http___www.tastethemediterranean.eu_chef-lionel-levy__1.xml
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Chefs and guests 2015 Chef Lionel Lévy French chef Lionel Lévy, a longtime partner and collaborator of the Taste the Mediterranean Festival and Gault & Millau Croatia, has recently become the president of Gourméditerranée, a leading association of the best chefs from Provence and the south of France. Chef Lionel, who has participated in almost all TTM festivals and visited Croatia on → Read more Mira Šemić Renowned sommelier Mira Šemić began to intensively study wines thirty years ago and has, in the course of her decades-long career, visited all the leading wine regions of the world. She opened a prestigious restaurant Monroe in the centre of Ljubljana, which represented a turning point in the development of catering industry in Slovenia. The → Read more Kunty Moureau Belgian food Mood Belgian Food Mood is a new brand label created by Kunty Moureau (Art & Design Curator) in 2016, which promotes food designers or design’s project defending the preservation of human-nature ties, searching for no further waste, struggling to be sustainable, and keeping our traditions alive. Belgium are for centuries a land of → Read more Chef Olivier Grouard Due to his exceptional culinary talent, Chef Olivier Grouard became the true ambassador of the French cuisine. In the past 20 years he has presented the gastronomy of his country in the French embassies around the world, in Italy, the Vatican, Switzerland, Austria.. Since 2012 he is the Chef of the French Embassy in Ankara. To → Read more Marina Tudjina Badurina Was born in Zagreb 1952. In 1972 she graduated from the School of Applied Arts and Design in Zagreb at the Department of Ceramics. In 1976 she graduated from the Bath Academy of Art in UK. Since 1977, she has been a member of the Croatian Association of Artists of the Applied Arts and Croatian → Read more Tvrtko Zebec Tvrtko Zebec, moderator of the roundtable. Will present the Institute’s activities of field research to the scientific interpretation of the art of preparing food performed by ethnologist Ph. Melanie Belaj, Ph. Jelena Ivanisevic Caput and Ph. Marina Blagaic with special emphasis on the coordination of seven participating countries (Cyprus, Greece, → Read more Rut Carek Rut Carek, chief secretary of the Croatian Commission for UNESCO and the UNESCO Head of the Ministry of Culture will present the project of education of young people about the cultural heritage. → Read more Krunoslav Cukrov The theme of his presentation will be “The preservation of the Mediterranean diet through cultural tourism.” Through the theme he will show his experience of tasting the olive oil as part of ethnographic collections and experiences with the first exhibition of the Mediterranean diet in Cilento, Italy last year, and the example of Velaris hotel → Read more Tanja Kocković Zaborski Presentation of the project “Be careful what you eat.” At the round table “The Mediterranean diet and how to preserve it?” I will present a multi-year project of the Ethnographic Museum of Istria and associations IEP which is designed as an interdisciplinary platform through which people gather in the field of nutrition. The project consists → Read more Frančesko Duboković Presentation on the theme “Protective stamp of Plodovi Polja, at the UNESCO locality Starogradsko polje”. → Read more
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Chef Lionel Lévy Francuski chef Lionel Lévy, dugogodišnji partner i suradnik Festivala Taste the Mediterranean i Gault&Millau Croatia, od nedavno je predsjednik udruge Gourméditerranée, vodeće udruge najboljih chefova i chefica iz Provanse, odnosno s juga Francuske. Chef Lionel, koji je sudjelovao na gotovo svim TTM festivalima i gostovao u Hrvatskoj u više navrata, jedan je od najjačih zagovornika mediteranske prehrane. Chef kuhinje restorana Alcyone, u sklopu prestižnog Hotela InterContinental u Marseilleu, svojom je „južnjačkom“ kuhinjom – spoj mediteranske tradicije i inovacije – restoranu priskrbio jednu Michelinovu zvjezdicu i 3 Gault&Millau toke. Vrlo je aktivan u okviru udruge Gourméditerranée i zalaže se za realizaciju programa koji je predstavio pod motom Gradimo zajedno! Osim obnove statuta i osnivanja fonda solidarnosti za članove koji su najviše stradali zbog COVID krize, Gourméditerranée promovira kulinarsku tradiciju Provanse, ali i ostalih mediteranskih zemalja. Ekološka bio raznolikost, poštivanje sezonalnosti namirnica, gospodarenje otpadom i bacanjem hrane najvažnije su točke programa kao i stvaranje zajedničke baze podataka koja će na jednom mjestu okupiti dobavljače, proizvođače hrane, zanate, uslužne radnike i ostalo vezano za gastronomiju. Sve će to predstaviti na ovogodišnjem Festivalu Taste the Mediterranean u Splitu. Photo by Yann Audic