BON VIVANT COMMUNICATIONS

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MICHELIN STARS – THE MOVIE – ANNOUNCES ITS WORLD PREMIERE AT THE SAN SEBASTIÁN FILM FESTIVAL



The grand documentary filmed over the past two years is finally released.

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Today, Friday September 1st in San Sebastián, Spain it was announced that “Michelin Stars – Tales From The Kitchen” will feature as the prestigious opening film of the Culinary Zinema: Film and Gastronomy Section, Saturday 23rd at the 65th edition of the San Sebastián International Film Festival.

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

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

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

(Press play to see view trailer)

With grand chefs such as Alain Ducasse, Daniel Humm, René Redzepi, Andoni Aduriz, Yoshimi Narisawa, Victor Arquinzoniz, Guy Savoy and many more, the head production team of three Danes; Director Rasmus Dinesen, Producer Jesper Jarl Becker and Culinary Producer Kristian Brask Thomsen sets the gastronomy bar at the highest level possible.

This while also managing to illustrate a dark flipside of the shiny coin in creating utter culinary excellence; in search of a realistic understanding of life behind the often airbrushed scenes of what is arguably the most dynamic and creative industry in the world.

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CHEFS MAINLY FEATURED
(in order of appearance)

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

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Daniel Humm, New York City – Guy Savoy, Paris – Yoshimi Tanigawa, Kyoto. Three continents, three-starred Michelin excellence.

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OTHER NOTABILITIES

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

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

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The red carpet gala premiere takes place at the grand Kursaal Palace in San Sebastián on Saturday September 23rd and will be followed by a premiere dinner at the Basque Culinary Center, cooked by a magnificent trifecta; Latin America’s Best Female Chef Kamilla Seidler of Gustu in La Paz, Alain Weissgerber of Taubenkobel in Schützen am Gebirge and 3*Michelin Elena Arzak of Arzak in San Sebastián.

The premiere dinner is followed by a talk with the film’s head production team.

The combined tickets for the screening and dinner will go on sale at the San Sebastián Film Festival’s website on September 4th.

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

ambassador@bon-vivant.dk

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

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

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Hungry for more? Follow the film’s Facebook-page for ongoing updates.

AOC IN COPENHAGEN TAKES GRAND PRIZE AT DANISH DISH OF THE YEAR

Last night, Sunday August 27th, the annual supreme coveted culinary award show “Danish Dish of The Year” was held with the total Danish culinary elite present in Copenhagen.

At the event Søren Selin of 2*Michelin AOC in Copenhagen was awarded with the prestigious Sea-prize for his this almost unearthly yummy “BBQ witch flounder” (above) – served in the celebrated restaurant situated in the vaulted cellar of the historic mansion dated back to the 17th century and is positioned just a few minutes from Kongens Nytorv in the centre of Copenhagen.

Søren Selin states:

“I’m both honoured and very proud. Before AOC I was nominated multiple times, but never awarded. Now I receive this grand price for the third time which I see as a a part of an ongoing outside recognition of AOC and I are meant to be. This we already feel but a confirmation of this character of what we strongly believe in is very welcomed.”

View also : Ten good reasons to love AOC.

Søren Selin has received “Danish Dish of The Year” three times, here in 2014.

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Chef Selin has a culinary past at Le Relais Louis XIII (2 Star Michelin) and Jules Verne (1 Star Michelin), both situated in Paris, and at Alberto K in Copenhagen, where he spent four years as the Executive Head Chef of the restaurant, including managing all food related matters of the iconic Hotel Royal.

Besides being rewarded with only top reviews for his gastronomy throughout all years, Søren Selin has been nominated eight times in various categories for “Danish Dish of Year”, taking prizes home to highly accoladed Restaurant AOC in 2013, 2014 and now 2017.

Søren Selin became Executive Chef Owner of AOC in March 2013, and has since received only top marks from all Danish and international food critics by taking Nordic Cuisine from punk to aristocracy.

In 2015, and again in 2016 and 2017 AOC was awarded with a second Michelin star, making the restaurant the only one in Copenhagen with this desirable accolade, though Geranium is awarded with the three stars while the long range of esteemed accoladed restaurants in Copenhagen are of one-starred excellence.

Søren Selin with Restaurateur Christian Aarø last night in Copenhagen.

The AOC-group is by professionals known as one of, – if not the allround most successful high end restaurant group in Copenhagen. Not seeking social media fame or quick recognition, but simply by creating restaurant experiences that guests and friends of guests returns to.

The AOC-group involves dazzling 2*Michelin Restaurant AOC situated close to Kings Square, the coveted Nordic luxury bistro No.2 with spectacular views of Copenhagen’s inner harbour, and TRIO – a three-floor penthouse restaurant and sky bar to be opened this September at newly built Axel Towers in the very center of Copenhagen.

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 Chef Owner Søren Selin and Restaurateur Sommelier Christian Aarø Mortensen exclusively offer their excellence for 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

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? AOC – Creative dining at its best in Copenhagen.

JOSÉ MANUEL BAÑOS OF PITIONA IN OAXACA COOKS AT PUNTO MX IN MADRID

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 fourth and final invitee is José Manuel Baños – Chef and Owner of the outmost charming Pitiona situated in a restored colonial house in the historic district of Oaxaca, known for it’s great flavours and indigenous cultures.

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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.

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.

 Below: Great friends – Roberto Ruiz and Diego Hernández at 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.

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.

The third invitee was Diego Hernández Baquedano of Corazón de Tierra that has been recognized multiple times as one of Latin America’s 50 Best Restaurants – currently #38 – 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.

Now José Manuel Baños of Pitiona in Oaxaca enters Punto MX in the heart of Spain, September 27-30th, where he’ll cook his dishes, full of love and devotion and transmit what he feels for his homeland.

From the valley to the coast, passing through the Mixtec region, his creations are a gastronomic tour of this Mexican state.

QUICK FACTS

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Chef Jose Manuel Baños Rodriguez transmits – via his dishes full of love and devotion – what he feels for his homeland. His recipes are a gastronomic tour of Oaxaca: from the valley to the coast, passing the Mixtec region along the way.

Some of the preparations you can enjoy at Pitiona are the chicatana (ant) mole, goat-hip stew, beef tongue in coastal chili adobo topped with potato foam, pulled sheep meat with cocoa gravy, shrimp and crispy fish skin salad, river mussel tamales, duck in huachimole, lamb with rosemary ice cream, corn gelatin mousse and a long list of other savory items.

Fun and modern but strongly traditional cuisine d’auteur, Jose Manuel’s recipes come from the women in his family, from his Oaxacan homeland.

He wants his guests to feel satisfied – not just with the food, but also with the setting, which he has carefully created. In Pitiona, every detail is important and that’s what makes Pitiona what it is.

Jose Manuel Baños Rodriguez 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, September 27-30th.

Provecho!

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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

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.

SAN SEBASTIÁN DINNER SERIES BY AMELIA: THIRD GUEST – MATT LAMBERT OF THE MUSKET ROOM IN NEW YORK CITY

Having opened Amelia Restaurant in the romantic area of San Sebastián during Spring this year 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.

Paulo Airaudo performed two nights of culinary excellence with Latin America’s Best Female Chef Kamilla Seidler in late-April, followed by magic cooking with a second culinary talent; Chef Jonathan Berntsen of “Danish Restaurant of The Year 2016”, 1*Michelin CLOU in Copenhagen, in June.

Now the ambitious Argentinean chef invites a third esteemed colleague; Executive Chef Owner and New Zealand-native Matt Lambert of 1*Michelin Nolita-hotspot The Musket Room in New York City.

The two chefs have previously cooked a delicious joined-menu together at Chef Airaudo’s former restaurant, the Michelin-accoladed La Bottega in Geneve, and a second time at Lambert’s praised restaurant in the heart of Manhattan.

In fact then Lambert’s dessert “Pigs Blood & Berries” from the first dinner reached the ten favourite recipes published by The Art of Plating in 2016. View that dish with recipe by following this link. See also photos and moments from the great and fun-loving dinner in Switzerland.

Now the two creative minds meet for the third time in a kitchen, and this time in San Sebastián where they’ll create a joint 10-serving tasting menu and blend their combined cooking experiences, passions and ideas.

Saturday September 16th and Sunday September 17th.

Berries Farmer’s Pie (Pigs Blood & Berries).

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 Lambert who’s personal style is known to mix his New Zealand heritage and flavours with the most advanced techniques in producing fresh and original dishes.

Dishes that caught the attention of the Michelin-inspectors who gave his delicious food a star just 4 months after opening The Musket Room.

Read also: Interview – The No BS Approach at The Musket Room.

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CHEF PROFILES

MATT LAMBERT

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Matt Lambert marries his New Zealand heritage with a modern, innovative culinary technique, practiced at The Musket Room where he is the Executive Chef and Co-owner. He has quickly become a rising star in the culinary metropolis, New York City.

Lambert’s cuisine draws inspiration from his Kiwi upbringing, now mixed with his experience of working in some of New York City’s best kitchens and passion for locally sourced produce. Under his leadership, The Musket Room received a highly coveted Michelin Star, just four months after opening.

Born and raised in Auckland, New Zealand, Lambert knew from a young age that he wanted to be a chef. After applying for his first job at age 11 (the chef told him to come back when he was of age), Matt first found himself in a kitchen at 14, washing dishes and getting to know the industry that became his life.

At 16, he was granted an apprenticeship with New Zealand restaurateur Garry Bates, an experience which led to his acceptance into the Culinary Program at Auckland University of Technology. In 1999, Lambert relocated to Wellington, New Zealand, where he worked in various restaurants whilst completing his degree at Whitireia Community Polytechnic.

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PAULO AIRAUDO

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.

Chef Airaudo elaborates:

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

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. 3

Who: Matt Lambert (New York City) and Paulo Airaudo (San Sebastián)

When: Saturday September 16th and Sunday September 17th.

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

Menu: 10 servings collaboration menu at €95 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@ameliarestaurant.com
www.ameliarestaurant.com

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The San Sebastián Dinner Series is created in collaboration with:

Bon Vivant Communications is a gastro embassy specializing in culinary diplomacy, dinner parties, cultural marketing, filmmaking and entrepreneurism as well as working close together with luxury hotels, gourmets festivals and bespoke concierges services.

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

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

(artwork at Amelia)

Illustrations by Alex Teuscher, Signe Birck and private photo.

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

Lasarte

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

Famous

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.

DI 24.

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.

Juana Amaya

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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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

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? Then view this tantalizing video from Taubenkobel.

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