Vegas Uncork’d

Bereits zum achten Mal verwandelt sich Las Vegas im Mai 2014 zum Feinschmecker-Mekka. Hier findet vom 8. bis 11. Mai die kulinarische Veranstaltungsreihe Vegas Uncork’d statt. Das heiß ersehnte und weltweit renommierte Food-Festival ist 2014 größer als jemals zuvor – mit einmaligen Events, die es so nur in Las Vegas geben kann. Das diesjährige Motto „Bon Appétit“ trägt nicht nur dem Schirmherren – dem gleichnamigen renommierten Food-Magazin – Rechnung, sondern trifft das Programm auf den Punkt. Für vier Tage lädt die Wüstenmetropole Gäste aus der ganzen Welt zum intimen Stell-Dich-ein mit den weltbesten Spitzenköchen und zu kulinarischen Erlebnissen der Extraklasse. Also: Guten Appetit!

Speisen und Feiern mit den Spitzenköchen
Längst gilt Las Vegas als Garant für gute, gehobene Küche. Das wird in diesem Jahr zum achten Mal in Folge beim Vegas Uncork’d Bon Appetit Festival gefeiert. Bobby Flay, Buddy Valastro, Daniel Boulud, Giada De Laurentiis, Joёl Robuchon, Julian Serrano, Gordon Ramsay, Guy Savoy, Mario Batali, Nobu Matsuhisa und Thomas Keller sind nur einige der Namen, die sich im viertägigen kulinarischen Programm wiederfinden.

Einige der Gaumenfreuden des Festivals im Überblick:
Donnerstag, 8. Mai
Krug Chef’s Table at Master Series Dinner: Dinnertime Decadence with Guy Savoy
Bei dieser erlesenen Runde hat man die Gelegenheit einer von insgesamt nur sechs geladenen Gästen zu sein, die an der Tafel des Meisterkochs Guy Savoy im Caesars Palace dinieren. Zu luxuriösem Krug Champagner wird ein Spezialmenü serviert, das vom Michelin-Stern gekürten Koch selbst exklusiv zubereitet wurde.

The Night Market: East Meets West
Asiatische Nachtmärkte überraschen nicht nur mit jeder Menge exotischer geschmacklicher Einflüsse. Die besondere Stimmung auf den bunten Märkten, bei denen sich in asiatischen Ländern eine Garküche an die nächste reiht, bietet ein besonderes kulinarisch-kulturelles Erlebnis. Das Venetian bringt auf solch einem nachempfundenen Nachtmarkt die Spitzenköche seines Hauses zusammen. Mario Batali, Thomas Keller, Buddy Valastro und Justin Quek sowie die Chefköche des Singapore’s Marina Bay holen in verschiedenen Speisen und Getränken asiatisches Flair nach Las Vegas.

Second Annual Chase Sapphire Preferred Grill Challenge
Bei diesem schmackhaften Wettbewerb haben zwei Studenten des Cordon Bleu College of Culinary Arts die Gelegenheit, sich gegen zwei Weltklasse-Köche zu behaupten. Wer unter anderem Buddy Valastro aus der gefeierten US-Kochserie „Cake Boss“ auf dem Nachtmarkt im Venetian an den Herdplatten schlägt, dem winkt ein Stipendium im Wert von 20.000 US-Dollar. Für Besucher ist der Wettbewerb spannend und lehrreich zugleich – eine gute Gelegenheit, den Profis ein paar Kniffe abzuschauen.

A Twist on Dinner: The Perfect Pairing of Shawn McClain und Pierre Gagnaire
Heiß her geht es auch bei der Küchenschlacht zwischen dem Chefkoch des Mandarin Orientals, dem dreifach Michelin-Stern gekürten Pierre Gagnaire, und dem ARIA Award-Gewinner, Chefkoch Shawn McClain. Beide drücken einem exklusiven Dinner mit erfrischend neuen Geschmacksrichtungen ihre persönliche Handschrift auf. Dazu werden edle Weine gereicht.

Freitag, 9. Mai
Grand Tasting
Wie in jedem Jahr ist auch diesmal das Grand Tasting unverzichtbarer Bestandteil der Veranstaltung. 50 preisgekrönte Chefköche mischen sich im Garden of the Gods Pool Oasis im Caesars Palace unter die Gäste. Genossen werden eigens für den Abend von ihnen vorbereitete Häppchen sowie eine Auswahl der 100 weltweit besten Weine. Im Anschluss wird im kürzlich eröffneten FIZZ Las Vegas bei Champagner und einem Plausch mit den Chefkochs persönlich gefeiert. Das Interieur des FIZZ Las Vegas wurde von keinem Geringerem als Sir Elton John gestaltet.

Sushi & Sake with Chef Nobu Matsuhisa
Sushi Connaisseur Nobu Matsuhisa weiht seine Gäste im Caesars Palace bei einem Schluck der besten Sakes in die Kunst des Suhsirollens ein. Matsuhisa ist bekannt dafür, mit neuen Zutaten die Sushiküche zu revolutionieren.

The Perfect Pairing: Art & Wine
Die Meister-Sommeliers des Bellagio laden zu einer künstlerischen Weinverkostung ein. In der Bellagio Gallery Of Fine Art wird zu Picasso & Co. ein edler Tropfen gereicht.

Michael Mina’s Poolside Pig Roast & Beer Garden
Gemütliche Biergartenatmosphäre finden Besucher von Michael Mina’s Pub im MGM Grand vor. Der Chef persönlich kümmert sich unter der Sonne Las Vegas am Pool des MGM Grand um Spanferkel und ausgewählte Barbecue-Spezialitäten. Das Bier ist schon kalt gestellt.

Samstag, 10. Mai
Legendary Lunch with Le Cirque
Vor der umwerfenden Kulisse der Wasserspiele des Bellagio wartet auf Besucher ein außergewöhnliches Mittagessen im Le Cirque, das mit dem AAA Five Diamond Award ausgezeichnet wurde. Chefkoch Paul Lee kreiert ein Vier-Gänge-Menü mit frischesten Zutaten und einer Weinauswahl der Flower’s Winery.

Fire & Ice: A Flame-Grilled Feast Over Cool Cocktails
Kochen wie anno dazumal – Royden Ellamar, Chefkoch des Sensi im Bellagio, ist Spezialist auf dem Gebiet alter Zubereitungstechniken. Fleisch wird auf offenem Feuer oder auf Asche gekocht oder geräuchert. Zur Abkühlung serviert Barkeeper Ricardo Murcia kreative Cocktails. Zu erstklassigem Rind- und Lammfleisch wird frisches Gemüse regionaler Farmer gereicht.

Mother’s Day Weekend Brunch
Ein exklusiver Muttertagsbrunch wartet im ARIA auf die Gäste. Verantwortlich für die feinen Speisen zeichnen die Chefköche Shawn McClain und Masa Takayama.

When in France: A Joel Robuchon Dinner
Der renommierte Restaurantführer Gault Millau kürte ihn zu „Frankreichs Chefkoch des Jahrhunderts“. Von der hohen Kochkunst Joel Robuchons können sich Gourmets bei zwei privaten Dinnern persönlich überzeugen. In seinem Restaurant im MGM Grand lädt der Meister zum Sechs-Gänge-Menü.

www.vegasuncorked.com

Davide Oldani, Enrico Cerea, Luigi Taglienti

Bei der Milan Design Week ließ S.Pellegrino Spitzenköche in luftiger Höhe auftreten. Größen wie Massimo Bottura, Enrico Cerea und Davide Oldani zeigten im eigens eingerichteten Kochtower ihre ganz persönlichen Spaghetti-Kreationen. Ein italienischer Klassiker neu interpretiert – alles live vor Publikum und auf großer Leinwand. Rezepte und Videos sind jetzt online.

Italienisches Lebensgefühl und der Blick für das Besondere waren unmittelbar zu spüren, als sich auf der Milan Design Week sieben italienische Kochstars die Löffel in die Hand gaben. Die täglichen Shows fanden auf dem Balkon des S.Pellegrino Kochtowers statt und gewährten den Messebesuchern Einblick in die Kunstfertigkeit moderner, italienischer Küche. Jeder Koch fasste dabei die Zubereitung der klassischen italienischen Spaghetti neu und offenbarte dem Publikum die eigene Handschrift. Frei nach seinem persönlichen Motto „Kochen muss für jeden erreichbar sein, wie Pop oder Folkmusik“ bewies der Mailänder Starkoch Davide Oldani wie aus Liebe zum Detail, Gourmetessen der Extraklasse entstehen kann und ließ das Publikum auch probieren – eigens dafür wurde ein Bastkörbchen heruntergelassen. Auch die Avantgarde der italienischen Gourmetszene wie Sternekoch und Autodidakt Massimo Bottura zeigten, dass hohe Gastronomie sich nicht mehr nur hinter verschlossenen Türen abspielen muss, und offenbarten dem Auditorium das kulinarische Potential italienischer Kochkunst. Die Videos und Rezepte sind jetzt online: www.finedininglovers.com/tag/live-from-milan/

Die Rezepte
Alessandro Negrini und Fabio Pisani – „Spaghettoni with Nolche olives, lemon scented tomatoes and oregano from Vendicari“ www.finedininglovers.com/recipes/first-course/pasta-recipes-spaghetti-olives/

Davide Oldani – „Spaghetti with Tomato, Mint Flavoured“ www.finedininglovers.com/recipes/first-course/spaghetti-recipes-tomato-mint/

Enrico Cerea – „Tuna Spaghetti with Bagna Cauda, Pistachio Crumble and Lemon Zest“ www.finedininglovers.com/recipes/first-course/tuna-spaghetti-recipe-7712/

Luigi Taglienti – „Pasta Salad: Cold Spaghetti With Carrot and Grapefruit Juice“ www.finedininglovers.com/recipes/first-course/pasta-salad-recipe-spaghetti/

Unser Besuch in Massimo Botturas Osteria Francescana vor einigen Tagen in Bildern: https://www.facebook.com/media/set/?set=a.10152162983978124.1073741885.168996673123&type=3

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

www.whiteguide.se
www.osteriafrancescana.it

Sommelier of the Year, Stéphane Thuriot, Restaurant Königshof, München,

2014 ANDREW HARPER GRAND AWARDS: Stephane Thuriot ist Sommelier des JAhres, Concierge of the Year wurde Dario Cortellessa vom Mandarin Oriental in München – Koch des Jahres ist Todd Gray, Equinox, Washington, D.C. – Bestes Hideaway in Deutschland: Schloss Elmau, weltweit: Aman Canal Grande in Venedig

Andrew Harper’s Hideaway Report has named Aman Canal Grande, Venice, Italy, as the 2014 Hideaway of the Year. This is the second time in three years that an Italian hotel has received this prestigious award. Andrew Harper subscribers consistently rate Italy their favorite country in the world.

Editor-in-Chief Andrew Harper notes, „This is far from being a typical Aman property. The company first made its reputation in Asia, with new hotels designed in a signature minimalist style. In contrast, the 24-room Aman Canal Grande is housed within an ornate 16th-century palazzo and is located close to the Rialto Bridge. The interior is simply dazzling and has been brilliantly modernized by longstanding Amanresorts architect Jean-Michel Gathy. Frankly, I cannot think of a more beautiful place to stay anywhere in the world than the Alcova Tiepolo Suite. The Aman Canal Grande is not a museum, however. It is exceptionally comfortable and offers refined and sincere hospitality, thanks to an outstanding general manager, Olivia Richli.“

This was an exceptional year for South Africa, as Grootbos Private Nature Reserve, Oceana Beach & Wildlife Reserve, and Babylonstoren also received Grand Awards. South Africa was given 11 awards in total, including best Formal International restaurant La Colombe, Best Bar, Best Wildlife Experience, Best Wine Tasting, an Indelible Memory and three Top 10 Wines & Spirits of the Year. France was a close second with eight awards. Europe earned 25 awards this year, with the Netherlands‘ Conservatorium, The Alpina in Switzerland and Germany’s Schloss Elmau all making the list.

To be considered for the annual awards, properties must be relatively small in size, possess strong individual personalities, offer relaxing atmospheres and demonstrate a consistent devotion to personal service. Andrew Harper uses more than three decades of experience to distinguish the truly enchanting from the merely excellent.

2014 ANDREW HARPER GRAND AWARDS
HIDEAWAY OF THE YEAR
Aman Canal Grande, Venice, Italy

NORTH AMERICA
Rancho Valencia, Rancho Santa Fe, California
El Encanto, Santa Barbara, California
Farmhouse Inn, Sonoma County, California
Capella Washington, D.C.
Fisher Island, Miami, Florida
Kingsbrae Arms, New Brunswick, Canada

CENTRAL AMERICA
Mukul, Pacific Coast, Nicaragua
Nayara Hotel, Spa & Gardens, La Fortuna, Costa Rica

EUROPE
Conservatorium, Amsterdam, Netherlands

Vigilius Mountain Resort, the Dolomites, Italy
Grand Hotel Tremezzo, Lake Como, Italy
Schloss Elmau, Bavaria, Germany
Domaine des Hauts de Loire, Loire Valley, France

AFRICA
Grootbos Private Nature Reserve, Garden Route, South Africa
Oceana Beach & Wildlife Reserve, near Port Alfred, South Africa
Babylonstoren, the Winelands, South Africa

AUSTRALIA
Saffire Freycinet, Tasmania, Australia

Restaurant of the Year USA Formal, The Willows Inn, Lummi Island, Washington

Restaurant of the Year USA Informal, Farmers Fishers Bakers, Washington, D.C.

Restaurant of the Year International Formal, La Colombe, Constantia Uitsig, South Africa

Restaurant of the Year International Informal, Olivier Arlot, Montbazon, Loire Valley, France

Best Hotel Restaurant, L’Abeille, Shangri-La Hotel, Paris, France

Chef of the Year, Todd Gray, Equinox, Washington, D.C.

Hotel Manager of the Year, Olivia Richli, Aman Canal Grande, Venice, Italy

Sommelier of the Year, Stéphane Thuriot, Restaurant Königshof, Munich, Germany

Concierge of the Year, Dario Cortellessa, Mandarin Oriental, Munich, Germany

Lifetime Achievement, Harry Chancey, Kingsbrae Arms, New Brunswick, Canada

Cruise of the Year, SeaDream I

Special Recognition Awards are given in the categories of Best Spa, Best Pool, Best Bar, Best Beach, Best Family Resort, Best Wildlife Experience, Eco-Adventure of the Year, Most Memorable Hike, Most Memorable Wine Tasting and Most Glamorous Bath, as well as Indelible Memories, Gastronomic Highlights and Wines & Spirits of the Year. To view the winners, visit: GrandAwards.AndrewHarper.com

Sergio Sanz Blanco

“Ametsa with Arzak Instruction”, im The Halkin by COMO, London bekommt ersten Michelin Stern und drei Rosetten im AA Restaurant Führer 2014

„Das Team des ‘Ametsa with Arzak Instruction’ fühlt sich geehrt binnen einer Woche mit zwei Auszeichnungen für seine innovative spanische Küche belohnt zu werden,“ so Küchenchef Sergio Sanz Blanco. Das Ametsa erhielt drei Rosetten im “AA Restaurant Guide” 2014 sowie einen ersten Michelin-Stern. Beide Auszeichnungen stehen für herausragende Standards in Kulinarik und Service – Standards, die das in der Londoner Gastro-Szene noch junge Restaurant innerhalb von sechs Monaten zu erfüllen vermochte.

‚Ametsa‘ wird im Belgravia Hotel, The Halkin by COMO beherbergt, das auch in der Vergangheit als Zuhause prämierter Gourmet-Lokale von Stefano Cavallini bis hin zu David Thompsons berühmtem Thai-Restaurant ‚nahm‘ fungierte. Fortgesetzt wird die Tradition der Michelin-Sterne mit ‚Ametsa with Arzak Instruction‘ in der einzigartigen Kooperation von COMO Hotels & Resorts und einem Küchenteam, das von Elena Arzak
zusammen mit ihrem Vater Juan Mari Arzak, Mikel Sorazu, Igor Zalakain und Xabier Gutierrez geleitet wird. Das Mutter-Restaurant der Arzaks in San Sebastian, Spanien verzeichnet drei Michelin Sterne und Platz acht auf der Liste der „World’s 50 Best Restaurants“. Elena Arzak selbst wurde zudem im letzten Jahr zu „Veuve Clicquot World’s Best Female Chef“ gekürt.

Sergio Sanz Blanco, der Küchenchef des Ametsa kreiert baskisch geprägte Speisen-Variationen, so in seinem Signature Degustationsmenü (£105 pro Person) mit Highlights wie Gambas und Nordische Spinne mit Mais, Taube mit Schuss und Schokoladen Fondant mit Piquillo Paprika Eiscreme. Seine modern interpretierten Tapas werden zu hausgemachter Sangria in der Halkin Bar serviert.

Das Restaurant hat täglich zum Mittag- und Abendessen geöffnet (Sonntags: kein Mittagessen).

Website: http://www.comohotels.com/thehalkin/dining/ametsa
Adresse: The Halkin Hotel, Halkin Street, London, Greater London SW1X 7DJ
Reservierungen: 0044 20 7333 1234

Foto: Arzaks & Marvin Böhm: www.facebook.com/gourmetreport/posts/10151750941648124

Daniel Humm Interview

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

Interview

    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?
    Bugs.

    Was wollten sie als Kind partout nicht Essen?
    Nothing.

    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?
    Franny’s.

    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?
    Switzerland.

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

    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?
    Cycling.

    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.
(c) www.kulinarisches-interview.de

„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

www.elevenmadisonpark.com

Name:
Humm
Vorname:
Daniel
Geburtstag:
21.09.1976
Geburtsort:
Strengelbach
Wohnort:
New York City

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

Ein Besuch bei Daniel Humm: www.gourmet-report.de/artikel/344512/Eleven-Madison-Park.html
Bilder vom Menu im EMP: www.facebook.com/media/set/?set=a.10151610811458124.1073741848.168996673123&type=3

Alain Ducasse

Alain Ducasse wird mit dem Lifetime Achievement Award der The World’s 50 Best Restaurants Awards 2013 ausgezeichnet

Alain Ducasse has pushed the boundaries of excellence in cooking and the dining experience throughout his 30-year career in gastronomy. The Lifetime Achievement Award, sponsored by Diners Club International®, part of The World’s 50 Best Restaurants Awards 2013, acknowledges not only Ducasse’s reputation for innovative French cuisine but also his indisputable influence over today’s generation of chefs and restaurateurs around the world.

Since being awarded three Michelin stars at the tender age of 33 for his 33-month old Le Louis XV at the Hôtel de Paris in Monaco, Ducasse has gone on to become one of the world’s most decorated chefs and the first to have been awarded three Michelin stars in three different cities. Since its inception, he has scored 14 positions on The World’s 50 Best Restaurants list, more than any other chef.

An international chef in every sense, his efforts to promote ‘glocal’ thinking – a global vision of what’s going on globally but operating locally – sees each of Ducasse’s restaurants having a local sensibility with its own story. “In each of my restaurants the chef is the conduit between nature and culture. The question of the wise use of the planet’s resources is essential to me,” Alain Ducasse explains.

Alain Ducasse Entreprise, the group founded by Alain Ducasse, comprises more than 20 restaurants around the world, three inns in Europe, an independent hotel association, a culinary publishing house, an international education division with a cooking school for all in Paris as well as a pastry school for professionals and amateurs alike and a culinary training centre for chefs.

Though not all of the chefs on The World’s 50 Best Restaurants list, which is sponsored by S.Pellegrino & Acqua Panna, have worked directly for Ducasse, they all acknowledge his impact. From Noma’s Rene Redzepi, who grew up reading Ducasse’s cookbooks to Massimo Bottura of Osteria Francescana, who paid homage to his former mentor in a now signature dish – Compression of Pasta and Beans. For those affectionately referred to as “Génération Ducasse”, his influence is omnipotent. For Alain Ducasse the future of cuisine lies in diversity. “Each chef has his own specific emotional territory of expression, different from the others. It is this difference that makes the wealth of the ensemble.“ Last year for the 25th anniversary of the Le Louis XV in Monaco and probably the best illustration of how much Ducasse values cuisine’s multiple expressions today, he gathered together 240 chefs-among them more than 20 chefs featuring on the World’s 50 Best Restaurants list- from 25 countries representing 5 continents and 300 Michelin stars. As French Academy chairperson for The World’s 50 Best Restaurants, Andrea Petrini, commented, “He is the crown prince of French gastronomy. No other individual could have brought such a breathtaking array of culinary talent together in one place.”

William Drew, Editor of Restaurant magazine, organisers of The World’s 50 Best Restaurants, said:


„We are delighted that this prestigious accolade is going to one of the greatest chefs in France, and indeed the world. The Lifetime Achievement Award is voted for by industry experts from across the globe – chefs, restaurateurs, food writers and critics and well-travelled gourmets – and as such this is an acknowledgement from the restaurant world itself of Chef Ducasse’s achievements and positive influence.”

Alain Ducasse accepted the award with humility by paying credit to his forebears:
“My first thought goes to Paul Bocuse, this award’s very first recipient. Through him, I also think of the generations of chefs who have preceded me and to whom I feel the heir and successor. At the same time, I still feel like a young man and remain much more interested by the work to be done than by that already accomplished.”

This prestigious award is voted for by the 936 strong international voting panel who comprise the The Diners Club® World’s 50 Best Restaurants Academy. Past winners include Thomas Keller, Juan Mari Arzak, Joël Robuchon, Gualtiero Marchesi, Paul Bocuse, Albert and Michel Roux, Eckart Witzigmann and Alice Waters.

Ballymaloe International Literary Festival of Food and Wine

Vom 3. bis 6. Mai findet das Ballymaloe International Literary Festival of Food and Wine in Cork, Irland statt – die in Irland sehr bekannte Köchin und Autorin Darina Allen hat das neue Festival gegründet

Darina Allen schreibt uns:

Leading figures from the world of gastronomy will converge on East Cork for the first Ballymaloe International Literary Festival of Food and Wine, to be held at Ballymaloe House and Ballymaloe Cookery School, Shanagarry, Co Cork, 3-6 May.

Hosted by celebrated cook and author Darina Allen, the festival promises to delight lovers of food and wine with a feast of over 40 events, big and small, over a three-day period. Its densely packed programme incorporates cookery demonstrations, wine tastings, panel discussions, garden and foraging walks, book readings and much more, showcasing the talents of a galaxy of gastronomic stars.

Among those flying in to participate are:
Madhur Jaffrey, world-renowned for her books and television programmes on Indian food
Claudia Roden, acclaimed expert on Middle Eastern and Spanish food
Alice Waters, trailblazing founder of the famous Californian restaurant Chez Panisse
David Thompson, restaurateur, author and eloquent ambassador for Thai food
Stephanie Alexander, one of Australia’s best known and best loved cooks
Claus Meyer, founder of Copenhagen’s Noma, voted No 1 restaurant in the world
David Tanis, prominent American chef and New York Times cookery writer
Joanna Blythman, leading British investigative food writer and broadcaster
Stevie Parle, dynamic head chef at London’s Dock Kitchen
Jancis Robinson MW, one of the worlds’s most respected wine writers

This glittering international cast will be matched by a strong Irish presence including cookery queen and bestselling author Rachel Allen; restaurateur and record-breaking television chef Neven Maguire; TV cook, food writer and blogger Donal Skehan; virtuoso vegetarian chef Denis Cotter; authoritative food commentator John McKenna; food and farming expert and Ear to the Ground presenter Ella McSweeney; broadcaster and historian John Bowman; and Irish Times wine writer John Wilson.

‘We are thrilled that the festival should attract such an exciting line-up,’ says Darina Allen to Gourmet Report. ‘It will give lovers of food and wine an unrivalled opportunity to meet internationally acclaimed writers in these fields face to face – and it is sure to result in a wonderful fusion of ideas.’

The programme for the weekend incorporates over 40 strikingly diverse events, ranging in scale from major cookery demonstrations to intimate tea parties. In addition to the main programme, there will be a fringe festival in The Big Shed at Ballymaloe, offering food enthusiasts of all ages an array of other activities. Gardeners will rub shoulders with cooks; foragers with food historians; critics with musicians; artisan producers with bloggers in a continuous melting pot of eating, drinking, speaking and thinking. It will be a place for new ideas, inspiration, learning and fun.The Ballymaloe Literary Festival of Food and Wine is a unique event in a very special place.

www.litfest.ie

LOT sind die Pünktlichsten

Das ahnte man in Deutschland noch nicht einmal: Polen und Italiener sind zuverlässiger als die deutsche Lufthansa!

Flightstats beobachtet weltweit die Pünktlichkeit von Flügen. Es ist sehr erstaunlich, wer objektiv gesehen pünktlich ist. Pünktlich ist, wer maximal 15 Minuten zu spät kommt.

Bei den weltweiten Fluggesellschaften mit mindestens 30000 Interkontinentalflügen siegte wie in den Vorjahren die japanische JAL. Weitere Finalisten waren Air New Zealand, All Nippon Airways, KLM Royal Dutch Airlines und Scandinavian Airlines.

Neben dem Sieger LOT Polish Airlines in der Kategorie mindestens 30.000 inner-europäische Flüge kamen noch Aer Lingus, Finnair, KLM Royal Dutch Airlines und Scandinavian Airlines ins Finale.

In der Gruppe Afrika/Naher Osten schaffte es die in der letzten Zeit chronisch unpünktliche Emirates nicht ins Finale, Sieger wurden die Südafrikaner (SAA). Im Finale waren stattdessen Etihad Airways, Gulf Air Company (Bahrain), Qatar Airways und Saudi Arabian Airlines.

Bei den Weltweiten Airlines (Global Airlines category is comprised of airlines that fly a significant number of trans-oceanic or international flights spanning at least three continents with at least 30,000 flights annually) gewinnt die japanische ANA All Nippon Airways. Die Finalisten sind: Alitalia, Delta Air Lines, Japan Airlines und Scandinavian Airlines.

Wie falsch doch Vorurteile sein können!

el bulli Auktion

Ferran Adria versteigert seinen Weinkeller am 3. April in Hongkong und am 26.4. in New York – Ausserdem werden viele Ausstattungsartikel versteigert – alles für die neue elBulli Stiftung

Hier die Info von Sothebys:
The elBulli Wine Cellar to be sold at Sotheby’s in New York and Hong Kong in April 2013 – Proceeds To Benefit The elBulli Foundation

“ElBulli restaurant is transforming into the
elBulliFoundation. Thanks to this sale, our work
on gastronomic creativity can continue” says Ferran Adrià.
Sotheby’s is delighted to announce the dates for the much
anticipated auction of the elBulli wine cellar. On 3
April 2013 in Hong Kong and 26 April 2013 in New York, Sotheby’s will offer wines from the cellar of the
celebrated Catalan restaurant that closed last year. Founded over 50 years ago in 1961, elBulli was led by
Ferran Adrià for the last 27 years.

Further details and an elBulli video on the Foundation can be found at
www.sothebys.com/elbulli

Ferran Adrià said: “The elBulliCellar comprises an ex
ceptional and unique collection of wines, that was
created and developed by Juli Soler and the elBulli
sommelier team (Agustí Peris, Eloi Sànchez, Isabelle
Brunet, Lucas Payà, David Seijas and Ferran Centelles)
. Due the transformation of elBulli, from a restaurant
to a Foundation, we decided this very special and per
sonal collection should be used to make a founding
contribution to help ensure the successful launch of the
elBulliFoundation. In order to make this possible, we
contacted Sotheby’s, who have already shown themselves
to be a very special and enthusiastic partner,
immediately understanding the purpose of the elBulli
Foundation. Thanks to Sotheby’s, we now have a
wonderful objective: to raise funds for the elBulliFound
ation. Both personally, and on behalf of all the
elBulliFoundation team, I would like
to thank collectors all over the world for their contributions. Also, my
special thanks to Juli Soler – this story would never have
been possible without his work and dedication during
all these years.”

Serena Sutcliffe M.W., Head of International Wine Department at Sotheby’s said: “Those of us lucky enough
to have dined at elBulli will never forget the extraordinary sensations laid before us. There was both an
explosive genius about the food and a calm, professional
way in which it was delivered, so that one could
discover with awe all the secrets of smoke, foam and spheres of liquid involving melon to olives. There was
surprise, delight and elation in every dish, a seamless procession of magic that opened up before one’s eyes,
only to disappear in a moment of bliss! The extra ingredient in these meals was the intuitive pairing of these
creations with the enticing, and phenomenally interesting, wine list. We are delighted to be able to bring these
wines to auction so collectors all over the world can share the enchantment of elBulli.”

Under the leadership of Ferran Adrià and Juli Soler, the cutting
edge gastronomy of elBulli is recognized as having changed
culinary history by reworking ingredients into new forms and
combinations. It was feted with
awards including topping the
Restaurant Magazine list of the world’s 50 best restaurants five
times, with Adrià frequently named the world’s greatest chef.
Since closing in July 2011 elBulli is transforming to become the
elBulliFoundation, an experimental centre looking at the process
of innovation and creativity and sharing the results via the new
website Bullipedia.

Juli Soler has been Director of elBulli since 1981,
and was responsible for hiring Ferran Adrià with whom he
has been a long-time partner at elBulli. In reference to the
elBulli Cellar, Juli has always had a special love for
classical wine regions, such as Burgundy, Bordeaux, Sherry, Rioja, Cava and Champagne among others, and
his areas of expertise are very well reflected in this person
al collection.He has been a keen participant at the
annual Hospices de Beaune auction and has also received
prestigious national and international awards, such
as: Chevalier de Champagne, “Gueridón de Oro 2011” and “National Gastronomy Award to the best Service
Manager”.

Juli is one of the most knowledgeable figures in the world of gastronomy and a universal reference among
dining room staff and sommeliers. He has been and is an
inspiration for all those associated with the world of
cooking. Juli announced in October that he will retire from his executive management position at the
elBulliFoundation. However, the elBulliFoundation team are more committed than ever to preserving Juli’s
legacy and work in gastronomic history
through the elBulliFoundation project.

ABOUT FERRAN ADRIA
Ferran Adrià is widely seen as the most revolutionary
chef of our time and the most original mind in
contemporary gastronomic history. However, he is recognized beyond the world of gastronomy:
Ferran Adrià was named as one of the “100 world ́s most influential people” by Time Magazine.
Sommelier Ferran Centelles with Juli Soler, Honorary
President of the elBulli Foundation

The elBulli team
Ferran Adrià has also awarded honorary doctorates by
the Universities of Barcelona and Valencia in
Spain and Aberdeen in Scotland. Gold Medal of European Merit, Gold Medal of Merit in Fine Arts
and Madrid Creativity Prize. In 2004, the Camilo
José Cela University set up the Ferran Adrià Chair
in Gastronomic Culture and Food Sciences in order to bring the world of gastronomy closer to the
education system, promoting the study and research of food sciences at an advanced level.
He is the only chef who has participated in the prestigious contemporary art exhibition Documenta
(Kassel) in 2007 and also the only one to receive the most acclaimed design award in Europe: the
Raymond Loewy Foundation’s Designer Award.
As chairman of the Advisory Board of Fundación Alicia (Food and Science), Ferran Adrià leads a
unique project in search of new ways for a better an
d more balanced nutrition patterns in the future.
The Fundación Alicia and Harvard University
have recently reached a collaboration agreement
entitled
Dialogues between science and cooking.

He has transformed the worlds of food and cuisine and his contribution to contemporary culture has
been highlighted on many occasions.

ELBULLIFOUNDATION
The auctions will present collectors all over the world with an opportunity to acquire the wines that were
enjoyed by diners at his restaurant, some of which
were labeled exclusively for the three Michelin star
establishment.
Proceeds from the sale will benefit the elBulliFoundati
on that will focus its activity on ‘Creativity.’ Over the
two sales 8,807 bottles will be offered with a pre-sale estimate of $1.1/1.6 million. The Foundation will study
the efficiency of the innovation processes, and ho
w they are recorded and audited, using cooking as a
language that interacts with other disciplines. All the
results will be shared through Bullipedia, the
technological platform of elBulliFoundation dedicated
to codifying the knowledge and organizing new ideas
and concepts. This work will be based on the following criteria:

We will not have timetables.
We will not allow reservations.
We will not have routines.
It must not be predictable
A new challenge should be faced every day.
It will need to take risks.
We will have freedom.
We will stay creative.
There will be freedom of creativity.

Auction Highlights
SPAIN:
Over 2,000 bottles of Spanish wine estimated at over $200,000 – $300,000
-Nearly 100 bottles and six different vintages of Vega Sicilia “Unico”
from 1987 to 1996
-Seven different vintages of Vega Sicilia Valbuena from 1995 -2002
-Nine different vintages and 157 bottles of Pingus
-Six different vintages of Clos Erasmus
-Four different vintages of Clos Mogador
-Over 225 bottles from Bodegas Artadi, featuring their Grandes
Añadas and Pagos Viejos
– Eight different vintages of Alvaro Palacios’ Finca Dofi from 1994 –
2007
– Thirteen different vintages of Alvaro Palacios’ L’Ermita from 1993
– 2007

RHONE:
415 Bottles from Château de Beaucastel
Including:
-Eight vintages of Château de Beaucastel Blanc
-Eight vintages of Château de Beaucastel Blanc Vieilles Vignes
-Thirteen vintages of Château de Beaucastel Rouge from 1983-2004 featuring bottles, magnums, and
Jeroboams

The highest value lot in the sale: 3 bottles of Domaine
de la Romanée Conti, Romanée Conti 1990,
est. $32,500 – $47,500
-Four vintages of Château de Beaucastel, Hommage à Jacques Perrin featuring bottles and magnums
Further highlights include multiple vintages of Hermit
age from JL.Chave, Hermitage, La Chapelle from Paul
Jaboulet Aîné and Côte Rôtie, La Landonne, La Mouline and La Turque from Guigal

BORDEAUX:
-All five First Growths are present in multiple vintages highlighted by full cases of bottles and magnums of
Château Latour 2005
-Over 20 Duclot Groupe Assortment cases from 2002,
2004, 2005, 2006 and 2007 all available in parcel
quantities
– Five vintages of Yquem from 1989 -2001 featuring 5 different formats

RED BURGUNDY:
Over 1,400 bottles total
Estimate: $340,000 – $486,000
Over 124 Bottles of DRC including:
-7 Vintages of Echézeaux
-5 Vintages of Grands Echézeaux
-5 Vintages of Richebourg
-7 Vintages of Romanée St. Vivant
-7 Vintages of La Tâche
-5 vintages of Romanée Conti, including three bottles of 1990
Over 500 bottles of Lucien Le
Moine including Romanée St.
Vivant, Richebourg and Mazis Chambertin featuring multiple
vintages, formats and parcel quantities of
-Pommard, Hospices de Beaune, Cuvée Dames de la Charité
-Corton Clos du Roi, Hospices de Beaune, Cuvée Baronne du Bay

Many additional offerings from other standout producers: Bouchard Père et Fils, Domaine Leroy, Méo-
Camuzet, Marquis d’Angerville, Domaine des Comtes Lafon
A selection of affordable lots in the sale:
12 bottles of Domaine de la Grange des Peres
Rouge 2001, est. $600 – 800
6 magnums of Domaine Cheze St. Joseph
Cuvée Prestige de Caroli
ne 1999, est. $50 – 100
12 bottles of Les Laquets Cahors 2000,
est. $200 – 300

WHITE BURGUNDY:
Over 1,000 bottles
Estimate: $166,000 – $228,000
28 bottles of Montrachet from DRC from 1987, 1988, 1989, 1990,
1991, 1998, 1999, 2000,
2001, 2003, 2004
Over 600 bottles of Lucien Le Moine including Corton
Charlemagne, Chevalier Montrachet and including multiple
vintages, formats and parcel quantities:
Corton Vergennes, Hospices de Beaune, Cuvée Paul Chanson.
Many additional offerings from other standout producers
Domaine Leflaive, Maison Henri Boillot, Domaine des Comtes
Lafon

OTHER HIGHLIGHTS
-1,300 bottles of Vin de Pays de l’Hérault, Domaine de la Grange
des Pères available in parcel quantities from vintages spanning
1992 to 2001
– Multiple offerings of rare Oloroso and Solera Sherry dating back to 1830
– 70 bottles of Silex and Pur Sang from the late Didier Dagueneau

Übrigens, bei kochmesser.de finden sich noch viele neue Collectionsteile der elBulli Collection: www.kochmesser.de/ferran-adria.html