BON VIVANT COMMUNICATIONS

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BON VIVANT LOVES THE BEST CHEF AWARDS

Chefs celebrating chefs for being creative and inspiring.

Allow us to direct your attention towards The Best Chef and its annual awards. An event that in only four years has made its mark by nurturing and presenting the best of the world’s culinary scene; its current key players and the most interesting prospects of the new generation.

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T H E    W O R L D

The Best Chef is a very vibrant world community of passionate food lovers.

A project dedicated to celebrating the many talented chefs that create the best food experiences around the world, as well as being a global family of like-minded individuals that share culinary adventures. A common space where the old guard shares the core of the craft with the next generation, who in return inspires new ways of thinking.

In 2019, we witnessed first hand how The Best Chef made Barcelona the epicentre of the gastronomic world for three days by hosting their annual Award Gala at Barcelona University – a setting worthy of Harry Potter’s Hogwarts.

An opportunity where top players in the field came together not only to celebrate, but also to spark conversations and debates on events like Area Talks, and shared their work and progress on the innovation platform that has become Food Meets Science

Last year, while most of the world was on hold, The Best Chef remarkably also managed to create a grand three-day global virtual event that included its annual ranking list, Food Meets Science and Area Talks featuring some of the most prominent, upcoming and forward-thinking notabilities within global gastronomy.

Read also: Chefs Celebrating Chefs For Being Creative And Inspiring


Please view this link to The Best Chef’s universe which also displays the ranking list, topped in 2017 and 2018 by Joan Roca from El Celler de Can Roca, once by Björn Frantzén from Frantzén in 2019 and now by René Redzepi of Noma, who after a crazy 2020 was voted number one for the first time by showing how creativity and vision can turn a crisis into a success.

Being in the machine room of The Best Chef and helping the organisation to grow even further in reaching its major potential going forward is something we are very pleased to assist with. The Best Chef and its annual awards has gone from nowhere to everywhere in just four years by both nurturing and presenting the best of the world’s culinary scene; its current key players and the most interesting prospects of the new generation.

Bon Vivant Communications will have no influence on votes nor will any members of our staff vote for restaurants for The Best Chef Awards annual Top 100 list in the future.

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

ambassador@bon-vivant.dk

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Bon Vivant Communications is a global gastro embassy specialising in culinary diplomacy, exclusive dinner parties, star chef world tours, 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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Hungry for more? Read this in-depth US-article on The Best Chef.


ERIC VILDGAARD OF JORDNÆR IN COPENHAGEN COOKS WITH CHRISTIAN BAU AT VICTOR’S FINE DINING IN GERMANY

Two of Europe’s finest chefs team up and cook a dinner extraordinaire in an enchanting ensemble of a Roman villa and Renaissance château in the very heart of the border triangle where Germany, Luxembourg and France meet.

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Christian Bau of 3*Michelin establishment Victor’s Fine Dining cooks with Eric Vildgaard from 2*Michelin Jordnær for one night exclusively.

Sunday November 1st at Victor’s Fine Dining in Perl-Nennig, Germany.

Reservations: Fully booked.

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CHEF PROFILES


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CHRISTIAN BAU

A dedicated team. An exclusive ambience. Unique culinary creations. These are the hallmarks of Victor’s Fine Dining by Christian Bau, who was awarded his three Michelin stars in 2005 and has retained them ever since.

Bau’s menus read like a map of the world, with unique dishes created from exquisite ingredients, from exotic shellfish and seafood, to meat-based dishes to stunning desserts. Accompanied, of course, by matching wines selected for you by Nina Mann, Gault & Millau’s ‘Sommelière of the Year 2020’.

Victor’s Fine Dining is located in the beautiful castle Schloss Berg, which is part of the Victor’s Residenz-Hotel Schloss Berg. The Renaissance castle at the top Mosel in Perl-Nennig stands on the edge of Saarland and is very close to France, Luxemburg and Belgium.


Behind the castle façade, one will discover the quite unique fine-dining experience of 3*Michelin Victor’s Fine Dining. Creativity and the intensity of the flavours brought this restaurant to what it is today; one of the best haute cuisine restaurants in Germany.

Christian Bau firstly became a master of the French cuisine and was recognised for it before he completely changed the concept of the cuisine into a highly creative, contemporary cooking with massive influences from Asia. This demands enormous skills as well as bravery. Christian Bau is one of the few chefs in the world who successfully managed to make this change and combine these kitchens into a high-end fine dining experience.

Christian Bau is a specialist for fish and seafood, and by using elements of the Japanese dining culture, he creates taste patterns that are equally sophisticated and harmoniously stimulating. This includes his exceptional sense for top quality and freshness. Many products are prepared to be consumed raw.


No other but Christian Bau himself stands at the stove and lends a hand on each plate. The same applies for purchasing the ingredients. A dish is only prepared if all ingredients are available in the highest quality.

The same high standard is being used when it comes to wine. The fantastic selection of 780 types of wine and, recently, sake are stored within the castle’s historical vaulted cellar.

You will be surprised at the big armada of dishes which will come your way. Prepare yourself for deep and intense flavours in a castle environment you never will forget. Victor’s Fine Dining Schloss Berg is a must in Germany.

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ERIC VILDGAARD

“Jordnær – a love story.”

A former gang enforcer found the right path in life through unconditional love toward his wife and gastronomy, and created a two-starred Michelin restaurant in a historic but humble hotel within three years, while looking after six kids.

Jordnær took everyone in and outside Denmark by surprise when Michelin awarded the then unknown restaurant in the northern suburbs of Copenhagen a star during its first year of opening.

Since then, it has been full throttle on flavours — creating picturesque plates and mouth-watering creations of Nordic, French and Asian ingredients cooked with remarkable harmony. Amongst critics and global diners Jordnær quickly became a darling, and the restaurant was awarded a second Michelin star in February 2020, less than three years after opening.

The passionately run Jordnær (translation; Down to Earth) is housed in the northern suburbs of the city, on the ground floor of an unassuming looking hotel. Once inside, it’s a different story; the building dates from 1666 and the appealingly rustic modern restaurant comes with well-spaced tables, grey-painted timbers and superb mood lighting.

Seasonal ingredients are foraged by the talented, generous and largely self-taught chef, Eric Kragh Vildgaard, whose precise, skilfully prepared dishes have pure and harmonious flavours. His wife Tina is in charge of the service, which is performed with genuine warmth and knowledge.

Duo Tina & Eric Kragh Vildgaard bring forth new tones rooted in French, Nordic and Japanese traditions based mostly on Danish ingredients.

The atmosphere is very warm in the modernised “inn” with attractive plank floors, Nordic designer furniture and the impressive beam ceiling, with the service being both professional and personal.

Jordnær is a modern, sophisticated gem that suddenly popped up in the middle of the slightly old fashioned, bourgeoisie Gentofte-suburb of Copenhagen. It’s the story of the ugly duckling that turned into a beautiful swan in no time.

Nobody saw it coming. They do now.

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DETAILS IN SHORT

Who: Christian Bau & Eric Vildgaard

When: Sunday, November 1st 2020

Where: Victor’s Fine Dining, Perl-Nennig

Reservations: Fully booked

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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? Have a look Behind the Scenes.

PACO MORALES COOKS HISTORY AT SAN SEBASTIÁN GASTRONOMIKA

With a gastro world keeping its breath, San Sebastián Gastronomika runs with the culinary torch and keeps it burning.

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SAN SEBASTIÁN

The XXII edition of San Sebastián Gastronomika – Euskadi Basque Country right now takes place in a new format with presentations and live activities, and the attendance of the public through the new digital platform of the symposium.

Over 5 days, with 70 speakers, 50+ sessions and activities, and just as many broadcasting hours.

Registration is for free for the first time so no professional or amateur have had to miss out because of COVID-19. A unique opportunity created by one of the most endearing culinary spots in the world.

A place where you always feel at home – in soulful San Sebastián.

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The first days of a decisive – and this year mostly online edition of Gastronomika began with the millenary flavours of Paco Morales, and the futuristic pantry of Ángel León.

Paco Morales then went on to cook three symbolic “claiming territory” dishes in Pedro Subijana‘s legendary three Michelin-starred restaurant Akelarre in San Sebastián. Dishes that looks back, but projects forward.

Like a culinary Indiana Jones, Paco Morales recovers, studies and shapes a new culinary language, of the past. Morales is a chef of history – and if you love history then the experience at Morales’ restaurant NOOR in Córdoba in the South of Spain is an absolute must.

Read also: Gastronomika – there is much of Al-Ándalus to show.

Pedro Subijana and Paco Morales at Akelarre during Gastronomika.

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At Akelarre, Morales cooked a beautiful dish based on pine nuts and dried fruits; “architecture on a plate, a very from Cordoba dish”, he said and presented a cold cream of toasted pine nuts, green apple and Ras El Hanout that surprised with its velvety texture.

This was preceded with a grilled chanterelle with confit of boletus mushrooms, blanched sea cucumber. “Like porrusalda (Basque leek soup) but without potato or pumpkin” (New World products isn’t used at NOOR) with pieces of cod.

The last dish, a vegetable stew with leeks, turnip, pickled zucchini, aubergine, confit boletus and morels, “Everything caressed with almonds in a classic pilpil” (Basque sauce of olive oil, garlic and chili), Maroles ended.

Oyster with Kalamata olive juice, suckling jelly and kefir​. A great example of Morales’ cooking. This rom the second season at NOOR where Morales cooked the 12th and 13th century of Al-Ándalus’.

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What truly makes it hyper interesting is the culinary history lesson he currently offers in Andalusia’s Moorish heritage from the year 1000 to 1500. Andalusia was for more than 700 years known as Al-Ándalus under Arabic rule.

At NOOR (the Arabic word for “light”) you are allured into a sensory experience of exotic mystique and flavours executed with the precision, passion and creativity that the elite of Spanish chefs are worldwide beloved for.

NOOR has deservedly received two Michelin stars within just three years, and three “Soles” (Suns) – the maximum given by Repsol, which is the superior most influential Spanish dining guide.

In October 2020 the restaurant surprised the world by entering The Best Chef Awards Top 100 as a first entry ranked No. 29.

Read also: Gastronomika; NOOR – recipes for a historical moment.

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View articles from Paco Morales’ adventure at Gastronomika by Spanish national newspaper ABC. Quick translation into English is an option.

Gastronomika began October 5th and ends on October 9th.

M E D I A

San Sebastián Gastronomika: NOOR – recipes for a historical moment.

San Sebastián Gastronomika: There is much of Al-Andalus to show.

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

ambassador@bon-vivant.dk

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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? Have a look at NOOR’s website.

Paco Morales with Andoni Aduriz during Gastronomika. Morales served as head chef of Aduriz’ legendary restaurant Mugaritz for five years.

Paco Morales at San Sebastián Gastronomika 2020.
Visit the grand symposium’s website for further info.

JORDNÆR IN COPENHAGEN ENTERS THE BEST CHEF TOP 100 AS NEW ENTRY NO. 40

JORDNÆR; the trailblazing Copenhagen suburb restaurant that has taken the Nordics by storm over the past couple of years – with two Michelin stars gained within just three years, this Wednesday remarkably entered The Best Chef Awards Top 100 as a first entry ranked No. 40.

Premiere: Jordnær just released a short film.
Watch it here (Facebook) or here (Vimeo).

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C O P E N H A G E N

Since the opening of Jordnær in 2017 it has been full throttle on flavours – creating picturesque plates and mouth-watering creations of Nordic, French and Asian ingredients cooked with remarkable harmony – with guests from the old kingdom and around the world hoping to snatch a seat at this unexpected dining sensation of Denmark.

TINA & ERIC KRAGH VILDGAARD STATES:

“2020 has been a strange, challenging and yet remarkable good year to us. First the two-Michelin stars accolade, whereafter we immediately had to close our young restaurant for two months. And now this amazing first entry at The Best Chef Awards No. 40!

“It’s a bit surreal. We wish to thank all our colleagues who so kindly have voted for us. We hope to see you all at Jordnær soon again and wish all fellow-restaurants the best possible outcome of the difficult situation that our industry currently finds itself in.”

Amongst guests, suppliers and colleagues this remarkable couple with six kids are loved by all – with the success created based on their drive, experience, excellence and utter heart warmth desire to make their guests feel special. This shines through in everything they do.

Read also: Jordnær – A Love Story.

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

ambassador@bon-vivant.dk

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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? Watch this film about Jordnær.


NOOR IN CÓRDOBA ENTERS THE BEST CHEF TOP 100 AS NEW ENTRY NO. 29

NOOR, the illuminating restaurant hidden in the ancient heritage of Córdoba, Andalusia – once one of the brightest city lights of the modern world, entered The Best Chef Awards Top 100 as a first entry ranked No. 29.

Want to see NOOR in visuals?
Watch a film here (Facebook) or here (Vimeo)

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C Ó R D O B A

Paco Morales cooks history. He cooks the present in the past. Yes, even the future in the past. He worked at elBulli and he was the head chef of Mugaritz for 5 years. You can watch that whole story on Amazon Video Prime these days.

But what truly makes Paco Morales hyper interesting is the culinary history lesson he offers in Andalusia’s Moorish heritage from the year 1000 to 1500, at NOOR in Córdoba in the South of Spain.

At NOOR (the Arabic word for “light”) you are allured into a sensory experience of Arabic mystique and exotic flavours executed with the precision, passion and creativity that the elite of Spanish chefs are worldwide beloved for.

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PACO MORALES STATES:

“Being on The Best Chef Top 100 makes us very happy. It seems that things can work out by working hard. Even more at this time when everything is very difficult. Luckily guests still come to visit us and just being on this list is a complete luxury. Being listed so high is a real surprise!”

Like a culinary Indiana Jones, Paco Morales recovers, studies and creates. Creates a culinary language while doing it. He is a chef of history – and if you love history then the experience at Paco Morales’ restaurant in Córdoba in the South of Spain is an absolute must.

NOOR has deservedly received two Michelin stars within just three years, and three “Soles” (Suns) – the maximum given by Repsol, which is the superior most influential Spanish dining guide.

NOOR might be one of the most original restaurants in the world.
You (perhaps) just didn’t know it.

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

ambassador@bon-vivant.dk

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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? Have a look at NOOR’s website.


3*MICHELIN LASARTE OF BARCELONA MEETS 2*MICHELIN JORDNÆR IN COPENHAGEN

Two of Europe’s finest chefs team up and cook a grand dinner extraordinaire in Copenhagen this September for the second edition of “Product is Star”.

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Paolo Casagrande of 3*Michelin fine dining establishment Lasarte in Barcelona cooks with Eric Vildgaard at 2*Michelin Jordnær for one night exclusively.

20 servings tasting menu at 3000 DKK (excluding wine).

Tuesday September 29th at Jordnær in Copenhagen.

Reservations:

+4522408020 or info@restaurantjordnaer.dk

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CHEF PROFILES

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PAOLO CASAGRANDE

Like Copenhagen, Barcelona’s reputation as a destination city for fine dining has mushroomed. But until 2017 it did not have a restaurant with three Michelin stars. Finally Lasarte became the first in Barcelona to receive so.

Although the big name on the door is the 12 Michelin-starred Martín Berasategui, the Executive Chef Paolo Casagrande has been in charge on a day-to-day basis since 2012 and deserves much of the acclaim for Lasarte’s success.

Lasarte is a world-class restaurant. Every dish – without exception – works. It is the absolute embodiment of culinary sure-footedness. However it’s not showy or whizz-bang exuberant but an iron fist of flavour in a velvet glove of elegance.

It’s masterful cooking.

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Lasarte is more about evolution than revolution. It has evolved over time and is now at the peak of its powers. The restaurant’s service is refined and its accomplished cooking has a distinctive character. It deserves all of the praise and recognition it has received.

Modern and luxurious hotel located on the iconic Passeig de Gràcia, the main shopping street in the city and home to major national and international luxury brand shops, opposite the celebrated La Pedrera building, a few metres from Casa Batlló and close to the many other points of architectural and cultural interest that make Barcelona one of the most attractive cities in Europe.

The pre-modernist heritage that emanates from its walls, its exclusive luxury services, its varied and attractive range of cuisine under the direction of Martín Berasategui and its prime location are the calling cards of the Monument Hotel.

Lasarte’s recipe for success is quite “simple”;

work, strive, feel, listen, talk, taste, observe, thrill, improve, excite, think, imagine, inspire, decorate, pamper, reflect, research and work – work contentedly, eagerly, intelligently and intuitively to convey the flavours of the very best gastronomic experience to eager palates comme il faut.

Nature knows best and Lasarte follows its rules. The obsession is to work with the best produce offered by nature, the sea and the seasons, and transform it into a gastronomic experience. Each dish is created with passion, respect and care.

Achieving the third Michelin star was a source of great pride, but where Lasarte really strive to shine is in the restaurant’s dining room, and there is no better reward for than seeing guests dazzle with smiles of pleasure.

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ERIC VILDGAARD

“Jordnær – a lovestory.”

A former gang enforcer found the right path in life through unconditional love toward his wife and gastronomy, and created a two-starred Michelin restaurant in a historic but humble hotel within three years, while looking after six kids.

Jordnær took everyone in and outside Denmark by surprise when Michelin awarded the then unknown restaurant in the northern suburbs of Copenhagen a star during its first year of opening.

Since then, it has been full throttle on flavours — creating picturesque plates and mouth-watering creations of Nordic, French and Asian ingredients cooked with remarkable harmony. Amongst critics and global diners Jordnær quickly became a darling, and the restaurant was awarded a second Michelin star in February 2020, less than three years after opening.

The passionately run Jordnær (translation; Down to Earth) is housed in the northern suburbs of the city, on the ground floor of an unassuming looking hotel. Once inside, it’s a different story; the building dates from 1666 and the appealingly rustic modern restaurant comes with well-spaced tables, grey-painted timbers and superb mood lighting.

Seasonal ingredients are foraged by the talented, generous and largely self-taught chef, Eric Kragh Vildgaard, whose precise, skilfully prepared dishes have pure and harmonious flavours. His wife Tina is in charge of the service, which is performed with genuine warmth and knowledge.

Duo Tina & Eric Kragh Vildgaard bring forth new tones rooted in French, Nordic and Japanese traditions based mostly on Danish ingredients.

The atmosphere is very warm in the modernised “inn” with attractive plank floors, Nordic designer furniture and the impressive beam ceiling, with the service being both professional and personal.

Jordnær is a modern, sophisticated gem that suddenly popped up in the middle of the slightly old fashioned, bourgeoisie Gentofte-suburb of Copenhagen. It’s the story of the ugly duckling that turned into a beautiful swan in no time.

Nobody saw it coming. They do now.

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DETAILS IN SHORT

Who: Paolo Casagrande & Eric Vildgaard

When: Tuesday, September 29th 2020

Where: Restaurant Jordnær, Copenhagen

Menu: 20-course tasting menu

Reservations:

+4522408020 or info@restaurantjordnaer.dk

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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? Have a look Behind the Scenes.

BON VIVANT BECOMES PARTNER OF 2*MICHELIN JORDNÆR IN COPENHAGEN


Bon Vivant has entered a business partnership with the two Michelin-starred, Copenhagen restaurant Jordnær, that has taken the culinary Nordics by storm within a short period of time.

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PERSONAL ANNOUNCEMENT

I am very pleased to inform that Bon Vivant has entered a business partnership with 2*Michelin-starred Jordnær in Copenhagen.

The alliance doesn’t change anything in the daily work and/or relations. Bon Vivant represents the restaurant strongly as up to now, though of course, even more dedicated than through the past 10 months’ collaboration which have been very successful to put it mildly.

We are now family.

However, with this partnership, Bon Vivant will no longer represent any other restaurant in the mainland Kingdom of Denmark. Though my country of origin could easily be a source of future other earnings, this is a commitment I am happy to – and should make. A lion heart recognises this.

My only counter wish has been that no service happens at Jordnær without chef Eric Vildgaard being present in the kitchen. At least not until after a third Michelin star is achieved, which every fiber in my chubby-muscular gourmet body tells me Jordnær receives as the next restaurant in Denmark.


Tina and Eric Vildgaard at Jordnær in Copenhagen

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As it turns out, my wish wasn’t needed as Tina & Eric Vildgaard already share this philosophy and attitude towards future work and – as I see it – greatness. It’s no secret that this determined couple with six kids are loved by all and the success created is based on their drive, experience, excellence and utter heart warmth desire to make their guests feel special.

This shines through in everything they do.

On top, they are 100% self made without any (nor the need of) outside investors in order to make excellence happen. As a former restaurateur with 25 years of experience at numerous levels and roles within the world of fine dining, this is something that appeals tremendously to me and what I always have characterised as the true art of running a top restaurant;

That you create your personal vision of a beautiful moment; like movie scenes that you stage, where you cook the very best you have learned, serve and match it with beautiful wines while offering your guests a culinary gap in time where they lean ten centimeters back and fall in love with the experience, their lives and each other. 

This is the essence while the restaurant makes a healthy profit in order to take care of its loved ones and keeps pushing forward. This is the true art form and shows the restaurant is an all-round healthy, strong enterprise maximising its true potential.

This is why I have chosen Jordnær and why they have chosen me. We’re on the same page. It’s a win-win. Bon Vivant loves Jordnær. A lot.

Kristian Brask Thomsen

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Hungry for more? Dig into Jordnær – A Love Story.

FRANCESCO GASBARRO OF LA BOTTEGA IN GENEVA COOKS AT SARTORIA LAMBERTI IN MOSCOW

An all-in Italian dinner at The Ritz-Carlton in Moscow.

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On March 5th Francesco Gasbarro of 1*Michelin La Bottega in Geneva cooks and 8-course menu alongside Sergey Andreychenko, Chef of Sartoria Lamberti, the brand-new gastronomic fashion atelier created by Uilliam Lamberti.

Both chefs merge food and fashion in their own way. Sartoria by having collaborations with the most impressive designers, La Bottega – by inviting the best worlds’ chefs to cook in Geneva. Last, but not least, both chefs consider Italian cuisine in a fresh way and makes it stylish and modern.

Come join a buzzing and fun-loving Italian night where gastronomy meets fashion in one of the most creative dining rooms of the Russian capital.

(view details at the end of this page)

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CHEF PROFILES


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FRANCESCO GASBARRO

Francesco’s passion for cooking goes back to his very youth, when he started working in various Florentine restaurants. After achieving expertise in his profession, he launched his own restaurant in the residential area of Campo di Marte in Florence.

Francesco focuses his professional philosophy on a spectrum of traditional Italian and Tuscan dishes expressed in a modern language. An impassioned devotion to experimentation and a marriage of the highest-quality ingredients are the hallmarks of Chef Gasbarro, along with a profound knowledge of wine that has his main focus at La Bottega in Geneva.


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 emphasised 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 after just 7 months. 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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SERGEY ANDREICHENKO

Sergey Andreychenko belongs to new wave of young and promising chefs in Russia. Ukrainian by roots, he spent his childhood in Paris where he tried his hand in gastronomy for the first time.

At 16 years old he was back to Kiev from Lille, where he made his first steps at the professional kitchen. At first, in the Armenian restaurant, then in the team of Denis Komarenko, one of the best chefs of Ukraine.

Before meeting with Uilliam Lamberti, Italian chef and businessman who brought him to a big game, Sergey has been working in Poland and Turkey.

Once he was back to Moscow as a souschef at Community, he was noticed by Uilliam and was proposed to head the kitchen of Montifiori at Patriarchy Ponds, and then, in November 2019, he became the head chef of Sartoria Lamberti, one of the most promising projects of Moscow culinary map.

Sartoria Lamberti is a gastronomic atelier located on the ground floor of The Ritz-Carlton Moscow. Food and fashion are intertwined as closely as possible. As you enter the restaurant you are welcomed with a small studio in which a seamstress embroiders monograms on gifts.

And here, next to it, is an open-air kitchen where the chef prepares classic and modern fashionable Italian dishes. You can see exhibits of the Italian Fashion Museum on mannequins in shining showcases. Each year Sartoria collaborates with one of the best Italian tailors to create a collection of designer costumes for their front of house staff.

The place where an Italian passion for food meets an Italian love for fashion. Classy handmade. Designed by Uilliam Lamberti, style of Alex Alekminsky.

Uilliam Lamberti, Creator of Sartoria Lamberti.

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DETAILS IN SHORT

What: Gasbarro/Andreychenko Collaboration Dinner

When: Thursday, March 5th 2020

Where: Sartoria Lamberti, The Ritz-Carlton, Moscow

Price: 7500 rubles for an 8-course Italian tasting menu

Reservations: +7 495 7950025 or info@sartorialamberti.com

For press inquiries please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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bon-vivant-ogo

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 600 journalists, bloggers and writers, as well as 6000+ luxury diners around the globe.

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CENTRAL EUROPEAN CULINARY OASIS TAUBENKOBEL OPENS FOR SEASON 2020

This weekend a favourite culinary gem of Central-Europe, Taubenkobel, opens its main restaurant for the season.

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“Taubenkobel?”, you might say while forcing your tongue to doing the right German pronunciation. But yes, Taubenkobel it is; a place made of dreams.

Spending time with Barbara and Alain, the co-owners of the family-run boutique hotel and restaurant Taubenkobel in Austria, one easily becomes completely absorbed by their warmth and palpable veracity.

You instantly feel at home.

Once the cheapest house in Burgenland, Taubenkobel now boasts 12 luxurious and unique suites, an exquisite restaurant and the more casual “Greisslerei” (16/20 point by Gault Millau) next door, beautiful gardens and a small lake, transformed to be used as a natural swimming pool.

Taubenkobel is a place where you leave your phone next to the gramofon in your room and forget about the world outside. It’s a place where you fall in love with life close to you.

Forbes: Taubenkobel in Austria – Your Next Great Dining Adventure.

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Widely acclaimed amongst culinary opinion makers, the restaurant at Taubenkobel was awarded with two Michelin stars up until the guide unfortunately stopped rating in Austria outside Vienna and Salzburg.

Rated 18 1/2 by Gault and Millau, a very high rating, with the highest possible score of 20 having only ever been given twice in the guide’s fifty years.

Add to this accolade 5* in A la Carte as well as 96 points of 100 in Falstaff – two of the German-speaking countries most respected culinary publications. Taubenkobel was also picked amongst Forbes’ “Coolest Places to Eat” in 2016.

Press play and discover the beauty.

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But Taubenkobel is everything but pretentious and everything but constructed to some model for the ‘most coveted dining experience’. What Barbara and Alain passes onto their guests, friends and family is something truly authentic, based on a philosophy of unity and sustainability.

The kitchen at Taubenkobel takes you through a storytelling of the area and creativity mind of Alain Weissgerber, also leaving no doubt that a strong and dedicated man has created the menu.

The food has a deep feeling of the countryside,- alround 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.

Read also: 10 good reasons to love Taubenkobel.

Go before your friends, or even better, bring them along. Taubenkobel is made for long nights on the terrace, having dinner with loved ones, celebrating life.

Taubenkobel is situated 45 minutes South-East of Vienna, very close to Hungary. Please find directions, news, menu, rooms etc at Taubenkobel’s website.

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 600 journalists, bloggers and writers, as well as 6000+ luxury diners around the globe.

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Hungry for more? Read this in-depth review with film by Anders Husa.

JORDNÆR IN COPENHAGEN RECEIVES TWO MICHELIN STARS

6 kids and now with a 2*Michelin restaurant in a humble 3*hotel in just 2 1/2 years without any investors. It’s pure talent and dedication.

It’s a drama and a love story.

It’s a fairytale.

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T R O N D H E I M

Jordnær took everyone in the Nordics by surprise when Michelin awarded the then unknown restaurant in the northern suburbs of Copenhagen a star during its first year of opening less than three years ago. Since then, it has been full throttle on flavours — creating picturesque plates and mouth-watering creations of Nordic, French and Asian ingredients cooked with remarkable harmony.

February 17th that harmony was awarded with a sparkling second Michelin star at the Nordic Michelin Gala in a packed Olavshallen Concert Hall in Trondheim, Norway.

Eric Vildgaard, Chef owner of Jordnær states:

“I’m very overwhelmed and have a lot of feelings in this, so it’s difficult to describe and yet not. This is the culmination of a lot of things and wouldn’t have happened without my wife – she’s a huge part of this success, as is our six kids who misses us when we’re at work. And my team – they really see the vision. I feel truly blessed having them, so it’s not only my star – it’s our star.”

In addition to gaining two stars, Jordnær also receives the Michelin Nordic Countries Welcome & Service Award 2020 offered by Ferrari Trento, where the charming Tina Kragh Vildgaard leads the smooth, faultless service and helps to create a truly memorable experience.

Tina & Eric Vildgaard – 6 kids and now with a 2*Michelin restaurant in a humble 3*hotel in just 2 1/2 years without any investors.

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ABOUT JORDNÆR

Eric and Tina, the host couple at Jordnær (meaning down to earth), has an ambition. An ambition to create a harmonious restaurant experience that goes hand in hand with a high level of food and service. All guests should be able to lean back and enjoy without having to make any decisions.

It has all been such a big success that Jordnær received a Michelin star in Guide Michelin Nordic Cities 2018 just 10 months after the opening. In 2020, they earned their second Michelin star.

Eric, who has three years of experience from Noma, is in charge of the Nordic and sustainable kitchen, and his wife Tina makes sure all guests are comfortable. The restaurant might be called ‘down to earth’ but it has a high level of gastronomy.

It is more about a farm to table-idea and collecting ingredients from the nature. Herbs from the green areas or freshly caught fish from the Arresø lake nearby. The actual Gentofte Hotel, where the restaurant is located, dates back to the late 15th century but was restored in 2008.

Even though it appears modern, it still has clear references and charms from the past. The restaurant is very popular, so you need to book well in advance.

Tina and Eric Vildgaard – on and behind the scenes.

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? Check out this love story on Jordnær.