Celebrating the Art of Simplicity with the World’s No. 55 Nerua Guggenheim Bilbao
Ta Vie 旅 announces its second degustation event in this Spring. Chef Josean Alija of the renowned Nerua at Guggenheim Museum Bilbao is making his very first appearance in Hong Kong, joining force with Chef Hideaki Sato to create a 10-course “Four Hands” degustation dinner exclusively from April 13 – 15, 2017.
Known for his minimal yet striking approach to redefine today’s Basque cuisine, Chef Josean, an alumnus of El Bulli under Chef Ferran Adria, innovates with freedom to create pleasure and enjoyment, yet never loses the flavour of his root. Since 1998, he has been working in Guggenheim Museum’s kitchen and in 2011, he fulfilled his dream of having his own space, Nerua, offering a taste of Bilbao’s gastronomic culture at this world’s iconic landmark of contemporary arts. In the same year, Nerua received its first Michelin star and 3 Suns in the Repsol Guide while Chef Josean was also awarded as The Chef of The Future by The International Academy of Gastronomy. In 2016, Nerua was ranked the 55th on the list of World’s 50 Best.
Muina, meaning of Core, Heart, Essence in Spanish, is the philosophy behind Nerua, referring to the soul, the substance, but also the brain and knowledge; somehow similar to the values of Ta Vie 旅, which always focuses on Pure, Simple, Seasonal. The collaboration is set to impress connoisseurs with the two chefs’ unique vision and attention on the purity of the best seasonal produce.
Reservations can be made at (852) 2668 6488 or firstname.lastname@example.org. Details of the event as follows:
Nerua Guggenheim Bilbao X Ta Vie 旅 presents
Josean Alija X Hideaki Sato Four Hands Degustation Dinner
Date: April 13 – 15, 2017
Opening hours: 7:00pm – 9:30pm (last order)
10-course Degustation Menu at HK$2,880 per person, plus 10% service charge
* Please note that at special event, we cannot cater for dietary restrictions nor guests to bring any own bottle of wine