MADS REFSLUND ENTERS MILLESIME MEXICO 2014 “CALEIDOSPOPIC”
A MASTER OF NORDIC CUISINE IN MEXICO
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Millesime Mexico 2014 “Caleidosocopic, Prisms of Gastronomy” pays tribute to different creative views of gastronomy and showcases the best of gourmet food. The reflection of the world seen from myriad different prisms is shown by various cuisines and will be taking place on November 4th – 6th, at the Centro Banamex in Mexico City.
This year, Mexico Millesime celebrates its fourth edition – also now giving greater importance to the architecture and design of their spaces. Besides the presence of more than 30 figures’ high Mexican and international cuisine, several interior designers will participate in the design of two restaurants creating six different and unique environments, imbued with his trademark.
Millesime Mexico becomes a kaleidoscope of cuisine, art and architecture.
One of these figures is New York City-based Nordic Star Chef Mads Refslund, who’s known for his unique creativity and ability to tell great tales through his cuisine, which promotes purity and simplicity.
Along with the 2* Michelin Chefs – the excellent Spanish Francis Paniego of Echaurren in Rioja, who seeks smarter, more individual, more effective ideas – as well as Italian Moreno Cedroni presenting his seafood cuisine, which captivates diners at his restaurant Madonnina del Pescatore in the town of Acona, Marche, – Chef Refslund will co-create a daily 6-course menu in one of the two restaurants designed for the event.
Original co-founder of Noma, a recipient of Michelin Stars and 4-times “Dish of the Year” in Denmark, Mads Refslund’s cooking is all about assessing produce and then, through different methods, fully expressing the ingredients.
“Bonding Rawness” is how he explains his philosophy. This way of cooking entails a closer assessment of produce, extending to its quality and freshness, but essentially going beyond that. Raw materials are visualized and chosen for their intrinsic value and the aim is to portray the highest expression that nature produces.
The consequence is a cuisine seeking to sustain natural ingredients and original flavours and not to pollute pure taste with excessive preparation or cooking.
Press play and experience “Bonding Rawness”
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Mads Refslund’s creations can be tasted from 4th – 6th November, at Millesime Mexico at the Centro Banamex in Mexico City. This is his second time cooking in Mexico City.
For further information see more at the official website of Mexico Millesime.
In case of press, please contact Kristian Brask Thomsen at:
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The diplomacy speaks to a strong network of 250 journalists, bloggers and writers, as well as 1500 luxury diners around the globe.
Burned Field: Perfumes & Texture from late Summer scorched Fields
“This is in fact one of the best dishes I have eaten anywhere. Presentation, performance, suspense, savour, illusion even and then some more stem from this. As the aroma captivates, the tastes tingle and tease the tongue and lips whilst the astringent, dusty, pasty textures smother and gently dry them out. A stunningly successful and convincing course this was.”
– Food Snob on Burned Field