BON VIVANT COMMUNICATIONS

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THE WORLD COMES TO GENEVA VOL. 8: YOJI TOKUYOSHI OF MILANO

For the eight edition of ‘The World comes to Geneva’ La Bottega invites Yoji Tokuyoshi, chef owner of Japanese/Italian Tokuyoshi in Milan.

Tuesday and Wednesday, October 29 and 30th.

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LA BOTTEGA DOES IT AGAIN

Geneva resides only 200,000 souls and yet many millions visits the picturesque lake-town every year. NGOs, politicians, billionaires, hoteliers and socialites – guests from all over world make a stop in the French capital of Switzerland. The world comes to Geneva, and for the past couple of years also to La Bottega.

First the Peruvian superstar chef Diego Muñoz travelled to Geneva to cook, followed by culinary enigma Atsushi Tanaka of A.T in Paris. Then kiwi-bad boy Matt Lambert of The Musket Room in New York City. Also Russian storyteller Igor Grishechkin of CoCoCo in Saint Petersburg, and then haute cuisine chef Ulrik Jepsen of À L’aise in Oslo.

Recently Italian TV-star Giuliano Baldessari, chef owner of grand restaurant Aqua Crua located in the intimate of town Barbarano Vicentino VI, west of Venice, and latest Eric Vildgaard of comet rising 1*Michelin Jordnær just north of Copenhagen, that took all by surprise – Denmark included.

Y O J I   T O K U Y O S H I

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Yoji Tokuyoshi was born in Tottori, Japan. At the age of 18 he moved to Tokyo attended a cooking school which resulted in internships and jobs in numerous Italian restaurants. His passion for the Italian cuisine took him on a journey to Italy where he stood side by with Massimo Bottura as sous-chef for 9 years at Osteria Francescana.

In 2015 he opened his own restaurant in Milan: the Italian city with the largest number of international residents as the business, fashion and innovation capital of the country. His hard work, talent and creativity lead him to receive his first Michelin star after just 10 months of opening.



‘Contaminated’ Italian Cuisine is the identity of Tokuyoshi’s restaurant and is based on the encounter between Italian and the Japanese culture complimenting and inspiring each other rather than one overshadowing the other, and thereby giving life to a strong and creative identity.

Gyotaku reflects the meeting between these two cultures: ingredients and flavours of the Italian tradition expressed through Japanese techniques and aesthetics. Tokuyoshi portrays the ancient art of Japanese fishermen who, in special occasions, dyed the fish with ink and printed its shape on a piece of paper, creating works of art.

“Mention creative cuisine in Milan and Yoji Tokuyoshi immediately comes to mind. With typical Japanese humility and precision, this chef has been serving imaginative cuisine in his eponymous restaurant for the past couple of years. His original dishes full of decisive flavours take diners on a culinary voyage around his native Japan and adopted home of Italy, the country that has nurtured his professional development.” – Guide Michelin.

F R A N C E S C O   I B B A

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Founder and owner of the premises, Chef Francesco Gasbarro has entrusted a talented young chef: Francesco Ibba. Chef Ibba has been working for two years the other premise of the “Bottega planet”: L’Osteria della Bottega, which is located in the heart of of Geneva’s old town.

Ibba grew up in Sardinia. This beautiful land located between sea and mountains offer a wide variety of products. The delicious fish of the Mediterranean sea, the culinary treasures of the mountains and the fresh products of the numerous farms represented the daily life of the future chef.

His cuisine celebrates traditional Italian recipes while revisiting them in his own way. There is originality in the display, exquisite in the deep flavours and happiness in discovering the dishes. To him happiness and generosity are fundamental ingredients in cooking. Returning to the roots and avoiding the unnecessary, he tells the story of a product, a season and local producers that fuel his battle against the standardisation of taste.


Francesco Gasbarro & Francesco Ibba

The first characteristic of the flagship restaurant, also in old town Geneva, is its location. 1*Michelin La Bottega overlooks the magnificent Place Deneuve which also hosts the Grand Théâtre de Genève, newly renovated, and the bucolic Parc des Bastions. La Bottega is at the end of the elegant Rue de la Corraterie where Geneva top shops and galleries can be found.

Enjoying a Gault Millau ranking of 16/20, La Bottega is also awarded by a Michelin star in the prestigious red guide. Enter the restaurant and discover the beautiful interior decoration of the Italian architects Sestini and Forti.

They emphasized simplicity and authenticity. Various noble fabrics are to be discovered, such as raw glazed wooden tables, black leather seats on the elegant chairs, light fabrics used for the curtains.

La Bottega was awarded with a Michelin star just 7 months after opening. Michelin states: “La Bottega uses top quality ingredients and makes dishes with distinct flavours, carefully prepared to a consistently high standard.”

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DETAILS IN SHORT

Who: Yoji Tokuyoshi of Tokuyoshi and Francesco Ibba of La Bottega.

When: Tuesday-Wednesday, October 29-30th

Where: Rue de la Corraterie 21, 1204 Genève, Switzerland

Menu: 8-course tasting menu plus snacks for CHF 180.

Reservations: +41 22 736 10 00 or at www.labottegatrattoria.com

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

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

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HIŠA FRANKO MEETS TAUBENKOBEL

Two Central European culinary dynasties of Pannonia heritage cook together at both their respective countryside oases in Austria and Slovenia. Two chefs exceptionally integrated in terroir, cooking the very soil of their origin.

Ana Roš of Hiša Franko meets Alain Weissgerber of Taubenkobel.

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The first dinner takes its place at at Hiša Franko on Thursday October 17th in the lush Soča Valley – harsh, remote, but breathtakingly beautiful. Set at the foothills of the towering mountains and next to the emerald river, while sourcing from what the near nature has to offer, makes conditions and the setting for the first collaboration dinner nothing short of spectacular.

CHEF PROFILES

ANA ROŠ

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As a self-taught chef, Ana doesn’t adhere to any particular culinary style. Her cuisine is firmly based on the environment that provides all the produce and endless source of inspiration.

When she met Valter, Ana left her career in diplomacy to become a cook. After years of travelling and soaking up the experience Ana established her own, distinctive voice.

Her cuisine is expressive, intense and unorthodox, her philosophy is simple – follow the nature. Take what the season offers, combine the unexpected, don’t be afraid to take risks. When you come to her restaurant, the first rule is: try to relax, enjoy and put aside any prejudice you might have. When she fully express her culinary vision and the unique terroir, Ana creates magic.




The diet in these parts was always dairy and meat based, so expect a lot of cheese and all its by-products on Hiša Franko’s menu. The restaurant is closely knit with the community of foragers, shepherds, cheese makers, hunters and fishermen.

It’s an area abundant with trout, deer, goats, fruits and wild plants that Hiša Franko incorporate in their plates on a daily bases. The restaurant’s legacy goes back 50 years to where Valter’s father Franko served his famous English roast-beef in the house where, during World War I, Ernest Hemingway may or may not written “Farewell to Arms”.

Hiša Franko holds 17,5 points by Gault Millau and ranks #38 on The World 50 Best Restaurant List.

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ALAIN WEISSGERBER

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Known as one of the leading chefs of Central Europe and accoladed as 2018 “Austrian Chef of the Year”, the French-born Alain Weissgerber sees it as his mission to open people’s eyes to the richness of Austrian,- more specifically Pannonian cuisine.

He works very closely with local farmers, planning out the produce to be grown and farmed for every year, as well as substantial foraging.

Alain Weissgerber’s cuisine has a deep feeling of the countryside. Al-round created, combined and executed in a way that both comforts and conquerers eye, heart, tastebud and belly of the diner. It simply has terroir and blends perfectly in with the remaining experience of Taubenkobel. Supreme quality, creative, tasty as hell, fun and playful without being pretentious.


Once the cheapest house in Burgenland, Taubenkobel now boasts 12 luxurious, unique guest rooms, an exquisite restaurant and the more casual “Greisslerei” next door (16 points by Gault Millau), beautiful gardens and a small lake, transformed to be used as a natural swimming pool.

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

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

Taubenkobel holds 18 point by Gault Millau and held 2*Michelin until Guide Michelin stopped rating in Austria outside Salzburg and Vienna.

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DETAILS IN SHORT

Who: Ana Roš of Hiša Franko and Alain Weissgerber of Taubenkobel.

When: Thursday, October 17th.

Where: Hiša Franko, Staro Selo 1, 5222 Kobarid, Slovenia

Menu: 12-course tasting menu at € 150.

Reservations: +386 5 389 41 20 or at www.hisafranko.com

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

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

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Hungry for more? Go forage in a Benz with The Last Pannonian Cowboy.


THE MAGNIFICENT NINE – NORDIC CHEFS’ MEETING AT HOTEL FREDERIKSMINDE

Nine very talented Nordic chefs from Denmark, Sweden, Faroe Island, yes, even from Paris come together to cook at 1*Michelin Frederiksminde at the idyllic countryside of South Zealand, a mere hour’s drive from Copenhagen.

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On Sunday October 13th no less than nine talented chefs takes Alice’s journey down the rabbit hole, away from the noisy and bustling streets, and instead into the bright blue skies and tranquil scenes of the provincial town of Præstø – the home of Hotel Frederiksminde, surrounded by huge romantic gardens just 100 meters from the seaside.

C H E F S

Poul Andrias Ziska, KOKS (2*), Leynavatn, Faroe Islands

Gabriel Hedlund, Vollmers (2*), Malmö

Kristian Baumann, 108 (1* – W50B #89), Copenhagen

Andreas Møller, Copenhague (1*), Paris

Rainer Gassner, Ti Trin Ned (1*), Fredericia

Kamilla Seidler, Latin America Best Female Chef 2016, Lola, Copenhagen

Torsten Vildgaard, Former Ex. Chef/CDC, Studio/Noma (1*/2*), Copenhagen

Henrik Jyrk, IBU, Copenhagen

Jonas Mikkelsen, Hotel Frederiksminde (1*), Præstø

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Each chef makes a signature dish, and all these in a grand menu combined bubbles, snacks, wine menu, coffee/tea and sweets is offered to aficionados and feinschmeckers at the favourable Danish countryside price of 2950 DKK (€400,-).

Should you be interested in one or more seats for this great culinary evening at the idyllic Danish countryside, please press here.

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F R E D E R I K S M I N D E

The Danish capital Copenhagen has for a decade been hailed as the holy grail of innovative and experimental food, that leaves a gaze of excitement on diners and critics alike. With the size of the country only just surpassing that of the state of Maryland, and a population just below 6 million, one could easily be oblivious to what the rest of the country has to offer.

This was evident with the people behind the Michelin guide, as they didn’t venture out of the large cities until 2016 – not coincidentally the year that Frederiksminde and chef owner Jonas Mikkelsen received their first star.

Located just an hour’s drive south of Copenhagen, even the trip to Frederiksminde feels like Alice’s journey down the rabbit hole.

The noisy and bustling streets of the Danish capital slowly give way to bright blue skies and tranquil scenes, until finally you reach the provincial town of Præstø. And as soon as you step out, you realise that this is not just a feast for your stomach, but also one for your soul.

Jonas Mikkelsen in one of his gardens at Hotel Frederiksminde

Since 2010 Jonas Mikkelsen has been steering the kitchen, making it one of the top restaurants in the country, and many believe that Frederiksminde was one of the key factors in the Michelin guide finally expanding their horizons.

Frederiksminde is definitely the polar opposite of the standard Copenhagen fare. Præstø is a small coast town in the south of Zealand with only 4000 habitants. The restaurant is part of the Frederiksminde Hotel; a historical building surrounded by green parks, an amazing view of the sea and beautiful, classic yet modernised town houses. You couldn’t ask for a more idyllic setting.

The location is 100 meters from the seaside and the city itself is calm and romantic. It has a have a huge garden where much of the used produce is grown, like different cabbages, carrots, potatoes, radishes, edible flowers and herbs. So when you dine at Frederiksminde, you taste the surroundings.

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The serene surroundings also feed Jonas Mikkelsen’s creativity when it comes to creating his menus.

With so many of their ingredients being grown in-house, and a handful available by foraging the nearby surrounding forests for mushrooms and berries, it is often the weather conditions that dictate how the menu is assembled as it’s impossible to control the speed of the growth, and sometimes an abundance of radishes will grow.

This in sync with nature forces to think creatively on how to incorporate these in dishes, without it becoming repetitive and compromising the quality. And always with a great focus on vegetables. Although being regarded as one of the best restaurants in Denmark, Jonas Mikkelsen doesn’t label the food as typical New Nordic, as one could expect:

“We have definitely been labelled New Nordic, but I don’t think we are. We aren’t a dogmatic kitchen and I also use ingredients like truffles and Iberian ham, but we do primarily use local produce, and that is one of the expressions of the typical Nordic kitchen”, he explains.

Jonas Mikkelsen doesn’t care much for labels and instead focuses on the craftsmanship and thought behind the execution. His vision for Frederiksminde has not changed, since he first sharpened his chefs knives there for the first time nine years ago; “To be among the very best in Danish gastronomy. At this point it’s only my own abilities that set the limits for what we can do at Frederiksminde”, he says.

So next time you are in Copenhagen, take a trip down the rabbit hole to Præstø and visit Frederiksminde, to feed both your body and your soul.

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SELECTED ARTICLES

A Masterful Kitchen by the Fjord  White Guide

An Unforgettable Evening at “Mindet”  Anders Husa

Hotel Frederiksminde: A Feast for Body and Soul  Honest Cooking

Bon Vivant Communications is a global gastro embassy specialising in culinary diplomacy for star chefs and restaurants, exclusive dinner parties, star chef world tours, luxury resorts, cultural marketing, filmmaking and entrepreneurism.

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

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BON VIVANT LOVES SONEVA LUXURY RESORTS IN THE MALDIVES

The definition of luxury is something that is a rarity, and in today’s society that is peace, time and space. Luxury is about feeling the sand between your toes and dinner under a canopy of a billion stars. It’s about reconnecting with yourself and the natural environment with experiences that are as far removed from the urban environment as possible.

With an intention to provide real luxury and experiences that are both rare and strike a chord in your heart, we present you Soneva – three dazzling resorts; two in the Maldives, one in Thailand.

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T H E   M A L D I V E S

Imagine being dropped off in the middle of the Indian Ocean, then picked up by a seaplane and flown across different shades of clear turquoise water, coral islands, beaches, blue lagoons and extensive reefs, before you like a secret agent on holiday smoothly slide down to the water just outside a private island, hand over your socks and shoes and jump into a big speedboat that takes you into the shores of the original desert isle hideaway in the Maldives – to paradise.

Welcome to Soneva Fushi – one of the few resorts that has it all: service, laid-back luxury, captivating beauty, outmost privacy and a slow life attitude. One of three mesmerising resorts created by Sonu and Eva Shivdasani; Soneva Fushi and Soneva Jani both in the Maldives, and Soneva Kiri at Ko Kut-island in Thailand. All three resorts that endorse barefoot luxury with the ever so appealing philosophy:

“no news, so shoes”.

It’s with the outmost pleasure we can inform that Bon Vivant from Summer 2019 represents Soneva on culinary matters and welcome these dazzling resort jewels into our global family of star chefs, gourmet restaurants, famous dinner parties, fun-loving food festivals and culinary filmmaking.

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U N I Q U E   D I N I N G

Besides the hundreds of things that makes Soneva Fushi special; from its intelligent luxury, great sustainability, unbelievable Robinson Crusoe-villas, countless leisure awards and activities – we could go on – then Soneva has created a long variety of quite remarkable culinary projects too.

The vegetarian “Fresh The Garden” where you can dine high above the luscious gardens and smell the aromas of the herbs waft up from below. The central open kitchen gives you front-row seats to the action. Choose to sit under cover or up in treetops beneath the starry night sky. It’s magic.

Or “So Hands On” – a six seat sushi counter run in partnership with Chef Kenji Gyoten of three-starred Michelin Sushi Gyoten in Fukuoka, Japan, whose restaurant has a waitlist of a year.

And “Once Upon a Table” (they have a way with names) – a culinary theatre showcasing some of the biggest names in fine dining. There is no menu, allowing the creativity and skills of the visiting guest star chef to take centre stage.

Like its excellent sibling Soneva Jani offers a long range of culinary pleasures.

One of those “So Engaging”, their chef’s table, which offers a mystery menu for five very special guests only, where you from a front row seat to the action can converse with the head chef as he prepares exciting, delicious dishes for his guests of honour.

Perhaps get the munchies at “The Crab Shack” that includes an upstairs deck to watch sunsets from. Including dishes such as the Sri Lankan Mud Crab curry, or the Alaskan crabs that rotate through the week. The Crab Shack is voted as the ‘World’s Most Romantic Restaurant’ by CNN.

Or join the monthly “Full Moon Dinner” – a unique dining experience prepared only once a month in celebration of the full moon. Satiate your appetite with dinner under a glowing moon, served on the sandbar of resort’s beach.


3*Michelin Gert De Mangeleer cooking at Soneva Fushi.

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F E S T I V A L   O F   C O L O U R

Like at Soneva Fushi intriguing culinary options are more than plenty at Soneva Jani. Indeed also because of “Festival of Colour” that makes this year a great time to visit Soneva, as it celebrates a diverse array of guest activities and experiences on offer, ranging from visiting Michelin-starred chefs and astronomers, through to authors, champion free-divers, artists and more.

Each month of the year is associated with a different colour and theme, which will be brought to life at Soneva’s resorts through special on-site events and collaborations.  Underscoring the Festival of Colour is a series of short “colour” films created by the renowned French film director Bruno Aveillan, who was inspired by the different colours he discovered at Soneva.

Upcoming star chefs at Soneva Fushi and Soneva Jani are amongst others:

Jerome Banctel of 2*Michelin Le Gabriel, Paris, Kenji Gyoten of 3*Michelin Sushi Gyoten, Fukuoka, John Burton-Race of 1*Michelin New Angel, Dartmouth, Julien Royer of 2*Michelin and “Asia’s 50 Best Restaurant” Odette, Singapore, Maxime Meilleur of 3*Michelin René et Maxime Meilleur, Saint-Martin-de-Belleville.

Gregoire Berger of Ossiano (the underwater restaurant at Atlantis), The Palm, Dubai, Giancarlo Perbellini of 2*Michelin Casa Perbellini, Verona, Yoann Conte of 2*Michelin Yoann Conte, Veyrier-du-Lac, Bart De Pooter of 2*Michelin Pastorale in Reet, Antwerp and Tim Raue of 2*Michelin Tim Raue, Berlin.

View more via this link to “Festival of Colour” about the chefs, astronomers, authors, champion free-divers, artists, directors and other notabilities that visits Soneva in the Maldives.


Once Upon a Table where guest star chefs cook at Soneva Fushi.

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SELECTED LINKS

WEBSITE : DISCOVER SONEVA LUXURY RESORTS

Guardians of places that have existed long before us, our unique vision is inspired by nature’s magnitude, mystery and enchanting beauty.

FORBES: SONEVA KIRI – ASIA’S MOST FUN LUXURY RESORT

In 15 years as a travel writer, I thought I’d tried everything. But until recently, I’d never had to wear a seat belt to have a snack.

NO DESTINATIONS : SONEVA JANI – A MODERN LUXURY RESORT

There are many luxury hotels in the Maldives, but Soneva Jani’s exceptional amenities paired with its commitment to sustainability makes it the best.

NO DESTINATIONS: A BAREFOOT LUXURY MALDIVES RESORT

A sustainable paradise surrounded by the Indian Ocean, Soneva Fushi is one of the few resorts in the Maldives that has it all: service, laid-back luxury, and a slow life attitude.

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In case of interest or/and press please reach out to Kristian Brask Thomsen through ambassador@bon-vivant.dk

Bon Vivant Communications is a global gastro embassy specialising in culinary diplomacy for star chefs and restaurants, exclusive dinner parties, star chef world tours, luxury resorts, cultural marketing, filmmaking and entrepreneurism.

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

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COCOCO IN SAINT PETERSBURG ENTERS THE WORLD’S BEST RESTAURANT LIST

The planet’s biggest culinary celebration takes place when The World’s 50 Best Restaurant List announces this year’s popularity ranking on Tuesday June 25th at the dazzling grand theatre of Marina Sands Bay in Singapore.

But already today the list from 51-120 was released with the mesmerizing CoCoCo in Saint Petersburg, gastronomically head by Russian storyteller Igor Grishechkin, entering the list for the first time ranked as #104.

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A B O U T   C O C O C O

For many, Russian food remains an enigma, enclosed between stereotypes of the Soviet regime and pre-revolutionary romanticised notions of Russians only eating blinis with caviar.

The reality is contemporary chefs such as Cococo’s Igor Grishechkin are combining staple products and flavours of their childhood with a modern, more technical and creative lens, and in time potentially creating new Russian cuisine as forward (and historic) as new Nordic.

That being said; if you know Russian culture, literature, poetry and history then you quite easily can understand Igor Grishechkin’s universe. But even if not, you cannot but help being amused by his cooking’s playfulness, almost as telling fairytales to a child.

Through creativity he has set a clear culinary path by telling grand tales of Russia’s history though his dishes. From the opulent area of the Tsars, over the Communist Soviet Union, to a tantalising New Russian Cuisine partly shaped through the struggles of embargoes.

Of a proud heart he cooks the very soul of his home country.


Cooking history – here Russian Imperialism in shape of white chocolate Fabergé egg with caviar, sauce hollandaise and gold recalls the Easter jewel that Alexander III would give to Empress Maria Feodorovna (Dagmar of Denmark) each year.

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This results in an experience that narrates stories of Russian yesteryear in the present, conjures the spirit of especially Saint Petersburg that delights your inner-child and only cooked with pristine products from the North-Western part of the world’s largest country.

“Memory informs a great many of my dishes”, explains Igor. “I set out to bring restaurant recognition to seemingly humble traditional tastes and nostalgic Russian dishes from my childhood that have been forgotten. I re-evaluate them to create a new extraordinary cuisine.”

“My cooking is about authentic Russian tastes, only everything is modernised with a new identity and, most importantly, a new optimism and joy.”

The restaurant’s appearance, alike its cuisine, is modern and undeniably Russian. Bright, ethnic, clear and ironic. Velvet and wood, gold and dinner china, mirrors, shining crystals and hovering black feathers of the restaurant’s symbol; the Hen.

With “cococo” being close to the phonographic Russian for a hen’s “cluck-cluck-cluck”. Over-all the details of Cococo’s decor creates an alluring image of a jewellery box you want to continuously look at, bewitched and mesmerized.

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Matilda Shnurova

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CoCoCo opened in 2012 and is the brainchild of celebrity, style icon, global diner and patron of the ballet, Matilda Shnurova. With a nymph-like elegance befitting of the Silver Age of Russian poetry Matilda has created Saint Petersburg’s most fashionable and forward-thinking restaurant.

Andrey Zakharin, Chief Editor and Chairman of The World’s 50 Best Restaurants Academy for Russia, Central Asia & Eastern Europe, explains;

“Matilda is acquainted with all current culinary trends, and together with Igor she travels the world to study and experience the best restaurants. This knowledge does not change but instead enrich the strict and clear concept of CoCoCo, working only with local products of the North-Western region of Russia.

This conscious asceticism, as well as knowing of contemporary cooking techniques, gives Igor Grishechkin the opportunity to show his talent and Matilda, to present it to the world.”


A mother’s broken flower – the most Instagrammed dish in Russia.

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SELECTED LINKS

ROYALTY OF RUSSIAN DINING – HONEST COOKING

COCOCO WEBSITE – A NEW PRESENTATION OF RUSSIAN CUISINE

IGOR GRISHECHKIN: A RUSSIAN CULINARY STAR – CHEF’S PENCIL

TRADITIONAL RUSSIAN FOOD REINVENTED – FINE DINING LOVERS

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

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

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Hungry for more? Go into depth with Igor Grishechkin’s cooking.


THE WORLD COMES TO GENEVA VOL. 6: GIULIANO BALDESSARI OF AQUA CRUA

For the sixth edition of ‘The World comes to Geneva’ La Bottega invites Italian TV-star Giuliano Baldessari, chef owner of dazzling restaurant Aqua Crua.

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LA BOTTEGA DOES IT AGAIN

Geneva resides only 200,000 souls and yet 14 millions visits the picturesque lake-town every year. NGOs, politicians, billionaires, hoteliers and socialites – guests from all over world make a stop in the French capital of Switzerland.

The world comes to Geneva, and for the past couple of years also to La Bottega.

First the Peruvian superstar chef Diego Muñoz travelled to Geneva to cook, followed by culinary enigma Atsushi Tanaka of A.T in Paris.

Then kiwi-bad boy Matt Lambert of The Musket Room in New York City, recently also Russian storyteller Igor Grishechkin of CoCoCo in Saint Petersburg, and latest haute cuisine chef Ulrik Jepsen of À L’aise in Oslo.

 On June 18th La Bottega greets the sixth guest chef and this time the Italian TV-star Giuliano Baldessari, chef owner of dazzling restaurant 1*Michelin Aqua Crua located in the intimate of town Barbarano Vicentino VI, west of Venice.

Chef Baldessari’s ingredients are shaped with technique, creativity and cheerfulness to extract their true primordial taste. 

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CHEF PROFILES

GIULIANO BALDESSARI

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Giuliano Baldessari was born in Trento, surrounded by hotels and restaurants this was where his passion for cuisine and hospitality was created.

After attending cooking school in Levico Terme, Giuliano cooked at Hotel Posta and Cavallino Bianco in Ortisei, Grand Hotel in Cortina D’Ampezzo and Villa D’Este in Cernobbio, while also being overseas.

Back in Italy – at Aimo and Nadia in Milan, then France to be with Marc Veyrat, first at Auberge de L’Eridan in Annecy and at La Ferme de mon Père in Mègeve.

In France Baldessari met Massimiliano Alajmo, who wanted him to join Calandre. From that year Baldessari was Alajmo’s right-hand for a full decade.

In summer 2013 the turning point when Baldessari decided to set out on a new adventure and opens his own restaurant. He meets by chance Francesco Dal Toso and his family and he falls in love with a farmhouse in the centre of Barbarano Vicentino, a small village 20 kilometres south of Vicenza.

Aqua Crua originates from here, from the combined effort between Giuliano Baldessari and the Dal Toso family.

A year from the opening, he receives the Most Creative Cooking of Alpe Adria Award by Guida Magnar Ben, he wins the Sparkling Menu of Villa Franciacorta and at the end of 2015 he is awarded his first Michelin star.

From 2016 Giuliano Baldessari has been one of the four judges of Top Chef Italia TV series, together with Annie Feolde, Mauro Colagreco and Moreno Cedroni.


Giuliano Baldessari, Annie Feolde and Mauro Colagreco on Italian Top Chef.

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Giuliano Baldessari’s cuisine is a sharing cuisine. This is why he has chosen to create a seamless open space between the kitchen and the dining room. His cuisine is also a ‘simple cuisine’, based on a limited ingredients.

A cuisine of subtraction where 1 is always better than 2 and where vegetables play an increasingly important role. Food that smells of earth, the earth of Trento which has been abandoned but never forgotten.

Ingredients shaped with technique, creativity and cheerfulness to extract their true taste. Products paired according to a taste which has been shaped up in the mountains, at the grandparents’ table, but which is able to look further on.

FRANCESCO GASBARRO

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In the heart of Geneva, just a few steps from the Grand Theatre and the Old Town, La Bottega fits perfectly with the atmosphere of the place, among the beautiful buildings adorned with stucco and wrought iron stores.

With a modern and rational design, the facility was made with recycled materials by Italian architects and craftsmen. Simplicity and minimalism are the watchwords. A warm, welcoming and informal dining experience for gourmets.

La Bottega has always been acknowledged for being a Michelin awarded fine dining restaurant with a high gastronomic level, while still maintaining a casual and relaxed atmosphere with down to earth service. Exactly this is also what Chef Patron Francesco Gasbarro strives to offer his guests when they visit.

Head Chef of La Bottega is Francesco Ibba. Originally from Cagliari in Sardinia, he has been attracted to the vast world of cooking since his childhood, thanks to the traditional recipes of his Mamma and a father Chef.

Before coming to Switzerland he cooked all over the Italian peninsula, inculcating the essential rule: “cook with passion and good taste”.

From northern Italy to the southern parts, Francesco Ibba expanded his culinary knowledge from the salty flavours of the Mediterranean Sea to the Nordic cuisine of the Alps and its freshwater lakes.

He has continued to perfect his techniques by working at various avant-garde institutions, and in Geneva he has refined his culinary knowledge to a grand tasty Italian tasting menu; bold and adventurous but always true to Italy.

To him happiness and generosity are fundamental ingredients in cooking. Returning to the roots and avoiding the unnecessary, he tells the story of a product, a season and local producers that fuel his battle against the standardisation of taste.

In 2015 La Bottega was a Michelin star just 7 months after opening. Michelin states: “La Bottega uses top quality ingredients and makes dishes with distinct flavours, carefully prepared to a consistently high standard.”

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DETAILS IN SHORT

Who: Chef Giuliano Baldessari of Aqua Crua (Barbarano Vicentino VI) and Chef Francesco Gasbarro/Francesco Ibba of La Bottega (Geneva).

When: Tuesday, June 18th.

Where: Rue de la Corraterie 21, 1204 Genève, Switzerland

Menu: 8-course tasting menu plus snacks for CHF 150.

Reservations: +41 22 736 10 00 or at www.labottegatrattoria.com

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

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

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Hungry for more? Reasd this in-depth interview with Francesco Gasbarro.


CLAUS MEYER, JORGE VALLEJO, SØREN SELIN, EMMA BENGTSSON & FREDRIK BERSELIUS – SJØMAT PÅ SØRLANDET

The five international chefs speak alongside producers, philosophers, artists and local chefs in the idyllic Southern parts of Norway.

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Up in Norway, inside one of the fjords where the vikings used to hang out, a very local food symposium has taken its place over the past 7 years.

And even though this annual happening hasn’t had the attention of the world it has previously managed to attract the minds of René Redzepi, Heston Blumenthal, Rasmus Kofoed and Magnus Nilsson.

The for non-Scandinavians difficult name to pronounce; “Sjømat på Sørlandet” (Seafood in Southern Norway) has for the past four editions collaborated with Bon Vivant Communications on attracting culinary figures to participate in the evolvement of this region that produces a grand variety of pristine products.

Such as culinary explorer Diego Muñoz, Latin America’s Best Female Chef 2016 Kamilla Seidler, Copenhagen caviar prince Jonathan Berntsen of CLOU, as well as facilitating Esben Holmboe Bang of 3*Michelin Maaemo in Oslo.

Esben Holmboe-Bang, Kamilla Seidler, Jonathan Berntsen in Norway, 2017.

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In 2018 the fantastic four visiting was as diverse mix of international chefs:

 Chef owner of Latin America’s Best Restaurant and World’s No. 7, Mitsuharu ‘Micha’ Tsumura of Maido in Lima; former World’s Best Female Chef Elena Arzak of 3*Michelin Arzak in San Sebastián.

New York City-based Noma co-founder Mads Refslund, and Purveyor of Pannonian Cuisine Alain Weissgerber of Taubenkobel in Austria; one of 15 chefs globally to be featured in “Michelin Stars – Tales from the kitchen”.

Mads Refslund, Elena Arzak, Alain Weissgerber and Mitsuharu ‘Micha’ Tsumura at Sjømat på Sørlandet in 2018.

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This year things are intensified even further with a range of very interesting, diverse and immensely creative figures in the rocky Norwegian coast land:

Jorge Vallejo of World’s 50 Best Restaurant List’s No. 11 Quintonil in Mexico City,  Frederik Berselius of 2*Michelin Aska in New York City, and Emma Bengtsson of 2*Michelin Aquavit also in the Big Apple.

New Nordic Cuisine-founder and global culinary serie entrepreneur Claus MeyerSøren Selin of 2*Michelin AOC in Copenhagen and Ulrik Jepsen of high rising À L’aise in Oslo.

2019 includes Emma Bengtsson, Jorge Vallejo, Søren Selin, Frederik Berselius, Ulrik Jepsen and New Nordic Cuisine-founder Claus Meyer.

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Speakers also include Maksut Askar of Neolokal in Istanbul, and legend Maître d’ Didier Fertilati – previously of The Fat Duck and Quique deCosta. The list of Sjømat på Sørlandet’s speakers is stated in Norwegian at Sjømat på Sørlandet, April 9-10, Rosfjord, Norway.

For further interest please contact Kristian Brask Thomsen at

ambassador@bon-vivant.dk

 

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

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

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Hungry for more? Please view The Quintonil Quest.

THE QUINTONIL QUEST BY JORGE VALLEJO

The celebrated chef owner of Mexico’s best restaurant and The World’s 50 Best Restaurant List No. 11 Quintonil, goes on a powerful culinary quest through five European countries and culinary projects in just 16 days.

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M E X I C O    C I T Y

With no real further introduction needed as this Mexican magician has taken most of the culinary world by storm while also moving rapidly up The World’s 50 Best Restaurant List, with a first entry as No. 35 in 2015 to an impressive No. 11 in 2018, when the grand event was held in Bilbao.

Soon a gastro quest by this all star goes through various cultures and cuisines. It kicks off with a hectic 16 days tour through West, North and Eastern Europe with destinations such as Copenhagen, the Norwegian countryside, Helsinki and Saint Petersburg.

But the adventure begins at the Dutch National Rijksmuseum in Amsterdam.

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A M B I A N T    A M S T E R D A M 

In Amsterdam the Mexican inspirator cooks in the hectic but supremely efficient and fun, grand open kitchen of 1*Michelin RIJKS at the Dutch National Rijksmuseum, where he alongside blonde patron Joris Bijdendijk and his brigade of 20 dedicated chefs cook a collaboration menu of highly executed and tasty plates for lunch and dinner over three days.

Amongst many previous guest chefs at RIJKS are names alike Virgilio Martinez of Central in Lima, Richard Ekkebus of Amber in Hong Kong, André Chiang of Singapore, Kamilla Seidler, then of Gustu in La Paz and Mitsuharu ‘Micha’ Tsumura of Maido in Lima – the last two mentioned during cooking expedition curated by Bon Vivant Communications.

Local hero Joris Bijdendijk.

The Rijksmuseum tells the story about the Netherlands. Influences from countries far and near can also be seen. At RIJKS the swanky restaurant with a sizzling open kitchen follows this pattern: quality, authenticity and uniqueness translated to the kitchen, the chefs, the interior and the location.

Basically RIJKS is the Rijksmuseum served up on a plate. Friday April 5th, Saturday April 6th and Wednesday April 7th Jorge Vallejo cooks alongside the super team of RIJKS for lunch and dinner. To learn more about RIJKS and this event, please follow this link to the restaurant’s website.

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S O U T H E R N    N O R W A Y

Up in Norway, inside one of the fjords where vikings used to hang out, a very local food symposium has taken its place over the past 6 years. And even though this annual happening hasn’t had the attention of the world, it has previously managed to attract the great minds of René Redzepi, Heston Blumenthal, Rasmus Kofoed and Magnus Nilsson.

The for non-Scandinavians difficult name to pronounce; Sjømat på Sørlandet (Seafood in Southern Norway) has for the previous three years collaborated with Bon Vivant on attracting great culinary figures to participate in the growing evolvement of this region that produces a grand variety of pristine products.

Figures as culinary explorer Diego Muñoz, Elena Arzak of 3*Michelin Arzak in San Sebastián, Latin America’s Best Female Chef 2016 Kamilla Seidler, Alain Weissgerber of Taubenkobel in Austria, Latin America’s No. 1 Mitsuharu ‘Micha’ Tsumura of Maido, as well as having facilitated the presence of Esben Holmboe Bang of 3*Michelin Maaemo and many others.

This year things are intensified with Jorge Vallejo having his second stop in Norway, accompanied by:

Frederik Berselius of 2*Michelin Aska in New York City, Emma Bengtsson of 2*Michelin Aquavit also in the Big Apple, New Nordic Cuisine-founder and global culinary serie entrepreneur Claus Meyer – Søren Selin of 2*Michelin AOC in Copenhagen and Ulrik Jepsen of high rising À L’aise in Oslo.

Speakers also include Maskut Askar of Neolokal in Istanbul, and legend Maître d’ Didier Fertilati – previously of The Fat Duck and Quique deCosta.

The list of Sjømat på Sørlandet’s speakers is stated in Norwegian at Sjømat på Sørlandet, April 9-10, Rosfjord, Norway. Jorge Vallejo speaks April 9th.

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C O O L    C O P E N H A G E N

Quintonil’s world centers on the study and expression of Mexico’s rich ingredient varie in dishes, sauces and preparations. Each ingredient Quintonil uses is chosen with knowledge of its provenance, method of cultivation and most relevant features as a way to harness its maximum potential.

It’s their unwavering commitment to quality standards as they support true sustainable in partnership with producers, providers and farming communities.

Jorge brings this vision and philosophy to Denmark by the use of classic Mexican top products while also combining them with those of the Nordic.

He does so at the immensely sexy and design-winning Latin American restaurant Llama, where walls and floors are lined with handcrafted Mexican cement tiles, melding iconic design influences from Latin America with Copenhagen cool.

On Thursday April 11th Llama celebrates their 5th Anniversary by having Mexico’s Best Chef cooking a delightful tasting menu for local patrons, socialites, gourmands and selected press.

During a night of grand celebration Jorge Vallejo cooks 8 courses of the finest Mexican possible when being away from his own kitchen and producers.

On Friday April 12th Jorge & Co joins Llama on running a “normal” night at the pumping restaurant that turns into a buzzing nightclub on weekends. On a grand a la carte menu of opportunities Quintonil assists Llama with three tantalising servings on the restaurant’s 8-course tasting menu.

More information on this great event is to come. Should you already wish to reserve a table, then please reach out lo Llama through their website.

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W H I T E    H E L S I N K I

The cornerstone of Quintonil’s menu is the care taken with each ingredient. It’s about balanced and healthy dishes, with flavour as the essential element.

Without discarding protein, ever-present on the menu, the vegetable ingredients play an extraordinary role as they render maximum potential in everything from starters to desserts.

Pastor is a grand Latin American restaurant in Helsinki, where Jorge Vallejo & Co for three nights create an in-depth 5-course Mexican menu supported by creative for,- and after play of tantalising bites by Pastor.

This includes talks from Jorge Vallejo on his thoughts of Mexican cuisine and in which direction he empowers it to go.

Pastor was founded 5 years ago, with the restaurant really having found its place on the Helsinki restaurant scene. 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 flavours, but the interior is more minimalistic, trendy Scandinavian.

View more about the Pastor by visiting the restaurant’s website where you also can book seats for Quintonil’s dinner in Helsinki on Monday March 15th, Tuesday 16th and Wednesday 17th.

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G R A N D    S A I N T    P E T E R S B U R G

As the final stop on his hectic European endeavour Jorge Vallejo teams up with culinary pioneer and Russian storyteller Igor Grishechkin at CoCoCo.

Kicking off a dazzling night of high gourmet, glamour and grand bravour, Mexico’s best chef and Russia’s great white hope co-create an 8-course tasting menu for 80 patrons, socialites, special invitees and perfect strangers in the former capital of Tsars.

CoCoCo is the brainchild of owner and royalty of Russian dining, celebrity Matilda Shnurova, and with Igor Grishechkin as the creative Executive Chef responsible for creating the daily jaw-dropping dishes.

Igor Grishechkin and Matilda Shnurova.

Igor cooks while telling tales of Russia’s history with his dishes. From the opulent area of the Romanoffs, over the Communist Soviet Union, to a tantalising New Russian Cuisine shaped through the struggles of embargoes.

A experience that, through Igor’s innovative cooking, narrates stories of Russian yesteryear, conjures the spirit of Saint Petersburg and delights your inner-child.

The restaurant’s appearance, alike it’s cuisine, is modern and undeniably Russian. Bright, ethnic, clear and ironic. Velvet and wood, gold and dinner china, mirrors crystal shine and hovering black feathers of restaurant’s symbol.

In all details that create an alluring image of a jewelry box.

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CoCoCo has previously hosted dinners with Mauro Colagreco of Mirazur, Gaggan Anand of Gaggan and Vladimir Muhkin of White Rabbit.

Grand Dinner Celebration, Friday April 19th, CoCoCo, Saint Petersburg.

Igor Grishechkin, Matilda Shnurova and Gaggan Anand.

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On all matter of press or/and interest in the Quintonil Quest and partners please reach out to Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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

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

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Hungry for more? Dig into this Mexico City Guide by Jorge Vallejo.

FREDERIKSMINDE – MICHELIN AWARDED COUNTRYSIDE KITCHEN IN DENMARK

A mere one hour drive from Copenhagen you’ll find one of the most idyllic and pristine restaurants in Denmark, and it’s 36-year old brilliant chef Jonas Mikkelsen, who in 2016 caught the eye of the Michelin-guide.

It’s with great pleasure that we introduce you to the idyllic Hotel Frederiksminde, located in serene surroundings just south of the Danish capital.

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P R Æ S T Ø ,  D E N M A R K

The Danish capital Copenhagen has for a decade been hailed as the holy grail of innovative and experimental food, that leaves a gaze of excitement on diners and critics alike. With the size of the country only just surpassing that of the state of Maryland, and a population just below 6 million, one could easily be oblivious to what the rest of the country has to offer.

This was evident with the people behind the Michelin guide, as they didn’t venture out of the large cities until 2016 – not coincidentally the year that Frederiksminde and chef owner Jonas Mikkelsen received their first star.

Located just an hour’s drive south of Copenhagen, even the trip to Frederiksminde feels like Alice’s journey down the rabbit hole.

The noisy and bustling streets of the Danish capital slowly give way to bright blue skies and tranquil scenes, until finally you reach the provincial town of Præstø. And as soon as you step out, you realise that this is not just a feast for your stomach, but also one for your soul.

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Since 2010 Jonas Mikkelsen has been steering the kitchen, making it one of the top restaurants in the country, and many believe that Frederiksminde was one of the key factors in the Michelin guide finally expanding their horizons.

Frederiksminde is definitely the polar opposite of the standard Copenhagen fare. Præstø is a small coast town in the south of Zealand with only 4000 habitants. The restaurant is part of the Frederiksminde Hotel; a historical building surrounded by green parks, an amazing view of the sea and beautiful, classic yet modernised town houses. You couldn’t ask for a more idyllic setting.

The location is 100 meters from the seaside and the city itself is calm and romantic. It has a have a huge garden where much of the used produce is grown, like different cabbages, carrots, potatoes, radishes, edible flowers and herbs. So when you dine at Frederiksminde, you taste the surroundings.

The serene surroundings also feed Jonas Mikkelsen’s creativity when it comes to creating his menus. With so many of their ingredients being grown in-house, and a handful available by foraging the nearby surrounding forests for mushrooms and berries, it is often the weather conditions that dictate how the menu is assembled as it’s impossible to control the speed of the growth.

And sometimes an abundance of radishes will grow.

Being close to products is essential to Jonas Mikkelsen’s chefs life to why he has planted a grand herb and vegetable garden at Hotel Frederiksminde.

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This in sync with nature forces to think creatively on how to incorporate these in dishes, without it becoming repetitive and compromising the quality. And always with a great focus on vegetables. Although being regarded as one of the best restaurants in Denmark, Jonas Mikkelsen doesn’t label the food as typical New Nordic, as one could expect:

“We have definitely been labelled New Nordic, but I don’t think we are. We aren’t a dogmatic kitchen and I also use ingredients like truffles and Iberian ham, but we do primarily use local produce, and that is one of the expressions of the typical Nordic kitchen”, he explains.

Jonas Mikkelsen doesn’t care much for labels and instead focuses on the craftsmanship and thought behind the execution. His vision for Frederiksminde has not changed, since he first sharpened his chefs knives there for the first time nine years ago; “To be among the very best in Danish gastronomy. At this point it’s only my own abilities that set the limits for what we can do at Frederiksminde”, he says.

So next time you are in Copenhagen, take a trip down the rabbit hole to Præstø and visit Frederiksminde, to feed both your body and your soul.

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

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

ambassador@bon-vivant.dk

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

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

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Hungry for more? Have a look at this film from Frederiksminde.

“With some of the restaurants I visit, you can always see from where they borrowed their techniques, but here it is a complete experience, and I understand why Frederiksminde is on everyone’s to-do list.”

– Rebecca Buur, Editor of Michelin Guide Nordic.

THE WORLD COMES TO GENEVA VOL. 5: ULRIK JEPSEN OF À L’AISE IN OSLO

Proceeding with their set of collaboration dinners “The World comes to Geneva” fast rising 1*Michelin La Bottega now invites the fifth chef.

This time the Danish but super French-cooking chef Ulrik Jepsen – a new star shining bright in Oslo with haute fine dining establishment Restaurant À L’aise.

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F L A S H B A C K

As a part of the dinner series, La Bottega this February created a highly inventive collaboration dinner featuring Russian culinary pioneer and storyteller Igor Grisheckhin of CoCoCo in Saint Petersburg.

This was the fourth collaboration dinner in a series that began when the Peruvian superstar chef Diego Muñoz travelled to Geneva to cook, followed by culinary enigma Atsushi Tanaka of A T. in Paris as well as Matt Lambert of The Musket Room in New York City.

View impressions and dishes of the recent Italian-Russian dinner at here at French-written super blog; Le Dos de la Fourchette.

Igor Grisheckhin & Fernando Forino at La Bottega.

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On Tuesday March 26th La Bottega hosts their fifth chef, this time looking North, all the way to Oslo, Norway, from where they have invited the Danish but super classic French-cooking chef Ulrik Jepsen – a new star shining bright on the Norwegian culinary scene.

With one stellar review after another this chef’s young haute cuisine establishment undeniably strengthens Oslo’s position on the world food map. It’s named À L’aise; tricky on the tongue, but très magnifique on the palate, also making La Bottega very pleased to invite this dazzling establishment to be amongst its friends of grand chefs and restaurants across the world.

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CHEF PROFILES

ULRIK JEPSEN

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

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

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

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

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

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

On the plate? Think freshly caught langoustine, pristine caviar, lemon sole, Foie Gras, pigeons, Périgord truffles, an enormous French cheese trolley, grand soufflés. the works. And Le Canard à la Presse, a rare 19th century delicacy.

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FERNANDO TOMMASO FORINO

Fernando Tommaso Forino’s love for food started at a young age, when he would watch his mother and grandmother, in awe, while they were cooking family meals. At 13 he got his first part-time job in a pizzeria, and at 14 he already knew his passion and enrolled in culinary school.

By the time he was 15 he worked in hotels that would arrange elaborate dinner banquets, and by 17 he started working at 1*Michelin La Cantinella in Naples.

When he graduated at 18 he began nurturing his passion for food and deliberately looked to the best restaurants in the world for his training. This led him to renowned places like Copenhagen’s Noma and Chicago’s Alinea before returning back to Naples.

Here he embarked on a gastronomical adventure at Il Mosaico, located in the five-star resort Terme Manzi Hotel, working for two years as sous-chef under culinary mastermind Nino d Costanzo.

About a year ago, Fernando packed his chef’s knives and moved to Geneva to take over the kitchen of the renowned La Bottega, which has made its mark on the local culinary world by serving exquisite Italian food.

Being renowned for their Italian food, Fernando didn’t make any grand changes to the menu of La Bottega which cuisine is known as being inspired by Italian tradition, and instead of remaking classic dishes they instead reinterpret the flavors with a contemporary approach.

Fernando fully uses his international experience to fulfill this philosophy.

In the heart of Geneva, a few steps from the Grand Theatre, La Bottega fits perfectly with a warm atmosphere amongst the beautiful buildings adorned with stucco and wrought iron stores.

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THE MENU

Toast Souvenir
trout, avocado pesto, rocket, peanuts

Turbot and Chives
caviar, butter, leaves

Bottoni Pasta
filled with chicken sauce genovese, green peas, onion

Smoked Langostine
violet asparagus core, consomme, lardo

Red Mullet
with leek and pears, red cabbage and whisky sauce

Pigeon “ En Crepinette “
bianchetto truffle jus, green asparges potato

Omelette Norwegian
rhurbarb, grand marnier, vanilla

“A Wrong Pizza”
a kind of pizza revisited to be a dessert, and beer sorbet

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DETAILS IN SHORT

Who: Chef Ulrik Jepsen of À L’aise (Oslo) and Chef Fernando Tommaso Forino of La Bottega (Geneva).

When: Tuesday, March 26th.

Where: Rue de la Corraterie 21, 1204 Genève, Switzerland

Menu: 8-course tasting menu plus snacks for CHF 150.

Reservations: +41 22 736 10 00 or at www.labottegatrattoria.com

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

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

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Hungry for more? Read The Italian Star of Geneva.