BON VIVANT COMMUNICATIONS

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BARBERSHOP BARCELONA: SECOND WEEK – A PHOTO SERIE

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After a hectic first week in Barcelona the nomad Italian pop up restaurant Barbershop got settled in and started refining its tasteful dishes, also adding a delicious new amuse – the grilled octopus with potato foam and aioli in crusty bread.

Run by Chef Walter El Nagar, Barbershop has been shaking Los Angeles gastro scene for the past 4 years with. At Barbershop Chef El Nagar displays a cooking style defined as an exciting mix of Italian roots and flavours, Californian formats and subtle international influences.

Barcelona is the first city on a tour through the Mediterranean Europe. For the second set of nights, La Foodieteca was the venue where Walter el Nagar displayed his delicious creations before an exciting audience of experienced diners. 

This is what happened.

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Mise en place cleared – ready for guests.

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The Octopus…

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Potato foam filled in crusty bread…

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Et violà: Grilled octopus with potato foam and Aioli in crusty bread.

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SERVICE

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Team at work

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Barbershop was originally born for the need of Chef El Nagar expressing the things he learned as a young chef and has been created in numerous neighbourhoods of Los Angeles, always evolving and adapting to every situation; growing in popularity while grabing all influences it could in a melting pot of tasty cultures.

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THE MENU

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“Irreverent and surprising”, as Walter describes it, his way of cooking is an expression of three factors: His Italian origin that makes him love and use Mediterranean flavours above all others – citrus, olive oil, sun vegetables and sea food -, his Californian raising that makes him come up with quick, light and trendy dishes,- and his international influence and inspirations as he has cooked along many fellow chefs from all over the world, which gives his dishes small trace of exotic and varied cuisines.

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Hen’s favourite chicken.

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Fish & Cheese: Burrata, hot and cold seafood, vermouth ponzu.

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The pairing: Gin Mare and 1724 tonic.

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Cacio e ovo crudo: Asparagus, liquorice sabayon, parmigiano reggiano.

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Its pairing: Nigori Sake.

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Pasta

Star dish: Sea Urchin Linguine with marinated tomato, black garlic and clams.

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Squab (young pigeon), burnt eggplant, wild mushrooms, coffee and pairing: Mas La Mola red wine.

Plating

Dessert

Candied tomato, white chocolate, vanilla and strawberry.

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Your moment of Zen.

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Barbershop Ristorante continues in Barcelona until end July 2016 before setting up in other parts of the Mediterranean Europe. For future tantalizing dinners, please visit Barbershop’s website (press link).

In case of interest or/and press, please contact Marta Perez at:

marta.perez@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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Hungry from more? Check out this article on Barbershop by Honest Cooking.

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THE WORLD COMES TO GENEVA PART III – MATT LAMBERT AT LA BOTTEGA

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Proceeding with their set of collaboration dinners “The World comes to Geneva” that began in April with Peruvian Superstar Chef Diego Muñoz – followed by hosting Japanese Culinary Enigma Atsushi Tanaka in May – then ambitious La Bottega now presents their third star chef this year:

New Zealand-native and bad boy finesse detailed Chef Matt Lambert of high rising Michelin-restaurant The Musket Room in New York City.

Wednesday June 22nd.

La Bottega, the dazzling new venue in town led by the Italo-Argentinean Michelin duo Paulo Airaudo and Francesco Gasbarro, opened in Spring 2015 after careful and passionate planning. The brand new adventure was rapidly recognised with a Michelin star only months the after opening.

In March the Michelin-duo re-opened the doors of their brand new La Bottega, less than a javelin throw away from the original location – a dazzling dining room that welcomes the world. This duo is moving fast, in constant pursuit of quality and simplicity above all else.

Sounds interesting? Come taste.

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CHEF PROFILES

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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, 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 surprising but welcomed Michelin star, just four months after opening.

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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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PAULO AIRAUDO

Paulo, born in Argentina but to an Italian family, worked professionally across the globe, from Mexico to Peru, in various European countries, and of course in his beloved Italy. In Europe, he had the enviable fortune of working in the finest establishments in 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 his main focus at La Bottega.

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FRANCESCO GASBARRO

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

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

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This is your chance to experience not only La Bottega’s highly delicate translation of Italian cooking into the historic Swiss/French surroundings, but to also see how the two chefs work with a kitchen defined by Chef Lambert, whose cooking is known to be thoughtful and composed, reflecting his New American experience, New Zealand roots and classical French training. 

Come taste!

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DETAILS IN SHORT

What: The World comes to Geneva

Who: Lambert-Airaudo/Gasbarro Collaboration Dinner

When: Wednesday July 22nd

Where: La Bottega, Rue de la Corraterie 21, Geneva

Reservations: +41 (0) 22 736 1000 or info@labottegatrattoria.com

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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Hungry for more? View when Atsushi Tanaka cooked at La Bottega.

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OPENING NIGHT OF BARBERSHOP IN BARCELONA – A PHOTO SERIE

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Friday June 10th Barbershop Ristorante launched its first pop up night of many in Barcelona – the first city on a tour through the Mediterranean Europe. The staged was set at La Foodieteca in the heart of Gothic.

Run by Chef Walter El Nagar, Barbershop has been shaking Los Angeles gastro scene for the past 4 years with. At Barbershop Chef El Nagar displays a cooking style defined as an exciting mix of Italian roots and flavours, Californian formats and subtle international influences.

This is what happened.

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Mediterranean top quality.

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Israeli Sous Chef Hen Sagi.

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Tools.

Barbershop was originally born for the need of Chef El Nagar expressing the things he learned as a young chef and has been created in numerous neighbourhoods of Los Angeles, always evolving and adapting to every situation; growing in popularity while grabing all influences it could in a melting pot of tasty cultures.

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Floor Assistant Manager, Mandi Bartlett.

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THE MENU

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 Bread serving: Sobrasada Roll, Grissini, Rustic Bread.

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Jolly table.

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Jolly kitchen.

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Amuse: Hen’s favourite chicken.

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Dubai-based Sommelier Eleonora Caso.

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“Irreverent and surprising”, as Walter describes it, his way of cooking is an expression of three factors: His Italian origin that makes him love and use Mediterranean flavours above all others – citrus, olive oil, sun vegetables and sea food -, his Californian raising that makes him come up with quick, light and trendy dishes,- and his international influence and inspirations as he has cooked along many fellow chefs from all over the world, which gives his dishes small trace of exotic and varied cuisines.

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Fish & Cheese: Burrata, hot and cols seafood, vermouth ponzu.

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Up close.

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Almost done.

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Cacio e ovo crudo: Asparagus, liquorice sabayon, parmigiano reggiano.

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Linguini pre-cooking.

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Cooking…

Pasta

Foto: Jordi Domenech

Voilà: Sea Urchin Linguine with marinated tomato, black garlic and clams.

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Squab (young pigeon), burnt eggplant, wild mushrooms, coffee.

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Strike a pose.

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Barbershop Ristorante continues in Barcelona until end July 2016 before setting up in other parts of the Mediterranean Europe. For future tantalizing dinners, please visit Barbershop’s website (press link).

In case of interest or/and press, please contact Marta Perez at:

marta.perez@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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Hungry from more? Check out this article on Barbershop by Honest Cooking.

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THE WORLD COMES TO GENEVA II – ATSUSHI TANAKA AT LA BOTTEGA

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Fast rising restaurant La Bottega hosted a fabulous dinner featuring Paris-based Culinary Enigma Atsushi Tanaka, in Geneva this past Wednesday.

La Bottega, the dazzling new venue in town led by the Italo-Argentinean Michelin duo Paulo Airaudo and Francesco Gasbarro, opened in Spring 2015 after careful and passionate planning. The brand new adventure was rapidly recognised with a Michelin star only months the after opening.

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Proceeding with their set of collaboration dinners “The World comes to Geneva” that began in April with Peruvian Superstar Chef Diego Muñoz, the ambitious restaurant will host impressive 9 guests chefs this year, – with the second chef being Atsushi Tanaka – a clash and contrast for La Bottega in both culture and style.

Atsushi Tanaka – globally known for being a non-conformist and alternative chef, has his experiences at some of the finest restaurants in Europe: Pierre Gagnaire, Quique Dacosta and Frantzén are some of the impressive names of his resume.

Now he displays his very minimalistic yet complete food at Restaurant A.T. in the heart of Paris. His storytelling dishes never disappoint, and mixed with La Bottega’s Italian passion and drive, a great culinary night was created.

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The fusion of italo-Argentinean warmth and intensity of flavors and the precise and elegant Japo-French cuisine brought dishes to the table such as ‘Oyster, lemon and celery’, ‘Camouflage‘‘Lamb, spring onion and black garlic’ and ‘Green apple, sorrel and oxalis’, that were enjoyed by a buzzing restaurant.

Perhaps the very different upbringings were the secret ingredient for this great dinner. The second second chapter of “The World comes to Geneva”.

Press play for an interview with Atsushi Tanaka in Swiss TV.

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The third guest chef invited to “The World comes to Geneva” at La Bottega is New Zealand Chef Matt Lambert of 1-starred Michelin restaurant The Musket Room in New York City, Wednesday June 22nd.

For pre-reservations please contact La Bottega at info@labottegatrattoria.com or +41 (0)22 736 1000. Or visit the La Bottega Website.

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Hungry for more? Have a look at La Bottega: Setting The Pace.

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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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THE DINNER PARTY 36 – WORLD’S NO. 1

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Bon Vivant Communications presents The Dinner Party 36 featuring the World’s No. 1 Restaurant El Celler de Can Roca, led by the Roca Brothers: Joan, Josep and Jordi, in Girona 100 km north of Barcelona.

Friday June 17th 2016 from 18.30 – 03.30.

Offering a limited seating of 10 notabilities only at this international highest acclaimed restaurant, there will be Champagne and a grand feast accompanied by a great connoisseur wine menu, served in the magnificent dining room of this Catalonian gastro temple.

The cherry on top: a private guided kitchen tour and afterlounge in the garden.

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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 3 stars in Guide Michelin and was voted the “World’s Best Restaurant” in 2013, and again in 2015 by the World’s 50 Best Restaurants list, currently holding this position.

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The journey to and from El Celler de Can Roca in Girona (100 kilometers north of Barcelona) will be enjoyed in stretch limousines accompanied by bubbles, after attending a cocktail reception at the dazzling 360 degree panorama view rooftop of the iconic Hotel Majestic in the heart of Barcelona.

Dress code: Formal elegance.

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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 person is € 750,00.

In case of interest, please contact Kristian Brask Thomsen for further information:

ambassador@bon-vivant.dk

Thank you.

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

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

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BARBERSHOP – POP UP RISTORANTE


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Daring and intense, Walter El Nagar has been shaking Los Angeles gastro scene for the past 4 years with his pop-up restaurant BarbershopAt Barbershop Chef El Nagar displays a cooking style defined as an exciting mix of Italian roots and flavours, Californian formats and subtle international influences.

Barbershop was born for the need of El Nagar expressing the things he learned as a young chef and has been created in numerous neighbourhoods of Los Angeles, always evolving and adapting to every situation; growing in popularity while grabing all influences it could in a melting pot of tasty cultures.

Now, as the West Coast has enjoyed Barbershop for many years, this Italian-Californian nomad restaurant turns to Southern Europe to indulge the palates of experienced eaters at and around the Mediterranean Sea.

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Walter El Nagar – an art curator turned chef by chance – has been in Los Angeles for the past 10 years, first working and apprehending the West Coast cuisine style at some of the finest Italian kitchens in the city – La Botte, Picolo, Il Grano – and then with his own pop up concept restaurant, being one of the first on choosing this way of reaching out to people.

His almost every sold out editions speak for themselves.

Walter’s personality defines his way of life, and therefore, Barbershop; his love for traveling and his eternal young soul have kept him from settling down in just one venue or restaurant.

The culinary nomad way of life seduces him and has become his lifestyle. For him, changing venues running a pop up restaurant every other week has many challenges, as it would for any other chef; but the difference is he draws inspiration and strength from it and builds his own culinary style, in which he has to constantly renovate the structure of the kitchen, recipes and dish displays.

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From the latest pop up dinner in Los Angeles.

Irreverent and surprising, as Walter describes it, his way of cooking is an expression of three factors: His Italian origin that makes him love and use Mediterranean flavours above all others – citrus, olive oil, sun vegetables and sea food -, his Californian raising that makes him come up with quick, light and trendy dishes,- and his international influence and inspirations as he has cooked along many fellow chefs from all over the world, which gives his dishes small trace of exotic and varied cuisines.

Barbershop touring in the Mediterranean Europe also counts with the unparallel talent of two other core members that, along Walter, run Barbershop.

Dubai-based certified sommelier Eleonora Caso is in charge of the cellar; she picks wines for every pop up based on knowledge and intuition. Working side by side with Walter in the kitchen you’ll find Hen Sagi, a young and driven chef that, like Walter, has the Mediterranean culture in her veins, born and raised in Israel. This unusual trifecta forms a team of talent and international insight.

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Barbershop in Europe, back to Walter’s origin, is both a joy and a challenge as El Nagar comes back to a culture he already knows and loves, but also needs to prove himself in and around the land that saw him grow up, and he left when he was still a very young man.

This next chapter for Barbershop begins in Barcelona June 2016 and hasn’t got a fixed end yet. Barbershop, for sure, will be setting up in Ibiza and Milan as well, but only Walter knows if Barbershop will continue popping up in Europe or if it will go back to the States. Being a nomad chef is a culinary adventure.

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 450 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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Hungry for more? View Barbershop’s Menu in Barcelona.

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SELECTED LINKS

WEBSITE: BARBERSHOP RISTORANTE

Walter El Nagar leaves Los Angeles, home of his pop up restaurant Barbershop for the past 7 years, to start a European tour through three of its most vibrant cities: Barcelona, Ibiza and Milan.

LAIST: GET A TASTE OF THIS LA POP UP BEFORE IT HEADS TO EUROPE

Los Angeles pop-up Barbershop Ristorante, set in an actual barbershop, heads to Europe and it need to be tasted before it leaves.

ATERIET: CHEF Q&A WITH WALTER EL NAGAR

Walter El Nagar talks about why he is coming back to Europe, how he became a Chef and how it feels to open his restaurant in his birth city.

HONEST COOKING: BRINGING TRENDY LA POP-UPS TO EUROPE

Interview with El Nagar about why is he leaving Los Angeles, packing chef knives and going on a European mini-tour.

FACEBOOK: BARBERSHOP

Follow the culinary adventures of Barbershop.

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STAR CHEFS SVEN ELVERFELD AND DIEGO MUÑOZ SERVE REFUGEES IN GERMANY

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Sven Elverfeld of 3-starred Michelin-restaurant Aqua in Wolfsburg, Germany and Diego Muñoz, until very recent Executive Chef at W50B #14 Astrid y Gastón in Lima, Peru, serve 120 refugees in a local refugee shelter in Wolfsburg this upcoming Monday, May 2nd.

Each chef creates one traditional dish from his home country and the menu is served with the support of the entire team of restaurant Aqua and the ladies and gentlemen of The Ritz-Carlton in Wolfsburg.

This unique project came together very shortly when the chefs met two weeks ago in Austria at The Wachau Gourmet Festival. Initially the idea was to create a fine dining charity dinner at Aqua, but quite quickly the two chefs decided upon integrating themselves into the situation and spend a day in the refugee camp, cooking directly to those many in need.

Diego Muñoz, currently traveling through Europe and the Middle East, and Sven Elverfeld have both been involved in their local communities for a long time.

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Sven Elverfeld states:

“I cannot change society or political situations, but as a chef I know how important healthy food is for every person in this world. With projects like this we help refugees and other people in need, regardless of their faith and nationality. We, Diego and my team, heartily provide the support to refugees and their children in our neighborhood and do this with our personal generosity.”

Diego Muñoz adds in-depth:

“Unfortunately these days even with all the technological advantages, great communication ways, medical advances, and a lot of conflicts history to learn from, people still end up in difficult situations by political misunderstandings and violent conflicts. As a Peruvian that brings back the memories of times when Peru wasn’t a peaceful place and a lot of people found themself in this uncomfortable survival situation.”

“I am an outsider to the refugee situation in Germany and lack a lot of knowledge of the political matters that created it, but of course I will love to join forces with Sven and at least dedicate one day for a special dish for people that are so sensible right now for a hug, a nice warm phrase or a nice meal made with love. Cooking is one of the most natural ways of human relations that make us able to share, and with this I hope these people can have a nice and different day. Hopefully we can also inspire others to help as well. Being a refugee can happen to us all.”

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CHEF PROFILES

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After over 16 years in the gourmet restaurant Aqua Chef Sven Elverfeld cannot be overseen in the German culinary top list, but has also established him and the restaurant on an international level.

With excellent craftsmen’s ship he creates exceptional dining moments for his guests together with his team. Beyond a defined style and apart from trends Elverfeld creates a symbiosis of tradition and modernism. Never-varying high quality and exceptional flavor richness together with visual esthetics in his creations have earned him the most recent honors.

The Guide Michelin ranks Aqua restaurant with three stars since 2009 and Aqua is recognized as one of the S. Pellegrino World’s 50 Best Restaurants six years in a row. Chef Elverfelds philosophy: “Attain your goal with commitment and love for detail” has proven itself successful, bringing him a great many distinctions in the last few years and confirming his concept.

At the onset of his career Sven Elverfeld completed an apprenticeship as a confectioner before dedicating his energies to being trained as a chef. The time he spent in Crete, Japan and Dubai was as vital to his career as the restaurants he worked at, which were all awarded and known for their outstanding cuisine.

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DIEGO MUÑOZ

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 very recent 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 current #14 on The World’s 50 Best Restaurants List and #3 of best Latin American restaurants.

This January Diego Muñoz announced his departure from Astrid y Gastón, instead to devote his 2016 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 restaurant to be.

During a highly concentrated 2016 Chef Muñoz explores Europe, the Americas, Asia and the Middle East. Read more about this in The New York Times.

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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.

DIEGO MUÑOZ COOKS AT TALLER IN COPENHAGEN

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Fast rising restaurant duo Karlos Ponte and Jacob Brink Lauridsen invite Peruvian Superstar Chef Diego Muñoz to create a serie of collaboration dinners at their Latin fine dining hotspot in the heart of Copenhagen.

4 nights exclusive.

Wednesday 27th, Thursday 28th, Friday 29th, Saturday 30th of April.

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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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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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DIEGO MUÑOZ

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 very recent 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 current #14 on The World’s 50 Best Restaurants List and #3 of best Latin American restaurants.

This January Diego Muñoz announced his departure from Astrid y Gastón, instead to devote his 2016 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 restaurant to be.

During a highly concentrated 2016 Chef Muñoz explores Europe, the Americas, Asia and the Middle East. Read more about this in The New York Times.

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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: Wednesday 27th, Thursday 28th, Friday 29th, Saturday 30th of April

Where: TALLER, Tordenskjoldsgade 11, 1055 Copenhagen K

Reservations: +45 72 14 08 71 info@restaurant-taller.dk

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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Hungry for more? Read more about TALLER here.

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MICHELIN STARRED LA BOTTEGA IN GENEVA KICKSTARTS AMBITIOUS DINNER SERIES WITH DIEGO MUÑOZ

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Fast rising Italian duo Paulo Airaudo and Francesco Gasbarro invite Peruvian Superstar Chef Diego Muñoz to their new restaurant venue in Geneva, where the three chefs create a two-day collaboration dinner extraordinaire.

Friday April 22nd and Saturday April 23rd

La Bottega, the two Italian chefs’ unique joint venture, is rapidly becoming Geneva’s most coveted dining venue after being awarded its first Michelin star just four months after their opening.

Swiftly establishing a firm grip on the Genevan restaurant scene, Paulo and Francesco are determined to make their mark as two chefs re-defining Italian cuisine. Refusing to squeeze their restaurant into a clear-cut mould that churns out homogenous pasta dishes, they are breaking away from traditional stereotypes and going ‘Italian free-style’.

Situated in one of Geneva’s most venerable and traditional thoroughfares, La Bottega beautifully harmonises with the city’s distinctive ambience, set among wrought-iron signs and stucco building façades. Boasting a modern, efficient design that embodies simplicity and minimalism, the restaurant was built by Italian architects and craftsmen from re-used materials.

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THE WORLD COMES TO GENEVA

Next week – Friday April 22nd and Saturday April 23rd, La Bottega kickstarts an ambitious dinner series “The World Comes to Geneva”, with no less than nine collaboration dinners in the remains of 2016 – created in collaboration with Bon Vivant Communications and featuring a variety of different chefs such as Matt Lambert (NYC), Atsushi Tanaka (Paris) and Benoit Dewitte (Belgium).

But the first name on La Bottega’s impressive rooster of collaborating chefs is the globetrotting Peruvian Superstar Diego Muñoz, who in the 6-week European part of his 2016 devoted to culinary exploration through the world’s exciting cuisines and alluring cultures, has accepted the kind invitation from Geneva.

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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 very recent 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 current #14 on The World’s 50 Best Restaurants List and #3 of best Latin American restaurants.

This January Diego Muñoz announced his departure from Astrid y Gastón, instead to devote his 2016 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 restaurant to be.

During a highly concentrated 2016 Chef Muñoz explores Europe, the Americas, Asia and the Middle East. Read more about this in The New York Times.

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This is your chance to experience not only La Bottega’s highly delicate translation of Italian cooking into the historic Swiss/French surroundings, but to also see how the two chefs work with a kitchen defined by Muñoz, whose 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: The World comes to Geneva

Who: Airaudo/Francesco-Munoz Collaboration Dinner

When: Friday April 22nd and 23rd

Where: La Bottega, Rue de la Corraterie 21, Geneva

Reservations: +41 (0) 22 736 1000 or info@labottegatrattoria.com

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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Hungry for more? Have a look at La Bottega: Setting The Pace.

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DINING IMPOSSIBLE 17 – NEW YORK CITY

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The globetrotting dinner party takes another chunk out of the Big Apple.

Known as the capital of the world, New York City attracts foodies, fashionistas and impresarios with a thirst for big business and all things bourgeois.

The melting pot that it is, Gotham has come to behold a gastronomy scene so enriched by traditional and contemporary cooking cultures in need of sharing. 

Mexican, Nordic, Italian, French, Korean, American, Japanese; the diversity of this great city is cardinal. It’s the perfect destination to host the seventeenth Dining Impossible. Offering “the world’s most coveted dinner tickets” to pleasure aficionados flying in from around the globe.

3 days – 3 super restaurants – 1 great dinner party.

Thursday, May 12th – Friday, May 13th – Saturday, May 14th

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THE MENU

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Thursday, May 12th

Chapter 1 – America’s No. 1

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At Eleven Madison Park, the aim is to marvel. Nothing can be anticipated.

Chef Daniel Humm and Restaurateur Will Guidara’s sleek Art Deco restaurant offers a masterclass in surprise. From the mysterious string-tied box that kicks off proceedings, to a member of the kitchen staff arriving tableside to baste an inflated pig’s bladder, little can be foreseen.

What diners can rely on, however, is a dining experience that is as delightful as it is engaging with the use of peerless ingredients and top-class cooking such as a clam dish that comes in two stages.

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Having earned his first Michelin star at the age of 24, Swiss Daniel Humm has since put two more on the table of Eleven Madison Park where the first eating extravaganza of Dining Impossible 17 will be held.

Working closely with Will Guidara, the co-owner of Eleven Madison, he has received numerous accolades for this lionised restaurant.

These include four stars from the New York Times, no less than six James Beard Foundation Awards, as well as the three Michelin Stars and a spot on San Pellegrino’s World 50 Best Restaurants list as a current impressive fifth and thereby the highest ranking restaurant in North America.

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Lobster Eleven Madison Park

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Overlooking the magnificent Madison Square Park, Eleven Madison Park not only boasts a bountiful tasting menu but also a spectacular overview of the dazzling restaurant from our private dining room.

With this poignant backdrop and full-blown menu focusing on the ample agricultural assets of New York and the long established culinary traditions that have taken root here, this is set to be a magnificent first taste of The Big Apple. 

Dress code: Formal elegance.

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“The ultimate dinner party” – Forbes Magazine

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Friday, May 13th

Chapter 2 – Upstate Legend

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The legendary Blue Hill at Stone Barns offers a totally unique perspective on food, creating a direct link between the earth, kitchen and diner. Be prepared to come out feeling truly awakened. 

Situated within the Stone Barns Center for Food and Agriculture in Pocantico Hills, Upstate New York, the restaurant is surrounded by lush greenery, offering a tranquil setting for an evening of fine dining and education. 

Having spent more than a decade investigating farming communities around the world, drawing on the wisdom and experience of chefs, farmers and seed breeders, Executive Chef and co-owner Dan Barber attempts to evoke consciousness through his cooking. His mission: to find an ethical, sustainable, yet utterly delicious national cuisine. 

In light of his great talent, he has received multiple James Beard awards including Best Chef: New York City and The Country’s Outstanding Chef and in 2009 was named one of Time Magazine’s “100 most influential people in the world”. It is not surprising then that Barber was appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition.

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Porcheta Pig, Artichoke, Chanterelles, Day Lillies, Kale, Samatha Cabbage, and Sauce Charcuterie

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“Barber builds a dazzling panorama of ethical and flavorful eating destined to refashion Americans’ deepest beliefs about food.” – from the jacket of his book The Third Plate: Field Notes on the Future of Food.

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At Blue Hill you are presented with so much more than just a dinner. Perhaps you’ll be shown a video of how the fish on your plate was caught or be taken out to the garden where the carrot you’re eating was plucked from the ground just minutes before it was delicately arranged on your plate.

Whether it comes from the greenhouse, farm, pasture, field, forest or cellar, every element is given its much deserved spotlight and shines from every angle. In 2015 Blue Hill at Stone Barns made its first entry on San Pellegrino’s World 50 Best Restaurants list.

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Expect an extraordinarily dynamic culinary experience that will leave you wide-eyed and tingling.

Dress code: Classy laissez faire.

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

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Saturday, May 14th

Chapter 3 – Back in the City

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Lunch – Burger Raid 

Not all can be fine dining, but when it’s not, it still has to be sublime.

In order to get an al-round good chunk of New York’s culinary DNA, we hook up for lunch with beef aficionado, Eater senior editor and highly entertaining Emmy-nominated host of “The Meat Show”, Nick Solares, who vividly takes us through three of his favorite burger joints in town.

We’ll sink our teeth into a selection of juicy burgers, and according to Solares, some of the best in America and therefore also the world.

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“A three-day gastronomic blowout” – Australian Financial Review

Atera

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Evening – The Exclusive Buyout

Atera is one of New York’s most beautiful restaurants.

Headed by Danish Ronny Emborg, this 2* Michelin fine dining counter takes cooking to new paths, combining the flavors, colors, and seasonal essence of nature with delicate precision to engage the diner in a unique culinary experience.

Chef Emborg defines his cuisine as “The Sensory Kitchen” – a kitchen that enhances the pleasure of dining with the full use of taste, sight, color and smell.

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“Watch the kitchen execute its magic” – Guide Michelin on Atera.

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In all Atera honors the poetry of nature and creativity in pursuit of an immersive sensory and intimate dining experience.

And this 18-seat restaurant is most definitely intimate, where curious diners line the counter while keeping a close eye on what is being prepared before them.

Expect an experience nothing short of sublime.

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

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DETAILS

Dining Impossible 17 – New York City is the full experience. Besides the extraordinaire dinners and a lunch, it also includes receptions, selected transport and after parties 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 Big Apple 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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