BON VIVANT COMMUNICATIONS

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SØREN SELIN OF 2*MICHELIN AOC IN COPENHAGEN COOKS AT SAN PELLEGRINO SAPORI TICONI

Critic’s darling of Copenhagen Søren Selin of 2*Michelin AOC; rewarded with only top reviews for his gastronomy and winner of “The Danish Food Awards” in 2013, 2014 and 2017 – will cook for one night only at the 5-starred luxurious Villa Orselina, located with breath-taking panoramic views of Lake Maggiore and the Ticino mountains.

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BACKGROUND

From April to mid-June 2018 an impressive line-up of illustrious chefs gatheres in the Swiss Canton Ticino for the 12th San Pellegrino Sapori Ticino.

The prestigious dining event which has hosted an impressive 190 Michelin stars over the years is celebrated in equal style this year. A total of twenty events are created and supported by Michelin-starred chefs, both local and international.

The festival began in April, swiftly rolling into a spread of unique dinners for the duration of three months, where local chefs hosts both Italian and ten international great chefs, including Gaggan Anand of Gaggan, Paolo Casagrande of Lasarte and Michael Kempf of Facil.

Søren Selin of AOC is the next chef featured this Monday June 11th at the luxurious 5-star boutique hotel Villa Orselina, located in a subtropical park with breath-taking panoramic views of Lake Maggiore and the Ticino mountains.

Selin’s arrival is highly anticipated with the award-winning Copenhagen chef being described as “The Nordic Cuisine’s Noblesse”; a master of the senses.

“His tools derive from all the local flora and fauna offer, used to create an incredibly stimulating experience of taste. Adding to that 2 Michelin stars, you get the new flow of Nordic gastronomy, from “punk” to aristocracy.”

For more information and reservation for this event in Switzerland, please visit the official event page.

BBQ Flynder – awarded as Danish Dish of 2017.

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

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

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000+ luxury diners around the globe.

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Hungry for more? Look into Creative Dining at its Best in Copenhagen

MEXICAN MICHELIN RESTAURANT PUNTO MX PRESENTS FINE DINING INSECT MENU


Mexican Michelin restaurant Punto MX in Madrid presents Entomofagia and leads the way by being the first restaurant in Europe to integrate insects in various forms into the very DNA of a tasting menu. Dishes are created through research over a 4-year duration while the bugs was prohibited to serve.

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This is a menu we’ve been looking very much forward to seeing unfolded. Like it or not then insects will have to take a greater part in future menus, everyday foods and general nutritions. The production pollution is at an absolute minimum and insects might also be the key to solving world hunger too.

It’s undoubtedly a bold move by Roberto Ruíz to become a foreman on this front, but if anyone can do it then it’s him.

We’re not referring to making bugs an OMG-effect as seen at restaurants previously, but instead about going deeply into shaping a future path by integrating insects in various forms into the very DNA of a tasting menu.

This with cooking techniques and recipes completly different from the traditional Mexican way of cooking with insects.

In six years Punto MX has gone from being a local restaurant, to one of the hottest dinner tickets in all of Spain; with a tantalising Mexican cuisine on Spanish ingredients supported by La Huerto de lat Retamilla Ecológico;

An impressive 9 hectares biodynamic orchard in Segovia north of Madrid, where more than 80 different species of Mexican products are grown, which makes Ruiz’s places the only 100% self-sufficient Mexican restaurants in Europe.

Since Roberto Ruíz, Maria Fernandez and Martin Eccius opened Punto MX in 2012 it has been a dream to incorporate insects into the menu.

An important part of gastronomy in Mexico where noneless than 549 different species are consumed. But the use was not approved by the EU before this year which gave Roberto Ruíz years to research, test, create flavour combinations and techniques that now are being unfolded in most refined way by introducing the world to Entomofagia.

Let us tell you from first hand experience that it’s nothing short of spectacular. This is Mexican magic at its very finest, and potentially also the way to unfold the huge potential that Mexican Cuisine has to become a culinary leader on the world scene. Big words, agreed.

With dishes such as the insanely beautiful surf’n’turf Guacamole with smoked marlin, 36 month-aged Parmesan, avocado, pomegranate, jalapeños and crispy Chinicuil-worms from the agave plant.

Or the very complex Monkfish Aguachile with vegetables prepared in flames, tomato, avocado and Chicatana; bellies of flying ants crushed tableside.

Not to mention the voluminous braised Pork Belly finished of with a light-spicy Tamarind glace mixed Alfafa-fed Chapulin Crickets, served with a fresh counter play by a crisp salad of pickled green tomatidos, onions, tortilla strings and whole roasted Chapulins.

Guacamole with smoked marlin, 36 month-aged Parmesan, avocado, pomegranate, jalapeños and crispy Chinicuil-worms from the agave plant.

Monkfish Aguachile with vegetables prepared in flames, tomato, avocado and Chicatana; bellies of flying ants, crushed tableside.

Braised Pork Belly finished of with a light-spicy Tamarind glace mixed Alfafa-fed Chapulin Crickets, served with a fresh counter play by a crisp salad of pickled green tomatidos, onions, tortilla strings and whole roasted Chapulins.

Escamoles – “The Queen of Insects” aka ant pupas.

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But behold, the champion of the menu; the simple looking and yet packed with creamy, nutty and deep flavours in shape of Escamoles – the Queen of Insects aka ant pupas harvested from the very deep roots of the agave plant – gently seared with garlic and chili in bone marrow fat and arranged in a split bone marrow on top of soil made by corn and Chicatana ants.

This is innovate, deeply original, superb tasty and quite simply pure excellence.

The menu had its premiere April 27th with famed Ferran Adrià as one of the first guests. Also he was highly intruigued and stated on scene that Punto MX “might just be the best Mexican restaurant in the world right now”.

The Spanish food press is all worked up, and the restaurant experiences weeks waiting lists – at peaks up to two months, with the insect menu being optional.

Ferran Adrià was amongst the first guests to try Entomofagia.

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A few of many Spanish headlines:

Expansion: Punto MX lanza su menú con insectos!

Blogs ABC (Carlos Maribona): Un gran menú de insectos en Punto MX!

7 Canibales: Punto MX se atreve con lost insectos! (long read)

Apicius: Así son los nuevos platos con insectos Mexicanos de Punto MX!

Punto MX in Madrid is the first European restaurant to offer a menu using insects as integrated ingredients throughout a menu, just as it was the first restaurant in Europe to achieve a Michelin star with Mexican food.

Roberto Ruíz elaborates:

Entomophagy is about roots. My father is from one of the significant Mexican areas of insects; El Valle de Mezquital in Hidalgo, so insects was a big part of my childhood. It’s my personal taste, it’s protein contribution, it’s unique to the world and the reason why we brought it to Spain.”

“Along with everything else we do at Punto MX it’s about bringing the authentic Mexico to Europe, although the recipes and cooking techniques of Entomophagy is unknown even to my home country.”

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ABOUT ROBERTO RUIZ

Roberto Ruíz, a Mexico City-native, defines himself as a chef who’s passionate about what he does, creative, technicist and innovative without ever forgetting tradition. Determined, he insists on the importance of being able to offer authentic and surprising flavours as the main theme in each of his different gastronomic concepts.

Aside from Punto MX his world also includes: Mezcal Lab, an unique concept where to enjoy Punto MX’s most representative dishes of the last six years and new cocktail lines based on Mezcal. The swanky Mezcal Lab moreover offers its international clientele Europe’s greatest selection of Mezcal, including the last four remaining bottles of “Ojo de Dios” (Eye of God).

Also Salón Cascabel, likewise in Madrid, a contemporary antojería that preserves the handmade nature of traditional cuisine. With unique dishes it offers the best authentic Mexican flavours with local products of the highest quality.

In December 2017 Roberto Ruíz opened Barra Cascabel in Lisbon in partnership with José Avillez.

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Additionally Cantina y Punto, in Bogotá, a partnership with Takami Group, the supreme most important group of the restaurant and hotel business in the Colombian capital. Here Roberto Ruiz offers a diverse cuisine inspired by the authentic Mexican flavours in an easy-going atmosphere.

In December 2017 Roberto Ruíz opened Barra Cascabel in Lisbon in partnership with José Avillez, making its debut in the Gourmet Experience at El Corte Inglés Lisboa. Like Salon Cascabel in Madrid, Barra Cascabel has the setting of a contemporary ‘antojería’; an informal place where the best antojitos and cocktails are to be shared amongst like-minded food lovers. Its gastronomy is easy to understand, close, fun and with a broad spectrum for all tastes.

Last but not least, La Huerto de lat Retamilla Ecológico. The impressive 9 hectares biodynamic orchard in Segovia, Spain, where more than 80 different species of Mexican products are grown which makes Ruiz’s places the only 100% self-sufficient Mexican restaurants in Europe.

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For further interest or/and press please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000+ luxury diners around the globe.

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Hungry for more? Have a look at Ten Good Reason to love Punto MX.

 

 

ALAIN WEISSGERBER OF TAUBENKOBEL AWARDED CHEF OF THE YEAR IN AUSTRIA

The Pannonian Purveyor receives grand accolade from colleagues and peers. Austrian Chef of The Year 2018 goes to Burgenland.

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CHEF OF THE YEAR

Monday April 10th, French-born Purveyor of Pannonian Cuisine Alain Weissberger of Taubenkobel in Burgenland was celebrated as “Chef des Jahres” (Chef of the Year 2018) in Austria.

The accolade was awarded to Alain Weissgerner by more than 9300 employees of the Austrian gastronomy and hotel industry that had followed the call of the international German-speaking gastronomy magazine ROLLING PIN and nominated their favourites.

This grand award is the current culmination of a range of national AND international recognitions and attention that has rained over Taubenkobel during the recent years, and a cherished award for the Central-European culinary oasis situated in the wine region of Burgenland a bit south of Vienna, close to the Hungarian boarder.

Alain Weissgerber elaborates:

“We feel blessed that many choose to visit and likes our little place at the Burgenland countryside and the recognition we receive. This one (Austrian Chef of the Year) especially as it’s colleagues and peers who has pointed at me. I’m humbled, proud and thankful.”

But the Rolling Pin Award isn’t new to Taubenkobel as Alain’s wife, the sparkling hostess and co-owner Barbara Eselböck last year took home the honourable title of “Maître des Jahres” (Maìtre of the Year) in Austria too.

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

Burgenland power couple Alain Weissgerber and Barbara Eselböck.

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Opened 34 years ago by Barbara’s parents Walter and Eveline Eselböck, the place has grown and developed with the family, each generation bringing a new lease of life into what was simply a one room restaurant and kitchen. You feel how the family has built every stone themselves ever since.

Widely acclaimed amongst culinary opinion makers, the restaurant at Taubenkobel was awarded with two Michelin stars up until the guide in 2010 stopped rating in Austria outside Vienna and Salzburg, and overnight stripped the Austrian countryside of some 30 Michelin stars.

Taubenkobel is rated 18/20 by Gault and Millau, a very high rating, with the highest possible score of 20 having only ever been given twice in the guide’s fifty years. Add to this accolade 5* in A la Carte as well as 96 points of 100 in Falstaff – two of the German-speaking countries most respected culinary publications.

Taubenkobel was previously picked as one of “16 Cool Places to Eat” by Forbes and is furthermore featured in ‘Michelin Stars – Tales from the kitchen’ – the grand documentary on Guide Michelin that is shown at fim festivals and cinemas throughout the world these years.

The last Pannonian Cowboy.

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

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

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000+ luxury diners around the globe.

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Hungry for more? See Barbara Eselböck became Maître d’ of the Year.

FIRST EDITION OF LEXUS HYBRID CUISINE BRINGS A RANGE OF INTERNATIONAL STAR CHEFS TO WARSAW

With personalities alike Latin America’s No. 1 Mitsuharu ‘Micha’ Tsumura, Asia’s No. 2 Zaiyu Hasegawa and a grand rooster of Michelin-awarded chefs, Warsaw holds a culinary world’s attention for three days.

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Lexus Hybrid Cuisine is a culinary symposium added gala diner and public tastings in the presence of international celebrated chefs and takes place April 11-13th in Warsaw, Poland with the attendance of seven chefs honoured with a total of ten Michelin stars and several World’s 50 Best List-presence.

The international star chefs attending are:

Mitsuharu Tsumura of Maido in Lima, Zaiyu Hasegawa of Den in Tokyo, Søren Selin of AOC in Copenhagen, Fredrik Berselius of Aska in New York City, Dani García of Daní Garcia Group in Marbella, Josean Alija of Nerua in Bilbao and Jonathan K. Berntsen of CLOU in Copenhagen.

Hosts of the event presenting Polish Cuisine will be six chefs including and under the leadership of Robert Trzópek (Bez Gwiazdek, Warsaw): Justyna Słupska-Kartaczowska (Jadka, Wroclaw), Marcin Popielarz (Biały Królik, Gdynia), Jacek Grochowina (Nolita, Warsaw), Bartek Szymczak (Rozbrat Twenty, Warsaw), Paweł Pojawa (Sugar, Suwałki).

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The event will be held over three days and includes a first day of conference for Polish and foreign media in the penthouse of the fabulous Zlata 44 skyscraper overlooking Stalin’s unofficial 8th sister; Palace of Culture and Science.

This followed by a Chefs’ Creative Meeting with discussions amongst others on Central-Eastern Europe as a possible future gastro destination, cutting edge ideas, inspiration and global trends of the culinary world.

The second day is dedicated to a Grand Gala Dinner cooked by the invited international guest chefs interpetating Polish produce for 350 patrons and socialites in the dazzling location of Ufficio Primo built in a modern Renaissance style in the very heart of the city.

An Open Gourmet at the top floor of the fashionable VITKAC luxury brand store end things on third day, with public tastings of the seven chefs’ creations, giving Polish food lovers a chance to try a great palate of different cuisines while being up close and personal with the visiting chefs.

10 Michelin Stars and several World’s 50 Best-postions shines over Warsaw.

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The main sponsor of the highly creative three-day event is Lexus. Media partners are amongst others Fine Dining Lovers, Kukbuk and Food Service. AdComms headed by Monika Biedrzycka is responsible for the idea and execution and in international collaboration with Bon Vivant Communications.

For further info please look into this in-depth article “Could Poland be next hotspot for culinary tourism?” by US gastro media Honest Cooking, as well as the official website of the grand event.

Lexus Hybrid Cuisine furthermore serves as the fourth and final stop for the first part of The Maido Voyage by Mitsuharu “Micha” Tsumura where the Japanese/Peruvian gastro-wizard goes through the world’s cultures and cuisines, spreading the grand deliciousness of Nikkei Cuisine.

For further interest please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000+ luxury diners around the globe.

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Hungry for more? Please view The Maido Voyage.

THE MAIDO VOYAGE BY MITSUHARU TSUMURA OF LATIN AMERICA’S BEST RESTAURANT

Bon Vivant Communications teams up with the celebrated chef owner of Latin America’s Best Restaurant Maido on a powerful culinary quest.

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It’s with pleasure that we present Mitsuharu ‘Micha’ Tsumura of Maido in Lima.

With no real further introduction needed, as this Peruvian Nikkei has taken most of the culinary world by storm and crowned it last fall by having Maido voted as “Latin America’s Best Restaurant”, while also moving rapidly up The World’s 50 Best Restaurant List, from #42 in 2015 to an impressive #8 in 2017.

Soon a gastro voyage by the Japanese/Peruvian gastro wizard will go through the world’s cultures and cuisines. It kicks off with a hectic two-week tour through the North and Central-Eastern part of Europe with destinations such as Copenhagen, Amsterdam and Warsaw.

But the adventure first begin at the rocky coastlines of Norway.

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LECTURE AT SJØMAT PÅ SØRLANDET

Up in Norway, inside one of the fjords where vikings used to hang out, a very local food symposium has taken its place over the past 6 years. And even though this annual happening hasn’t had the attention of the world, it has previously managed to attract the great minds of René Redzepi, Heston Blumenthal, Rasmus Kofoed and Magnus Nilsson.

The for non-Scandinavians difficult name to pronounce; Sjømat på Sørlandet (Seafood in Southern Norway) has for the past two years collaborated with Bon Vivant on attracting great culinary figures to participate in the growing evolvement of this region that produces a grand variety of pristine products.

Figures as culinary explorer Diego Muñoz, Latin America’s Best Female Chef 2016 Kamilla Seidler, caviar prince Jonathan Berntsen of CLOU, as well as having facilitated the presence of Esben Holmboe Bang of 3*Michelin Maaemo.

A Qualified Quartet.

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This year we’ve intensified things even further, with Mitsuharu Tsumura having his first stop in Norway and will be accompagnied by:

Elena Arzak of 3*Michelin Arzak in San Sebastián, New York City-based original Noma co-founder Mads Refslund, and Purveyor of Pannonian Cuisine Alain Weissgerber of Taubenkobel in Austria; one of 18 chefs globally to be featured in “Michelin Stars – Tales from the kitchen”.

Please find the full list of speakers that also includes Roger Asakil Joya of the Michelin-awarded 10-seat Tokyo-omakase counter Sabi Omakase in Stavanger, and legendary Danish vegetable guru and decade-long supplier of Noma, Søren Wiuff. The list of Sjømat på Sørlandet’s speakers is stated in Norwegian.

Sjømat på Sørlandet, April 4-5, Rosfjord, Norway. Mitsuharu Tsumura speaks Wednesday April 4th.

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GRAND CELEBRATION AT LLAMA IN COOL COPENHAGEN

Combining traditional Japanese cooking with Peruvian ingredients, Maido introduced Nikkei cuisine to the world and gave Peru one of its absolute finest restaurants; the ingredients of both cultures complement each other as if they had been born to be one. It’s an cuisine with unique textures and flavours.

Micha brings this cultural enheritage and philosophy to Denmark by the use of classic Peruvian products while also combining them with those of the Nordic.

He does so at the immensely sexy and design-winning Latin American restaurant Llama, where walls and floors are lined with handcrafted Mexican cement tiles, melding iconic design influences from Latin America with Copenhagen cool.

Mitsuhura Tsumura congratulated by friend and colleague Virgilio Martínez of Central which was Latin America’s Best Restaurant for 4 years until 2017.

On Thursday April 5th Llama celebrates their 4th Anniversary by having Latin America’s Best Chef cooking a delightful tasting menu for local patrons, socialites, gourmands and selected press. During a night of grand celebration Mitsuharu Tsumaru cooks 8 courses of the finest Nikkei possible when being away from his own kitchen and producers.

On Friday April 6th Micha & Co joins Llama on running a “normal” night at the pumping restaurant that turns into a buzzing nightclub on weekends. On a grand a la carte menu of opportunities Maido assists Llama with three tantalising servings on the restaurant’s 8-course tasting menu.

More info on this matter, menu etc. regarding this great event is to come in the near future. Should you already now wish to reserve table then please reach out to Llama through their website.

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AMBIANT AMSTERDAM AT RIJKS

For Micha, Maido is an expression of the ongoing story of Peru, nourishing guests with memory and imagination.

From start to finish, diners are treated as if they’re at home and taken on a gastronomic journey through Peru’s finest produce. After four years in the top echelon of Latin’s 50 Best Restaurants, this year Maido takes the top spot – a deserved accolade for a cook who is liked and respected across the world.

In Amsterdam the Nikkei Inspirator cooks in the hectic but supremely efficient and fun, grand open kitchen of 1*Michelin RIJKS at the Dutch National Rijksmuseum, where he alongside blonde patron Joris Bijdendijk and his brigade of 17 dedicated chefs cooks a collaboration menu of highly executed and tasty plates for lunch and dinner over two days.

Local hero Chef Joris Bijdendijk of RIJKS.

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Previous guest chefs at RIJKS before Latin America’s No. 1 are Virgilio Martinez – also of Lima, André Chiang of Singapore, Kamilla Seidler, then of Gustu, Fergus Henderson of London and Tim Raue of Berlin.

The Rijksmuseum tells the story about the Netherlands. Influences from countries far and near can also be seen. At RIJKS the swanky restaurant with a sizzling open kitchen follows this pattern: quality, authenticity and uniqueness translated to: the kitchen, the chefs, the interior and the location.

Basically RIJKS is the Rijksmuseum served up on a plate. Monday April 9th and Tuesday 10th Mitsuharu Tsumaru cooks alongside the super team of RIJKS for lunch and dinner. To learn more about RIJKS and this event, please follow this link to the restaurant’s website.

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LEXUS HYBRID CUISINE IN WARSAW

As the final stop on his hectic European endeavour Mitsuharu Tsumura teams up with six other international chefs in Warsaw. Cutting edge culinary figures from four continents travel to “Phoenix City” for three days to experiment, share and exchange their knowledge in the dynamically developing and vibrant capital of Poland.

With its multi-culture heritage, centuries of traditions and superb quality produce Poland has the potential to become a lively culinary scene. So to start a real movement the organisers with Lexus in front want to drive the attention to the region by organising Lexus Hybrid Cuisine.

Lexus Hybrid Cuisine includes a Chefs Creative Meeting, where the welcomed chefs for a day spar with up to 100 local Polish colleagues, a second day of Grand Gala Dinner and a third of Open Gourmet where the international chefs serves their creations to the Polish public.

Besides Mitsuharu Tsumura the global attendees are Zaiyu Hasegawa of Den in Tokyo, Søren Selin of AOC in Copenhagen, Dani García of Dani Gracía in Marbella, Fredrik Berselius of Aska in New York City, Josean Alija of Nerua in Bilbao and Jonathan Berntsen of CLOU in Copenhagen.

For more information on Lexus Hybrid Cuisine April 11-13th in Warsaw, please visit the official website (in Polish).

On all matter of press or/and interest in The Maido Voyage and partners please reach out to Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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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 3000+ luxury diners around the globe.

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Hungry for more? View this video from Latin’s 50 Best Restaurants 2017.

MITSUHARU TSUMURA, ELENA ARZAK, MADS REFSLUND & ALAIN WEISSGERBER AT SJØMAT PÅ SØRLANDET

The four international chefs speaks alongside producers, philosophers, artists and local chefs in the idyllic Southern parts of Norway. 

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Up in Norway, inside one of the fjords where the vikings used to hang out, a very local food symposium has taken its place over the past 6 years.

And even though this annual happening hasn’t had the attention of the world, it has previously managed to attract the minds of René Redzepi, Heston Blumenthal, Rasmus Kofoed and Magnus Nilsson.

The for non-Scandinavians difficult name to pronounce; “Sjømat på Sørlandet” (Seafood in Southern Norway) has for the past two years collaborated with Bon Vivant on inviting great culinary figures to participate in the growing evolvement of this region that produces a grand variety of pristine products.

Such as culinary explorer Diego Muñoz, Latin America’s Best Female Chef 2016 Kamilla Seidler, Copenhagen caviar prince Jonathan Berntsen of CLOU, as well as facilitating Esben Holmboe Bang of 3*Michelin Maaemo in Oslo.

Esben Holmboe-Bang, Kamilla Seidler, Jonathan Berntsen in Norway, 2017.

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This year we’ve been asked to further intensify things and have invited four very interesting, diverse and immensely creative figures to the rocky Norwegian coast land, being;

Chef owner of Latin America’s Best Restaurant and World’s No. 8, Mitsuharu ‘Micha’ Tsumura of Maido in Lima; former World’s Best Female Chef Elena Arzak of 3*Michelin Arzak in San Sebastián; New York City-based Noma co-founder Mads Refslund, and Purveyor of Pannonian Cuisine Alain Weissgerber of Taubenkobel in Austria; one of 18 chefs globally to be featured in “Michelin Stars – Tales from the kitchen”.

A Qualified Quartet.

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Please find the full list of speakers that also includes Roger Asakil Joya of the 10-seat Michelin-awarded Tokyo-style counter in Stavanger, and legendary Danish vegetable guru and decade-long supplier of Noma, Søren Wiuff.

Being very local Sjømat på Sørlandet’s list of speakers is written in Norwegian.

Sjømat på Sørlandet, April 4-5, Rosfjord, Norway

For further interest please contact Kristian Brask Thomsen at

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000+ luxury diners around the globe.

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Hungry for more? Please view The Maido Voyage.

LATIN AMERICA’S NO. 1 MITSUHARU TSUMURA OF MAIDO IN LIMA COOKS AT RIJKS IN AMSTERDAM

The Rijksmuseum in Amsterdam invites the globally praised Mitsuharu ‘Micha’ Tsumura and team from Nikkei-restaurant Maido in Lima.

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1*Michelin RIJKS in Amsterdam continues its grand series of collaboration dinners by inviting the globally praised Mitsuharu “Micha” Tsumura and team from Nikkei-restaurant Maido in Lima; celebrated at “Latin America’s Best Restaurant 2017” and The World’s No. 8 by The World’s 50 Best Restaurant List.

The stage is set for April Monday 9th and Tuesday 10th in Venice of the North.

AMBIANT AMSTERDAM AT RIJKS

For Micha, Maido is an expression of the ongoing story of Peru, nourishing guests with memory and imagination. From start to finish, diners are treated as if they’re at home and taken on a gastronomic journey through Peru’s produce.

In Amsterdam the Nikkei Inspirator cooks in the hectic but supremely efficient and fun, grand open kitchen of 1*Michelin RIJKS at the Rijksmuseum, where he alongside blonde patron Joris Bijdendijk and his grand brigade cooks a collaboration menu of tasty plates for lunch and dinner over two days.

Local hero Executive Chef Joris Bijdendijk of RIJKS.

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Previous guest chefs at RIJKS before Latin America’s No. 1 are Virgilio Martinez – also of Lima, André Chiang of Singapore, Kamilla Seidler, then of Gustu in La Paz, Fergus Henderson of London and Tim Raue of Berlin.

The Rijksmuseum tells the story about the Netherlands. Influences from countries far and near can also be seen. At RIJKS the swanky restaurant with a sizzling open kitchen follows this pattern: quality, authenticity and uniqueness translated to: the kitchen, the chefs, the interior and the location.

Basically RIJKS is the Rijksmuseum served up on a plate. Monday April 9th and Tuesday 10th Mitsuharu Tsumaru cooks alongside the super team of RIJKS for lunch and dinner. To learn more about RIJKS and this event, please follow this link to the restaurant’s website.

On press matters while Latin America’s No. 1 is in Amsterdam, please reach out directly to Bon Vivant Communications through: 

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000+ luxury diners around the globe.

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Hungry for more? Look into The Maido Voyage.


Mitsuhura Tsumura congratulated by friend and colleague Virgilio Martínez of Central which was Latin America’s Best Restaurant for 4 years until 2017.

MICHELIN CHEF JONAS MIKKELSEN OF FREDERIKSMINDE IN DENMARK COOKS AT FAHRENHEIT IN MOSCOW

Chef co-owner of Frederiksminde takes a bite of the Russian capital.

March 29th, 30th & 31st.

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Drive one hour South of Copenhagen, on the island of Zealand, and you find yourself in the tiny town of Prestø. Besides being a peaceful and charming small seaport, Prestø is also host to one of the very best restaurants in Denmark.

There is no doubt that the location further lifts the experience: A restored historical hotel surrounded by a green park, beaches, and a spectacular sea view. However, the magic that happens in the kitchen is what really makes this restaurant stand out.

Jonas Mikkelsen has been praised for some time, with top reviews in all major newspapers, and yet few expected him to land his first Michelin star so soon.

It’s been six years since he came to hotel Frederiksminde. However, 2016 was the first real opportunity to get a Michelin star since the guide did not venture outside the big cities until that year. Since then Frederiksminde has continuously been awarded with this coveted accolade.

In a true Nordic sense Jonas Mikkelsen uses a lot of local and seasonal ingredients, and preferably organic vegetables or animals from well-renowned farms. That’s if he doesn’t find it in his own garden or the Prestø surroundings.

A culinary experience at Frederiksminde is only achieved through the best ingredients in the hands of skilled chefs. Some ingredients have grown in their own soil, others have been foraged in nature.

The meat and poultry are delivered by small local farms. It is not important for them to have a specific “Danish” or “Nordic” signature, as long as we are local – and cook with flavour, love and honesty.

MICHELIN STATES:

“A spacious and airy hotel summer room with only 8 tables and an aspect that takes in the garden and the fjord. Creative modern cooking uses superb seasonal ingredients in original yet well-judged combinations. Dishes are precisely and attractively presented and service is knowledgeable and professional.”

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Press play and experience the beauty.

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FAHRENHEIT

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

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

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

Fahrenheit located in Moscow’s city center is a creation of a legendary restaurateur Andrey Dellos famous for bringing to life a renowned Pushkin restaurant. Yet the new location delivers a very different take of Russian cuisine, it stays true to its creator’s principles – to serve an impeccable fare in a unique setting delivering an unforgettable experience.

The interior is relaxed yet cozy loft space packed with eye-catching details – a perfect setting for experiments in food and cocktails department. Head Chef Viktor Titov and his inspired dishes made mostly of local and seasonal ingredients, and celebrated Head Bartender Denis Kryazhev, a winner of Diageo Reserve World Class and GQ magazine’s Bartender of the Year, who’s concoctions seduce anyone with creative tastes combinations and presentation.

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

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

Come taste!

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DETAILS IN SHORT

What: Chef Jonas Mikkelsen at Fahrenheit.

When: Thursday March 29th, Friday 30th & Saturday 31st.

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

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

For press inquiries please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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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 3000+ luxury diners around the globe.

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

LATIN AMERICA’S NO. 1 MITSUHARU TSUMURA OF MAIDO IN LIMA COOKS AT LLAMA IN COPENHAGEN

Latin American restaurant Llama in Copenhagen celebrates its 4-year anniversary with the globally praised Mitsuharu “Micha” Tsumura and team from Nikkei-restaurant Maido in Lima.

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Sexy Latin American restaurant Llama in Copenhagen celebrates its 4-year anniversary on Thursday March 5th with Mitsuharu “Micha” Tsumura from Nikkei-restaurant Maido in Lima; celebrated at “Latin America’s Best Restaurant 2017” and The World’s No. 8 by The World’s 50 Best Restaurant List.

Combining traditional Japanese cooking with Peruvian ingredients, Maido introduced Nikkei cuisine to the world and gave Peru one of its absolute finest restaurants; the ingredients of both cultures complement each other as if they had been born to be one. It’s an cuisine with unique textures and flavours.

Micha brings this cultural enheritage and philosophy to Denmark by the use of classic Peruvian products while also combining them with those of the Nordic.

Llama is awarded with the International Design Award for its great interior.

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He does so at the immensely sexy and design-winning Latin American restaurant Llama, where walls and floors are lined with handcrafted Mexican cement tiles, melding iconic design influences from Latin America with Copenhagen cool.

On Thursday April 5th Llama celebrates their 4th Anniversary by having Latin America’s Best Chef cooking a delightful tasting menu for local patrons, socialites, gourmands and selected press.

During a night of grand celebration Mitsuharu Tsumaru cooks 8 courses of the finest Nikkei possible when being away from his own kitchen and producers.

Please press here for price and tickets.

Llama is designed by the world famous BIG – Bjarke Ingels Group.

On Friday April 6th Micha & Co joins Llama on running a “normal” night at the pumping restaurant that turns into a buzzing nightclub on weekends.

On a grand a la carte menu of opportunities Maido assists Llama with three tantalising servings on the restaurant’s 8-course tasting menu. Please press here for a reservation that evening.

On press matters while Latin America’s No. 1 is in Copenhagen please reach out to Bon Vivant Communications through:

ambassador@bon-vivant.dk

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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 3000+ luxury diners around the globe.

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Hungry for more? Look into The Maido Voyage.

Mitsuhura Tsumura congratulated by friend and colleague Virgilio Martínez of Central which was Latin America’s Best Restaurant for 4 years until 2017.

‘MICHELIN STARS’ ANNOUNCES ITS LATIN AMERICAN PREMIERE AT GUADALAJARA INTERNATIONAL FILM FESTIVAL

The grand documentary filmed over two years is screened at the most important cinematographic event in Latin America.

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(for Spanish press release, press here)

After its world premiere at San Sebastián International Film Festival in 2017 followed by a series of screenings at film festivals in Napa Valley, Copenhagen, Istanbul and Toronto, then “Michelin Stars – Tales from the kitchen” re-enters the big stage by being selected for this year’s Guadalajara International Film Festival – the most important cinematographic event in Latin America.

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

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

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

(Press play to view trailer)

With grand chefs such as Alain Ducasse, Daniel Humm, René Redzepi, Andoni Aduriz, Yoshimi Narisawa, Victor Arquinzoniz, Guy Savoy and many more, the head production team of three Danes;

Director Rasmus Dinesen, Producer Jesper Jarl Becker and Culinary Producer Kristian Brask Thomsen sets the gastronomy bar at the highest level possible. This while also managing to illustrate a dark flipside of the shiny coin in creating utter culinary excellence; in search of a realistic understanding of life behind the often airbrushed scenes of what is arguably the most dynamic and creative industry in the world.

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CHEFS MAINLY FEATURED
(in order of appearance)

Guy Savoy, Guy Savoy ***, Paris
Alain Ducasse, Alain Ducasse au Plaza Athénée ***, Paris
Andoni Luis Aduriz, Mugaritz **, Gipuzkoa
Victor Arguinzoniz, Asador Extebarri *, Atxondo
René Redzepi, Noma **, Copenhagen
Rasmus Kofoed, Geranium ***, Copenhagen
Esben Holmboe Bang, Maaemo ***, Oslo
Mark Ladner, Del Posto *, New York City
Alain Weissgerber, Taubenkobel (**), Schützen am Gebirge
Daniel Humm, Eleven Madison Park ***, New York City
Fredrik Berselius, Aska **, New York City
Benoit Violier, l’Hotel de Ville ***, Crissier
Frank Giovannini, l’Hotel de Ville ***, Crissier
Kevin Fehling, The Table ***, Hamburg
Yoshihiro Narisawa, Narisawa **, Tokyo
Namae Shinobu, L’Effervescence **, Tokyo
Yoshimi Tanigawa, Kichisen ***, Kyoto
Wassim Halal, Frederikshøj *, Aarhus

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OTHER NOTABILITIES

Michael Ellis, Managing Director, Guide Michelin, Paris
José Carlos Capel, Critic, El País, Creator of Madrid Fusión, Madrid
Gerhard Huber, Global Diner, Boston/London
Matt Goulding, Multiple Award Wining Food Writer, Barcelona
Claus Meyer, Food Entrepreneur, Copenhagen/La Paz/New York City
Barbara Eselböck, Taubenkobel, Schützen am Gebirge
Kat Kinsman, Writer & Editor, New York City
Brigitte Violier, General Manager, l’Hotel de Ville, Crissier
Allesandro Egidi, Maître d’, l’Hotel de Ville, Crissier
Yoshiki Tsuji, School Head Master, Tsuji Culinary Institute, Osaka

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Above: Michelin Managing Director Michael Ellis, Paris. Below: “Ash 2009 – Scene of the Sea Shore” by Chef Yoshihiro Narisawa, Tokyo.

The screenings takes place at the Cinemex Sania in Guadalajara on Sunday March 11th, and again on Wednesday March 14th.

On March 14th the screening will be followed by a premiere dinner at Latin America’s 50 Best Highest New Entry Alcalde, cooked by resident Francisco ‘Paco’ Ruano, and Fredrik Berselius of 2*Michelin Aska in New York City.

For more information please visit CAT or FICG.

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“Rather than showing the usual glamorous experience of a diner seated at a table of awarded restaurant, or a peek into the whirring kitchen, this film brings us into the minds of some of the worlds greatest chefs. It is raw, emotional and pulls back the curtain to reveal the pressures felt by many top chefs to achieve the revered Michelin stars and the perception of these achievements or failures by the world’s top critics. They have successfully created a journey that investigates the myths and mysteries surrounding the Michelin stars and the seemingly secretive awarding process.” – Honest Cooking.

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

ambassador@bon-vivant.dk

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

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000 luxury diners around the globe.

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Hungry for more? Read this in-depth review on the documentary.