One night only at Mirabelle by Ørjan Johannessen

Although restaurant Mirabelle is not opening until November 23, we are happy to host this spectacular group of well renowned chefs and sommeliers from the gastronomic world, for one night only.

Time: Friday 28th of July at 6:30 PM
Place: Restaurant Mirabelle by Ørjan Johannessen, Beckerwyc House

MENU
9 courses
9 burgundy wines
NOK 6000 per person

Binding registration - only 20 seats available
Booking: regine@bghotel.no

▪️Jerôme Faure▪️
Jerôme Faure is a french sommelier, most know for being the Corporate sommelier for Constance Hotels & Resorts, and with the support of assistant corporate sommelier Jorald Julie, he oversees the wine program across all six Indian Ocean-based restaurants: Constance Ephelia Seychelles – Cyann Restaurant, Constance Lemuria Seychelles – Legend Restaurant, Constance Halaveli Maldives – Jahaz Restaurant, Constance Moofushi Maldives – Alizee Restaurant, Constance Belle Mare Plage – Blue Penny Cafe Restaurant and Constance Le Prince Maurice – Archipel restaurant.

▪️Domaine René Bouvier▪️
The family-run Domaine René Bouvier owns 30 hectares of vines, all in the Côte de Nuits. The estate, located in Gevrey-Chambertin, has been managed by Bernard Bouvier since 1992. The winery produces a range of 26 different wines, ranging from the Bourgogne appellation to the most famous Grand Cru wines: Charmes-Chambertin and Echezeaux. The grapes are entirely harvested by hand, with 23 hectares producing red wines and 7 hectares producing white wines, including Marsannay Le Clos, a monopole (a vineyard owned by only one winegrower). The estate vineyards extend from the ancient terroirs of the Dukes of Burgundy, near Dijon, to the well-known wine-producing village of Vosne-Romanée. Most of the climats are located in the appellations Marsannay, Fixin, and Gevrey-Chambertin.

▪️Xavier Monnot▪️
Xavier Monnots famlily has history in the Meursault region since 1723, and they have been wine growers for 6 generations. His vineyards, which he took over in 1994, stretch all the way from Beaune to Maranges. From their 17 hectares from all over this area he produces both white and red wines, using indigenous yeast and proactivity in the vineyard to get the best from his hand-picked grapes. Xavier’s winemaking style emphasizes purity of fruit, elegance, complexity and a full, silky mouthfeel.

▪️Ørjan Johannessen▪️
Ørjan Johannessen is an award-winning Norwegian chef, and winner of Bocuse d'Or 2015. Johannessen originates from Austevoll in Vestland, and grew up at Bekkjarvik Gjestgiveri. On a normal day, Johannessen runs Bekkjarvik Gjestgiveri together with his family, and in November they will open restaurant Mirabelle by Ørjan Johannessen, on the top floor of their new hotel - Beckerwyc House.

▪️Sebastian Gibrand▪️
Sebastian Gibrand is a Swedish award-winning chef from Helsingborg. He has worked at, among others, Oaxen Krog & Slip and Studio Frantzén. Since 2011, he runs the consulting firm Gibrands Gastronomy in Stockholm.
Sebastian Gibrand is recently most know for winning the silver medal in Bocuse d'Or in 2019

▪️Odd Ivar Solvold▪️
Odd Ivar Solvold is an award-winning Norwegian chef from Sandefjord. He won the Bocuse d´Or bronze in 1997, and is since then known for his former restaurant SMAK Sandefjord and Mathuset Solvold, as well as coaching 3 gold medalists in Bocuse d´Or; Charles Tjessem (2003), Geir Skeie (2009), Ørjan Johannessen (2015).