If your idea of fine dining is silver service and starched tablecloths, think again. In a tiny side street in the small city of Lecce in Southeastern Italy, there is a discreet sign with the word BROS’ written on it. Ring the doorbell, get your wrist stamped, pass through a curtain and you will find yourself in a pared-back and contemporary space beneath ancient, vaulted ceilings where Trap music is playing in the background. This is the home of Salento’s first Michelin starred restaurant and its chef patrons Floriano Pellegrino and Isabella Potì, a young couple with a fresh, daring and rebellious take on haute cuisine.
BROS’
BROS’
Credits
Lecce, with its blonde stone and baroque architecture, is situated in Salento, Apulia (Puglia), often referred to as Italy’s ‘heel’. The region is known for its simple, rustic food, based on home grown grains, vegetables and fruit, and fish from its extensive coastline. Pellegrino and Potì are undoubtedly inspired by local traditions and ingredients but have fused these with the highly technical skills, experimentation and artistry acquired in some of the top kitchens in Europe.
Pellegrino grew up nearby, on his family’s farm outside of Scorrano where, from an early age, he immersed himself in the production and cooking of quality, sustainable ingredients. By 18, he was working at the Michelin starred Restaurant Ilario Vinciguerra in Lombardy, followed by acclaimed establishments in Spain, France and Denmark, including Mugaritz and Noma. It was at Hibiscus in London that he reconnected with Potì, a friend from Lecce who was by then Pastry Chef de Partie at the two Michelin starred restaurant.
Milk, Honey
Milk, Honey
Credits
When Pellegrino returned to Italy in 2016, he opened BROS’ with his two brothers and immediately began garnering awards. The brothers moved on to other projects but Potì – herself a rising star – joined BROS’ later that year. By 2017, when Pellegrino and Potì were just 28 and 23 respectively, they both appeared on the Forbes’ 30 Under 30 List and, by 2018, had secured the restaurant’s first Michelin star.
That’s an impressive track record but, if you’re planning a visit, there are some things you should consider, and one is going with an open mind. There is no à-la-carte menu. Instead, diners can choose from 17, 20 or 23 step tasting menus that follow a concept which changes twice-yearly. A QR code on the table takes you to the wine pairings, featuring organic and biodynamic selections by Restaurant Manager and Sommelier Ruben Perez Jimenez, but also to videos, paintings and other commissions from local artists to represent and explain each dish.
Timbale of Pigeon, Gone Wine
Timbale of Pigeon, Gone Wine
Credits
This is not the rustic and hearty food that Puglia is famed for. If you’re after a big bowl of orecchiette or a piping hot panzerotti, visit one of the local trattorias instead. At BROS’, the creations are meant to push boundaries and provoke, with unexpected combinations, bold flavours and avant garde presentation. Molecular gastronomy and ingredients in a stage of ‘decay’, such as rancid butter, old beef or gone wine, feature prominently. This might sound ghastly to some, but a cake made from chocolate, green, ripe and over ripe bananas was bliss. With Potì’s expertise as a pastry chef, the deserts are particularly noteworthy, but the presentation can be quite conceptual. A limoncello foam is served – sans cutlery – in sculptures cast from the chef patrons’ mouths. You need to kiss it to consume it.
Sugar and Pineapple Ravioli
Sugar and Pineapple Ravioli
Credits
We thought this was fun, but it’s not for everyone. Judging by customer reviews, people either seem to love or hate the restaurant and, in 2021, BROS’ made international headlines when a blogger’s scathing review describing it as “the worst Michelin starred restaurant in the world” went viral. But, as they say, all publicity is good publicity, and the furore doesn’t seem to have held BROS’ back.
In fact, today BROS’ is not just a restaurant, but a brand. Pellegrino and Potì are proud owners of a second venue (Roots Trattoria in Scorrano, which serves seasonal, farm to table fare), the Pellegrino Brothers marketing agency and even a rugby team (Pellegrino is a former rugby player, but Potì is the club’s President), which provides training to young people, both on the field and in the kitchen.
The pair are celebrities in Southern Italy and Potì, with her model looks, something of a social media influencer, collaborating with brands such as Nike, Giorgio Armani and Piaget. Her talents as a chef have led to television appearances, including as a guest judge on Italy’s MasterChef. Oh, and the couple have managed to juggle all this with starting a family.
Isabella Potì
Isabella Potì
Credits
Each year, they also stage the BROS’Land event (the fifth edition having taken place earlier this month), bringing together creatives from the culinary, art and music scenes, not only from the region, but further afield. This year, it kicked off with a dinner in the olive tree lined garden of BROS’ Trattoria, where 150 guests were treated to dishes prepared by Apulian chefs Domenico Cilenti, Michele Spadaro, Domingo Schingaro, Pietro Penna and Felice Sgarra.
The following day, the Visionary Food Talk was hosted by Dolce e Gabbana model Chiara Scelsi and featured a plant-based cooking demonstration by Davide Guidara of Tenerumi and a Q&A with award-winning pizza revolutionary Franco Pepe. Other highlights included an aperitivo served up by local suppliers and an after party featuring international DJs. The proceedings closed with another dinner and, this time, Potì and Pellegrino were joined in the kitchen by Guidara.
It’s hard to guess what BROS’ will do next. Experimental and conceptual rather than crowd pleasing, the only thing you can expect is the unexpected but, if you have an adventurous palate and aren’t afraid to step out of your comfort zone, be sure to stop by when you are in Southern Italy.
Sunset at the City Hall pier.
photography. Didrick Stenersen for VisitOSLO visitoslo.com
Sunset at the City Hall pier.
photography. Didrick Stenersen for VisitOSLO visitoslo.com
Credits
When Norwegian cuisine comes to mind, seafood is often the first thought. With its vast coastline, abundant access to the ocean, and numerous fishing communities, Norway stands as the world’s leading seafood exporter. Conversely, the country’s rugged, mountainous landscape, limited farmland, and long, harsh winters mean that agriculture operates on a smaller scale. As a result, traditional preservation methods such as smoking, fermenting, and foraging — seen in delicacies like smoked salmon and pickled herring — date back to Viking times. These flavors are often accompanied by a shot of aquavit, a vodka-like spirit infused with dill, caraway, and other botanicals.
However, it would be a misconception to think Norwegian cuisine is limited to seafood, just as it would be inaccurate to assume the British diet consists only of fish and chips or that Americans eat nothing but burgers and fries. Oslo, in particular, boasts a vibrant and ever-evolving food scene, offering everything from street food to high-end dining, with a rich blend of international influences.
For the first edition of Schön! alive, we spend a whirlwind 72 hours eating our way around the Norwegian capital.
Fiskeriet.
Youngstorget 2b, Oslo, Norway fiskeriet.net
photography. Anne Andersen
Fiskeriet.
Youngstorget 2b, Oslo, Norway fiskeriet.net
photography. Anne Andersen
Credits
In the heart of downtown Oslo, at Youngstorget Square, lies a spot that has housed a fishmonger since the 1930s. In 2010, Fiskeriet took over, committed to offering high-quality, sustainable seafood — both as a specialty shop and a laid-back eatery. The knowledgeable and passionate staff are eager to help, whether guiding customers through fresh seafood selections at the counter or recommending dishes from the menu, which is intentionally simple and seasonal. That said, a few staples remain constant: the rich, flavourful Creamy Fish Soup (made with the catch of the day) and the crispy, perfectly executed Fish and Chips — both of which we sampled and highly recommend. Fresh prawns, oysters, and mussels are also always on hand. Portions are generous, and for those staying in Oslo a little longer, there’s the option to take home some of that freshness and flavour.
Restaurant Ludo proudly claims to serve the best stone-baked pizzas in Oslo. The menu features Italian staples like Capricciosa and Calzone, as well as the 2024 award-winning ‘Best Nordic Margherita,’ which elevates the classic with basil-infused dough, tomato confit, and crispy fried basil. In addition to traditional options, Ludo offers a ‘modern pizza’ selection, including a decadent carbonara-inspired pie topped with truffle cream. For those seeking Nordic fusion flavors, unique creations such as Smoked Halibut with béchamel, Grana Padano, lemon, and parsley, or King Crab with tomatoes, mozzarella, fennel, tarragon, and chili oil provide an inventive twist on the classic dish.
Restaurant Ludo has two locations — one in Vibes Gate and another in Sørenga — but if you’re looking to explore more, you can also visit its sister restaurants under the Folket restaurant group, co-founded by former Fat Duck chef James Maxwell-Stewart. For classic French cuisine, Brasserie Coucou offers dishes like Moules Frites cooked with Pernod, garlic, and herbs, or Confit of Duck served with kale, baby carrots, cherries, and mushroom foam. Hedone, on the other hand, specializes in modern Asian flavors, while Cru reflects Maxwell-Stewart’s British roots, blending influences from French and Nordic cuisine. At Cru, you’ll find a relaxed wine bar downstairs serving snacks and an informal à la carte menu, while upstairs, the fine dining restaurant offers seasonal five-course tasting menus. Expect elegant dishes such as Jerusalem Artichoke Soup with champagne or a refined take on brunch with Langoustine Benedict.
Alfonso Pepe and Haron Ascanio Cazzaniga first crossed paths in an Oslo ice cream shop, both in search of an authentic taste of home. Their shared passion led to the opening of Paradis Gelateria in 2012, bringing traditional Italian gelato, sorbet, cakes, and coffee to the city. Now boasting multiple locations near Oslo’s main attractions, Paradis is known for its rich, creamy gelato made fresh daily using time-honored Italian techniques. There are no artificial colorants — each vibrant flavor comes straight from natural ingredients. While key elements like Sorrento lemons and Piedmont hazelnuts are imported from Italy, the gelateria also takes advantage of Norway’s high-quality milk and seasonal fruits. Vegan, lactose-free, and gluten-free options ensure there’s something for everyone.
Just a short walk from Fiskeriet, an understated, barely branded shopfront hides one of Oslo’s best-kept secrets — Himkok, currently ranked No. 10 on the World’s 50 Best Bars list. More than just a speakeasy, this award-winning bar has played a key role in revitalizing Norway’s cocktail scene. Behind its modest entrance lies a multi-level space featuring an in-house distillery producing aquavit, gin, and vodka, alongside a laboratory, cider bar, expansive outdoor terrace, and even a barber shop. One of its standout innovations is cocktails on tap — something owner Erk Potur insists isn’t a shortcut, but a way to maintain impeccable quality and consistency.
The cocktail menu, which changes annually, highlights Nordic ingredients, seasonality, and sustainability, always pushing the boundaries of mixology. The latest theme, Beats & Sips, is a collaboration with Sony Music Norway, pairing signature drinks with curated playlists from top Norwegian artists. In true Himkok fashion, cocktails such as Sea Buckthorn, Thyme, and Quince celebrate a single ingredient, while Carrot Cake offers a creative spin on the classic dessert.
Himkok.
Storgata 27, Oslo, Norway himkok.no
photography. Anne Andersen
Himkok.
Storgata 27, Oslo, Norway himkok.no
photography. Anne Andersen
Credits
The Munch Museum.
Edvard Munchs Plass 1, Oslo, Norway munchmuseet.no
photography. Ivar Kvaal
image. Courtesy of The Munch Museum/VisitOSLO
The Munch Museum.
Edvard Munchs Plass 1, Oslo, Norway munchmuseet.no
photography. Ivar Kvaal
image. Courtesy of The Munch Museum/VisitOSLO
Credits
No visit to Oslo is complete without a boat trip on the fjord, offering breathtaking views of the city’s harbor, the striking Opera House, and the modern Munch Museum. Most tours take you beyond the city, gliding past scenic shorelines, tranquil bays, and charming islets dotted with summer homes, bathhouses, and lighthouses, all set against the dramatic backdrop of distant mountains. Some cruises also include a stop at the Bygdøy peninsula, home to several of Oslo’s most renowned museums.
With over 70 years of experience, Båtservice Sightseeing and its historic wooden sailing ships have become an iconic part of Oslo’s waterfront. Tours run year-round, but summer offers a special treat — a three-hour evening cruise featuring a traditional Norwegian shrimp buffet, where fresh shrimp and prawns are served with bread, butter, mayonnaise, and lemon. For a more atmospheric experience, some evening cruises include live jazz and blues. While blankets are provided, the fjord air can be brisk, so dressing warmly is recommended. For contemporary art lovers, the Astrup Fearnley Museet is a must-visit, showcasing one of Europe’s most significant private collections alongside rotating temporary exhibitions.
Within the museum complex, VentiVenti offers a dining experience that fuses Nordic ingredients with the Italian maritime influences of its Sicilian Head Chef, Giuseppe Maccarrone, creating a unique culinary blend in a stunning waterside setting. At first glance, the menu may seem familiar — pizzas, pastas, tiramisu, and affogato, as expected. But don’t be fooled. This is elevated Italian cuisine, where seasonal ingredients and fresh flavors take center stage.
Take the winter menu, for example: the Chef’s Bruschetta transforms a classic starter with burrata stuffed with shrimp, cherry tomatoes, and anchovies. The Agnello del Bronte features lamb chops coated in a pistachio and mustard crust, pan-fried to perfection, and served with crispy sweet potato, fried potatoes, and a rich port wine sauce. And for dessert? Sapori dell’Etna, a decadent sponge cake soaked in Strega saffron liqueur, layered with ricotta, candied fruit, crumbled cannolo biscuits, and a hint of lemon zest. Tempted yet? Beyond the menu, the setting is just as impressive. The outdoor terrace offers stunning views of the fjord and the Tjuvholmen Sculpture Park, while inside, floor-to-ceiling windows ensure diners can soak in the scenery no matter the season.
For another quintessentially Norwegian experience, head to SALT, a venue unlike any other. More than just a sauna spot — though it does boast 12 of them — SALT is a cultural hub. You can book a private sauna for four to six people, join a larger communal session accommodating up to 100, and cool off in freshwater pools, outdoor showers, or, for the bold, a dip in the fjord. But SALT is more than relaxation; it’s an ever-evolving nomadic art project. Year-round, its stages host a dynamic mix of concerts, festivals, comedy shows, theater, drag performances, and literary readings. The venue also features multiple bars, an expansive outdoor seating area with space for over 800 guests, and a rotating selection of street food stalls serving flavors from around the world. For a more intimate experience, the cozy Naustet café offers coffee and cocktails, or you can book a private outdoor space with a fire pit, warm blankets, and furs for a unique waterside barbecue.
Grand Hotel.
Karl Johans gt. 31 Oslo, Norway grand.no
photography. Didrick Stenersen for VisitOSLO
Grand Hotel.
Karl Johans gt. 31 Oslo, Norway grand.no
photography. Didrick Stenersen for VisitOSLO
Credits
At the corner of Karl Johan and Rosenkrantz streets stands the Grande Dame of Oslo’s hotels, steeped in over 150 years of rich history. Originally built as a private residence around 1840, the building was transformed into the Grand Hotel Oslo in 1874 by confectioner Julius Fritzner, back when the city was still known as Kristiana. The first section to open was the Grand Café, which quickly became a favorite gathering spot for bohemians and intellectuals. Throughout the 1890s, renowned playwright Henrik Ibsen could be seen walking to the café twice a day, where an armchair was permanently reserved for him — his second home, in many ways.
In 1886, the hotel unveiled what was then Kristiana’s most spectacular ballroom, where guests dined to the sounds of the city’s finest orchestras beneath opulent ceilings and murals painted by scenic artist Wilhelm Krogh, a close friend of Fritzner. Over the years, the ballroom hosted lavish carnivals, grand banquets, and soirées attended by academics, diplomats, and royalty, cementing its status as the city’s social epicenter.
While the hotel has undergone extensive renovations, its historic charm has been carefully preserved. Decorative ceilings and murals have been restored or recreated, and the original Thonet chairs have been meticulously refurbished. Yet, modernity is embraced in the open kitchen, where chefs craft dishes using Nordic ingredients with international flair. Expect refined creations such as Halibut Ceviche with mint pesto, grapefruit, fresh peas, and pine nuts, or Beets with charred leek mayonnaise, crushed pistachios, and Västerbotten cheese.
For those seeking relaxation, the award-winning Artesia Spa offers a wellness sanctuary with a heated pool, steam bath, sauna, infrared cabin, and a range of rejuvenating treatments. Do note that, as with most hotel spas in Oslo, advance booking is required, and access incurs a fee for both non-residents and hotel guests.
Hotel Continental.
The Leading Hotels of the World.
Stortingsgata 24/26, Oslo , Norway hotelcontinental.no
images. Courtesy of Hotel Continental
Hotel Continental.
The Leading Hotels of the World.
Stortingsgata 24/26, Oslo , Norway hotelcontinental.no
images. Courtesy of Hotel Continental
Credits
Another of Oslo’s historic gems, Hotel Continental, has been a symbol of elegance since its opening in 1900. A member of the Leading Hotels of the World, this five-star establishment began with just 30 rooms and a restaurant and has remained in the same family for four generations. In 2018, it underwent its most ambitious renovation yet, blending contemporary design and art with antique furnishings across its communal spaces and 151 individually designed rooms and suites.
Among its dining options, the most iconic is Theatercaféen. Situated just opposite the National Theatre, it quickly became a hub for actors and artists in the early 20th century. Even today, its celebrity legacy endures — upon entering, guests are met with a wall of signed photographs from famous patrons, including Bono, Yoko Ono, Meryl Streep, and Elton John. Inside, the bustling dining room boasts vaulted ceilings, large arched windows, and an atmosphere brimming with history. While the café received a modern (and regrettable) facelift in 1940, third-generation owner Ellen Brochmann lovingly restored its original Art Nouveau splendor in 1971.
The bar is an excellent spot for solo diners or a pre-dinner cocktail, and it’s hard to resist the oysters or the Antonius Oscietra caviar, served with waffles, red onions, and sour cream. The seasonal lunch and dinner menus showcase refined Nordic flavors, with recent highlights including Rack of Reindeer with mushroom-celery root purée, lingonberries, and porcini sauce; Pan-fried Wild Halibut with flower sprouts, fennel, and lobster bisque; and a creative Beetroot Tartare with chèvre from Haukeli, hazelnuts, and tarragon.
The Thief.
Landgangen 1, Oslo, Norway thethief.com
image. Courtesy of The Thief
The Thief.
Landgangen 1, Oslo, Norway thethief.com
image. Courtesy of The Thief
Credits
If you’ve already taken a boat tour, you might be familiar with the transformed district of Tjuvholmen (Thief Island), once a haven for smugglers and scoundrels but now a hotspot for art, design, and luxury. At the heart of this transformation is The Thief, an ultra-modern boutique hotel offering Nordic luxury with a cosmopolitan edge. From the moment you arrive, it’s clear that art is at the core of The Thief’s identity. Outside, Antony Gormley’s sculpture Draw sets the tone, while the lobby welcomes guests with Richard Prince’s Untitled (Cowboy). Even the restaurant houses a Damien Hirst ‘Spin’ painting, complementing the sleek, moody interiors and designer furnishings. The rooms match this aesthetic, featuring floor-to-ceiling windows, balconies, Geneva sound systems, and in deluxe rooms and suites, stunning fjord views.
While the hotel is enticing enough to keep you indoors, its prime location next to the Astrup Fearnley Museum, Tjuvholmen Sculpture Park, and the lively Aker Brygge district makes it worth stepping outside. That said, before venturing out, a meal at the hotel’s signature restaurant, The Thief, is a must. Open for brunch, lunch, and dinner, the restaurant stays true to Norwegian flavors while embracing international influences. Expect refined dishes like Aquavit-Cured Salmon with pine shots or The Thief Tartare, a bold take on venison, served with sourdough, egg cream, capers, mustard, shallots, and Macallan 18 Y.O.
The desserts at The Thief are equally captivating. For instance, their White Chocolate Mousse, spiced with Szechuan pepper and orange, is paired with cherry coulis and hot wine gel, offering a delightful and unexpected twist. Another standout is their Nordic organic breakfast buffet, one of the finest we’ve encountered. It offers a wide range of delicious options, but be sure to sample Brunost (brown cheese), a Norwegian national treasure. Made from whey, this cheese owes its distinctive color and sweetness to the caramelization of milk sugars.
While much of central Oslo is easily walkable, if you’re not keen on strolling, it’s best to skip the taxis (due to parking restrictions and one-way systems that can make them inefficient) and instead make use of the Oslo public transport network. The Oslo Pass is a fantastic option, offering unlimited travel on trams, subways, buses, and public ferries. Plus, it grants free entry to 30 museums and attractions, including Astrup Fearnley and the MUNCH Museum, along with discounts on other experiences like the Båtservice boat tours.
Michelin-starred chef Jean Imbert is bringing the magic of haute cuisine to Disneyland Paris. His new restaurant honours iconic Disney films like The Little Mermaid to Beauty and the Beast and the classic, Pirates of the Caribbean. The culinary maestros of fine dining have blessed us with more delicious reasons to visit Disneyland Paris. Those of us who grew up watching Aladdin and Mickey Mouse dance across our television sets, are invited to enjoy two refined menus inspired by the animated heroes of our childhoods. Curated by renowned Michelin-starred chef and author behind the eco-conscious book Utile Jean Imbert, this gastronomic journey unfolds within the brand-new restaurant La Forêt Secrète par Jean Imbert. An enchanting, forest-inspired quarter inside the iconic Disneyland Hotel.
During three or five courses of delectable treats, guests can savour a selection of exceptional wines and champagnes designed by the in-house sommelier, who showcases French winemaking expertise from various regions like Burgundy, Alsace, and Bordeaux. Naturally, children are welcome too, and (for the first time in his career) chef Imbert has created a menu specifically dedicated to young adventurers. Read on to discover how the restaurant’s wondrous interiors and food is bringing our favourite films to life.
“I have a very special connection with Disneyland Paris because all the magic of the films that I dream about comes to life here,” says Imbert. Schooled at the prestigious Institut Paul Bocuse, Imbert is one of the most celebrated figures in the culinary stratosphere. The Winner of Top Chef in 2012, and voted Chef of the Year by GQ in 2019, his talents caught the eye of Vanity Fair, who recognized him as one of the 50 most influential French people in the world. What sets Imbert apart is his love for French heritage and modern cuisine. Since 2022, Imbert has run the kitchen at Jean Imbert au Plaza Athénée, a coveted role succeeding the renowned chef Alain Ducasse.
Meanwhile, past menus at esteemed hotels included in the Dorchester Collection featured ancient recipes – some 250 years old – to honour the great traditions of French gastronomy. A key genre which comes into play at La Forêt Secrète par Jean Imbert. “More than just a pleasure, food is a true expression of culture and sharing, particularly in France, where it occupies a central place in the art of living,” says Natacha Rafalski, President of Disneyland Paris.
At La Forêt Secrète par Jean Imbert, this creativity is reflected both in the plates and the scenography, where every detail serves the immersive dining experience. The majestic Murano glass chandelier, adorned with foliage and birds, overlooks the central dining table, casting a warm light. The hand-painted mural depicts a forest in a thousand shades of green. The serving porcelain plates, designed by Bernardaud with botanical motifs, specially developed for the restaurant, along with a selection of silverware from Christofle, contribute to providing guests with an unforgettable experience.
The chef’s playful ode to heritage cuisine has delighted international connoisseurs at countless dinners for luxury houses like Hermes and Dior, as well as partnering with LVMH for Cheval Blanc hotel in St. Barthélemy, and at Encore in New York. Not forgetting the East Coast restaurant Swan Miami, which Imbert co-founded with rapper Pharrell Williams and restaurant mogul David Grutman. Alongside his dedication to his craft, Imbert is deeply connected to his familial roots. L’Acajou, his first Parisian restaurant (opened when the chef was just twenty-two) was later reinvented as Mamie in tribute to his grandmother’s cooking. Imbert plans to celebrate his grandmother’s powerful influence yet again in October 2025, when he will publish his third book Merci Mamie: Recipes from my French Grandmother’s Kitchen.
For a chef who works from a philosophy of family values and craftsmanship, it comes as no surprise that his next endeavor is a restaurant inspired by Disney’s creations. ”My childhood memories strongly influenced this restaurant,” says Imbert, who often visited Disneyland Paris as a child. With this in mind, let’s sink our teeth into the wonderland of edible fancies on offer.
Fantasy à la Haute Cuisine
Among the delicious starters being served, “Under the Sea”is a decadent sea-fare dish taking its cue from The Little Mermaid. The colourful plate features gently cooked langoustines, shellfish in a marinière style, a touch of caviar, and sea jelly. Another option, “Mrs. Potts’ brew” transports guests to the Beast’s castle from the Beauty and the Beast, with root vegetable ravioli and a vegetable and truffle broth. These creations, invented by Imbert and his Executive Chef Moussa Konaté, are a welcoming taste of what’s to come.
For the main course, guests can journey to the fictional city of Agrabah with the dish “Prince Ali’s Tagine”, featuring a poultry ballotin stuffed with dates and dried fruits. Naturally, the aromatic Middle Eastern flavours evoke the sunny landscapes of Aladdin. While “Caribbean Casserole”, inspired by the Pirates of the Caribbean films, presents a fine combination of Mediterranean red tuna, tangy passion fruit vinaigrette, and a Colombo spice and tamarind sauce. The menu would be incomplete without a nod to Ratatouille, the jewel in Disney’s ruff of foody films. “Remy’s ratatouille”, with its tomato water and white balsamic condiment, as well as “Tony and Joe’s spaghetti”, slow-cooked veal, tomato veal jus, and Comté emulsion, offer a delicious immersion into the worlds of Pixar‘s Ratatouille and Disney Animation’s Lady and the Tramp. For children, the chef offers dishes such as the pumpkin and chestnut gnocchi “Fairy Godmother’s Soup”, a comforting salute to Cinderella.
Finally, guests are able to choose from an assortment of desserts designed by Imbert in collaboration with his pastry chef Axel Michenaud. Indiana Jones makes an appearance in “Lost Ark shortbread”: a sweet treat made with confit lemon and almond crumble, and enhanced by ice cream, vanilla mousse and a drizzle of golden caramel. Of course, Mickey closes the show with a chocolate high note. Accompanied by hazelnut ice cream, the “Mickey’s soufflé” is a charming pairing of Peruvian chocolate and hazelnut praline inserts. “What I wanted to convey through the menu is this invitation to travel through their favourite experiences found at Disneyland Paris. With this menu, I hope guests will enjoy an enchanted break in an environment inspired by the legendary forests found in many Disney classics!” says the chef.
Imbert’s foray into Disneyland’s metropolis sits nicely within the park’s portfolio of fine dining pursuits. “At Disneyland Paris, we are always committed to enriching the experience of our guests, and gastronomy plays a vital role,” says Rafalski. Since it first opened in 1992, the park has nurtured strong culinary roots, with the American branch nurturing a longstanding relationship with the James Beard Foundation, a non-profit culinary arts organization based in New York City. It seems only fitting that Disneyland Paris (situated in one of the world’s greatest food capitals) has established a culinary king of its own in Jean Imbert. “I am inspired by Jean Imbert’s creative boldness in the kitchen,” says Rafalski. “Through this collaboration, our visitors will be able to extend the magic of their day in the park in an unparalleled way, diving into a world where imagination, tradition, and innovation meet around an exceptional gastronomic experience.”
It’s no mystery that champagne is one of France’s finest exports. Pair it with a special occasion, or a celebration, and the emotions explode and enhance the special sensations. What if exceptional champagne were not only limited to extraordinary moments? To answer this question, Schön! travelled to the Krug Kitchen experience in Paris to discover what creative possibilities are offered in a glass (or two) of champagne. Since 1843, Krug has been redefining what it means to make exceptional champagne. Founded by Joseph Krug, the Maison’s mission is to create the very best, year after year, even when faced with unpredictable weather. But Krug’s true art lies in its philosophy that every vineyard is a unique “single ingredient” — a key part of the Maison’s signature blends.
This approach has been central to Krug: the Maison has spent the past ten years collaborating with chefs around the globe, each inspired by one humble ingredient. From tomatoes in 2014 to flowers in 2024, the project has explored potatoes, mushrooms, eggs, and more — proving that even the simplest ingredient can create a culinary masterpiece when paired with Krug Grande Cuvée or Krug Rosé.
In Paris, Krug brought together 10 top chefs to reimagine these 10 ingredients in a new tasting experience. Guests enjoyed pairings of two glasses of champagne with two dishes and dived into a multi-sensory journey of 10 ingredients and five champagnes, from bottles to magnums. Each recipe reflected the chef’s unique style while celebrating the Maison’s dedication to quality and creativity.
“At Krug, what I think is fun and interesting, is that in one glass of Krug Grande Cuvée, you have everything,” says Olivier Krug to Schön! when asked how Krug champagne is more than just a drink. “There are many different angles, in different champagnes. But when you have a glass of Krug Grande Cuvée, it’s a firework of sensations, of emotions. You have a sip, and it fills your mouth – it’s very rich, very fresh. You have all these layers to it. When you think it’s over, it continues. I think this is what is interesting. Krug offers the most generous expression of champagne, this is our idea of individuality.”
With Cellar Master Julie Cavil’s exquisite champagnes at the heart of it all, Krug Kitchen is where haute cuisine and heritage bubbles meet — elevating every taste to something truly extraordinary. The pairing is at the heart of the Krug Kitchen experience, as each chef has their own understanding and vision of the tones, emotions and structures they want to bring to their dish.
German Chef Jan Hartwig explained his own process of discovery that led him to work with champagne. Funnily enough, it started with Krug: “Honestly, for me, it was hard to fall in love with Champagne at first. When I started out as a very young Chef, in 2000, I was used to German sparkling wines, which we call Sekt. I’m not a fan of it because I don’t like the bubbles and I don’t like the acidity. When I tasted Krug for the first time, I’m pretty sure it was a Grande Cuvée 162, it blew my mind. I didn’t realise champagne could be like this! It was super nice in taste, elegant in structure and texture; a body so complex like a big wine. It was the first time I fell in love with champagne, and it stands still to this day.”
With a unique dish created around a single ingredient – onion – Jan Hartwig’s ambition was to explore more remote, unexplored territories when it comes to pairing. “Good champagne fits well with almost every food,” he explains. “With cheese, it fits well with onion dishes, or with any other signature Krug ingredients, as we’ve discovered here in Paris. It shows that champagne doesn’t lock anyone out. Some people think champagne is for higher classes, for the elite. This [Krug Kitchen] experience shows that you can combine it with a potato, an onion, a lemon or something else and experience it. It’s for everybody.”
French Chef Anne Sophie Pic was also quick to enthuse about the advantages behind the challenge of working with one staple ingredient. “It allows us to show more creativity,” she tells Schön! “It’s easier with ingredients that we wouldn’t call ‘humble’, such as caviar, or truffle. It’s more difficult to give an interesting expression of a ‘humble’ ingredient because people are eating these items every day, whereas truffle and caviar are innately associated with celebration. So it has to be different, to be very special.”
Apart from showing the panoply of emotions and pairings that are possible with a Krug Champagne, for chef William Bradley, the Krug Kitchen is also a window that allows to get a wider understanding of the drink: “It helps the consumer and the home chef to see chefs of a high level cook something as simple as an onion or a potato, instead of luxury ingredients. They like to see us do dishes with ingredients that they actually can buy themselves, and use and cook them at home, to be eaten with Krug Champagne,” he muses, before concluding. “You can turn your hand to any ingredient and elevate it to a luxury level.”
One of the most special aspects of the experience is watching 10 top chefs coming together to work together under one menu. William Bradley was enthusiastic about the bonds that were created with other chefs, in the kitchen and beyond: “You love their style for who they are, because they’re very, very singular,” he relates. “When we come together, it’s very important that we respect one another in their work. It’s funny because some of the Chefs wanted me to go out to dinner, after the experience, but I didn’t, because I kept eating everyone’s dish. I had the same experience as the guests… I had every course, because I like to taste the craft and the art of other chefs. I really admire their work.”
With this synergy in mind, and with the curious, joyous sensations of the Krug Champagne accompanying us, Schön! looks forward to the coming years of Krug Kitchen.
