Taking the opportunity toshowcase and share its coffee expertise this year atTheBocused’Or,Nespresso held itsChef Academy andL’AtelierNespresso, where a celebration of fine dining and quality coffee came together.
TheNespressoChef Academy is part of the greaterNespressoCoffee Expertise program that brings some of the world’s bestchefs and sommeliers together, to meetNespressocoffee experts and share their common quest for quality and excellence in taste.For the first time, the Academy travelled to Stockholm, Sweden, bringing together 12 leading chefs in celebration of the five year anniversary of its Coffee Expertise programmesm, withGuiseppeVaccarini, Best Sommelier inthe World 1978 at its helm.
The courses, hosted four times a year, consistof classes and workshops demonstrating all the subtlety of theNespressoGrandsCrus. Every facet of coffee is studied, in the same way that anoenologicalacademy teaches about wine and itsorganolepticproperties, identifying its potential to be paired with food, wine and liquors. The Coffee Expertise programs enable these culinary experts to use coffee as an ingredient and to create the perfect pairing of coffee with food, wine and liquors.
After five years of Coffee Expertise programs,Nespressonow counts around 300 sommeliers and chefs as alumni around the world. This year’s event included the likes of 2 Michelin star ChefEdwin Vinke, 1 Michelin starRuben Trincado and Marcelle Trentini.
The unique location also hosted the return of the much-loved AtelierNespresso, an eventstructured around 4 coffee moments, from breakfast to dinner through lunch and afternooncafégourmand. Some of the world’s best chefs created unique recipes to experience and taste Nespresso‘sGrand Crus in a different way, including Michelin star Melker Anderson, Jouni Toivanen,Christina Gyllner, andMauro Colagreco, among others.
Rhubarb served with Kazaar ice cream | Serves 6
Ingredients16 rhubarbs – 1 litre frozen strawberries (defrosted) 2 cups sugar – 4 cups white wine – Ice cream – 4 egg yolks – 2.5 cups full fat milk – 2.5 cups cream – 60g sugar – 1 tablespoon amaretto – 1 tablespoons Kazaar
Peel and cut the rhubarb into pieces. Bring the rhubarb peel, wine and half the sugar to boil, simmer for 10-15 minutes. Add the defrosted strawberries, let it cool and drain.
Bake the pieces of rhubarb and the remaining sugar in the oven at 100 degrees Celsius until the rhubarb has become soft, approximately 10 minutes.
Blend the sauce and the rhubarb pieces.
Simmer the milk and cream in a sauce pan. In a separate bowl, whip the egg yolks together with the sugar and slowly add the simmered cream-milk whilst stirring. Pour the mixture back into the sauce pan and let simmer for a couple of minutes. Remove from the stove and cool the mixture in an ice bath whilst stirring.
Brew the Kazaar and let it cool. Blend the coffee with Amaretto and stir it into the ice cream mixture.
*Equivalent Ristretto Grand Cru in the B2B range
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Images ©Börje Svensson