St. Moritz Gourmet Festival 2017

USA – „Discover THE Best from the West“ 30. Januar – 3. Februar 2017

Das St. Moritz Gourmet Festival 2017 lockt mit hochkarätigen Köchen aus den Vereinigten Staaten, die in der letzten Januarwoche Feinschmecker aus aller Welt auf 1’800 m ü. M. vor der grandiosen Kulisse der schneebedeckten Oberengadiner Bergwelt verwöhnen werden.
Die amerikanische Gourmetküche, durch unterschiedlichste Kulturen beeinflusst und geprägt, garantiert beim St. Moritz Gourmet Festival 2017 vom 30. Januar bis 3. Februar unter dem Motto: USA – „Discover THE Best from the West“ eine überraschende Vielfalt an Genusserlebnissen. All diejenigen Feinschmecker, die solch aussergewöhnliche Vielfalt, verbunden mit einer unvergleichlichen Eventkultur, nicht verpassen wollen, sollten sich dieses Datum bereits in der Agenda vormerken!

Die Namen der Spitzenköche aus den Vereinigten Staaten werden im Herbst bekannt gegeben. Bereits garantiert ist: „Feinschmecker erwartet ein kulinarisch spannender Mix hochkarätiger Vertreter aus dem Land der unbegrenzten Möglichkeiten im Oberengadin“, so Reto Mathis, Präsident der Event-Organisation. Mit den amerikanischen Spitzenköchen und den ebenfalls mehrfach ausgezeichneten Küchenchefs der Partnerhotels wird das St. Moritz Gourmet Festival 2017 ein gewohnt vielfältiges Eventprogramm bieten: Den genussvollen Auftakt macht das Grand Julius Bär Opening im Kempinski Grand Hotel des Bains, gefolgt von den individuellen Gourmet Dîners und den Gourmet Safaris, der legendären Kitchen Party im Badrutt’s Palace Hotel sowie Tastings, Weinanlässen und weiteren Special Events in den Partnerhotels und Eventlocations. Beim Great BMW Gourmet Finale im Kulm Hotel St. Moritz werden alle Gastköche und Küchenchefs gemeinsam für den fulminanten Abschluss dieser Festivalwoche sorgen.

Den Kreis der langjährigen Partnerhotels, die gemeinsam mit den Eventlocations im Verein St. Moritz Gourmet Festival zusammengeschlossen sind und das Festival ausrichten, ergänzt neu das Vier-Sterne-Superior-Hotel Nira Alpina in Silvaplana-Surlej.
Der Vorverkauf für die Eventtickets startet am 1. Dezember 2016.


Die beste Köchin der Welt

Dominique Crenn of Atelier Crenn and Petit Crenn in San Francisco has been named The World’s Best Female Chef 2016. She will be honoured at The World’s 50 Best Restaurants awards ceremony at Cipriani Wall Street in New York on June 13th.

The French-born chef’s flagship restaurant in the city’s Cow Hollow district has gained huge critical acclaim since opening in 2011, with Crenn giving full expression to her philosophy of ‘poetic culinaria’. The highly artistic menus are written as poems, with both the food and verses changing seasonally, while the minimalist décor includes select pieces of artwork painted by the chef’s father. Last year the 51-year-old added a second more casual destination, Petit Crenn, to her portfolio as a more rustic foil to her ultra-refined first restaurant.

William Drew, Group Editor of The World’s 50 Best Restaurants, said, “We are proud and excited to announce Dominique Crenn as this year’s World’s Best Female Chef, celebrating her many achievements. Dominique is a distinguished and highly impressive chef, having already accomplished many firsts as a female cook, paving the way for future generations. Dominique’s passion for local produce, sustainability and dedication to the profession make her the perfect recipient of this award.”

Crenn responded to the news of the accolade by saying “It is a great honor to be chosen as The World’s Best Female Chef 2016 by my peers and the people I’ve had the pleasure to cook for. I’ve been inspired by many of the past winners of this award and so it’s a great pleasure to join their ranks and to hopefully motivate cooks around the world to work hard, be creative and achieve great things. I am proud to share this award with my chef family, the teams at Atelier Crenn and Petit Crenn, without whom this accolade would not be possible.”

The World’s Best Female Chef programme is designed to shine a light on a rarefied family of extraordinary female chefs. The award celebrates the work of a woman whose cooking most impresses the world’s toughest critics and most venerated chefs, almost 1,000 of whom voted in this category.

As a winner of The World’s Best Female Chef Award, Dominique Crenn joins a group of exceptionally talented chefs including luminaries Helena Rizzo of Brazilian restaurant Mani, Elena Arzak of Spain’s Arzak, Anne-Sophie Pic of Maison Pic in France, Nadia Santini of Dal escatore in the Italian countryside and last year’s winner, Hélène Darroze of London’s Hélène Darroze at The Connaught and Hélène Darroze in Paris.

Dominique Crenn’s career
Growing up in the vast culinary landscape of France, Dominique Crenn developed a keen interest in cuisine from her parents. While she credits her mother for an early introduction to the culinary arts, she attributes her appreciation of gastronomy to her politician father and his best friend, a well-respected food critic for the French newspaper, Le Télégramme, from whom she learned about subtle nuances and unique flavours of fine food during their numerous sojourns to some of Europe’s best restaurants.

Crenn, a graduate of the Cours Charlemagne in Paris and the Academy of International Commerce of Paris with degrees in Economics and International Business respectively, has extensively travelled the world, tasting unique and interesting ingredients along the way. Her travels took her to San Francisco where she fell in love with the Bay Area and decided to make it her home.

In 1988, Crenn began her impressive kitchen career at the much-celebrated Stars, spending two years under the tutelage of San Francisco luminaries Jeremiah Tower and Mark Franz. In the years that followed she honed her skills at San Francisco culinary mainstays Campton Place, 2223 Market, the Park Hyatt Grill and Yoyo Bistro at the Miyako Hotel, before heading to Indonesia to head the kitchen at the Intercontinental Hotel in Jakarta in 1997.

It was at the Intercontinental Hotel that Crenn made her first of many marks in culinary history, becoming the first female executive chef in Indonesia. Due to the political turmoil in South East Asia, she returned to California in 1998 as executive chef at the Manhattan Country Club in Manhattan Beach for eight years, then serving as opening chef at Abode Restaurant & Lounge in Santa Monica. Returning to San Francisco in 2008, Crenn headed the kitchen at Luce in the Intercontinental Hotel, where she earned her first Michelin star in 2009.

A profound passion for gastronomy and a desire to create a deeply personal project led Crenn to open Atelier Crenn in January 2011. Less than a year after opening, the restaurant achieved its first Michelin star in October 2011. In 2012, chef Crenn made her second mark in culinary history by becoming the first female chef in the United States to receive two Michelin stars.

The name Atelier Crenn is inspired by ‘Atelier Papa Crenn’, a studio behind her family home in north western France where her late father painted pictures inspired by natural seascapes, landscapes and food grown on the family’s farms. The menu features locally sourced produce from the Bay Area and draws on culinary traditions from around the world including her parents’ birthplace: Brittany, France. Crenn’s signature dish and the only constant on her poetic menus since the restaurant’s inception is the Kir Breton, a whimsical take on Brittany’s variation of the Kir Royale and a clever unification of an aperitif and amuse-bouche.

As well as being named The World’s Best Female Chef 2016, Crenn serves on many panels and boards with local and nationally acclaimed sustainable food activists and participates in special events such as ‘Outstanding in the Field’ and Share Our Strength’s ‘Taste of the Nation’. She is also the founder and driving force behind ‘A Movable Feast’, a series of dinners honouring CUESA (Center for Urban Education about Sustainable Agriculture) that pairs prominent local chefs with produce from a single farm. Crenn is the 2012 winner of the Food Network’s Iron Chef America.

The selection process
The World’s Best Female Chef Award is voted for by almost 1,000 international restaurant industry experts and well-travelled gourmets who make up the Diners Club® World’s 50 Best Restaurants Academy. The Academy comprises 27 separate regions around the world, each of which has 36 members, including a chairperson. None of the event’s sponsors have any influence over the voting process.

The World’s 50 Best Restaurant Awards
At the ceremony, The World’s 50 Best Restaurants 2016 will be announced, culminating in the coveted award for The World’s Best Restaurant. Further award categories include The Ferrari Trento Art of Hospitality Award, The Diners Club® Lifetime Achievement Award, The World’s Best Female Chef Award and The World’s Best Pastry Chef Award, sponsored by Cacao Barry®. The World’s 50 Best Restaurants awards will be presented in the company of the most influential restaurateurs and finest chefs from across the globe along with assembled international media.

Anmerkung GR: Wir besuchten vor zwei Jahren das Restaurant. Wir waren – bis aufs Dessert – so enttäuscht, dass ich noch nicht einmal mir die Mühe machte, ein Album anzulegen:
Allerdings war an diesem Abend die Chefin nicht im Haus.

Food for Soul

Massimo Bottura unveils new Food for Soul organisation

On 3 April 2016, chef Bottura was one of the key speakers in the new chapter of MAD symposium. This was the first time that MAD had been held outside of Denmark. The Italian chef joined chef René Redzepi, young Zimbabwean, campaigner-farmer Chido Govera, the American chef-restaurateur David Chang, chef-author Kylie Kwong and other great, culinary thinkers.

Massimo Bottura, the chef-patron of Osteria Francescana in Modena, spoke about the social responsibility of chefs in a talk entitled, „Cooking is a Call to Act“. During his discourse, chef Bottura introduced his new Food for Soul, a non-profit, cultural project to fight food wastage through cooking. He quizzed the assembled crowd: „could hunger be relieved by creative management of daily food wastage?“

Food for Soul is the continuation of Bottura’s off site Expo project Refettorio Ambrosiano in Milan. Here he was able to transform an abandoned theatre into a contemporary soup kitchen, inviting 60 chefs from all over the world to cook with the waste from Expo. Bottura insists that this was not a charity project but a cultural endeavour. Outside the building a neon sign by artist Maurizio Nannucci bears testimony to Bottura’s conviction: NO MORE EXCUSES. Artists, architects and designers contributed to the project to create a unique space. During the 6 months of Expo, 100 volunteers washed dishes, mopped the floors and served over 10,000 healthy meals cooked from 15 tons of salvaged food. Long after Expo has left the city, the Refettorio Ambrosiano continues to serve meals 5 days every week to the homeless people of Milan.

The Food for Soul organisation is Bottura’s response to the many chefs who have asked to open a refettorio in their city. The team will raise funds to renovate and rejuvenate spaces in areas that have been neglected, as well as support already existing soup kitchens in improving their service.

In June, Food for Soul will be collaborating with an established soup kitchen in Bologna in order to welcome more guests, including refugee families. Then it hopes to leap over an ocean. The city of Rio has donated an empty lot to create a Refettorio Rio. If sufficient support is committed, this Food for Soul project could open during the Rio Olympics. Besides working as a soup kitchen, the space will be used to give free tutelage and training to its guests to empower young people from the favelas through gastronomy.

The recovery of food, places and communities is aimed to give back dignity to the table. Food for Soul wants to provide an enriching environment where nourishment is not only meant to be for the body, but also for the soul.

Chef Bottura believes:
We NEED MORE places that UNITE people at the table
We NEED MORE places that REVIVE neighbourhoods
We NEED MORE places that RESTORE the body and the soul

Donations to the non-profit Food for Soul will be directed to specific projects in Italy and abroad.

Wie schmeckt vegan, free from, regional?

Der diesjährige DLG-Lebensmitteltag Sensorik findet am 24. September an der Hochschule Anhalt in Bernburg statt. Experten aus den Bereichen Lebensmittelsensorik, Produktentwicklung, Qualitätsmanagement, Trendforschung und Marketing diskutieren unter dem Leitthema „Geschmack grenzenlos? Strategien in der Welt der Lebensmittel“ über branchenübergreifende Entwicklungen und Trends und geben aktuelle Praxisbeispiele. Am Vorabend der Veranstaltung, dem 23. September, lädt die DLG zum Networking ein.

Ob „vegan“, „free from“, „regional“ oder mit Zusatznutzen – um Produkte dauerhaft in den Warenkörben zu positionieren, muss das sensorische Profil eines Lebensmittels den Geschmack und die Erwartungen der Konsumenten treffen. Denn der Genuss von Lebensmitteln verbindet sich immer stärker mit Themen wie Gesundheit und Wellness, Convenience sowie Nachhaltigkeit und Ethik. Wie müssen Lebensmittel in Zukunft hergestellt werden, damit sie die aktuellen Erwartungen an Lebensmittel erfüllen und gleichzeitig geschmacklich überzeugen?

Im Rahmen des DLG-Lebensmitteltags Sensorik diskutiert DLG-Vizepräsident Prof. Dr. Michael Doßmann mit der Vorsitzenden von Slow Food Deutschland, Dr. Ursula Hudson, dem Sensorik-Experten, Prof. Dr. Guido Ritter (Fachhochschule Münster), sowie Stefanie Lehmann, Referentin Wirtschaftspolitik, Außenwirtschaft des BVE. Im Mittelpunkt der Diskussion stehen das aktuelle Thema Regionalität und dessen Bedeutung und Einfluss auf den Geschmack, der anhaltende Gesundheitstrend und seine Auswirkungen auf den Genuss von Produkten sowie die Forderung nach mehr Transparenz bei der Auslobung von Lebensmitteln.

In Expertenvorträgen werden weitere Produkttrends aufgegriffen, die besondere sensorische Lösungen in der Produktentwicklung erfordern. So zum Beispiel bei laktosefreien Produkten, die Sarah Schwarzpaul, Omira Oberland-Milchverwertung GmbH, in den Mittelpunkt ihres Vortrags stellt. Unter dem Titel „Tasteful trotz free-from – sensorische Konflikte der modernen Zeit“ stellt sie die Frage, was Verbraucher von laktosefreien Lebensmitteln erwarten: ein im Vergleich zu konventionellen Produkten sensorisch identisches Produkt?

Vegane Ernährung als Herausforderung
Auch vegane Ernährungsformen stellen die Sensoriker der Lebensmittelwirtschaft vor Herausforderungen. Neue Rohstoffquellen kommen dabei verstärkt zum Einsatz. Malte Stampe, (CEO, Prolupin GmbH) informiert über die Entwicklung und Etablierung des Marktsegmentes Lupine. Als Zutaten in Lebensmitteln werden heute im begrenzten Umfang Lupinenmehle und Lupinenkonzentrate genutzt. Gegenüber Mehrstoffgemischen, wie sie Mehle darstellen, bieten Lupinenprotein-Isolate (LPI) aufgrund ihrer ausgeprägten technologisch-funktionellen und stofflichen Eigenschaften wie Emulgierwirkung, Schaumbildung, Gelbildung und Löslichkeit die Möglichkeit, gezielt die Struktur und Textur sowie die Sensorik von Lebensmitteln zu verändern. Sie sind in der Lage, vollständig Milch, Fleisch oder Ei in Lebensmitteln zu ersetzen. Die Lupinenprotein-Isolate (LPI) können für ihren jeweiligen Einsatz in Back- und Fleischwaren sowie Feinkostprodukten oder Teigwaren maßgeschneidert modifiziert werden. Dabei sind sie sensorisch neutral, ohne die bekannten pflanzlichen Störfaktoren aufzuweisen.

Welche sensorischen Antworten Coca Cola auf die großen Trendthemen der Lebensmittelbranche hat, präsentiert Matthias Papenfuss (Quality Specialist, Coca-Cola Erfrischungsgetränke AG) und gibt Einblicke in die Lebensmittelsensorik eines multinationalen Konzerns. Karin Tischer, Produktentwicklerin und Geschäftsführerin von „food & more“, lädt die Tagungsteilnehmer schließlich zu einem weltweiten Trendscouting ein, immer auf der Suche nach der „Strahlkraft internationaler Konzepte und ihrer Chancen in übersättigten Märkten“. Karin Tischer ist als Trendforscherin weltweit im Bereich food & beverage den neuesten kulinarischen Trends auf der Spur. Sie berichtet in einer spannenden Fotoshow von internationalen Trendforschungsreisen (u.a. aus Indien, China, Libanon, USA/ Canada) und präsentiert exemplarisch ausgewählte internationale Konzepte und Produkte sowie angesagte Trends mit wegweisendem Charakter. Dabei geht sie auf die sensorischen Aspekte und Anforderungen in Zusammenhang mit der Neu- bzw. Weiterentwicklung von Produkten sowie der Adaption ausländischer Produkte und Rezepturen auf das deutsche bzw. jeweilige europäische Geschmacksprofil ein. Sie zeigt die Strahlkraft aktueller Trends auf, wie beispielsweise „healthy“, „vegan“ und „freshness“ und erläutert die Herausforderungen und Chancen, die in übersättigten Märkten zu erwarten sind.

Das vollständige Programm des DLG-Lebensmitteltags Sensorik 2015 können Interessenten bei der DLG, Tel. 069/24788-311, Fax 069/24788-8311, E-Mail: anfordern. Das Programm mit den Anmeldeformularen ist auch im Internet abrufbar unter

Besser Fett verbrennen

Roten Traubensaft trinken oder rote Trauben essen hilft bei der Fettverbrennung und senkt den Blutzuckerwert – das fand der Biochemiker und Molekular-Biologe Neil Shay from OSU College of Agricultural Sciences in Oregon – Rotwein hat die selben Folgen, negativ wirkt sich jedoch der Alkohol aus

Hier die Pressemitteilung der Oregon State University:
Drinking red grape juice or wine – in moderation – could improve the health of overweight people by helping them burn fat better, according to a new study coauthored by an Oregon State University researcher.

The findings suggest that consuming dark-colored grapes, whether eating them or drinking juice or wine, might help people better manage obesity and related metabolic disorders such as fatty liver.

Neil Shay, a biochemist and molecular biologist in OSU’s College of Agricultural Sciences, was part of a study team that exposed human liver and fat cells grown in the lab to extracts of four natural chemicals found in Muscadine grapes, a dark-red variety native to the southeastern United States.

One of the chemicals, ellagic acid, proved particularly potent: It dramatically slowed the growth of existing fat cells and formation of new ones, and it boosted metabolism of fatty acids in liver cells.

These plant chemicals are not a weight-loss miracle, cautions Shay. “We didn’t find, and we didn’t expect to, that these compounds would improve body weight,” he said. But by boosting the burning of fat, especially in the liver, they may improve liver function in overweight people.

“If we could develop a dietary strategy for reducing the harmful accumulation of fat in the liver, using common foods like grapes,” Shay said, “that would be good news.”

The study, which Shay conducted with colleagues at the University of Florida and University of Nebraska, complements work with mice he leads at his OSU laboratory. In one 2013 trial, he and his graduate students supplemented the diets of overweight mice with extracts from Pinot noir grapes harvested from Corvallis-area vineyards.

Some of the mice were fed a normal diet of “mouse chow,” as Shay calls it, containing 10 percent fat. The rest were fed a diet of 60 percent fat – the sort of unhealthy diet that would pile excess pounds on a human frame.

“Our mice like that high-fat diet,” said Shay, “and they overconsume it. So they’re a good model for the sedentary person who eats too much snack food and doesn’t get enough exercise.”

The grape extracts, scaled down to a mouse’s nutritional needs, were about the equivalent of one and a half cups of grapes a day for a person. “The portions are reasonable,” said Shay, “which makes our results more applicable to the human diet.”

Over a 10-week trial, the high-fat-fed mice developed fatty liver and diabetic symptoms – “the same metabolic consequences we see in many overweight, sedentary people,” Shay said.

But the chubby mice that got the extracts accumulated less fat in their livers, and they had lower blood sugar, than those that consumed the high-fat diet alone. Ellagic acid proved to be a powerhouse in this experiment, too, lowering the high-fat-fed mice’s blood sugar to nearly the levels of the lean, normally fed mice.

When Shay and his colleagues analyzed the tissues of the fat mice that ate the supplements, they noted higher activity levels of PPAR-alpha and PPAR-gamma, two proteins that work within cells to metabolize fat and sugar.

Shay hypothesizes that the ellagic acid and other chemicals bind to these PPAR-alpha and PPAR-gamma nuclear hormone receptors, causing them to switch on the genes that trigger the metabolism of dietary fat and glucose. Commonly prescribed drugs for lowering blood sugar and triglycerides act in this way, Shay said.

The goal of his work, he added, is not to replace needed medications but to guide people in choosing common, widely available foods that have particular health benefits, including boosting metabolic function.

“We are trying to validate the specific contributions of certain foods for health benefits,” he said. “If you’re out food shopping, and if you know a certain kind of fruit is good for a health condition you have, wouldn’t you want to buy that fruit?”

The research was supported by the Institute of Food and Agricultural Science at the University of Florida and Florida Department of Agriculture and Consumer Services. The study appeared in the January issue of the Journal of Nutritional Biochemistry.

Shay’s research with mice was supported by the Blue Mountain Horticultural Society, the Erath Family Foundation, and the OSU College of Agricultural Sciences.

Massimo Bottura mit White Guide Preis ausgezeichnet

Was bei uns der rote Guide ist, ist in Schweden der White Guide – Jedes Jahr vergibt der renommierte White Guide den „White Guide Global Gastronomy Award“ an den für den White Guide derzeit besten Koch der Welt – in 2014 ist das Massimo Bottura in Modena, Italien

Hier die Mitteilung des White Guides aus Schweden:
For the eighth year running, White Guide proudly presents the White Guide Global Gastronomy Award laureate. The distinction is given to a creative chef of international prominence, who is at the apex of his or her professional orbit and who has become an example and inspiration within and for contemporary gastronomy.

Massimo Bottura, osteria francescana, Modena, Italien.

The jury’s motivation: For continuously reinventing one of the world’s most beloved cuisines – the Italian
– and elevating it to new amplitudes for senses and minds to explore and enjoy. In constant dialogue with a rich but conservative tradition, Massimo Bottura has developed a dazzling culinary artistry, covering a broad range of expressions from the seemingly simplistic to the intellectually complex. Re-engineering what a meal could and should be all about – bridging history with future, North with South, technology with legend and culture with environment, all with an artist’s sensitivity and passion – he has been a major force in evolving the gastronomy of Italy from a standstill backwater to the bubbling melting pot of great traditions and talented innovation it is today.

Chef Massimo Bottura has been named by Italian art critic Achile Bonito Oliva as the sixth me member of the Italian “transavanguardia” art movement, which expressed the crossover of traditional painting techniques with modernist thinking to embrace a new style of contemporary Italian art in the 1980s with painters Chia, Clemente and Palladino at the forefront. Indeed, there are many parallels to Massimo Bottura’s work in gastronomy.

After having worked with Alain Ducasse at Louis XV in Monaco, Bottura opened Osteria Francescana in his native Modena in 1995. Inspired by the artist movement and his experiences abroad, he began applying critical rigour and contemporary culinary techniques. The results were often met with bitter outcries. Accused of turning his back on Italy’s culinary heritage, Bottura realised that he had to win his conservative compatriots over and so he began to re-create traditional recipes in a playful manner. A mortadella sandwich became a Memory of a Mortadella Sandwich in the form of a concentrated mortadella foam with a bite of crunchy bread. A classic Tagliatelle al ragù was re-constructed by cooking each cut of meat separately:
then assembling the ragù on the plate. The northern Italian tradition of boiled meats became Bollito, not Boiled. Here once again he embraced tradition by abandoning traditional cooking methods in favour of sous-vide to improve flavour and texture.

In 2000 he met Ferran Adrià. After working a season in his kitchen, he returned to Modena even more convinced that evolution was the only way to bring the rich culinary Italian heritage into the future. Thus he began a series of recipes called ’Tradition in Evolution’ which would become his trademark over the course
of his career. His in-depth investigation of the Classics, trying to understand what had become routine and where a new understanding of ingredients and technology could restore the classic dishes and even elevate them to new heights, brought him recognition not only in Italy but also abroad. In 2002 he was awarded his first Michelin star and with each consecutive star – the second came in 2006 – Bottura invited his guests to join him on more adventurous journeys to discover the rich plethora of Italian produce, ingredients, traditions and artisans. “Tradition in Evolution” is still the foundation of Bottura’s philosophy, and the continuous exploration of Italy – from the Alps in the North to the outmost tip of Pantelleria in the South – his quest.

In recent years Bottura has taken some crucial initiatives to safeguard and salvage threatened culinary assets and fragile habitats, such as the river Po delta and lagoons, home for its rare and endangered eels. He has also initiated campaigns to support and promote producers and artisans reeling from the devastating earthquakes to hit Northern Italy in 2012.

A third star was bestowed on the stunningly beautiful Osteria Francescana in the historical centre of Mode- na at the end of 2011. Its walls testify as much to Bottura’s – and his wife Lara’s – love for art, as his dramatic plating vouches for his culinary artistry. Today Massimo Bottura is one of the world’s most celebrated chefs, and his restaurant ranks among the top 3 on The World’s 50 Best Restaurants list.

Previous winners of the White Guide Global Gastronomy award:
2007: ferran adrià, el bulli, roses, spain
2008: Charlie trotter, Charlie trotter’s, Chicago, usa
2009: fergus henderson, st. John, london, england
2010: rené redzepi, noma, Copenhagen, Denmark
2011: alain Passard, l’arpège, Paris, france
2012: David Chang, Momofuko, new york, usa
2013: Gastòn acurio, astrid y Gaston, lima, Peru

Michelin Frankreich 2014

The 2014 MICHELIN guide will be on sale from 28 Feb
ruary and available online and
on all digital media. The guide lists over 8,860 hotels and restaurants (including 492 new establishments). It highlights the rise of a new generation of young chefs.

This year the MICHELIN guide awards
stars to the
Assiette Champenoise
, in
Reims. In this truly exceptional restaurant, Chef Arnaud LALLEMENT offers a particularly
creative and strikingly contemporary selection of cuisine. For Michael ELLIS, International
Director of the MICHELIN guides “When our inspectors travel throughout France, they
for unique restaurants that are worth the journey,
that astound the palate and spark emotion.
This how we feel about Arnaud LALLEMENT’s cuisine,
which is very much a reflection of
himself: it is deeply rooted in his father’s legacy
, to which Mr. LALLEMENT adds his own
very personal touch. Ultimately, by seeking the fin
est ingredients throughout France, and
surrounded by artisans trusted by his father before
him, Arnaud LALLEMENT uses his
remarkable know-how and technique to design dishes
of great finesse , where tastes and
textures are as subtle as they are delicious.”

The 2014 selection also boasts
six new
star restaurants
: the
Villa Madie
in Cassis
(Bouches du Rhône), the
Table du Connétable
in Chantilly (Oise), the
Courchevel 1850 (Savoie), the
in Kayseberg (Alsace),
Il Cortile
in Mulhouse
(Alsace) whose chef is the first Italian in France
to be awarded two stars, and
Paris (16th arrondissement), whose chef Akrame BENALLAL is only 33 years old.

France’s gastronomical energy is found throughout the country, and is illustrated by the
restaurants that are awared
with one
. With seven chefs under 30, the younger generation
truly stands out this year. Oscar GARCIA, from the
Table d’Uzès
(Gard), is awared his first
star at only 25 – making him one of the youngest starred chefs in France! This new
generation of young chefs trained in the finest kitchens, and they do not hesitate to launch
their own restaurants, often choosing small and relaxed establishments to start out on their
own: this illustrates a changing of the guard in French restaurants!
As they travelled throughout France during the year
, our inspectors noticed that
restaurateurs have been paying particular attention
to their prices. As they did last year,
chefs are increasingly focused on offering quality
cuisine at reasonable prices. Indeed, 115
starred restaurants offer a set menu for 30 euros or less, often at lunchtime – so a starred
meal does indeed rhyme with affordable prices! For
example, young chef Florent Ladeyn
offers a 21-euro lunch set menu is his Flanders family restaurant,
l’Auberge du Vert Mont
in Boeschepe. Similarly, the chef Lloyd Tropeano offers delicious and surprising dishes for
around 20 euros in his
Bistrot de Lagarde
in Lagarde d’Apt (Provence).

MICHELIN guide inspectors are always on the look-out for new addresses and hidden gems,
and have tested all sorts of restaurants (brasseries, bistros and small restaurants as much as
fine dining restaurants) and styles (French, Italian, Asian, modern, traditional) every day. The
inspectors are anonymous: they behave like ordinary
customers and always pay for their
meals. But they assess each dish as professionals,
always according to the same five
criteria: the quality of the ingredients used, the
chef’s personality as expressed in the cuisine,
mastery of the cooking technique and harmony of flavors, value for money and – of course –
consistency. The best restaurants are awarded a Bib
Gourmand or Michelin stars – a
distinction based exclusively on cuisine quality and that is always a collegial decision.
Comfort and service are assessed separately.

For over a century, MICHELIN guides have helped travelers on their journeys by offering
them a selection of the best restaurants, hotels and guesthouses throughout the world.
Today, the 24 MICHELIN guides cover 23 countries on
three continents.
The France MICHELIN guide will be on sale from 28 February for 24.90 euros. It lists 8768
establishments, including:

4477 hotels and guesthouses, and 4384 restaurants –
610 starred restaurants, including

one star
(57 new),

two star
(6 new)
three star
(1 new) restaurants.
651 Bib Gourmand Restaurants
(110 new) sind auch dabei.

The Paris MICHELIN guide will also be on sale from
28 February for 15.90 euros.
It lists
608 restaurants, including 66 new establishments.

Rasmus Kofoed

Dinner mit dem Dänischen Bocuse d’or Rasmus Kofoed auf den Malediven im Six Senses Laamu am 8. und 12. März – 150 US$ fürs Menü

Hier die Nachricht des Hotels
Six Senses Laamu is delighted to welcome Celebrity Chef Rasmus Kofoed for two exclusive dinners on 8 and 12 March 2014.

The signature dinners will take place in LEAF, a stunning restaurant perched on stilts a bove the resort’s organic garden. It is from here that many of the fresh ingredients for the special dinners will be harvested along with produce from local fishermen and farmers.

Hailing from Denmark, Rasmus Kofoed is both a chef and restaurateur who won the gold medal at the 2011 Bocuse d’Or. He had previously been awarded the bronze medal in 2005 and the silver medal in 2007 in the same competition.

Chef Kofoed is the head chef and co-owner of Geranium, a restaurant of some note in Copenhagen. Geranium has a lucid, light and dynamic kitchen, focusing on creating meals that involve all our senses – restoring, challenging and enriching.

Rasmus Kofoed received his training at Hotel D’Angleterre on Kongens Nytorv in Copenhagen followed by tenure in the two-Michelin-star restaurant Scholteshof in Belgium. On his return to Copenhagen, he served as head chef at several top restaurants before opening his first restaurant, Geranium, which was awarded a Michelin Star in 2012 and two Michelin stars in 2013.

Guests wishing to join these dinners should make reservations in advance, or upon arrival at the resort through their butler. A maximum of 30 guests will be welcomed at each dinner, the events are priced at US$150++ per person.

Daniel Humm Interview

Jens Darsow befragt den derzeit besten amerikanischen Küchenchef (Platz 5 weltweit)


    Was charakterisiert in Ihren Augen einen Genießer?
    Somebody who understands provenance as much as they understand ingredients and who understands preparation as much as they understand philosophy.

    Mit wem würden Sie gern mal ein Menü kochen?
    Andre Soltner.

    Mit wem würden Sie am liebsten mal Essen gehen und wo?
    With Miles Davis at Rao’s in New York.

    Welches ist ihr Lieblingsfisch und wie zubereitet?
    Sole meunière.

    Ihr Hauptcharakterzug?
    I am serious about what I do but I don’t take myself too seriously. I take pleasure in working hard and playing hard.

    Ihr Motto?
    „Don’t be afraid to take inspiration from unexpected places!“

    Ihr Lieblingsgericht?
    Roast chicken.

    Was essen Sie überhaupt nicht?

    Was wollten sie als Kind partout nicht Essen?

    Was haben Sie als Kind am liebsten gegessen?
    Homemade pizza.

    Welche regionale Persönlichkeit bewundern Sie am meisten?
    The Rolling Stones.

    Welche regionale Spezialität mögen Sie am liebsten?
    Smoked fish.

    Ihr Lieblingsrestaurant in der Region?

    Ihr Lieblingsrestaurant außerhalb der Region?
    Schloss Schaunstein.

    Welchen Küchenchef (lebend) bewundern Sie am meisten?
    Michel Bras.

    Der ideale Chef muss wie sein?
    A perfectionist with the ability to lead and with the mental capacity to be creative.

    Der ideale Sous Chef muss folgende Eigenschaften haben?
    The ability to find beauty in organization, precision, and repetition.

    Welche Fehler in der Küche entschuldigen Sie am ehesten?
    Mistakes that allow people to learn from them such that they aren’t repeated.

    Ihr größter Fehler?
    Difficult to say.

    Welche Eigenschaften schätzen Sie bei Köchinnen am meisten?
    They tend to have a very even-keeled, calming personality.

    Ihr Lieblingsurlaubsland oder Region?

    Welches Land würden Sie gern mal 4 Wochen bereisen und die jeweiligen Spezialitäten, die Küche und die Leute kennen lernen?

    Ihr Lieblingsgetränk?
    Manhattan cocktail.

    Ihr Lieblingswein?
    Chateau de Beaucastel.

    Champagner genieße ich am liebsten ( wo und wann )?
    Krug—there’s never a bad time for it!.

    Ihre heimliche Leidenschaft?

    Ihre Lieblingsbeschäftigung?
    I like to run and bike and spend time with my girls.

    Welches Buch haben Sie als letztes gelesen?
    Patti Smith’s Just Kids.

    Wie viele Kochbücher haben Sie?
    2 of my own and hundreds in my collection.

    Welches ist Ihr Lieblingsfilm?
    25th Hour.

    Was schätzen Sie an Ihren Freunden am meisten?
    Their undying support for me and for my restaurants.

    Nachhaltigkeit in der Küche bedeutet für mich?
    Knowing where my ingredients come from and treating them and the people growing them with the utmost of respect.

    Was war Ihre schlimmste Küchenpanne?
    My first date cooking for my now-wife, I decided to make a roasted chicken. We started drinking wine and talking and I quickly forgot about the chicken…until I started smelling that something was burning. Needless to say, we ended up going out for Chinese food instead.

    Mit wem würden Sie gern mal eine Nacht in der Küche verbringen?
    Alain Chapel.

„Don’t be afraid to take inspiration from unexpected places!“
Daniel Humm
Eleven Madison Park & the NoMad, NYC
Madison Ave 11
10010 New York, NY
Vereinigte Staaten

New York City

Eleven Madison Park
Campton Place, San Francisco
Gasthaus zum Gupf, Schweiz

Ein Besuch bei Daniel Humm:
Bilder vom Menu im EMP:

Die 20 teuersten Hotels der Welt

The most expensive luxury hotels have been tabulated and the North Island Lodge in the Seychelles has secured the number one spot. A new survey from revealed this finding after comparing the rates of luxury hotels across the globe. The main summer holiday month of August 2013 served as the basis of comparison.

A couple who wants to spend the night at the North Island Lodge this summer will have to pay an eye-popping $5843 nightly. This luxury lodge’s remote location in the Seychelles is likely a contributor to its high price tag. Indeed, visitors must take a 15-minute helicopter ride to reach it on the main island of Mahé. That overnight rate easily positions the lodge ahead of the second-place finisher, the Laucala Resort. Situated on Fiji’s Laucala Island, a one-night stay at this number two resort averages $5040.

Another five African lodges, four of them safari camps, are found inside the Top 10. Europe’s most expensive hotel is the Cala di Volpe, located in Sardinia’s Costa Smeralda. There a double room averages $2939 during August, thus ranking as the ninth most expensive luxury hotel in the world.

Following are the world’s 20 most expensive hotels. The rates listed reflect the average nightly price a couple has to spend to stay at each respective resort for the period spanning August 1–31, 2013.

Rank       Name of Hotel       Location     Avg. rate/ night
1.       North Island Lodge       Seychelles     $5843
2.       Laucala Resort       Fiji     $5040
3.       Khwai River Lodge       Botswana     $4060
4.       Savute Elephant Camp       Botswana     $4020
5.       Eagle Island Camp & Spa       Botswana     $3970
6.       Singita Grumeti Reserves       Tanzania     $3570
7.       King Pacific Lodge       Canada     $3249
8.       Mnemba Island Lodge       Tanzania     $3100
9.       Hotel Cala di Volpe       Italy     $2939
10.       Queen Charlotte Lodge       Canada     $2800
11.       Le Dune, Forte Village Resort       Italy     $2778
12.       Singita Lebombo Lodge       South Africa     $2634
13.       Four Seasons Tented Camp       Thailand     $2470
14.       The Wakaya Club and Spa       Fiji Islands     $2240
15.       Maia Luxury Resort & Spa       Seychelles     $2238
16.       Singita Ebony Lodge       South Africa     $2082
17.       Canouan Resort       St. Vincent     $2040
18.       Amankora       Bhutan     $1987
19.       La Réserve Paris       France     $1929
20.       Hotel Romazzino       Italy     $1824

About the Methodology:
The survey was conducted in June/July 2013. For all luxury hotels, the lowest available price, on average, a couple has to spend to stay at the respective resorts was established for the month of August 2013. Only such resorts hosting a minimum of 20 people were considered. The rates were taken from the respective hotels’ websites, were requested by phone or were drawn from the leading hotel-booking sites. In all cases, the lowest available price was used in tabulating the results.