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JRE-MAGAZINE FOR CULINARY LIFESTYLE AND HOSPITALITY
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Hospitality and culinary highlights all over the world. LONDON – CITY OF FLAVOR AN TASTE
On a culinary journey through the British capital. STORY OF A CAREER
Jan-Philipp Berner’s rise to culinary stardom.
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+40º 42’ 26.04’’ , +14° 30’ 50.55’’
The best pasta ever
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EDITORIAL
What we do mi ght seem like just another drop in the ocean, but it is this that g ives our lives more meanin g.
Ernesto Iaccarino
Dear guest,
I would like to start by thanking our Swiss colleagues who hosted the international JRE Congress in Lucerne last March. I also want to congratulate everyone who worked so hard to make this congress unique. Furthermore, I wish all my Belgian JRE friends good luck with the challenge they have taken on: organizing the congress of 2019, which I hope will have an impact on the history of our Association. 2017 has been really rich of activities for JRE. We have been a protagonist in a lot of events of international significance. Especially, I would like to cite our commitment at Maldives, Zanzibar and Tutto Food. JRE is becoming more and more important in the event sector, mostly because the JRE brand is spread all over the world, which gives our members the opportunity to work together, share their pas-
IMPRINT
sion and become a bigger and bigger family. It is also because of the
PUBLISHER JRE – Jeunes Restaurateurs Pastoor van der Voortlaan 16 5591 JB Heeze, The Netherlands info@jre.eu www.jre.eu
were able to accomplish the things we have realized.
CONCEPT AND DESIGN h1 communication gmbh & co. kg Neuss, Germany PRINTING Drukkerij Tesink BV Zutphen The Netherlands
good work of Martino Crespi, our Event Manager in Europe, that we One year ago, we wrote our “Manifesto”; today I can proudly say, that we are applying these values every day. The things we have done and accomplished this year represent our values more than anything. Writing a Manifesto is important, but applying it is crucial. At the beginning of this year, we started talking with Tesla in order to obtain charging stations for electric cars. I think our planet needs our help and we can start by encouraging the use sustainability products and ingredients as living in an eco-friendly world is one of our priorities.
PHOTOS Jörg Lehmann Fotolia h1com.de
The creators of Passion would like to thank all members and partners of JRE – Jeunes Restaurateurs for their contribution and assistance.
Ernesto Iaccarino President JRE
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Index
42
26 56 INSIDE JRE
PARTNERS
STORIES
26 Events
48 Become a Partner
16 Chefs
12 Events
33 Books & Blogs
49 Our Partners
51 Terroir
14 This is JRE
34 Stuff
54 Tradition
52 Handmade
22 Board Talk
36 Destination
56 A Drink with…
24 Media
42 Views
58 Jobstory
6 News
50 Focus
4
HOT
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8 21 OUR MEMBERS 76 Australia
66 Germany
74 Poland
62 Austria
75 Ireland
70 Slovenia
63 Belgium
68 Italy
72 Spain
71 Croatia
76 Luxemburg
73 Switzerland
64 France
65 Netherlands
75 United Kingdom
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DATES & NEWS
Good to know #EATMANTUA
June – September 2017 >> Feasting like in imperial days Eastern Lombardy has been named European Region of Gastronomy 2017 – which comes as no surprise. The provinces of Bergamo, Brescia, Cremona and Mantua all have rich culinary traditions. Under the motto #EatMantua, a number of events are taking place between June and September in the city south of Lake Garda to celebrate the region’s cultural heritage, its exceptional natural resources and the creativity of its cuisine. JRE will be part of the series of events with several theme nights. The Italian JRE president Luca Marchini will
JRE-CHEF ROULETTE
11 October 2017 >> Faites vos jeux In October, around 20 chefs of Jeunes Restaurateurs Austria will be drawing lots and swapping restaurants for one evening, surprising guests with a creative five-course menu. Which top chef is working his or her magic in the kitchen will only be revealed after the main course. Tickets are available at jre.at.
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also be in Mantua.
CHEFS IN THE SNOW
14 – 17 January 2018 >> Perfect start to the new year Austria in winter is a cosy place to be. JRE Austria would agree with this and is inviting guests to an unforgettable event in the superior 4-star Hotel Steiner. In the middle of the ski resort of Obertauern in the Salzburger Land, a mix of networking, wellness, and food and wine awaits the participating JRE chefs.
“LADIES’ NIGHT” IN STEIRA WIRT
22 October 2017 >> Girl power in Austria In October, an extraordinary evening awaits guests at Steira Wirt in Trautmannsdorf in Austria. Under the motto “JRE Ladies’ Night”, the Rauch family is putting the spotlight on the women of Jeunes Restaurateurs. Guests will include Iris Bettinger (Hotel Reuter in Rheda-Wiedenbrück), Vreni Giger (Hotel Rigiblick in Zurich), Christa
HAPPY BIRTHDAY!
and Ulli Hollerer (Restaurant Zum Blumentritt in St. Aegyd) and Priska Thuring
2018
(Restaurant Dubravkin Put in Zagreb). Guests can also look forward to an exclusive selection of wines from the vintners Susanne and Stefanie Renner, Dorli Muhr and
>> 25 years of JRE Netherlands
Katharina Tinnacher.
2018 marks a quarter of a century of JRE Netherlands. The JRE chefs will be celebrating this wonderful anniversary with four big events and a lottery. Further information about the planned culinary events will follow in the coming weeks and months. If you want to stay up to date, check out Facebook: www.facebook.com/JRENederland www.jre.eu/nl
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DATES & NEWS
News HONORARY MEMBERS >> Great honour for JRE Spain The Spanish restaurant El Celler de Can Roca is one of the hippest addresses in Girona. The owners – Joan, Josep and Jordi – are known throughout Spain for their first-class cuisine. Now the three brothers have been named honorary members of JRE Spain. Together they want to pass on their comprehensive knowledge and experience to up-andcoming chefs and work together with fresh young talent.
EXQUISITE CUISINE WITH A TWIST >> In the craziest locations The chefs of the Dutch JRE certainly came up with a unique idea: on 3 June,
VISIT
passers-by were treated to unexpected culinary treats in a variety of public spaces. With their usual passion and experimental zeal, the chefs conjured up innovative
>> France on a visit to Spain
dishes from regional and first-class ingredients in the space of just five minutes for
El Trapío in Barcelona was the venue for
their spontaneous guests.
an unusual jam session in July 2017. A six-person delegation from Jeunes Res-
Whether on a football pitch, a market square, a bridge or in front of the supermarket
taurateurs France – including Clément
– the spontaneous one-hour culinary event was a big hit and proved once again that
Bidard, David Goerne and Allan Cas-
nothing can beat the passion and expertise of JRE chefs. The event also proved that
telotte – travelled to Spain to compose
the size of the kitchen is irrelevant: a chef who cooks with heart and soul can impress
an unusual menu with fresh Catalan in-
guests even at the side of a street.
gredients. Local producers and journalists were invited to the event along with top Spanish chefs.
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NEW FACE >> Welcome to JRE Welcome to JRE. Jeunes Restaurateurs has gained a first-class new restaurant. In Kleinwalsertal – nestled in the heart of the Alps – is the Alpahotel & Restaurant Walserstuba. Here, top chef Jeremias Riezler conjures up delicious regional dishes with an innovative twist, accompanied by his Alpine charm.
AUSTRIAN FLAIR
Alpahotel & Restaurant Walserstuba
>> The multi-award-winning head chef of the Ocean Restaurant in the Vila Vita Parc
Eggstraße 2
Hotel, Hans Neuner, is one of the best chefs in Portugal. Twice winner of “Chef of the
6991 Riezlern, Austria
Year” and with two Michelin stars, the Tyrolean has made it to the top of his field in his adopted home of Portugal. Recently he invited Andreas Döllerer, Thomas Dorfer, Josef Floh, Richard Rauch, Philip Rachinger and Hubert Wallner from JRE Austria to help him create an “Austrian dinner”. Together they presented their passion for good food and demonstrated how innovative and tasty Austrian cuisine can be.
GOLDEN ERA >> Kozlović Winery The Istrian winery Kozlović has long been known for its high-quality wines, and over the years, Jeunes Restaurateurs has
STAR IN THE CROATIAN SKY
collaborated closely with its winemakers. Together they have now developed an
>> The Adriatic is a culinary treasure trove. A trip to Croatia is worth it just for the
exclusive and limited edition of the white
freshly caught fish and delicious mussels. The frutti di mare are beautifully prepared in
wine Malvazija. And now the business
the restaurant Monte in picturesque Rovinj.
based in Buje has won no less than two gold awards for its wines. The winema-
The Michelin Guide awarded the restaurant the country’s first Michelin star. This was
kers resoundingly convinced the judges
a particular coup for the talented chef and honorary member of JRE Croatia, Danijel
of Decanter as well as the International
Ðekić, who always beguiles his guests with regional and innovative dishes in a cosy
Wine Competition.
atmosphere. It was therefore no surprise that he was named “Chef of the Year 2017” in his home country. Anybody travelling to Istria should plan a visit to Monte.
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DATES & NEWS
News YANNICK ALLÉNO >> Merci, Monsieur!
>> Sweet treats in Cologne’s Chocolate Museum
The famous chef Yannick Alléno has
In April, the Chocolate Museum in Cologne was the venue for a unique competiti-
owned a total of sixteen restaurants all
on organised by JRE. Twelve teams from Germany, Austria and the Netherlands
over the world.
entered this year’s Patisserie Competition in the cathedral city.
The successful French chef has now de-
The delighted winners were Birgit Stefanie Wieland and trainee chef Alexander
cided to become an honorary member of
Gasslbauer from the restaurant Storstad. Their creative dessert made from deli-
JRE France. During his years as a chef,
cious white chocolate, the finest champagne, rhubarb and sorrel was a veritable
he had many opportunities to learn from
taste explosion on the tongue. For one year, the top chef can drive a DS3 for free.
mentors. Now Alléno would like other talented chefs to benefit from this valuable experience. Up-and-coming French chefs can look forward to profiting from his culinary expertise and passion for food. In
February,
Jeunes
Restaurateurs
France invited its partners and chefs to a unique event in honour of the new mentor Yannick Alléno in the Pavillon Ledoyen in Paris. The restaurant, with its inimitable flair, belongs to Yannick Alléno. His restaurant 1947 was recently awarded a third Michelin star. Other guests included Ernesto Iaccarino and Ivan Gotfredsen.
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PATISSERIE COMPETITION
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TREAT FOR THE TASTE BUDS
GOURMETFESTIVAL
>> Exclusive Veltliner >> 25 years of JRE Germany
Fans of good wine in Austria should plan
In April, the German section of JRE celebrated its 25-year anniversary with a gour-
a visit to one of the country’s JRE restau-
met festival in the Königssaal (King’s Hall) of Heidelberg Castle. 250 guests were
rants in the coming year. The renowned
invited. Chef Martin Scharff invited eight international JRE members and eight out-
winemaker Bernhard Ott has now crea-
standing European winemakers to the event.
ted an exclusive Veltliner for the top chefs. 6,000 bottles of the JRE Veltliner
With their innovative dishes, the chefs turned the event into an unforgettable eve-
Kirchenthal can be enjoyed from summer
ning. With an auction and a tombola, JRE also raised 15,000 euros for the children’s
2018. A percentage of the bottles is sold
hospice Sterntaler in Mannheim and the Heidelberg project “Helping Hearts”.
directly by the winery and selected retailers.
AWARD WINNER >> Thomas Dorfer
ŠIBENIK INTERNATIONAL MEETING
Thomas Dorfer combines Austrian tradition with innovative ideas. Thanks to his signature dishes, the restaurant of the
>> Croatia calls and JRE chefs come
country hotel Bacher in Wachau was re-
Work can also be fun. This was proven during an international meeting of 19 JRE
cently awarded the prestigious Trophée
chefs from 16 countries in picturesque Šibenik. The goal of the get-together was to
Gourmet. The jury of A la Carte magazine
discuss joint strategies and projects, but social activities and sightseeing were also
praised his unique style in particular.
on the agenda. So the top chefs visited Skradin Bay, the national park Krka and the medieval fortress of Saint Nicholas. JRE .EU
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EVENTS
Join our JREvents
They are among the best chefs in the world: the Jeunes Restaurateurs! Their never-ending passion for first-class ingredients, culinary innovations and excellent menus can be experienced every day – and not only in their restaurants. At countless national and international events, the Jeunes Restaurateurs prove their love of cooking and their talent as superlative hosts. At the Bulgari Night in August 2017, for example, Francesco and Mario Sposito from the two-Michelinstar restaurant Taverna Estia (Buscano) took care of the culinary side of the evening. JRE chefs also showed off their talents at the gala dinner “Amo Rainbow”, organised by Ferragamo Perfu-
With their innovative creations, JRE chefs treated guests to a range of delicious culinary experiences.
mes in Florence, and at the dinner “Cena sotto le stelle” in Frattoria le Mortelle (Tuscany) in July, which was prepared by JRE chefs Alberto Basso (restaurant 3Quarti, Grancona) and Cristiano Tomei (L’Imbuto, Viareggio). A highlight
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Guests of the JRE enjoy superlative food in a relaxed atmosphere.
JRE makes its mark with delicious creations at events all over the world.
of the year was the 24th Italian JRE Congress in Stresa in April: when so many top chefs come together in one place, unforgettable culinary moments are inevitable. In future, the Jeunes Restaurateurs will focus even more on strengthening international collaborations and cooking together in international teams at events such as TuttoFood. The JRE Event Manager Martino Crespi will provide the delegation with hands-on support. And who knows, perhaps the chefs will generate a buzz at next year’s International Film Festival in Berlin, just as they did in 2017.
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THIS IS JRE
Our values A passion for good food and the
Whether in a hunting lodge in the
ďŹ ne art of cooking: this describes Jeu- heart of the countryside, or a hip restaunes Restaurateurs in a nutshell. For rant in a big metropolis – all of the JRE more than forty years, the European as- chefs are passionate hosts who offer sociation of young top chefs has caused their guests a unique atmosphere in a stir in the restaurant industry. Outstan- which they can relax and feel at home. ding chefs from more than 350 restau- Their passion for cooking is particularly rants and 160 hotels in 16 countries are evident in the dishes they serve: regional now members of JRE. United by their specialities meet with traditional fare never-ending passion, they dedicate from around the world; novel creations themselves every day to the art of coo- and classic recipes are fused into innoking with fresh ingredients, carefully se- vative culinary experiences. lected products and innovative ideas. Every dish that the young chefs create has its own story behind it.
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Cooking with carefully selected
The values of the Jeunes Restau-
and above all sustainable ingredients, rateurs also include preserving the culand wherever possible with regional and tural heritage and culinary traditions of seasonal produce, is a top priority for their own and other regions around the JRE chefs. This is reected in the meals world. This results in a unique spirit of that are served to their guests – from modernity and tradition, which never the food through to the accompanying fails to impress guests all over Europe. wines. The ingredients used in JRE restaurants fulďŹ l the highest quality standards.
Read more on JRE.EU
INFO JRE
Demanding The admission criteria are demanding: applicants have to be aged between 25 and 37, have run a restaurant for several years and have been mentioned in at least three restaurant guides. In addition, applicants require two recommendations from JRE members.
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CHEF STORIES
„Food. Indulgence. Living. N ature is our best supplier. ”
VITA
A journey of discovery Josef Steffner worked in a number of restaurants including Chrueg on Lake Zurich, Tristán in Puerto Portals on the Balearic island of Majorca and Hangar-7 in Salzburg. In 2007, at the age of 27, he took over the Mesnerhaus restaurant in his home town of Mauterndorf in Austria.
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A visit to
JOSEF STEFFNER in
Maria Steffner is a wonderful host,
Mauterndorf in the Lungau region of the
and her wine recommendations harmo-
Salzburger Land, which has no less than
niously complement her husband’s fulmi-
three GaultMillau toques, is both a culina-
nant culinary creations. A wide variety of
ry refuge and a benchmark of the Alpine
Austrian wine is strongly represented on
gourmet scene: the historic setting ensu-
the wine list, with a few new discoveries
res a cosy atmosphere, while the modern
alongside the well-known names. Choice
paintings reflect an openness to the new
bottles from France, above all champag-
and innovative. This applies both to Maria
ne, round off the very personal selection.
The
restaurant
Mesnerhaus
Steffner’s wine list as well as Josef Steffner’s menu, which – tailored to the
The delicatessen shop on the
time of year – combines seasonal top
ground floor sells home-made gourmet
products with daring variations, skilful
products such as herb salt, bacon and
seasoning and a touch of the exotic.
game sausages as well as local speciali-
RESTAURANT MESNERHAUS Markt 56, 5570 Mauterndorf, Salzburger Land, Austria +43 (0)6472 7595 www.mesnerhaus.at info@mesnerhaus.at
ties like Lungauer Tauernroggen (Tauern A passionate chef, Josef Steffner
rye from the Lungau region) and dried
channels his joie de vivre and love of
herbs. Here you can also find some of
good food into his culinary creations.
the ingredients that give Josef Steffner’s
While the selection of products for his
creations their distinctive punch, and
menus (with names such as “Vitality” and
some of the wines from the restaurant’s
“Pure Seduction”) are mostly regional,
wine list.
there are no limits to the direction his unique creations take: as distinctive as
Events: winter wine evenings at the
Lungauer Eachtling potatoes with Salz-
nearby Gamskogel Hut, art vernissages
burg caviar and egg yolk, or as lofty as
with a six-course menu, and special culi-
char confit with tomato and elderberry.
nary events on Ash Wednesday, Good
Imaginative aromas, constantly new vari-
Friday and New Year’s Eve. The Mesner-
ations that combine tradition and moder-
haus anniversary in June with a guest
nity, and intriguing deserts.
chef is also an annual fixture.
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CHEF STORIES A visit to
ISIDE DE CESARE In the middle of the tranquil little vil-
engineering she worked on the side in a
lage of Trevinano – not far from Tuscany
small ristorante, and her part-time job
– Iside Maria de Cesare and her husband
quickly awakened new ambitions. Without
Romano Gordini fulfilled a long-cherished
further ado she gave up her studies and
dream in 2005 when they opened their
began her cooking career in 1996 in the
restaurant La Parolina. Their cuisine is a
Roman restaurant Agata e Romeo. She
modern mix of traditional specialities
went on to work at the one-Michelin-star
from Rome and Romagna as well as
restaurant Colline Ciociare (in Acuto), La
Tuscan meat dishes combined with the
Pergola (Rome) and La Frasca (Pavia di
finest locally sourced ingredients: tender
Udine). Influenced by the experiences
green asparagus from the neighbouring
she gathered in these restaurants, and
municipality
unparalleled
with great attention to detail, Iside today
Tuscan Chianina steaks, or flavourful
creates her own dishes with a very per-
truffles from the Crete Senesi.
sonal style. Her success speaks for itself:
of
Canino,
many guests are happy to make the trip Born in Rome in 1973, Iside Maria de Cesare’s life was originally set on
to the remote little village of Trevinano for dinner in her restaurant.
a different course. But while studying
LA PAROLINA Via Giacomo Leopardi, 1 · 01021 Trevinano · Acquapendente · Italy +39 (0)763 717130 www.laparolina.it
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“The restaurant ’ s cuisine is a cuisine
focused on taste, and fresh ingredients are the main protagonists.”
VITA
From the lecture hall to top chef Sometimes life takes an unexpected turn: like that of Iside Maria de Cesare. Her career as a Michelin-star chef started in a roundabout way, but she is now all the happier with the success of her restaurant La Parolina.
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CHEF STORIES A visit to
PAULO AIRAUDO For Paulo Airaudo it was a long and
Before the born-and-bred Argenti-
exhilarating journey to the opening of his
nian discovered his vocation as a chef,
first own restaurant Amelia – named after
he tried his hand at other things, and was
his daughter. Here, the Michelin-star chef
even enrolled at a school for graphic de-
feeds up to 50 guests in one sitting. In
sign. In the end his passion for good food
the middle of the gourmet mecca of San
and the art of cooking won – inspired by
Sebastián, on the north coast of Spain, a
his Italian grandparents, who were alrea-
unique atmosphere awaits guests. Bare
dy a big influence on him as a child. The-
concrete walls, high ceilings, artwork,
se influences are noticeable at Amelia.
and big windows with a view of the lively
Paulo Airaudo’s dishes are characterised
street life outside give the restaurant its
by a mix of tradition and modernity, regi-
special flair. An unexpected highlight: in
onal and international cuisine. This co-
the kitchen, where Airaudo develops his
mes as no surprise, as the Michelin-star
creations, there is room for an additional
chef has travelled in many countries
14 guests. Here, private parties can enjoy
throughout the world. Those who are lu-
the wonderful tasting menu at the chef’s
cky enough to come to San Sebastián
table.
shouldn’t miss out on a visit to Amelia!
AMELIA Moraza 1B · 20006 Donostia · San Sebastián · Spain +34 (0)943 845647 www.ameliarestaurant.com
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VITA
Once around the world In the early days of his career, Paulo Airaudo worked in Mexico, Peru and European capital cities. He gathered experience at Arzak in Spain (three Michelin stars), The Fat Duck near London (three Michelin stars) and Magnolia in Italy (one Michelin star). Since 2016 he has run his own restaurant called Amelia.
„Eating is culture “ JRE .EU
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BOARD TALK
Board Talk Inspiring culinary events
world. And it isn’t only the culinary skills of our chefs that are
(Hans van Manen)
characterised by cultural diversity, but our community as a
“As members of Jeunes Restaurateurs, we never stop.
whole. As a result, our association is expanding beyond the
We are permanently developing concepts and ideas for crea-
borders of Europe and inviting more talented chefs to join
tive events. Our aim is to work together to inspire guests with
JRE. Because good food remains a universal language that
innovative cuisine and a first-class culinary experience.
connects.”
Events such as “Dining with the Stars” or our participation in TuttoFood are just the start. In future, we would like to ex-
Connected by a never-ending passion
pand our activities in the event area to an international level.
(Ernesto Iaccarino)
To this end, we have already hired an Event Manager to join our staff.”
“As a community we have dedicated ourselves to culinary perfection and are working at setting new trends in haute cuisine. In order to promote culinary innovation, we have
22
Good food is a universal language
anchored the values that unite us and strengthen our com-
(Thorsten Probost)
munity from within in a manifesto. Our chefs cultivate a sense
“There is hardly any other area that is as cosmopolitan
of solidarity, exchange experiences and skills, and are passi-
and international as haute cuisine. During the course of their
onate hosts. Because for us, cooking is far more than a care-
careers, our chefs have gathered experiences all over the
er, it is a never-ending passion.”
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The future of haute cuisine
ducts with loving care and with respect for nature. Through
(Alexander Dressel)
our intensive collaboration with local producers, we support
“The training of talented young chefs is particularly im-
their business and at the same time promote the use of high-
portant to us. By paving the way for our young aspiring chefs,
quality produce. Our guests can taste this quality in every
we offer them more than just first-class training to help them
one of our dishes.”
make it to the top. Our aim is to teach them the joy of cooking, awareness of sustainability, and to share our values and never-ending passion. From our experienced members they learn not only the trade, but also what it means to be part of such an incredible global community.” In harmony with nature (Daniel Lehmann) “Enjoying good food begins with the choice of ingredients. In our kitchens, we try whenever possible to use highquality and seasonal ingredients sourced from regional producers. Our cooperation partners hand-produce their pro-
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23
MEDIA
Welldone ALL ABOUT THE JEUNES RESTAURATEURS – ALWAYS UP-TO-DATE ONLINE
LATEST NEWS NEWSLETTER Always to hand! On the road, real gourmets can find Jeunes Restaurateurs using the JRE app. It shows restaurants in the vicinity and helps with searches for JRE members and their restaurants all over the world. It also provides up-to-the-minute news about the association, dates for the diary,
ON THE NET
and contact details of JRE partners. The app can also be used to buy a gift card
WEBSITE
in the online shop or to read the latest is-
Online 24/7
sues of Passion magazine. The software
Which chefs actually belong to Jeunes Restaurateurs d’Europe? Where can I find their
is of course available both for iPhones
restaurants anywhere in the world, and which unmissable gourmet events are coming
and Android smartphones.
up next? On jre.eu, gourmets can find interesting info and news about the network. It’s worth a look!
SHARED FACEBOOK We like Visitors to JRE restaurants experience real hospitality – regardless of which one they end up choosing. And what could be nicer than enjoying a meal with friends and acquaintances in a unique atmosphere? Info and pictures of the individual restaurants and the JRE country associations can be found on Facebook – 24/7.
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PRODUCTS
Giftcard It’s impossible to give a real culinary treat Order now at JRE.EU
as a gift? With a Jeunes Restaurateurs gift card it couldn’t be easier! Give it a try!
12.11.15 13:52
FOOD IS LOVE. LOVE IS FOOD.
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A warm welcome from the Jeunes Restaurateurs.
Go for the food.
Stay for the feeling.
D ine
s
with u .
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A warm welcome from the Jeunes Restaurateurs.
THE GIFT OF GOOD FOOD
Gift Voucher or Gift Card JRE.EU
Get it on JRE.EU
A warm welcome from the Jeunes Restaurateurs.
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HOT_EVENTS
Reviews
WITH THEIR CULINARY SKILLS AND THEIR NEVER-ENDING PASSION, JRE CHEFS CONCOCTED FIRST-CLASS GOURMET EXPERIENCES.
“ Dining with the Stars ” is an unbeatable culinary event .
Alexander Dressel
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1 Read more on JRE.EU
FANTASTIC FOOD IN A FANTASTIC LOCATION The Maldives is arguably one of the most beautiful places on Earth, and not just for honeymooners. Sun, crystal-clear water and lush nature ensure an unforgettable holiday in the middle of the Indian Ocean. From January to April 2017, 34 JRE chefs also provided culinary highlights in the Diamonds Hotels & Resorts on the Maldives and Zanzibar. During the third edition of “Dining with the Stars”, the chefs once again outdid themselves, creating unique menus for guests against a breathtaking backdrop.
PLANHOTEL HOSPITALY GROUP Via Cantonale 3 · 6900 Lugano · Switzerland +41 (91)9113333 www.planhotel.com
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HOT_EVENTS
Read more on JRE.EU
“To eat is a necessity, but to
eat intelligently is an art . ”
La Rochefoucauld
2
JRE MEMBERS IMPRESS GUESTS AT TUTTOFOOD IN MILAN Show-cooking, hands-on cooking sessions and a great deal of culinary passion
FACTS
awaited guests at this year’s TuttoFood in Milan. In a cooperation between the tradefair organisers and JRE, around 50 Jeunes Restaurateurs from 12 countries took part in the event. In their own hall with around 2,000 square metres of space, the ambitious chefs wowed visitors from 8 to 12 May with their regional delicacies, unusual recipes and exquisite ingredients. Whether Irish oysters, Polish caviar, Croatian olive oil, English gin, Dutch gourmet microgreens or the best regional meat – the Jeunes Restaurateurs proved once again that their job is a true vocation. And the epicurean visitors were able to savour every minute of it. Due to the resounding success of the event, JRE will return for the next TuttoFood in two years’ time.
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Foodie heaven TuttoFood is one of the biggest B2B food and beverage fairs in the world, attracting around 70,000 visitors from the food and drink industry.
Visitors to the trade fair were more than impressed by the culinary arts of the young top chefs.
JRE chefs showed off their skills and their love of good food at TuttoFood.
Besides the talented Jeunes Restaurateurs, around a dozen partners from the JRE food network were also represented at TuttoFood. They presented their regional and sustainably produced food to interested visitors. The German chefs – including Jens Dannenfeld (Dannenfeld cuisinier) and Christian Mittermeier (Villa Mittermeier) – then demonstrated what could be created out of the high-quality local ingredients. They thereby made one thing clear: regional and sustainable does not have to be boring – on the contrary.
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HOT_EVENTS
3 ON THE ROAD WITH INFLUENCERS In April 2017, seven international
various JRE chefs. Of course the seven
The culinary journey also included
travellers were treated to delicious meals
visits to partners of the JRE food net-
the opportunity to take part in a unique
by all of the Jeunes Restaurateurs. Du-
work. In the Hubertus Vallendar distillery
journey of discovery organised by Jeunes
ring the tour, the bloggers also got to
in Kail, they discovered more about the
Restaurateurs Germany. The journey be-
know the German JRE members Oliver
art of distilling and were able to put their
gan with the JRE patisserie competition
Röder (Landlust Burg Flamersheim), Ma-
gourmet noses to the test. The feedback
in the Chocolate Museum in Cologne.
rek Gawel (Bellevue Rheinhotel) and Jan
of the bloggers was overwhelmingly po-
From there the digital influencers travelled
Bolland (Wellness- und Gesundheitshotel
sitive. They were able to meet the chefs
for three days with seven DS3s, provided
BollAnts im Park).
in person and get a taste of their passion
food and lifestyle bloggers were given
30
An unforgettable culinary journey
by DS Automobiles, through western
for food – a one-of-a-kind experience
Germany, stopping at the restaurants of
that won’t be forgotten in a hurry.
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4 INSPIRING: JRE EUROPEAN CONGRESS IN LUCERNE It was a culinary meeting of superlatives when members of Jeunes Restaurateurs came together in April 2017 for their 15th European Congress on the picturesque shores of Vierwaldstätter Lake. With more than 2,000 GaultMillau toques and around 100 Michelin stars between them, the chefs spent two days in Lucerne to network and get to know one another over excellent food and drink. Ana Roš from Slovenia also didn’t let the opportunity pass her by – shortly after she was voted best female chef in the world by The World’s 50 Best Restaurants.
B A meeting of stars More than 100 Michelin stars came together for the European Congress. C JRE Awards This year’s prizewinners were presented with their awards during the final gala evening. D An important visitor from Slovenia Ana Roš was voted “Best Female Chef in the World” by The World’s 50 Best Restaurants. E 48 hours of intensive dialogue The master chefs used the event for an intercultural exchange of expertise.
The ambitious chefs from all over the world were able to mingle during the welcome party, a boat trip on the lake and during the final gala evening. Overriding linguistic and cultural barriers, the animated discussions proved that a passion for food is a universal language of the heart. During the congress, the European Board of JRE also presented the highly coveted awards. First up was the Never-ending Passion Award: Alexander Huber
Silvia and Thomas Manser (Truube Gais), Rolf Fuchs (Panorama) and Markus Gass (Adler Hurden)
(Huberwirt Pleiskirchen – Germany) won this exceptional award for his idea of forming the JRE food network.
“The enjoyment of good food is a universal language.”
Beatrice Cornacchia (Mastercard) and Simona Rais (Martino Crespi Events) also enjoyed the gala evening.
Read more on JRE.EU
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HOT_EVENTS
5
JRE AWARDS CEREMONY: THE WINNERS This year’s JRE awards were conferred during the 15th JRE European Congress. Dario Cadonau from In Lain Hotel Cadonau in Switzerland received the award “Taste of Origin”. The top chef Laurent Smallegange from the restaurant Spetters in the Netherlands was able to take home the “Heritage Award”. As head chef at the Belgian restaurant Culinair, Steven Dehaeze was recipient of the “Entrepreneur Award” sponsored by Mastercard. The young chef, and head chef of the restaurant Contemporary Pelegrini, Rudolf Štefan, won the “Service Award” sponsored by San Pellegrino. As one of the most famous chefs in Slovenia, Tomaž Kavčič was the winner of the “Innovation Award”. Edwin Soumang from the restaurant One in the Netherlands was selected as “Talent of the Year”. And last but not least, Alexander Huber from Huberwirt in Germany won the JRE “Never-ending Passion Award”.
Read more on JRE.EU
Service Award by S.Pellegrino/Acqua Panna Rudolf Štefan from JRE Croatia (Contemporary Pelegrini) Taste of Origin Award by Pommery Dario Cadonau from JRE Switzerland (In Lain Hotel Cadonau) Entrepreneur of the Year Award by MasterCard Steven Dehaeze from JRE Belgium (Culinair) Innovation Award by Nespresso Tomaž Kavčič from JRE Slovenia (Gostilna Pri Lojzetu) Talent of the Year Award by Pastificio dei Campi Edwin Soumang from JRE Netherlands (Restaurant ONE) Heritage Award by Grana Padano Laurent Smallegange from JRE Netherlands (Restaurant Spetters) Never-ending Passion Award by JRE Alexander Huber from JRE Germany (Restaurant Huberwirt)
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HOT_MEDIEN
BLOGS
A PASSION FOR GOOD FOOD
WWW.ANDYHAYLER.COM
TRAVELLING IN GOOD TASTE
WWW.LUXEAT.COM
ON THE TRAIL OF LONDON’S CULINARY GEMS
WWW.SAMPHIREANDSALSIFY.COM
His opinion can be trusted
New: New York, Berlin, Tokyo
Nobody knows London better
Andy Hayler is a true connoisseur. In
Aiste Miseviciute proves on her food
Even as a child, Dominic was passionate
2014 he tested all 100 three-star restau-
blog that even models have a nose for
about good food. He tests his way
rants around the world. He regularly
the best international cuisine. On her tra-
through all of London’s boroughs and re-
visits all the best restaurants, has excel-
vels she regularly visits restaurants and
veals his top tips.
lent relations with top chefs and shares
explores the stories behind the recipes.
his opinions with his readers.
BOOKS DER KLEINE FLOH FRÖHLICH KOCHEN FÜR KINDER
WINTER DIE JAHRESZEITENKOCHSCHULE
EL PAN EN PALIO JESÚS MONEDERO
RICHARD RAUCH
JOSEF FLOH
PHOENIX
WILD
BENJAMIN MAERZ; CHRISTIAN MAERZ
HARALD RÜSSEL
EINFACH SPITZE MARTIN SCHARFF
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HOT_STUFF
Faszinating The finest cuisine requires the finest ingredients. JRE chefs carefully select only the very best, sustainable ingredients – from JRE’s long-standing partners based all over Europe. The JRE partners are all connected by their commitment to high-quality food and the enthusiasm with which they produce it.
drummondhouse.ie
The Norfolk Sloe Company
Hand-distilled gin based on a secret recipe and with exquisite aromas.
reitsmaoesters.nl
thenorfolksloecompany.co.uk
Reitsma Seafood
www.kroostnv.be
Freshly caught specialities for real gourmets.
Vous lé Vous
Drummond House Garlic
Local products and refined aromas for an incomparable taste.
Six varieties of aromatic garlic.
Stoll Frères
www.chablisdefaix.com Daniel-Etienne Defaix
Since the fourth century, the Defaix family has produced the finest white wines with exquisite aromas.
Fresh, sustainably sourced fruit and vegetable – it doesn’t get tastier than this.
stoll-freres.ch
acquerello.it frantoiosantagata.com
ecologicaltomas.com
PREFERRED SUPPLIERS
Cal Tomas
A unique taste for more than 100 years.
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Gospodarstwo Rybackie
Black gold from traditional Polish production.
Manufaktur Jörg Geiger
High-quality distillates, sparkling wines and non-alcoholic PriSeccos produced from the fruit of the meadow orchards of Baden-Württemberg.
antoniuscaviar.com
JRE EVOO
is a blend of buza and rosignola made in colaboration with the 14 chefs from JRE Croatia. manufaktur-joerg-geiger.de honigmayr.at
chiavalon.hr
Piranske Soline
Finest salts, produced through natural crystallisation and cultivated and harvested exclusively by hand. Honigmanufaktur Honigmayr
Wonderful and exquisite honey varieties from the heart of Austria.
Frantoio Italy
Frantoio di Sant’Agata d’Oneglia Tradition, love and passion since 1827.
Ufficio Comunicazione Acquerello
Rich and creamy Italian rice from a tin with an incomparable taste. JRE .EU
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HOT_DESTINATION
London – City of flavor and taste
THE KINGS ARMS FLEGG Main Road · NR29 3AG Great Yarmouth NR29 3AG Great Britan +44 (0)1493 36 83 33 www.kingsarmsfleggburgh.com markdixon123@yahoo.co.uk
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LONDON
London is much more than fish & chips.
bassador of Jeunes Restaurateurs, the Lon-
The capital of England is a real culinary melting
don-born chef has become a big name on the
pot. Time-honoured traditions meet with exci-
restaurant scene.
ting innovations of young and extravagant chefs. And not only fans of hearty food will get
Alfred Prasad has already worked in res-
their money’s worth here; discerning gourmets
taurants including Tamarind of Mayfair and Imli
can also look forward to fine dining in London.
Street in the London district of Soho. He was
All over the UK, in fact, the country’s JRE
the first Indian chef to be awarded a Michelin
members and ambassadors – Tom Aikens, Al-
star in the UK.
fred Prasad, Mark Dixon und Ollie Dabbous – are putting British cuisine on the map.
In London’s Mainroad, fans of seafood are in for a treat. Chef Mark Dixon cooks with
Tom Aikens is one of the country’s culi-
regional ingredients and plenty of passion. Ol-
nary legends. He is the youngest chef in Eng-
lie Dabbous is responsible for many satisfied
land with two Michelin stars to his name. At
customers at his restaurant Henrietta. His cui-
the age of just 26, and after working in a num-
sine is characterised by ingeniously simple di-
ber of other top-class restaurants, he was ap-
shes of the highest quality. He, too, is commit-
pointed head chef at the gourmet restaurant
ted to using regional produce and uses it to
Pied à Terre where he quickly convinced the
concoct extravagant dishes with an innovative
critics with his inimitable culinary skills. As am-
twist.
DABBOUS Whitfield Street 39 · WIT2SF London · Great Britan +44 (0)207 323 15 44 www.dabbous.co.uk info@dabbous.co.uk
PRASAD 59, Wood lane · Isleworth · TW7 5EQ London · Great Britan +44 (0)77 87 54 28 27 www.alfredprasad.com alfred@alfredprasad.com
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HOT_DESTINATION
„Inspiring cuisine in a rural idyll… “ Anybody interested in trying the excellent cuisine of talented chef Kenneth Culhane should beat a path to Richmond. The Dysart Arms, run by Jeune Restaurateur Barny Taylor, serves daily changing menus prepared with seasonal produce. The former farmhouse dates back to the early twentieth century and still oozes old-world charm. Modernity and tradition meet here – not only in the architecture and furnishing, but also in the carefully crafted menus. Nearly all of the ingredients are either home grown or sourced from local producers: wonderful food in the middle of a rural idyll. Sustainability and fresh ingredients are very important to the passionate team at the Dysart Arms.
VITA
From the arts to cuisine Barny Taylor studied music and performing arts. In 2005 he bought the Dysart Arms pub, dating back to 1904, together with his parents and restored it
Barny Taylor THE DYSART ARMS, PETERSHAM, Richmond
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with great attention to detail. Today he runs the restaurant and organises regular music evenings.
LONDON
For Barny Taylor as well as his head chef, nothing beats creating unique dishes out of carefully selected ingredients and serving them to guests in the rustic-modern atmosphere of their restaurant. Complementing the outstanding menu, the Dysart Arms also has an excellent wine list. Those who like something a little out of the ordinary will find what they’re looking for at the Dysart Arms. The passionate chef Kenneth Culhane loves mixing exotic ingredients – such as young ginger, various types of chilli, or Mara de Bois strawberries – with regional products. It isn’t unusual for the Irish-born chef to rediscover long-forgotten ingredients and to transform them into unique new dishes. If you find yourself in Richmond, you should definitely plan a visit to Barny Taylor and Kenneth Culhane’s restaurant.
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HOT_DESTINATION
A modern bistrot in the heart of Covent G arden
The Henrietta Hotel on Henrietta Street in Covent
Garden is a small boutique hotel with eighteen retro-style rooms. The hotel also boasts an outstanding restaurant of the same name on the ground floor and mezzanine, run by one of Britain’s hottest chefs, Ollie Dabbous. Dabbous’ cuisine is, according to his own description, simple but challenging, with a slight French influence.
Ollie Dabbous DABBOUS, LONDON
VITA
A chef driven by passion Ollie Dabbous opened his first own restaurant, Dabbous, in 2012. After just a few months he was awarded a Michelin star. The chef previously trained with Raymond Blanc. He has been running Henrietta since 2017.
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LONDON
TIPS & ADDRESSES RESTAURANTS B Hedone With daily changing menus, Hedone offers constantly new culinary surprises. C The Ledbury With innovative avour combinations, Brett Graham treats his guests to memorable culinary experiences. D Jamavar With unique aromas and traditional dishes, diners at Jamavar are taken on a culinary journey through India.
HOTELS B The Ritz For more than 100 years, the Ritz has been synonymous with lavish hospitality in the heart of London.
In Henrietta, the Michelin-star chef cooks exclusively with regionally sourced produce. The menu is perfectly aligned with the creative concept of the Henrietta Hotel, whose French owner is best known on the bar scene. With Henrietta, RomĂŠe de Goriainoff and his partners have created a wonderful hotel that is also home to a top restaurant frequented by many returning guests. JRE .EU
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HOT_VIEWS
Mojmir Siftar SKIPASS,
Slovenia
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HOT_VIEWS
Eric van Bochove ’T VLASBLOEMEKEN,
Netherlands
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HOT_VIEWS
Fabrizzio Chirico LE DÉLICE DU JOUR
Belgium
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Alessandro Dal Degan LA TANA GOURMET
Italy
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HOT_VIEWS
Adrian Klonowski RESTAURACJA METAMORFOZA
Poland
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Francesco Gasbarro LA BOTTEGA
Switzerland
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BECOME A PARTNER FACTS
Joining the top JRE chefs are united by their never-
friendship. Innovation, sustainability and
ending passion for ďŹ ne dining, high-quali-
regionality are values that all JRE chefs
ty food and hospitality. They share their
and their cooperation partners subscribe
passion with selected partners with
to wholeheartedly.
whom they work on a national and international level.
Together they breathe fresh life into top-class gastronomy and bring exciting
Those who decide to join the partner network become part of a bigger whole, bonded by cooperation and
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and innovative projects to life.
Europe-wide cooperation The Jeunes Restaurateurs are always on the search for new partners and look forward to receiving enquiries! Currently the association has six renowned EU partners. Furthermore, every country section has further partners with excellent reputations.
PARTNERS
Jeunes Restaurateurs has become a point of reference for the best young professionals in the restaurant industry and its growth owes much to the support of a number of sponsors: worldfamous Priceless Mastercard; PastiďŹ cio dei Campi from Gragnano, whose magniďŹ cent pastas are a delight; Sanpellegrino/Acqua Panna, the producer of wonderful mineral water; Nespresso, the brand that revolutionised the concept of coffee; and Pommery, the prestigious champagne that has been an indispensable component of big celebrations for 160 years.
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FOCUS Tips
I like The top chefs producing some of
Restaurant Finder, as well as reservation
the world’s finest cuisine have nothing to
sites including OpenTable, Bookatable
fear from restaurant critics. Jeunes Res-
and Quandoo – which gives everyone the
taurateurs chefs have made a name for
chance to share their opinion on a res-
themselves and their restaurants thanks
taurant. For the Jeunes Restaurateurs,
to their never-ending passion and culina-
the ratings given by their guests play an
ry skills, and have made it into the Miche-
important role alongside professional re-
lin Guide, GaultMillau and other restau-
views. Because there is probably no bet-
rant guides as well as their websites.
ter advertisement than satisfied custo-
While this is undoubtedly a reason to be
mers who praise the menu, the atmos-
pleased, it is also an incentive to keep up
phere and the service.
the high quality standards appreciated by discerning critics.
If you enjoyed a particular restaurant experience, please spread the word
Alongside established and profes-
and share your experiences on the rating
sionally experienced critics, the Internet
websites. For the Jeunes Restaurateurs,
is also home to a number of rating websi-
it is an incentive to keep on improving.
tes such as Yelp, TripAdvisor, Google and
FACTS More than just popular More than 160 million users visit the rating website Yelp every month to find out about a restaurant or to write their own review. On TripAdvisor there are reviews of more than 3.8 million restaurants.
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TERROIR
The Oyster ONE OF THE OLDEST SUPERFOODS IN THE WORLD
TIP
Johannes King SÖL´RING HOF,
Germany
The Sylter Royal is an ideal oyster for novices.
On the German island of Sylt,
ty of the Sylt mudflats and the careful
believes they are the ideal oyster for no-
gourmets can try a very special kind of
nurturing of the oysters by trained oyster
vice gourmets. “When you open a Sylter
oyster: the Sylter Royal. First cultivated
growers contribute to their unique taste
Royal and smell it, you have the feeling
in 1986 by Dittmeyer’s Austern-Compa-
as much as the island’s tidal ranges. Lo-
you’re standing knee-deep in sea wa-
gnie in List, it is the only oyster native to
cal chef Johannes King, who has two
ter”, says the chef. His guests eat them
Germany.
Michelin stars under his belt, is con-
either pure or in the form of one of his
vinced of the outstanding quality of Syl-
creative recipes. If you’re looking for a
Before they end up on a plate, Syl-
ter Royal oysters. Not too big and not
special culinary treat, try a Sylter Royal.
ter Royal oysters are given at least three
too small, with their clear and delicate
years to grow. The excellent water quali-
flavour and a slightly nutty aftertaste, he JRE .EU
51
HANDMADE
Black soul “It is our job to give chocolate back its dignity.” Patrick von Vacano, Head of Sales DACH Original Beans
Chocolate – it’s one of the sweetest and most sensuous treats in the world. But can we really nibble at chocolate without having a guilty conscience? After all, the most important ingredient – cocoa – is in many cases neither sustainably nor fairly produced. The manufacturer Original Beans produces chocolate that can be enjoyed without any scruples. The company uses only high-quality rare cocoa beans sourced from all over the globe. Since 2008, the team has gone in search of remote rainforest regions that have a rich biodiversity and are in need of conservation. Here they cultivate the original regional cocoa beans for their unique chocolate. For every bar of chocolate it sells, the manufacturer plants a new cocoa tree. Thus it not only protects the local flora and fauna, but the local farmers have a chance of a fair and sustainable future thanks to Original Beans. To this end, the JRE food network member works closely with local nature conservation groups. All Original Beans products are free of additives. Emulsifiers, other fats, industrial sugar and artificial aromas are nowhere to be found. Because Original Beans stands for original taste.
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B Original Beans The ďŹ nest chocolate from the remotest regions of the world C Fair indulgence Original Beans protects the environment and livelihoods. D Giving and taking A million trees have already been planted.
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TRADITION
Taste sensation The recipe is well over 1,000 years
delicious eaten on its own with a good
old – Grana Padano is one of the most
glass of wine. Only selected dairies in the
popular cheese varieties in Italy along-
Po Valley are allowed to produce Gran
side mozzarella and Parmesan. No won-
Padano from the best cow’s milk and in
der: the traditional hard cheese has a
line with strict production and quality
full-bodied flavour, a wonderfully grainy
standards. Adherence to these stan-
consistency, is rich in protein and the
dards is guaranteed by the Consorzio
perfect accompaniment to all kinds of di-
Tutela Grana Padano.
shes, from lasagne to stews. It is also
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FACTS
Full-bodied taste Grana Padano is available in three grades of maturity fresh (around 12 months) medium mature (more than 16 months) and extra mature (more than 20 months).
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55
A DRINK WITH
Joy A sparkling success story.
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VITA
The first lady of champagne Nathalie Vranken, was born in Paris and for many years now has been running the marketing department of the family business Vranken-Pommery.
NATHALIE VRANKEN
Before joining the business, the art lover studied American History at the venerable Sorbonne.
SHE IS ONE OF THE MOST WELL-KNOWN FACES OF THE SECOND-BIGGEST CHAMPAGNE PRODUCER IN THE WORLD: NATHALIE VRANKEN
Your First Champagne experi-
Ideal location for a glass of
ence when, where? For my 20th anni-
Champagne? A view is always the best
versary with my father at the Pré Catelan,
location ! In front of the sea if possible.
Gaston Lenôtre offered a bottlle. Pure or as a cocktail? Pure. With whom do you prefer to
Champagne is precious.
drink a glass champagne? Champagne is extraordinary to qhare with friends and
With which celebrity would you
to toast the happy moments of your fami-
like to enjoy a glass of Champagne?
ly life. But it‘as also wonderful selfish : a
I have already
Pop vintage during cooking in my kit-
glass of champagne with celebrities. It
chen.
was a beautiful moment at each time.
the chance to share a
From history, definitlt Alexandre Dumas ! Would you prefer Champagne to a starter or dessert? Both. It‘s wonderful moment during
What are the best snacks with Champagne? Black Truffle Pop corn.
all the meal but you have to choose the proper cuvée to go with from Apanage to Dry Elixir and Blue Sky to Louise Nature. Blanc de Noir, Brut rosé or Brut royal? Cuvée Louise Nature 2004
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JOB STORIES
Career JRE TOP CHEF JAN-PHILIPP BERNER: YOUNG, SUCCESSFUL AND FULL OF ENERGY He is not yet 30 years old and has already achieved what many of his older colleagues dream of: Jan-Philipp Berner is one of Germany’s top chefs. Since 2013 he has worked together with the Jeune Restaurateur Johannes King in his two-Michelin-starred restaurant in the hotel Söl’ring Hof on Sylt.
VITA
Berner gained his first experience of working in a restaurant while still at school, and already then he knew he
Rise to the top Jan-Philipp Berner completed his training in 2007. Since then he has worked exclusively for high-end restaurants. The ambitious chef has already won many awards, including the 37th World Championship for Young Chefs in September 2013. He has been a member of JRE Germany since 2017.
wanted to aim high. The aromas, the many different ingredients, the freedom to create, and last but not least the tempo fascinated the young man. Born in Lower Saxony, Berner completed his training with awards and scholarships. By this time it was clear: for him, cooking was more than just a job. “I always worked towards gaining experience in Michelinstarred kitchens”, says Jan-Philipp Berner. From there, it wasn’t a long way to Jeunes Restaurateurs.
Jan-Philipp Berner SÖL’RING HOF, SYLT
After completing his training, he immediately started working in the gourmet restaurant of JRE honorary member Jörg Müller on the popular holiday island of Sylt. Working during the busy high season, the ambitious chef held the positions of commis and demi de cuisine. Despite the challenges of the job, Berner stuck it out and took every opportunity to develop his own skills. Even then, he was
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particularly impressed by the way in which, in haute cuisine, nothing in the kitchen was ever wasted. As a passionate cook, he values all food products and actively encourages a sustainable approach to cooking: “During my first job on Sylt, I learnt how important it is not only to master one’s craft, but to use all ingredients responsibly, and I have maintained this in my cooking to this day”, says Berner. As chef de partie, Berner gathered additional experience in the Michelin-star restaurant Tschifflik run by Jörg Glauben and with JRE member Nils Henkel in Gourmetrestaurant Lerbach. At the same time he completed his master’s certificate with top marks. The young chef continues to develop. Recently he became a member of
YOUR CAREER STARTS HERE
jre.eu
Jeunes Restaurateurs himself and has dedicated himself to the shared motto of “never-ending passion”. Since 2013, the head chef has been creating innovative seasonal dishes together with Johannes King, always coming up with new interpretations: “I love being creative, to play with different ingredients and develop new taste experiences that surprise not only my guests but also myself.” Maintaining this sense of curiosity is the biggest aim of the ambitious chef.
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MEMBERS
Austria OFFICE AUSTRIA WOLFGANG NEUHUBER A.R.T. Redaktions Team Ges.m.b.H · Bergstraße 12 · 5020 Salzburg · Austria +43 (0)662 82 21 27 - 11 w.neuhuber@artmail.at www.jre.at
ALPIN ALEXANDER GRÜNDLER // www.kulinarikhotel-alpin.at BACHER THOMAS DORFER // www.landhaus-bacher.at BÄRENHOF MICHAEL KOLM // www.baerenhof-kolm.at CSENCSITS JÜRGEN CSENCSITS // www.gasthaus-csencsits.at DAS TRAUNSEE LUKAS NAGL // www.dastraunsee.at DIE FORELLE HANNES MÜLLER // www.dieforelle.at DÖLLERER‘S GENIESSERHOTEL ANDREAS DÖLLERER // www.doellerer.at FLOH JOSEF FLOH // www.derfloh.at GRIGGELER STUBA IM BURG VITAL RESORT THORSTEN PROBOST // www.burgvitalhotel.com HILL AURELIO NITSCHE & ANDREAS SAEL // www.hill-restaurant.at KIRCHENWIRT LEOGANG SEIT 1326 SIBLING HANS-JÖRG & BARBARA UNTERRAINER // www.k1326.com KRAINER ANDREAS & ASTRID KRAINER // www.hotel-krainer.com MANGOLD MICHAEL & ANDREA SCHWARZENBACHER // www.restaurant-mangold.at MESNERHAUS JOSEF & MARIA STEFFNER // www.mesnerhaus.at MÜHLTALHOF PHILIP RACHINGER // www.muehltalhof.at PFEFFERSCHIFF JÜRGEN & IRIS VIGNE // www.pfefferschiff.at RATHHAUS IM GEORGIUM MARKUS RATH & BIANCA HIRSCHMUGL // www.rathhaus.co.at SAAG HUBERT WALLNER // www.saag-ja.at SCHWANEN EMANUEL MOOSBRUGGE // www.biohotel-schwanen.com SONNHOF VITUS WINKLER // www.verwoehnhotel.at STEIRA WIRT SONJA & RICHARD RAUCH // www.steirawirt.at STÜVA IM GENIESSERHOTEL YSCLA BENJAMIN PARTH // www.yscla.at THOMAS GRUBER THOMAS GRUBER // www.von-thomas-gruber.at TRIAD VERONIKA & UWE MACHREICH // www.triad-machreich.at WASERSTUBA BETTINA & JEREMIA RIEZLER // www.walserstuba.at ZUM BLUMENTRITT ULLI HOLLERER REICHL & CHRISTA HOLLERER // www.zumblumentritt.at
Philip Rachinger MÜHLTALHOF
www.muehltalhof.at
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Belgium OFFICE BELGIUM STEVEN DEHAEZE Rue de Bastogne 18 · 6900 Marche-en-Famenne · Belgium +32 (0)84 37 98 22 secretariaat@jre.be www.jre.be
ALTERMEZZO JO GROOTAERTS // www.altermezzo-tongeren.be APRIORI KRISTOF & CARLA COPPENS - WAUTERS // www.a-priori.be BRESCA FRÉDÉRIC & ORFA VAN QUAETHEM - ROGGEMAN // WWW.BRESCA.BE CULINAIR STEVEN & LISA DEHAEZE - SIBILLA // www.restaurantculinair.be DE FAKKELS PAUL-LUC & NICOLE MEESEN // www.defakkels.be DIDIER GALET DIDIER & CHRISTIANE GALET // www.didiergalet.be FIDALGO FILIP & CHRISTEL DEWIJNANTS // www.fidalgo.be L‘AIR DE RIEN STÉPHANE DIFFELS // www.lairderien.be L‘AMANDIER MARTIN VOLCKAERTS // www.amandier.be L‘ENVIE DAVID GROSDENT & INES VANKEIRSBILCK // www.lenvie-restaurant.com L‘IMPÉRATIF BENOÎT NEUSY // www.limperatif.be L’HISTOIRE 32 JASON SPINOY // www.lhistoire32.be LA CROUSTADE THIERRY & PASCALE FAUVIAUX // www.croustade.be LA FLEUR DE THYM OLIVIA SAUVAGE & DAVID HEINE // www.lafleurdethym.be LA GLORIETTE OLIVIER & VÉRONIQUE BAUCHE // www.lagloriette.net LA TABLE DE MAXIME MAXIME COLLARD // www.tabledemaxime.be LE COR DE CHASSE MARIO & AURORE ELIAS - MATAGNE // www.lecordechasse.be LE CORIANDRE DAMIEN & AGNÈS VANDERHOEVEN // www.lecoriandre.be LE DÉLICE DU JOUR FABRIZZIO CHIRICO // www.le-delicedujour.be LES GRIBAUMONTS CALCUS LISA // www.lesgribaumonts.be LUCANA GIANNI & ISABELLE CARUSO // www.lucana.be MAISON D DIDIER BOURDEAUX & DELPHINE VAN DER STRATEN // www.maison-d.be MARCUS GILLES JOYE & HEIKE DEDECKER // www.restaurantmarcus.be Ô DE VIE OLIVIER & FABIENNE MASSART - CARUSO // www.odevie-restaurant.be ONDER DE TOREN SAM & STEFANIE VAN HOUCKE // www.resto-onderdetoren.be SAINT NICOLAS FRANKY & SANDRA VANDERHAEGHE // www.hostellerie-stnicolas.com VIN PERDU JOERI & GRIET HUYBS - BROECKX // www.vinperdu.be VOUS LÉ VOUS GIOVANI OOSTERS // www.vouslevous.be ZOETHOUT LAURENS SNYKERS & LIEN BUNTINX // www.zoethout.be
Stéphane Diffels L‘AIR DE RIEN
www.lairderien.be
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France OFFICE FRANCE LAETITIA DESVERNAY 1079 Route du Châtelard · 16410 Dirac · France +33 (0)5 45 70 76 76 l.desvernay@jre.eu www.jre.fr
BELLE RIVE LAURENT & EMILIE SURUT // www.restaurant-bellerive.com BISTROTTERS FRANÇOIS GALLICE // www.bistrotters.com DES RUINES CHRISTOPHE MAUDUIT // www.auberge-des-ruines.fr DU CHÂTELARD IVAN GOTFREDSEN & PASCALE ERNI // www.domaineduchatelard.com DUCOS BRICE DUCOS // www.jre.eu/ducos G.A. DAVID GOERNE // www.restaurant-ga.fr L‘AIGLE D‘OR KEVIN EN HERVE GILIAMS // www.aigledor.fr LA LIÉGEOISE AURÉLIE ET BENJAMIN DELPIERRE // www.atlantic-delpierre.com LA RUELLE GUILLAUME VEYSSIÈRE // www.restaurant-laruelle.com L‘ECLAT VINCENT LELEU // www.leclat-restaurant.fr Le Pigeon BLANC SYLVAIN & VALÉRIE BELOUIN // www.lepigeonblanc.com LE SAINT LAZARE CLÉMENT BIDARD // www.lesaintlazare.fr LE SENSO ALLAN CASTELLOTE // www.lesensorestaurant.free.fr LE VAUBAN RAYMOND & JENNY CORNELISSENS // www.levauban.fr MATIÈRA À ANTHONY COURTEILLE RODIER SANTIAGO TORRIJOS // WWW.LATELIER-RODIER.COM
Sylvain Belouin LE PIGEON BLANC
www.lepigeonblanc.com
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Netherlands OFFICE NETHERLANDS LIEVE VAN MANEN Pastoor van der Voortlaan 16 · 5591 JB Heeze · Netherlands +31 (0)40 22 60 934 info@jrenederland.nl www.jre.eu/nl
BASILIEK RIK JANSMA // www.restaurantbasiliek.nl BENTINCK PETER-PAUL SWIJNENBURG // www.restaurantbentinck.nl BRETELLI JAN & PATRICIA MARREES // www.bretelli.nl DE BEEJEKURF MATHIJS JACOBS // www.debeejekurf.nl DE ERTEPELLER MARK VAN DEN BERG & ARJAN KUIPER // www.ertepeller.nl DE FUIK MARTIN & ROSITA RUISAARD // www.defuik.nl DE KLOOSTERGANG FREDDY CUSELL // www.dekloostergang.nl DE LOOHOEVE JEROEN & MARLEEN BROUWER // www.deloohoeve.nl DE ROZARIO JERMAIN DE ROZARIO // www.derozario.nl DE SAFFRAAN KARS VAN WECHEM & MONIQUE KORTESCHIEL // www.desaffraan.nl DE VRIENDEN VAN JACOB ALAIN ALDERS // www.devriendenvanjacob.nl DE WITTE ZWAAN TIMO AGTERBERG // www.witte-zwaan.nl EINDELOOS WILLEM SCHAAFSMA // www.restauranteindeloos.nl FRIS RICK MAY // www.restaurantfris.nl HANTING CUISINE XIAO HAN & TING TING JI // www.hanting.nl HERBERG ONDER DE LINDEN STEVEN & TANJA KLEIN NIJENHUIS // www.herbergonderdelinden.com HEMINGWAY TIM SCHIMMEL & SANDER DOGGEN // www.restauranthemingway.nl LA FOLIE JORIS KERKHOFS & LIEKE DAPPERS // www.restaurantlafolie.nl L‘ATELIER ELLEN EN HANS KINKARTZ // www.restaurantatelier.nl ONE EDWIN SOUMANG & BETHANY DELONG // www.restaurantone.nl RANTRÉE RALPH HERMANS & JENNIFER SILVIUS // www.rantree.nl SCHERP MART & DHANI SCHERP // www.restaurantscherp.nl SEMS JEROEN MEPPELINK // www.semsleeuwarden.nl SPETTERS LAURENT SMALLEGANGE // www.restaurantspetters.nl STRANDLODGE MIKE VRIJDAG // www.slww.nl ‘T AMSTERDAMMERTJE ANDRÉ GERRITS & GENEVIÈVE PAULINA // www.restaurantamsterdammertje.nl ‘T PAKHUUS BOY SCHUILINGA // www.pakhuus.com ‘T KLOOSTER JEROEN & NATASJA VAN HENSBERGEN // www.restauranthetklooster.nl ‚T VLASBLOEMEKEN ERIC & BIANCA VAN BOCHOVE // www.vlasbloemeken.com TANTE KEE RAYMOND REEB & KIM EDWARDS // www.tantekee.nl THE HUNTING LODGE BERT STOMPHORST & DIANA BOGERS // www.thehunting.nl VILLA LA RUCHE MARKO KARELSE // www.villalaruche.nl VIVE LA VIE JEROEN SPORTEL // www.vivelaviegroningen.nl
Jeroen Brouwer DE LOOHOEVE
www.deloohoeve.nl
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Germany OFFICE GERMANY GREGOR MÖNNIGHOFF Liebfrauenstraße 1 · 44803 Bochum · Germany +49 (0)234 87 93 63 60 moennighoff@jre.de www.jre.de
NORTH
ALTE SCHULE DANIEL & NOCOLE SCHMIDTHALER // www.hotelalteschule.de BLAUER ENGEL BENJAMIN UNGER & KATJA KUNZE // www.hotel-blauerengel.de DORINT SÖL‘RING HOF JOHANNES KING // www.soelring-hof.de DORINT SÖL‘RING HOF JAN-PHILIPP BERNER // www.soelring-hof.de FÄHRHAUS ALEXANDRO & FILIZ PAPE // www.faehrhaus-sylt.de FRIEDRICH WILHELM IM RELAIS & CHÂTEAUX HOTEL BAYRISCHES HAUS ALEXANDER DRESSEL // www.bayrisches-haus.de LANDHAUS HADRYS SEBASTIAN HADRYS & TINA WENIG // www.landhaus-hadrys.de MÜNCHHAUSEN ACHIM SCHWEKENDIEK // www.schlosshotel-munchhausen.com RESTAURANT E-VITRUM MARIO PATTIS // www.vitrum-dresden.de TSCHEBULL ALEXANDER & YVONNE TSCHEBULL // www.tschebull.de SOUTH
AUBERGE DE TEMPLE LUDGER & NICOLE HELBIG // www.auberge-de-temple.de CHRISTIANS RESTAURANT CHRISTIAN F. GRAINER & CHRISTIANE EDER // www.christians-restaurant.de DAS MARKTRESTAURANT ANDREAS HILLEJAN // www.das-marktrestaurant.de EGERNER HÖFE MICHAEL FELL // www.egerner-hoefe.de ESS ATELIER STRAUSS IM ALPIN LIFESTYLE HOTEL LÖWEN & STRAUSS PETER A. STRAUSS // www.loewen-strauss.de HUBERWIRT ALEXANDER HUBER // www.huber-wirt.de LAURENTIUS JÜRGEN & SABINE KOCH // www.hotel-laurentius.de MITTERMEIER CHRISTIAN MITTERMEIER // www.villamittermeier.de PHILIPP MICHAEL & HEIKE PHILIPP // www.restaurant-philipp.de SCHWINGSHACKL ESSKULTUR IM HOTEL VILLA AM SEE ERICH & KATHARINA SCHWINGSHACKL // www.schwingshackl-esskultur.de STORSTAD ANTON SCHMAUS // www.storstad.de SOUTH-WEST
ADLER DANIEL & KERSTIN FEHRENBACHER // www.adler-lahr.de ADLER ASPERG CHRISTIAN & DORY OTTENBACHER // www.adler-asperg.de BURG SCHWARZENSTEIN NILS HENKEL // www.burg-schwarzenstein.de CASALA IM ROMANTIK HOTEL RESIDENZ AM SEE MARKUS PHILIPPI // www.hotel-residenz-meersburg.com DOLLENBERG MARTIN & ULRIKE HERRMANN // www.dollenberg.de MAERZ BENJAMIN MAERZ // www.maerzundmaerz.de MERKLES THOMAS & SIMONE MERKLE // www.merkles-restaurant.de OETTINGER‘S RESTAURANT MICHAEL OETTINGER // www.hirsch-fellbach.de REBERS PFLUG HANS-HARALD REBER // www.rebers-pflug.de SCHARFF‘S SCHLOSSWEINSTUBE MARTIN SCHARFF // www.heidelberger-schloss-gastronomie.de SCHLOSSBERG IM ROMANTIK HOTEL SACKMANN NICO SACKMANN // www.hotel-sackmann.de
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STAUFENECK ROLF & HEIKE STRAUBINGER // www.burg-staufeneck.de STORCHEN RESTAURANT HOTEL JOCHEN & LIZA HELFESRIEDER // www.storchen-schmidhofen.de WERNER‘S RESTAURANT BERND & ROSWITHA WERNER // www.schlosseberstein.com ZUM HIRSCH MARKUS & BRITTA NAGY // www.hirsch-remchingen.de ZUM RABEN STEFFEN & KIRSTEN DISCH // www.raben-horben.de WEST
BELLEVUE RHEINHOTEL MAREK GAWEL // www.lechopin-boppard.de BOLLANT‘S JAN BOLLAND // www.bollants.de DIE MÜHLENHELLE MICHAEL & BIRGITTA QUENDLER // www.muehlenhelle.de ENTE IM NAUSSAUER HOF MICHAEL KAMMERMEIER // www.nassauer-hof.de FLAMERSHEIM OLIVER & KATHARINA RÖDER // www.landlustburgflamersheim.de KAISERBAHNHOF BRÜHL RUDOLF THEWES // www.kaiserbahnhof-bruehl.de KRAFTWERK DANIELA FINKES & ADALBERT SEEBACHER // www.kraftwerkrestaurant.de KUNZ ALEXANDER KUNZ // www.restaurant-kunz.de L‘ESCALIER MAXIMILIAN LORENZ // www.lescalier-restaurant.de MEISENHEIMER HOF MARKUS PAPE // www.meisenheimer-hof.de REUTER IRIS BETTINGER & MARCO RÜCKL // www.hotelreuter.de RÜSSEL‘S LANDHAUS HARALD & RUTH RÜSSEL // www.landhaus-st-urban.de STEMBERG SASCHA & COREN STEMBERG // www.stemberg.tv ZUR KRONE KARL-EMIL KUNTZ // www.hotelkrone.de
Benjamin Maerz HOTEL ROSE & MAERZ
www.maerzundmaerz.de
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MEMBERS
Italy OFFICE ITALY FRANCESCA CHITTOLINI C/O KIKA EVENTS Borgo Lalatta, 6 · 43121 Parma · Italy +39 (0)5 21 92 19 56 segreteria@jre.it www.jre.it
NORTH-WEST
AL PORTICCIOLO 84 FABRIZIO FERRARI // www.porticciolo84.it ANTICA OSTERIA MAGENES MARIELLA MAGENES // www.osteriamagenes.it CAPO SANTA CHIARA LUCA COLLAMI // www.ristorantecaposantachiara.com COLONNE SILVIO BATTISTONI // www.albergocolonne.it DANIEL DANIEL CANZIAN // www.danielcanzian.com DUE SPADE FRATELLI DI BARI // www.ristoranteduespade.it ENRICO BARTOLINI ENRICO BARTOLINI // www.enricobartolini.net FROSIO PAOLO FROSIO // www.frosioristoranti.it I CASTAGNI ENRICO & LUISA GERLI // www.ristoranteicastagni.com IL GIARDINO DEL GUSTO EMANUELE DONALISIO // www.ilgiardinodelgusto.com INNOCENTI EVASIONI TOMMASO ARRIGONI & EROS PICCO // www.innocentievasioni.com JOIA PIETRO LEEMANN // www.joia.it LANTERNA VERDE ANTONIO & ANDREA TONOLA // www.lanternaverde.com MAGORABIN MARCELLO TRENTINI // www.magorabin.com PAOLO E BARBARA PAOLO MASIERI // www.paolobarbara.it RISTOFANTE GIAMBATTISTA MANZINI // www.ristofante.it SAN MARTINO MARCO & VITTORIO COLLEONI // www.sanmartinotreviglio.it SARRI ANDREA SARRI // www.ristorantesarri.it ZAPPATORI CHRISTIAN MILONE NORTH-EAST 3QUARTI ALBERTO BASSO // www.ristorante3quarti.com AGLI AMICI DAL 1887 EMANUELE SCARELLO // www.agliamici.it AL FERARÙT ALBERTO TONIZZO // www.ristoranteferarut.it ANTICA OSTERIA CERA DANIELE CERA // www.osteriacera.it AUENER HOF GISELA & HEINRICH SCHNEIDER // www.auenerhof.it DOLADA RICCARDO DEL PRÀ // www.dolada.it DUE MORI STEFANO DE LORENZI // www.2mori.it GELLIUS ALESSANDRO BREDA & ADRIANO FUMIS // www.ristorantegellius.it KIRCHSTEIGER CHRISTIAN PIRCHER // www.kirchsteiger.com KUPPELRAIN JÖRG TRAFOJER // www.kuppelrain.com L‘ARTIGLIERE DAVIDE BOTTA // www.artigliiere.net L‘ERBA DEL RE LUCA MARCHINI // www.lerbadelre.it LA LOCANDA DI PIERO RENATO RIZZARDI & SERGIO OLIVETTI // www.lalocandadipiero.it LA PASSION WOLFGANG & HELENA KERSCHBAUMER LA PECA NICOLA PORTINARI // www.lapeca.it LA PRIMULA ANDREA CANTON // www.ristorantelaprimula.it LA TANA GOURMET ALESSANDRO DAL DEGAN // www.latanaristorante.it LAITE FABRIZIA MEROI // www.ristorantelaite.com LAZZARO 1915 PIERGIORGIO & DANIELA SIVIERO // www.albergo-trieste.com MAGNOLIA ALBERTO FACCANI // www.magnoliaristorante.it
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MALGA PANNA PAOLO DONEI // www.malgapanna.it MARCONI AURORA & MASSIMO MAZZUCCHELLI // www.ristorantemarconi.it PARIZZI MARCO PARIZZI // www.ristoranteparizzi.it RIVA CARLA ARADELLI // www.ristoranteriva.it SAN DOMENICO MASSIMILIANO MASCIA // www.sandomenico.it UNTERWIRT THOMAS HASELWANTER // www.unterwirt-gufidaun.com ZUM LÖWEN ALOIS & ANNA MATSCHER // www.zumloewen.it CENTER
AL METRÒ NICOLA FOSSACECA // www.ristorantealmetro.it ALL’ORO RICCARDO DI GIACINTO // www.ristorantealloro.it ELODIA NADIA MOSCARDI // www.elodia.it EMILIO DANILO BEI // www.ristoranteemilio.it IL TINO DANIELE USAI // www.ristoranteiltino.com L‘ANGOLO D‘ABRUZZO VALERIO CENTOFANTI // www.langolodiabruzzo.it L‘IMBUTO CRISTIANO TOMEI // www.limbuto.it.com LA LEGGENDA DEI FRATI FILIPPO & NICOLA SAPORITO // www.laleggendadeifrati.it LA PAROLINA ISIDE MARIA DE CESARE & ROMANO GORDINI // www.laparolina.it LA PERLA DEL MARE DEBORAH CORSI // www.laperladelmare.it LA TENDA ROSSA CHRISTIAN SANT‘ANDREA // www.latendarossa.it ORA D‘ARIA MARCO STABILE // www.oradariaristorante.com OSTERIA FERNANDA DAVIDE DEL DUCA // www.osteriafernanda.com PER ME - GIULIO TERRINONI GIULIO TERRINONI // www.giulioterrinoni.it PS STEFANO PINCIAROLI // www.ps-ristorante.it TRIPPINI PAOLO TRIPPINI // www.trippini.net/en VILLA MAIELLA ARCANGELO TINARI // www.villamaiella.it SOUTH AND ISLAND
Luigi Pomata LUIGI POMATA
www.luigipomata.com
AL FORNELLO DA RICCI ANTONELLA RICCI DAL CORSARO STEFANO DEIDDA // www.stefanodeidda.it/dalcorsaro DON ALFONSO 1890 ERNESTO IACCARINO // www.donalfonso.com IL CAPRICCIO LEONARDO VESCERA // www.ilcapricciodivieste.it LA CAPINERA PIETRO D‘AGOSTINO // www.ristorantelacapinera.com LA GALLERIA GIULIO COPPOLA // www.lagalleriaristorante.it LUIGI POMATA LUIGI POMATA // www. luigipomata.com OASIS “SAPORI ANTICHI” FAMIGLIA FISCHETTI // www.oasis-saporiantichi.it QUINTESSENZA STEFANO DI GENNARO // www.quintessenzaristorante.it SIGNUM MARTINA CARUSO // www.hotelsignum.it SUD MARIANNA VITALE TAVERNA DEL CAPITANO ALFONSO & MARIELLA CAPUTO // www.tavernadelcapitano.it TAVERNA ESTIA MARIO & FRANCESCO SPOSITO // www.tavernaestia.it TORRE DEL SARACINO GENNARO ESPOSITO // www.torresaracino.it VAIRO DEL VOLTURNO RENATO MARTINO // www.vairodelvolturno.com JRE .EU
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Slovenia OFFICE SLOVENIA VIOLETA MENCINGER Vesnaverjeva 6 · 2000 Maribor · Slovenia +386 (0)41 93 16 69 violeta.mencinger@gmail.com www.jre.eu/si
DAM UROŠ FAKUČ // www.restavracija-dam.si DEBELUH JURE TOMIČ // WWW.DEBELUH.SI HISA DENK GREGOR & ALENKA VRAČKO // www.hisadenk.si HIŠA FRANKO VALTER KRAMAR & ANA ROŠ // www.hisafranko.com MAHORČIČ KSENIJA & MARTIN MAHORČIČ // www.gostilnamahorcic.wordpress.com PAVUS - GRAD TABOR LAŠKO MARKO & KATJA PAVČNIK // www.pavus.si PIKOL MARUŠKA & TADEJ GAŠPARIN // www.pikol.si PRI DANILU GAŠPER ČARMAN // www.pridanilu.com PRI LOJZETU TOMAŽ KAVČIČ // www.prilojzetu.com RAJH TANJA & DAMIR PINTARIČ // www.rajh.si RAKAR BOŠTJAN RAKAR // www.rakar.si RIZIBIZI JANKO FRANETIČ & TOMAŽ BEVČIČ // www.rizibizi.si SKIPASS RESTAURANT ANA & NINA // www.skipasshotel.si VILA PODVIN UROŠ ŠTEFELIN // www.vilapodvin.si
Urosˇ Fakucˇ DAM
www.restavracija-dam.si
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Croatia OFFICE CROATIA IRINA BAN Srednja Ulica 2 · 52474 Brtonigla · Croatia +385 (0)1 38 16 202 irina.ban@jre.eu www.jre.hr
360 www.360dubrovnik.com BADI www.restaurant-badi.com BEVADA www.bevanda.hr BOŠKINAC MIRELA & BORIS ŠULJIĆ // www.boskinac.com DRAGA DI LOVRANA SANJA NIKOLAC // www.dragadilovrana.hr DUBRAVKIN PUT DANIELA GAJSKI // www.dubravkin-put.com FOŠA DAMIR TOMLJANOVIĆ // www.fosa.hr MARINA MARINA GAŠI & DAVOR BURSI MONTE TJITSKE & DANIJEL ĐEKIĆ // www.monte.hr PELEGRINI RUDOLF ŠTEFAN // www.pelegrini.hr PERGOLA FABRICIO VEŽNAVER PLAVI PODRUM DANIELA KRAMARIĆ // www.plavipodrum.com SAN ROCCO TEO FERNETICH // www.san-rocco.hr ZIGANTE ANTONELLA ZIGANTE // www.restaurantzigante.com
Danijel Đekić MONTE
www.monte.hr
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MEMBERS
Spain OFFICE SPAIN ELSA LÓPEZ MONTOYA Ctra. De Clmenar Viejo, km 14,5 (dir. Madrid) · 28049 Madrid · Spain +34 (0)6 78 28 80 52 secretaria@jre.es www.jre.eu/es
ADOLFO ADOLFO, JAVIER & VERONICA MUÑOZ // www.grupoadolfo.com AMELIA PAULO AIRAUDO // www.ameliarestaurant.com ARZAK ELENA ARZAK // www.arzak.es CAFÉ 1907 XAVIER SALA // www.cafe1907.com CASA ELENA „CESAR MARTIN CEDILLO CESAR MARTIN CEDILLO // www.restaurantecasaelena.com CASA LUCIO CARMEN, JAVIER & FERNANDO BLAZQUEZ // www.casalucio.es CASA ROBLES PEDRO & LAURA ROBLES // www.casa-robles.com CASA ROQUE CARLOS GUTIERREZ // www.casaroque.com COMBARRO ‚GRUPO COMBARRO‘ DIEGO DOMÍNGUEZ VIDAL // www.combarro.com COTO DE QUEVEDO MANUEL RUBIO & JOSE ANTONIO MEDINA // www.hotelcotodequevedo.com EL CELLER DE CAN ROCA www.cellercanroca.com EL CHURRASCO RAFAEL CARRILLO // www.elchurrasco.com EL MESÓN DE FUENCARRAL RAMÓN DIOS BARBERÍA // www.mesondefuencarral.com EL TRAPIO XAVIER SALA // www.restauranteeltrapio.com LA GOLETA JAVIER & LAURA ANTÓN RIESTRA // www.lagoleta.com LA VENTA DEL SOTÓN ANA ACÍN VIU // www.ventadelsoton.com LAS TINAJAS SILVIA & JOSÉ ENRIQUE ÁLVAREZ CABALLERO // www.restaurantelastinajas.com MESÓN DE ALBERTO JORGE & ALBERTO GARCÍA // www.mesondealberto.com MONTES GENARO LOPEZ MONTES // www.montesrestaurante.com PALIO ISAAC & JESUS GOMEZ - MONEDERO // www.restaurantepalio.es RAFA MIGUEL ÁNGEL ANDRÉS // www.restauranterafa.es RAMÓN PARK GEMMA & JOSEP RAMÓN RAFART VILARRASA // www.ramonpark-hotel.com REAL BALNEARIO ISAAC LOYA DEL RÍO // www.restaurantebalneario.com SANXENXO ‚GRUPO COMBARRO‘ DIEGO DOMÍNGUEZ // www.sanxenxo.com.es TERRAZA CARMONA JOSÉ, GINÉS & ANTONIO CARMONA BARAZA // www.terrazacarmona.com VIÁ VENETO PEDRO MONJE // www.viavenetorestaurant.com
Ana Acín Viu LA VENTA DEL SOTÓN
www.ventadelsoton.com
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Switzerland OFFICE SWITZERLAND GENEVIÈVE WALDIS secrétariat Evian-Volvic Suisse SA Leutschenbachstrasse 95 · 8050 Zürich · Switzerland +41 (0)26 42 54 09 jre@evian.ch www.jre.ch
ADLER HURDEN MARKUS & CRISTINE GASS - HESS // www.mg-adlerhurden.ch ALPENBLICK BJÖRN INNIGER ALPENBLICK RICHARD STÖCKLI // www.hotel-alpenblick.ch ATTISHOLZ REGULA & JÖRG SLASCHEK // www.attisholz.ch AUBERGE DE LA VEVEYSE SAHONDRA VERDAN & JEAN-SÉBASTIEN RIBETTE // www.auberge-de-la-veveyse.ch AUBERGE DE LAVAUX CHRISTOPHE & NADINE ROD // www.auberge-de-lavaux.ch BALM BEAT & SANDRA STOFER // www.balm.ch BÄREN BERNHARD BÜHLMANN // www.baeren-maegenwil.ch BÄREN MARTIN & MANUELA THOMMEN // www.baeren-utzenstorf.ch CASA TÖDI MANUEL & JULIA REICHENBACH // www.casa-toedi.ch CHAPPELI CHRISTOPH KÖHLI & JANINE HAUSMANN // www.chappeli-grenchen.ch DAMIEN GERMANIER DAMIEN GERMANIER // www.damiengermanier.ch DE LA GARE PIERRICK & JANE-LISE SUTER // www.hoteldelagarelucens.ch DÉSOBÉISSANCE-BISTRONOMIE VINCENT & CAROLINE JUILLERAT // www.desobeissance.ch DU CERF CARLO CRISCI // www.lecerf-carlocrisci.ch ESSEN‘Z ANDRI CASANOVA & KATHRIN SPILLMANN // www.restaurant-essenz.ch GASTHOF LÖWEN RITA & DOMENICO MIGGIANO // www.loewenbubikon.ch HIRSCHEN OBERKIRCH MARKUS WICKI // www.hirschen-oberkirch.ch IM FELD BEAT WALKER & MARCO HELBLING // www.feld.ch IN LAIN HOTEL CADONAU DARIO CADONAU // www.inlain.ch KRONE SIHLBRUGG THOMAS HUBER // www.krone-sihlbrugg.ch LA BOTTEGA FRANCESCO GASBARRO // www.labottegatrattoria.com LA CROIX BLANCHE ARNO & CHRISTA ABÄCHERLI // www.croixblanche.ch LA CROIX D‘OR OLIVIER & CLAUDIA HIERNARD // www.auberge-communale-yens.ch LA MAISON DU PRUSSIEN JEAN-YVES DREVET // www.hotel-prussien.ch LA SITTERIE JACQUES BOVIER // www.lasitterie.ch LA TABLE DE MARY MARYLINE NOZAHIC // www.latabledemary.ch LE MURENBERG DENIS & MELANIE SCHMITT // www.lemurenberg.ch LE NOUVO BOURG // www.nouvobourg.ch MILLE SENS „LES GOÛTS DU MONDE“ DOMINGO S. DOMINGO // www.millesens.ch MONT-ROUGE LORIS LATHION // www.mont-rouge.ch MOOSEGG // DANIEL & NICOLE LEHMANN // www.moosegg.ch OCHSEN // JÖRG LENZIN // www.ochsen-woelflinswil.ch PANORAMA // ROLF & MANUELA FUCHS // www.panorama-hartlisberg.ch PFISTER‘S GOLDENER KRUG // THOMAS PFISTER // www.goldener-krug.ch PLATANENHOF // ADRIAN BAUMGARTNER & SONJA AESCHBACHER // www.restaurant-platanenhof.ch PONY PHILIPP & ANDREA FELBER // pony-sigigen.ch RATHAUSKELLER STEFAN MEIER // www.rathauskeller.ch Rolf Fuchs RIGIBLICK VRENI GIGER // www.restaurantrigiblick.ch BISTRO & GOURMET PANORAMA SONNE LORENZO GHILARDELLI & BEATRICE METTLER GHILARDELLI www.panorama-hartlisberg.ch SONNE KURT & IRIS MÖSCHING // www.sonne-scheunenberg.ch SUISSE MARIE ROBERT // www.cafe-suisse.ch TENNE FERNANDO MICHLIG & LUZIA SCHLEGEL // www.tenne.ch TRUUBE GAIS SILVIA & THOMAS MANSER // www.truube.ch WALSERHOF KLOSTERS HERIBERT & SILVIA DIETRICH // www.walserhof.ch ZUM ALTEN STEPHAN STEFAN BADER // www.alterstephan.ch
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Poland OFFICE POLAND MATYLDA GRZELAK c/o Szeroka 22/23 – 24/26 · 80-835 Gdansk · Poland +48 (0)602 274 933 mgrzelak@windowslive.com www.jre.eu/pl
1906 PAWEŁ DOŁŻONEK www.palacciekocinko.pl L’ENFANT TERRIBLE MICHAŁ BRYŚ www.eterrible.pl METAMORFOZA MATYLDA GRZELAK www.restauracjametamorfoza.pl
Paweł Dołżonek GOURMET RESTAURANT 1906
www.palacciekocinko.pl
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United Kingdom OFFICE UNITED KINGDOM MATTHIAS TESI BAUR 13 Haydons Road · SW13 1HG London · United Kingdom +44 (0)7 37 50 63 919 tesi@jre.eu www.jre.eu/uk
DABBOUS OLLIE DABBOUS // www.dabbous.co.uk PRASAD ALFRED PRASAD // www.alfredprasad.com THE DYSART PETERSHAM BARNY TAYLOR // www.thedysartpetersham.co.uk THE FIVE FIELDS TAYLOR BONNYMAN // www.fi vefieldsrestaurant.com THE KINGS ARMS FLEGG MARK DIXON // www.kingsarmsfleggburgh.com/
Ireland OFFICE IRELAND MATTHIAS TESI BAUR 13 Haydons Road · SW13 1HG London · United Kingdom +44 (0)7 37 50 63 919 tesi@jre.eu www.jre.eu/ie
BARBAZON ROBERT KRAWCZYK www@tankardstown.ie KAI JESS & DAVE MURPHY www.kaicaferestaurant.com
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Australia OFFICE AUSTRALIA SHANNON BENNET Level 55, Rialto Towers · VIC 3000 Melbourne · Australia +61 (0)3 96 91 38 88 shannon@vuedemonde.com.au www.jre.eu/au
VUE DE MONDE SHANNON BENNETT // www.vuedemonde.com.au
Luxemburg OFFICE LUXEMBURG HANS VAN MANEN Pastoor van der Voortlaan 16 · 5591 JB Heeze · The Netherlands +31 (0)40 22 60 934 info@jre.eu www.jre.eu/lu
L‘ERNZ NOIRE DAVID ALBERT // www.lernznoire.lu
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PRICELESS CITIES. DETOUR EVERYDAY DINING Immerse yourself in the culinary world of Jeunes Restaurateurs. PRICELESS CITIES. Visit priceless.com and discover unique dining experience exclusively DETOUR EVERYDAY DINING for Mastercard cardholders. Immerse yourself in the culinary world of Jeunes Restaurateurs. Visit priceless.com and discover unique dining experience exclusively for Mastercard cardholders.