BON VIVANT COMMUNICATIONS

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COOL CAVIAR CREATIONS © CLOU

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 …. & CAVIAR

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It’s one of the most famous and exclusive epicurean delicacies in the world. And yet, it is so simple. Nothing but fish eggs and salt. Neither one means much without the other, but together, the outcome is culinary alchemy.

2016 “Danish Restaurant of the Year”, 1*Michelin CLOU of Copenhagen has quickly become a paradise for caviar lovers in the old Kingdom, as Chef Jonathan frequently plays with the creation of new dishes with the precious roe.

Sometimes these creations results in caviar nights by Rossini – CLOU’s supplier and the preferred such to some of the most creative, talented and innovative chefs and restaurateurs in Denmark.

Take a look behind the scenes of a tantalising night and the dishes served.

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THE MENU

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8 servings with a selection of the finest caviar;

Sevruga, White Sturgeon, Baerii Prestige, Oscietra Selection, Oscietra Gold

Magnum Champagnes only.

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Østers

Oyster & Oscietra Selection
Magnum Dampierre Cuvée de Ambassadeurs

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Goat

Fresh Goat Milk & Baerii Prestige
Magnum Dampierre Cuvée de Ambassadeurs

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Danish Octopus, Celeriac, Yuzu, Dill & White Sturgeon Caviar
Magnum Taittinger Brut Reserve
Magnum Pierre Peters Brut Cuvée de Reserve

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2

Razor Clam, Blue Poppy Seeds & Oscietra Selection
Magnum 2009 Taittinger Brut Vintage
Magnum 2009 Louis Roederer Brut Vintage

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Rossini

Managing Director of Rossini, Jacob Marsing-Rossini.

Press play for a caviar feast.

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Co-Head Chef Martin Gottlieb, Jacob Marsing-Rossini of Rossini and Chef-Owner of CLOU, Jonathan Berntsen.

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5

Ox Tenderloin, Quail’s Egg Yolk & Sevruga
Magnum Ruinart Brut Rosé
Magnum 2006 Charles Heidsieck Rosé Vintage

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6

Monkfish, Lotus, Sauce Mousseline & Gold Selection
Magnum 2008 R&L Legras St-Vincent Vintage
Magnum 2008 André Clouet Les Clos de Bouzy

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Lobster, Piment, Bisque, Baerii Prestige
Magnum 2000 Comtes de Champagne Vintage
Magnum 2006 Comtes de Champagne Vintage

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8

Lime, Banan, Yoghurt & Baerii Prestige

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

In case of interest, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

bon-vivant-ogo

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

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

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

caviar

Photos and film by Jesper Rais, Rais Photo.

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SAN SEBASTIÁN DINNER SERIES BY AMELIA: SECOND GUEST – JONATHAN BERNTSEN OF CLOU IN COPENHAGEN

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

Having performed two nights of culinary excellence with Latin America’s Best Female Chef Kamilla Seidler in April, Paulo Airaudo now invites a second grand culinary talent; Chef Jonathan Berntsen of “Danish Restaurant of The Year 2016”, 1*Michelin CLOU in Copenhagen.

The two chefs – one being of South American heritage but cooking in Europe, the other of Danish origin but celebrated to excel exquisite Mediterranean cooking in the cradle of Nordic Cuisine – create a joint 10-serving tasting menu where they’ll blend their combined cooking experiences, passions and ideas.

Sunday June 4th and Monday June 5th.

This is your chance to experience not only Airaudo’s culinary translation of his experience around the world into his new Basque surroundings, but to also see how he works with a kitchen defined by Berntsen who’s everything but afraid to break dogmes, blend contemporary with classics, North with South and holds the title of being the youngest person to receive Michelin-accolade in Denmark.

Come taste!

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CHEF PROFILES

Jonathan

JONATHAN BERNTSEN

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Owner of Clou; a very personal restaurant that quickly makes you 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.

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Danish octopus, celeriac, Yuzu, dill and white Sturgeon caviar.

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”.

In 2013, Chef Berntsen and his sommelier won the Copa Jerez V – presumably the most prestigious international competition in matching food and wine with Josep Roca, José Carlos Capel and Ángel León amongst the judges.

Clou holds a star in Guide Michelin, consecutive since 2014. Berntsen was the youngest chef in Denmark to ever receive a such.

In 2016, CLOU was announced asRestaurant Of The Year by the Danish Restaurant Guide, succeeding an impressively strong group of fellow nominees including Noma, Relæ, Kadeau and Søllerød Kro.

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Paulo

PAULO AIRAUDO

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

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

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

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Crab salad with pickled cucumber, avocado mousse and dill snow.

Chef Airaudo explains:

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

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

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

This time it’s personal.

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DETAILS IN SHORT

What: San Sebastián Dinner Series Vol. 2

Who: Jonathan Berntsen (Copenhagen) and Paulo Airaudo (San Sebastián)

When: Sunday June 4th and Monday June 5th

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

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

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

Reservations: Through RSVP (press link).

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ABOUT AMELIA

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

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

Amelia Restaurant has 50 seats, including 14 open kitchen seats that is offered to diners either as a community seats or for dinner parties.

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

info@ameliarestarant.com
www.ameliarestaurant.com

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The San Sebastián Dinner Series is created in collaboration with:

bon-vivant-ogo

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

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

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

San Sebastian

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LATIN AMERICA’S BEST FEMALE CHEF KAMILLA SEIDLER COOKS AT LATIN HOTSPOT MERCADO IN VIENNA

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Owner Klaus Piber and Chef Partner Alexander Theil invite “Latin America’s Best Female Chef” Kamilla Seidler to cook at a two-day event at Latin dining hotspot Mercado in Vienna’s 1st district, as a part of her 2017 World Expedition.

Wednesday April 20th and Thursday April 21th.

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Kamilla Seidler is known in culinary circles for her great passion and social commitment, being part of a worldwide acclaimed restaurant creation: Gustu, and a full-scholarship kitchen-school project called Manq’a that provides knowledge, jobs and hope to a generation of youth who would otherwise be facing a very challenging future.

Through a monumental 2017 World Expedition through so far planned South,- Central and North America, Europe, Russia, Asia and the Middle East and with only 1% mise en place in her suitcase “The Dane of the Andes” blends her adopted home country’s flavours with local products of a world filled with vastly different cultures and cuisines.

Her mission is to spread the word of how Bolivia fight challenges through deliciousness, while discovering new colours and collaborations for future growth and expeditions.

See more at The Kamilla Seidler Expedition.

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Local poster of Chef Seidler’s presence at Mercado.

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In Vienna Kamilla Seidler and her team along with the experienced kitchen staff of Mercado, presents a tantalizing casual sharing plate menu of delicious servings as she would for friends at her house in La Paz.

Chef Seidler elaborates:

“This style of cooking comes from the inspiration of Bolivian recipes mixed with a new way of thinking food in my adopted home country. Bringing this style of food to Mercado is a celebration of this new tradition and what better than bringing it to beautiful Vienna at a restaurant that so diligently looks into Latin roots?”

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Klaus Piber, owner of Mercado, travels for culinary experiences throughout Latin America. His interest and passion for Latin America was born when he met his wife, Luz, who originates from the Dominican Republic.

In the recent years Mr. Piber also has an increasing fascination for Bolivia and Chef Seidler’s cooking.

He explains:

“The way Gustu has taken the Nordic way of thinking food and translated it into a Latin American country’s ingredients and culinary DNA, and the clear success the restaurant has both commercially and socially is quite remarkable.”

“We are very much looking forward to introducing his distinctive style to our guests here at Mercado!”

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ABOUT MERCADO

Mercado is a lively restaurant located in the heart of Vienna where Latin American joie de vivre is spread. Vibrant colours as far as the eye can see: floral sofas, multicoloured walls, flowers pictured all around.

Every day the restaurant presents an innovative and modern take on Latin American cuisine. Executive Chef Partner Alexander Theil introduces an eclectic array of exquisite dishes freshly prepared and seasonally based.

The restaurant features an exotic blend inspired by market flavours of Mexico, Peru, Brazil, Argentina, Cuba and various other Latin American regions, created mainly by pristine local Austrian ingredients.  

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Latin ingredients also find their way onto the crafted cocktails which are made with fresh fruits infused in spirits of Pisco, Cachaça, Mezcal, Tequila or Rum.

An extensive wine list features bottles from Latin America, Spain, Italy, France, Austria and the United States, as well as all natural wines and craft beers.

The separate and secluded Cigar Lounge located in a beautiful old cellar stirs up an era gone by – 1950‘s Cuba – and is an exquisitely comfortable place to relax, unwind and enjoy an after dinner drink.

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At Mercado you can enjoy a cuisine with a fascinating mix of cultures; the result of a vibrant heritage and transcendental immigration history.

After the two-day feast Kamilla Seidler’s menu is served at Mercado until May 21st, prepared by the safe hands of Chef Theil and his experienced team.

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DETAILS IN SHORT

Who: Latin America’s Best Female Chef Kamilla Seidler cooks in Vienna.

When: Thursday April 20th and Friday April 21th.

Where: Mercado – Stubenring 18, Vienna 1010.

Reservations: +43 1 5122505 or restaurant@mercado.at

For press inquiries please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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logo-bon-vivant

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

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

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Hungry for more? Have a look at this in-depth US article on Kamilla Seidler. 

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MICHELIN RESTAURANT CLOU OF COPENHAGEN CREATES POP UP RESTAURANT IN A TOKYO JAZZ CLUB

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A new initiative with special projects involving leading cultural actors from Denmark and Japan will strengthen the cultural bonds between two countries during 2017, as this year marks the celebration of the 150th anniversary of diplomatic relations between the two countries.

One of these projects is OPPOSITE 2017 to be held May 11-20; a grand bouquet of cultural events, here amongst “Danish Restaurant of The Year” and Michelin-accoladed CLOU’s bold move of creating a 3-day pop up restaurant May 15-16-17th of high standards inside an equally famous and notorious Tokyo jazz club.

Owner of celebrated CLOU of Copenhagen, eye candy star chef Jonathan K. Berntsen, and his team of talented chefs and sommeliers will be serving creative dishes at the upcoming pop-up restaurant in creation at SuperDeluxe; a jazz club picked up by Time Magazine as “Asia’s best spot for ‘avant-garde idling’; a brainchild of architects who envisaged the spot as a club with a scene, kitchen, bar, cinema, library and a gallery.” Yes, during sober days even as a school.

Tokyo

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Closer in atmosphere to an artists’ salon than a bar, SuperDeluxe something different every night, from slide shows to club nights. In search of the creative cream of Tokyo? This is the place. Also the home of Tokyo Ale, a highly quaffable microbrew. Obviously the team of CLOU is thrilled about the Tokyo event, including working with some of the best products that Japan has to offer.

Chef Jonathan states: “I see this upcoming and very exciting Tokyo-endeavour as a great way to test the creativity and ability of CLOU. How will we work with the artisans of Japan, not to mention in the hectic everyday Tokyo? It’ll surely be a challenge, but a very welcomed one. We’re looking forward!”

Jonathan

In 2013, Chef Berntsen and his sommelier won the Copa Jerez V – the most prestigious international competition in matching food and wine. CLOU holds a star in Guide Michelin, consecutive since 2014. Berntsen was the youngest chef in Denmark to ever receive a such.

In 2016, CLOU was announced as Restaurant Of The Year (press link) by the Danish Restaurant Guide, succeeding an impressively strong group of fellow nominees including Noma, Relæ, Kadeau, Søllerød Kro and Ruths Hotel.

Jonathan Berntsen is taught in France and Denmark, and techniques used at CLOU are mostly of French, Italian and Spanish origin. Amongst pleased food critics CLOU is in general described as a restaurant being “classic with an unusual, extraordinary twist, run by a young master of exquisite Mediterranean cooking in the cradle of Nordic Cuisine.”

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In Tokyo May 15-17th? Then book your seat for a very different culinary experience through RSVP here (press link).

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THE MENUS

LUNCH

Snack – Oyster, Passion fruit & Ginger
Scallop, Poppyseeds & Oscietra Caviar
Sea Urchin, Cod, Rosehip & Bisque
Quail, Dried Fruits, Almond & Morels
Saffron, Coffee, Praliné & Raw Cacao
Petit Four – “Oyster, Passion fruit & Ginger”

DRINKS
Wine menu
Non-alcoholic menu available
Water & Danish Piston Coffee
Prices for lunch: 21.000 JPY

メニュー
オイスター、パッションフルーツとジンジャー
ホタテ、ケシの実とキャビア
ウニ、タラとローズのビスク
ウズラ、ドライフルーツ、アーモンドとアミガサタケ
サフラン、コーヒー、プラリネと生カカオ
オイスター、パッションフルーツとジンジャーのプチフール

ドリンク
ワインメニュー
水とデンマークのピストンコーヒー
ノンアルコールメニューもあります
昼ダイニングイベントの金額:2万1千円

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Press play and step inside the dining rooms of CLOU in Copenhagen.

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DINNER

Snack – Oyster, Passion fruit & Ginger
Squid, Celery, Apple, Seaweed & Yuzu
Scallop, Poppyseeds & Oscietra Caviar
Sea Urchin, Cod, Rosehip & Bisque
Foie Gras, Veal’s Sweetbread, Truffle & Pan D’epice
Quail, Dried Fruits, Almond & Morels
Lemon, Yoghurt & White Chocolate
Saffron, Coffee, Praliné & Raw Cacao
Petit Four – “Oyster, Passion fruit & Ginger”

DRINKS
Wine menu
Water & Danish Piston Coffee
Non-alcoholic menu available
Prices for dining event: 31.000 JPY

メニュー
オイスター、パッションフルーツとジンジャー
イカ、セロリ、アップル、海藻とゆず
ホタテ、ケシの実とキャビア
ウニ、タラとローズのビスク
フォアグラ、仔牛の胸腺、トリュフとパン・デピス
ウズラ、ドライフルーツ、アーモンドとアミガサタケ
レモン、ヨーグルトとホワイトチョコレート
サフラン、コーヒー、プラリネと生カカオ
オイスター、パッションフルーツとジンジャーのプチフール

ドリンク
ワインメニュー
水とデンマークのピストンコーヒー
ノンアルコールメニューもあります
夜ダイニングイベントの金額:3万1千円

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

ambassador@bon-vivant.dk

logo-bon-vivant

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

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

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Hungry for more? Read this in-depth US article on CLOU. 

CLOU_20167735 copy

SAN SEBASTIÁN DINNER SERIES BY AMELIA: FIRST GUEST – LATIN AMERICA’S BEST FEMALE CHEF KAMILLA SEIDLER

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Having opened Amelia Restaurant in the romantic area of San Sebastián just a week ago, the fearless Chef Paulo Airaudo creates San Sebastián Dinner Series; six collaboration dinners extraordinaire a year, each of two days, inviting a diverse range of interesting chefs to the majestic and heavily Michelin-accoladed Basque town tucked into the lagoons of Bay of Biscay.

The first chef Paulo Airaudo invites is Kamilla Seidler – the once unlikely champion of Bolivian Cuisine that ended up taking Latin America by storm, and just six months ago was named “Best Female Chef” of the entire region by The World’s Best Restaurant List.

The two chefs – one being of South American heritage but cooking in Europe, the other being of European heritage but cooking in South America – create a joint 10-serving tasting menu where they’ll blend their combined cooking experiences of Denmark, Spain, England, Italy, Switzerland, Argentina, Bolivia, Peru and Mexico into the freshly created dining rooms of Amelia.

Monday April 23rd and Tuesday April 24th.

This is your chance to experience not only Airaudo’s culinary translation of his experience around the world into his new Basque surroundings, but to also see how he works with a kitchen defined by “The Danes of the Andes” who has transformed the New Nordic philosophy of thinking food into the culture and flavours of Bolivia deep inside the heart of South America.

Come taste!

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CHEF PROFILES

Kamila Seidler

KAMILLA SEIDLER

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Danish Chef on a mission to champion Bolivian Cuisine. Latin America’s Best Female Chef 2016/17. 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 once unlikely champion of Bolivian cuisine has done more for gastronomy in her adopted country in recent years than any local chef, also earning herself the title of “Dane of the Andes”.

Before moving to Bolivia in 2012 to open Gustu, 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 Geist in her native Copenhagen.

Kamilla

Opened in 2013, Gustu won Best New Restaurant in South America and Best Restaurant in South America, from Como Sur – South American Gastronomy. Same year Kamilla Seidler won Best Chef in South America.

In 2014, Gustu placed 32nd on the Latin America’s 50 Best Restaurants List and won the San Pellegrino Best Restaurant in Bolivia Award. It again won Best Restaurant in South America from Como Sur, and Kamilla Seidler again won the award for Best Chef in South America.

In 2015, Gustu climbed impressive 15 positions on the Latin America’s 50 Best Restaurant, as No.17. In 2016 it climbed additional 3 places, to current No. 14. Meanwhile Kamilla Seidler has been awarded as Latin America’s Best Female Chef by The World’s 50 Best Restaurant List.

Through an epic 2017 World Expedition with only 1% mise en place in her suitcase Kamilla Seidler blends her adopted home country’s flavours with local products of destinations, so far planned in the Americas, Europe, Russia, Asia and the Middle East.

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PAULO AIRAUDO

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

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

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

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Chef Airaudo explains:

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

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

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

This time it’s personal.

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Amelia 1

Amelia 2

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DETAILS IN SHORT

What: San Sebastián Dinner Series Vol. 1

Who: Kamilla Seidler (La Paz) and Paulo Airaudo (San Sebastián)

When: Sunday April 23rd and Monday April 24th

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

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

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

Reservations: Through RSVP.

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Amelia 4

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ABOUT AMELIA

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

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

Amelia Restaurant has 50 seats, including 14 open kitchen seats that is offered to diners either as a community seats or for dinner parties.

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

info@ameliarestarant.com
www.ameliarestaurant.com

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The San Sebastián Dinner Series is created in collaboration with:

bon-vivant-ogo

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

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

———————————————–

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

San Sebastian

DINING IMPOSSIBLE 23 – MÉXICO CITY

México City

The globetrotting dinner party enters the mouth-watering metropolis of Mexico.

Dining Impossible has been jetting off to different parts of the world, feasting at the greatest restaurants that San Sebastián, Copenhagen, Barcelona, Piedmont, Lima, Hong Kong, Chicago and New York City have to offer.

This year, Dining Impossible take us to Mexico City for the first time, which means you’re invited to join us in a region of the world that our fun-loving feast yet only have scratched the surface of through various culinary projects.

We enter the dazzling culinary capitol of cool in the beginning of May, offering an otherworldly all-round, in-depth gastronomic experience to pleasure aficionados flying in from around the globe.

3 days – 3 of Latin America’s best restaurants – 1 great dinner party.

Thursday, May 4th – Friday, May 5th – Saturday, May 6th

12 notabilities only.

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THE MENU

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Thursday, May 4th

Chapter 1 – Quintonil

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Deep in the city’s most interesting gastronomic neighbourhood, one can find Quintonil —which culinary offering asserts modern Mexican cooking’s true flavors and forms.

At the helm, diners find Jorge Vallejo a younger Mexican chef with a series of career highlights and recognitions behind him – alongside Alejandra Flores – a long-time restaurant industry veteran. Besides its contemporary take on Mexican cooking, Quintonil also advocates using products from Mexico’s small agricultural producers to create cuisine that fashions a new perspective on home-style tastes. “Come in a guest, leave a friend” is the philosophy that encapsulates the restaurant’s ultimate goal.

Yet Quintonil would not have taken such a distinguished place in Mexico City’s restaurant scene so quickly were it not for Jorge and Alejandra’s one-of-a-kind collaboration. The couple manage to create a unique enviroment for lovers of Mexican flavours and elegant surroundings.

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The Quintonil menu is designed to strike a balance between each recipe’s nutritional value and avor harmonies. Quintonil’s is an expressive kitchen whose objective is a healthy experience that celebrates and transmits avor via a deep respect for each ingredient.

As top star dishes you can find, amongst other: ‘Sardines in green sauce with purslane, fennel and guacamole’ or a incredibly colourful dessert of ‘Mamey pannacotta, sweetened corn crumble and mamey seed ice cream’.

The bright, open space where Jorge and his wife greet and host guests is surrounded by walls coveredin a stunning leaves cascade that induces calm and peace.

Quintonil held until April 6th a ranking of #12 on The Worlds 50 Best Restaurants, now listed as #22.

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Flip the Coin – Taco Raid

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

We’re suckers for a good taco; a handmade blue-corn tortilla filled with spit-roasted pork, caramelized onions, Queso Fresco and salsa verde. It’s the stuff dreams are made of, and in order to get an al-round good chunk of the city’s culinary DNA we hit the late night streets for a range of the best tacos in DF.

Chamorro, Carnitas, Pulpo, Pibil, Pastor – we shall have them all.

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BIKO

Friday, May 5th

Chapter 2 – Biko

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A Catalan and a Basque chefs meet in México to impress the guests of one of the most coveted restaurants of the city.

A meeting of minds and cultures, that is what Biko is. Basque chefs Mikel Alonso and Bruno Oteiza, skilfully blend flavours from their homeland with Mexican ingredients. The cutting-edge technique of fellow Spanish chef Gerard Bellver, influenced by his time at El Bulli, adds another layer of complexity to the restaurant’s highly original formula.

The menu is split into two with traditional Spanish plates of bacalao and jamon contrasting with a list of highly inventive fusion dishes. Think foie gras candy floss or prawns accompanied by a powder made from their heads.

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The Spanish trio create a techno-emotional cuisine, as it has often been described, where technique and surpise are key ingredients in every dish.

Fish and vegetables are abundant in the menu, where they combine Mexican and Basque traditions: ceviche, gazpacho, squid in various forms. They even manage to transform one of the most classic and weary desserts – strawberries and cream – into a light dish leaving you with the best possible feeling.

Until April 6th Biko held a ranking of #43 on The Worlds 50 Best Restaurants, now listed as #65.

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Saturday, May 6th

Chapter 3 – Pujol

Using everything from chicatana flying ants to octopus and suckling pig, Enrique Olvera, chef and owner at Pujol, brings out all the wonderful flavours of Mexico in fresh and sophisticated ways. He has managed to bring tradition to one of the highest tables in México, aplying his own unique treatment.

Enrique recently changed loctaion of the restaurant, moving it 11 blocks away from the old Pujol. As he recently said in an interview, he wanted to change scenery and give the opportunity for more guests to dine at his restaurant.

Transform the ambience of high-dining, very exclusive and only-special-ocasion restaurant that was Pujol, into a more fun and approachable place like Cosme, his very popular NYC enterprise that just entered The World’s Best Restaurant List for the first time as an impressive #40.

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The tasting menu at Pujol is not the usual fixed-course type.

Highlights include the barbacoa lamb taco, which oozes juicy barbecued flavour, and the egg ‘infladita’ with grasshopper sauce. The signature Happy Ending dessert is a spiral of churros with chocolate dipping sauce and a selection of small sweet treats.

But if what you want is to sample the absolute king of dishes at Pujol, the Mole Madre is not to be missed, Mole Nuevo: a plate with a perfect circle of fresh mole sauce encased in an outer layer of mole that has been aged for – at latest count – almost 1,000 days. The contrasting flavours of the two moles make for a fascinating delve into the magic of Mexican cuisine.

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Olvera does not forget about drinks, he celebrates all things Mexican and the liquid part of the menu is no different: there’s an extensive range of mescal and agave spirits as well as local and international wines, and non-alcoholic options also include the refreshing aguas frescas with mint and cucumber.

Until April 6th Pujol held a ranking of #25 on The Worlds 50 Best Restaurants, now listed as #20.

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OYSTERS PARTY

Before dinner at Pujol we throw a fabulous Saturday lunch oysters/shellfish party at La Docena.

High, low, skinny, fat, chic chicks, lovers, families, inside, outside – all having a party from 1.30pm at this one-year old buzzing corner restaurant in the heart of the artsy and bohemian Roma-quarter.

Drinks clinking, music playing, cigaretes smoked on the sidewalk – fiesta from midday to late night. Imagine a laidback but upbeat version of Balthazar in New York City, but in Mexico City and way more fun.

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Fun-loving owners of La Docena, Tomás Bermudez & Alejandro de la Peña.

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DETAILS

Dining Impossible 23 – México City is the full experience.

Besides the extraordinaire dinners, it also includes receptions, oyster lunch party, street taco raid, selected transports 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 Mexican storytelling.

Price per cover is confidential. In case of interest please contact Kristian Brask Thomsen for further information at:

ambassador@bon-vivant.dk

Thank you.

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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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Hungry for more? Read this recent grand feature by VICE Magazine.

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ITALO-ARGENTINEAN STAR CHEF PAULO AIRAUDO OPENS AMELIA RESTAURANT IN THE HEART OF SAN SEBASTIÁN

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With impressive dedication, the Italo-Argentinean star chef Paulo Airaudo has – in just two months – managed to transform an old timber shop into a full throttle two-storey restaurant in the heart of Zona Romantica, the charming neighbourhood of San Sebastián filled with fine Parisian style architecture.

The 50 seat restaurant, which includes 14 seats inside an open kitchen, has its soft opening this weekend, Saturday April 1st, and features an inventive cuisine born of Airaudo’s innovative global outlook, created largely with local products from the luscious and mountainous Basque area of Northern Spain.

This combination results in a fairly priced, ever-changing 14 course tasting menu blending the knowledge and skills developed during the – up till now – nomadic chef’s extensive culinary endeavours through Spain, England, Scotland, Italy and Switzerland, and before this various countries in the Latin American region of the world.

Romantica

Close to Buen Pastor Cathedral is where Amelia Restaurant is situated. In the heart of a romantic quarter of town filled with fine Parisian style architecture. 

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Chef Airaudo entering San Sebastián is viewed with equal wonder and surprise, as no expat chef has opened a restaurant of this calibre in the globally praised food destination for decades; one of the most Michelin-accoladed areas in the world per capita, and filled with world-celebrated restaurants that draws global headlines; Mugaritz, Martin Berasategui, Arzak and Akellare, to name a few.

But, typical of the Basque warmth, the local community has welcomed Chef Airaudo’s bold move as an interesting addition to the future culinary growth of the majestic town tucked into the lagoon shores of the Bay of Biscay.

With him Paulo Airaudo brings additional culinary expats to the Basque capital, including an accomplished London head chef, an Italian Maitre d’ and sommelier, the assistance of a Wales forager and that of a Danish culinary ambassador, mixed staff members of Basque, Spanish and French origin with experience from local restaurants such as Arzak and Rekondo.

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March 22nd, Paulo Airaudo in his new kitchen under construction 9 days before opening Amelia. In just two months he has managed to transform an old timber shop into a full throttle two-storey restaurant.

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Chef Airaudo, 32, was born in Argentina to a family of Italian immigrants and, since he was 18, has worked in many parts of the world; in Mexico, Peru and many European countries. In Europe he gained experience in restaurants such as Arzak (3*Michelin) in San Sebastián, The Fat Duck (3*Michelin) near London and Magnolia (1*Michelin) in Italy.

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

Now Paulo Airaudo creates his first solo restaurant to open Saturday April 1st in San Sebastián where his European adventure originally began.

Chef Airaudo elaborates:

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

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

This time it’s personal.

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

info@ameliarestarant.com
www.ameliarestaurant.com

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Above: Evening of March 29th, just 3 days to soft opening. Below: Warm mosaic tiles from Verona decorates the kitchen walls of the restaurant to open in the Romantica-area of San Sebastián. Like Chef Paulo Airaudo expresses it: “If we’re going to spend 15 hours a day here cooking, it should to feel like home.”

VERONA

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ABOUT AMELIA

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

The restaurant offers an international, informal but quality driven and modern approach towards cooking, beverages, decor and sound. Amelia serves a constantly changing 14-servings tasting menu at €85, a smaller 9-servings tasting menu at €70, offers a diverse and well-picked winelist, as well as a creatively composed beverage tasting to accompany Chef Airaudo’s menu.

Amelia Restaurant has 50 seats, including 14 open kitchen seats that will offered to diners either as a community seats or for 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 600 journalists, bloggers and writers, as well as 2500 luxury diners around the globe.

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Hungry for more? Have a look at Amelia’s website.

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March 25th, foraging in the mountainous Basque wild, one week before opening.

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BOOK RELEASE: THE JOY OF COOKING WITH FOOD SCRAPS BY NEW NORDIC CUISINE CO-FOUNDER MADS REFSLUND

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Manhattan-based New Nordic Cuisine co-founder Mads Refslund has created an essential cookbook in collaboration with renowned forager Tama Matsouka Wong; Inventive and delicious food, made from what most people throw away, turning wasted food into plenty in SCRAPS, WILTS & WEEDS.

SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion.

Using scraps from vegetables, fruits and animal proteins – food that would normally go to waste – Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavour.

He uses 100% of the ingredient or as close as possible, including potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted herbs. Mads Refslund makes food trash into culinary treasure.

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Clockwise from top left: Mads Refslund considers working with skunk cabbage, a pungent wild green; the forager Tama Matsuoka Wong holds up wild cattails; yellow sorrel looks like clovers and has a distinct lemony flavor; horsetails, picked from the wet ground in Warren County, New Jersey.

From Foraging in New Jersey With a Danish Chef by T Magazine, May 2014.

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Refslund shares easy-to-follow recipes like: “Carrot Tops Pesto”, “Roasted Cauliflower Stalks with Mushrooms and Brie”, “Pork Ribs Glazed with Overripe Pear Sauce”, “Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip”, and “Beer and Bread porridge with Salted Caramel Ice Cream”.

In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, insight into the parts of food we often waste, and a section on how to use leftovers, plus 100 beautiful photographs that express Refslund’ passion and respect for ingredients, nature and the land.

The New York Times says:

“The Danish chef Mads Refslund provides plenty of practical advice for using food waste in his new book, “Scraps, Wilt & Weeds.” There are recipes using often discarded items — like cabbage cores, potato skins and carrot tops — as well as tips for making preserved lemons from juiced halves and ways to use overripe fruit.”

“Don’t toss those brewed coffee grounds: Save them to flavour ice creams and custards. The book covers food safety, defines what “sell by” dates really mean and offers guidance on the best leftovers to take home from restaurants. A small section on foraging is included: “Scraps, Wilt & Weeds.”

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Scraps, Wilt & Weeds: Turning Wasted Food Into Plenty” by Mads Refslund and Tama Matsuoka Wong (Grand Central Life & Style, $35).

For purchase please view more here.

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In case of interest in Mads Refslund, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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

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

Hungry for more? Have a look Behind the Scenes.

MR

BON VIVANT COMMUNICATIONS PARNTERS UP WITH RSVP

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We’re delighted to inform that Bon Vivant Communications has partnered with RSVP – a global community and booking site specialising in the facilitation of pop up and collaboration dinners around the world.

The creative tech-company has, in a short time, led the way and helped countless chefs, restaurateurs and organisers globally.

RSVP is now used as either their online facilitator for bookings, promotion and suppliers when in foreign parts of the world, or simply as an user-friendly booking site for guests when creating temporary dinner projects at their restaurants, thereby decreasing time wasted and no-shows, as well as minimising loss and increasing profits.

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To give but a few examples:

One Star House Party – A team of 6 people are traveling the world, doing 20 pop-ups over the course of 20 months in 20 different cities. They started in the fall of 2016 and will end in summer 2018, and will visit different places from the Himalayas and Bangkok, Mexico City and Buenos Aires to Berlin and Florence.

CLOU – a Copenhagen Michelin-accoladed restaurant, voted as 2016/17 Danish restaurant of the year, opens an 11-day pop up soirée in a jazz club in Tokyo, with RSVP helping to facilitate this cultural fusion project.

La Nave de Sake – Culinary exploration in Cooking in Motions’ beautiful new sake showroom and test kitchen combined. Located in an old warehouse in the up-and-coming El Poblenou neighbourhood of Barcelona.

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In Barcelona? Throughout March Cooking in Motion creates “La Nave de Sake” – a special event where the highly skilled guerilla chef Sebastian Mazzola and sake sommelier Sussie Villarico hosts an Asian-inspired tasting menu for a maximum of 12 guests per night in a stylish warehouse apartment of El Poblenou.

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RSVP offers chefs and organisers the space to be creative and perform feats of culinary excellence instead of spending excessive time on taking bookings or pushing papers. It’s not a lack of demand on the market for pop-ups that limits restaurateurs from creating them, but more the slim margins, short time and the trouble of promoting a temporary event effectively.

These are cornerstones of what RSVP aims to improve.

Due to Bon Vivant Communication’s expansion of global interests over the past years – especially the last 3 – well meant instigators have reached out to us with numerous ideas in order to draw on our wide experience of culinary diplomacy, exclusive dinner parties, star chef world tour managements and global networking, and to work with us on various projects; from culinary city guide apps to a profitable Hollywood reality show on Dining Impossible.

We have been extremely careful not to cash in by selling out, but instead have continuously added higher creative value whilst expanding our global reach and striving to achieve excellence within the many projects that our culinary embassy is involved in. How the world views our work 50 years from now is more important to us than money. Imagine Bon Vivant as a Michelin-starred restaurant; there are some things we can do and others we can’t in the pursuit of a perfection which we will hopefully never reach.

Jonathan

In Tokyo? For 11 days in May, Michelin-accoladed Restaurant CLOU of Copenhagen performs culinary excellence a pop up soirée at Super Deluxe Jazz Club in the thrilling Japanese capital.

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With RSVP we’ve chosen to commit fully, as we had a similar idea on the drawing board in order to facilitate our own and our partners’ events. But by discovering and using RSVP while witnessing its general progress, we realised it would be wiser – and more prosperous in the long term – to take up the offer of joining forces, rather than being competitors.

CEO and co-founder of RSVP Tiffany Ng states:

“Under Kristian Brask Thomsen’s leadership, Bon Vivant has gained a reputation for excellence and quality in bringing about global gastronomic diplomacy. With one of the most sought-after networks in this field, RSVP looks forward to merging our industry knowledge and utilising our technological capabilities with Bon Vivant to vastly expand and change the future of the pop-up dining industry.”

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In a world where chefs, restaurateurs and organisers’ options for online pop up booking platforms are limited to massive sites where their culinary events easily get lost in between rock concerts and baby showers, RSVP instead connects gastro-pop-up events globally as a platform that brings together foodies who seek new immersive food experiences with the organisers who create them.

RSVP not only profiles your events directly to your potential guests; it offers a better, cheaper, more customised and flexible solution to organisers than any online platforms out there. It’s needless to say that RSVP comes with our greatest recommendation – so please do take advantage of it.

Read more about the exciting pop-up restaurant company in this recent article with Tiffany Ng in US grand culinary media Honest Cooking, and should you wish to be put in contact with management and see what can be done for you, then feel free to reach out for a direct introduction.

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We are your service as needed.

ambassador@bon-vivant.dk

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

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

Hungry for more? Have a look Behind the Scenes.

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BON VIVANT ENTERS SAN SEBASTIÁN

Old Town

THE BASQUE EMBASSY

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From March 2017, Bon Vivant Communications creates a – for now – temporary third embassy to the culinary diplomacy, in the center of San Sebastián.

We enter as a task force, assisting with the opening of a trusted star chef’s new restaurant in the world-famous, luscious and heavily Michelin-accoladed Basque part of Northern Spain.

Stay tuned for an announcement on this restaurant due to open late-March.

Besides assisting the opening in the most successful way possible, our mission is to explore, integrate and fully get to understand the DNA of one of the most interesting and celebrated food destinations in the world.

The temporary embassy is open to all pleasure aficionados; San Sebastián-residents as well as out-of-town visitors looking for a watering hole of chin-chins’, civilised conversations, killer dinner parties and occasional table dancing in this dazzling town tucked into the lagoon shores of Bay of Biscay.

We serve Ferrero Rocher.

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Feel free to reach out to Kristian Brask Thomsen at

ambassador@bon-vivant.dk

bon-vivant-ogo

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

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

Hungry for more? Have a look Behind the Scenes.

SS