LE SYLVESTRE

LE SYLVESTRE

In his “Petit palace” at the Hotel Les Grandes Alpes in Courchevel 1850, Chef Sylvestre Wahid offers a unique and personal cuisine. Convinced that haute cuisine can be combined with well-being, he works with raw and seasonal ingredients, using the best products at the best time of the year. Each dinner becomes a personal experience, reflecting the essence of luxury and well-being, where healthy and minimalist cuisine is highlighted in an intimate setting of just 4 tables!

CHEF SYLVESTRE WAHID

CONTACT

HÔTEL LES GRANDES ALPES 1850
28 rue de l’Église
73120 Courchevel
T. : +33 (0)4 79 08 03 35
restaurant@grandesalpes.com
www.restaurantsylvestre.com

ROW ON 45

ROW ON 45

Row on 45, a newly awarded two Michelin-starred restaurant, offers an intimate experience for 22 diners in a luxury penthouse- inspired setting. Chef Jason Atherton showcases his global culinary influences through an inventive 17-course menu, reflecting the essence of ’Refinement of Work’ (ROW). The haute cuisine menu mirrors Chef Atherton’s global journey and passion for worldly ingredients.

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CHEF JASON ATHERTON

CONTACT

ROW ON 45
table + hotel
Grosvenor House, a luxury collection hotel, Dubai, p o box 118500, al emreef street, Dubaï
T. : +971 56 832 4545
rowon45.dubai@luxurycollection.com
www.rowon45dubai.com

LA GRAND’VIGNE

LA GRAND’VIGNE

In the heart of the Graves wine region, the Chef Nicolas Masse pays an eloquent tribute to this “Terre de Vignes”. In the same way as a winegrower assembles a Grand Cru, the Chef forms his dishes in an effort to reveal the very essence of the land that surrounds them. From the house’s vegetable garden to the best artisans in Aquitaine, he invites us on a unique and affecting journey of the senses. Nicolas and Aurélien Farrouil, the Head Sommelier, combine high cuisine and great wines in a stunning alchemy.

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CHEF NICOLAS MASSE

CONTACT

LA GRAND’VIGNE
chemin de Smith Haut-Lafitte
33650 Bordeaux-martillac
T. : +33 (0)5 57 83 83 83
reservations@sources-caudalie.com
www.sources-caudalie.com

KING’S JOY

KING’S JOY

In a traditional quadrangle courtyard located in the heart of the Beijing cultural district opposite the Lama Temple, King’s Joy is committed to providing innovative, healthy and natural vegetarian cuisine, promoting a mindful and sustainable lifestyle. Under the leadership of chef-owner Gary Yin, to this day, King’s Joy obtained and maintains three Michelin stars as well as the green star.

CHEF GARY YIN

CONTACT

KING’S JOY
no. 2 wudaoying hutong,
dongcheng district, Beijing
T. : +86 (10)8404 9191
rsvp@kingsjoy.com
www.kingsjoy.com

JORDNÆR

JORDNÆR

Jordnær is a fine dining restaurant created inside a three-starred hotel in the suburbs of Copenhagen. It’s the grand love story of Eric Vildgaard and Tina Kragh – Chef and Maître d’of an extraordinary establishment (est 2017) that took the Nordic restaurant scene by storm within just three years, and following the world. Jordnær holds three Michelin stars and the Michelin Nordic Countries Welcome & Service Award and was in 2022 ranked as a first entry n°38 by the World’s 50 best. Chef is n°12 byTop100 Best Chef Awards in 2023.

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CHEF ERIC VILDGAARD, TINA KRAGH

CONTACT

Gentoftegade 29
2820 Gentofte
T. : +45 22408020
info@restaurantjordnaer.dk
www.restaurantjordnaer.dk

JEAN IMBERT AU PLAZA ATHÉNÉE

JEAN IMBERT AU PLAZA ATHÉNÉE

A show, an adventure, a moment out of time. Get ready for an immersive journey to the origins of French gastronomy in our Michelin-starred restaurant, by Chef Jean Imbert.

CHEF JEAN IMBERT

CONTACT

25, avenue montaigne
75008 Paris
T. : +33 (0)1 53 67 65 00
jipa.hpa@dorchestercollection.com
www.dorchestercollection.com/paris/hotel-plaza- athenee/dining/jean-imbert-au-plaza-athenee

FRED

FRED

Two-star chef Fred Mustert and his wife Mirjam bring together the best products and the finest wines in their restaurant, Fred. Located at an iconic spot by the Maas in Rotterdam. The restaurant is internationally acclaimed for its decor, its cheese boutique, and its wine dome. Fred’s cooking style is modern French with a touch of quirkiness. He preserves the essence of his ingredients and enhances them, creating the most beautiful dishes. In this way, he sketches his own culinary universe.

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CHEF FRED & MIRJAM MUSTERT

CONTACT

FRED
boompjes 41
3011 XB Rotterdam
T. : +31 (0)10212 01 10
info@restaurantfred.nl
www.restaurantfred.nl

ES:SENZ

ES:SENZ

The gourmet restaurant es:senz, located in Das Achental Resort which is situated in the Bavarian region of Chiemgau, received 2 Michelin stars in 2022 after being opened for only 9 months, and then received its 3rd star 2 years later. With this achievement Executive chef Edip Sigl became one of only 10 chefs in Germany to be awarded with 3 Michelin Stars. For Edip, his focus is on taste, he cooks classically with modern influences, bringing no more than 3-4 components to the plate and is a lover of sauces.

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CHEF EDIP SIGL

CONTACT

ES:SENZ
table + hotel
mietenkamer strasse 65,
83224 Grassau Chiemgau
T. : +49 8641 401 609
essenz@das-achental.com
www.das-achental.com

EMERIL’S

EMERIL’S

Opened in 1990, Emeril’s is Chef Emeril Lagasse’s acclaimed flagship restaurant located in the Warehouse Arts District of New Orleans, Louisiana. Now helmed by his son E.J. Lagasse, the menu features a refined and elegant approach to Louisiana cuisine. Known for elevated and warm hospitality, Chef E.J. and his team draw inspiration from the bounty of Louisiana produce from dedicated farmers and purveyors to craft a modern and technique- driven menu.

CHEF E.J. LAGASSE

CONTACT

EMERIL’S
800 tchoupitoulas street
New Orleans la 70130
T. : +1 504 528 9393
reservations.emerils@emerillagasse.com
www.emerilsrestaurant.com

BAAN TEPA

BAAN TEPA

Baan Tepa’s philosophy is to curate and create environmentally conscious, locally inspired menus alongside local communities. It’s driven by 3 main pillars: local ingredients – we work closely with farmers and fishermen to find hidden gems and gain experience from them ; creativity – we use refined culinary techniques to craft narratives ; and sustainability – we are always being mindful about the food waste that is produced. We have a garden where we grow produce ourselves to minimize and reuse our waste.

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CHEF TAM CHUDAREE DEBHAKAM

CONTACT

BAAN TEPA
561 ramkhamhaeng road, hua mak,
bang kapi , Bangkok 10240
T. : +66 (0)98 696 9074
reservation@baantepabkk.com
www.baantepabkk.com