BON VIVANT COMMUNICATIONS

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DINING IMPOSSIBLE 24 – BARCELONA

The second last gourmet raid of the dining season and epic all-time favourite Barcelona. Spain’s second city and the self-confident capital of Catalonia – including the twice celebrated world’s No. 1 in Girona.

We enter the mouthwatering metropolis in mid-September, offering an otherworldly allround in-depth culinary experience to pleasure aficionados flying in from around the globe.

3 days – 4 unique dining venues – 1 great dinner party.

Thursday, September 14th – Friday, September 15th – Saturday, September 16th.

14 notabilities only.

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THE MENU

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Thursday, September 14th

Chapter 1 – The elBulli Alumni

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Disfrutar means “to enjoy” and there is no doubt that the three sterling chefs behind this restaurant delivers in full.

In Spain this glorious trifecta is pretty famous, thanks to their pure and utter devotion to elBulli – with a joint accumulation of more than 45 years of experience at the 5-times voted “The World’s Best Restaurant”, including long hours at El Bulli Taller and the innovation lab.

From the beginning to its last day on July 30, 2011, Oriol Castro, Eduard Xatruch and Mateu Casanas were a part of the creative core team that innovated endlessly and ultimately through these heavily documented experiments, that changed the way we understand food today.


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“The ultimate dinner party” – Forbes Magazine

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Even though there are many similarities then don’t be fooled; Disfrutar does not pretend to be elBulli – it’s very much its own.

Like other art movements, after the revolution caused by the most imaginative generator of haute cuisine on the planet, we are in the saturation point of this style as Disfrutar has returned to a more simplistic state and one with a strong focus on nature and techniques that get back to the rawness of cooking: fire, maturation, faisandage and fermentation.

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“If the art of seduction could be boiled down to a tasting menu, this would surely be it” a very esteemed local food critic wrote.

That’s exactly the intention, to be seduced, going all-in with a 35-serving grand tasting menu – in a restaurant that pushes the envelope while never losing its Mediterranean sense of place.

Disfrutar was without a doubt the most anticipated Spain-opening of 2015 and today it’s already one of the most sought after restaurants of the latin Kingdom, rising at rocket speed on all influential restaurant ranking lists in the world. 

A pivotal of international diners to visit when being in town – sending them off caressed, challenged and dazzled, wanting to come back for more of the magic. Being loyal to excellence Distrutar is our shiny new diamond of Catalonia.

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After the grand dinner at Disfrutar, the party enters the Barcelona’s Golden Quarter and a lively lounge club, having seducing cocktails and sets by the best current DJs.

Dress code: Classy laissez faire.

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“The most coveted dinner ticket in the world.” – Huffington Post

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Friday, September 15th

Chapter 2 – The World’s Twice No. 1

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The passion for cooking and hospitality shared by the three Roca brothers is palpable, but the food is playful rather than serious (caramelised olives are brought to the table on bonsai trees) and Catalan ingredients are given centre-stage on the menu.

Superior techniques complement simple flavour combinations designed to titillate the palate and the memory rather than confuse the mind. It’s very clever stuff – but thankfully it is also utterly delicious.

El Celler de Can Roca holds three stars in Guide Michelin and was voted the “World’s Best Restaurant” in 2013 and 2015, and currently holds a third place at The World’s 50 Best Restaurants list. The first time the restaurant was named No. 1, its website had 12 million hits.

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

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This highly internationally acclaimed restaurant, featuring the stylish, laid back and world renowned staff of El Celler de Can Roca, offers Champagne, a grande feast, an extensive wine menu, mineral water, gourmet tea/coffee, delicious petit fours and avecs, all served in a semi-private dining room.

Furthermore, a private guided tour of the kitchen and “battle station” of the restaurant and a tour of the large wine cellar, which stores around 60000 bottles.

Reservation Impossible.

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The journey to and from El Celler de Can Roca in Girona (100 kilometers north of Barcelona) will be made in stretch limousines, accompanied by bubbles after attending a Champagne reception in the dazzling Vienés-rooms at the iconic Casa Fuster.

Dress code: Formal elegance.

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“The best dinner ticket in international circles.” – Austrialian Financial

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Saturday, September 16th

Chapter 3 – Breakfast at Tickets / Feast at Lasarte

Having returned to Barcelona by limousines when the birds starts to sing, we 9 hours later enter the famous, glorious, adventurous and notorious Tickets for a dazzling late breakfast in the early afternoon.

It is the beating culinary heart of Albert Adrià’s ambitious but straightforward goal; to convert Barcelona into the culinary capital of Europe.

While Ferran Adrià’s focus shifted to the El Bulli Foundation, a program dedicated to transforming the former restaurant into a competitive cooking school, Albert’s attention returned to Barcelona full time.

“If anyone can transform an entire neighbourhood into a gigantic restaurant, it is Albert Adrià – one of the best cooks in the world,” says the Basque chef Juan Mari Arzak, who met Albert through Ferran when Albert was just 17 years old. “He’s always been a lively, quick-witted and extremely inventive individual. There aren’t many chefs who can match his creativity.”

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This the stage is set for a magnificent show: La Vida Tapa.

At Tickets, gastronomy is linked to a way of understanding life. In this respect you will find humour, a great deal of character and a longer than long elaborated tapas menu extraordinaire. Expect elBulli classics as well as new wizardry combinations conceived by a great culinary mastermind.

You may feel as though you are a spectator at the circus or about to sit down to a live theatre, but one thing you will not experience is boredom. Expect to encounter olives which are not actually olives, cotton candy trees studded with fruits and mouth watering Iberian cured ham which is found sneaked into mini hollow “air baguettes” or painted on top of fresh tuna belly.

At a late morning of surprises we’ll wake up in the circus-come-theatre-come-restaurant that is Tickets.

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“The world’s wildest dinner party” – Vice Magazine

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Dinner Extraordinaire at Lasarte

Barcelona’s reputation as a destination city for fine dining has mushroomed. But until recently, it did not have a restaurant with three Michelin stars. Finally, in the 2017 guide, Lasarte Restaurant became the first in Barcelona to receive so.

Lasarte is more about evolution than revolution. Although head chef Paolo Casagrande is in charge on a day-to-day basis – and deserves much of the acclaim for Lasarte’s success – the big name on the door is Martín Berasategui.

The Basque chef also has three stars at his eponymous restaurant near San Sebastián and one at MB in Tenerife. In other words, he indeed knows how to impress the Michelin inspectors. 

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Lasarte is a world-class restaurant. Every dish – without exception – works. It is the absolute embodiment of culinary sure-footedness. That overwhelming competence can, ironically, negatively affect your initial impressions.

You should feel dazzled but at times Lasarte makes brilliance look so easy that it doesn’t seem like anything special. So pinch yourself and pay attention: this is masterful cooking. It’s not showy and not whizz-bang exuberant. It’s not even particularly photogenic. But it’s an iron fist of flavour in a velvet glove of elegance.

Lasarte has evolved over time and is now at the peak of its powers. The restaurant’s service is refined and its accomplished cooking has a distinctive character. It deserves all of the praise and recognition it has received.

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“Plenty of people throw good dinner parties; few hosts are so successful they take their soirees around the world.” – The Wall Street Journal

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Famous by day, notorious by night.

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After the last grand dinner, we’ll end up in the Barceloneta district and rise up to the 26th floor to W Hotel’s exclusive Eclipse, where the freshest cocktails are complemented by world-class DJs and live performances, all inspired by its stunning Mediterranean setting and edgy London personality.

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Flirty with a touch of whimsy, Eclipse has changed the face of Barcelona’s nightlife and established itself as the city’s ultimate entertainment lifestyle destination for local tastemakers and global jetsetters.

Dining Impossible has private tables by the dance floor where bubbly bottles awaits, overlooking Barcelona and its beaches. Here we end 72 remarkable hours in style.

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DETAILS

Dining Impossible 24 – Barcelona is the full experience. Besides the extraordinaire dinners, it also includes receptions, selected transport and after parties at exclusive spots with a range of drinks, beverages and canapés.

All dinners include full wine/beer/cocktail menus predetermined with the respectful sommeliers, as well as mineral water, various taxes and gratuity.

As always the guest list remains a secret to the public and will only be shared in detail amongst the participants. Menus and wines will be served découverte, meaning presented and discovered on the night of the dinner parties as a part of the full-blown Catalan storytelling.

Price per cover is confidential. Please enter RSVP or contact Kristian Brask Thomsen at ambassador@bon-vivant.dk for further information.

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“Billed by Forbes Magazine as “the ultimate dinner party” and by Huffington Post as “the world’s most coveted dinner tickets”; Dining Impossible is a three-day gastronomic bender organized by culinary ambassador Kristian Brask Thomsen.”

– Sydney Morning Herald.

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DIEGO HERNÁNDEZ OF CORAZÓN DE TIERRA IN BAJA CALIFORNIA COOKS AT PUNTO MX IN MADRID

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Celebrating the 5th anniversary of Punto MX in Madrid this year, Michelin-starred Mexican chef Roberto Ruiz over four months greet four of today’s top culinary exponents of his home country.

The third invitee is Diego Hernández Baquedano – Chef and Owner of the outmost charming Corazón de Tierra, placed #38 on Latin America’s 50 Best Restaurants List and situated in the beautiful surroundings of the Valle de Guadalupe in Mexico’s Baja California peninsula.

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BACKGROUND

In 2012 Punto MX opened its doors betting on authentic Mexican cuisine, showing Spanish diners completely unknown products and elaborations.

In 2014 it became the first Mexican restaurant in Europe to receive a Michelin star, giving the deserved recognition to this – at the time – quite risky exponent of the Aztec culture and tradition.

This May Punto MX reached its fifth year, its 712,000th taco, 260,000th avocado and 200,000th cocktail, and invited the first of four great and very different Mexican chefs to the heart of Spain.

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Above: Juana Amaya and Roberto Ruiz on the corner of Punto MX. Below: Edgar Nuñez and Roberto Ruiz in the kitchen backyard of Punto MX.

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The first invitee was the legendary Juana Amaya; the highest representative of traditional cuisine in Oaxaca and considered being the Priestess of Mole, the complex sauce that brings together up to as many as 40 ingredients.

The second invitee was Edgar Nuñez – Chef and Co-Owner of unstoppable Sud777, placed #11 on Latin America’s 50 Best Restaurants List and an outstanding communicator of Mexican products and cuisine.

Now Diego Hernández Baquedano of Corazón de Tierra enters Punto MX in the heart of Spain, July 19-22nd, to cook modern versions of traditional dishes such as the tamal, Mexican bean soup, or pain d’epice with nopal dessert.

Hernández’s motto is “organic, local, sustainable,” – the restaurant grows its own herbs, fruits, vegetables and even olive oil and honey, with other ingredients supplied locally.

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QUICK FACTS

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Observant and devoted to local ingredients, Chef Diego Hernandez Baquedano educated himself at the best kitchens in Mexico, where he learned from stature chefs such as Enrique Olvera Figueras and Guillermo González Beristáin.

Diego’s Restaurant Corazon de Tierra has been recognized multiple times as one of Latin America’s 50 Best Restaurants and after 6 years is today’s reference in terms of what can be done when you work closely with on-site gardens, terroir and regional ingredients.

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Hailing from nearby Ensenada, Hernández has worked with great Mexican chefs including Enrique Olvera, Guillermo González Beristáin and Benito Molina. He opened Corazón de Tierra in 2011 and also owns the nearby Troika taco truck.

Diego Hernández Baquedano at Punto MX is a full take over of Robert Ruiz’s kitchen, with Ruiz’s team’s assistance for both lunch and dinner for four days, July 19-22nd.

After Diego Hernández Baquedano’s visit, Chef Robert Ruiz invites José Manuel Baños of Pitiona in Oaxaca – like Juana Amaya, Edgar Nuñez and Diego Hernández Baquedano, then Chef Baños is a great communicator of Mexican cuisine, products and culture.

Provecho!

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Roberto

Chef Roberto Ruiz of Punto MX 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

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

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

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Hungry for more? Then dig into this in-depth US article on Punto MX.

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2*MICHELIN AOC GROUP IN COPENHAGEN HIRES STAFF FOR ITS THREE RESTAURANTS

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The AOC-group; created by dazzling 2*Michelin Restaurant AOC situated close to Kings Square, the coveted Nordic luxury bistro No.2 with spectacular views of Copenhagen’s inner habour, and Trio – a penthouse restaurant and sky bar soon to be opened at newly built Axel Towers in the very center of Copenhagen, seeks sous chefs, senior chefs and skilled front of house staff.

As a chef please make your inquiry to Søren Selin at soren@restaurantaoc.dkFor front of house please write to Christian Aarø at aaroe@me.com

The AOC-group is one of the most successful high quality restaurant enterprises of Copenhagen. Founded by Champion Sommelier Christian Aarø and co-owned by award-winning Executive Chef Søren Selin.

Solely created through own investments, ownership, healthy business conduct, exquisite cuisine and great hosting while creating growth and additional quality restaurants to the evolving capital of Denmark.

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

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

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Hungry for more? Read this delicious in-depth piece on AOC.

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LATIN AMERICA’S BEST FEMALE CHEF COOKS AT THE NORDIC WHITE GUIDE GALA DINNER IN COPENHAGEN

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The 2017-18 edition of the White Guide Nordic will be released on Monday, June 26th – featuring almost 350 restaurants in Denmark, Finland, Iceland, Norway and Sweden, including the Faroe Islands, Greenland and Svalbard.

In previous years the White Guide Nordic has been released in Oslo, Helsinki and Stockholm – this will be its first release in Copenhagen, with a Nordic Forward Trend Seminar, the White Guide Global Gastronomy Award laureate announcement and the White Guide Nordic Dinner.

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2004 turned out to be a defining year for the Nordic gastro scene when 12 top chefs came together to put the Nordic region on the gastronomic world map and the New Nordic Manifesto was born. A new generation of Nordic chefs have since made their mark, from Copenhagen over New York to Tokyo and Bolivia, spreading the idea of the manifesto.

The impact is huge – and continues to grow.

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Latin America’s Best Female Chef Kamilla Seidler is one of the foremost examples of the Nordic way of thinking food successfully integrated into a different culture and everyday.

One thing is doing Nordic Cuisine in a different country. Another is to fully integrate its philosophy into vastly different products and a culinary history on the south-side of Equator as successfully done by the “Dane of the Andes”.

Kamilla Seidler is therefore the obvious choice to spearhead Nordic ForwardWhite Guide Nordic Gala Dinner together with Hotel & Restaurantskolen (Danish Culinary Academy).

The dinner and the lectures before will have the attendance by many Nordic leading chefs and restaurateurs. Program to be viewed and tickets to be purchased through this link.

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

Her mission is to spread the word of how Bolivia fight challenges through deliciousness, while discovering new colours and collaborations for future growth and expeditions. Projects are currently planned on four continents.

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

ambassador@bon-vivant.dk

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

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

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Hungry for more? Have a look at the Kamilla Seidler’s World Expedition.

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EDGAR NUÑEZ OF SUD777 IN MEXICO CITY COOKS AT PUNTO MX IN MADRID

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Celebrating the 5th anniversary of Punto MX in Madrid this year, Michelin-starred Mexican chef Roberto Ruiz over four months greet four of today’s top culinary exponents of his home country.

The second invitee is Edgar Nuñez – Chef and Co-Owner of unstoppable Sud777, placed #11 on Latin America’s 50 Best Restaurants List and an outstanding communicator of Mexican products and cuisine.

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In 2012 Punto MX opened its doors betting on authentic Mexican cuisine, showing Spanish diners completely unknown products and elaborations. In 2014 it became the first Mexican restaurant in Europe to receive a Michelin star, giving the deserved recognition to this – at the time – quite risky exponent of the Aztec tradition.

This May Punto MX reached its fifth year, its 712,000th taco, 260,000th avocado and 200,000th cocktail, and invited the first of four great and very different Mexican chefs to the heart of Spain.

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Juana Amaya and Roberto Ruiz on the corner of Punto MX.

The first invitee was the legendary Juana Amaya; the highest representative of traditional cuisine in Oaxaca and considered being the Priestess of Mole, the complex sauce that brings together up to as many as 40 ingredients.

Now, Edgar Nuñez of Sud777 enters Punto MX in the heart of Spain, June 21-24, to cook the avant-garde yet “simple” cuisine that he daily offers the demanding bellies of México City.

Edgar Nuñez is one of the chefs of a great Mexican generation that seeks to position the heavily flavoured country’s gastronomy worldwide – beginning from tradition, with a proper use of modernity and a philosophy of knowledge,- studying products, recipes and techniques.

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QUICK FACTS

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Chef Edgar Nuñez squeezed in training in France and stages at El Bulli and Noma before joining Sud777 as Executive Chef in 2008, then still in his twenties.

He is passionate about local produce and discovering the origins of his ingredients, which led him to create Lo Dirás de Chía, a fruit and veg shop in Condesa neighbourhood. He also has kokeshi by Sud777, an offshoot serving Asian cuisine within the main restaurant.

Nuñez has also founded the Mexican Food Trucks Association, and his Barra Vieja and Burger Lab projects are two of the most successful in Mexico City.

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Sud777 is currently ranked #11 on Latin America’s 50 Best Restaurant List, up 16 places from #27 last year. Edgar Nuñez at Punto MX is a full take over of Robert Ruiz’s kitchen, with Ruiz’s team’s assistance for both lunch and dinner for four days, June 21-24th.

After Edgar Nuñez’s visit, Chef Robert Ruiz invites Diego Hernández Baquedano of Corazón de Tierra in Baja California, followed by José Manuel Baños of Pitiona in Oaxaca – like Juana Amaya and Edgar Nuñez, both great communicators of Mexican cuisine, products and culture.

Provecho!

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Chef Roberto Ruiz 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

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

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

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Hungry for more? Then dig into this in-depth US article on Punto MX.

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AUSTRIA’S 50 BEST CHEF LIST 2017

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Last night in Graz, Austria, the 50 Best Chef Awards was presented by the international German-written gastronomy magazine Rolling Pin during Chef Days, the largest food symposium in Austria, that besides having the cream of the Austrian layers cake present, also had the participance of culinary figures such as Virgilio Martinez of Central in Lima, Eneko Axta of Azurmendi in Larrabetzu and Massimo Bottura of Osteria Francescana in Modena.

Announced as 4th ranking in the of brigade of star chefs was French-born Purveyor of Pannonian Cuisine Alain Weissgerber of alluring Relais & Châteaux Taubenkobel situated in the wine region of Burgenland a bit south of Vienna, close to the boarder of Hungary.

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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.

Opened 33 years ago by Alain’s wife Barbara’s parents Walter and Eveline Eselböck, the place has quite literally grown and developed with the family, each generation bringing a new lease of life into what was simply a one room restaurant and kitchen. You feel how the family has built every stone themselves ever since.

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Widely acclaimed amongst culinary opinion makers, the restaurant at Taubenkobel was awarded with two Michelin stars up until the guide in 2009 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 93 points of 100 in Falstaff – two of the German-speaking countries most respected culinary publications.

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TOP 10 OF THE AUSTRIAN 50 BEST CHEF LIST

1. Heinz Reitbauer, Steirereck, Vienna

2. Andreas Döllerer, Döllerer’s Genusswelten, Gollen

3. Martin Klein, Restaurant Ikarus, Hangar-7, Salzburg

4. Alain Weissgerber, Taubenkobel, Schützen am Gebirge

5. Silvio Nickol, Palais Coburg, Vienna

6. Philip Rachinger, Mühltalhof, Neufelden

7. Richard Rauch, Steira Wirt, Trautmannsdorf

8. Harald Irka, Saziani Stub’n, Straden

9. Thomas Dorfer, Landhaus Bacher, Mautern

10. Paul Vic, Tian, Vienna

View the full Austrian 50 Best Chef List here.

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Chef Alain Weissgerber 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

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

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

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Hungry for more? Then view this tantalizing video from Taubenkobel.

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BON VIVANT LOVES PUNTO MX – THE FIRST MICHELIN-STARRED MEXICAN RESTAURANT IN EUROPE

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It’s with great pleasure that we announce a new longterm partnership with one of the most interesting restaurants in Madrid, – and of its kind in the world; Punto MX.

(words by Kristian Brask Thomsen)

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I first visited this delightful place during Madrid Fusión previous year, where I met two friends – both Austrian food writers. They had a reservation at this Mexican restaurant situated on a corner of the swanky Salamanca neighbourhood of the Spanish capitol.

“Mexican?”, I remember thinking…., “an unusual choice by these gentlemen”. But I was in, – at the time having been to Mexico twice (now five times) and head over heels in love with the diversity, products, deep deliciousness and general good fun of the good old country’s culinary scene.

And I quickly understood there was a buzz about this place.

“Punto MX. Peculiar name too”, I thought to myself. “I’ve called the place for two days and finally managed to get us a cocktail table in the lounge where we can eat!”, the otherwise most conservative fellow of our trifecta, said. “Alright, I’ve never heard about this place before tonight, but let’s share a bar stool, order a good bottle of Tequila and dive in.”

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The atmosperic Mezcal Lab on the first floor.

Pffff…. Tequila. As if. They have an interesting selection of such, but the unique selection of Mezcal; the supreme Mexican liquor that I originally was introduced to by a deluxe Mariachi band in District Federal some years back, was simply outstanding. I later found out this is the greatest selection in all of Europe. But of course it is. This is how it is all the way with Punto MX.

You think the food is good,- that foodies hype each other up (happens all the time), but no; the food was really good. As in really really good and in a rare upmarket approach towards Mexican cuisine.

It started with the cocktails of original twists at the beginning of the meal, the unique Mezcal collection (and beer same), the handmade tortillas, the prawn ceviche, braised duck enchilada and octopus tacos, the refined versions of Panucho Cochinita Pibil, and the expert use of spicing by Chef Roberto Ruiz in all the dishes.

The flavours and nuances of each variety of chilli, ranging from fruity, mild heat to full-on sweet and powerful heat, shined through the dishes. All this was achieved without compromising on authenticity and by sourcing the best ingredients (they have their own orchard). This was Mexican food at its absolut finest. I even said it out loud: ”This chef is a savory superstar.”

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The man with the plan; chef-owner Roberto Ruiz.

I then learned that this stellar establishment already was awarded with a Michelin star two years earlier as the first Mexican restaurant in Europe. That it had – and still have – a two months waiting list, not to mention an outside line of hungry bellies waiting to grab one of the few seats of the Mezcal Lab (where we were seated) as this has no reservation; first come, first serve.

As this wasn’t enough, then I lately got to know about Punto MX’s ecological garden – an impressive 3,5 hectares of organic haven located north of Madrid. With a vision to bring a piece of Mexico to Spain, this amazing space grows over 20 different special Mexican seeds including the Chili Ancho.

And no one really knows about it. Neither about their own grown corn, used to make fresh tortillas every single day. And so it continues at various levels with this place.

At a moment in time when humanity is obsessed with what it eats – photographing every dish, worshipping chefs and flaunting trophy meals on social media, and chefs daily offering their best 15th-take, cropped, triple-filtered personal food moment back to their groupies, there actually still exist great hidden gems down the corner with random Instagram posts, no official Facebook-page,- but instead the word of mouth, friends of friends, staff that makes you feel special without knowing your name, – not to mention being filled with locals, and serving … let’s take the words of Michelin;

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“A Mexican restaurant that steers clear of stereotypes. Both the decor and cuisine are thoroughly modern. Traditional recipes are bolstered by a contemporary technical approach while at the same time adapting to local tastes. Highly interesting combination of Mexican ingredients and others sourced from Spain.”

… or in other words;

A multi-flavoured and coloured, rich and varied Mexican cuisine; badass, avant-garde and interpreted from a cosmopolitan perspective – including Spanish elements and raw materials along with a refined contemporary aesthetic, faithfully to the essence of each recipe that again seems to be based on the general richness, complexity and diversity of wonderful Mexican flavours.

You’ll be surprised, you’ll get tipsy, you’ll have fun!

We present the delightful, the flavourful, the unique and only Punto MX. If going to Madrid then do try to get a spot in this place. We’ll do our best to help, though without any promises.

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“Carabinero”; Scarlet King Crab mixing pristine Spanish produce with Mexican flavors and techniques.

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Read more about Punto MX and its 5th anniversary to be celebrated over the next four months, with a range of fantastic Mexican chefs flying to Madrid to cook. Article by US gastro media Honest Cooking in this in-depth insight into the mouthwatering world of a not so long ago, simple neighbourhood restaurant.

Article – Punto MX: The Powerhouse Solidifying Mexican Fine Dining

You’ll hear much more about this great Mexican place through Bon Vivant Communications in the future to come. Below a few words in the 5th anniversary and what it brings of flavourfull news, changes and additions to the returning as well as future guests of Punto MX.

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PUNTO MX CELEBRATES ITS FIFTH ANNIVERSARY WITH ‘EVOLUCIÓN NATURAL’ AND UNIQUE CULINARY DAYS.


In 2012 it opened its doors betting on authentic Mexican cuisine, showing Spanish diners completely unknown products and elaborations. In 2014 it became the first Mexican restaurant in Europe to receive a Michelin star, giving the deserved recognition to this – at the time – risky exponent of the Aztec tradition.

 

This late May Punto MX celebrates its fifth anniversary, its 712,000th taco, 260,000th avocado and 200,000th cocktail.

 To celebrate the 5th anniversary, Punto MX replaces the more traditional menu with a tasting menu named ‘Evolución Natural’ (Natural Evolution). Eleven servinges in four phases (snacks, starters, mains and dessert) as the future main proposal; and two more menus, ‘Menu V Aniversario’ and ‘Menu Los Cardenal’.

To celebrate things even further you’ll find the widest selection of mezcals in Europe at the Mezcal Lab, a great variety of cocktails – and for the nostalgic ones; some of the traditional dishes from the celebrated old menu. 

In addition, Roberto Ruiz and his team will greet four of today’s top exponents of Mexican cuisine as guest chefs over the next four months; Juana Amaya, Edgar Nuñez, Diego Hernandez and Jose Manuel Baños.

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Juana Amaya Hernandez at Mi Tierra Linda, outside Oaxaca.

Juana Amaya, the first join forces with Punto MX, is currently the highest representative of the traditional cuisine of Oaxaca; one of the states with the greatest gastronomic and cultural wealth in all of Mexico.

She arrives in Madrid this week to present a paleo-gastronomic ritual of the most ancient flavours, already lost in Mexico. Punto MX commits to rescue this legacy by recreating this for the first time in Europe during an unique experience.

Provecho!

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Chef Roberto Ruiz 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

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

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

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Hungry for more? Then have a look Behind the Scenes.

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COOL CAVIAR CREATIONS © CLOU

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 …. & CAVIAR

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

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

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

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

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THE MENU

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8 servings with a selection of the finest caviar;

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

Magnum Champagnes only.

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Østers

Oyster & Oscietra Selection
Magnum Dampierre Cuvée de Ambassadeurs

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Goat

Fresh Goat Milk & Baerii Prestige
Magnum Dampierre Cuvée de Ambassadeurs

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

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

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Managing Director of Rossini, Jacob Marsing-Rossini.

Press play for a caviar feast.

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

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

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

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

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Lime, Banan, Yoghurt & Baerii Prestige

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

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

ambassador@bon-vivant.dk

bon-vivant-ogo

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

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

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

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Photos and film by Jesper Rais, Rais Photo.

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

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

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

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

Sunday June 4th and Monday June 5th.

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

Come taste!

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CHEF PROFILES

Jonathan

JONATHAN BERNTSEN

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Owner of Clou; a very personal restaurant that quickly makes you feel at home. To this, the personal touch is important. From personal art on the walls, to grand parents’ silverware on the beautiful setted tables.

The food and wine combinations have been key at restaurant since the beginning. In fact it is what’s most important at Clou. Highly unusually the starting point is the wine, and then chefs match the food.

Even more unusual; in Copenhagen – the cradle of Nordic Cuisine – Clou is a local top restaurant with a kitchen inspired by Southern European Cuisine. In fact you could call it Mediterranean.

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

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

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

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

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

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

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Paulo

PAULO AIRAUDO

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

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

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

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

Chef Airaudo explains:

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

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

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

This time it’s personal.

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DETAILS IN SHORT

What: San Sebastián Dinner Series Vol. 2

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

When: Sunday June 4th and Monday June 5th

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

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

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

Reservations: Through RSVP (press link).

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ABOUT AMELIA

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

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

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

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

info@ameliarestarant.com
www.ameliarestaurant.com

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The San Sebastián Dinner Series is created in collaboration with:

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

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

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

San Sebastian

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

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

Wednesday April 20th and Thursday April 21th.

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

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

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

See more at The Kamilla Seidler Expedition.

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Local poster of Chef Seidler’s presence at Mercado.

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

Chef Seidler elaborates:

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

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

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

He explains:

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

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

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ABOUT MERCADO

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

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

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

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

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

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

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

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

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DETAILS IN SHORT

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

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

Where: Mercado – Stubenring 18, Vienna 1010.

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

For press inquiries please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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

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

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

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