BON VIVANT COMMUNICATIONS

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DIEGO MUÑOZ COOKS AT TALLER IN COPENHAGEN – PART II

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

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

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

October 11th & 12th.

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

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

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

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

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

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

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TALLER

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

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

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

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Chefs Karlos Ponte & Diego Muñoz earlier this year.

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

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

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

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

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

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

Come taste!

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DETAILS IN SHORT

What: Pontes-Muñoz Collaboration Dinner

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

Where: TALLER, Tordenskjoldsgade 11, 1055 Copenhagen K

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

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

For press inquiries please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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

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

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KAMILLA SEIDLER

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

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

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

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

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

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

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

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

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

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

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

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

ambassador@bon-vivant.dk

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

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

Hungry for more? Have a look Behind the Scenes.

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SELECTED LINKS

LATIN AMERICA’S BEST FEMALE CHEF 2016

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

THE NEW YORKER: THE TASTING MENU INITIATIVE

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

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

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

AORTA: BIODIVERSITY, SOCIAL ENGINEERING AND FINE DINING

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

INSTAGRAM: KAMILLA SIEDLER

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

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SELECTED DISHES

Silky palm marrow with crunchy alpaca and poached egg yolk.

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

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

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

'Cola de cordero con arándanos y papa pinta boca'

Caramelized oca, orange sorbet and banana-vinegar toffee.

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Chocolate bizchoco with spicy cocoa garrapiñado and cocoa sorbet.

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

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

– The World’s 50 Best Restaurants.

DIEGO MUÑOZ COOKS FOR TWO NIGHTS AT PASTOR IN HELSINKI

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

October 6th & 7th.

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

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

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

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

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

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

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PASTOR

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

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

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

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

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

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THE MENU

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

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

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

Come taste!

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DETAILS IN SHORT

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

When: October Thursday 6th and Friday 7th.

Where: Pastor, Erottajankatu 4, 00120 Helsinki.

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

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

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

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

Hungry for more? Have a look Behind the Scenes.

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DIEGO MUÑOZ COOKS AT ESTUDIO MILLESIME IN PANAMA CITY

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

September 20, 21 & 22nd.

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

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

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

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

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

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

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ESTUDIO MILLESIME

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

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

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

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

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

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

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

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DETAILS IN SHORT

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

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

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

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

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

ambassador@bon-vivant.dk

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

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

Hungry for more? Have a look Behind the Scenes.

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DINING IMPOSSIBLE 20 – BARCELONA

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

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

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

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

12 notabilities only.

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THE MENU

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Thursday, October 13th

Chapter 1 – The elBulli Alumni

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

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

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


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“The ultimate dinner party” – Forbes Magazine

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

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

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

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

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

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

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

Dress code: Classy laissez faire.

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

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Friday, October 14th

Chapter 2 – The World’s No. 2

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

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

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

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

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

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

Reservation Impossible.

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

Dress code: Formal elegance.

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

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Saturday, October 15th

Chapter 3 – The Grand Theatre

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

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

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

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

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

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

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

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

Dress code: It’s all about the attitude.

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

– The Wall Street Journal (2014)

Famous

Famous by day, notorious by night.

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

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

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

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DETAILS

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

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

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

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

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

– Sydney Morning Herald.

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RESTAURANT CLOU

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

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

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

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

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Chef Owner Jonathan Kjølhede Berntsen

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

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

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

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

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

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Chin Chin to the first Michelin star in 2014.

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

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

Even more unusual; in Copenhagen – the cradle of Nordic Cuisine – Clou is a local top restaurant with a kitchen inspired by Southern European Cuisine. In fact you could call it Mediterranean.

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

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

Entrance

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

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

ambassador@bon-vivant.dk

logo-1

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

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

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SELECTED ARTICLES

HONEST COOKING: A BRIGHT STAR OF THE DANISH FOOD SCENE

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

FOOD, FASHION AND HOW TO MAKE IT IN THE INDUSTRY 

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

GUIDE MICHELIN: RESTAURANT CLOU

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

RESTAURANT CLOU WINS THE 5TH EDITION OF COPA JEREZ

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

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SELECTED DISHES

Amuse Bouche; Oyster, Passionfruit & Ginger

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

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

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

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Foie gras with Champignon, Pan’épice & Garden Herbs

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FRENCH EXECUTIVE CHEF FOR EXCLUSIVE BRASSERIE IN MOSCOW

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

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

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

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

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

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THE CHALLENGE

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

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

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

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THE PROFILE

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

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

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

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

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THE REMUNERATION

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

On all matters of interest, please contact Kristian Brask Thomsen at

ambassador@bon-vivant.dk

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

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

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Hungry for more? Have a look Behind the Scenes.

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PAULO AIRAUDO

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

Paulo Airaudo was born in Argentina to an Italian family, worked professionally across the globe, from Mexico to Peru, in various European countries, and of course also in his beloved Italy. In Europe, he had the enviable fortune of working in the finest establishments of many capitals, displaying the passionate commitment and professionalism that have always made him stand out.

Enterprising and resourceful, Paolo loves to experiment with new directions in the kitchen which also is the main focus of his current venture, soon opening a personal signature restaurant in the luscious region of San Sebastián.

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This non-stop traveling culinary nomad did not know until late that his fate rested in a kitchen; he studied graphic design before diving into culinary depths of the restaurants in his hometown.

Soon after, he started travelling through Europe and first landed in Spain: Arzak was his first contact with Spanish cuisine, followed by Blumenthal’s elaborated cooking at The Fat Duck outside London, England.

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

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

Paulo Airaudo exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.

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

ambassador@bon-vivant.dk

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

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

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

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SELECTED LINK

HONEST COOKING: LA BOTTEGA – SETTING THE PACE

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

THE ART OF PLATING: LA BOTTEGA – QUALITY AND SIMPLICITY

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

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

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

INSTAGRAM: PAULO AIRAUDO

Follow the culinary adventures of Paulo Airaudo on Instagram.

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SELECTED DISHES

Sea scallops, onion purée, roasted onion and Parma ham 

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

Salmon and beets 

Salmon and beets - Paulo Airaudo

Mackerel, cucumber and daikon

Mackerel, cucumber and daikon - Paulo Airaudo

Duck, leek and radish

Duck, leek and radish Paulo airaudo

Pork tenderloin, peach and fennel 

Pork tenderloin, peach, and fennel - Paulo Airaudo

Yogurt, black currant and fennel 

Yogurt, black currant, and fennel - Paulo Airaudo

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

– Guide Michelin

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

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

September 14, 15 & 16th

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

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

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

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

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

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MATT LAMBERT

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

Lambert’s cuisine draws inspiration from his Kiwi upbringing, now mixed with his experience of working in some of New York City’s best kitchens and passion for locally sourced produce. Under his leadership, The Musket Room received a surprising but welcomed Michelin star, just four months after opening.

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

Born and raised in Auckland, New Zealand, Lambert knew from a young age that he wanted to be a chef. After applying for his first job at age 11 (the chef told him to come back when he was of age), Matt first found himself in a kitchen at 14, washing dishes and getting to know the industry that became his life.

At 16, he was granted an apprenticeship with New Zealand restaurateur Garry Bates, an experience which led to his acceptance into the Culinary Program at Auckland University of Technology. In 1999, Lambert relocated to Wellington, New Zealand, where he worked in various restaurants whilst completing his degree at Whitireia Community Polytechnic.

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

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

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

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

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

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

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

This is your chance to experience not only Lambert’s translation of the New Zealand cooking into the American surroundings, but to also see how he works with a kitchen defined by Diego Muñoz.

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

  Come taste!

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DETAILS IN SHORT

Who: Diego Muñoz meets Matt Lambert

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

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

Menu: 8-course tasting menu for $150.

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

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

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

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

Hungry for more? Have a look Behind the Scenes.

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THE MUSKET ROOM

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

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

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

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

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Garden

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

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

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

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

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

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

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

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

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MATT LAMBERT

Matt Lambert marries his New Zealand heritage with a modern, innovative culinary technique, practiced at The Musket Room where he is the Executive Chef and Co-owner. He has quickly become a rising star in the culinary metropolis that is New York City.

Lambert’s cuisine draws inspiration from his Kiwi upbringing, now mixed with his experience of working in some of New York City’s best kitchens and passion for locally sourced produce. Under his leadership, The Musket Room received a highly coveted Michelin Star, just four months after opening in May 2013.

Born and raised in Auckland, New Zealand, Lambert knew from a young age that he wanted to be a chef. After applying for his first job at age 11 (the chef told him to come back when he was of age), Matt first found himself in a kitchen at 14, washing dishes and getting to know the industry that became his life.

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SELECTED LINKS

FORBES: NEW ZEALAND CUISINE IN NEW YORK

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

WALL STREET JOURNAL: GROWING A CULINARY GARDEN

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

THE ART OF PLATING: AWAKENING THE SPIRIT OF NEW ZEALAND

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

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

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

INSTAGRAM: MUSKET MATT

Follow the culinary adventures of Matt Lambert on Instagram.

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SELECTED DISHES

“Peas and Eggs”

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Ōra King Salmon, Cloudy Bay clams and lemon

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Truffle, sweet bread and morels

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Country pate, pickled vegetables and mustard

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Venison, sea urchin and pickles

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Passion fruit in many ways

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

ambassador@bon-vivant.dk

logo-1

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

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

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

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