BON VIVANT COMMUNICATIONS

______________________________

SEASONAL GREETINGS FROM BON VIVANT

14707924_10154166133895805_3458017520138826920_o

SEASONAL GREETINGS

—————————————

Season’s greetings from the culinary embassy to you.

Here is an overview of the past year; flashbacks, latest news and annual restaurant recommendations in Forbes, right now brought to you from an island within a peninsula on the outskirts of the oldest monarchy in the world.

What a year it has been… From pisco in the back kitchens of Lima to Champagne in the highest penthouses of New York City; from Old Fashioned in the casinos of Macau to filly Viognier by the salted shores of The Dead Sea – not to mention a bit chilly helipad parties in Moscow (see above).

All in all, 26 countries were covered in the service of those we represent, creating beautiful culinary moments across the globe. In many ways 2016 ended up being a game changer and with 2017 looking just as interesting.

di17jog

—————————————

DINING IMPOSSIBLE

Dining Impossible was hosted in Lima, Copenhagen, San Sebastián, Barcelona, Piedmont and New York City. A private jet edition is also in the making,- dining at three of the world’s best restaurants in three different countries in just three days – something to look forward to in 2017.

The dates have been decided upon for this culinary trip extraordinaire through three countries by the Mediterranean Sea, and is set to June 15-17th. Feel free to reach out now for further information if your interest (and appetite) is piqued.

But before DI:JET, we begin next year’s globetrotting dining season with two Latin American culinary capitals; first an extended encore of this year’s marvellous eating extravaganza in Lima, March 9-11, followed by a three-day feast in the best establishments of the mouthwatering metropolis of Mexico City. Expect only top restaurants, oyster parties and taco orgies from May 4-6th.

In general please see this page between announcements and invitations to keep up to date with the progress of the world’s best dinner party.

Dining Impossible – The Globetrotting Dinner Party

See also: I Dined with an Armsdealer at Denmark’s Wildest Dinner Party

dm

THE DIEGO MUÑOZ EXPLORATION

—————————————

2016 was also the year where we (in The New York Times) helped highlight a new trend amongst chefs. This trend has been simmering for some years, but this year its full potential was explored.

We instigated, co-created and managed The Diego Muñoz Exploration: taking a world class Peruvian chef and making the world his restaurant through limited time-based projects with the highest possible culinary value in a melting pot of different cuisines and cultures.

At first this was a challenging and time-consuming operation, but through the unquestionable excellence and lion heart of this top chef, combined with years’ of our own collaborations and the goodwill we’ve generated across continents, we managed to create a full-blooded world exploration of 17 concentrated weeks through 19 destinations and projects in Europe, South, Central and North America, Russia, Asia and the Middle East.

diego-munoz

This world tour, 100% free of sponsorships and still surpassing its estimated annual profits significantly has meanwhile opened up a whole range of future business opportunities for the chef to follow. Add to this no less than 70 articles (and counting) in 10 different languages – from Eater to El Mundo – which makes Chef Muñoz one of the best portrayed chefs in the world this year.

It’s clear to see that a star chef on tour can have the world’s restaurants and food festivals as venues, just as a rockstar has concert halls and music festivals. This opens up a global range of opportunities for chefs of certain calibers – something we’ll further develop in the years to come through the vast experience, contacts and knowledge that we’ve gathered throughout this adventurous year.

We are aware of the usual follow-up by others in the slipstream of our ideas and creations, and we’re happy to inspire – the world is more than big enough. But when it comes to creating new events, making a global impact and offering true excellence, all-in-one, we believe Bon Vivant Communications is peerless.

Therefore we also welcome serious inquiries on the above matter, which will be handled with the utmost discretion.

michelin-man

THE MICHELIN FILM

—————————————

What began as a natural add-on by producing short culinary films representing selected star chefs and restaurants – amongst others this profiled collaboration dinner (press link) between 3*Michelin Chef David Muñoz and 2*Michelin Chef Matthew Lightner at Atera in New York City – has in recent years become a more integrated part of our creative areas of interest.

Lately Bon Vivant Communications has served as culinary producer on a comprehensive three-episode series on the last decade’s success of Nordic Cuisine, aired through Scandinavian national broadcasting networks, as well as reprising this role for a feature documentary on the world within and surrounding the Michelin Guide. This documentary explores both front of house and behind the scenes of the best restaurants in the world.

michelin

The documentary is at this stage pre-sold to national TV stations in Denmark, Norway, Germany, France, Switzerland, Israel and Japan as well as to an influential US distributor, and follows a range of the most interesting chefs on the planet, most close up being Daniel Humm of Eleven Madison Park in New York City, Yoshihiro Narisawa of Narisawa in Tokyo and Andoni Luiz Aduriz of Mugaritz in San Sebastián.

The Michelin Film (working title) is due to premiere in April 2017 and is instigated by Director Rasmus Dinesen, Producer Jesper Jarl Becker and Culinary Ambassador Kristian Brask Thomsen.

Please follow the link below to see a teaser for the film, based on previous scenes shot for the series in 2015.

The Michelin Film – Teaser

—————————————

original

mr

mads-refslund-james-cordon

MADS REFSLUND MEETS JAMES CORDON

—————————————

After five years in New York City, one of our all-time favourite chefs, the uber creative Nordic Cuisine co-founder Mads Refslund is opening his own restaurant in the very culinary upcoming Williamsburg-part of Brooklyn.

In this highly entertaining travel vertical managed by Bon Vivant Communications on Chef Refslund’s behalf, he meets English actor, writer, producer, comedian and television host James Cordon.

The two men talk, forage, prepare and enjoy a meal in the woods outside Los Angeles while discussing the food philosophy of Mads Refslund’s new restaurant, due to open June 2017.

As well as long airtime on the digital platforms of Vox Media, with a base of 170 million unique visitors and 800 million page views per month, the travel vertical is perceived as so innovative that it has been picked up by media across the globe, including The New York Times (press link).

The travel vertical campaign is directed by David Gelb of Chef’s Table on behalf of Chase Sapphire.

—————————————

san-sebastian-1024x526

BON VIVANT ENTERS SAN SEBASTIÁN

—————————————

Bon Vivant Communications is now and then mistaken for being “just a PR company”. This conventional perception is fair as PR is something we master as well as breaking new ground within the culinary world, but PR is only a fraction of what our culinary embassy does.

The biggest difference you’ll find between us and PR companies is that we’re not overwhelmingly focused on getting new clients all the time and generating launch PR. That’s the easy part. In fact most of our growth comes through existing clients’ recommendations because we recognise operators’ needs to continually drive sales, not just raise awareness around new venues.

In short, we are happy to leave the shotgun press releases and quick Instagram-likes to others; we only enter long-term and strategic partnerships, with the goal of creating a substantial and often global impact.

This is also why, from Spring, we enter San Sebastián as a task force, assisting with the opening of trusted Michelin chef’s new restaurant in the world-famous, luscious and heavily Michelin-accoladed Basque part of Northern Spain.

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

Stay tuned for a detailed February announcement on this highly interesting restaurant, due to open around March 1st.

mah

FORBES: THE COOLEST PLACES TO EAT IN 2017

—————————————

Last – from all of us to all of you – next year’s restaurant recommendations.

The food world has more than enough best-of lists, and then some. This isn’t one of them. It’s not a definitive statement on whether any place is better than any other. It’s not a reflection of which restaurants have the most hype, meaning there isn’t a Noma, El Celler de Can Roca or Osteria Francescana in sight.

Maybe some of these recommendations will someday reach the echelons of the high profile lists. Maybe they won’t. But they are very worthy of our attention – especially those of us who are looking for memorable and unique eating experiences when travelling.

Again this year and alongside global best-selling food writer and Roads & Kingdom-publisher Matt Goulding, and restaurant critic, gourmet aficionado and, in 2014, the only man in the world to have dined at all 3*Michelin restaurants Andy Hayler, we recommend 10 cool and very diverse restaurants across the globe, under the international radar for now but definitely worth a visit. These are the places we would send our friends to in 2017.

Please find all recommendations in Forbes by following this link.

We wish you a Merry Christmas and a Happy New Year. Eat well and we’ll see you somewhere across the globe in 2017.

We are at your service in needed.

—————————————

logo-1

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

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

—————————————

Hungry for more? Have a look Behind the Scenes.

bon-vivant-daft-punk

TEN GOOD REASONS TO LOVE AOC

aoc

It’s not often you walk into a restaurant with two Michelin stars in a mansion and find that it smells just like home. But walk through the doors of AOC in Copenhagen 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.

Home of Søren Selin who creates artistic, curious and playful menus while always maintaining a high comfort and yumminess that keeps your palate safe.

Below ten selected dishes to feast your eyes upon.

————————————————

aoc1

Nordic Taco; small pancake with biodynamic ox tartar, pickled ramson flower, cress, rhubarb chutney, horse radish cream and smoked beetroot powder.

————————————————

turbot

Turbot baked in juniper bush with turbot roe bottarga.

————————————————

squid

Squid and lardo with wild onion and fermented parsnip.

————————————————

good-advice

Good advice with scallops, oxalis and vendace roe.

————————————————

caviar

Baked onion with caviar and elderflower (served table side).

————————————————

lagoustine

Langoustine with grilled greens.

————————————————

unspecified-5

Veal sweetbread with wild mushrooms and fried corn threads.

————————————————

pigeon

Whole roast pigeon with beets, smoked marrow and wood sorrel.

————————————————

green-juniper

Green juniper berries and pear.

————————————————

jerusalem

Burnt Jerusalem artichoke, roasted hazelnuts, salty caramel and chestnut.

————————————————

logo-1

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

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

————————————————

Hungry for more? Have a look at the culinary fact sheet of Søren Selin.

s_ren_selin_930002a-1024x683

Food photos by Claes Bech-Poulsen. Interior photo by Signe Birck.

SØREN SELIN OF AOC IN COPENHAGEN FEATURES AS GUEST CHEF IN HANGAR 7

soren-selin-1

ON SCENE IN SALZBURG

The Nordic critics darling of 2* Michelin AOC in Copenhagen performs his culinary excellence at Restaurant Ikarus in Salzburg this December.

————————————————

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 in Copenhagen and the smell of wood smoke and reduced bouillon of Jerusalem artichokes hits you like a triple shot of aquavit.

Result; a hunger-rousing welcome for anyone who loves good food.

This December Søren Selin hopes to recreate this feeling in very different surroundings, being the equally 2* Michelin Restaurant Ikarus helmed by French Executive Chef Martin Klein and patroned by 3* Michelin German Eckart Witzigmann, awarded “Chef of the Century” by Gault Millau.

hangar-7-alpes

ikarus

hangar-7-skybar-1024x768

Ikarus is located in Hangar 7 – a multifunctional and architectural dazzling pearl situated close to Salzburg Airport, with a collection of 25 historical airplanes, helicopters and Formula One racing cars, also housing Ikarus, two bars, a lounge, aircraft and  the capsule of Austrian daredevil Felix Baumgartner‘s epic skydiving from a helium ballon 39 km above Earth.

Hangar 7 is owned by Red Bull founder, multi-billionaire Dietrich Mateschitz.

Each month, Restaurant Ikarus hosts a different celebrated chef, and chefs come from all over the world to feature their own menus at the hangar restaurant.

Previous patrons includes René Redzepi, Joan Roca, Massimo Buttora, Alex Atala, Grant Achatz, Eneko Atxa, Rasmus Kofoed, Pascal Barbot, Jean-George Vongericheten, Sven Elverfeld and Daniel Humm, to name a few.

————————————————

soren-selin-and-martin-klein

Earlier this year Martin Klein visited AOC to get an in-depth understanding of Chef Selin’s cooking philosophy, also visiting producers, below with Søren Wiuff – one of the most forward-thinking farmers in Denmark. 

selin-klein

————————————————

“In all things of nature there is something of the marvellous”: this quote from Aristotle, also represents the guiding principle of AOC. The philosophy of the restaurant is deeply rooted in nature and the region, from which Søren Selin and his team select the best products and then put a great deal of effort into processing them in line with his “pure flavour concept”.

The top priorities of this are the respect for nature and the ingredients coupled with a modern approach and the use of innovative technologies. “I’m fully aware that AOC is already amongst the absolute top restaurants in Denmark”, says Selin, “however it is my clear aim to elevate the restaurant to an even higher level”.

An ambitious plan that he looks likely to achieve in an impressive manner: in 2015, AOC was awarded its second star in the Michelin Guide, making it one of only three restaurants in Denmark to have achieved this honour, back then putting it on a par with René Redzepi’s Noma and Rasmus Kofoed’s Geranium.

————————————————

SØREN SELIN’S MENU

Crudité | Potato cooked in hay | Nordic Taco | Truffle Gruyère Toast

Kohlrabi with apple, green kale and tarragon cream

Scallop with fermented asparagus, radise and crown dild

Baked onion with Imperial caviar and elderflower

Blue lobster with red currant and  flowers

Lemon Sole “Barbecue“

Ceps with dried beef’s heart, pear and black truffle

Glazed quail with smoked bone marrow, apple and sorrel

Raw-marinated pumpkin with parsley ice cream and sea buckthorn sauce

Burnt Jerusalem artichoke, roasted hazelnuts, salty caramel and chestnut

————————————————

aoc1

Nordic Taco; small pancake with biodynamic ox tartar, pickled ramson flower, cress, rhubarb chutney, horse radish cream and smoked beetroot powder.

aoc3

Baked onion with Imperial caviar and elderflower (served table side).

aoc2

Burnt Jerusalem artichoke, roasted hazelnuts, salty caramel and chestnut.

————————————————

DETAILS IN SHORT

What: Søren Selin’s Menu at Restaurant Ikarus.

When: All December.

Where: Hangar 7, Wilhelm-Spazier-Straße 7a, 5020 Salzburg.

Price: 175,00 € per person.

Reservations: Call +43-662-2197-0 or through this link.

For generel inquiries on Søren Selin, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

—————————————

logo-1

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

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

—————————————

Hungry for more? Dig into AOC – creative dining at its best in Copenhagen.

soren-selin

Photos by Signe Birck, Helge Kirchberger and Hangar 7.

DIEGO MUÑOZ COOKS AT THE RITZ-CARLTON IN MACAU

1-1

The Ritz-Carlton invites Peruvian Culinary Explorer Diego Muñoz to cook at the 5th edition of their prestigious Asia Pacific Food & Wine Festival, as a part of Muñoz’s 2016 world exploration through 22 countries, cuisines and cultures.

November 10th to 13th, 2016.

—————————————

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

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

da

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

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

sven

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

jose-1024x691

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

dm-1-1024x569-1

—————————————

the-ritz-carlton-macau-1-copy

THE 5TH RITZ-CARLTON ASIA PACIFIC FOOD & WINE FESTIVAL

The Ritz-Carlton, Macau has this year been chosen to host the fifth Ritz-Carlton Annual Asia Pacific Food & Wine Festival from November 10 to 13, 2016.

Guests who attend this signature gourmet event will get an up-close-and-personal experience with five revered Michelin Star chefs, two celebrated pastry chefs, a legendary ‘super chef’, a renowned cheese affineur and two innovative mixologists as part of the line up in a slew of over 50 gastronomic experiences from exquisite chef’s tables, interactive cooking classes, spectacular mixology workshops and wine tasting sessions to an “All Star Brunch”.

 “The Ritz-Carlton is synonymous with craftsmanship and service excellence. This signature event has gained a huge following worldwide since its inception, giving us the chance to put Macau in the spotlight and bring extraordinary culinary journey to our guests”, states Victor Clavell, Vice President, Asia Pacific, The Ritz-Carlton Hotel Company.

chef_regis_marcon

Bocuse d’Or Gold Medalist and 3*Michelin Chef Regis Regis Marçon.

Besides Diego Muñoz, The Macau Ritz-Carlton showcases esteemed chefs including 3*Michelin Regis Marçon from Regis et Jacques Marçon, France; 2*Michelin Paco Pérez, with a total tally of 5 Michelin stars and currently at the helm of Enoteca, Hotel Arts, Spain; 2*Michelin Paul Lau from Tin Lung Heen, The Ritz-Carlton, Hong Kong, and 2*Michelin Erlantz Gorostiza of Martin Berasategui, The Ritz-Carlton, Abama.

Other culinary artisans include pastry chefs; Andres Lara from the United States; Jean-Luc Vasseur from France; a cheese affineur; Francois Bourgon from France; mixologists; Hardeep Rehal from BLUME in Copenhagen; and Antonio Lai from VEA Restaurant & Lounge in Hong Kong.

Guests who attend this event will get an up-close-and-personal encounter organized in the hotel’s designated venues such as The Ritz-Carlton Cafe, Lai Heen, The Ritz-Carlton Bar & Lounge and The Library.

the-ritz-carlton-macau-photos-room

—————————————

ABOUT THE RITZ-CARLTON MACAU

The all-suite hotel from The Ritz-Carlton brings elevated luxury to Asia’s most exciting new destination. Set within Cotai’s Galaxy Macau integrated resort, our upscale hotel experience begins the moment you arrive.

After being whisked away to the 51st floor lobby, settle into your spacious suite, where a large picture window offers a breathtaking view of the glittering city. Refined Asian hospitality draws visitors to Cotai, and The Ritz-Carlton, Macau embodies that allure with fine dining, world-class entertainment and incredibly luxurious amenities, including a full-service spa.

2593_ritz-carlton-macau-1

Lai Heen brings high-end Cantonese cuisine to literally the highest level in Macau. The 51st floor restaurant highlights the skills of our extraordinary chefs and offers five private dining rooms. At The Ritz-Carlton Café, fresh seafood and a decadent afternoon pastry tradition pay homage to the authentic French brasserie, while The Ritz-Carlton Bar & Lounge transitions from a la carte breakfast and afternoon tea to evening tapas and cocktails.

As part of the integrated resort environment, our hotel offers access to the Grand Resort Deck with the Skytop Adventure Rapids waterpark, designer shopping at The Promenade, world-class entertainment and 3D Cineplex. Exploration beyond the hotel is easy; all attractions, including the UNESCO World Heritage Historic Centre, are within 20 minutes.

—————————————

DETAILS IN SHORT

What: Diego Muñoz at The Ritz-Carlton Asia Pacific Food & Wine Festival

When: Thursday November 7 to Sunday November 10th.

Where: The Macau Ritz-Carlton

Reservations: Places are limited. Call +853 6368 2741 or e-mail to here.

For press inquiries on Diego Muñoz, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

—————————————

logo-1

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

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

—————————————

d

CLOU ANNOUNCED AS RESTAURANT OF THE YEAR IN DENMARK

j2

RESTAURANT OF THE YEAR

————————————————

Sunday night Restaurant CLOU was awarded as “Restaurant of the Year” in Denmark by The Danish Dining Guide (Den Danske Spiseguide) amongst an impressive, strong group of fellow nominees:

Noma, Kadeau Bornholm, Relæ, Søllerød Kro and Ruths Hotel.

Chef owner Jonathan Berntsen (blue suit) states:

“This is an amazing culmination to a great year. To be awarded this in such a strong field of restaurants takes my breath away. My wingman in the kitchen, Martin, even screamed when it was announced.”

Berntsen continues; “Chef Owner Jonathan Berntsen states: “A recognition like this motivates our staff and further enhances our belief in what we daily do, which comes 100% from passion, instinct and joy. Clou is a beauty moment that we every night create, improve and love to share, and I believe us to be the right path.”

j3

j4

The official statement from The Danish Dining Guide, that last night celebrated it’s 40th anniversary, to awarding Clou with this year’s grand price is:

“The food at Clou isn’t dogmatic Danish/Scandinavian, in no way classic French, not predominantly vegetable based either, but with creations that totally carries the signature of the young boss. It’s with an innovative artistic brilliance that in its expression embodies the pure and utter joy of creation. With a great passion for wine and food matching you’re offered a total experience where balance is in focus and yumminess and enjoyment are assured.”

In addition to the main prize Clou was also accoladed for “Best Cheese Serving”, unarguably because of the restaurant’s massive cheese trolly and great knowledge into the world of affineurs. Clou was nominated in three categories.

raisfoto_danskespiseguide_69

Grand chefs cooking at the celebration, amongst others René Redzepi, Rasmus Kofoed, Ronny Emborg and Chef Host Wassim Hallal of Frederikshøj.

————————————————

ABOUT CLOU

 CLOU opened in late 2012 when three small shops merged into a restaurant. Since then Clou has grown into a very personal, grand restaurant; with own art on the walls, to grand parents’ silverware on the setted tables.

The food and wine combinations are key at Clou and highly unusually the starting point often is the wine, and then chefs match the food.

Even more unusual; in Copenhagen – the cradle of Nordic Cuisine – Clou is a local top restaurant with a kitchen inspired by Southern European Cuisine. Chef-Owner Jonathan Berntsen describes is as “Mediterranean”.

restaurant

truffle

caviar-jpg

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

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

Clou holds one star in Guide Michelin, consecutive since 2014.

————————————————

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

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

ambassador@bon-vivant.dk

logo-1

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

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

————————————————

Hungry for more? See this in-depth US-article on Jonathan Berntsen. 

web_raisfoto_danskespiseguide_38

Gala night photos by Jesper Rais.

PAULO AIRAUDO COOKS AT RETHINKING IMPACT DINNER BY LOMBARD ODIER BANK IN HONG KONG

paulo-airaudo-portrait

Lombard Odier Bank invites Italo-Argentinean Star Chef Paulo Airaudo to cook at a two day summit on sustainability, low-carbon pathways and zero waste philosophy, organised at The Ocean in Hong Kong.

October 27th & 28th

—————————————

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

ss

San Sebastian by night.

Airaudo announced his departure from La Bottega in Geneva, his last co-created project that accoladed him with a Michelin star soon after opening, now to start a new solo path in Spain. This new direction in his career involve events and collaborations of all kinds, as The Rethinking Dinner, whose organisers share in his philosophy and concern on the need of a global change.

—————————————

LOMBARD ODIER

einvitation_full-programmefull_27_2810-page-002

unspecified-1

By combining sustainability with its family business heritage, Lombard Odier – one of the largest private banks in Europe – has developed niche strategies in the area of Socially Responsible and Impact Investing – as well as longstanding philanthropic efforts and counsel for clients and will continue to advance the theme of doing well in wealth management circles by doing good.

With dramatic climate events entering our consciousness on a near daily basis in 2016 and better-than-expected progress arising from the COP21 Paris Agreement talks last December, they’ll in Hong Kong be focusing on the important issue of climate change as we gather clients and friends in Hong Kong on 27-28 October for a two-day event entitled Rethinking Impact.

christiana_fihgueras

This two days of intimate discussion between entrepreneurs, chefs and leading companies, will have Christiana Figueres – former Executive Secretary of The United Nations Framework Convention on Climate Change (UNFCCC) as the major speaker for both days.

The dinner will be served at The Ocean, where Paulo Airaudo cooks alongside Agustin Balbi – in collaboration presenting a high tantalising menu based on sustainability.

hong-kong

ocean1

ocean2

ocean3

The Ocean in Hong Kong.

—————————————

DETAILS IN SHORT

Who: Paulo Airaudo and Agustín Balbi

When: October 27th 8 p.m

Where: The Ocean Restaurant, 28 Beach Road, Repulse Bay, Hong Kong

For press inquiries on Paulo Airaudo, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

—————————————

logo-1

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

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

—————————————

Hungry for more? Then have a look at the culinary fact sheet of Paulo Airaudo.

paulo-airaudo-2

DIEGO MUÑOZ COOKS AT FAHRENHEIT BY MAISON DELLOS IN MOSCOW

diego-768x511-1-1

Maison Dellos invites Peruvian Superstar Diego Muñoz to cook alongside Chef Andrei Krasov – the talented young chef of Fahrenheit, as a part of Muñoz’s 2016 world exploration through 22 countries, cultures and cuisines in search of his future culinary DNA.

October 20th, 21st & 22nd.

—————————————

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

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

unspecified-3-1

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

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

sven

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

jose-1024x691

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

dm-1-1024x569-1

—————————————

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.

8bf5

f-900_600new

7fef7f_e908be5b16e241fa90ea79ae62a74df1-png_srz_1903_1346_85_22_0-50_1-20_0-00_png_srz

610x801_quality97_610x801_quality97_ad__mg_0008-1_1_w

The chef of the new restaurant is the talented and charming experimentalist Andrei Krasov. The person in charge of the bar is Denis Kryazhev, the winner of Diageo Reserve World Class 2012 and the Bartender of the Year-2013 according to GQ Journal.

This is your chance to experience not only Fahrenheit’s creative Russian cuisine, but also to see how Andrei Krasov works with a kitchen defined by Muñoz.

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

Come taste!

—————————————

DETAILS IN SHORT

What: Brasov-Muñoz Collaboration Dinner

When: Thursday October 20th, Friday 21st & Saturday 22nd.

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

—————————————

logo-1

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

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

—————————————

d

DIEGO MUÑOZ COOKS AT TALLER IN COPENHAGEN – PART II

diego-768x511-1-1

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

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

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

October 11th & 12th.

—————————————

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

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

unspecified-3-1

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

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

sven

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

jose-1024x691

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

dm-1-1024x569-1

—————————————

TALLER

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

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

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

taller

1

Chefs Karlos Ponte & Diego Muñoz earlier this year.

4

3

unspecified-6

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

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

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

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

————————————————

4

————————————————

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

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

Come taste!

—————————————

DETAILS IN SHORT

What: Pontes-Muñoz Collaboration Dinner

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

Where: TALLER, Tordenskjoldsgade 11, 1055 Copenhagen K

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

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

For press inquiries please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

—————————————

logo-1

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

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

———————————————–

d-2

KAMILLA SEIDLER

k

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

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

_DSC5163

_DSC6347

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

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

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

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

Kamilla Seidler 5

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

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

Fachada Gustu Final

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

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

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

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

ambassador@bon-vivant.dk

logo-1

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

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

Hungry for more? Have a look Behind the Scenes.

Kamilla Siedler

SELECTED LINKS

LATIN AMERICA’S BEST FEMALE CHEF 2016

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

THE NEW YORKER: THE TASTING MENU INITIATIVE

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

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

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

AORTA: BIODIVERSITY, SOCIAL ENGINEERING AND FINE DINING

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

INSTAGRAM: KAMILLA SIEDLER

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

————————————————

SELECTED DISHES

Silky palm marrow with crunchy alpaca and poached egg yolk.

Silky palm marrow gustu kamilla siedler

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

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

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

'Cola de cordero con arándanos y papa pinta boca'

Caramelized oca, orange sorbet and banana-vinegar toffee.

Gustu_dish1_Latam_2015

Chocolate bizchoco with spicy cocoa garrapiñado and cocoa sorbet.

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

————————————————

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

– The World’s 50 Best Restaurants.

DIEGO MUÑOZ COOKS FOR TWO NIGHTS AT PASTOR IN HELSINKI

diego-munoz-bxzjv0lly1e2ueppavpomy8vmtq2mdqznjq4oc8

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

October 6th & 7th.

—————————————

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

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

unspecified-3-1

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

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

sven

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

jose-1024x691

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

dm

—————————————

PASTOR

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

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

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

pastor1

pastor-45-of-1

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

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

—————————————

THE MENU

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

menu-finland

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

peru

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

Come taste!

—————————————

DETAILS IN SHORT

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

When: October Thursday 6th and Friday 7th.

Where: Pastor, Erottajankatu 4, 00120 Helsinki.

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

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

————————————————

unnamed

—————————————

logo-1

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

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

Hungry for more? Have a look Behind the Scenes.

d