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From 1st - 31st March 2015 in all participating restaurants

See participating restaurants down large

The Global World Gourmet Society Festival will start March 1st 2015!
Top restaurants across the globe offer their interpretation of the World Gourmet Society’s mission to discover new culinary landscapes in form of a side menu along side their regular menu . Please see below the list of participating restaurants. Become a WGS Member tody and get all menus as a pdf!


Foreword

Tesi BaurMeet Tesi Baur

“Discovering New Culinary Landscapes” is the topic of the second World Gourmet Festival. I am happy and proud that more than 15 exquisite restaurants and chefs in 11 countries across the... More >


Alvin LeungMeet Alvin Leung

Good food means a good memory. Good food means a deep impact on you and your life. I know so many people who say they had had the best menu ever here or there...    More >

 

Participating restaurants

Good food means a good memory. Good food means a deep impact on you and your life. I know so many people who say they had had the best menu ever here or there...

 

Austria / Landhaus Bacher

ThomasDorfer41504 kl

Address:
Landhaus Bacher
Südtirolerplatz 2
3512 Mautern
Austria

Michelin Starred Chef Thomas Dorfer

Discover more

Contact the chef

World Gourmet Society Festival

Close Popup

Download sample menu

Please note that the World Gourmet Society Festival will take place
in Landhaus Bacher from March 6th to March 31st

In this section you can review:

  • An interview with Chef Thomas Dorfer
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Thomas Dorfer's cooking skills
  • The biography of Chef Thomas Dorfer

restaurant landhaus bacher chef

Awards:

2 Sterne Michelin
im letzten erschienen Österreich Guide 2009
18 Punkte Gault Millau 
San Pellegrino Liste 2012, Platz 91, World’s best Restaurants
Gault Millau: Koch des Jahres 2009 
Aral : Spitzenkoch des Jahres 2014       
Präsident JRE Österreich

An interview with Chef Thomas Dorfer:

1.Tesi: Please complete the following sentence and explain why you rate the cuisine of your choice so highly: The most underrated cuisine in the world is...

Chef Dorfer: Austrian cuisine! Certainly everyone is familiar with “Wiener Schnitzel” and “Salzburger dumplings” or “Kaiserschmarrn,” but the different areas of Austria offer so much more when it comes to regional cuisine, which is defined by a deep attention to quality and regional products.

German version:
…die österreichische Küche, Man kennt natürlich das Wiener Schnitzel, die Salzburger Nockerl und den Kaiserschmarrn!

ABER die regionalen Einflüsse der einzelnen Kulturen und vor allem Regionen in Österreich gepaart mit einem Qualitätsdenken und der Vielfalt an Produkten

2.Tesi: What is your favourite dish, and why do you love that dish?

Chef Dorfer: At the moment, our focus is on striking a good balance between sweet and sour in dishes that feature wonderful Austrian fishes in nutty flavours.

One dish I especially like is “Ramsauer trout.” The trout are caught from a mountain lake and are served with roasted quinoa and kamut grain, bergamot crème, maroni, and parsley.

German version:
Momentan auf unserer Karte einfach diese Balance von Süße und Säure mir dem herrlichen heimischen Fisch und den nussigen Tönen der verschiedenen Getreide

Ramsauer Bergforelle
gerösteter Quinoa & Kamut, Bergamottecreme
Maroni & Petersilienfond

3.Tesi: A young and talented chef is on the edge of deciding whether they want to turn their talent into a professional career or if they want to develop their skills to cook as a hobby. What would your advice be for them?

Chef Dorfer: As always in life, if you do things with passion and an intelligent focus on the right goal then you will make the right decision!

German version:
Wie mit allen Dingen, wenn sie mit Leidenschaft gemacht werde gepaart mit dem intelligenten Focus immer ein Ziel im Auge zu haben wird man die richtige Entscheidung treffen !

4.Tesi: Where do you get your inspiration when you create a menu? Do you follow a method or a routine when you create a menu, or does it differ every time?

Chef Dorfer: Mostly I get my inspiration by using seasonal products. I have a close working relationship with my suppliers and producers. This paired with modern and traditional cooking techniques gives me my inspiration.

German version:
Am meisten Inspiration schöpfe ich aus dem Umgang Saisonalen Produkten, in Zusammenarbeit mit meinen Produzenten und Partnern gepaart mit moderner und traditioneller Kochtechnik

5.Tesi: What does good food mean to you?

Chef Dorfer: Good food needs to be recognisable! I need to be able to recognise good products by their taste. If you change or influence the taste of food too much it would not be a good dish for me anymore.

German version:
Essen muß für mich immer erkennbar sein ! Vor allen Dingen das jeweilige Produkt am Geschmack zu erkennen und es nicht so stark zu beeinflussen oder zu verändern das es nicht mehr erkennbar ist

The World Gourmet Society Festival menu to discover new culinary landscapes

 

Apero

 

Gruß aus der Küche

 

Radlberger Huchen (mariniert & mild geräuchert)
gebeizte Lebercreme – Sauerteigkrokant - Kamptaler Verjus
Korinthen & Rettich-Gemüse

 


Perigord Trüffel & Spanferkel
Essenz von Holzkohle gegrillten Zwiebeln
Zwiebelgemüse - Frühlingslauch & Mimoletteravioli

 


glasierter Wildfangkabeljau & Vongole
Blutorangen-Vinaigrette – Meereskopfsalat - junge Erbsen
         Fenchel &  Zitronenblätter-Beurre Blanc    

 


gegrilltes Lamm, Züngerl & Harrisa
geröstete junge Artischocken - Anchovis - marinierte Avocado
             Yakon & knuspriger Schafstopfen     

 


     Eis von Robert Paget’s Büffelmilch (A,C,G,H)
                          Sirup von sauren, schwarzen Nüssen - Nusstreusel & Milchkrokant          

 

      Käse vom Wagen    

 

„Reindling“ &  Mispeln
eingelegte Zibeberln - mit Zimtblüten & Honig karamellisierte Pekannüsse,
             Metsirup Florentiner & Hefeeis  

 

süßer Ausklang

Pictures of the restaurant and Chef Thomas Dorfer's cooking skills:

restaurant landhaus bacher

restaurant landhaus bacher food 1

restaurant landhaus bacher food 2

restaurant landhaus bacher food 3

The biography of Chef Thomas Dorfer:

Restaurant "Kaiserstuben" : Fine Dining,1994-1995
Sydney, Australien: the Best international Restaurants in Sydney 1994,1995 1997
Restaurant Landhaus Bacher : Mautern, 1996-1997, 18 Punkte Gault Millau, 2 Sterne Michelin
Restaurant Jöhris Talvo : St. Moritz,Schweiz 1997-1998, 18 Punkte Gault Millau, 1 Stern Michelin
Restaurant Bareiss : Baiersbronn, Deutschland 1999-2002, 3 Jahre Sous –chef, 18 Punkte Gault Millau, 2 Sterne, seit 2007-3 Sterne Michelin
Restaurant Landhaus Bacher : 2002, Mautern, Küchenchef

  • 18 Punkte Gault Millau Guide 2013 ,
  • 2 Sterne Michelin im letzten      erschienen Guide 2009
  • 99/100      Falstaff Guide 2012
  • 96/100      AlaCarte Guide 2013
  • San      Pellegrino Liste Wordls best Restaurants       2012, Platz 91

Praktikums:

  • Tantris, Hans Haas, Deutschland , 2 Sterne Michelin
  • Fischerzunft, Andre Jäger, Schweiz, 2 Sterne Michelin
  • Restaurant Arzak , Spanien,       3 Sterne Michelin
  • Restaurant Vendome, Joachim Wissler, 3 Sterne Michelin

To book a table at Landhaus Bacher / Austria please email
bookings@world-gourmet-society.com
(quoting “Landhaus Bacher” in the subject line).

For more information about the festival and the other participating restaurants and chefs across the world please visit
http://www.world-gourmet-society.com/festival

To apply for a membership at the World Gourmet Society please click:
http://www.world-gourmet-society.com/en/members/apply

 

Austria / Carpe Diem

chef Carpe Diem

Address:
Carpe Diem
Getreidegasse 50
5020 Salzburg
Austria

Michelin Starred Chef Franz Fuiko

Discover more

Contact the chef

World Gourmet Society Festival

Close Popup

Download sample menu

In this section you can review:

  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Franz Fuiko's cooking skills
  • The biography of Chef Franz Fuiko

5

The World Gourmet Society Festival menu to discover new culinary landscapes:

 

Auster ǀ Fenchel ǀ Kokos
***
Beef Tatar ǀ Kartoffelespuma ǀ Sancho-Pfeffer-Cone
***
Kaisergranat ǀ Zuckermais ǀ Olivenöl
***
Bluntau Saibling ǀ Grüner Spargel ǀ Morcheln
***
Gänseleber ǀ Rhabarber ǀ Brioche
***
Bresse Taube ǀ Sellerie ǀ Kakao
***
Pinzgauer Rind ǀ Sauce Bordelaise ǀ Bärlauch
***
Lungauer Käseauswahl von Prof. Nagner
***
Ashanti-Schokolade ǀ Passionsfrucht ǀ Ananas

 

Preis: € 115,00
(Das Menü kann auch in reduzierter Form genossen werden.
3 Gänge: € 66,-- | 4 Gänge: € 75,-- | 5 Gänge: € 87,-- | 6 Gänge: € 97,--)

Pictures of the restaurant and Chef Franz Fuiko's cooking skills:

terrace

restaurant1

2

4

The biography of Chef Franz Fuiko:

Franz Fuiko was born on July 31, 1964 in Kärnten /Austria. In Pörtschach he began 1979 his training as a chef in the " Österreichischen Hof," which he completed at the hotel Zürserhof am Arlberg. His path took him to Vienna ("Matt"), Marseille ("Le Petit Nice"), on the M / S Vista Fjord of Cunard Lines, to Ischgl ("Seespitz"), and Vail, Colorado ("Grams hammer"). In 1987, as patron and chef of "Mesnerhaus" in Mauterndorf, Franz was awarded his first two Gault Millau. In 1994, he was named Austria's "Chef of the Year."

Since late 2007, Franz Fuiko has been chef at "Carpe Diem Finest Fingerfood" and is consumed with serving with finger food of the highest quality with innovative and unique presentations in the form of cones, while at the same time serving up traditional gourmet kitchen classics on plates.

In March 2014, Franz Fuiko published his first cookbook, "Enjoy the Day," featuring more than 100 of the finest starters, main courses, and desserts. Beautifully photographed and uniquely designed with watercolors, the German-language cookbook is available for € 49.90 in bookstores and in the local Getreidegasse.

German version:

Franz Fuiko wurde am 31. Juli 1964 im kärntnerischen Griffen geboren, in Pörtschach begann er 1979 im „Österreichischen Hof" seine Ausbildung zum Koch, die er im Hotel Zürserhof am Arlberg abschloss. Sein Weg führte ihn nach Wien („Mattes"), Marseille („Le Petit Nice"), auf die M/S Vistafjord der Cunard Lines, nach Ischgl („Hotel Seespitz") sowie Vail/Colorado („Gramshammer"). 1987 wurde er als Patron und Küchenchef des „Mesnerhaus" in Mauterndorf erstmals mit zwei Gault Millau-Hauben ausgezeichnet. 1994 wurde er zu Österreichs „Koch des Jahres" gekürt.

Seit Ende 2007 ist Franz Fuiko Chefkoch im Carpe Diem Finest Fingerfood und überzeugt mit Fingerfood auf höchstem Niveau und einzigartiger Darbietung in Form der Cones und innovativer und gleichzeitig traditioneller Gourmet-Küche klassisch auf Tellern serviert.

Im März 2014 präsentiert Franz Fuiko sein erstes Kochbuch „Genieße den Tag“ mit mehr als 100 feinsten Vor-, Haupt- und Nachspeisen. Wunderschön fotografiert und einzigartig mit Aquarellen gestaltet wist das Buch im deutschsprachigen Buchhandel und natürlich im Lokal in der Getreidegasse um € 49,90 erhältlich.

 

 

Austria / Döllerers Genusswelten

doellerer kl

Address:
Döllerer’s Genusswelten
Markt 56
5440 Golling
Austria

Michelin Starred Chef Andreas Döllerer

Discover more

Contact the chef

World Gourmet Society Festival

Close Popup

Download sample menu

In this section you can review:

  • Information regarding the restaurants
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Andreas Döllerer's cooking skills
  • The biography of Chef Andreas Döllerer

doellerer big

Information regarding the restaurants:

FAMILY DÖLLERER
CELEBRATING 100 YEARS IN FAMILY HANDS

The Döllerers hotel & restaurant, wine trade, and delicatessen form a family-run hotel in the best sense of the word. In 1974, Hermann and Raimund Döllerer, with their wives Martha and Marianne, took over their parents' inn, which has been family-owned since 1909. This has been followed by continuous quality improvement: raising the culinary range of typical inns with gourmet cuisine, remodelling of the hotel area in 1994 to 4-star comfort, excellent delicatessen specialties that are offered in numerous top restaurants and delis, and a private wine trading house that has supplied the top restaurants in Austria and Bavaria since 1986. They have received 2 Gault Millau toques in the gourmet restaurant, one for the inn, and 5 crowns at “à la carte”.

Anyone who has ever been around Döllerer understands why one speaks far beyond the borders of this versatile world of culinary and hospitality. On a visit to Döllerer's Genusswelten, the guest can always expect something new. One thing remains the same, of course: pleasure at the highest level. There is colourful hustle and bustle both in front of and behind the scenes with a 16 member family that cares greatly about the welfare of their visitors. The generational change is gradual because each member of the Döllerer family cannot imagine a life so completely without work. The parents' generation has, however, become satisfied to step back and hand over the reins to the young Döllerers.

Christl Döllerer welcomes the guests to the hotel, restaurant, or tavern. Her husband, Andrew, shares his passion in the kitchen. In Döllerer's Enoteca + Bacaro, Raimund Döllerer and his brother Christian manage more than 200,000 bottles of wine. This wine trading house supplies top restaurants across the country. They are supported by their patron Hermann Döllerer, who is responsible for the consistent change in thinking in recent decades so that the name “Döllerer” is synonymous with quality. He is constantly on tour through Austria doing wine sales and public relations.

Sabine, Raimund's better half, is found anywhere hands are needed. Her secret passion lies in decorating Döllerer's Genusswelten to give it the a loving atmosphere. Raimund Senior is and remains simply a passionate butcher. He creates the specialties of the deli department, working with professionals under the name of "Döllerer's Sausage Factory.” His fresh veal sausages (Kalbsbratwürstel) have reached iconic status in Vienna’s gourmet circles and are befitting service with a glass of champagne.


The two grandmothers, Martha and Marianne, now enjoy spending time with their ​​seven grandchildren: Laura, Raymond, Florian, Andrew, Leopold, Marie-Amelie, Markus, and the smallest sprout Hermann.

The World Gourmet Society Festival menu to discover new culinary landscapes:

 

(Dream)Team:

MartinSchmidDominikLobentanzer
JanoschDürstSamPopePhilippGross
StefanBaumgartnerTobiasAichhornFranzBaier
AnnaKatharinaFukeSarahEllmerFranziskaZehentner
AndreasDöllerer

 

VerenaSeilerBernadetteHellmerKatharinaGnigler
NadjaBischofJohannaCzapla
BenNeubauerFloKerschbaumer
ChristlDöllerer

 

Menü „Unterjoch“
New Culinary Landscapes 2015
The Alps

 

Alpine „Jacobsmuschel“
Spitzkraut & selbst fermentierter Knoblauch 

 

Bluntaulachs mit Gurke, Rettich & Sesam

 

Tauernroggen, Röstzwiebel & Erdäpfelkas

 

Holzkohlelauch mit „Holzkohle“
Rote Rüben & fermentierter Lauchsaft

 

Rib Eye vom Simmentaler Rind
Heubernaise, Salzsellerie & Radieschensprossen

 

Alpine Käseauswahl
oder
Kindheitserinnerungen Teil 3:
„Muas“
(Apfel) Muas, Pinzgauer Schotten & Karamell

Kleine Wanderung ( Gehzeit ca. 1,5 Stunden) 75€

 

Weinbegleitung 40€ /alkoholfreie Begleitung 20€

 

Gedeck 5€
 

3dcode 

 

Pictures of the restaurant and Chef Andreas Döllerer's cooking skills:

restaurant doellerer chef

restaurant doellerer 1

restaurant doellerer 2

restaurant doellerer food 1

restaurant doellerer food 2

restaurant doellerer food 3

The biography of Chef Andreas Döllerer:

The multi-award chef Andreas Döllerer is a versatile man, especially when it comes to food. He learned his exceptional cooking skills working abroad with Dieter Müller in Lerbach Castle in Germany, as well as in the restaurant "La Taverna" in Colloredo di Montalbano in Italy. In addition, he posseses a large portion of talent and a passionate interest in anything that has to do with pleasure.

In 2003, he became a star while reviving the Austrian restaurant scene, after which he immediately cooked up three Gault Millau toques for Döllerer's gourmet restaurant, as well as two Gault Millau toques for Döllerer's inn. His credo is tradition meets modern, but he repeatedly demonstrates the courage to innovate. He calls his kitchen line Cuisine Alpine, and it is a successful blend of classic Austrian delicacies flavored with a dash of creativity and international charm.

In his spare time, Andreas loves to be in gourmet kitchens around the world, but when at home, he prefers local delicatessen products. In the nearby Bluntautal, guests can find fish still happily swimming in the crystal clear early morning water until captured by Andreas to be made into a delicacy. He also prefers meat, such as Pinzgauer organic beef or Tauern lamb fed from the natural pastures of the Salzburg province. Today, Döllerer's Genießerrestaurant is one of the ten best restaurants in Austria, and all who know Andreas Döllerer know that he is enthusiastic and has his bags packed and ready for the fast-track.

CV Andreas Döllerer
 
1979 was a good year for Austrian wines, and it was also good for Austrian chefs. In April 1979, Andreas Döllerer was born near Salzburg. He grew up in the family-run business, attended school in Golling, and eventually graduated from the Hotel Management School in Bad Hofgastein. After graduation followed a year of "National Defense" and some stage stays at home and abroad. He spent a year in the kitchen of Dieter Müller to complete his “basic training," on which his career has been built. Since 2004, Andreas Döllerer has worked in the family company as a chef to develop and perfect his Alpine Cuisine. He is considered a rising star among creative chefs in Austria: He was the 2007 Newcomer of the Year; was awarded the 2008 " Tropheé Gourmet;" and was awarded for creative cuisine and named "Chef of the Year 2010.” Döllerer's gourmet restaurant in Golling is currently valued at 18 points in the Gault Millau, making it one of the top ten restaurants in Austria.


To book a table at Döllerers Genusswelten / Austria please email
bookings@world-gourmet-society.com
 (quoting “Döllerers Genusswelten” in the subject line).

For more information about the festival and the other participating restaurants and chefs across the world please visit
http://www.world-gourmet-society.com/festival

 

To apply for a membership at the World Gourmet Society please click:
http://www.world-gourmet-society.com/en/members/apply

 

Döllerer’s Genusswelten

Bahamas / Flying Fish

chef Tim Tibbitts

Address:
Flying Fish
Bell Channel Bay
Freeport
Bahamas

Executive Chef Tim Tibbitts

Discover more

Contact the chef

World Gourmet Society Festival

Close Popup

Download sample menu

In this section you can review:

  • An interview with Chef Tim Tibbitts
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Tim Tibbitts cooking skills
  • The biography of Chef Tim Tibbitts

World Gourmet Society Festival - Chef Tim Tibbitts

Interview with Chef Tim Tibbitts:

1. Tesi: Dear Chef Tim, some chefs discover their love for food and their gift to prepare ingredients in an outstanding way quite late, for some other it is already clear in their childhood years that they will become a chef. At which point in time did you discover your gift to prepare food far beyond normal standards?

Chef Tim: I always loved food and cooking but my first love was playing music. I tried to balance both music and food for most of my career until my early thirties when I focused completely on food. The first dish I ever cooked was Duck a’L’Orange from a french culinary classics book when I was 12 years old. My mother asked why I didn’t try something easier. I said because if it didn’t go well I had a good excuse because it was so difficult. If I messed up spaghetti there was nowhere to hide. I think it went well although looking back now I’m quite sure I overcooked the duck.

2. Tesi: The most underrated cuisine in the world is...

Chef Tim: I believe without a doubt the most underrated cuisine in the world is Vietnamese. Everyone knows about Japanese or Chinese or Thai or even Korean for their own food identity. But most people have no knowledge of the beauty and simplicity of Vietnamese food. Vietnamese food is the perfect example of the freshest produce served simply with perfect balance and harmony of flavours. Sweet, spicy, salty and sour always in perfect balance. I love Asian flavours but these are definitely my

3. Tesi: What is your favourite dish and why do you love that dish?

Chef Tim: As an eater it would be difficult to narrow down one dish but I think a really good bowl of Pho beef noodle soup would be close to my perfect comfort food. Absolutely spectacular flavour when made well. It’s just so comforting. My favourite dish I have made is my signature; grilled calamari with kalamata olive, confit garlic, capers, tomato and brown butter. Simple but a great complexity of flavour in every bite. We have used modern technique to make this dish more exciting to eat with reverse spherification of the olives and turning the brown butter into a powder that melts on your tongue. Still very traditional Mediterranean flavours but with a very modern twist.

4. Tesi: A young and talented chef is on the edge of making their decision if they want to turn their talent into a professional career or if they want to develop their skills to cook as a hobby. What would your advice be for them?

Chef Tim: These are two completely different questions and the answers are opposite. If you want to make cooking your career you must first take the plunge and go to culinary school. You may not like it but it gives you a good set of basics to work from. After that try to stage in all the restaurants you admire. Work for free to pad your resume. Then work as hard as you can to get into a top quality kitchen and absorb as much information as you can. I wish I had travelled more and worked for some bigger named chefs when I was younger as it would have made my journey faster. As it was I had to prove myself many times as an unknown head chef to establish my reputation.

If you simply want to become a better home cook just immerse yourself in cookbooks, maybe take a class or two but most important; have fun. Cooking should be enjoyable not a chore. When your hobby becomes work then you will quickly abandon your hobby.

5. Tesi: Where do you get your inspiration when you create a menu? Do you follow a method or a routine when you create a menu or is it different every time?

Chef Tim: Every menu is different. Mostly we work from the seasons. Each season brings a different set of ingredients to the front. Being on an island in the Bahamas, our biggest products are the seafood that are in our water. The migratory species are very seasonal: Tuna, Mahi-mahi, Wahoo are very seasonal fish as they move through our waters. Then lobster and stone crab have a season that they are allowed to be caught. The vegetables and fruit also are seasonal, using the freshest ingredients we can. When it comes to designing a dish, the inspirations come from all over the place. Travelling always spurs creative bursts. Even a day at the beach can produce a dish. We have taken a nod from Heston Blumenthal’s “Sound of the Sea” dish to recreate a day at the beach here. Different sea vegetables with edible sand, edible stones, different fish and shellfish, topped with sea foam. Ideas can come from anywhere. A trip to Koreatown in Toronto this year spawned a dish of pickled shrimp with Korean flavours including housemade kimchee.

6. Tesi: What does good food mean to you?

Chef Tim: Good food to me simply means taking the best available ingredients and treating them with respect. Everything scratchmade and carefully prepared. I enjoy something as simple as a great burger. But it’s still better when freshly ground and treated with care, cooked perfectly and dressed simply. Spectacular presentations do not make food great. It makes food pretty but the flavours are what hold your memory. Presentation is important but not as important as flavour and texture. A great dish should be easy to get to the end of and still want another bite. If you eat half of a dish and are happy with that, the dish was not successful.

The World Gourmet Society Festival menu to discover new culinary landscapes:

 

A Menu around traditional Bahamian food and ingredients with a modernist twist

 

1st Course: Truffle cured mahi mahi, lemon, micro herbs

 

2nd Course: Conch fritter, liquid conch chowder center

 

3rd Course: Stone crab, pickled mustard seed, crispy egg yolk, olive oil

 

4th Course: Spiny lobster, mornay "Mac & Cheese", textures of broccoli

 

5th Course: Fried Chicken Terrine, Peas & Rice risotto, "coleslaw"

 

6th Course: Elements of Guava Duff

 

7th Course: Coconut panna cotta, pineapple, banana, Sapodilly sorbet

 

Pictures of the restaurant and Chef Tim Tibbitts cooking skills:

World Gourmet Society Festival 2014 - Restaurant Flying Fish

World Gourmet Society Festival 2014 - Restaurant Flying Fish

World Gourmet Society Festival 2014 - Restaurant Flying Fish

World Gourmet Society Festival 2014 - Restaurant Flying Fish

The biography of Chef Tim Tibbitts:

Chef Tim Tibbitts was born in Nassau, Bahamas and grew up in Toronto, Canada.  His interest in food goes well back into his childhood.  The ethnic diversity of Toronto has always played a large part in his style having spent so much of his youth in the ethnic communities of one of the most multicultural cities in the world.  His passion for Asian flavors stems from this time and was a major factor in starting his apprenticeship in the early 90's.  

Tim enrolled in the Canadian Apprenticeship Program at Toronto's famed George Brown College, School of Culinary Arts.  There he learned the basics of classic European cuisine, which he applied first under his mentor Roger Genoe.  It was during this time that Tim developed his respect for great ingredients and technique that is still the hallmark of his style.  

After many years of working through the ranks of small high-end kitchens in the Toronto area, Tim along with his wife, Sommelier Rebecca Tibbitts, decided to make a move back to the Bahamas.  After successfully opening and running a modern Asian restaurant and sushi bar, Tim decided it was time to start working for himself. 

Starting with the creation of his company 99/1 Food Services Management in 2009, Tim has created a brand throughout the Bahamas.  In February of 2012 Tim realized a dream by opening his own restaurant, Flying Fish, in Freeport, Grand Bahama.  Flying Fish is the only restaurant in the Bahamas using modernist techniques to explore the flavors of the Caribbean.  Local products used in various ways exploring all the ethnic influences of Chef Tim from around the world entertain diners every night.  His commitment to quality and sustainability of the products are paramount at Flying Fish.  Flying Fish was recently named the best restaurant in The Bahamas and one of the Top 5 Restaurants in the Caribbean by travelvoyager.com. It is a dining experience like no other in the Bahamas.

Currently Tim is also a staff writer for the Freeport News with his column "Food For Thought" printed twice weekly.  He is also a contributing writer for Bob Izumi's Real Fishing magazine in Canada as a guest chef, and is currently in production of his first TV series titled "Caught In Paradise" where he explores the beauty and bounty of the Bahamas in a new concept of food show.  


To book a table at Flying Fish / Bahamas email
bookings@world-gourmet-society.com(quoting “Flying Fish” in the subject line).

For more information about the festival and the other participating restaurants and chefs across the world please visit
http://www.world-gourmet-society.com/festival

To apply for a membership at the World Gourmet Society please click:
http://www.world-gourmet-society.com/en/members/apply

 

 

 

 

 

 

 

 

Belgium / Restaurant Vivendum

chef vivendum kl

Address:
Restaurant Vivendum
Vissersstraat 2
3650 Dilsen-Stokkem
Belgium

Michelin Starred Chef Alex Clevers

Discover more

Contact the chef

World Gourmet Society Festival

Close Popup

Download sample menu

In this section you can review:

  • An interview with Chef Alex Clevers
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Alex Clevers cooking skills
  • The biography of Chef Alex Clevers

profile

Interview with Chef Alex Cleves:

1. Tesi: Dear Alex, you are the chef of the restaurant Vivendum in Dilsen-Stokkem / Belgium. Can you please tell me about the concept, the idea and background of your restaurant?

Alex:  We have a small restaurant with five luxury rooms. We have the rooms because I want that the people who visit our restaurant coming from further  then our region  I like to cook for my gests the best products that we have in our region and beautifull Belgium products. I have a contemporary cuisine “ less is more” with a little bit avant-garde. In the summer we have a beautifull terrace and garden were serve our diner.

2. Tesi: What is your favourite dish? Can you describe why you love that dish and which memory you connect to it?

 Alex: My favourite dish is Rabit stew Sweat and sour. It remembers me at my dear beloved mother who is passed away.


3. Tesi: Let’s assume I buy you a flight to any location you choose, but I give you only €20 to buy ingredients for a dinner of four friends. Where would you fly, and which ingredients would you buy?


Alex:  I would fly to Rome “italy” I would take some spaghetti, basil pinetree nuts, seasalt, garlic en olive oil. And make a fantastic  simple Pasta. Very cheap and with a lot af flavours. I love Italy, my wife is  Italiën ,and I would buy a ticket for her to :-)


4. Tesi: What is “Belgian” cuisine?


Alex: Belgium cuisine is a regional and seasonal cuisine with a lot of Belgium products like chicory, mussels, Brussels sprouts and a lot of fish at the coast in Vlaanderen. Also we like to combine and drink Belgium beer with our food. In the last decade we also make wine in Belgium, and did you know that we have a lot of fantastic cheeses. On the other side we have Wallonië where another typical cuisine is. Thy serve more big and small game dishes and  is more a Bourgondy cuisine. But in both regions you can eat fantastic but different. Also in Belgium you can eat on every corner on the street. We have a lot of restaurants and Brasseries  who serve a lot of regional products like cheese and beer. The Belgium people like to go to the restaurants, it become a part of the culture.


5. Tesi: What does good food mean to you?

Alex: 
Good food means to me a simple product prepared with lots of love and passion.
Good food must be fresh, healthy and tasteful
Good food can als be a perfect prepared French frites with home made mayonaise.

The World Gourmet Society Festival menu to discover new culinary landscapes:

 

We will serve a 5 course suprise local menu with lots of suprise elements and lots of local ingredients.


Price €79,50
 

 

Price including comparing wine: €125

 

Pictures of the restaurant and Chef Alex Cleves cooking skills:

festival vivendum jacobsint koenvandammearchphot

festival1 vivendum jacobsint koenvandammearchphot

festival puur maasland hele cd 013

festival puur maasland hele cd 019

festival puur maasland hele cd 047

festival puur maasland hele cd 055 

The biography of Chef Alex Cleves:

Born 11/ 06 / 1968 in Geleen „ Netherlands

After a difficult childhood, and trained as a car mechanic, I did not know what I wanted. Lack of money, I went to work in the kitchen of a Michelin star restaurant as a dish washer. After a while the chef felt I had to work in the kitchen. So I started in the kitchen After that i started in restaurant L'escale maastricht a fish restaurant. Then I went to Kasteel Wittem ** relais Chateaux for one year after that to Chateau Neercanne in Maastricht *
La butte aux bois in Lanaken * relais Chateaux
Restaurant De Barrier* Houthalen.  As a head chef
Since 2005 i started my own restaurant in Dilsen-Stokkem.
Since 2007 One Michelinstar.

 

2007 Beste Aspargus restaurant from Belgium
2010 Cook Book „ Puur Maasland“ beste Cook book Dutch Belgium on the Paris cook book awards
2011 Coach and finalist winner Belgium Bocuse D'Or
2013 started a Bistro „bistro Neuta      a bistro serving classical dishes
2013 Bistro gets BiB Gourmand
2014 Sous -Chef best cook of Belgium  2015 prosper Motagné

 


To book a table at Restaurant Vivendum email
bookings@world-gourmet-society.com(quoting “Vivendum” in the subject line).

For more information about the festival and the other participating restaurants and chefs across the world please visit
http://www.world-gourmet-society.com/festival

To apply for a membership at the World Gourmet Society please click:
http://www.world-gourmet-society.com/en/members/apply

 

Germany / La Mano Verde

jean kl

Address:
La Mano Verde
Uhlandstraße 181
10623 Berlin
Germany

Executive Chef Jean-Christian Jury

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Contact the chef

World Gourmet Society Festival

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In this section you can review:

  • An interview with Chef Jean-Christian Jury
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Jean-Christian's cooking skills
  • The biography of Chef Jean-Christian Jury

kitchen team loves me

Interview with Chef Jean-Christian Jury:

1. Tesi: Dear Jean-Christian, your passion is vegan food. Your restaurants mission is described on your website to prepare and serve vegan food on a gourmet standard far beyond the stereotype of “alternative and hippie image”. Can you describe what set you up for that mission and what drives you forward?

Jean: 2-3 million years ago we were still running around barefoot and living in trees like our close relatives, the monkeys. Natural catastrophes and long periods of ice ages probably forced us to leave the safety of the trees and our natural habitats to find our food, and it is possibly during those long cold periods that we changed our original plant based diet. In today's world, we have to deal with stress on a daily basis; the fast pace imposed on modern society has a very negative impact on the quality our diet. Poor food choices and a stressful life make for a very dangerous combination. Food is the fuel for our cells and in consequence, for our body. To recharge our batteries we need energy, minerals, enzymes, healthy fats, correct proteins, micronutrients and vitamins. Processed and fast food is the enemy of health. Eating the right combination of fresh produce will give your body the energy it needs and will protect you from chronic diseases. Supplying your body with the right nutrition makes you smarter, leaner and stronger. Balanced vegan and raw food diets are rich in vitamins, antioxidants and fibre and can decrease the chances of suffering from obesity, diseases such as diabetes, heart disease, stroke and some cancers. Well-planned plant-based diets are suitable for all age groups and stages of life.

La Mano Verde was not founded for ethical reasons, but primarily for the love for food and a desire to create something healthy and very special in the culinary world. The inspiration behind La Mano Verde are the wonders of an all-plant cuisine, served in a comfortable and sophisticated setting, and my wish to share such pleasures of dining with everyone with fresh natural ingredients and artistry on the plate. Our team is primarily motivated in offering a professional and exquisite fine dining experience to our customers, but the positive impact we have on human health and that of our planet is more than welcome.

2. Tesi: The most underrated cuisine in the world is “Plant Based” Vegan and Raw Food.

Jean: La Mano Verde being a unique concept, our decision to cook with only 100% animal free products has proven that nothing needs to be sacrificed to provide a fine dining standard of cuisine and service in a totally plant-based restaurant. We are also helped by society's ever-growing understanding of the benefits of eating balanced and healthy diets together with the need to adopt more protection towards our planet.

3. Tesi: What is your favourite dish and why do you love that dish?

Jean: My favourite dish is an “Algae Salad” called Salade de la Mer, made with fresh Sea Asparagus (Salicornes), Wakame, Gracilaria Algaes, Young Coconut Meat, Dehydrated Muscat Grapes and a Lime and Curcuma Root Dressing. This dish is made of “Super Food” containing all minerals, vitamins, antioxidants and fibre your body needs to boost your level of energy and immune system.

4. Tesi: I give you €300 to spend on a dinner in London or €100 to spend on a dinner in Berlin. Which city would you pick and why?

Jean: What about €300 in Berlin? Margaux Restaurant with Michelin Star Chef Michael Hoffmann which offers a vegetarian menu called “Voyage de Legumes” 7 courses at €140 p.p.

Quite a price for a one star restaurant but, given the quality of ingredients, preparation and overall creativity it is worth every cent :>)

5. Tesi: Where do you get your inspiration when you create a menu? Do you follow a method or a routine when you create a menu or is it different every time?

Jean: It is different every time. I am learning new techniques and mix new flavours daily. Last week I created a creamy truffle mushroom risotto sauce with dark chocolate and almonds, today I worked on creating sweet raw sushi, rolled in fresh home made fruit Nori sheet, a new dish probably added to the Degustation Menu for the World Gourmet Festival :>)  

6. Tesi: What does good food mean to you?

Jean: Good food has to be garden fresh and regional. I will never compromise with the quality of the ingredients used in my cooking. I go to the regional organic market my self to make sure the ingredients meet our standard. All products including wines are all coming from organic suppliers.

jean press 2

 The World Gourmet Society Festival menu to discover new culinary landscapes:

La Mano Verde Gourmet Plant Based Menu

 

Beetroot & Blood Orange Gazpacho gluten free
with Ginger-Lemon-Grass-Lime-Coulis

 

Starter Variation gluten free
with Sushi, Zucchini Rolls, Ravioli Blanc and Algae Salad

 

Forbidden Emperor Black Risotto gluten free
with Shiitake Mushrooms, Persimmon, Shallots and White Wine

 

Verrine of Lemon and Strawberry Mousse gluten free
with Fresh Fruits and Berries

1st to 31st March 2015 – World Gourmet Society Menu
58,00 € p.P. / with pairing wines + 35,00 €

 

Pictures of the restaurant and Chef Jean-Christian's cooking skills:

dinning room1 middle

LMVkitchen team8 middle

restaurant lamanoverde 3

restaurant lamanoverde food 1

restaurant lamanoverde food 2

new

Biography of Chef Jean-Christian Jury:

Work in the hospitality industry since 1972.
Tiffany’s Group AG from 1974 to 1981, pre-opening and opening operations of entertainment centres with hotels, restaurant, casino and cinemas in several European countries. From 1982 to 1999 worked in South-East Asia and Pacific for hotel-restaurant groups, pre-opening and opening operations, back to United Kingdom in 2000, opening 3 new restaurants in London, 1 concept restaurant in Colchester, 1 concept restaurant in Chelmsford. Developing a new “Plant Based “concept in Berlin, Germany since July 2008.

Awards: Der Feinschmecker, Germany 800 Best Restaurants 2012/2013/2014

Web:                    

www.lamanoverde.com

mail@lamanoverde.com


To book a table at La Mano Verde / Berlin please email
bookings@world-gourmet-society.com
(quoting “La Mano Verde” in the subject line).

For more information about the festival and the other participating restaurants and chefs across the world please visit
http://www.world-gourmet-society.com/festival

To apply for a membership at the World Gourmet Society please click:
http://www.world-gourmet-society.com/en/members/apply

 

Germany / Landhaus Stricker

Porträt HB-289 kl

Address:
Landhaus Stricker
Boy-Nielsen-Straße 10
25980 Sylt/ OT Tinnum
Germany

Michelin Starred Chef Holger Bodendorf

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Contact the chef

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In this section you can review:

  • An interview with Chef Holger Bodendorf
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Holger Bodendorf cooking skills
  • The biography of Chef Holger Bodendorf

 BODENDORFS Sternstunden bHB Logo

Porträt HB-289

Interview with Chef Holger Bodendorf:

1. Tesi: Holger, you are the owner and chef of the restaurant BODENDORF’S in Sylt, Germany. On your website you describe the atmosphere of your location. Can you please tell me about the concept and give some background on your restaurant?


Holger: The concept of BODENDORF’S is simple and clear: We just use the best ingredients prepared in a creative and harmonic way. The creation of a tasteful balance between every single ingredient is the aim of our Mediterranean kitchen.

2. Tesi: It’s been said that Northern Germans are quiet and grumpy. Would you say that Northern German cuisine is also “quiet and grumpy”?


Holger: That is just a rumor! Northern Germans are open-minded, honest, and authentic. And you can find all these characteristics in their cuisine, as well, as they try to mix it with influences from all over the world.

3. Tesi: Some chefs discover their love for food and their gift for preparing outstanding dishes quite late, while for others it is clear in their childhood years that they will become a chef. When did you discover your ability to prepare food that is far beyond the norm?


Holger: Ever since I was a child I knew that I wanted to become a chef, but not just any chef: I wanted to be a good chef. In 2003, I received a Michelin star for my restaurant, and after that I set myself the aim to become a Relais & Châteaux Grand Chef. I reached my goal in 2013!

4. Tesi: Sylt is…


Holger: …the perfect place to harmonize your body and soul. You have the great North Sea, fantastic nature – the beach and dunes, the fresh breeze – authentic and honest people, and amazing food.

5. Tesi: What does good food mean to you?

Holger: Good food means everything to me. It is my passion, and it makes me proud when my guests leave the restaurant satisfied and delighted.

The World Gourmet Society Festival menu to discover new culinary landscapes:

Bitte beachten Sie, dass wir unser Menue im Restaurant SIEBZEHN84 servieren werden!

Riesengarnele & Spargel
gebratene Riesengarnele / roh marinierter Spargel
gegrillter Spargel / Pioppini Pilze / Krustentierjus
***
Iberico Schwein & Petersilienwurzel
confierte Presa / Schweinebauch-Dim Sum / krosser Coppa
geschmorte Petersilienwurzel
***
Wolfsbarsch & Gulschsaft
Wolfsbarsch / Gulaschsaft / Kartoffelespuma
Piment d‘Espelette-Butter
***
Rind & Erdfrüchte
geschmorte Rinderwange / abgeflämmtes Rinderfilet
Rinderfilet-Tatar / Erdfrüchte Cassoulet / Trüffeljus
***
Valrhona Dulcey & Mango
Gâteaux von Valrhona Dulcey Schokolade / gebrannte Mandeln
Mangosorbet / Mandel-Mangochutney

Preis 112 € pro Person

Pictures of the restaurant and Chef Holger Bodendorf cooking skills:

 Bodendorfs-10 kl

Bodendorfs-29 kl

 Kaminzimmer-09 kl 

new Bodendorf Food-0009

new HummerKichererbse 0684 2

new Stricker 150

The biography of Chef Holger Bodendorf:

 

Holger Bodendorf , born in Heiligenhafen in 1967 , has his professional stations planned and implemented consistently.

 

After training with distinction , at the Hotel Yacht Club at Timmendorfer Strand , followed by well-known hotels such as the Hotel Atlantic Kempinski and the Landhaus Scherrer in Hamburg, Petermann ' s Kunststuben in Zurich and Da Gianni in Mannheim.

 

On Sylt , he worked and performed in Tappe's Restaurant and restaurant Veneto in the Hotel Windrose , where he was rewarded with his first Michelin Star in 2000.

 

He is managing the 5-star - plus hotel Landhaus Stricker on Sylt since 2001. The hotel's two restaurants, the "siebzehn84" and the - far beyond the borders of Germany known - gourmet restaurant “Bodendorf's” are reflecting his dedication to highest gourmet standards.

 

The standard of his work is also reflected in  the fact that “Bodendorf’s” is a member of Relais & Châteaux since 2011.

 

Awarded with a Michelin star and 18 Gault Millau points he is considered as one of the world's best Relais & Chateaux Grand Chef since 2012.

 

German Version

 

 Holger Bodendorf, 1967 in Heiligenhafen geboren, hat seine beruflichen Stationen konsequent geplant und umgesetzt.

 

Nach der Ausbildung mit Auszeichnung, im Hotel Yachtclub am Timmen-dorfer Strand, folgten namhafte Häuser wie das Hotel Atlantic Kempinski und das Landhaus Scherrer in Hamburg, Petermann’ s Kunststuben in
Zürich und Da Gianni in Mannheim.

 

Auf Sylt begeisterte er in Tappe’ s Restaurant und im Restaurant Veneto im Hotel Windrose, wo er sich im Jahr 2000 den ersten Michelin Stern erarbeitete.

 

Seit 2001 leitet er das 5-Sterne-Plus-Hotel Landhaus Stricker auf Sylt. Die beiden Restaurants des Hauses, das „siebzehn84“ und das weit über die deutschen Grenzen bekannte Gourmetrestaurant Bodendorf’s, wer-
den mit seinem Anspruch an Genuss geführt.

 

Die Besonderheit seiner Arbeit zeigt sich auch seit 2011 über die Auszeichnung des Hotels mit der Lilie und die damit verbundene Aufnahme als Familienmitglied von Relais & Châteaux.

 

Ausgezeichnet mit einem Michelin Stern und 18 Punkten im Gault Millau ist er als einer der weltweit besten Köche seit 2012 Relais & Châteaux-Grand Chef.

 

 


To book a table at Bodendorf / Germany email
bookings@world-gourmet-society.com(quoting “Bodendorf” in the subject line).

For more information about the festival and the other participating restaurants and chefs across the world please visit
http://www.world-gourmet-society.com/festival

To apply for a membership at the World Gourmet Society please click:
http://www.world-gourmet-society.com/en/members/apply

 

Hong Kong / Bo Innovation

220px-Alvin Leung kl

Address:
Bo Innovation
Wan Chai district
60 Johnston Road (entrance on Ship Street)
Hong Kong

3 Michelin Starred Chef Alvin Leung

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In this section you can review:

  • An interview with Chef Alvin Leung
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Alvin Leung's cooking skills
  • The biography of Chef Alvin Leung

220px-Alvin Leung

Interview with Chef Alvin Leung:

1. Tesi: Chef Alvin, some chefs discover their love for food and their gift to prepare ingredients in an outstanding way quite late, while for others it is clear in their childhood years that they will become a chef. At which point in time did you discover your gift to prepare food far beyond normal standards?


Chef Alvin: I have cooked since I was a little boy. My mother was a terrible cook, so I needed to start cooking for myself to live a better life. I was born in London and grew up in Canada, two places that offer a huge variety of ingredients and a good playground if you are willing to explore experimental cooking and if you are passionate to train yourself as a chef.


2. Tesi: You are running the restaurant “Bo Innovation X-treme Chinese Cuisine” in Hong Kong. What is the mission of your restaurant?


Chef Alvin: “X-Treme” is just a word. What I mean with that is that I want to create a moment of excitement for my guests that they haven’t experienced before. I want to guide my guests to a level they haven’t experienced and tasted before. I want them to enjoy the evening because they will have dishes in Bo-Innovation they haven’t had before anywhere else in the world. To come back to your question: My mission is that my guests want to come back to my restaurant because my food creates a unique combination of memories they are only able to relive when they are my guests again.


3. Tesi: Please complete this sentence: I want my guests…


Chef Alvin: … to reach a point that is still just within their comfort zone but that challenges them to reflect on the dishes they enjoyed so that they learn something about themselves. I don’t want to put my guests out of their comfort zone. That’s easy. My guests should discover new culinary landscapes in a way that an evening in my restaurant turns into a lifelong beloved memory.


4. Tesi: Where do you get your inspiration when you create a menu? Do you follow a method or a routine when you create a menu, or is it a different process every time?


Chef Alvin: I get my inspiration from my successes and from my failures. Failure is good because you learn how to make it better. I go through my life with wide open eyes. I can get inspiration from big and small things. Sometimes I spend time in a nice place that inspires me, sometimes I watch people and be inspired. I watch other chefs and always think how I would do it. Learning the fine DNA of creating outstanding food doesn’t come from copying other chefs. It comes from absorbing how other people do things and reflect it into my own – in my case – unique style. Life is full of inspiration – you just let it happen!


5. Tesi: What do you rate higher: Your menu or good sex?

Chef Alvin: (is laughing) Good sex always follows a great menu and if sex is really good then breakfast is on the menu. This cycle goes on until one forgets which comes first the sex or the menu.

6. Tesi: What does good food mean to you?


Chef Alvin: Good food means a good memory. Good food means a deep impact on you and your life. I know so many people who say they had had the best menu ever here or there, but when I ask them what the dishes were made from they can’t remember. When you have sex and can’t remember it a year later it was not that good! It is the same with food. Only if you remember the taste, the texture, the flavours, and the little details for the rest of your life you can talk about good food. Just “the best” ingredients or just “the best techniques” are not enough to create something like that. You need talent to create food that a guest will never forget and that comes back to him – sometimes in the form of a memory or sometimes in a form of a déjà vu.

 The World Gourmet Society Festival menu to discover new culinary landscapes:

Comig soon

Pictures of the restaurant and Chef Jean-Christian's cooking skills:

 festival food6

festival food7

festivl food9

 

Biography of Chef Alvin Leung:

Alvin King Lon Leung (Chinese: 梁經倫) born in 1961, is a British chef who holds three Michelin stars at his restaurant Bo Innovation in Hong Kong and one Michelin star in his restaurant Bo London in London. He is nicknamed The Demon Chef and has invented his own cuisine, which he calls X-Treme Chinese that includes meals such as an edible condom on a mushroom beach. He has spent £1.7 million on his second restaurant, Bo London, based in Mayfair, London.


To book a table at Bo Innovation / Hong Kong please email
bookings@world-gourmet-society.com
(quoting “Bo Innovation” in the subject line).

For more information about the festival and the other participating restaurants and chefs across the world please visit
http://www.world-gourmet-society.com/festival

To apply for a membership at the World Gourmet Society please click:
http://www.world-gourmet-society.com/en/members/apply

 

Italy - Arnolfo

Gaetano Trovato kl

Address:
Arnolfo Ristorante
Via XX Settembre n° 50 - 52
Colle di Val d'Elsa -  Siena
Italy

2 Michelin Starred Chef Gaetano e Giovanni Trovato

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In this section you can review:

  • About ristorante Arnolfo and Chef Gaetano e Giovanni Trovato
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Trovato's cooking skills

Gaetano Trovato

About ristorante Arnolfo and Chef Trovato:

 

Food lovers should not miss Arnolfo, one of the best restaurants in Tuscany.

 

Gaetano and Giovanni, the owners of Ristorante Arnolfo in Colle Val D'Elsa, are two brothers who originally have their roots in Sicily and come from a typical large family, where mother Concetta was a housewife and their father was a farmer who said "Reaffirm our mother is a great cook both." From there, always use regional products harvested and according to the season. Love comes to "good food".

 

The gourmet palate is tickled at the restaurant Arnolfo, here there is a painted sign "at home" due to the individual service and he openness of the owner. The restaurant Arnolfo is in a palazzo from the 16th Century. Lovingly restored, it offers simplicity in furnishings and the attention to the smallest detail. It reflects a balanced mix of antique furniture and handcrafted Baccarat chandeliers with a few selected images of modern art. The tables are stocked with fine white porcelain, which is supplemented with simple crystal glasses. Colle, where the restaurant is, is a town of crystal production in Tuscany.

 

Giovanni Trovato is the sommelier and maitre at Arnolfo and with his attention to detail, nothing escapes. He has personally selected 13,000 bottles precious wine from all over the world. The wine list is one of the best in Tuscany.

 

The restaurant was founded in 1982 by Gaetano. It has been awarded two Michelin stars, it is a member of Relais & Chateaux and is a must for any traveler who visits Colle Val d'Elsa, a small medieval town near Siena. Arnolfo's name is derived from the famous sculptor and architect of the 12th Century: Arnolfo di Cambio, who was born here. Gaetano places extreme value on rigorous product quality and the suppliers are small farmers from the surrounding area.

 

If you look out the windows of the dining room, the view opens on a typical unspoilt Tuscan countryside. In summer, dinner is taken on the terrace, it is idyllic.

 

For restaurant guests who wish to stay overnight after enjoying a wonderful menu, there are four individually decorated guest rooms of charm where the next morning you will be spoiled once again by Chef Gaetano to enjoy his breakfast specialties.

 

 The World Gourmet Society Festival menu to discover new culinary landscapes:

WORLD GOURMET FESTIVAL 2015 kl

Pictures of the restaurant and Chef Gaetano e Giovanni Trovato's cooking skills:

Arnolfo Scampi Fegato doca e frutto della passione kl

Arnolfo Bitter Cioccolato kl


To book a table at Arnolfo Ristorante / Italy please email
bookings@world-gourmet-society.com
(quoting “Arnolfo” in the subject line).

For more information about the festival and the other participating restaurants and chefs across the world please visit
http://www.world-gourmet-society.com/festival

To apply for a membership at the World Gourmet Society please click:
http://www.world-gourmet-society.com/en/members/apply

 

Netherlands / De Kromme Watergang

restaurant kromme watergang chef 2 kl

Address:
De Kromme Watergang
Restaurant met Suites
Slijkplaat 6
4513KK Hoofdplaat

2 Michelin Starred Chef Edwin Vinke

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Contact the chef

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In this section you can review:

  • An interview with Chef Edwin Vinke
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Edwin Vinke‘s cooking skills
  • The biography of Chef Edwin Vinke

restaurant kromme watergang chef 2

An interview with Chef Edwin Vinke:

1.Tesi: Chef Edwin, some chefs discover their love for food and their gift to prepare ingredients in an outstanding way quite late, while for some it is clear in their childhood years that they will become a chef. At which point in time did you discover your gift to prepare food far beyond normal standards?

Chef Edwin: As a child, my father and mother would tell me not to run off to stare into the kitchen windows when we went out to dinner together. So, as a child I was already very interested in being a chef. At 13, I went to the hotel school to complete my studies and graduated as the youngest student ever at 17 years old.

Dutch version:
Mijn vader en moeder vertelden me dat ik als klein jochie al niet weg te slaan was voor het raam van keuken als we samen uit eten gingen. Dus ik was al heel erg vroeg geïnteresseerd in het koksvak. Ben op mijn 13e naar de hotelschool gegaan en studeerde al seen van de jongste studenten ooit als 17 jarige af.

2.Tesi: The most underrated cuisine in the world is...

Chef Edwin: The Dutch cuisine, of course. Because there is not a real food culture in the Netherlands, we must be creative and inventive in our restaurant. Our restaurant is located near the Belgian border, so about 75% of our clientele is from Belgium

Dutch Version:
De Nederlandse keuken natuurlijk, doordat er hier in Nederland geen echte eetcultuur is moeten we extra creatief en inventief zijn om ons restaurant volt e krijgen. Ons restaurant ligt vlak bij de Belgische grens daardoor draaien wij voor 75% op België  

3.Tesi: What is your favourite dish, and why do you love it?

Chef Edwin: I love anything with seafood. I also love vegetables and am a big fan of all kinds of spices from around the world.

Dutch version:
Alles op basis van schaal- en schelpdieren heeft mijn voorkeur. Verder eet ik heel graag groenten en ben een grote fan van allerlei diverse kruiden van over heel de wereld.

4.Tesi: A young and talented chef is deciding whether to turn their talent into a professional career or to develop their cooking skills as a hobby. What would your advice be for them?

Chef Edwin: I’d advise them to take the professional course, even though it is not easy to survive in our profession. But, once you catch the bug, you don’t want to do anything else, which gives our profession so much variety and is what makes it fun. It's the best profession there is.

Dutch version:
Professioneel natuurlijk ook al is het niet gemakkelijk om te overleven in ons vak. Maar als je eenmaal het virus te pakken hebt wil je niets anders meer en geeft ons vak zoveel variatie en plezier en is het het mooiste dat er is.

5.Tesi: Where do you get your inspiration when you create a menu? Do you follow a method or a routine when you create a menu, or does it differ every time?

Chef Edwin: My head runs on inspiration. I can often be found here by the sea and the salt marshes where I can quiet my head and listen to nature. Nature determines the menu and what is on the table.

Dutch version:
M’n hoofd loopt over van inspiratie, ik ben vaak te vinden hier aan de zee en op de schorren daar kan ik mijn hooft leeg maken en luister ik naar de natuur, zij bepaald het menu en wat er op tafel komt.

6.Tesi: What does good food mean to you?

Chef Edwin: Being respectful of everything in the kitchen. Using everything from head to tail to add depth to the dishes. The challenge is to get everything alive and super fresh: fish from the small boats, shells from the dike here, vegetables from the garden, and so on.

We strive daily to make our dishes as healthy and tasty as possible using little cream and butter. We cook everything in seawater and have now replaced 80% of all simple sugars with slow sugars.

Dutch version:
Respectvol omgaan met alles wat in de keuken binnen komt. Alles gebruiken van kop tot start, zo kun je diepte brengen in de gerechten. De sport is om alles levend en supervers binnen te krijgen. Vis van de kleine bootjes, schelpjes van over de dijk hier, groenten uit eigen tuin……..
Ook zijn we dagelijks bezig om onze gerechten zo gezond en lekker mogelijk te maken. Gebruiken weinig room en boter, koken alles in zeewater en hebben intussen voor 80% alle snelle suikers vervangen door trage suikers.
 

The World Gourmet Society Festival menu to discover new culinary landscapes:

COQUILLES & EENDENLEVER
witlof, peer & nootjesboter

SCALLOPS & DUCK LIVER
chicory, pear and nut butter

`````
KOKKELS & SCHEERMESSEN
aardappel, zeewier & citroengras
CLAMS & RAZOR
potato, seaweed and lemongrass

`````
KABELJAUW & INKTVIS
bonen, linzen, lavas & lardo

COD & SQUID
beans, lentils, lovage & lardo

`````
CITRUS & WITTE CHOCOLADE
groene thee, shiso & amandel

CITRUS & WHITE CHOCOLATE
green tea, shiso & almond

€ 75 p.p.

 Pictures of the restaurant and Chef Edwin Vinke ‘s cooking skills:

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restaurant kromme watergang 3

restaurant kromme watergang food 1

restaurant kromme watergang food 2

restaurant kromme watergang food 3

restaurant kromme watergang food 4

restaurant kromme watergang food 5

restaurant kromme watergang food 6

restaurant kromme watergang food 7

The biography of Chef Edwin Vinke:

Edwin Vinke
Slijkplaat 6
4513 KK Hoofdplaat
Telephone: 0117-348696     Fax: 0117-348679
Email: info@krommewatergang.nl
Website: www.krommewatergang.nl

  • Owner/Chef at De Kromme Watergang (1993)
  • 1st Michelin star in January 2005
  • 2nd Michelin star in November 2011
  • Chef of the Year Gault Millau (2011)
  • SVH Master Chef (2009)
  • Member since January 2005, Les Patrons Cuisiniers

Personal

Date of Birth: 21-06-1967
Married to: Blanche Vinke of EETVELDT (1969)
Children: Tom (1996) and Evie (1999) 

Training and Education

  • 4 years Hotel Management at ‘Ter Duinen’ Koksijde (1985)
  • 1 year Hotel Management at 'Ter Groene Poort' Bruges
  • Several internships in Belgium and France
  • Courses taken
  1. oSVH Teacher
  2. oSVH Kitchen Management

Work Experience

  • Owner/Chef at ‘De Kromme Watergang’ (1993 – current)
  • Sous chef at 'Oud Sluis’ with Ronnie Herman

Publications

  • Briny Clay (2011)
  • Uit Zeeuwse Wateren (2007)

Restaurant De Kromme Watergang

In 1993, together with my wife, Blanche, and our young kitchen brigade, we opened our restaurant, De Kromme Watergang, located between Hoofdplaat and Breskens in a small hamlet called Slijkplaat.

It appeared from the outset to be a success. The neighborhood is sparsely populated, but we have mainly local guests, as well as many Belgian guests. Despite being very remotely located, the pursuit of perfection remains our motto.

We have grown into a modern restaurant with a large water garden to the rear, a modern patio/terrace, and koi. The restaurant seats 50 and features a separate aperitif room, a climate-controlled wine room, and an open kitchen with modern décor. We can also seat 25 on the terrace of the water garden.


 

To book a table at De Kromme Watergang / Netherlands please email
bookings@world-gourmet-society.com
(quoting “De Kromme Watergang” in the subject line).

For more information about the festival and the other participating restaurants and chefs across the world please visit
http://www.world-gourmet-society.com/festival

 

To apply for a membership at the World Gourmet Society please click:
http://www.world-gourmet-society.com/en/members/apply

Portugal / Feitoria Restaurante & Wine Bar

restaurant feitoria chef kl

Address:
Feitoria Restaurante & Wine Bar
Altis Belém Hotel & Spa
Doca do Bom Sucesso
1400-038 Lisboa
Portugal

Michelin Starred Chef João Rodrigues

Discover more

Contact the chef

World Gourmet Society Festival

Close Popup

Download sample menu

In this section you can review:

  • An interview with Chef João Rodrigues
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef João Rodrigues ‘s cooking skills
  • The biography of Chef João Rodrigues

restaurant feitoria chef 1

An interview with Chef João Rodrigues:

1.Tesi: Dear Chef Rodrigues, some chefs discover their love for food and their gift to prepare ingredients in an outstanding way quite late, for some other it is already clear in their childhood years that they will become a chef. At which point in time did you discover your gift to prepare food far beyond normal standards?

Chef Rodrigues: I discovered my passion for cooking at the age of 21. I’ve always loved food but never thought of cooking like something that I could do for a living. Then, naturally… it came to a point that it was clear for me that this would be my future

2.Tesi: The most underrated cuisine in the world is...Portuguese cuisine

Chef Rodrigues: I think that Portugal has the most outstanding products that one can imagine, the problem so far is that people don’t invest their time and money to be exceptional, they don’t work the presentation, they don’t high the products to another level. The weather conditions, the genesis, the sea, the land, the sun, the culture, are all in a very unspoiled state... but they have to be worked and brought to a different level... it’s up to us to make Portugal a brand that means high quality, because we naturally have some of the best products in the world ( fish is one without doubts)  

3.Tesi: What is your favourite dish and why do you love that dish?

Chef Rodrigues: I don’t have a favourite dish, I love a lot of dishes, specially fish and seafood from the Portuguese coast (goose barnacles, clams, oysters, all kinds of fish, etc...)

4.Tesi: A young and talented chef is on the edge of making their decision if they want to turn their talent into a professional career or if they want to develop their skills to cook as a hobby. What would your advice be for them?

Chef Rodrigues: Cooking it’s not all about talent, it’s about: determination, passion, heart, a little bit of craziness and hard work. If they have all of these, they have to go professional.

5.Tesi: Where do you get your inspiration when you create a menu? Do you follow a method or a routine when you create a menu or is it different every time?

Chef Rodrigues: I get my inspiration from all that surrounds me, the city, the sea, people, the country, our traditions, etc.. I always carry a note book with me and I right all my ideas, then I think about them and try to transform it in something real. Sometimes they become real sometimes they don’t

6.Tesi: What does good food mean to you?

Chef Rodrigues:Above all... good, fresh, biological, homemade, home grow food. If you have good products all you have to do, is not to spoil it.

Flavour first, technique after...

The World Gourmet Society Festival menu to discover new culinary landscapes:

All products are local, from small producers, all biological . The way we cook its base in our ancient traditions. Almost Everything is made in the restaurant even the cured cod

 

Entradas/ Entrantes/ Starters/ Entrées

Tártaro de Atum
Tartar de atún
Tuna tartare
Tartare de thon

Carabineiro do Algarve com salada fresca de pepino e seu tártaro
Carabinero del Algarve  con ensalada fresca de pepino y su tártaro
Sautéed Algarve scarlet shrimp with fresh cucumber salad and tartar
Crevette rouge de l’Algarve avec salade fraîche de concombres et tartare

Prato de peixe/ Plato de pescado/ Fish course/ Plat de poissons

Robalo de mar com cuscos de lingueirão e chuchu. Bivalves
Lubina de mar con cuscos de cañillas y chayote. Bivalvos
Sea seabass with razor clams cuscos and chayote. Bivalves
Loup de mer avec cuscos de solens et chayotte. Bivalves

 

Prato de carne/ Plato de carne/ Meat course/ Plat de viande

Carré de vitela de leite com puré de batata, cogumelos silvestres, trufa negra e jus de trufa
Lomo de ternera con puré de patatas, setas silvestres, trufa negro y jugo de trufa negra
Veal loin with potato purée, wild mushrroms, black truffle and truffle jus
Longe de veau avec pommes de terre en purée, champignons sauvages, truffe noire et jus de truffes

Sobremesa/ Postre / Dessert/ Dessert

Chocolate, fava tonka, caramelo e flor de sal
Chocolate, haba tonka, caramelo y flor de sal
Chocolate, tonka bean, caramel and sea salt
Chocolat, fève tonka, caramel et fleur de sel

 

Price per person 120€ drinks are not included

 

Pictures of the restaurant and Chef João Rodrigues ‘s cooking skills:

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restaurant feitoria food 1

restaurant feitoria food 3

restaurant feitoria food 4

 The biography of Chef João Rodrigues:

Chef João Rodrigues obtained a degree in Culinary & Pastry from the Escola de Hotelaria e Turismo de Lisboa (Lisbon Hotel and Tourism School). His career background includes experiences at the Sheraton Hotel and the Lisboa Plaza Hotel.

He worked at the Bica do Sapato restaurant for 3 years. He also worked alongside Chef Sebastien Grospelier (2 Michelin star) at “Varanda “restaurant in the Ritz Hotel and with Chef Fausto Airoldi at “Pragma” restaurant in the Casino de Lisboa (Lisbon Casino) when it opened.

In 2007, he won the Chefe Cozinheiro do Ano ( Portuguese Chef of the Year) contest and participated in the WACS Mediterranean Challenge for teams ( two silver medals). Since 2008, he has been working at the Altis Belém & Spa Hotel, being from current year the Executive Chef

At the Feitoria Restaurant, he was awarded with a Michelin star for the 3rd consecutive year, his dishes are based on the roots and traditions of Portuguese gastronomy with a hint of exotic flavours from around the world, particularly those from the discovered territories of the Portuguese history.

Awards:

2007 Chefe Cozinheiro do Ano – Portuguese Chef of the Year
2011/2012 One Michelin Star as Chef resident
2013 One Michelin Star as Executive Chef

Feitoria Restaurante & Wine Bar
Altis Belém Hotel & Spa
Doca do Bom Sucesso
1400-038 Lisboa
Portugal
Telephone: +351 210 400 200 or +351 210 400 208
Email:
reservationsbelem@altishotels.com

Web:

www.restaurantefeitoria.com



To book a table at Feitoria / Lisbon in Portugal please email
bookings@world-gourmet-society.com
(quoting “Feitoria” in the subject line).

For more information about the festival and the other participating restaurants and chefs across the world please visit
http://www.world-gourmet-society.com/festival

To apply for a membership at the World Gourmet Society please click:
http://www.world-gourmet-society.com/en/members/apply

 

United Kingdom / The Magazine

emmanuel kl

Address:
The Magazine Restaurant
Serpentine Sackler Gallery
West Carriage Drive
London W2 2A
United Kingdom

Executive Chef Emmanuel Eger

Discover more

Contact the chef

World Gourmet Society Festival

Close Popup

Download sample menu

In this section you can review:

  • What good food means to Chef Emmanuel Eger
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Emannuel Eger‘s cooking skills
  • The biography of Chef Emmanuel Eger

emmanuel

What good food means to Chef Emmanuel Eger:

Food is everything for me, it brings the people I love together whether it's family or friends.
Sharing a good meal is something special to me and I feel fortunate that I can cook for a living.

The World Gourmet Society Festival menu to discover new culinary landscapes:

 

Spring Awakening Menu

Raw, Pickled & Cooked Fruit and Vegetable Tart

 

Dingley Dell Suckling Pig Belly, Scottish Langoustine, Bergamot and Pink Pepper

 

Yorkshire Lamb, New Season Garlic and marinated Ricotta

 

Fromage Blanc, Rhubarb and Basil

 

Pictures of the restaurant and Chef Emannuel Eger‘s cooking skills:

magazine outside

The Magazine 44

The Magazine 45

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 The biography of Chef Emmanuel Eger:

Born in Frankfurt to French and German parentage, gastronomy was central to Emmanuel’s life from a very early age.
Emmanuel’s enthusiasm for the kitchen culminated when he commenced his apprenticeship at Restaurant die Leiter in his home town of Frankfurt.  It was at this highly rated Gault Millau establishment that Emmanuel was exposed to the Mediterranean philosophy of care for ingredients.  Through quality selection and simple technique, excellent dishes were realised; a learning that would resonate with him throughout his career.#


Following three years of academics and training, Emmanuel qualified as Chef de Cuisine. Invited to Salzburg, Emmanuel joined Michelin starred chef Thomas Walkensteiner at the five star Hotel Schloss Fuschl. Emmanuel was hereby exposed to light and healthy cooking that relied little on the use of butter; instead working with the new wave of modern Austrian chef who was approaching cooking in a new way.


Emmanuel continued his passion for travel and exploration of world cuisine with his next move to London.  Joining Executive Chef Henry Brosi at the five star Dorchester Hotel on Park Lane, Emmanuel cooked for many of the world’s most influential guests.  His hard work and dedication was to lead to the role of Sous Chef at the Dorchester Grill. 


Emmanuel joined Kofler & Kompanie in 2013 and formed part of the senior opening team at The Magazine. Appointed Head Chef in December 2014, Emmanuel is influenced by his favourite dining and cooking experiences from around Europe, utilising quality local produce.  Emmanuel brings a philosophy of care to every ingredient, applying simple techniques to create bold yet balanced flavours.



To book a table at The Magazine / London please email
bookings@world-gourmet-society.com
(quoting “Magazine” in the subject line).

For more information about the festival and the other participating restaurants and chefs across the world please visit
http://www.world-gourmet-society.com/festival

To apply for a membership at the World Gourmet Society please click:
http://www.world-gourmet-society.com/en/members/apply

 

US / Northern Hotel

chef tim kl

Address:
Northern Hotel
19 North Broadway
Billings, MT
59101

Executive Chef Tim Freeman

Discover more

Contact the chef

World Gourmet Society Festival

Close Popup

Download sample menu

In this section you can review:

  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • The biography of Chef Tim Freeman and Chef Tyler Ellis

Chef Tim

Tyler Pic

The World Gourmet Society Festival menu to discover new culinary landscapes:

 

1st course
Lentils with smoked goat cheese and black walnut

 

2nd course
Snapper Ceviche with sunflower 3 ways, Montana Flathead Cherry syrup

 

3rd course
Walk in the Woods- Mushroom soil, foraged mushrooms, Pheasant terrine, Black Truffle, Trout roe

 

4th course
Seared Venison, pomegranate molasses reduction, cauliflower puree

 

5ht Course
Cheese course-beer mountina, brie de bitterroot, black truffle goat cheese, huckleberry spread, and peach jam

 

The biography of Chef Tim Freeman and Chef Tyler Ellis:

 

Bio Chef Tim Freeman:

 

Chef Tim Freeman began cooking at a very young age. He would watch his mother cook when he was just 6 years old. He began working professionally at 15 years old, as a dishwasher in a golf club. After Culinary school he worked with Wolfgang Puck at Spago, then moving on to The White House as a Chef de Partie in The Clinton Administration. Chef Tim was able to work with Chef Walter Scheib, and renowned Pastry Chef Roland Mesnier. He went on to work for the Governor of Ohio, George Voinovich.

 

Tim has worked all over the world, including Russia, Portugal, Philippines and Kenya. He was inducted into the World Gourmet Society this year, being the only Chef in Africa to receive that honor. He was also named the Most Innovative Chef in Africa, Biggest Trendsetter, and Best Fine Dining Restaurant. 

 

He currently is the Food and Beverage Director/Executive Chef for Northern Hotel in Billings, Montana.

Bio Chef Tyler Ellis:

Tyler Ellis, the Sous Chef at The Northern Hotel, comes to food the old fashioned way, he grew up eating and enjoying the home cooking his mother prepared for his family.  Chef Tyler was born in Wheat Ridge, Colorado to Connie and Steven Ellis, but soon moved to Billings where Tyler spent the majority of his life enjoying all the outdoor amenities that Montana has to offer.  Tyler joined the culinary staff at The Northern after spending the previous eight years working with Chef David Maplethorpe at The Rex Restaurant.  He served as the Banquet Chef at the Northern for a year before taking the Sous Chef position in May of 2014. Tyler’s passions for locally sourced ingredients help describe what living in Montana is all about.  Working at the Northern with Executive Chef Tim Freeman has allowed Tyler to develop his own way of showing his love for food and Montana, together, with creative plating and exciting flavors not always offered to diners in this area.  One of the highlights of his young career was attending the National Restaurant Association food show in Chicago.  He has been involved with the food preparation of a number of large events including fundraisers for the March of Dimes Chef Auction, MSU-B Food and Wine Festival, the Ninkasi Brewers Dinner, the Cigar Dinner Fundraiser at the Moss Mansion, as well as other small wine dinners and formal dinner services.