BON VIVANT COMMUNICATIONS

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10 GOOD REASONS TO LOVE TAUBENKOBEL

Nestled in the heart of Austria’s Pannonian region lies Taubenkobel. The enchanting result of husband and wife duo Alain Weissgerber and Barbara Eselböck’s kinship with their pastoral home.

What Alain and Barbara have created is a world-renowend culinary retreat, founded upon a finely tuned interdepence where seasonal produce is king and every detail of the place is geniusly considered.

There is an unequivocal and infectious magic to Taubenkobel and here are ten good reasons why.

1. The Husband & Wife Team – The Power Couple.

Head Chef Alain Weissgerber with his wife Barbara Eselböck, co-owner and front of house, took over the property that was opened 37 years ago by Barbara’s parents, Walter & Eveline.

This French-Austrian couple are a complete force of nature. They have expanded upon what was originally one guest room and restaurant, transforming Taubenkobel into the magnificent destination that it is today: a triumph of culinary mastery, green paysage and 19th century design elements all magically combined with contemporary art and interior design. 

2. The Chef.

French born, self-taught chef, Alain Weissgerber has called Austria home for the last 27 years. His unending passion and dedication to extolling the wonders of Pannonian cuisine has earned him the accolade of Chef of The Year in Austria 2018. This award is also the culmination of previous accolades for Taubenkobel, which span an 18 1/2 of 20 points by Gault and Millau.

As well as 5 stars in A la Carte and 96 points out of 100 in Falstaff – two of the most respected Germanic culinary publications. Forbes Magazine has also previously picked Taubenkobel as one of their “16 Cool Places to Eat”.

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

Alain’s food has a deep feeling of the countryside,- alround created, combined and executed in a way that both comforts and conquerers eye, heart, tastebud and belly of the diner. It simply has terroir and blends perfectly in with the remaining experience of Taubenkobel. Supreme quality, creative, tasty as hell, fun and playful without being pretentious.

The restaurant at Taubenkobel was awarded with two Michelin stars up until the guide unfortunately stopped rating in Austria outside Vienna and Salzburg. stripping the Austrain countryside of some 30 stars.

3. Humble & Honest.

Taubenkobel is very much a home, it is where the Eselböck-Weissgerber family have firmly laid their roots and decided to raise their children. Their philosphy of unity, sustainabilty and the recognition that bounteous reward can be won by being completely in tune with your surroundings is all underpinned by their radiating warmth and humility.

Taubenkobel, a million miles from the ritz of a sleek city dining establishment and translating aptly, as ‘pigeon house’, is above all humble and unpretentious. A beautiful display of these humble roots is their usage of local Pannonian ceramics and tableware upon which each dish is served. A nod to heritage and staying true.

Read also: Foraging with Alain Weissgerber.

Bread with local condiments.

4. The Unexpected.

In Head Chef, Alain Weissgerber’s words “Austrian people don’t think about food like, for example, the French”. Austria is lacking the culinary identity that other European countries like Spain, France and Italy posses. In this way, Alain and Barbara are creating a new, unexpected culinary narrative full of possibilty, an Austrian one of innovation, that champions the diversity of local produce and the role of heritage. They are making their very own mark on the blank canvas of Austrian cuisine.

At Taubenkobel guests can enjoy a complete ‘bread course’, with accompaniments that include pork fat, thistle oil, sorrel, lardo, salami, brown butter and cooked ham. This course so succinctly reflects Alain and Barbara’s kinship with their modest origin yet is a simultaneous adulation of Austrian ingredients spoken with unexpected simplicity.

5. The Setting.

In the heart of the ancient Pannonian region, South-Eastern Austria, is the small town of Schützen am Gebirge where Taubenkobel lies among rolling hills. It is just 45 minutes from Vienna, 15 minutes by car from the Hungarian border, and if you were to travel from London you could arrive in under 4 hours. The gardens at Taubenkobel are verdant, teeming with life, fruit trees and even home to a small lake-come-natural swimming pool.

6. The Rooms.

Taubenkobel boasts 12 luxurious and unique guest rooms equipped with marble bathtubs, plush king sized beds and selections of fine liquer. Each guest suite is a harmonious blend of 19th century architecture, enchanting interior design as well as playing home to the impressive collection of contemporary art Alain and Barbara own. 

It is member of the Relais & Châteaux group, and has been for the last nine years, the group’s mission is “to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character”. Taubenkobel is the very embodiment of this statement. 


7. Sustainability & Seasonality.

Hand in hand with their heritage, the team at Taubenkobel collect wild herbs from the nearby meadows and forage from the hills around Lake Neusiedl. Not only is foraging age-old, sustainable and indispensable to the kitchen producing dishes of unequivocal quality, it is just as Barbara’s own ancestors worked the land, foraging and raising livestock organically.

Working side-by-side with local farmers, meticulously planning and scheduling which produce is to be grown and when, and seldom cooking with food that has been imported, Taubenkobel affirms its place as one of the best restaurants in Central Europe.

8. The Flavour of a Place.

The dishes at Taubenkobel are entirely bound to what nature offers; meaning that each of Alain’s creations can be considered a physical representation of the delicate symbiosis of seasonality, skill and his mastery of taste. Alain’s dishes are so firmly rooted in his environs, that it is impossible for each diner not to feel an astonishing sense of place. 

This deep admiration for the surrounding countryside is also reflected in Alain’s unwillingness to overcomplicate his dishes. The pure nature of each plate is a stage for each ingredient sing of the distinctiveness of the Pannonian region.

9. The Wine.

True to Taubenkobel’s local philosophy guests can enjoy some of the finest natural wines from the area. In fact, Barbara’s sister, Stephanie Tscheppe-Eselböck, with her husband, produces one of the finest biodynamic wines of the region, the world-acclaimed Gut Oggau.

Taubenkobel is also home to a more informal wine bar and bistro next door: The Greisslerei, where guests can both dine and besides the food, peruse local produce and food related accessories in their shop.  Even though be a very casual the Greisslerei continuously receives 16 points by Gault Millau.

Faces of Wine: Explore the universe of Gut Oggau.

10. Personality & Heart.

Taubenkobel is soulful, from Alain and Barbara’s children collecting wild garlic for the kitchen to the flair in the design of the place. It conjures an overwhelming sense of the handmade, built slowly, deliberately and meticulously. Every inch built with love, and this love manifests in the very walls of the place. 

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11. Bonus reason. Their Viennese pop ups.

Wow. Just wow. Taubenkobel’s annual Viennese adventures are always highly creative and ‘a thing’ on the Austrian culinary/social calendar. Last year it was in an old train hangar, the year before in a giant post office; this year it’s created in a grand forgotten ballroom.

November 15 to December 21, 2020

Please view these impressions in Die Presse to get an idea of things and reach out to Taubenkobel directly through either +43 (0) 2684 2297 or restaurant@taubenkobel.at. Chances are seats go fast.


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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ luxury diners around the globe.

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



MICHELIN GUIDE TO SPAIN & PORTUGAL 2020 – THE FULL LIST

Grand Celebration! Michelin picked its favourites in Spain and Portugal that now includes 11 three-starred, 36 two-starred and 194 one-starred restaurants.

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(updated continuously for potential quick errors)

On Wednesday November 20th the awards of Guide Michelin Spain & Portugal 2020 was held at a full Teatro Lope de Vega in Sevilla, recognising the absolute best restaurants of the Iberian Peninsula.

IN TOTAL

11 three-starred, 36 two-starred, 194 one-starred restaurants.

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S P A I N

(for Portugal scroll to the end of the page)

3 MICHELIN STARS

ANDALUSIA

Aponiente, El Puerto de Santa María, Cádiz.

CANTABRIA

Cenador de Amos, Cantabria (new)

CATALONIA

ABaC, Barcelona

Lasarte, Barcelona

El Celler de Can Roca, Girona

MADRID

DiverXO, Madrid

THE BASQUE COUNTRY

Akelaŕe, San Sebastián

Arzak, San Sebastián

Azurmendi, Vizcaya, Larrabetzu

Martín Berasategui, Lasarte-Oria. Guipúzcoa

VALENCIA COMMUNITY

Quique Dacosta, Alicante, Dénia.

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* – A very good restaurant in its category. ** – Excellent cooking, worth a detour. *** – Exceptional cuisine, worth a special journey.

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2 MICHELIN STARS

ANDALUSIA

Bardal, Málaga (new)

Skina, Marbella (new)

Noor, Córdoba (new)

ASTURIAS

Casa Marcial Arriondas

BALEARIC ISLANDS

Zaranda, Mallorca, Es Capdellà

CANARY ISLANDS

M.B, Tenerife / Guía de Isora. Santa Cruz de Tenerife

CANTABRIA

Annua, San Vicente de la Barquera 

Cenador de Amós, Villaverde de Pontones 

CASTILLA-LA MANCHA

Maralba, Almansa, Albacete

CATALONIA

Angle, Barcelona (new)

Cocina Hermanos Torres, Barcelona

Disfrutar, Barcelona

Enoteca, Barcelona

Moments, Barcelona

Miramar, Llançà

Les Cols, Girona

Gwendal Poullennec, Managing Director of Guide Michelin.

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EXTREMADURA

Atrio, Cáceres

MADRID

Coque, Madrid 

DSTAgE, Madrid 

Ramón Freixa Madrid, Madrid 

Santceloni, Madrid 

La Terraza del Casino, Madrid 

REGIÓN DE MURCIA

Cabaña Buenavista, Murcia, El Palmar 

NAVARRA

El Molino de Urdániz, Urdaitz 

THE BASQUE COUNTRY

Mugaritz, Guipúzcoa, Rentería

LA RIOJA

El Portal, Ezcaray 

VALENCIA COMMUNITY

BonAmb, Alicante, Jávea

L’Escaleta, Alicante, Cocentaina

Ricard Camarena, Valencia

El Poblet, Valencia (new)

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View also: “Michelin Stars – Tales from the kitchen” – a grand documentary.

In 1900 the tire manufacturers André Michelin and his brother Édouard published the first edition of a guide for French motorists. At the time there were fewer than 3,000 cars in France, and the Michelin guide was intended to boost the demand for cars, and thus for car tires.

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1 MICHELIN STAR

ANDALUSIA

Alevante, Chiclana de la Frontera / Novo Sancti Petri – Cádiz

Choco, Córdoba

La Costa, El Ejido – Almería

Sollo, Málaga

Acánthum, Huelva

José Carlos García, Málaga. 

El Lago, Málaga

MessinaMálaga

Alejandro, Roquetas de Mar. Almería

Abantal, Sevilla. 

Bagá, Jaén. 

Dama Juana, Jaén (new)

LÚ Cocina y Alma, Jerez de la Frontera, Cádiz

Mantúa, Jerez de la Frontera, Cadiz

ARAGÓN

Lillas Pastia, Huesca

Tatau, Huesca

Hospedería El Batán, Teruel

La Prensa, Zaragoza

Cancook, Zaragoza

ASTURIAS

El Corral del Indianu, Arriondas

Auga, Gijón

La Salgar, Gijón

El Retiro, Llanes, Pancar

Casa Gerardo, Prendes

Arbidel, Ribadesella

Real Balneario, Salinas

BALEARIC ISLANDS

Es Tragón, Ibiza (new)

Andreu Genestra, Mallorca, Capdepera 

Es Racó d’Es Teix Mallorca, Deià 

Adrián Quetglas, Mallorca, Palma 

Marc Fosh, Mallorca, Palma 

Es Fum, Mallorca, Palmanova

Jardín (Maca de Castro), Mallorca, Port d’Alcudia

Voro, Mallorca (new)

CANARY ISLANDS

Abama Kabuki, Tenerife, Guía de Isora, Santa Cruz de Tenerife

Nub, Tenerife, La Laguna, Santa Cruz de Tenerife

El Rincón de Juan Carlos, Tenerife, Los Gigantes. Santa Cruz de Tenerife

Kazan, Tenerife, Santa Cruz de Tenerife, Santa Cruz de Tenerife

La Aquarela, Gran Canaria (new)

Los Guayres, Gran Canaria (new)

CANTABRIA

Solana, Ampuero, La Bien Aparecida 

La Bicicleta, Hoznayo

El Nuevo Molino, Puente Arce 

El Serbal, Santander 

CASTILLA-LA MANCHA

El Bohío, Illescas. Toledo

Iván Cerdeño, Toledo (new)

El Doncel, Sigüenza. Guadalajara

El Molino de Alcuneza, Sigüenza, Guadalajara.

Trivio, Cuenca. 

CASTILLA Y LEÓN

El Ermitaño, Benavente, Zamora

Cobo Vintage, Burgos

Cocinandos, León

La Botica, Valladolid

Taller, Valladolid (new)

La Lobita, Soria

Víctor Gutiérrez, Salamanca

Refectorio, Sardón de Duero

Baluarte, Soria

Trigo, Valladolid

Pablo, León

Michelin has gone extraordinary lengths to maintain the anonymity of its inspectors. Many of the company’s top executives have never met an inspector; inspectors themselves are advised not to disclose their line of work, even to their parents (who might be tempted to boast about it).

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CATALONIA

Les Magnòlies, Arbúcies

Ca l’Arpa, Girona

Alkimia, Barcelona

Aürt, Barcelona (new)

Caelis, Barcelona

Cinc Sentits, Barcelona (new)

Dos Palillos, Barcelona 

Enigma, Barcelona

Hisop, Barcelona

Hofmann, Barcelona

Hoja Santa, Barcelona

Koy Shunka, Barcelona

Pakta, Barcelona

Tickets, Barcelona

Via Veneto, Barcelona

Xerta, Barcelona

Oria, Barcelona

Lluerna, Barcelona, Santa Coloma de Gramenet

La Boscana, Bellvís

Can Jubany, Calldetenes, Barcelona

Can Bosch, Tarragona

Deliranto, Salou, Tarragona (new)

Rincón de Diego, Tarragona

Emporium, Castelló d’Empúries

Estany Clar, Barcelona

Bo.TiC, Corçà

Malena, Lleida

Massana, Gerona

La Fonda Xesc, Gombrèn

Casamar, Llafranc, Gerona

Els Tinars, Llagostera, Gerona

Tresmacarrons, El Masnou, Barcelona

Fonda Sala, Olost, Barcelona

Castell Peralada, Girona

Els Casals, Sagàs

L’Ó, Sant Fruitós de Bages

Fogony, Lleida

La Cuina de Can Simon, Tossa de Mar

L’Antic Molí, Tarragona

Les Moles, Tarragona

Ca l’Enric, La Vall de Bianya

Villa Retiro, Tarragona

GALICIA

Yayo Daporta, Pontevedra, Cambados

Árbore da Veira, A Coruña

Culler de Pau, O Grove, Reboredo

As Garzas, Malpica de Bergantiños, Barizo, A Coruña

Nova, Ourense

Solla, Pontevedra, San Salvador de Poio

Pepe Vieira Camiño da Serpe, Pontevedra, Raxó

Retiro da Costiña, Santa Comba, A Coruña. 

Casa Marcelo, Santiago de Compostela, A Coruña

Maruja Limón, Pontevedra

A Tafona, Santiago de Compostela

MADRID

99 KŌ sushi bar, Madrid (new)

Álbora, Madrid 

A’Barra, Madrid

Cebo, Madrid

Clos, Madrid

El Club Allard, Madrid

Corral de la Morería Gastronómico, Madrid

Gaytán, Madrid

Gofio by Cícero Canary, Madrid (new)

El Invernadero, Madrid

Kabuki, Madrid

Kabuki Wellington, Madrid

Lúa, Madrid 

Punto MX, Madrid

La Tasquería, Madrid

Yugo The Bunker, Madrid

Montia, San Lorenzo de El Escorial

Chirón, Valdemoro

REGIÓN DE MURCIA

Magoga, Murcia, Cartagena (new)

NAVARRA

Europa, Pamplona 

La Biblioteca, Pamplona (new)

Rodero, Pamplona

THE BASQUE COUNTRY

Boroa, Amorebieta-Etxano, Boroa, Vizcaya

Etxebarri, Vizcaya, Atxondo

Mina, Bilbao

Nerua, Bilbao

Zarate, Bilbao

Zortziko, Bilbao

Eneko Bilbao, Bilbao

Atelier Etxanobe, Bilbao

Ola Martín Berasategui, Bilbao (new)

Retama, Ciudad Real (new)

Amelia, San Sebastián

Kokotxa, San Sebastián

Mirador de Ulía, San Sebastián

eMeBe Garrote, San Sebastián

Marqués de Riscal, Álava, Laguardia

Andra Mari, Vizcaya, Galdakao

Elkano, Guipúzcoa, Getaria

Alameda, Guipúzcoa, Hondarribia

Eneko, Vizcaya, Larrabetzu

Zuberoa, Guipúzcoa, Oiartzun

LA RIOJA

Venta Moncalvillo, Daroca de Rioja 

Íkaro, Logroño

Kiro Sushi, Logroño

VALENCIA COMMUNITY

Monastrell, Alicante

Raúl Resino, Benicarló, Castellón

Audrey’s by Rafa Soler,  Alicante, Calpe 

Beat, Alicante, Calpe

Orobianc, Alicante, Calpe

El Xato, La Nucía, Alicante

Casa Manolo, Valencia, Daimús

La Finca, Alicante, Elche

Casa Pepa, Alicante

La Salita, Valencia (new)

Sents, Valencia

Riff, Valencia

Sucede, Valencia

Cal Paradis, Vall d’Alba, Castellón

El Rodat, Alicante, Jávea

Tula, Javea, Alicante

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P O R T U G A L

2 MICHELIN STARS

Alma, Lisboa, Lisboa

Vila Joya, Albufeira, Lisboa

Belcanto, Lisboa, Lisboa

The Yeatman, Vila Nova de Gaia, Porto

Il Gallo d’Oro, Funchal, Funchal

Ocean, Porches, Faro

Casa de Chá da Boa Nova, Leça da Palmeira (new)

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1 MICHELIN STAR

A cozinha, Guimarães, Braga

G Pousada, Bragança, Bragança

Midori, Sintra, Lisboa

Epur, Lisboa (new)

Fifty Seconds, Lisboa (new)

Antiqvvm, Porto, Porto

Lab by Sergi Arola, Sintra, Lisboa Leça da Palmeira

Loco, Lisboa, Lisboa

William, Funchal, Funchal

São Gabriel, Almancil, Faro

Bon Bon, Carvoeiro, Faro

Vistas, Faro (new)

Largo do Paço, Amarante, Porto

Pedro Lemos, Foz do Douro, Porto

Fortaleza do Guincho, Praia do Guincho, Lisboa

Eleven, Lisboa, Lisboa

Feitoria, Lisboa, Lisboa

Gusto, Almancil, Faro

Vista Restaurante, Faro, Faro

Mesa de Lemos, Viseu (new)

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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ luxury diners around the globe.

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Hungry for more? Have a look Behind the Scenes.



THE DINNER PARTY 40 – ALL IN AT 2*MICHELIN AOC IN COPENHAGEN

Bon Vivant Communications presents The Dinner Party 40 featuring Critics’ Darling Søren Selin in the company of Champion Sommelier Restaurateur Christian Aarø at Restaurant AOC – Aarø & Co. in Copenhagen, Saturday December 21th 2019 from 19.00 – 01.00.

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

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




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

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

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

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

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

Price per cover is €550,00.

Please reach out to Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Thank you.

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AOC is awarded with 2*Michelin since 2015.

The restaurant won “Danish Dish of the Year” in 2014, 2015, and 2017 and was recently awarded as “Restaurant of the Year” 2019 by Danish Dining Guide and “Best Wine Experience” by White Guide.

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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ luxury diners around the globe.

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Hungry for more? Have a look Behind the Scenes.

AOC ANNOUNCED AS RESTAURANT OF THE YEAR IN DENMARK


Sunday evening Restaurant AOC was awarded as “Restaurant of the Year” in Denmark by The Danish Dining Guide (Den Danske Spiseguide) amongst a strong group of fellow nominees;

Noma, Kadeau, Frederikminde, Molskroen and Pasfall.

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Chef owner Søren Selin (photo above) states:

“This is a great culmination of a good year. To be awarded this in such a strong field of restaurants makes me very happy. It came unexpected as we in general try not to make too much fuzz about ourselves. At AOC the raw materials are the stars, not me.“

AOC’s founder, champion sommelier Christian Aarø adds: “Søren is too modest. Of course he is a star. He and his team creates extraordinary dishes, also out of quite common products. His magnificent onion creations are great examples of that.”

“But I wish to thank the entire team at and around AOC. Chefs, waiters, dishwashers, sommeliers, managers, friends and suppliers. This prize is the result of a joint effort. And of course our many returning guests. We very much like to spoil them.”

AOC was nominated in four categories and took home the main prize.

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A B O U T   A O C

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

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

Add to this Champion Sommelier Christian Aarø’s superior knowledge of wines that results in tantalising flights that often embraces both old, young, conservative, edgy, conventional and organic wines in great storytellings for your palate; servers that charmingly walk you through the minutiae of the menu as if they’ve spent a lifetime preparing the dishes themselves.

Meanwhile AOC is a grand restaurant that allow guests to unfold their personalities throughout the night rather than being mere spectators to a chef’s egotrip on plates. It’s a great place to throw a fun-loving dinner party and an experience you want to relive.

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W H I T E   G U I D E

This week was award week in Copenhagen and on Monday, yesterday, White Guide for Denmark was likewise released. Here AOC was awarded with the best wine experience of the Danish Kingdom, which in itself is remarkable as especially Copenhagen in recent years has experienced a greater expansion of impressive wine lists supported by grand private collections of millionaires.

AOC’s wine list and program is solely collected and created through decades of experience by AOC-founder Christian Aarø, who three times has been Danish Sommelier Champion and following Nordic Champion, before he retired from competitions and instead dedicated his time to being President of Danish Sommelier Society next to running three restaurants. Restaurants he co-owns with Chef Søren Selin independant of outside investors.

Christian Aarø’s great knowledge of wines results in tantalising flights that often embraces both old, young, conservative, edgy, conventional and organic wines in great storytellings for guests’ palates.

Champion Sommelier Christian Aarø captured in his wine cellar.

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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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Hungry for more? Please view AOC’s website here.


THE WORLD COMES TO GENEVA VOL. 8: YOJI TOKUYOSHI OF MILANO

For the eight edition of ‘The World comes to Geneva’ La Bottega invites Yoji Tokuyoshi, chef owner of Japanese/Italian Tokuyoshi in Milan.

Tuesday and Wednesday, October 29 and 30th.

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LA BOTTEGA DOES IT AGAIN

Geneva resides only 200,000 souls and yet many millions visits the picturesque lake-town every year. NGOs, politicians, billionaires, hoteliers and socialites – guests from all over world make a stop in the French capital of Switzerland. The world comes to Geneva, and for the past couple of years also to La Bottega.

First the Peruvian superstar chef Diego Muñoz travelled to Geneva to cook, followed by culinary enigma Atsushi Tanaka of A.T in Paris. Then kiwi-bad boy Matt Lambert of The Musket Room in New York City. Also Russian storyteller Igor Grishechkin of CoCoCo in Saint Petersburg, and then haute cuisine chef Ulrik Jepsen of À L’aise in Oslo.

Recently Italian TV-star Giuliano Baldessari, chef owner of grand restaurant Aqua Crua located in the intimate of town Barbarano Vicentino VI, west of Venice, and latest Eric Vildgaard of comet rising 1*Michelin Jordnær just north of Copenhagen, that took all by surprise – Denmark included.

Y O J I   T O K U Y O S H I

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Yoji Tokuyoshi was born in Tottori, Japan. At the age of 18 he moved to Tokyo attended a cooking school which resulted in internships and jobs in numerous Italian restaurants. His passion for the Italian cuisine took him on a journey to Italy where he stood side by with Massimo Bottura as sous-chef for 9 years at Osteria Francescana.

In 2015 he opened his own restaurant in Milan: the Italian city with the largest number of international residents as the business, fashion and innovation capital of the country. His hard work, talent and creativity lead him to receive his first Michelin star after just 10 months of opening.



‘Contaminated’ Italian Cuisine is the identity of Tokuyoshi’s restaurant and is based on the encounter between Italian and the Japanese culture complimenting and inspiring each other rather than one overshadowing the other, and thereby giving life to a strong and creative identity.

Gyotaku reflects the meeting between these two cultures: ingredients and flavours of the Italian tradition expressed through Japanese techniques and aesthetics. Tokuyoshi portrays the ancient art of Japanese fishermen who, in special occasions, dyed the fish with ink and printed its shape on a piece of paper, creating works of art.

“Mention creative cuisine in Milan and Yoji Tokuyoshi immediately comes to mind. With typical Japanese humility and precision, this chef has been serving imaginative cuisine in his eponymous restaurant for the past couple of years. His original dishes full of decisive flavours take diners on a culinary voyage around his native Japan and adopted home of Italy, the country that has nurtured his professional development.” – Guide Michelin.

F R A N C E S C O   I B B A

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Founder and owner of the premises, Chef Francesco Gasbarro has entrusted a talented young chef: Francesco Ibba. Chef Ibba has been working for two years the other premise of the “Bottega planet”: L’Osteria della Bottega, which is located in the heart of of Geneva’s old town.

Ibba grew up in Sardinia. This beautiful land located between sea and mountains offer a wide variety of products. The delicious fish of the Mediterranean sea, the culinary treasures of the mountains and the fresh products of the numerous farms represented the daily life of the future chef.

His cuisine celebrates traditional Italian recipes while revisiting them in his own way. There is originality in the display, exquisite in the deep flavours and happiness in discovering the dishes. To him happiness and generosity are fundamental ingredients in cooking. Returning to the roots and avoiding the unnecessary, he tells the story of a product, a season and local producers that fuel his battle against the standardisation of taste.


Francesco Gasbarro & Francesco Ibba

The first characteristic of the flagship restaurant, also in old town Geneva, is its location. 1*Michelin La Bottega overlooks the magnificent Place Deneuve which also hosts the Grand Théâtre de Genève, newly renovated, and the bucolic Parc des Bastions. La Bottega is at the end of the elegant Rue de la Corraterie where Geneva top shops and galleries can be found.

Enjoying a Gault Millau ranking of 16/20, La Bottega is also awarded by a Michelin star in the prestigious red guide. Enter the restaurant and discover the beautiful interior decoration of the Italian architects Sestini and Forti.

They emphasized simplicity and authenticity. Various noble fabrics are to be discovered, such as raw glazed wooden tables, black leather seats on the elegant chairs, light fabrics used for the curtains.

La Bottega was awarded with a Michelin star just 7 months after opening. Michelin states: “La Bottega uses top quality ingredients and makes dishes with distinct flavours, carefully prepared to a consistently high standard.”

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DETAILS IN SHORT

Who: Yoji Tokuyoshi of Tokuyoshi and Francesco Ibba of La Bottega.

When: Tuesday-Wednesday, October 29-30th

Where: Rue de la Corraterie 21, 1204 Genève, Switzerland

Menu: 8-course tasting menu plus snacks for CHF 180.

Reservations: +41 22 736 10 00 or at www.labottegatrattoria.com

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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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HIŠA FRANKO MEETS TAUBENKOBEL

Two Central European culinary dynasties of Pannonia heritage cook together at both their respective countryside oases in Austria and Slovenia. Two chefs exceptionally integrated in terroir, cooking the very soil of their origin.

Ana Roš of Hiša Franko meets Alain Weissgerber of Taubenkobel.

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The first dinner takes its place at at Hiša Franko on Thursday October 17th in the lush Soča Valley – harsh, remote, but breathtakingly beautiful. Set at the foothills of the towering mountains and next to the emerald river, while sourcing from what the near nature has to offer, makes conditions and the setting for the first collaboration dinner nothing short of spectacular.

CHEF PROFILES

ANA ROŠ

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As a self-taught chef, Ana doesn’t adhere to any particular culinary style. Her cuisine is firmly based on the environment that provides all the produce and endless source of inspiration.

When she met Valter, Ana left her career in diplomacy to become a cook. After years of travelling and soaking up the experience Ana established her own, distinctive voice.

Her cuisine is expressive, intense and unorthodox, her philosophy is simple – follow the nature. Take what the season offers, combine the unexpected, don’t be afraid to take risks. When you come to her restaurant, the first rule is: try to relax, enjoy and put aside any prejudice you might have. When she fully express her culinary vision and the unique terroir, Ana creates magic.




The diet in these parts was always dairy and meat based, so expect a lot of cheese and all its by-products on Hiša Franko’s menu. The restaurant is closely knit with the community of foragers, shepherds, cheese makers, hunters and fishermen.

It’s an area abundant with trout, deer, goats, fruits and wild plants that Hiša Franko incorporate in their plates on a daily bases. The restaurant’s legacy goes back 50 years to where Valter’s father Franko served his famous English roast-beef in the house where, during World War I, Ernest Hemingway may or may not written “Farewell to Arms”.

Hiša Franko holds 17,5 points by Gault Millau and ranks #38 on The World 50 Best Restaurant List.

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ALAIN WEISSGERBER

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Known as one of the leading chefs of Central Europe and accoladed as 2018 “Austrian Chef of the Year”, the French-born Alain Weissgerber sees it as his mission to open people’s eyes to the richness of Austrian,- more specifically Pannonian cuisine.

He works very closely with local farmers, planning out the produce to be grown and farmed for every year, as well as substantial foraging.

Alain Weissgerber’s cuisine has a deep feeling of the countryside. Al-round created, combined and executed in a way that both comforts and conquerers eye, heart, tastebud and belly of the diner. It simply has terroir and blends perfectly in with the remaining experience of Taubenkobel. Supreme quality, creative, tasty as hell, fun and playful without being pretentious.


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

Opened 35 years ago by Barbara’s parents Walter and Eveline Eselböck, the place has quite literally grown and developed with the family, each generation bringing a new lease of life into what was simply a one room restaurant and kitchen. You feel how the family has built every stone themselves ever since.

This concept is delicately woven into every aspect of the association – from Alain’s eight o’clock forage for wild herbs to Walter’s well thought out interior design of each individual guest room – they have created an experience that is so personal and geographically specific, one can’t help but fall in love with it.

Taubenkobel holds 18 point by Gault Millau and held 2*Michelin until Guide Michelin stopped rating in Austria outside Salzburg and Vienna.

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DETAILS IN SHORT

Who: Ana Roš of Hiša Franko and Alain Weissgerber of Taubenkobel.

When: Thursday, October 17th.

Where: Hiša Franko, Staro Selo 1, 5222 Kobarid, Slovenia

Menu: 12-course tasting menu at € 150.

Reservations: +386 5 389 41 20 or at www.hisafranko.com

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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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Hungry for more? Go forage in a Benz with The Last Pannonian Cowboy.


THE MAGNIFICENT NINE – NORDIC CHEFS’ MEETING AT HOTEL FREDERIKSMINDE

Nine very talented Nordic chefs from Denmark, Sweden, Faroe Island, yes, even from Paris come together to cook at 1*Michelin Frederiksminde at the idyllic countryside of South Zealand, a mere hour’s drive from Copenhagen.

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On Sunday October 13th no less than nine talented chefs takes Alice’s journey down the rabbit hole, away from the noisy and bustling streets, and instead into the bright blue skies and tranquil scenes of the provincial town of Præstø – the home of Hotel Frederiksminde, surrounded by huge romantic gardens just 100 meters from the seaside.

C H E F S

Poul Andrias Ziska, KOKS (2*), Leynavatn, Faroe Islands

Gabriel Hedlund, Vollmers (2*), Malmö

Kristian Baumann, 108 (1* – W50B #89), Copenhagen

Andreas Møller, Copenhague (1*), Paris

Rainer Gassner, Ti Trin Ned (1*), Fredericia

Kamilla Seidler, Latin America Best Female Chef 2016, Lola, Copenhagen

Torsten Vildgaard, Former Ex. Chef/CDC, Studio/Noma (1*/2*), Copenhagen

Henrik Jyrk, IBU, Copenhagen

Jonas Mikkelsen, Hotel Frederiksminde (1*), Præstø

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Each chef makes a signature dish, and all these in a grand menu combined bubbles, snacks, wine menu, coffee/tea and sweets is offered to aficionados and feinschmeckers at the favourable Danish countryside price of 2950 DKK (€400,-).

Should you be interested in one or more seats for this great culinary evening at the idyllic Danish countryside, please press here.

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F R E D E R I K S M I N D E

The Danish capital Copenhagen has for a decade been hailed as the holy grail of innovative and experimental food, that leaves a gaze of excitement on diners and critics alike. With the size of the country only just surpassing that of the state of Maryland, and a population just below 6 million, one could easily be oblivious to what the rest of the country has to offer.

This was evident with the people behind the Michelin guide, as they didn’t venture out of the large cities until 2016 – not coincidentally the year that Frederiksminde and chef owner Jonas Mikkelsen received their first star.

Located just an hour’s drive south of Copenhagen, even the trip to Frederiksminde feels like Alice’s journey down the rabbit hole.

The noisy and bustling streets of the Danish capital slowly give way to bright blue skies and tranquil scenes, until finally you reach the provincial town of Præstø. And as soon as you step out, you realise that this is not just a feast for your stomach, but also one for your soul.

Jonas Mikkelsen in one of his gardens at Hotel Frederiksminde

Since 2010 Jonas Mikkelsen has been steering the kitchen, making it one of the top restaurants in the country, and many believe that Frederiksminde was one of the key factors in the Michelin guide finally expanding their horizons.

Frederiksminde is definitely the polar opposite of the standard Copenhagen fare. Præstø is a small coast town in the south of Zealand with only 4000 habitants. The restaurant is part of the Frederiksminde Hotel; a historical building surrounded by green parks, an amazing view of the sea and beautiful, classic yet modernised town houses. You couldn’t ask for a more idyllic setting.

The location is 100 meters from the seaside and the city itself is calm and romantic. It has a have a huge garden where much of the used produce is grown, like different cabbages, carrots, potatoes, radishes, edible flowers and herbs. So when you dine at Frederiksminde, you taste the surroundings.

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The serene surroundings also feed Jonas Mikkelsen’s creativity when it comes to creating his menus.

With so many of their ingredients being grown in-house, and a handful available by foraging the nearby surrounding forests for mushrooms and berries, it is often the weather conditions that dictate how the menu is assembled as it’s impossible to control the speed of the growth, and sometimes an abundance of radishes will grow.

This in sync with nature forces to think creatively on how to incorporate these in dishes, without it becoming repetitive and compromising the quality. And always with a great focus on vegetables. Although being regarded as one of the best restaurants in Denmark, Jonas Mikkelsen doesn’t label the food as typical New Nordic, as one could expect:

“We have definitely been labelled New Nordic, but I don’t think we are. We aren’t a dogmatic kitchen and I also use ingredients like truffles and Iberian ham, but we do primarily use local produce, and that is one of the expressions of the typical Nordic kitchen”, he explains.

Jonas Mikkelsen doesn’t care much for labels and instead focuses on the craftsmanship and thought behind the execution. His vision for Frederiksminde has not changed, since he first sharpened his chefs knives there for the first time nine years ago; “To be among the very best in Danish gastronomy. At this point it’s only my own abilities that set the limits for what we can do at Frederiksminde”, he says.

So next time you are in Copenhagen, take a trip down the rabbit hole to Præstø and visit Frederiksminde, to feed both your body and your soul.

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SELECTED ARTICLES

A Masterful Kitchen by the Fjord  White Guide

An Unforgettable Evening at “Mindet”  Anders Husa

Hotel Frederiksminde: A Feast for Body and Soul  Honest Cooking

Bon Vivant Communications is a global gastro embassy specialising in culinary diplomacy for star chefs and restaurants, exclusive dinner parties, star chef world tours, luxury resorts, cultural marketing, filmmaking and entrepreneurism.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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BON VIVANT LOVES SONEVA LUXURY RESORTS IN THE MALDIVES

The definition of luxury is something that is a rarity, and in today’s society that is peace, time and space. Luxury is about feeling the sand between your toes and dinner under a canopy of a billion stars. It’s about reconnecting with yourself and the natural environment with experiences that are as far removed from the urban environment as possible.

With an intention to provide real luxury and experiences that are both rare and strike a chord in your heart, we present you Soneva – three dazzling resorts; two in the Maldives, one in Thailand.

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T H E   M A L D I V E S

Imagine being dropped off in the middle of the Indian Ocean, then picked up by a seaplane and flown across different shades of clear turquoise water, coral islands, beaches, blue lagoons and extensive reefs, before you like a secret agent on holiday smoothly slide down to the water just outside a private island, hand over your socks and shoes and jump into a big speedboat that takes you into the shores of the original desert isle hideaway in the Maldives – to paradise.

Welcome to Soneva Fushi – one of the few resorts that has it all: service, laid-back luxury, captivating beauty, outmost privacy and a slow life attitude. One of three mesmerising resorts created by Sonu and Eva Shivdasani; Soneva Fushi and Soneva Jani both in the Maldives, and Soneva Kiri at Ko Kut-island in Thailand. All three resorts that endorse barefoot luxury with the ever so appealing philosophy:

“no news, so shoes”.

It’s with the outmost pleasure we can inform that Bon Vivant from Summer 2019 represents Soneva on culinary matters and welcome these dazzling resort jewels into our global family of star chefs, gourmet restaurants, famous dinner parties, fun-loving food festivals and culinary filmmaking.

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U N I Q U E   D I N I N G

Besides the hundreds of things that makes Soneva Fushi special; from its intelligent luxury, great sustainability, unbelievable Robinson Crusoe-villas, countless leisure awards and activities – we could go on – then Soneva has created a long variety of quite remarkable culinary projects too.

The vegetarian “Fresh The Garden” where you can dine high above the luscious gardens and smell the aromas of the herbs waft up from below. The central open kitchen gives you front-row seats to the action. Choose to sit under cover or up in treetops beneath the starry night sky. It’s magic.

Or “So Hands On” – a six seat sushi counter run in partnership with Chef Kenji Gyoten of three-starred Michelin Sushi Gyoten in Fukuoka, Japan, whose restaurant has a waitlist of a year.

And “Once Upon a Table” (they have a way with names) – a culinary theatre showcasing some of the biggest names in fine dining. There is no menu, allowing the creativity and skills of the visiting guest star chef to take centre stage.

Like its excellent sibling Soneva Jani offers a long range of culinary pleasures.

One of those “So Engaging”, their chef’s table, which offers a mystery menu for five very special guests only, where you from a front row seat to the action can converse with the head chef as he prepares exciting, delicious dishes for his guests of honour.

Perhaps get the munchies at “The Crab Shack” that includes an upstairs deck to watch sunsets from. Including dishes such as the Sri Lankan Mud Crab curry, or the Alaskan crabs that rotate through the week. The Crab Shack is voted as the ‘World’s Most Romantic Restaurant’ by CNN.

Or join the monthly “Full Moon Dinner” – a unique dining experience prepared only once a month in celebration of the full moon. Satiate your appetite with dinner under a glowing moon, served on the sandbar of resort’s beach.


3*Michelin Gert De Mangeleer cooking at Soneva Fushi.

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F E S T I V A L   O F   C O L O U R

Like at Soneva Fushi intriguing culinary options are more than plenty at Soneva Jani. Indeed also because of “Festival of Colour” that makes this year a great time to visit Soneva, as it celebrates a diverse array of guest activities and experiences on offer, ranging from visiting Michelin-starred chefs and astronomers, through to authors, champion free-divers, artists and more.

Each month of the year is associated with a different colour and theme, which will be brought to life at Soneva’s resorts through special on-site events and collaborations.  Underscoring the Festival of Colour is a series of short “colour” films created by the renowned French film director Bruno Aveillan, who was inspired by the different colours he discovered at Soneva.

Upcoming star chefs at Soneva Fushi and Soneva Jani are amongst others:

Jerome Banctel of 2*Michelin Le Gabriel, Paris, Kenji Gyoten of 3*Michelin Sushi Gyoten, Fukuoka, John Burton-Race of 1*Michelin New Angel, Dartmouth, Julien Royer of 2*Michelin and “Asia’s 50 Best Restaurant” Odette, Singapore, Maxime Meilleur of 3*Michelin René et Maxime Meilleur, Saint-Martin-de-Belleville.

Gregoire Berger of Ossiano (the underwater restaurant at Atlantis), The Palm, Dubai, Giancarlo Perbellini of 2*Michelin Casa Perbellini, Verona, Yoann Conte of 2*Michelin Yoann Conte, Veyrier-du-Lac, Bart De Pooter of 2*Michelin Pastorale in Reet, Antwerp and Tim Raue of 2*Michelin Tim Raue, Berlin.

View more via this link to “Festival of Colour” about the chefs, astronomers, authors, champion free-divers, artists, directors and other notabilities that visits Soneva in the Maldives.


Once Upon a Table where guest star chefs cook at Soneva Fushi.

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SELECTED LINKS

WEBSITE : DISCOVER SONEVA LUXURY RESORTS

Guardians of places that have existed long before us, our unique vision is inspired by nature’s magnitude, mystery and enchanting beauty.

FORBES: SONEVA KIRI – ASIA’S MOST FUN LUXURY RESORT

In 15 years as a travel writer, I thought I’d tried everything. But until recently, I’d never had to wear a seat belt to have a snack.

NO DESTINATIONS : SONEVA JANI – A MODERN LUXURY RESORT

There are many luxury hotels in the Maldives, but Soneva Jani’s exceptional amenities paired with its commitment to sustainability makes it the best.

NO DESTINATIONS: A BAREFOOT LUXURY MALDIVES RESORT

A sustainable paradise surrounded by the Indian Ocean, Soneva Fushi is one of the few resorts in the Maldives that has it all: service, laid-back luxury, and a slow life attitude.

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In case of interest or/and press please reach out to Kristian Brask Thomsen through ambassador@bon-vivant.dk

Bon Vivant Communications is a global gastro embassy specialising in culinary diplomacy for star chefs and restaurants, exclusive dinner parties, star chef world tours, luxury resorts, cultural marketing, filmmaking and entrepreneurism.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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COCOCO IN SAINT PETERSBURG ENTERS THE WORLD’S BEST RESTAURANT LIST

The planet’s biggest culinary celebration takes place when The World’s 50 Best Restaurant List announces this year’s popularity ranking on Tuesday June 25th at the dazzling grand theatre of Marina Sands Bay in Singapore.

But already today the list from 51-120 was released with the mesmerizing CoCoCo in Saint Petersburg, gastronomically head by Russian storyteller Igor Grishechkin, entering the list for the first time ranked as #104.

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A B O U T   C O C O C O

For many, Russian food remains an enigma, enclosed between stereotypes of the Soviet regime and pre-revolutionary romanticised notions of Russians only eating blinis with caviar.

The reality is contemporary chefs such as Cococo’s Igor Grishechkin are combining staple products and flavours of their childhood with a modern, more technical and creative lens, and in time potentially creating new Russian cuisine as forward (and historic) as new Nordic.

That being said; if you know Russian culture, literature, poetry and history then you quite easily can understand Igor Grishechkin’s universe. But even if not, you cannot but help being amused by his cooking’s playfulness, almost as telling fairytales to a child.

Through creativity he has set a clear culinary path by telling grand tales of Russia’s history though his dishes. From the opulent area of the Tsars, over the Communist Soviet Union, to a tantalising New Russian Cuisine partly shaped through the struggles of embargoes.

Of a proud heart he cooks the very soul of his home country.


Cooking history – here Russian Imperialism in shape of white chocolate Fabergé egg with caviar, sauce hollandaise and gold recalls the Easter jewel that Alexander III would give to Empress Maria Feodorovna (Dagmar of Denmark) each year.

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This results in an experience that narrates stories of Russian yesteryear in the present, conjures the spirit of especially Saint Petersburg that delights your inner-child and only cooked with pristine products from the North-Western part of the world’s largest country.

“Memory informs a great many of my dishes”, explains Igor. “I set out to bring restaurant recognition to seemingly humble traditional tastes and nostalgic Russian dishes from my childhood that have been forgotten. I re-evaluate them to create a new extraordinary cuisine.”

“My cooking is about authentic Russian tastes, only everything is modernised with a new identity and, most importantly, a new optimism and joy.”

The restaurant’s appearance, alike its cuisine, is modern and undeniably Russian. Bright, ethnic, clear and ironic. Velvet and wood, gold and dinner china, mirrors, shining crystals and hovering black feathers of the restaurant’s symbol; the Hen.

With “cococo” being close to the phonographic Russian for a hen’s “cluck-cluck-cluck”. Over-all the details of Cococo’s decor creates an alluring image of a jewellery box you want to continuously look at, bewitched and mesmerized.

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Matilda Shnurova

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CoCoCo opened in 2012 and is the brainchild of celebrity, style icon, global diner and patron of the ballet, Matilda Shnurova. With a nymph-like elegance befitting of the Silver Age of Russian poetry Matilda has created Saint Petersburg’s most fashionable and forward-thinking restaurant.

Andrey Zakharin, Chief Editor and Chairman of The World’s 50 Best Restaurants Academy for Russia, Central Asia & Eastern Europe, explains;

“Matilda is acquainted with all current culinary trends, and together with Igor she travels the world to study and experience the best restaurants. This knowledge does not change but instead enrich the strict and clear concept of CoCoCo, working only with local products of the North-Western region of Russia.

This conscious asceticism, as well as knowing of contemporary cooking techniques, gives Igor Grishechkin the opportunity to show his talent and Matilda, to present it to the world.”


A mother’s broken flower – the most Instagrammed dish in Russia.

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SELECTED LINKS

ROYALTY OF RUSSIAN DINING – HONEST COOKING

COCOCO WEBSITE – A NEW PRESENTATION OF RUSSIAN CUISINE

IGOR GRISHECHKIN: A RUSSIAN CULINARY STAR – CHEF’S PENCIL

TRADITIONAL RUSSIAN FOOD REINVENTED – FINE DINING LOVERS

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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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Hungry for more? Go into depth with Igor Grishechkin’s cooking.


THE WORLD COMES TO GENEVA VOL. 6: GIULIANO BALDESSARI OF AQUA CRUA

For the sixth edition of ‘The World comes to Geneva’ La Bottega invites Italian TV-star Giuliano Baldessari, chef owner of dazzling restaurant Aqua Crua.

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LA BOTTEGA DOES IT AGAIN

Geneva resides only 200,000 souls and yet 14 millions visits the picturesque lake-town every year. NGOs, politicians, billionaires, hoteliers and socialites – guests from all over world make a stop in the French capital of Switzerland.

The world comes to Geneva, and for the past couple of years also to La Bottega.

First the Peruvian superstar chef Diego Muñoz travelled to Geneva to cook, followed by culinary enigma Atsushi Tanaka of A.T in Paris.

Then kiwi-bad boy Matt Lambert of The Musket Room in New York City, recently also Russian storyteller Igor Grishechkin of CoCoCo in Saint Petersburg, and latest haute cuisine chef Ulrik Jepsen of À L’aise in Oslo.

 On June 18th La Bottega greets the sixth guest chef and this time the Italian TV-star Giuliano Baldessari, chef owner of dazzling restaurant 1*Michelin Aqua Crua located in the intimate of town Barbarano Vicentino VI, west of Venice.

Chef Baldessari’s ingredients are shaped with technique, creativity and cheerfulness to extract their true primordial taste. 

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CHEF PROFILES

GIULIANO BALDESSARI

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Giuliano Baldessari was born in Trento, surrounded by hotels and restaurants this was where his passion for cuisine and hospitality was created.

After attending cooking school in Levico Terme, Giuliano cooked at Hotel Posta and Cavallino Bianco in Ortisei, Grand Hotel in Cortina D’Ampezzo and Villa D’Este in Cernobbio, while also being overseas.

Back in Italy – at Aimo and Nadia in Milan, then France to be with Marc Veyrat, first at Auberge de L’Eridan in Annecy and at La Ferme de mon Père in Mègeve.

In France Baldessari met Massimiliano Alajmo, who wanted him to join Calandre. From that year Baldessari was Alajmo’s right-hand for a full decade.

In summer 2013 the turning point when Baldessari decided to set out on a new adventure and opens his own restaurant. He meets by chance Francesco Dal Toso and his family and he falls in love with a farmhouse in the centre of Barbarano Vicentino, a small village 20 kilometres south of Vicenza.

Aqua Crua originates from here, from the combined effort between Giuliano Baldessari and the Dal Toso family.

A year from the opening, he receives the Most Creative Cooking of Alpe Adria Award by Guida Magnar Ben, he wins the Sparkling Menu of Villa Franciacorta and at the end of 2015 he is awarded his first Michelin star.

From 2016 Giuliano Baldessari has been one of the four judges of Top Chef Italia TV series, together with Annie Feolde, Mauro Colagreco and Moreno Cedroni.


Giuliano Baldessari, Annie Feolde and Mauro Colagreco on Italian Top Chef.

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Giuliano Baldessari’s cuisine is a sharing cuisine. This is why he has chosen to create a seamless open space between the kitchen and the dining room. His cuisine is also a ‘simple cuisine’, based on a limited ingredients.

A cuisine of subtraction where 1 is always better than 2 and where vegetables play an increasingly important role. Food that smells of earth, the earth of Trento which has been abandoned but never forgotten.

Ingredients shaped with technique, creativity and cheerfulness to extract their true taste. Products paired according to a taste which has been shaped up in the mountains, at the grandparents’ table, but which is able to look further on.

FRANCESCO GASBARRO

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In the heart of Geneva, just a few steps from the Grand Theatre and the Old Town, La Bottega fits perfectly with the atmosphere of the place, among the beautiful buildings adorned with stucco and wrought iron stores.

With a modern and rational design, the facility was made with recycled materials by Italian architects and craftsmen. Simplicity and minimalism are the watchwords. A warm, welcoming and informal dining experience for gourmets.

La Bottega has always been acknowledged for being a Michelin awarded fine dining restaurant with a high gastronomic level, while still maintaining a casual and relaxed atmosphere with down to earth service. Exactly this is also what Chef Patron Francesco Gasbarro strives to offer his guests when they visit.

Head Chef of La Bottega is Francesco Ibba. Originally from Cagliari in Sardinia, he has been attracted to the vast world of cooking since his childhood, thanks to the traditional recipes of his Mamma and a father Chef.

Before coming to Switzerland he cooked all over the Italian peninsula, inculcating the essential rule: “cook with passion and good taste”.

From northern Italy to the southern parts, Francesco Ibba expanded his culinary knowledge from the salty flavours of the Mediterranean Sea to the Nordic cuisine of the Alps and its freshwater lakes.

He has continued to perfect his techniques by working at various avant-garde institutions, and in Geneva he has refined his culinary knowledge to a grand tasty Italian tasting menu; bold and adventurous but always true to Italy.

To him happiness and generosity are fundamental ingredients in cooking. Returning to the roots and avoiding the unnecessary, he tells the story of a product, a season and local producers that fuel his battle against the standardisation of taste.

In 2015 La Bottega was a Michelin star just 7 months after opening. Michelin states: “La Bottega uses top quality ingredients and makes dishes with distinct flavours, carefully prepared to a consistently high standard.”

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DETAILS IN SHORT

Who: Chef Giuliano Baldessari of Aqua Crua (Barbarano Vicentino VI) and Chef Francesco Gasbarro/Francesco Ibba of La Bottega (Geneva).

When: Tuesday, June 18th.

Where: Rue de la Corraterie 21, 1204 Genève, Switzerland

Menu: 8-course tasting menu plus snacks for CHF 150.

Reservations: +41 22 736 10 00 or at www.labottegatrattoria.com

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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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Hungry for more? Reasd this in-depth interview with Francesco Gasbarro.