{"id":10758,"date":"2016-02-29T13:14:16","date_gmt":"2016-02-29T12:14:16","guid":{"rendered":"https:\/\/www.cigarjournal.com\/?p=10758"},"modified":"2016-02-29T13:15:28","modified_gmt":"2016-02-29T12:15:28","slug":"davidoffs-first-international-tour-gastronomique","status":"publish","type":"post","link":"https:\/\/www.cigarjournal.com\/de\/davidoffs-first-international-tour-gastronomique\/","title":{"rendered":"Davidoff\u2019s First international Tour Gastronomique"},"content":{"rendered":"

On the heels of the huge success achieved in recent years, Oettinger Davidoff celebrated its first ever international Tour Gastronomique<\/a>, at Casa de Campo, Dominican Republic.<\/p>\n

The tour kicked off in the romantic setting of Altos de Chav\u00f3n, Casa de Campo Resort, Dominican Republic, with the Art & Gourmet weekend. The weekend\u2019s key events were the Art & Gourmet Cocktail on Friday 19th February in Altos de Chav\u00f3n, where Davidoff\u2019s International Art Residency is located, and the Davidoff White Gourmet Night on Saturday 20th February at Minitas Beach, Casa de Campo.<\/p>\n

On Friday, guests were invited to tour the open art studios before being treated to a flying buffet dinner of signature dishes, enhanced by cocktails, wine and freshly rolled Davidoff cigars. In the spirit of the tour, Swiss and Dominican chefs have worked side by side to create a superb feast. Anthony Masas, Executive Chef of Casa de Campo cooked with Peter Knogl, the renowned three-Michelin-star and 19 GaultMillau Swiss Chef from the Cheval Blanc of Grand Hotel Les Trois Rois in Basel\/Switzerland.<\/p>\n

To further nurture the spirit of Caribbean-European harmony, on 20th February the Davidoff White Gourmet Night at Minitas Beach in Casa de Campo treated the 80 guests to a five-course banquet with exclusive wines, prepared by Peter Knogl, spiced up by local Caribbean beats, fine rums and freshly rolled cigars. The night was highlighted by the global launch of the Limited Chefs Edition<\/a>, a special cigar line, created exclusively by six international chefs for the Davidoff Tour Gastronomique.
\nHans-Kristian Hoejsgaard, CEO of Oettinger Davidoff, said: \u201cIt\u2019s a great honour to receive our local and international guests interested in fine cuisine, fine art and fine cigars here in the Dominican Republic, where our handmade cigars are crafted and many of our employees are based. Tonight it\u2019s all about truly savouring every minute and I am particularly proud that Peter Knogl, from our hometown in Basel and one of Switzerland\u2019s most renowned chefs, has accepted to host this unforgettable Tour Gastronomique with Davidoff here in the Dominican.\u201d<\/p>\n

\u201cThe Davidoff Tour Gastronomique rejoices when Caribbean and European cultures fuse to create something with a distinctive personality and unique flavour. Our Davidoff White Gourmet Dinner is marked by excellent food and exciting guests who like the very best of Caribbean and European art and cuisine. Tonight we are particularly thrilled to launch our first ever gourmet cigar, the Davidoff Chefs Edition, which was crafted to be a perfect partner to round off an exquisite gourmet meal and augment the enjoyment of the memorable conversations that typically follow these meals,\u201d added Paloma Szathm\u00e1ry, Senior Vice President of Corporate Communication at Oettinger Davidoff AG.<\/p>\n","protected":false},"excerpt":{"rendered":"

On the heels of the huge success achieved in recent years, Oettinger Davidoff celebrated its first ever international Tour Gastronomique, at Casa de Campo, Dominican Republic. <\/p>\n","protected":false},"author":25,"featured_media":10759,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[53,49,63],"tags":[377,1371,2115,2116,2086,2088],"_links":{"self":[{"href":"https:\/\/www.cigarjournal.com\/de\/wp-json\/wp\/v2\/posts\/10758"}],"collection":[{"href":"https:\/\/www.cigarjournal.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cigarjournal.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cigarjournal.com\/de\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cigarjournal.com\/de\/wp-json\/wp\/v2\/comments?post=10758"}],"version-history":[{"count":0,"href":"https:\/\/www.cigarjournal.com\/de\/wp-json\/wp\/v2\/posts\/10758\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cigarjournal.com\/de\/wp-json\/wp\/v2\/media\/10759"}],"wp:attachment":[{"href":"https:\/\/www.cigarjournal.com\/de\/wp-json\/wp\/v2\/media?parent=10758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cigarjournal.com\/de\/wp-json\/wp\/v2\/categories?post=10758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cigarjournal.com\/de\/wp-json\/wp\/v2\/tags?post=10758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}