicely with the history of the building. The restaurant serves hot exotic flavors, but the interior is more minimalistic, trendy Scandinavian.

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THE MENU

For two nights a collaboration menu of 8 courses will be presented with 4 dishes by Diego Muñoz and 4 dishes by Robert Von Bell, featuring a drinks menu with a Peruvian Pisco aperitif and quality wines paired with the food designed by sommelier Pekka Koiranen – the first sommelier in Finland.

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 Above: The 8-course collaboration menu with Robert von Bell at Pastor. Below: Diego Muñoz in Copenhagen earlier this year.

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Diego Muñoz’s style is 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!

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DETAILS IN SHORT

Who: Diego Muñoz and Robert Von Bell at Pastor, Helsinki.

When: October Thursday 6th and Friday 7th.

Where: Pastor, Erottajankatu 4, 00120 Helsinki.

Menu: 8-course collaboration tasting menu for 160 €.

Reservations: +358 40 0344700 or info@pastorrestaurant.fi

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

The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

Hungry for more? Have a look Behind the Scenes.

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DIEGO MUÑOZ COOKS AT ESTUDIO MILLESIME IN PANAMA CITY

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Millesime World by American Express invites Peruvian Superstar Diego Muñoz to cook for three days at Estudio Millesime in the immensely creative Yoo Panama Tower by Philipe Starck – an iconic 60 story building with loft style apartments and penthouses offering spectacular ocean front or city views. 

September 20, 21 & 22nd.

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

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

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

During a highly concentrated 2016 Chef Muñoz explores Europe, South, -Central and North America, Asia and the Middle East through 22 different culinary projects across the world.

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

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

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ESTUDIO MILLESIME

In late 2013 the first Estudio Millesime, a gastronomic and sensorial space became a meeting point at St. Regis in Mexico City between companies, their guests and the best chefs in the world, interacting in continuous, various experiences happening.

In just two years it has become Latin America’s most famous and exclusive private dining club, attracting socialites, pleasure aficionados and cultural elite from all parts of the continent, now also opening a second Estudio Millesime in Panama City this September in the creative Yoo Panama Tower.

Presenting Diego Muñoz – one of the undisputed leaders of global gastronomy as the first visiting chef of what surely will be an impressive rooster to be, Panama Estudio Millesime sets the standard from Day 1.

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Above: Joan Roca in Mexico City. Below: Diego Muñoz soon in Panama City.

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A world of whimsical YOO inspired by Starck style and refined sophistication comes to Panama, with YOO Panama.

Located in the heart of Balboa Avenue, a spectacular strip that borders the ocean and offers magnificent views of the Panama Bay and Panama Canal, the 60 story building with architecture by Bettis-Tarazi Arquitectos in collaboration with YOO, towers over the Panama landscape.

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A double height lobby offers spaces to unwind and breakaway from the everyday. Residents can also enjoy a spectacular 3300 sq ft pool, surrounded by day cabanas and to ensure a perfect hide away and relaxation spaces for the most envied resident’s in Panama. Awarded in the Interior Design Apartment category at the International Property Awards for the Americas, 2014.

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DETAILS IN SHORT

Who: Diego Muñoz at Panama Estudio Millesime by American Express.

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

Where: Estudio Millesime Panama, Yoo Tower, Avenue Balboa, Panama City.

Reservations: Annabel River, eventos@millesime-panama.com

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

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

Hungry for more? Have a look Behind the Scenes.

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DINING IMPOSSIBLE 20 – BARCELONA

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The second last gourmet raid of the dining season and epic all-time favourite Barcelona. Spain’s second city and the self-confident capital of Catalonia – including The World’s No. 2 in Girona.

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

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

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

12 notabilities only.

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THE MENU

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Thursday, October 13th

Chapter 1 – The elBulli Alumni

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

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

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


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“The ultimate dinner party” – Forbes Magazine

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

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

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

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

Disfrutar was without a doubt the most anticipated Spain-opening of 2015.

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

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

Dress code: Classy laissez faire.

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

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Friday, October 14th

Chapter 2 – The World’s No. 2

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

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

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

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

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

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

Reservation Impossible.

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

Dress code: Formal elegance.

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

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Saturday, October 15th

Chapter 3 – The Grand Theatre

Our grand finale and very fun dining destination: the famous, glorious, adventurous and notorious Tickets. It is the beating culinary heart of Albert Adrià’s ambitious but straightforward goal: to convert Barcelona into the culinary capital of Europe.

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

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

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This evening the stage is set for a magnificent show: La Vida Tapa. At Tickets, gastronomy is linked to a way of understanding life. In this respect you will find humour, a great deal of character and a longer than long elaborated tapas menu extraordinaire. Expect elBulli classics as well as new wizardry combinations conceived by a great culinary mastermind.

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

An evening of surprises, we will have a party within a party in the circus-come-theatre-come-restaurant that is Tickets.

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Talk to chefs and restaurant people around the world and they know Albert Adrià not just as the little brother of the most important chef of the past 20 years, but as the brain behind Ferran’s empire, the wizard who helped establish the terms of avant-garde cuisine, and the man as responsible as any other for turning elBulli into the most influential restaurant of the modern cooking era.

Chefs will stand in line to tell you about his brilliance. The first in line will be Ferran himself. “He is without a doubt the most complete cook working in the world today.”

Dress code: It’s all about the attitude.

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

– The Wall Street Journal (2014)

Famous

Famous by day, notorious by night.

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

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

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

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DETAILS

Dining Impossible 20 – Barcelona is the full experience. Besides the extraordinaire dinners, it also includes receptions, selected transport and after parties at exclusive spots with a range of drinks, beverages and canapés.

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

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

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

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

– Sydney Morning Herald.

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