Nordic Dinner at Le Burgundy Paris

Transcription

1 Nordic Dinner at Le Burgundy Paris At Le Burgundy Paris, while the Patio has been turned for winter into a true Nordic forest with silver birch and dark fir trees, Guillaume Goupil, Executive Chef of Restaurant Le Baudelaire, invites Nordic gastronomy in Paris for two series of fourhanded exclusive dinners. Respectively in January and March, in the very heart of winter 2019, chefs Christer Økland from Restaurant 1877 in Bergen, Norway, and Tommi Tuominen from ULTIMA restaurant in Helsinki, Finland, will introduce the subtleties of Nordic cuisine to Parisians already seduced by Guillaume Goupil s respectful approach to the seasons and products quality, twice rewarded with a Michelin star. On January 29th and 30th 2019, Christer Økland will pay tribute to his country, Norway, during a dinner turned towards sea. In his luggage, the young chef will bring scallops, clams, flat oysters from the fjords and wild halibut. Norwegian Ciderwill also be part of the cooking, as well as a variety of sea berry in the dessert curated by Pascal Hainigue... In March, Tommi Tuominen from ULTIMA restaurant in Helsinki, Finland, will come to awaken Parisians taste buds alongside Guillaume Goupil. On March 12th and 13th 2019, Paris will be able to discover at the occasion of two exceptional dinners Finnish reindeer and wild salmon flavors, before ending on a tangy touch with the Arctic bramble, a rare berry to be found in the North of Finland. Exceptional dinners not to be missed!

2 Guillaume Goupil Executive Chef at Burgundy Paris Guillaume Goupil joined the starred Le Baudelaire kitchen in autumn 2016, channelling all of his talent into current, sophisticated, inspired cuisine. At the helm of the Le Burgundy Paris kitchens, this position marks a new chapter in his stellar career which began in 2008 in Onzain amongst the Loire châteaux. There, he worked as Chef de Partie at the two-star Domaine des Hauts de Loire with Head Chef Rémy Giraud. He continued his rise to prominence in the kitchens of a top gourmet restaurant on the French Riviera alongside Philippe Jourdin, Meilleur Ouvrier de France, and two-star Chef at Faventia, the Four Seasons Terre Blanche restaurant. He went on to assist Stéphanie Le Quellec when she took over the the resort kitchens. After a few months and a short stint in London, he was reunited with mentor Stéphanie in his role as Sous-Chef at the newly opened La Scène, gourmet restaurant at the Hotel Prince de Galles in Paris, which was soon awarded a star. This experience was a chance for Guillaume to present himself in a new light inspired in the kitchen and exacting in management. Now Executive Chef at Le Baudelaire, he has brought in a new rhythm based on the highest quality and seasonality standards. His collaboration with the Château de Courances, where a plot is set aside for the Le Burgundy kitchens, allows Guillaume to choose each seed and work with high-quality, fresh, seasonal produce all year long. With this unique asset, the delicious dishes he concocts at Le Baudelaire showcase perfectly nuanced, flawlessly executed flavours underpinned by outstanding technical skill. French haute cuisine classics feature with the freshness and precision expected by the most demanding new-generation gourmets. This wonderful gourmet offering was awarded a Michelin star in 2018 for the second time, confirming Baudelaire s star and recognising the excellence, rigour and creativity of Guillaume and his teams. Since his arrival, Guillaume has drawn up the menus for all restaurant areas at the Hotel Le Burgundy Paris.

3 Christer Økland Chef at Restaurant 1877 Restaurant 1877 opened in 2013 under the leadership of chef Christer Økland and his companions My-Helen Ovesdottir Hillbom and Fredrik Molin. They all came from the Cornelius seafood restaurant, located on an island 25 minutes from downtown Bergen. Together, they took the opportunity to become co-owners and create a restaurant in Kjøttbasaren ( the meat market ), in what could be Bergen s oldest building. Christer began his career at Fana Golfclub, a well-known country club near Bergen, where owners and chef Victor Wammen taught him the taste of challenge. After a brief engagement at the Alinea restaurant, interrupted by a commitment to the Norwegian army, Christer joined Renaa in Stavanger. Sven Erik Renaa, the chef, had just opened the doors of this amazing place, which is now one of the best restaurants in Scandinavia, and even holds one of the few Michelin stars in Norway. After two short experiences in Hong Kong and Singapore, Christer decided to settle in Bergen, his native land and became sous-chef at Cornelius Seafood restaurant, where he met My and Fredrik, whom he embarked on the adventure of Restaurant 1877 with. At 1877, Christer creates his menu in collaboration with his sous-chef and wife Ragnhild Børven. Christer Økland s cuisine is based on the very best in the Bergen region productes. If the chef does not spend his time chasing a Michelin star, however, he, like many chefs of his generation, offers his guests an unforgettable gastronomic experience. Taking advantage of the natural wealth of the region, the chef composes his menus in close relationship with local producers and fishermen. In love with the product and the seasons, as well as his land, Christer Økland often works with seafood, and Nordic Dinner at Le Burgundy will be the perfect occasion to discover his fantastic work.

4 Tommi Tuominen Chef at Restaurant ULTIMA Tommi Tuominen opened his first DEMO restaurant in December 2003, at the age of 25. In 2006, his restaurant was named Restaurant of the Year in Finland, and the chef received his first star in 2007, which has been conserved ever since. It is the fourth restaurant to receive this distinction in Finland. That same year, he opened his second address, GROTESK, named after a printing font, as the restaurant is located in the workshop of a former printer. A table quickly awarded with a Bib Gourmand by the Michelin Guide who now follows attentively this promising chef. In addition to his restaurants, Tommi Tuominen also participated in the opening of Scandinavian restaurant FINDS in Hong Kong and in numerous national and international competitions. An activity that leads him in 2018 to take over the team that will represent Finland at the Bocuse d Or in A rich journey, therefore, which also passes through the television where the talented chef is acclaimed, but which does not prevent him from embarking in May 2018 in a new adventure with his friend and colleague, Henri Alen, in the opening of a new table in Helsinki, ULTIMA. If the two chefs have been collaborating since 2016, with the FINNJAVEL pop-up, which for two years put Finnish culinary experience as its best, ULTIMA is a brave study of what fine dining restaurants might be in the future. Growing lots of its raw material hyper locally inside the restaurant, Ultima is aiming for the sustainable hedonism.

5 January 29th and 30th, 2019 Opened in 2013, Restaurant 1877 is located in the venerable «Kjøttbaseren» (meat market). Christer Økland s restaurant is named after the date of creation of the market. With brick and wood interiors, brass plates and wrought-iron lanterns, 1877 is the ideal setting for chef Christer Økland to provide guests with a memorable experience that is firmly focused on the riches of the land and the sea of Bergen area. Dating back to 1850, the Hotel Le Burgundy Paris underwent a major revival in 2010 after two years of works, putting it among the capital s top luxury hotels. There you ll find everything you would expect of the most sophisticated addresses in the City of Lights: a starred gourmet restaurant, a comfortable, elegant and discreet bar and a spectacular Sothys Spa with a 15-metre shimmering blue and gold pool. Every last detail reflects a commitment to quality and perfection that is sure to delight spa enthusiasts March 12th and 13th, 2019 Opened in May 2018 the restaurant ULTIMA is the new joint venture of chef Tommi Tuominen and his friend chef Henri Alen. ULTIMA is an experimental restaurant that fits into a new philosophy, a reflection on the restaurant of tomorrow. By deciding to produce on site a great part of the raw materials, Tommi and his partner pose as visionary leaders, without departing from a certain hedonism. Information & booking : +33 (0) Nordic Dinner Menu 150 (excl. beverages) Restaurant 1877 Kjøttbaseren Vetrlidsallmenningen 2, 5014 Bergen, NORWAY Christina Bollmann Lie Tel : christina@restaurant1877.no Hôtel Le Burgundy Paris 6-8, rue Duphot Paris FRANCE Melchior Agence de Communication Léa Paoli - lea@agencemelchior.com Restaurant ULTIMA Eteläranta, Helsinki FINLAND restaurant-ultima.fi Katja Viitalahde-Annala katja.viitalahde@cestlavie.fi