HELENA RIZZO, THE VEUVE CLICQUOT WORLD’S BEST FEMALE CHEF HONOURED IN LONDON.

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HELENA RIZZO, THE VEUVE CLICQUOT WORLD’S BEST FEMALE CHEF HONOURED IN LONDON.

Last week, prior to The World’s 50 Best Restaurants awards ceremony, at The Guildhall in central London, Veuve Clicquot Maison held a gourmet, champagne tea event at Ametsa with Arzak Instruction at The Halkin Hotel.

Lanshu Chen, Elena Arzak, Helena Rizzo and Benjamin Sancerre

Lanshu Chen, Elena Arzak, Helena Rizzo and Benjamin Sancerre by Georgia Glynn Smith

Organised to celebrate Brazilian Helena Rizzo’s crowning as 2014 Veuve Clicquot World’s Best Female Chef, the party was attended by Britain’s best female chefs as well as chefs from The World’s 50 Best Restaurants list. The event was a highlight of several days of celebrations surrounding the awards.

Chefs from the Veuve Clicquot Best Female Chef family were also present to embrace their new member, including legendary Spaniard Elena Arzak, of Arzak Restaurant, San Sebastian (position #8 in this year’s list) who won the World’s Best Female Chef award in 2012 and the 2014 Asia’s Best Female Chef, Lanshu Chen of Le Moût Restaurant in Taiwan.

Helena Rizzo with Elena Arzak by Georgia Glynn Smith

Helena Rizzo with Elena Arzak by Georgia Glynn Smith

Veuve Clicquot Yellow Label by Georgia Glynn Smith

Veuve Clicquot Yellow Label by Georgia Glynn Smith

Others keen to offer their congratulations to Helena Rizzo included the winners of this year’s Highest Climber Award, Virgilio Martinez and Pia Leon of Central Restaurant in Peru, who moved up the list from #50 to #15. Angela Hartnett MBE of Murano, Mayfair,Anna Hansen of The Modern Pantry, Clerkenwell and Florence Knight of Polpetto in Sohowere amongst the British female chefs present.

Black Chards, Moon Stones, Pistaccio Brownies by Georgia Glynn Smith

Black Chards, Moon Stones, Pistaccio Brownies by Georgia Glynn Smith

 'Eggs' with Veuve Clicquot Jelly by Georgia Glynn Smith


‘Eggs’ with Veuve Clicquot Jelly by Georgia Glynn Smith

Guests were served an afternoon tea created by Ametsa with Arzak Instruction’s head
chef Sergio Sanz under the watchful eye of Elena Arzak ensuring this was no ordinary
afternoon tea. Kataifi pastry encased Scorpion Fish Cakes, Chorizo and Date Sandwiches
and Parsley Macaroons with Duck Liver Mousse stood amongst an array of savoury bites
and a tantalising selection of sweet dishes, wrapped up with ‘Eggs’ in Veuve Clicquot
Yellow Label jelly. In celebration of the creation of the Veuve Clicquot Best Female Chef
Herb Garden, created to mark the culinary excellence of the winners, Veuve Clicquot
champagne was served during the tea party with an innovative touch of either cucumber
or infused tea.

Adorning the room were images of the Veuve Clicquot Best Female Chef Herb Garden at
their grand private house, Hôtel du Marc in Reims. The plants were selected by the
winners to epitomise their cuisine and will be incorporated in the culinary preparations
served at this historic Veuve Clicquot home.

Helena Rizzo with party guests by Georgia Glynn Smith

Helena Rizzo with party guests by Georgia Glynn Smith

Celebrations continued at The Guildhall later in the evening where Helena Rizzo was
presented with her award by Aymeric Sancerre, International Communications Director of
Veuve Clicquot. The evening also saw Helena’s restaurant Mani ranked # 36 on The
World’s 50 Best Restaurants list with the top spot regained by Rene Redzepi’s Noma,
Copenhagen.

ABOUT HELENA RIZZO AND MANI RESTAURANT
Helena Rizzo considered a career as a model before becoming immersed in gastronomy.
She spent time working with several names from the Brazilian food scene before leaving
the country to embark on a culinary journey. After spending time in Italy, she headed to
Spain where she worked at El Celler de Can Roca and met her husband, chef Daniel
Redondo.

Rizzo left Spain in 2004 and headed back to São Paulo, where Daniel joined her a year
later. Mani Restaurant opened its doors in 2006 in the suburb of Jardim Paulistano, with
the unusual combination of husband and wife working alongside one another in the
kitchen. Their clever cooking, respectful of traditional Brazilian culinary practices and
ingredients, is married with modern technique and sprinkled with Spanish influence.
When asked what makes Rizzo such a great chef, Joan Roca of El Celler de Can Roca
explained “Helena has talent, sensibility and passion. She is authentic and faithful to her
roots.”

2014 will also see Rizzo and Redondo release their first cookbook and open a second,
less formal restaurant in Brazil.

Veuve Clicquot World’s Best Female Chef Award
The Veuve Clicquot World’s Best Female Chef award celebrates the work of an
exceptional female chef whose cooking excites the toughest of critics. The award is
inspired by the life and achievements of Madame Clicquot who nearly 200 years ago set
the standard for women in business. The winner reflects Madame Clicquot’s attributes of
innovation, creativity and determination.

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This entry was posted in 50 Best, London Food PR, London Restaurant PR, Spoon Blog 2014, Spoon Loves, Veuve Clicquot and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

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