This April we explore some of the newest gastronomic concepts and events being developed around the world.
Cochon555’s Local Wines Event, New York City
Created in 2008 in response to the lack of education around heritage breed pigs, Cochon555 is a nose-to-tail culinary event dedicated to supporting family farmers and educating buyers about the agricultural importance of eating heritage breed pigs, some of which are on critical watch lists. The meat they produce is recognized for its superior flavour, texture, appearance, and nutritious qualities. At all events, they source only the highest quality ingredients and products available.
Cochon555 is a theatre for innovative food and drink experiences. At any given event, over a hundred-plus cooks, chefs, restaurant and bar owners, renowned sommeliers and barkeeps, can be found working in concert to create luxurious moments. We work with every type of restaurant and bar imaginable – from farm-to-table to Michelin star – and all participating chefs share one core value: they source products responsibly. Their goal is to buy and promote the “best heritage breed pigs” from farmers doing it the “right way”.
Coqui Coqui, Bora Bora
Coqui Coqui opens its doors to the gastronomic world for you to continue your journey, absorbing the best of the Yucatan Peninsula, a region rich in natural resources and with a strong identity in regional cuisine.
They seek to foster and support the development of sustainable agriculture creating our own orchards in Coba which provide a variety of ingredients to create delicious dishes, taking the traditional side and giving their own contemporary twist to align with their lifestyle. That is why they have created a variety of dishes and cocktails that best represent us to give you a unique and complete experience.
The menu was thoroughly curated by our chef to transform our vision into a culinary experience. Playing with textures, colours, aromas and flavours their creations pay homage to the best of the region from their starters and main courses to their exquisit desserts and cocktails.
This fine-dining restaurant is the first solo project from chef Carlo Scotto, who counts Murano’s Angela Hartnett as his mentor. The minimalist, chic space is split across two floors, with a tasting menu served in the first-floor Xier and a more accessible and casual offering, XR, in the ground-floor space. Dishes you’ll find in XR include the likes of yellowfin tuna tartar served with aubergine caviar, garden salad and taro chips, or hanger steak with pickled walnuts and shallots. Upstairs in Xier, you’ll find a ten-course tasting menu which features dishes such as Obsiblue prawns served with wild fennel, wasabi caviar and fresh raspberry, alongside other plates including rose-cured salmon with foie gras and burnt figs. This exquisite cuisine will have your taste buds tingling.