The NESPRESSO Atelier de Création at the Bocuse d’Or

GASTRONOMY / The Atelier at The Bocuse d’Or / The Atelier de Création / The NESPRESSO Atelier de Création at the Bocuse d’Or

NESPRESSO, Official Coffee for all the Bocuse d’Or events, is proud to be a partner for the Grande Finale in Lyon, France. This “Ultimate Event,” taking place January 25-28, will also be a showcase for NESPRESSO’s first Atelier de Création. Attendees — amateur and professional cooks alike — will discover some of the secrets of “avant-garde haute cuisine,” and they’ll also have a chance to sample some of NESPRESSO’s Sensory Cocktails.The inaugural achor for NESPRESSO’s Atelier de Création is a chef at the forefront of the avant-garde haute cuisine movement. His name is Sang Hoon Degeimbre, chef-owner of the l’Air du Temps restaurant in Noville-sur-Méhaigne, Belgium (ranking two stars in the prestigious Michelin cuisine survey), and he is a master of “food-pairing” – the art of divining what two flavours might have in common and bringing them together in surprising new combinations. While serving NESPRESSO Grands Crus espressos and coffees in his restaurant, Chef Degeimbre began experimenting with their particular aromas in his personal food trials, looking to uncover food-pairing associations. “In avant-garde cuisine,” he says, “coffee has its place as a source of inspiration.” Chef Degeimbre will be unveiling some of his astonishing discoveries at the NESPRESSO Atelier de Création in Lyon. Don’t miss a single Ultimate Moment.