Haute cuisine of perfection has long meant to most: exquisite produce, masterfully prepared and superbly matched with a stunning wine. Coffee, you ask?
Yet coffee forms the natural conclusion to an exceptional dining experience. It strokes sated senses and can take the diner further along in the journey to total sensory satisfaction.
In contrast, a poor coffee leaves the diner disappointed, a less than ideal conclusion to an otherwise superb dining experience. Nespresso, with its commitment to sourcing the highest quality green coffee, is leading by example in the world of haute cuisine. Its strong focus and commitment to creating the very best coffee experiences has been the start of a quiet revolution amongst the world’s most celebrated chefs, the best dining establishments and the finest hotels. But more than that, Nespresso has been able to fulfill the needs of these professionals known for their perfectionism. Nespresso ensures that the quality, flavour and aromatic profile of each Grand Cru coffee is always consistent.
Nespresso coffee experts, with their focus on providing the highest quality coffee experiences, focus on sharing their knowledge and experience with equally passionate gastronomy professionals. With the Nespresso Coffee Codex, Nespresso has found a way to transform its coffee expertise into an expert methodology for professional sommeliers around the world.
This codex is the map for both professional sommeliers and chefs to provide them with the directions firstly to be able to master the art of tasting coffee and secondly, to be able to pair Nespresso highest quality Grands Crus with other gourmet elements.
Taking this one step further, Nespresso also invites top chefs to its in-house Chef Academy as well as its dedicated Coffee Sommelier Programs each year. The Nespresso Chef Academy gives professional chefs who work at the high end of the gastronomy world an additional specialism to add to their suite of achievements. It qualifies them to create perfect pairings of coffee with food which in turn allows them to deliver unique sensory experiences for their guests. For example, chefs such as Phil Howard have created exceptional and unique dishes using Nespresso coffee as an ingredient. The Nespresso Coffee Sommelier Program is open to professional sommeliers worldwide that already have extensive skills in wine as well as other products such as chocolate and food. Top sommeliers such as Isa Bal (The Fat Duck) and Davide Vaccarini (formerly The Latymer) have completed the Program. Once graduated from the academy, these chefs and sommeliers have a deep understanding of Nespresso Grand Crus and Green Coffee Tasting and can conduct a sensory analysis of both the coffees themselves but also other culinary products, surprising their clients with individually suited coffee experiences. It completes their introduction to the Nespresso world of coffee.
Nespresso is also found working with the world’s most outstanding food, hotel and sommelier associations. From the Relais et Châteaux - which counts amongst its members some of the most beautiful restaurants and hotels from around the world - to the Jeunes Restaurateurs d’Europe which brings together Europe’s most talented and innovative young chefs to the Association Sommelier International (ASI), Nespresso is delivering the exceptional service demanded by the world’s leading gastronomy players.
These leading fine dining establishments and the world’s most inspiring chefs find creative motivation in Nespresso Grands Crus. Coffee can inspire, it can tantalise and it can be a source of originality and creativity. With Nespresso Grands Crus, which are themselves a result of the combination of the highest quality green coffee and exceptional human mastery, chefs have a perfect ingredient.
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