BON VIVANT COMMUNICATIONS

______________________________

THE DINNER PARTY 38 – ALL IN AT 2*MICHELIN AOC IN COPENHAGEN

Bon Vivant Communications presents The Dinner Party 38 featuring Critics’ Darling Søren Selin in the company of Champion Sommelier Restaurateur Christian Aarø at Restaurant AOC – Aarø & Co. in Copenhagen, Saturday December 16th 2017 from 19.00 – 01.00.

Offering a limited seating of 16 notabilities only at this highly acclaimed restaurant, there will be Champagne, a battery of snacks, a grand winter menu de luxe, featuring a substantial selection of new dishes and accompanied by a 10 glass connoisseur wine menu, served in our long time favorite private dining room of the Danish capitol.

The cherry on top: a private guided tour of the kitchen of AOC.

It’s not often you walk into a restaurant with two Michelin stars located in a mansion and find that it smells just like home. But walk through the doors of AOC and the smell of wood smoke and reduced bouillon of Jerusalem artichokes hits you like a double shot of aquavit; a hunger-rousing welcome for anyone who loves good food.

AOC is serious stuff. Ancient arches and low lights and a 17th century cellar shape the dining room into the most elegant basement you’ve ever seen; home of Chef Søren Selin who creates artistic, curious and playful menus while always maintaining a high comfort and yumminess that keeps your palate safe.

Add to this champion sommelier and restaurateur Christian Aarø’s superior knowledge of wines that results in tantalising flights that often embraces both old, young, conservative, edgy, conventional and organic wines in great storytellings for your palate; servers that charmingly walk you through the minutiae of the menu as if they’ve spent a lifetime preparing the dishes themselves – when not cracking jokes with you that is.


AOC is a grand restaurant that allow guests to unfold their personalities throughout the night rather than dragging guests on own ego trips. It’s a great place to throw a dinner party and an experience you want to relive.

As always the guest list remains a secret to the public and will only be shared in detail among the participants. Menu and wines will be served découverte, meaning presented and discovered on the night of the dinner party.

Price per cover is €500,00 and can be booked through RSVP (press link) with a personal code after contacting Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Thank you.

________________________

 

AOC is the only restaurant in Copenhagen to be awarded with 2*Michelin.

________________________

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.

________________________

Hungry for more? Have a look Behind the Scenes.

AMELIA IN SAN SEBASTIÁN AWARDED WITH A MICHELIN STAR JUST 7 MONTHS AFTER OPENING

After 14 years of cooking his way through the world Argentinean chef Paulo Airaudo this year settled down in the Basque Country, where he from scratch created an ambitious dining project and remarkably early has earned his seat at the coveted high table of grand chefs and restaurateurs in one of the most recognised culinary destinations of the world.

—————————————

This evening, Wednesday November 22nd, the grand gala of Guide Michelin Spain & Portugal 2018 was held at a full Ritz-Carlton in Tenerife, Canary Islands, recognising the absolute best restaurants of the Iberian Peninsula and territorial islands.

Here Amelia was one of 17 Spanish restaurants that received a first Michelin star and the only newcomer accoladed with a such in San Sebastián.

The majestic town tucked into the lagoons of Bay of Biscay along with the rest of the Basque Country otherwise remained on status quo, besides Eneko Jatetxea in Larrabetzu, just outside Bilbao, by Eneko Axta of Azurmendi-fame that also received its first Michelin star.

The opening of Amelia in April 2017 was viewed upon with equal wonder and surprise as no expat had opened a restaurant of this calibre before in San Sebastián; the for decades globally praised food destination and one of the most Michelin-accoladed areas in the world per capita, already filled with world-celebrated restaurants that draw one headliner after another.

But Argentinean-born Paulo Airaudo has managed to do so with an impressive dedication, and within just two months he transformed an old timber wood shop into a two-storey full throttle restaurant in the heart of Zona Romantica.

A restaurant designed with gray tones and natural materials such as wood stand out and is characterised by its minimalist, almost Nordic approach and flavoured with comics art, Mario Bros figures, Star Wars paintings and gadgets that refer to Pop Art culture and the early 90’s when Paulo Airaudo grew up.

Read also: Ten good reason to love Amelia.

Amelia serves a frequently changing and very personal 10-course tasting menu, combining different flavours, textures and memories gathered through more than a decade of cooking and seeking culinary excellence all over the world; an otherwise restless culinary nomad has found his home – so personal that he has named the restaurant after his, then, 2-year old daughter, Amelia.

The seemly quick road to success has not been easy – but without any comprise, also resulting in creative acknowledgments such as from the association with JRE (Jeunes Restauraneurs) and Euro Toques Spain, and invitations to participate in significant events such as the inaugural dinner of San Sebastián Gastronómika.

Also the creation of the pre-launch dinner for “Michelin Stars – Tales from the kitchen” during the San Sebastián International Film Festival; cooking at BBVA Bilbao Food Capital 2017; the “Celebrity Chef Series” in Bahrain, not to mention that Chef Airaudo himself instigated “San Sebastián Dinner Series”; six collaboration dinners extraordinaire a year, inviting a diverse range of interesting chefs from around the world to cook in Donostia.

—————————————

ABOUT PAULO AIRAUDO

Paulo Airaudo was born in Argentina to a family of Italian immigrants and, since he was 18, has worked in many parts of the world; in Mexico, Peru and many European countries. In Europe he gained experience in restaurants such as Arzak (3*Michelin) in San Sebastián, The Fat Duck (3*Michelin) near London and Magnolia (1*Michelin) in Italy.

In 2015 he co-created La Bottega – a forward thinking modern trattoria in the historic part of Geneva. Only four months later the restaurant received its first Michelin star. Now Paulo Airaudo has finally opened his signature restaurant in the heart of San Sebastián where his European adventure originally began.

When opening Amelia, Chef Airaudo stated:

“My family loves San Sebastián. I love San Sebastián. We’re happy here which is the main reason to build this restaurant. At the same time this magical town has the eye of chefs and foodies globally upon it, which in a way makes it possible for me to offer my food to the world.”

At Amelia Paulo Airaudo does not only pay homage to future generations, but also the past, as he cites his grandparents as a huge inspiration for his fascination with cooking.

After over a decade of cooking and seeking culinary excellence nomad chef has finally found his home – even naming the ambitious endeavour after his 2-year-old daughter, Amelia, which means this time he’s here to stay.

This time it’s personal.

—————————————

ABOUT AMELIA

Amelia is located in the romantic area of San Sebastian, hidden in a little busy street a javelin throw from El Buen Pastor Cathedral. It’s a modern restaurant with space for 28 diners only, serves a frequently changing tasting menu that combines different flavours, textures and memories in creations that makes guests’ culinary trip an unique experience.

The work philosophy focuses on using seasonal, sustainable, raw material and the revaluation of forgotten products. The kitchen at Amelia mainly relate to small producers who share its values, who go over markets to provide fresh and top quality products daily.

The wine selection of Italian sommelier Mario Giunti shares the same philosophy; covering different countries of the world, making sure methods of production is biological or biodynamic. Mario has chosen to serve 90% of Amelia’s wines by the glass, offering guests the possibility to taste the greatest variety possible.

Sommelier Mario Giunti in his wine cellar.

—————————————

DETAILS

The goal is to offer a unique experience, creating perfect harmony between seasonal products and technique in the kitchen, expressing itself to a maximum. To carry out this mission Amelia serves the tasting menu in two versions – a short menu and the extended 10-course seasonal menu, respectfully at the cost of 79€ and 100€.

AMELIA, Moraza 1B (Door in Prim, 34) 20006 Donostia, San Sebastián (ES), Telephone: +34 943 845 647.

OPENING HOURS, Wednesday to Saturday for dinner, 07.30pm – 10.00pm, Thursday to Saturday for lunch, 01.00pm – 03.00pm.

www.ameliarestaurant.com

For press inquiries 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.

————————————————

Hungry for more? Have a look Behind the Scenes.

 

MICHELIN-AWARDED CHEF JONATHAN BERNTSEN OF CLOU IN COPENHAGEN COOKS AT FAHRENHEIT IN MOSCOW

The chef owner of Danish Restaurant of the Year 2016/17 takes a bite of the Russian capital.

November 16th, 17th & 18th.

—————————————

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

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

The food and wine combinations have been key at restaurant since the beginning. In fact that is what’s most important at CLOU. Highly unusually the starting point is the wine, and then chefs match the food.

Even more unusual; in Copenhagen – the cradle of Nordic Cuisine – CLOU is a local top restaurant with cooking inspired by Southern European Cuisine.

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

Recently CLOU moved location; to the perfect spot to continue and further enhance the restaurant’s culinary journey at the bourgeois-bohemian part of Østerbro Quarter, a javelin throw from the beloved lakes of Copenhagen.

Here an even more intimate restaurant experience is created, with 20 guests only for a formidable 20+ servings set menu paired with cult wines par excellence in taking the allround CLOU-experience up to the next level.

CLOU has since 2013 received four 1-star ratings from Guide Michelin and was named “Danish Restaurant of the Year 2016/17” by The Danish Dining Guide.

—————————————

Magnums & Caviar at CLOU

(press play)

—————————————

FAHRENHEIT

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

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

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

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

This is your chance to try Jonathan Berntsen’s cuisine based solely on products bred, foraged and cultivated by the people and soil of Russia.

A nation that through recent years of embargos has rediscovered own culinary history, products and pride, and through limitations has found into a new core creativity that these years blossoms on the restaurant plates of cities alike Moscow, Saint Petersburg and Novosibirsk.

Come taste!

—————————————

DETAILS IN SHORT

What: Chef Jonathan Berntsen at Fahrenheit.

When: Thursday November 16th, Friday 17th & Saturday 18th.

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

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

For press inquiries please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

—————————————

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.

————————————————

Hungry for more? Have a look at Behind the Scenes.

TEN GOOD REASONS TO LOVE AMELIA

The opening of Amelia in early 2017 was viewed upon with equal wonder and surprise as no expat had opened a restaurant of this calibre before in San Sebastián; the for decades globally praised food destination and one of the most Michelin-accoladed areas in the world per capita, filled with world-celebrated restaurants that draw one headliner after another; Mugaritz, Martin Berasategui, Arzak and Akelare, to name a few.

But typical for the Basque warmth then the local community welcomed Chef Paulo Airaudo’s bold move as a welcomed addition to the future culinary growth of the majestic town tucked into the lagoon shores of the Bay of Biscay.

There are a lot of reasons to love Amelia already. We picked out ten.

————————————————

1. Basque gastronomy is internationally recognised, especially the Donostia-one. With their feet well anchored in traditional Basque cuisine local chefs still manages to put themselves at the forefront of innovate world gastronomy.

The Basque Country is one of the places with the most varied and complete gastronomy in the world, and the most prestigious international restaurant guide – Guide Michelin – corroborates this statement. Specifically, the Basque Country has no less than 28 stars in 19 restaurants of the three Basque provinces. San Sebastián alone has 13 Michelin stars divided on 6 restaurants,

Amelia is located in Zona Romantica, the charming neighbourhood of San Sebastián filled with fine Parisian style architecture and ornate street lamps.

See also: Amelia, the new kid on the block in the heart of San Sebastián.

————————————————

2. “Product is used in its season, everything has its time and place! Everything changes, everything evolves!” – Paulo Airaudo.

The known secret behind the exquisite cuisine of San Sebastián is the caring, the knowhow; but above all it is the quality of raw materials. The production and consumption of quality food is a hallmark of Gipuzkoa and much of the success to the gastronomy lies in seasonal products, which emphasise the excellence of seafood and other raw materials.

Dig into: Amelia: The ‘caretaker’ of Basque products.

————————————————

3. At Amelia you can choose between large or medium tasting menus. With no other choices Amelia is able to offer the best options according to season, day and ideas. Ensuring quality products and correct preparations for the day of your visit, the menu at the same time varies according to the product that Chef Paulo Airaudo finds on the day in the market or by change of season. 

The menu blends knowledge and skills developed during the nomadic chef’s extensive culinary endeavours through Spain, England, Scotland, Italy and Switzerland, and before this in various countries of the Latin American region.

————————————————

4. The 42-seat restaurant includes 14 seats inside an open and beautiful kitchen – the beating heart of the restaurant. This space has received the same importance as the dining room regarding design and decoration and you’ll live the experience to the full when sitting in the middle of the “battle”.

————————————————

5. With him to the Basque capital Paulo Airaudo brought additional culinary expats including an Italian Maître d’ and sommelier.

Let’s be honest; Amelia’s wine selection is peculiar. Mario, the sommelier, moves away from the common but he makes a remarkable match with each dish. Although Amelia have local options then biodynamic Italian selections predominate. Selections which Mario masters with talent. Some might criticise it beforehand, but when you try it you can’t help both admire and love it.

————————————————

6. Paulo Airaudo was born in Córdoba, Argentina. A place where meat, grill and Chimichurri command. This strong influence can’t be missed in the menus, and in a slightly informal way the Argentinean chef takes guests back to his roots with the best quality meat and jars of delicious homemade salsas.

————————————————

7. In the dining room gray tones and natural materials such as wood stand out and is characterised by its minimalist, almost Nordic approach and flavoured with comics art, small Mario Bros figures, Star Wars paintings and gadgets that refer to Pop Art culture and the early 90’s when Paulo grew up. 

Play with: Paulo Airaudo: The Super Mario of Fine Dining.

8. Great technique, with local product. Spring onion & black garlic sauce. Simplicity perfectly executed.

————————————————

9.  Just after having opened Amelia the fearless Chef Airaudo instigated San Sebastián Dinner Series; six collaboration dinners extraordinaire a year, each of two days, inviting a diverse range of interesting chefs to the majestic and heavily Michelin-accoladed Basque town tucked into the lagoons of Bay of Biscay.

Put your fork into: The latest edition of San Sebastián Dinner Series.

10. With the same quality, care and affection shown in the dishes, the menu is finalised with creative petit fours that make the experience great until the last minute. Fruits, Stormtrooper-chocolate and perfect made Canelees filled with Dulce de Leche. How’s that for indulgement.

————————————————

Bonus. “My family loves San Sebastián. I love San Sebastián. We’re happy here which is the main reason to build this restaurant. At the same time this magical town has the eye of chefs and foodies globally upon it, which in a way makes it possible for me to offer my food to the world.” – Paulo Airaudo.

After 14 years of cooking and seeking culinary excellence all over the world, the nomad chef has finally found his home – even naming the ambitious endeavour after his 2-year-old daughter, Amelia, which means this time he’s here to stay.

This time it’s personal.

Feast upon: Paulo Airaudo on the opening of Amelia in San Sebastián.

Chef Paulo Airaudo exclusively offers his excellence to lectures, food festivals, consultancy and tantalising 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 3000+ luxury diners around the globe.

————————————————

Hungry for more? Have a look at Behind the Scenes

Photos: David Egui, Mikel Marín, Alex Teuscher.

BARBARA ESELBÖCK OF TAUBENKOBEL CELEBRATED AS 2017 AUSTRIAN MAÎTRE D’ OF THE YEAR

Last night, Monday October 16th, the annual Rolling Pin Awards Austria was held at a packed Grand Hotel Wien in the heart of Vienna.

Here the top culinary representatives of the Central European country celebrated Taubenkobel’s sparkling hostess and co-owner Barbara Eselböck taking home the honourable title of “Maître des Jahres” in Austria.

Rolling Pin Awards Austria is considered as the “culinary oscars” and yesterday evening was the eight time Austria’s largest industry award was held.

This time with more than 8400 employees of the Austrian gastronomy and hotel industry had followed the call of the international gastronomy magazine Rolling Pin and nominated their favourites.

Together, they honoured the best restaurateurs, chefs, hoteliers, sommeliers, bartenders and etc of the year as part of a sensational gala in Vienna. This is the second time in 2017 that members of the Austrian restaurant industry points at Taubenkobel as being in the absolute top of the game.

In late-May Chef Alain Weissgerber – Barbara Eselböck’s husband, Executive Chef and co-owner of Taubenkobel was named Austria’s 4th best chef by an overall united restaurant industry.

View also: Austria’s 50 Best Chef List 2017.

… and see all last night’s winners via Rolling Pin’s website.

————————————————

ABOUT TAUBENKOBEL

Once the cheapest house of all Burgenland, Taubenkobel now boasts 12 luxurious unique guest rooms, an exquisite restaurant and the more casual “Greisslerei” next door, beautiful gardens and a small lake, transformed to be used as a natural swimming pool.

Opened 33 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.

Widely acclaimed amongst culinary opinion makers, the restaurant at Taubenkobel was awarded with two Michelin stars up until the guide in 2009 stopped rating in Austria outside Vienna and Salzburg, and overnight stripped the Austrian countryside of some 30 Michelin stars.

Taubenkobel is rated 18/20 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 93 points of 100 in Falstaff – two of the German-speaking countries most respected culinary publications.

————————————————

BRIEFTAUBENKOBEL – POP UP PAR EXCELLENCE IN VIENNA

Taubenkobel brings the dazzling Belle Époque back to life in the Austrian capital this November & December.

After 200 years of being home to postmarks, stamps and packages, the grand rooms of the Alte Post building located at Postgasse 8 in Vienna’s first district will be transformed into the 5-week long “Brieftaubenkobel”.

November 17th to December 22nd.

Get ready for a culinary adventure full of variety and bold authenticity and allow yourself to be amazed by Alain Weissgerber’s international cuisine, which at Brieftaubenkobel features only the finest ingredients from across Europe, and enjoy the great expert service provided by the sparkling hostess Barbara Eselböck and her experienced Taubenkobel team.

An unforgettable evening awaits you in the dazzling chambers of the Post Palais where you’ll be whisked away to a world full of old-time Viennese flair. Servers in white livery and white gloves move gracefully through the handsomely appointed staterooms transports you back to a bygone age. If living in Vienna or visiting the city at the time this is a must!

ABOUT POST PALAIS

The Post Palais is situated in one of the most beautiful and appealing quarters in Vienna’s city centre, the Stubenviertel. This is precisely what makes it an exceptionally exclusive and coveted address – it’s one of those “hidden places” that are not easy to find.

Now taking shape in the imposing building complex with three quiet inner courtyards, are attractive and elegant owner-occupied apartments and a future international 5-star hotel with haute cuisine. The building already features a model apartment for the Post Palais, and guests of the Brieftaubenkobel are kindly invited to stop by for a visit.

Read more about the Post Palais through the official website.

————————————————

DETAILS IN SHORT

What: Brieftaubenkobel at Post Palais.

Who: Barbara Eselböck and Alain Weissgerber and all the Taubenkobel Family.

When: November 17th to 22nd of December.

Where: Post Palais, Postgasse 8, 1st district, Vienna.

Opening Hours: Monday to Saturday from 5pm onwards.

Reservations: + 43 (0) 2684 022 97 or through brief@taubenkobel.com.

————————————————

TEN GOOD REASONS TO LOVE PUNTO MX

In 2012 Punto MX opened its doors betting on authentic Mexican cuisine, showing Spanish diners completely unknown products and elaborations.

A tiny but committed team of Mexican lion hearts and fiery souls armed with a vision, exotic flavours and a tight bank account took a chance at becoming the – then – quite risky culinary fine dining exponent of Aztec culture and tradition.

This May Punto MX reached its fifth year, its 712000th taco, 260000th avocado and 200000th cocktail, and invited four great and very different Mexican chefs to cook in the heart of Spain as a part of a four-month grand 5th year celebration.

This once local restaurant down the corner became one of the hottest dinner tickets in all of Spain. Punto MX is magic – Mexican magic in Madrid and there are numerous of reasons to love this fun-loving, heartwarming and utterly delicious powerhouse solidifying Mexican fine dining.

Let’s start with ten of them.

————————————————


1. Traditional mexican flavours and culture brought to fine dining level.

 “I believe that the biggest misconception about Mexican food is that it’s always cheap to produce, uses low quality ingredients and requires no technique to cook, which couldn’t be further from the truth. At Punto MX we follow the values and traditions of the Mexican heritage, while adding new and innovative techniques and flavors to great Spanish products. We integrate the two while staying true to our Mexican culture,” – Roberto Ruiz.

Read also: Ateriet – Q/A with Roberto Ruiz of Punto MX in Madrid.

2. Punto MX was the first Mexican restaurant to be awarded a Michelin star  (2015) and the first to receive two Soles (Suns) from the Spanish Repsol Guide.

Michelin states:

“A Mexican restaurant that steers clear of stereotypes. Both decor and cuisine are thoroughly modern. Traditional recipes are bolstered by a contemporary technical approach while at the same time adapting to local tastes. Highly interesting combination of Mexican ingredients and others sourced from Spain.”

————————————————

3. Spanish ingredients are perfectly integrated to their traditional mexican dishes.  The “Carabinero”; Scarlet King Crab mixing high quality Spanish produce with Mexican flavours and techniques being a great example.

Follow: The culinary adventures of Punto MX on Instagram.

————————————————

 

4. Natural Revolution: The essence does not change, the experience does.

The new tasting menus created by Roberto Ruiz. In the words of himself: “Change is a natural evolution. Over the last five years we have transferred the purest taste of Mexico into our cooking, today in this natural evolution.”

Punto MX used to be an a la carte restaurant but has transformed menus to only include tasting menus in the elegant downstairs restaurant where guests now can choose between 3 different menus:

The 5 year Anniversary Menu, the Natural Evolution Menu or the Cardinal Brothers Menu, that offer a tasting of 9, 11 or 13 dishes respectively.

————————————————

5. Culinary days. Celebrating their 5th anniversary Roberto Ruiz and his team greeted four of today’s top exponents of Mexican cuisine as guest chefs.

Priestess of Mole Juana Amaya of Oaxaca, Edgar Nuñez of Sud777 in México City, Diego Hernández Baquedano (photo) of Corazón de Tierra in Baja California and Jose Manuel Baños of Pinotepa in Oaxaca.

Look into: Honest Cooking – The Beautiful Mind of Chef Diego Hernandez.

————————————————

6. The once local restaurant down the corner that became one of Madrid’s toughest reservations’ tortillas were the first in Europe made using traditional methods and the ancient technique of nixtamalization.

In fact Punto MX has made over 800.000 tortillas throughout the past 5 years!

————————————————

7. The private orchard. An impressive 3,5 hectares of organic haven located north of Madrid. Created with the vision of bringing a piece of Mexico to Spain, the space grows over 25 different special Mexican seeds, corn, chilis and herbs and supplies the coveted restaurant on a daily basis.

Dig into: El País – The Secret of Punto MX in La Retamilla.

————————————————

8. “All tequilas are mezcals, but not all mezcals are tequilas.”

Tequila is a type of mezcal, much like how scotch and bourbon are types of whiskey. Mezcal is defined as any agave-based liquor which includes tequila. It can be made from more than 30 varieties of agave – the most common varieties used being tobalá, tobaziche, tepeztate, arroqueño and espadín.

Mezcal is mostly produced in nine different areas of Mexico: Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla and Oaxaca, which is where upwards of 85 percent of all mezcal is made.

Punto MX’s Mezcal collection is the by far largest in Europe, with more than 100 references and 35 varieties, including all bottles only of “El ojo de Dios” (The Eye of God); a very limited edition composed of five unique bottles in the world.

————————————————

9. The Bone Marrow, charbroiled in ember oven and served with crushed, roasted tomato salsa and herbs. The fatty gelatinous bone marrow works perfectly with the slightly acidic salsa. Enough said.

See also: Punto MX – the powerhouse solidifying Mexican fine dining.

————————————————

10. Mezcal Lab; the gastro bar on the top floor of Punto MX.

A unique concept, a gastronomic space with the most representative dishes of these last five years and the most amazing mezcal cocktails served in an informal, beautiful space where the most Mexican of flavours combine with an exclusive and relaxed atmosphere.

Armchairs, high tables, and a bar consisting of the largest collection of mezcals in Europe, ideal to accompany the dishes created by Roberto Ruiz and his team.

Every night hungry bellies queue up outside Punto MX for a seat at this swanky yet informal room. Mezcal Lab accepts reservations for the first seating at 9pm, and from then on a first come, first served basis.

————————————————

Chef Roberto Ruiz exclusively offers his excellence to lectures, food festivals, consultancy and tantalising dinner parties.

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

ambassador@bon-vivant.dk

————————————————

logo-1

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.

————————————————

Hungry for more? Have a look at Bon Vivant loves Punto MX.

————————————————

Photos by Rodrigo Vazquez and Beto Troconis.

 

SAN SEBASTIÁN DINNER SERIES BY AMELIA: FOURTH GUEST – REIF OTHMAN OF THE EXPERIENCE IN DUBAI

Having opened Amelia Restaurant in the romantic area of San Sebastián during Spring this year the fearless Chef Paulo Airaudo at the same time created San Sebastián Dinner Series; six collaboration dinners extraordinaire a year, inviting a diverse range of interesting chefs to the majestic and heavily Michelin-accoladed Basque town tucked into the lagoons of Bay of Biscay.

Paulo Airaudo performed two nights of culinary excellence with Latin America’s Best Female Chef Kamilla Seidler in late-April, followed by magic cooking with a second culinary talent; Chef Jonathan Berntsen of “Danish Restaurant of The Year 2016”, 1*Michelin CLOU in Copenhagen, in June.

Latest the ambitious Argentinean chef invited a third esteemed colleague; Executive Chef Owner and New Zealand-native Matt Lambert of 1*Michelin Nolita-hotspot The Musket Room in New York City.

Now Paulo Airuado greets a fourth interesting chef to Amelia, being Dubai Darling and in the Middle East highly praised former ZUMA-Executive Reif Othman of The Experience; a just 12-seat dazzling fine dining counter at PLAY, crowned “The Best Asian Restaurant Experience” this year.

The two chefs create a joint 10-serving “East meets West” tasting menu where they’ll blend their combined cooking experiences, passions and ideas.

Tuesday October 10th.

————————————————

CHEF PROFILES

REIF OTHMAN

————————————————

Born in Singapore, Reif Othman worked in Singapore with One Rochester Group where he was the Group Executive Chef before heading to Dubai to take up his role at ZUMA Dubai. He is the Ex-Regional Executive Chef of Zuma Dubai, Abu Dhabi and Turkey, and was also overseeing Miami and Hong Kong.

While at Zuma Dubai the restaurant was featured on the World’s 50 Best Resaturant List (within the first 100). He left and joined RAW Galadari Holdings with PLAY and then created The Experience which seats only 12.

Reif Othman’s menu at The Experience changes daily depending on the produce he acquires, only using the season’s finest produce sourced mainly form Japan and Europe. Dedicated food runners at Tokyo’s Tsukiji Market, Kyoto’s Vegetable Market and in Bordeaux for Sturia Caviar.

2016-2017 saw Reif Othman win awards such as “The Best New Comer” by Time Out Magazine, “Best Asian Restaurant” by Time Out Magazine, “Restaurant of The Year” by Time Out Magazine, “Chef of the Year” by WHAT’s On Magazine, “Best Innovative Chef” of the Year by ProChef.

————————————————

————————————————

PAULO AIRAUDO

Paulo Airaudo was born in Argentina to a family of Italian immigrants and, since he was 18, has worked in many parts of the world; in Mexico, Peru and many European countries. In Europe he gained experience in restaurants such as Arzak (3*Michelin) in San Sebastián, The Fat Duck (3*Michelin) near London and Magnolia (1*Michelin) in Italy.

Together with Francesco Gasbarro he opened La Bottega – a forward thinking modern trattoria in the historic part of Geneva. Only four months later, in October 2015, the restaurant received its first Michelin star.

Now Paulo Airaudo has opened his first solo restaurant to open in the heart of San Sebastián, where his European adventure originally began.

Chef Airaudo elaborates:

“My family loves San Sebastián. I love San Sebastián. We’re happy here which is the main reason to build this restaurant. At the same time this magical town has the eye of chefs and foodies globally upon it, which in a way makes it possible for me to offer my food to the world.”

At Amelia, Paulo Airaudo does not only pay homage to future generations but also the past, as he cites his grandparents as a huge inspiration for his fascination with cooking.

After 14 years of cooking and seeking culinary excellence all over the world, the nomad chef has finally found his home – even naming the ambitious endeavour after his 2-year-old daughter, Amelia, which means this time he’s here to stay.

This time it’s personal.

————————————————

————————————————

DETAILS IN SHORT

What: San Sebastián Dinner Series Vol. 4

Who: Reif Othman (Dubai) and Paulo Airaudo (San Sebastián)

When: Tuesday October 10th

Where: Amelia Restaurant, Calle Moraza, 1B (Ex Prim, 34), San Sebastián

Menu: 10 servings collaboration menu at €90 per person.

Seating times: Reservations begin at 7.30pm until 10.30pm.

Reservations: Through RSVP (press link).

————————————————

————————————————

ABOUT AMELIA

Amelia Restaurant is open for evening service from Tuesday through to Saturday with service beginning 19:30 (7.30pm), as well as for lunch on Friday and Saturday with service beginning 12:30.

The restaurant offers an international, informal but quality driven and modern approach towards cooking, beverages, decor and sound. Amelia serves a constantly changing 10-servings tasting menu at €85, a smaller 7-servings tasting menu at €70, offers a diverse and well-picked winelist, as well as a creatively composed beverage tasting to accompany Chef Airaudo’s menu.

Amelia Restaurant has 40 seats, including 14 open kitchen seats that is offered to diners either as a community seats or for dinner parties.

Amelia Restaurant
Calle Moraza, 1B (Ex. Prim, 34)
20006 Donostia-San Sebastián
+34 943 845 647

info@ameliarestaurant.com
www.ameliarestaurant.com

————————————————

The San Sebastián Dinner Series is created in collaboration with:

Bon Vivant Communications is a gastro embassy specializing in culinary diplomacy, dinner parties, cultural marketing, filmmaking and entrepreneurism as well as working close together with 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 destination diners around the globe.

————————————————

Hungry for more? Have a look as this article on Amelia by Honest Cooking.

(artwork at Amelia)

————————————————

MICHAEL ELLIS ANNOUNCES HIS PRESENCE AT THE WORLD PREMIERE OF “MICHELIN STARS” AT THE SAN SEBASTIÁN FILM FESTIVAL

Michelin Guide Managing Director attends the long awaited documentary alongside grand chefs, famous actors, food notabilities and global movie elite.

————————————————

This Saturday “Michelin Stars – Tales From The Kitchen” features as the prestigious opening film of the Culinary Zinema: Film and Gastronomy Section at the 65th edition of the San Sebastián International Film Festival.

The production is a grand documentary, filmed over a two-year period and follows the lives, views and everyday of a long and diverse range of star chefs, global diners, food writers and Michelin management across the world. From New York City to Copenhagen, from San Sebastián to Tokyo.

At a moment in time, when humanity is obsessed with food – photographing every dish, worshipping cooks and flaunting trophy meals on social media, the documentary goes under the surface and offers an in-depth, honest and relevant view into the world and every day of Michelin chefs and restaurants

This by telling tales from a grand menu of culinary temples as well as digging into the greatness and flaws of Guide Michelin in this golden age of gastronomy.

Daniel Humm, New York City – Guy Savoy, Paris – Yoshimi Tanigawa, Kyoto. Three continents, three-starred Michelin excellence.

————————————————

The otherwise very undercover French restaurant guide has on several occasions played ball with the in-depth film production, in order to give a greater understanding of the criteria involved in obtaining the highly coveted Michelin stars, which in some cases mean either life or death to ambitious restaurants.

Recognising Guide Michelin’s participance and culinary importance of the documentary Michelin Managing Director Michael Ellis attends the world premiere and following dinner at the Basque Culinary Center.

A dinner created by Elena Arzak of 3*Michelin Arzak in San Sebastián, Pannonian Purveyor Alain Weissgerber of Taubenkobel in Burgenland and Latin America’s Best Female Chef Kamilla Seidler of Gustu in La Paz.

In case of interest or/and press, please reach out to Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

————————————————

(Press play to see view trailer)

————————————————

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 3000 luxury diners around the globe.

————————————————

Hungry for more? Follow the film’s Facebook-page for ongoing updates.

POP UP PAR EXCELLENCE – TAUBENKOBEL BRINGS BELLE ÉPOQUE BACK TO VIENNA


Barbara Eselböck and Alain Weissgerber of celebrated Taubenkobel in Burgenland enter Post Palais and bring La Belle Époque back to life in Vienna.

After 200 years of being home to postmarks, stamps and packages, the grand rooms of the Alte Post building located at Postgasse 8 in Vienna’s first district will be transformed into the 5-week long “Brieftaubenkobel”

November 17th – December 22nd

————————————————

Get ready for a culinary adventure full of variety and bold authenticity and allow yourself to be amazed by Alain Weissgerber’s international cuisine, which at Brieftaubenkobel features only the finest ingredients from across Europe, and enjoy the great expert service provided by the sparkling hostess Barbara Eselböck and her experienced Taubenkobel team.

An unforgettable evening awaits you in the dazzling chambers of the Post Palais where you’ll be whisked away to a world full of old-time Viennese flair.

Servers in white livery and white gloves move gracefully through the handsomely appointed staterooms transports you back to a bygone age. If living in Vienna or visiting the city at the time this is a must!

————————————————

ABOUT POST PALAIS

The Post Palais is situated in one of the most beautiful and appealing quarters in Vienna’s city centre, the Stubenviertel. This is precisely what makes it an exceptionally exclusive and coveted address – it’s one of those “hidden places” that are not easy to find.

Now taking shape in the imposing building complex with three quiet inner courtyards, are attractive and elegant owner-occupied apartments and a future international 5-star hotel with haute cuisine. The building already features a model apartment for the Post Palais, and guests of the Brieftaubenkobel are kindly invited to stop by for a visit.

Read more about the Post Palais through the official website.

————————————————

DETAILS IN SHORT

What: Brieftaubenkobel at Post Palais.

Who: Barbara Eselböck and Alain Weissgerber and all the Taubenkobel Family.

When: November 17th to 22nd of December.

Where: Post Palais, Postgasse 8, 1st district, Vienna.

Opening Hours: Monday to Saturday from 5pm onwards.

Reservations: + 43 (0) 2684 022 97 or through brief@taubenkobel.com.

————————————————

————————————————

ABOUT TAUBENKOBEL

Once the cheapest house of all Burgenland, Taubenkobel now boasts 12 luxurious unique guest rooms, an exquisite restaurant and the more casual “Greisslerei” next door, beautiful gardens and a small lake, transformed to be used as a natural swimming pool.

Opened 31 years ago by Barbara’s parents Eveline and Walter 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.

Widely acclaimed amongst culinary opinion makers, the restaurant at Taubenkobel was awarded with two Michelin stars up until the guide in 2009 stopped rating in Austria outside Vienna and Salzburg, and overnight stripped the Austrian countryside of some 30 Michelin stars.

Taubenkobel is rated 18/20 by Gault et Millau, a very high rating, with the highest possible score of 20 having only ever been given twice in the guide’s more than 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.

————————————————

Hungry for more? View this dazzling video from Taubenkobel.

The last Pannonian Cowboy

See also: Austria’s 50 Best Chef Award

I’M A CHEF, NOT A POPSTAR : “DANISH RESTAURANT OF THE YEAR” CLOU MOVES LOCATION OVERNIGHT, JUST LIKE THAT

Without another further notice nor Instagram-serialised long stretch promises on a 2.0 restaurant then Michelin-awarded “Danish Restaurant of The Year 2016/17” CLOU has moved location overnight. From the 5-year resided dining rooms of Borgergade in Inner Copenhagen to a rather spectacular setting close to the National Gallery of Art and the lakes of the famous capital.

————————————————

Chef Owner Jonathan Berntsen explains:

“When we opened CLOU in 2012 it was to make a difference on the Danish culinary scene – something else than Nordic. That happened quickly and we’re very proud of what we have achieved – with many happy and returning guests, accolades, stars and prizes.”

“It’s been both fun and very educational to have a restaurant constantly evolving and I believe we’ve made it better each and every day. But we have also reached a point where the ceiling isn’t high enough to fully embrace the developed knowhow and gained ambitions created throughout the past 5 years. A change is needed in order to grow – in every way.”

Chefs Table at Brooklyn Fare showed the way and moved their super coveted 3*Michelin restaurant from Brooklyn to Midtown more or less overnight. Statement: Don’t make too much fuss about things. Just do it. I’m a chef – not a pop star that needs to tease, please or whatever in a round circle social media promotion in order to get things done.”

View also: Cool Caviar Creations at Clou.

Jonathan Berntsen believes he has found the perfect spot to continue and further enhance CLOU’s culinary journey at the bourgeois-bohemian part of Østerbro Quarter, a javelin throw from the beloved Lakes of Copenhagen.

He has spent substantial time on finding the best possible staff, that along with his longtime kitchen partner Martin Gottlieb Sørensen will host guests with an even more personal signature experience than up to now.

————————————————

ABOUT CLOU

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

The food and wine combinations have been key at restaurant since the beginning. In fact that is what’s most important at CLOU. Highly unusually the starting point is the wine, and then chefs match the food.

Even more unusual; in Copenhagen – the cradle of Nordic Cuisine – CLOU is a local top restaurant with cooking inspired by Southern European Cuisine.

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

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

The new restaurant location will seat 20 guests only for a formidable 20+ servings set menu paired with cult wines par excellence in taking the allround CLOU-experience up to the next level.

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

————————————————

CLOU
Øster Farimagsgade 8
København Ø.
+45 36 16 30 00
www.restaurant-clou.dk
info@restaurant-clou.dk

Opening Hours : Tuesday – Saturday, Dinner Service Only.

In case of interest or/and press please reach out to Kristian Brask Thomsen at

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 2500 luxury diners around the globe.

————————————————

Hungry for more? Dig into this in-depth article on CLOU by Honest Cooking.