February 18-21, 2019
After last year’s sold out success, Taste of Michelin returns this February with Yoram and Stéphane’s earth-to-table dining extravagance. Drawing on techniques both traditional and modern, the duo will present their pioneering interpretation of local ingredients for a divine taste of nature in the heart of the city.
The finely crafted menu is an ode to the mountains- chef Stéphane’s eternal inspiration, the fields, and the sea. It shares the philosophies and passions of a brilliant chef whose restaurant always maintains a profound connection to the bounty of its surrounding land. Creativity, experimentation and emotion infuse for a deeper story behind the cuisine, to engage all of your senses on a journey through nature.
Born in Doubs, France, Chef Stéphane Froidevaux’s connection to the land was nurtured from the very beginning. Growing up on a farm in the village of Belleherbe, and later relocating with his family to Briançon, his love of gathering wild currents, mushrooms and hazelnuts from the mountains further sparked his enthusiasm for the culinary world.
Alongside this, his parents’ passion for harvesting nature’s abundant gifts from the land served as the foundation for his future career as a chef. At age 15, he enrolled in his first apprentice, before discovering the “palace cuisine” of the Hôtel de Crillon in Paris under chefs Christian Constant and Eric Fréchon. Stéphane later earned 1 Michelin star at l’Antidote in Serre Chevalier, prior to moving to Fantin Latour. In 2007, Stéphane won Israel’s first season of Iron Chef (Krav Sakinim).
1. best midnight snack: very good cheese with a very good glass of wine
2. most common word or phrase you use in the kitchen: le goût! (which means: taste!)
3. this travel destination has had the most influence on your current cooking style: israel
4. kitchen tool you can’t live without: thermomix
5. if you had to eat the same meal every day, what would it be? roasted cauliflower
6. favorite season: summer for the wild herbs (picked in the alps)
7. last dish you cooked for yourself: chicken with a mexican sauce
8. israeli cuisine; what comes to mind? colorful vegetables, generosity very good cheese with a very good glass of wine
A breathtaking 19th century mansion, set amid a fairy-tale garden with resident hens, cockerels and rabbits, Le Fantin Latour bestows an exemplary discovery of mountain gastronomy. Here, chef Stéphane injects his magic into a repertoire of imaginative dishes, prepared from the freshest ingredients of the season’s yield. Le Fantin Latour’s inventive menus take inspiration from the Alpine Mountains, where truffles and wild plants blend flawlessly alongside root vegetables, herbs, and local produce for a signature take on gourmet dining.
La Fantin Latour is featured in the coveted gastronomy Gault & Millau Guide on the Michelin Guide website.
nomi embraces the diverse cultures influencing Israel’s culinary scene – an approach steeped in precision and a philosophy rooted in Chef Yoram Nitzan’s passion for crafting dishes that are delicious, colourful and inventive.
For chef Yoram Nitzan, one of Israel’s most respected veteran chefs, family gatherings were an event around the dinner table, and it was here a fascination for the kitchen blossomed. His immeasurable thirst for cooking was later discovered working alongside molecular gastronomy chef Marc Veyrat at La Maison Des Bois, the very place chef Stéphane and he shared their first encounter.
Yoram’s journey through kitchens far and wide exposed him to new tastes and world-class cooking techniques, gaining him acclaimed recognition for his many years of service as chef of Mul Yam. Now, Yoram is at the helm of nomi, where his inspired take on kosher gourmet dining remains rooted in local ingredients.
12 kaufman St. Tel Aviv, 61501, Israel
©️ Copyright 2018 nomi. Photograpy by Afik Gabay