Good Taste – Page 4 – Ocean Blue WORLD

MAD for Noma: René Redzepi Brings Together the Global Food Community

René Redzepi Seeks to Bring Together a Global Food Community with MAD

From opening Noma, one of the top restaurants in the world, to uniting the global food community for positive change, René Redzepi is an epicurean superhero.

As the legendary Noma prepares to open its doors again as Noma 2.0, with reservations having sold out instantly and over 35,000 people on the waitlist, Redzepi continues to transform the culinary community.

Already a four-time winner of the title of World’s Best Restaurant and the distinction of two Michelin stars, the iconic Noma in Copenhagen, Denmark has always reached for the highest standards.

In the spirit of renewed motivation, Redzepi and his team left Noma behind to travel and learn from other parts of the world. They opened outrageously successful Noma pop-up restaurants in Japan, Australia and Mexico, sourcing and incorporating local ingredients, such as mussel michelada in Mexico.

Inspired by working internationally and discovering the best food of the Nordic countries, Noma 2.0 will focus entirely on seasonal delicacies, with a new greenhouse and urban farm complementing the new restaurant.

René Redzepi and his team plan to offer a diverse menu, divided into three seasons throughout the year. Each menu will offer radically different cuisine, featuring the freshest ingredients of the season.

With the exclusive grand opening on February 15^th, this season’s menu is based on peak Seafood Season, featuring fresh, sustainably caught seafood.

#MakeItHappen for MAD

Beyond culinary mastery, René Redzepi is also furthering the discussion about the future of food.

With the founding of the nonprofit MAD, which comes from the Danish word for “food,” the renowned chef also shows dedication to making a difference in the world’s restaurants, communities and society at large.

As food is an integral part of many of the world’s most persistent challenges, MAD’s focus is to help inspire, educate, and find creative, sustainable solutions for these issues. MAD prepares the culinary community to be leaders in building a better, healthier, more sustainable, and more delicious future.

MAD started as a two-day Symposium in a red circus tent pitched in Copenhagen’s harbor.

Today, the event assembles brilliant, prominent figures from the gastronomic world and other disciplines, in order to further the conversation, spark innovation and spur action. Matters such as sustainable agriculture and social entrepreneurship, and the roles of science, health and creativity all provide actionable inspiration. MAD has also developed to include local and international events, free online education resources and publications.

The restaurant community plays a major role in shaping a better, more sustainable future for food. MAD builds programs that provide the food world with practical tools and a dynamic network to improve their profession and further the public’s awareness of these issues.

If you share an appetite for change like René Redzepi, MAD is an organization for you to support. #MakeItHappen and support MAD now.

Coi is the Newest Three-Michelin-Starred Restaurant in the Americas

The Newest Three-Michelin-Starred Restaurant in the United States

When the announcement came that Coi was prestigiously awarded three-Michelin-stars, this San Francisco restaurant was the talk of the town.

Not only has Coi achieved Michelin’s highest honor of “exceptional cuisine, worth a special journey,” the restaurant also elevated San Francisco’s culinary scene to the top spot in North America.

With seven three-star restaurants this year, San Francisco beat out New York and Chicago for the top spot, which have five and two restaurants, respectively.

To add even more excitement, shortly after earning its additional star, Coi’s Executive Chef, Matthew Kirkley, departed to partake in the top international culinary competition, Bocuse d’Or.

Now, Erik Anderson has taken over as Executive Chef, after Matthew Kirkley and Chef-Owner Daniel Patterson have taken on other culinary pursuits.

Anderson’s experience revamping the 70-year-old Grand Café in Minneapolis, and The Catbird Seat in Nashville, a fine-dining restaurant that shot to the top of national best restaurant lists.

With the gravity of becoming a three-Michelin-stars restaurant, of which there are only about 100 restaurants worldwide, the new head chef is eager to please.

His philosophy is “[keeping] the food at the highest level possible and the service at the highest level possible, and then everything falls in line.”

The Menu

A one of the most esteemed restaurants in the country, Coi is seafood-centric, which goes along with its location in the North Beach neighborhood of the city.

With a penchant for French classic technique, mixed with West Coast style, the menu includes Dungeness crab terrine prepared with citrus leaves, black sesame, Shinko pear and lily bulb, and a tourte with duck, foie gras, sweetbread, Armagnac prune and black truffle.

The tourte is a nod to three-Michelin-starred Parisian restaurant, l’Ambrosie, and a nostalgic reference to his father, a classically trained French chef.

Besides the addition of Anderson, the “core of Coi’s culinary team remains the very same that was recently awarded those three Michelin stars.”

General Manager Michael Judge, and Chef De Cuisine Daniel Ryan remain, as well as the distinctive wine pairings by Wine Director Courtney Olson. Chef Riley Redfern continues to lead the pastry department, which includes a delectable Chocolate Mille-Feuille.

With the thrilling addition of a third Michelin star added this year, and a new menu from Erik Anderson, Coi is in good taste for 2018.

A Sophisticated, Eclectic Brasserie Adds Contrast to Traditional San Miguel de Allende

Bovine is San Miguel de Allende’s Chic New Brasserie

Among the colorful homes, cobblestone streets and Baroque Spanish architecture of UNESCO World Heritage site, San Miguel de Allende, lies a new “metro-chic brasserie.”

With a concept and atmosphere that “escapes” from modern Mexican, Bovine offers a surprising yet delightful contrast within this colonial city.

Behind this gourmet haven is the collaboration of some of the brightest talent in Mexican hospitality – the director of the top city hotel in the country, Bruce James, and the chef of one of Mexico’s top restaurants, Paul Bentley.

“San Miguel de Allende has evolved into a hot new culinary hub of Mexico, making it the perfect spot to introduce our brasserie concept to the country’s dining scene,” said Bruce James, director of Hotel Matilda, recently named the top city hotel in Mexico by Travel + Leisure.

Australian Chef, Paul Bentley, comes from highly-regarded experience in New York, Tulum and Guadalajara, and his Magno Brasserie in Guadalajara was named the Best New Restaurant in Mexico by Travel + Leisure.

Located in the spirited center of the city, on the main plaza just steps from the iconic cathedral, Bovine blends the old-world with vibrant, contemporary style.

An Elegant Mix of Brasserie & Steakhouse

The menu is a mix of brasserie and steakhouse, serving comfort food with layers of complexity through the impeccable French technique of Chef Paul Bentley.

“The purpose of Bovine is always to surprise, without complications and a lot of flavor,” said Paul Bentley.

With a menu full of surprises, Bovine is not your average steakhouse. Steak Tartare prepared with truffles and tarragon aioli offers a modern twist. Braised Beef Ribs are smothered in a red wine reduction with bacon, onion, radishes and carrots. The Bovine Hamburger patty is a mix of brisket, ribeye, chuck and braised shortribs and is infused with lemon zest.

The menu also caters to purists who wish for the finest meats cooked on wood grills, including Cote de Boeuf, which is dry-aged for 45 days, and top-tier Rib Eye and New York Strip steaks.

In a six-course private dining experience for up to ten, Bovine offers Mesa Dragones, featuring a special menu by Chef Paul Bentley, and pairing with premium artisanal tequila.

Beyond a memorable meal at Bovine, the city is truly a culinary destination thanks to another of Bruce Jame’s collaborations. Teaming up with superstar Mexican chef Enrique Olvera at Hotel Matilda’s Moxi has quickly turned the city into a gastronomic hub. Not to mention the fact that San Miguel de Allende was also named the world’s best city, would be in bad taste.

Enjoy a unforgettable meal at Bovine.

Cozy up with Celebrities at this Rustic Chalet Restaurant in St. Moritz

Chesa Veglia

In 1936 Badrutt’s Palace Hotel had its historic farmhouse in the center of St. Moritz converted into a unique meeting point for gourmets and night owls. The rustic and cozy ambience of the Chesa Veglia has always attracted the famous that like to frequent one of the three restaurants and two bars.
This slate-roofed, chalk-white chalet restaurant dates from 1658. The softly lit interior is all warm pine and creaking wood floors, while the terrace affords lake and mountain views. Sample regional specialties like Bündner Gerstensuppe and venison medallions with Spätzli.
The Chesa Veglia cannot deny its origin as a farmhouse. It is still rustic today. But just so popular. Numerous celebrities return because they love its cozyness. The Patrizier Stuben convey the soothing atmosphere of a chalet. Matched by Swiss specialties on offer – and much more.

Via Veglia 2
Badrutt’s Palace
St. Moritz, Switzerland
badruttspalace.com

Richard Ekkebus’ Michelin-Starred Restaurant at the Landmark Mandarin Oriental, Hong Kong

Richard Ekkebus

Richard Ekkebus is the Culinary Director at the Landmark Mandarin Oriental, Hong Kong, overseeing the entire Food and Beverage at one the city’s most luxurious and distinctive five-star hotels. Under Ekkebus’s direction, Amber, the hotel’s contemporary French restaurant has been, for the nine consecutive years awarded two Michelin stars by the Michelin Guide for Hong Kong and Macau, ranked No. 3 on Asia 50 Best Restaurants list and voted 24th best restaurant of the world by World’s 50 Best Restaurants 2017.
In 2015, Ekkebus was awarded the “Chevalier de l’Ordre national du Merite” by the President of the French Republic, Francoise Hollande. Created in 1963 by President Charles de Gaulle, The Order of Merit recognises distinguished service to France, in the public and private sectors.
Ekkebus began his illustrious career via an apprenticeship in his native Holland under Michelin-starred chefs Hans Snijders and Robert Kranenborg. In Holland, he won the prestigious Golden Chef’s Hat for “Young Chef of the Year”, an honour that encouraged him to further perfect his art under the tutelage of some of the greatest three-star chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy.
Following that, Ekkebus held executive chef positions first at the Royal Palm in Mauritius and then at The Sandy Lane in Barbados. He accepted the same role for The Landmark Mandarin Oriental in 2005. Trained in the conventions of classic French cuisine, Ekkebus is much admired for his fresh ideas and innovative spirit represented in his forward-thinking cooking.

This Top Latin American Restaurant is Defining Mexican Cuisine

Defining Mexican Cuisine: Pangea

Since the beginning of his cooking career chef, González Beristáin has aspired to introduce Mexican cuisine on the world. After nearly two decades of industry experience in Monterrey, the Baja California native has drawn on his contemporary European training techniques and creative use of local ingredients to not only accomplish that dream, but exceed it.
Over the years Beristáin has established himself as one of Mexico’s most critically acclaimed chefs through his six restaurants, craft brewery, wintery and gourmet catering service – but his successes don’t stop there. Chef Beristáin’s flagship restaurant, Pangea has just been listed as number 19 in Latin America’s 50 Best Restaurants 2017.

After opening Pangea 19 years ago, Beristáin’s take on contemporary cuisine has implemented a revolutionary shift in the gastronomic scene in Mexico. Today, Pangea offers guests the choice from a seven-course tasting menu, or the à la carte option with eye-catching mains including: sous-vide duck breast with date mole and a porcini and foie gras sauce, or grilled octopus with chickpea stew, chorizo, piquillo peppers and a parsley and lemon coulis.

Although Pangea plans to move to a new location in the coming year, chef Beristáin continues to play a key role in establishing Mexico’s place on the world culinary stage.

CHAMPAGNE WISHES AND CAVIAR DREAMS – PETROSSIAN SINCE 1920

In Paris, during the Roaring Twenties, caviar became a fine delicacy served by polite society. Exiled Russian royalty revived the art of caviar with the help of the Petrossian family who became legend for serving this fine delicacy at the world’s grandest tables, creating a symbol of luxury and an indispensable ingredient of high society dining finesse.
Why Petrossian Caviar? For nearly ninety years, Petrossian caviar has stood for excellence. This legacy of quality began with two brothers, Melkoum and Mouchegh Petrossian, who moved to France and distributed caviar imported from bountiful Caspian Sea sturgeon. During their expansion, Petrossian opened a restaurant in New York City which carries on today as Petrossian was the first major distributor to work with sturgeon farms; providing sustainable gourmet options.
“Good caviar should have distinct eggs that separate when you roll them on the roof of your mouth” asserts Alexandre Petrossian, third generation VP of Petrossian. “They need to pop.” When you open a tin, the caviar should be shiny, each egg glistening. “Good caviar sparkles like diamonds.”
To accompany caviar, the famed Paris caviar house recommends rinsing the palate with a dry alcohol, ideally a fine vodka or vintage Champagne, because as Ludwig Bemelmans, the internationally known gourmet author put it, “Caviar is to dining what a sable coat is to a girl in evening dress.”

Les Deux Garcons

LES DEUX GARÇONS

The establishment was purchased in 1840 by Guerin and Guidoni two waiters who gave the current brasserie its name, and it became a haunt for the beau monde of Aix. Paul Cezanne enjoyed a very leisurely three-hour apéritif before dinner daily with the novelist Emile Zola, or with other artists also partial to the simple peasant dish aïoli.

Many other famous names have downed a glass here too, including Picasso, Churchill, Piaf, Delon, Belmondo and Cocteau. More recently, Sophie Marceau, Hugh Grant and Georges Clooney all dropped by. Sketches of some of these clients decorate the walls on the main staircase.

Today the classy ambiance remains, though the clientele is just as likely to consist of tourists and students, described thus by Peter Mayle in A Year in Provence: “Aix is a university town and there is clearly something in the curriculum that attracts pretty students. The terrace of the Deux Garçons is always full of them as if they are taking a degree course in café deportment…”

Waiters in long black aprons zip to and fro and along the wide terrace where patrons watch the world in the generous shade of a plane tree in summer or the comforting glow of an outdoor heater in winter. The food is traditional bistro fare although regulars are known to linger over a rosé, a pastis or a coffee.

You don’t go there for its food or its service (though both are perfectly adequate) but to soak up its rich history, marvel at the ornate First Empire interior and bask on the terrace, a wonderfully pleasant spot simply to sit and watch the passing parade.

53 bis Cours Mirabeau,

13100 Aix-en-Provence, France

lesdeuxgarcons.fr

SEARED, at One&Only Palmilla, Los Cabos

Concieved together with culinary master Jean-Georges Vongerichten, SEARED by One&Only™ is the newest addition to One&Only Palmilla’s culinary prowess, presenting the finest steaks and freshest seafood alongside Mexico’s most comprehensive wine list.

From Wagyu A5 and Kobe certified to succulent rib eyes and tenderloins, 15 different cuts of the highest quality beef are prepared to exacting standards, rivalling the world’s renowned steakhouses. The menu takes full advantage of the sea as well, with local spiny lobsters and whole red snappers grilled to perfection, and a delicious complement of chilled seafoods and Hamachi sashimi. Guests will be blown away by the vast array of flavours and choice.

Eric Scianimanico is a multi-skilled Chef with over thirty years of experience in the hospitality industry. He began his career at Novotel La Défense in Paris and for the following nine years moved to three different hotels in the French capital before moving as Chef de Partie at Gorges de Pennafort Vars a 1-star Michelin restaurant in the south of France. In 1998 Eric moved to México where he worked for Hotel Presidente, Esperanza, an Auberge Resort, and Las Ventanas al Paraíso, a Rosewood Resort. In 2013, Chef Eric was invited to join Executive Chef Sebastien Agnes at Market by Jean-Georges, a uniquely original dining concept for One&Only Palmilla where he worked as Executive Sous-Chef for three years. After the reopening in 2015 Chef Eric kept working at the newly opened SEARED restaurant. Chef Eric Scianimanico has worked closely with the team at SEARED where he demonstrated his vast culinary experience, knowledge and skills which lead to be promoted to Executive Chef at SEARED in May 2016. Chef Eric and his team in the kitchen have worked closely to bring the best to the table. Chef Eric also overlooks Suviche, Breeze and Private Dining.

SOURCE: ONE&ONLY PALMILLA