BON VIVANT COMMUNICATIONS

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CLAUS MEYER, JORGE VALLEJO, SØREN SELIN, EMMA BENGTSSON & FREDRIK BERSELIUS – SJØMAT PÅ SØRLANDET

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

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Up in Norway, inside one of the fjords where the vikings used to hang out, a very local food symposium has taken its place over the past 7 years.

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

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

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

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

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In 2018 the fantastic four visiting was as diverse mix of international chefs:

 Chef owner of Latin America’s Best Restaurant and World’s No. 7, Mitsuharu ‘Micha’ Tsumura of Maido in Lima; former World’s Best Female Chef Elena Arzak of 3*Michelin Arzak in San Sebastián.

New York City-based Noma co-founder Mads Refslund, and Purveyor of Pannonian Cuisine Alain Weissgerber of Taubenkobel in Austria; one of 15 chefs globally to be featured in “Michelin Stars – Tales from the kitchen”.

Mads Refslund, Elena Arzak, Alain Weissgerber and Mitsuharu ‘Micha’ Tsumura at Sjømat på Sørlandet in 2018.

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This year things are intensified even further with a range of very interesting, diverse and immensely creative figures in the rocky Norwegian coast land:

Jorge Vallejo of World’s 50 Best Restaurant List’s No. 11 Quintonil in Mexico City,  Frederik Berselius of 2*Michelin Aska in New York City, and Emma Bengtsson of 2*Michelin Aquavit also in the Big Apple.

New Nordic Cuisine-founder and global culinary serie entrepreneur Claus MeyerSøren Selin of 2*Michelin AOC in Copenhagen and Ulrik Jepsen of high rising À L’aise in Oslo.

2019 includes Emma Bengtsson, Jorge Vallejo, Søren Selin, Frederik Berselius, Ulrik Jepsen and New Nordic Cuisine-founder Claus Meyer.

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Speakers also include Maksut Askar of Neolokal in Istanbul, and legend Maître d’ Didier Fertilati – previously of The Fat Duck and Quique deCosta. The list of Sjømat på Sørlandet’s speakers is stated in Norwegian at Sjømat på Sørlandet, April 9-10, Rosfjord, Norway.

For further interest please contact Kristian Brask Thomsen at

ambassador@bon-vivant.dk

 

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

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

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Hungry for more? Please view The Quintonil Quest.

THE QUINTONIL QUEST BY JORGE VALLEJO

The celebrated chef owner of Mexico’s best restaurant and The World’s 50 Best Restaurant List No. 11 Quintonil, goes on a powerful culinary quest through five European countries and culinary projects in just 16 days.

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M E X I C O    C I T Y

With no real further introduction needed as this Mexican magician has taken most of the culinary world by storm while also moving rapidly up The World’s 50 Best Restaurant List, with a first entry as No. 35 in 2015 to an impressive No. 11 in 2018, when the grand event was held in Bilbao.

Soon a gastro quest by this all star goes through various cultures and cuisines. It kicks off with a hectic 16 days tour through West, North and Eastern Europe with destinations such as Copenhagen, the Norwegian countryside, Helsinki and Saint Petersburg.

But the adventure begins at the Dutch National Rijksmuseum in Amsterdam.

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A M B I A N T    A M S T E R D A M 

In Amsterdam the Mexican inspirator cooks in the hectic but supremely efficient and fun, grand open kitchen of 1*Michelin RIJKS at the Dutch National Rijksmuseum, where he alongside blonde patron Joris Bijdendijk and his brigade of 20 dedicated chefs cook a collaboration menu of highly executed and tasty plates for lunch and dinner over three days.

Amongst many previous guest chefs at RIJKS are names alike Virgilio Martinez of Central in Lima, Richard Ekkebus of Amber in Hong Kong, André Chiang of Singapore, Kamilla Seidler, then of Gustu in La Paz and Mitsuharu ‘Micha’ Tsumura of Maido in Lima – the last two mentioned during cooking expedition curated by Bon Vivant Communications.

Local hero Joris Bijdendijk.

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

Basically RIJKS is the Rijksmuseum served up on a plate. Friday April 5th, Saturday April 6th and Wednesday April 7th Jorge Vallejo cooks alongside the super team of RIJKS for lunch and dinner. To learn more about RIJKS and this event, please follow this link to the restaurant’s website.

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S O U T H E R N    N O R W A Y

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

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

Figures as culinary explorer Diego Muñoz, Elena Arzak of 3*Michelin Arzak in San Sebastián, Latin America’s Best Female Chef 2016 Kamilla Seidler, Alain Weissgerber of Taubenkobel in Austria, Latin America’s No. 1 Mitsuharu ‘Micha’ Tsumura of Maido, as well as having facilitated the presence of Esben Holmboe Bang of 3*Michelin Maaemo and many others.

This year things are intensified with Jorge Vallejo having his second stop in Norway, accompanied by:

Frederik Berselius of 2*Michelin Aska in New York City, Emma Bengtsson of 2*Michelin Aquavit also in the Big Apple, New Nordic Cuisine-founder and global culinary serie entrepreneur Claus Meyer – Søren Selin of 2*Michelin AOC in Copenhagen and Ulrik Jepsen of high rising À L’aise in Oslo.

Speakers also include Maskut Askar of Neolokal in Istanbul, and legend Maître d’ Didier Fertilati – previously of The Fat Duck and Quique deCosta.

The list of Sjømat på Sørlandet’s speakers is stated in Norwegian at Sjømat på Sørlandet, April 9-10, Rosfjord, Norway. Jorge Vallejo speaks April 9th.

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C O O L    C O P E N H A G E N

Quintonil’s world centers on the study and expression of Mexico’s rich ingredient varie in dishes, sauces and preparations. Each ingredient Quintonil uses is chosen with knowledge of its provenance, method of cultivation and most relevant features as a way to harness its maximum potential.

It’s their unwavering commitment to quality standards as they support true sustainable in partnership with producers, providers and farming communities.

Jorge brings this vision and philosophy to Denmark by the use of classic Mexican top products while also combining them with those of the Nordic.

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

On Thursday April 11th Llama celebrates their 5th Anniversary by having Mexico’s Best Chef cooking a delightful tasting menu for local patrons, socialites, gourmands and selected press.

During a night of grand celebration Jorge Vallejo cooks 8 courses of the finest Mexican possible when being away from his own kitchen and producers.

On Friday April 12th Jorge & Co joins Llama on running a “normal” night at the pumping restaurant that turns into a buzzing nightclub on weekends. On a grand a la carte menu of opportunities Quintonil assists Llama with three tantalising servings on the restaurant’s 8-course tasting menu.

More information on this great event is to come. Should you already wish to reserve a table, then please reach out lo Llama through their website.

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W H I T E    H E L S I N K I

The cornerstone of Quintonil’s menu is the care taken with each ingredient. It’s about balanced and healthy dishes, with flavour as the essential element.

Without discarding protein, ever-present on the menu, the vegetable ingredients play an extraordinary role as they render maximum potential in everything from starters to desserts.

Pastor is a grand Latin American restaurant in Helsinki, where Jorge Vallejo & Co for three nights create an in-depth 5-course Mexican menu supported by creative for,- and after play of tantalising bites by Pastor.

This includes talks from Jorge Vallejo on his thoughts of Mexican cuisine and in which direction he empowers it to go.

Pastor was founded 5 years ago, with the restaurant really having found its place on the Helsinki restaurant scene. It’s an urban living room where you can eat, drink and hang out, and with many interesting design facts. It’s located in an old building in central Helsinki which housed the first co-ed school in Finland lead by Pastor Broberg, hence the name of the restaurant.

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

View more about the Pastor by visiting the restaurant’s website where you also can book seats for Quintonil’s dinner in Helsinki on Monday March 15th, Tuesday 16th and Wednesday 17th.

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G R A N D    S A I N T    P E T E R S B U R G

As the final stop on his hectic European endeavour Jorge Vallejo teams up with culinary pioneer and Russian storyteller Igor Grishechkin at CoCoCo.

Kicking off a dazzling night of high gourmet, glamour and grand bravour, Mexico’s best chef and Russia’s great white hope co-create an 8-course tasting menu for 80 patrons, socialites, special invitees and perfect strangers in the former capital of Tsars.

CoCoCo is the brainchild of owner and royalty of Russian dining, celebrity Matilda Shnurova, and with Igor Grishechkin as the creative Executive Chef responsible for creating the daily jaw-dropping dishes.

Igor Grishechkin and Matilda Shnurova.

Igor cooks while telling tales of Russia’s history with his dishes. From the opulent area of the Romanoffs, over the Communist Soviet Union, to a tantalising New Russian Cuisine shaped through the struggles of embargoes.

A experience that, through Igor’s innovative cooking, narrates stories of Russian yesteryear, conjures the spirit of Saint Petersburg and delights your inner-child.

The restaurant’s appearance, alike it’s cuisine, is modern and undeniably Russian. Bright, ethnic, clear and ironic. Velvet and wood, gold and dinner china, mirrors crystal shine and hovering black feathers of restaurant’s symbol.

In all details that create an alluring image of a jewelry box.

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CoCoCo has previously hosted dinners with Mauro Colagreco of Mirazur, Gaggan Anand of Gaggan and Vladimir Muhkin of White Rabbit.

Grand Dinner Celebration, Friday April 19th, CoCoCo, Saint Petersburg.

Igor Grishechkin, Matilda Shnurova and Gaggan Anand.

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On all matter of press or/and interest in the Quintonil Quest and partners please reach out to Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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

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

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Hungry for more? Dig into this Mexico City Guide by Jorge Vallejo.

FREDERIKSMINDE – MICHELIN AWARDED COUNTRYSIDE KITCHEN IN DENMARK

A mere one hour drive from Copenhagen you’ll find one of the most idyllic and pristine restaurants in Denmark, and it’s 36-year old brilliant chef Jonas Mikkelsen, who in 2016 caught the eye of the Michelin-guide.

It’s with great pleasure that we introduce you to the idyllic Hotel Frederiksminde, located in serene surroundings just south of the Danish capital.

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P R Æ S T Ø ,  D E N M A R K

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

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

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

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

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

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

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

The serene surroundings also feed Jonas Mikkelsen’s creativity when it comes to creating his menus. With so many of their ingredients being grown in-house, and a handful available by foraging the nearby surrounding forests for mushrooms and berries, it is often the weather conditions that dictate how the menu is assembled as it’s impossible to control the speed of the growth.

And sometimes an abundance of radishes will grow.

Being close to products is essential to Jonas Mikkelsen’s chefs life to why he has planted a grand herb and vegetable garden at Hotel Frederiksminde.

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

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

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

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

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

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

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Hungry for more? Have a look at this film from Frederiksminde.

“With some of the restaurants I visit, you can always see from where they borrowed their techniques, but here it is a complete experience, and I understand why Frederiksminde is on everyone’s to-do list.”

– Rebecca Buur, Editor of Michelin Guide Nordic.

THE WORLD COMES TO GENEVA VOL. 5: ULRIK JEPSEN OF À L’AISE IN OSLO

Proceeding with their set of collaboration dinners “The World comes to Geneva” fast rising 1*Michelin La Bottega now invites the fifth chef.

This time the Danish but super French-cooking chef Ulrik Jepsen – a new star shining bright in Oslo with haute fine dining establishment Restaurant À L’aise.

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F L A S H B A C K

As a part of the dinner series, La Bottega this February created a highly inventive collaboration dinner featuring Russian culinary pioneer and storyteller Igor Grisheckhin of CoCoCo in Saint Petersburg.

This was the fourth collaboration dinner in a series that began when the Peruvian superstar chef Diego Muñoz travelled to Geneva to cook, followed by culinary enigma Atsushi Tanaka of A T. in Paris as well as Matt Lambert of The Musket Room in New York City.

View impressions and dishes of the recent Italian-Russian dinner at here at French-written super blog; Le Dos de la Fourchette.

Igor Grisheckhin & Fernando Forino at La Bottega.

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On Tuesday March 26th La Bottega hosts their fifth chef, this time looking North, all the way to Oslo, Norway, from where they have invited the Danish but super classic French-cooking chef Ulrik Jepsen – a new star shining bright on the Norwegian culinary scene.

With one stellar review after another this chef’s young haute cuisine establishment undeniably strengthens Oslo’s position on the world food map. It’s named À L’aise; tricky on the tongue, but très magnifique on the palate, also making La Bottega very pleased to invite this dazzling establishment to be amongst its friends of grand chefs and restaurants across the world.

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CHEF PROFILES

ULRIK JEPSEN

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À L’aise is the brainchild of Ulrik Jepsen and wife Mia. Ulrik has garnered a pretty impressive resume from several Michelin-starred restaurants across Europe, including The Waterside Inn, England and Søllerød Kro, Denmark.

It’s also the story of the bumble bee that doesn’t know it can’t fly; an upperclass haute cuisine-fine dining establishment like this ideally would be situated in New York City or London, and not in a Kingdom in the far North, with a capital housing only some 600,000 bellies.

But yet it flies on the fuel of spectacular reviews, oil money and a remarkable local desire for classic French high end cuisine.

It flies in such a way that would make Escoffier, Bocuse and Robuchon proud that the finest Gallic flavours and techniques are being so superbly executed in a region otherwise rightfully intoxicated by recent decades’ own culinary success.

Since the opening, À L’aise has been lauded for bringing a high level of classic French cuisine back to Oslo, with a numerous amount of both critics and food lovers alike praising the quality and high standards of the restaurant.

The reviews have been near perfection, with critics acknowledging the restaurant as Oslo’s best new contender for Guide Michelin, not to mention a glorious past of classic culinary Belle Époque.

On the plate? Think freshly caught langoustine, pristine caviar, lemon sole, Foie Gras, pigeons, Périgord truffles, an enormous French cheese trolley, grand soufflés. the works. And Le Canard à la Presse, a rare 19th century delicacy.

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FERNANDO TOMMASO FORINO

Fernando Tommaso Forino’s love for food started at a young age, when he would watch his mother and grandmother, in awe, while they were cooking family meals. At 13 he got his first part-time job in a pizzeria, and at 14 he already knew his passion and enrolled in culinary school.

By the time he was 15 he worked in hotels that would arrange elaborate dinner banquets, and by 17 he started working at 1*Michelin La Cantinella in Naples.

When he graduated at 18 he began nurturing his passion for food and deliberately looked to the best restaurants in the world for his training. This led him to renowned places like Copenhagen’s Noma and Chicago’s Alinea before returning back to Naples.

Here he embarked on a gastronomical adventure at Il Mosaico, located in the five-star resort Terme Manzi Hotel, working for two years as sous-chef under culinary mastermind Nino d Costanzo.

About a year ago, Fernando packed his chef’s knives and moved to Geneva to take over the kitchen of the renowned La Bottega, which has made its mark on the local culinary world by serving exquisite Italian food.

Being renowned for their Italian food, Fernando didn’t make any grand changes to the menu of La Bottega which cuisine is known as being inspired by Italian tradition, and instead of remaking classic dishes they instead reinterpret the flavors with a contemporary approach.

Fernando fully uses his international experience to fulfill this philosophy.

In the heart of Geneva, a few steps from the Grand Theatre, La Bottega fits perfectly with a warm atmosphere amongst the beautiful buildings adorned with stucco and wrought iron stores.

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THE MENU

Toast Souvenir
trout, avocado pesto, rocket, peanuts

Turbot and Chives
caviar, butter, leaves

Bottoni Pasta
filled with chicken sauce genovese, green peas, onion

Smoked Langostine
violet asparagus core, consomme, lardo

Red Mullet
with leek and pears, red cabbage and whisky sauce

Pigeon “ En Crepinette “
bianchetto truffle jus, green asparges potato

Omelette Norwegian
rhurbarb, grand marnier, vanilla

“A Wrong Pizza”
a kind of pizza revisited to be a dessert, and beer sorbet

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DETAILS IN SHORT

Who: Chef Ulrik Jepsen of À L’aise (Oslo) and Chef Fernando Tommaso Forino of La Bottega (Geneva).

When: Tuesday, March 26th.

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

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

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

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

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

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Hungry for more? Read The Italian Star of Geneva.

DINING IMPOSSIBLE: MIRAZUR’S 3RD MICHELIN STAR MAKES DI:JET PERFECT



That Chef Mauro Colagreco’s grand Mentón-restaurant Mirazur was bumped up to three stars recently, means that the upcoming DI:JET couldn’t be more complete on accolade barometres.

The out of this world jetsetting fine dining endeavour not only includes the World’s 50 Best Restaurant List’s current No. 1, 2 and 3, Osteria Francescana, El Celler de Can Roca and Mirazur.

It now also only features three-starred Michelin restaurants – and four of those by adding the legendary La Pergola in Rome, where global diners meet up before embarking on what must be the wildest dinner party ever seen.

Mauro Colagreco at Mirazur in Mentón.

Because of the recent changes in the voting guidelines of The World’s 50 Best Restaurants List where all previous No. 1s now will be moved to a Hall of Fame, it is highly unlikely for this allround setup ever to be repeated due to geographical challenges. It literally is impossible.

Read US-article: Dining Impossible Private Jets to The World’s No. 1, 2 and 3

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DI:JET

4 nights, 10 guests, 1 private jet.
Four 3*Michelin restaurants.
The World’s No. 1, 2 and 3.

March 20-23rd in Italy, Spain & France.

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Inquiries can be made to Kristian Brask Thomsen through:

ambassador@bon-vivant.dk


DINING IMPOSSIBLE 28 – LIMA


The globetrotting dinner party revisits the culinary capitol of Latin America.

Dining Impossible has been jetting off to different parts of the world, feasting at the greatest restaurants that San Sebastián, Copenhagen, Barcelona, Piedmont, Hong Kong, Mexico CityChicago and New York City have to offer.

This year introducing the mind-blowing DI:JET to the World’s No. 1, 2 and 3 in Italy, Spain and France, and in just three days.

March 20-23: Dining Impossible Private to The World’s 50 Best No. 1, 2 and 3.

In May, our gastro-passports take us even further afield as Lima for the third time is added into the tantalizing mix of dining destinations, which also means you’re invited to join us in a region of the world that our fun-loving feast yet only have scratched the surface of.

We enter the mouthwatering metropolis in start-May, offering an otherworldly all-round, in-depth gastronomic experience to pleasure aficionados flying in from around the globe.

3 days – 3 of Latin America’s best restaurants – 1 great dinner party.

Thursday, May 9th – Friday, May 10th – Saturday, May 11th

12 notabilities only.

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THE MENU

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Thursday, May 9th

Chapter 1 – The World’s Best Nikkei

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What do you get when you mix the ancient techniques of Japanese cooking with the delicious ingredients from Peru? You get the amazing lovechild known as Nikkei, and at Maido chef Mitsuharu Tsumura is one of the world’s leading representatives of this trend.

Mitsuharu has studied local the cusines in both Peru and Japan, honing his talent before opening his restaurant, Maido, where ingredients of both cultures complement each other like they had been born to be one. Maido welcomes guests to live the genuine Nikkei-experience.

In Japan there are many ways to say “welcome” but none grabs the meaning in a same way as “Maido” does. This word gives the name to the restaurant, but it also resumes the feeling of each customer to feel at home.

Last year Maido cracked the list of The Worlds 50 Best Restaurants, ranking #7, not to mention #1 on Latin America’s 50 Best Restaurant List, a position it has held for two years in a row.

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Tsumura’s Maido is considered the best of its kind in Lima, a city with an intrinsic relationship with Asian cuisine.

The tasting menu, known as Nikkei Experience, is a story that talks about tradition and innovation, where classic Peruvian dishes are reinvented using Japanese ingredients and techniques. From ceviche to chupe de camarones, everything goes through the chef’s playful imagination.

He even gives a Japanese passport to guinea pig, served with harusame cold noodles. Needless to say Chef Tsumura is a master of what he does.

We’ve asked him to go all-in.

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“The ultimate dinner party” – Forbes Magazine

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Friday, May 10th

Chapter 2 – The Peruvian Legend

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Astrid y Gastón has been leading Peru’s gastronomic surge since its opening 20 years ago, with talented head chef Diego Muñoz at the helm for several years.

Now gastronomes have a new reason to visit the restaurant located in the palatial Casa Moreyra: its founding father, Gastón Acurio, returned to the kitchen in 2015 after several years flying the flag for his country’s cuisine around the world. His extensive tasting menu offers an exploration of the region’s ingredients, traditions and culinary techniques.

Known as The Godfather of Peruvian Cuisine Gastón Acurio has changed the way a whole nation perceives food and empowered a generation of cooks into reviving pride in their cuisine to the extent that it has become a national symbol.

Together with his wife, Gastón Acurio owns restaurants in several countries and is the author of numerous books. In Peru he is the host of his own television program as well as a contributor to magazines.

Astrid y Gastón holds a current ranking of #39 on The Worlds 50 Best Restaurants and #8 of best Latin American restaurants.

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Astrid y Gastón coexists with an à la carte bar-restaurant, an experimental herb garden and a development kitchen whose brief extends to education, resonating with the chef-restaurateur’s Pachacútec Culinary School, located in a deprived area of Lima.

The restaurant’s high ceilinged interiors are the epitome of elegant grandeur, the décor minimalist, but the atmosphere never chilly.

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16/02/2014 ASTRID & GASTON - CASA MOREYRA. INAGURACION Y PRESENTACION DEL NUEVO RESTAURANTE DE GASTON ACURIO. ASISTIERON GRANDES PERSONALIDADES DE LA GASTRONOMIA INTERNACIONAL Y LOCAL, ENTRE LOS INVITADOS ESTUVIERON: EL CHEF ESPAÑOL FERRAN ADRIA, EL CHEF ROCA, ENTRE OTROS. FOTOS: ALESSANDRO CURRARINO/EL COMERCIO

After a series of menus based on themed narratives, the latest manifestation, called Región Lima, is designed as a more permanent, though evolving, structure. Every ingredient featured in the 30 or so courses comes from the wider Lima area (and many grown in the restaurant’s garden).

Astrid y Gastón is elegant high-ceilinged grandeur with minimalist décor. The restaurant is set within a brilliant-white 17th century former plantation house.

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

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Saturday, May 11th

Chapter 3 – Elevation Extraordinaire

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We end our second South American adventure in the hands of Virgilio Martinez, who literally takes Peruvian cuisine to an extreme elevation.

“Latin America’s Best Restaurant” takes you through a vertical journey across Peru’s landscape serving native ingredients from different altitudes. A visit at Central takes you through the mountains, the sea, the desert and the jungle, going from 25 meters below to 4,200 meters above sea level.

The restaurant is a celebration of the heritage of the Andes and the diversity of Peru, surprising guests with inventive creations that caters to the belly as well as the eyes. Furthermore the produce comes from the urban garden of the restaurant and the water is filtered and bottled onsite promising the finest purified water.

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Expect the unexpected at Central, as you will try both local and well known ingredients as well as elements unknown to native Peruvians like Cushuro, a caviar-like bacteria found only in the mountains after a rainstorm and airampo, a magenta colored member of the cactus family local to the region of the Andes.

Martinez’s Mater Iniciativa research project plays a central role in developing the restaurant’s identity and ideology. The chef, who worked across the world before returning home to open Central in 2009, has led the formation of an interdisciplinary team combining gastronomy with nutrition, history, anthropology, and science.

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He and his cohorts regularly travel across Peru to discover and study local ingredients, feeding the extraordinary culinary narrative played out on the plates of the restaurant.

At this internationally highly acclaimed restaurant that diners cross continents to visit, the Mater menu is an initiative of exploration and discovery, in which a multidisciplinary team travels throughout Peru in search of new products and new stories of people. A sample of what makes Peru a diverse country.

Currently Central claims the #6 on The Worlds 50 Best Restaurants 2016 and #2 of The Best Latin American Restaurants, previously having been ranked as #1 four time consecutive.

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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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DETAILS

Dining Impossible 28 – Lima is the full experience. Besides the extraordinaire dinners, it also includes receptions, selected transports 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 Peruvian storytelling.

Price per cover is confidential. Please reach out to Kristian Brask Thomsen for further information at:

ambassador@bon-vivant.dk

Thank you.

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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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Hungry for more? Read this grand feature on Dining Impossible by VICE Magazine.

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COCOCO – COOKING UP RUSSIAN HISTORY

A breath of fresh air blows for Russian cuisine through the Northeastern-region of the largest country in the world, and through the kitchen of visionary Igor Grishechkin who tells great tales of Russia’s history with his superb dishes.

From the opulent tsar-area of the Romanoffs, over the Communist Soviet Union, to a tantalising New Russian Cuisine partly shaped through the struggles of embargoes. It’s with pleasure that we present to you CoCoCo – a game changing restaurant built equally on fame, nostalgia, taste and passion.

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SAINT PETERSBURG

When we first heard about CoCoCo, it was some years ago when attending a function in Moscow with the conversation being Russia’s future in gastronomy and in which direction it was going.

“You must go to Saint Petersburg”, our Russian friends said. “Things are more creative there. In Moscow, it’s all about the money.”

An interesting statement taken into consideration that we, at the time, had co-created some ten successful events in Moscow during 3-4 years and witnessed how a silent revolution had travelled through many kitchens of the city.

Instead of importing massive amounts of opulent luxury products on a daily basis, local chefs understood that to achieve future culinary greatness, they needed inventions of their own.

A revolution strongly enhanced by recent years of Western embargoes, where chefs across Russia now rediscovered their own culinary history, products and pride, and through limitations found a new core-creativity and blossomed over the years onto the plates of cities such as Moscow and Saint Petersburg alike.

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MATILDA SHNUROVA

Moreover, our friends spoke of this young woman: a celebrity, fashion icon, patron of the arts and owner of Saint Petersburg’s most coveted restaurant.

Naturally we were intrigued and two years later had the pleasure of spending a couple of days with this unimpressed, yet kind and humble entrepreneur who so effectively puts action behind her words.

It is no wonder that she thus serves as a role model for many Russian women within the country’s growing restaurant industry.

In the food world it’s mostly the chefs that are the ones praised for pioneering or revolutionising what and how we eat. But as often as this is true, some of the unsung heroes are the people who find themselves as financial and front of house creators instead of over the stove.

Igor Grishechkin, Matilda Shnurova and Gaggan Anand.

One of these is Matilda Shnurova, who has pioneered the slow-food way of thinking in Russian cuisine – long before the culinary spotlight started shining on Europe’s giant neighbour in the East. You just didn’t know it.

But for the Russians, Matilda Shnurova needs no further introduction. Well known as half of one of Russia’s super couples – she was married 11 years to Russia’s leading rock star – and over the past 6 years having created one of the most trailblazing restaurants in Saint Petersburg, she has more than made her mark as a talented food entrepreneur.

She has placed the focus firmly on local products and a re-imagined version of traditional Russian cuisine.

Igor Grishechkin is the innovative Executive Chef responsible for creating the fairytale dishes at CoCoCo. But his talent is just 50% of what makes the coveted restaurant so popular – the yin to his yang is undoubtably Matilda.

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IGOR GRISHECHKIN

There are two main pillars to explaining CoCoCo. First and foremost it’s to cook and use local products from farmers in Northern Russia, and secondly to stay true to Russian history and cuisine.

This proved to be a very big challenge in the beginning as the availability was so limited which resulted in expensive prices, and restaurants serving Russian cuisine not being at all popular.

But since opening their doors in 2012, Igor, Matilda and the rest of the team at CoCoCo has attracted the attention of the world press – including the late Anthony Bourdain broadcasting his visit to the restaurant – but even more still, they changed the minds of the Russian population with their endeavour to make Russian cuisine en vogue yet again.

Above: The Fabergé egg immediately evokes emotions of history and the Russian Imperialism by creating a white chocolate version with caviar, sauce hollandaise and gold that recalls the famous Easter jewel that Tsar Alexander III gave to Empress Maria Feodorovna each year.

Below: (created in 2012) a piece of pop art or an edible bite of sweet history of a mother’s favourite, but now broken flowerpot? How about both.

This feature has also been achieved by some noteworthy collaborations in Igor Grishechkin’s kitchen.

Internationally acclaimed chefs Mauro Colagreco of Mirazur in France and Gaggan Anand of Bangkok’s Gaggan (ranked as No. 3 and 5 on The World’s 50 Best Restaurants list) have both made guest appearances alongside Igor, with more to come in the future to further introduce Russian cuisine to his peers.

Igor explains that CoCoCo is not about reconstructing Russian recipes handed down by generations, but more about using Russian produce and traditions, giving it a contemporary twist and using modern techniques.

The end result will be narrating a story in history for the guests by evoking Russian culture and emotions. All of which Igor creates by looking back to his own childhood memories.

“It’s like a theatre experience”, he says.

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

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

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Hungry for more? Read Royalty of Russian Dining.

THE DINNER PARTY 39 – ALL IN AT 2*MICHELIN AOC IN COPENHAGEN

Bon Vivant Communications presents The Dinner Party 39 featuring Critics’ Darling Søren Selin in the company of Champion Sommelier Restaurateur Christian Aarø at Restaurant AOC – Aarø & Co. in Copenhagen, Friday December 21th 2018 from 19.00 – 01.00.

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

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

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

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

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

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

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

Price per cover is €550,00 and can be booked through RSVP (press link) with a personal code after contacting Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Thank you.

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 AOC has been awarded with 2*Michelin since 2015.

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

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

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Hungry for more? Have a look Behind the Scenes.

TAUBENKOBEL CREATES GRAND POP UP IN EMPTY VIENNA INDUSTRIAL HALL

Austrian power couple Barbara Eselböck and Alain Weissgerber of famed leisure oasis Taubenkobel in Burgenland create yet another pop up wonder and hit Vienna this winter under the name “Lokvogel”.

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Beloved amongst global diners for the past 30 years, the team from Taubenkobel will again showcase their visionary culinary talents. The setting; behind brick walls, over a century old, an empty industrial hall will be turned into a one-of-a-kind restaurant in just three months for a five week dining experience.

Located in the old Remise on Wolfganggasse in Vienna’s 12th Meidling district.

From 16 November through 23 December 2018 – the creative duo returns to Vienna from their rural Taubenkobel for a third year. Alain Weissgerber‘s local yet simultaneously world cuisine will take guests on a culinary journey of delights, all combined with the sparkling direction of Barbara Eselböck.

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The culinary endeavour also involves a special art project called “It’s about the sausage #FRIEDEN”. The object in the form of a larger-than-life peace dove that clings to the proverbial sausage – instead of an olive branch – will float above the heads of the guests.

Already the talk of town, this limited event is geared for global diners previously having pilgrimed to Taubenkobel’s immensely creative pop projects.

2017 saw “Brieftaubenkobel”, a dining experience in the grand state rooms of Post Palais that brought the dazzling Belle Époque back to life in the Austrian capital. A pop up project so original that it couldn’t be remade even if tried.

Luckily Taubenkobel has more ideas in the pot. This year “Lokvogel”.

What: “Lokvogel” by Taubenkobel • Date: 16 November to 23 December 2018 • Time: From 6:00 pm • Location: Wolfganggasse depot, Eichenstraße 2, Vienna.

Reservations: +43 2684 2297 or lokvogel@taubenkobel.com

“Lokvogel” can also be booked for exclusive events upon request. For more information and press photos, please visit www.lokvogel.at

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ABOUT TAUBENKOBEL

Spending time with Barbara and Alain, the co-owners of the family-run hotel and restaurant Taubenkobel, Austria, one easily becomes completely absorbed by their warmth and palpable veracity. You instantly feel a home.

They talk earnestly about their humble beginnings, close family relationships, about living off the land and the desire to pass on their reverence for what the region of Pannonia has to offer, “without compromise”.

They are everything but pretentious or cliché and they haven’t constructed some infallible business model for the ‘most coveted dining experience’. What they are passing onto their guests, friends and family is something truly authentic, based on a philosophy of unity and sustainability.

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

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

Widely acclaimed amongst culinary opinion makers, the restaurant at Taubenkobel was awarded with two Michelin stars up until the guide unfortunately stopped rating in Austria outside Vienna and Salzburg.

Rated 18/20 by Gault and Millau, a very high rating, with the highest possible score of 20 having only ever been given twice in the guide’s fifty years.

Add to this accolade 5* in A la Carte as well as 96 points of 100 in Falstaff – two of the German-speaking countries most respected culinary publications. Taubenkobel was picked amongst Forbes’ “Coolest Places to Eat” in 2016.

Taubenkobel is where the Eselböck-Weissgerber family eat, sleep and work – this is where they have grown up and are bringing their children up.

Each element of Taubenkobel complements the other.

The image of the lusciously green gardens is intensified by the distinct, warm smell flowing out of the kitchen, whilst the sometimes surprising, yet mouthwatering ingredients take you off on a tour of the local area and into the farms supported by the hosts.

This continuous, harmonious cycle of sustainability, familiar ties and regional perspective is exactly what has always, and continues to, define Taubenkobel as one of the best restaurants in Central Europe.

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

ambassador@bon-vivant.dk

 

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

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

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Hungry for more? View Taubenkobel – A Gem for Destinations Diners.

 

TEN GOOD REASONS TO LOVE AAMANNS

Danish Chef Adam Aamann has championed Danish cuisine through a perfect blend of nostalgia, innovation and creativity.

The root of his success goes beyond the heralded Nordic fine dining scene, (although he can do that too), and into the cuisine of Denmark’s past, modernising old favourites, and in particular giving the smørrebrød a completely gourmet transformation. Punchy flavours and the freshest ingredients have become synonymous Aamann’s cuisine.

Here are ten more good reasons to love Aamanns.

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1. Ingenuity.

Chef Adam Aamann, through a combination of tradition and creativity has completely reinvented the smørrebrød. A creation from the late 1800s, the smørrebrød is an open-faced sandwich topped with fine Danish ingredients including meat, fish, fragrant herbs and vegetables.

Aamann, plucking this simple dish from Denmark’s past and injecting it with his own creative vision, has put it right back into the spotlight.

In turn, he has not only sparked a whole food trend in itself, but also carved out another facet in the Nordic food scene, demonstrating his very own versatility and boldness in the Danish culinary landscape.

Read also: The ever-evolving King of Smørrebrød.

2. Danish Ingredients.

The philosophy of Danish cuisine is working from what is at hand, native and above all seasonal. Aamann adopts this entirely.

He is passionate about what Danish land offers, especially its variety, this is beautifully reflected in the manifold combinations of meat, fish, vegetables, herbs and flowers that can be married together in a smørrebrød.

For example, the salmon smørrebrød with lemon mayonnaise, pickled currants and radishes or chicken with honey and mustard, apple, celery and fried chicken skin. Aamann’s display of bounty and mastery of flavours has lead to the smørrebrød becoming almost as synonymous with Denmark as pizza is to Italy.

No mean feat.

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3. A visual delight.

Aamann has elevated something so humble to a thing of beauty; he has brought craftsmanship to the sandwich. With his knack for reinvention smørrebrød has been elevated to a platform for which each carefully chosen ingredient can take stage and sing.

Unlike the smørrebrød of old, Aamann sees that each is a carefully constructed visual delight, balanced not only in flavour, but colour and composition.

Check out: The New York Times on Adam Aamann.

4. Lunch, reinvented.

Aamann, like no one else before, has really pioneered the Danish lunch revolution. The open sandwich had got a bad reputation, with too many pre-prepared foods, fatty meats and wilted vegetables.

The consensus was that lunch is laborious, loveless meal, which is necessary only for top chefs to pay the bills- the main focus was upon dinner. Aamann wanted to take lunch seriously, he saw the Danish lunch tradition as something intrinsic, to be celebrated and owned again.

He drew upon his nostalgia for the days gone by of Danes enjoying smørrebrød in Copenhagen’s Tivoli Gardens. This lateral thinking and ingenuity is exactly what enabled him to expand his emterprise with more restaurants whose menus reflect this very same attitude and simultaneous nod to Danish heritage.

Aamann himself says as a chef, his role is to draw upon the old and create new experiences, ones that aren’t so predictable.

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5. From scratch and sustainable.

Across all of Adam Aamann’s establishments, true to his philosophy, the food is all made from scratch with pure, raw produce; meaning there is a complete absence of additives like nitrite, colourants and stabilisers.

Similarly, all meat comes from free-range animals, and so can be eaten with good conscience. All rye bread is made from scratch too, and you can even find homemade aquavit in his restaurants.

Follow: The adventures of Adam Aamann on Instagram.

6. Michelin recommends.

Aamann’s was the first place in Copenhagen, known for its lunch primarily, to receive to be recommended by Michelin. This sparked a revolution: traditional lunch in the Danish capital is now one of the most sought-after experiences, with new lunch spots continuously opening.

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7. Aamanns 1921.

Another wing to The Danish King of smørrebrød’s enterprise is Aamann’s 1921. The main focus here is on the Danish kitchen, but reinvented.

For lunch guests can enjoy the best and most creative smørrebrød of course, and for dinner, traditional Danish dishes re-created with punchy flavour and unexpected yet delightful combinations of the freshest ingredients.

Its unique location is in an old bunker from 1921, inspiring the name, and is reminiscent of Danish whitewashed brick chapels with raw oak furniture and granite columns. Just like everything Aamann turns his hand to, all details are finely considered, even down to the soap in the bathroom, homemade by Adam himself so guests can enjoy its light fragrance alongside each dish.

Have a look at: The new castle of Copenhagen’s smørrebrød King.

8. Aamanns Etablissement.

Aamann’s Copenhagen restaurant Etablissement has a focus on modernising Danish classics. Just as Aamann took the smørrebrød and made it modern, he takes dishes of old and puts them on the menu with his own touch.

In this way he weaves a bit of history into the future of Danish cuisine, forming an entirely new narrative. The interior too is a renewed version of the Danish inns, complete with a vinyl collection for guests to rack through and pick their favourite nostalgic tune.

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9. An ambassador for Denmark.

Not only a TV host and author, and evident by his ever-evolving empire with the wonder of Danish produce and heritage at its core, Aamann has become a trusted voice on Danish cuisine. He has sparked a global vibration.

With an opening in the US, where he welcomed no less than the Danish royal family to his NYC establishment and a restaurant at Copenhagen airport, he is the gatekeeper of Danish cuisine. He has brought Denmark the attention it so well deserves.

Still hungry? Read this Q/A with Adam Aamann on Smørrebrød.

10. The Danish Pork Smørrebrød.

A splendid tribute to all that is Danish, made from organic pork, rubbed with herbs and honey, then salted for three days, before being slowly roasted in the oven the smørrebrød is served on Danish homemade rye bread with salted butter and garnished with mustard cream, fresh herbs and crispy cracklings.

A presentation of Denmark at its best.

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Adam Aamann exclusively offers his gastronomic excellence for lectures, food festivals, consultancy and grand dinner parties.

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

ambassador@bon-vivant.dk

 

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

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

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