08 May 2014 |
Stockholm, SWEDEN –
From 7 to 8 May 2014, Nespresso
brings its coffee expertise to Stockholm, Sweden as Official Coffee for Bocuse d’Or Europe. The world’s most prestigious cooking competition will see 20 talented chefs from around Europe compete for the title and to qualify for the Bocuse d’Or finals in January 2015 in Lyon. The competition will be held in Sweden for the first time, during GastroNord and Vinordic, the largest food and beverage trade shows for the hotel, restaurant and catering industry in Northern Europe.
“The involvement of Nespresso with Bocuse d’Or events since 2008 is a natural extension of the brand’s ongoing relationship with the world of high gastronomy, based on a mutual vision of quality as a premium experience and a focus on innovation as a driving force,” said Oliver Perquy, Head of B2B channel, Nestlé Nespresso SA.
Sharing coffee expertise at the Nespresso Chef Academy
Parallel to Bocuse d’Or Europe 2014, Nespresso will stage a week-long showcase of its coffee expertise in a unique and ephemeral setting in the centre of Stockholm through the Nespresso Chef Academy and L’Atelier Nespresso in order to celebrate the 5 years of the Coffee Expertise programs. This exceptional 360° platform allows us to train new coffee expert alumnis, activate our network of coffee lovers and share unique coffee moments.
The Nespresso Chef Academy will be led by Giuseppe Vaccarini, named Best Sommelier of the World in 1978, and Nespresso Sensory Experts Edouard Thomas and Camille Speziale. The two-day program will host top-rated chefs, such as Daniel Kruse of Larsson’s, voted Denmark’s chef of the year in 2012 or Edwin Vinke, 2 Michelin stars.
The Nespresso Chef Academy is part of the greater Nespresso Coffee Expertise programs that brings together chefs with Nespresso coffee experts to share their common quest for quality and excellence in taste. The Nespresso Coffee Expertise programs also include the Coffee Sommelier program, dedicated to sommeliers.
Conducted four times a year, the courses introduce culinary experts to the world of Nespresso Grands Crus and coffee as an ingredient with infinite possibilities. In the same way that sommeliers learn about wine, every facet of coffee is studied so that it can be paired with food, wine and liquors. Celebrating the five-year anniversary of its Coffee Expertise programs this year, Nespresso counts some 300 sommeliers and chefs as alumni around the world today.
Culinary extravaganza at l’Atelier Nespresso
Following the professional workshop, the much-loved l’Atelier Nespresso will open its doors to some 800 Nespresso Club Members and VIP guests. Each day will be structured around four Nespresso coffee moments, from breakfast to dinner through lunch and afternoon café gourmand.
The day begins with a “Breakfast at Home” including delicacies from Stockholm’s lauded bakery, BROMS. “Family Lunch” follows with a five-course menu created by a Michelin-starred chef and integrating a select Nespresso Grand Cru. In the late afternoon, Nespresso baristas will work together with Swedish baker and television personality Christina Gyllner to delight guests with their rendition of “Nespresso Café Gourmand”.
Each evening will come alive with “Dinner Downtown”, featuring a five-course grande table menu crafted around a Nespresso Grand Cru by one of five Michelin-starred chefs. In addition to France-based Argentinian chef Mauro Colagreco, the Nespresso Atelier will present the culinary creations of four leading Scandinavian chefs: Terje Ness (Norway), Jouni Toivanen (Finland), Per Thostesen (Denmark) and Melker Andersson from Stockholm, Sweden.
World-class sommeliers will also be present during the Nespresso Atelier to provide the perfect wine and food pairings. These include accredited Nespresso Coffee Sommeliers Paolo Basso, named ASI World Best Sommelier 2013, and Daniella Illerbrand, recognised as one of the top sommeliers in Sweden.
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A revolutionary methodology by professionals for professionals, the Nespresso Coffee Codex approaches coffee like wine