{"id":2040132,"date":"2014-05-26T18:33:32","date_gmt":"2014-05-26T16:33:32","guid":{"rendered":"https:\/\/www.luxsure.fr\/2014\/05\/26\/movenpick-week-2014\/"},"modified":"2026-05-01T23:40:05","modified_gmt":"2026-05-01T21:40:05","slug":"movenpick-week-2014","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2014\/05\/26\/movenpick-week-2014\/","title":{"rendered":"M\u00f6venpick Week 2014"},"content":{"rendered":"<p style=\"text-align: center\"><em><strong>M\u00f6venpick Week is back!  <\/strong><\/em><\/p>\n<p style=\"text-align: center\"><img decoding=\"async\" class=\"aligncenter wp-image-107779 lazyload\" data-src=\"https:\/\/www.luxsure.fr\/wp-content\/uploads\/2014\/05\/Capture-d%E2%80%99%C3%A9cran-2014-05-26-%C3%A0-18.27.37-e1401121744617-200x300.png\" alt=\"Screenshot 2014-05-26 at 18.27.37\" width=\"159\" height=\"239\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 159px; --smush-placeholder-aspect-ratio: 159\/239;\" \/><\/p>\n<p style=\"text-align: center\">In Paris, Bordeaux and Lyon, from June 2 to 8, the Swiss ice cream maker renews the <em>M\u00f6venpick Week<\/em> experience. Chefs are invited to take up the challenge of interpreting the flavours on the 2014 menu in their own way, from starter to dessert. <\/p>\n<p>Serving restaurateurs only &#8211; and recently opening a boutique in the Marais district of Paris &#8211; the Swiss ice cream maker caters to a demanding clientele with &#8220;ordinary products made extraordinary&#8221;. High-quality ice creams are made with rigorously selected ingredients such as Swiss chocolate, Gruy\u00e8re double cream and Alfonso mango. The brand&#8217;s unique know-how is based on the use of natural ingredients, with no artificial additives.  <\/p>\n<p>Following <em>M\u00f6venpick Week<\/em>, chefs in Paris, Lyon and Bordeaux were asked to rework their menus, incorporating Swiss ice creams into their recipes. In this way, they combine sweet with savoury, and hot with iced. <\/p>\n<p><a href=\"https:\/\/www.luxsure.fr\/wp-content\/uploads\/2014\/05\/Capture-d%E2%80%99%C3%A9cran-2014-05-26-%C3%A0-18.27.16.png\" data-rel=\"penci-gallery-image-content\" ><img decoding=\"async\" class=\"alignleft wp-image-107778 lazyload\" data-src=\"https:\/\/www.luxsure.fr\/wp-content\/uploads\/2014\/05\/Capture-d%E2%80%99%C3%A9cran-2014-05-26-%C3%A0-18.27.16-e1401121806869-298x300.png\" alt=\"Screenshot 2014-05-26 at 18.27.16\" width=\"161\" height=\"162\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 161px; --smush-placeholder-aspect-ratio: 161\/162;\" \/><\/a><\/p>\n<p>A whiff of the World Cup has crept into the chefs&#8217; creativity, with the new <em>M\u00f6venpick<\/em> creation, Brazilian orange sorbet with exotic spices (nutmeg, cloves, white pepper, cayenne pepper and ginger).<\/p>\n<p>This year, 40 chefs are responding to the creative challenge with menus created exclusively for the occasion.<\/p>\n<p style=\"text-align: center\"><strong>PARIS: MAY 26 &#8211; JUNE 1, 2014<\/strong><\/p>\n<p style=\"text-align: center\">SYLVIAN SENDRA, Itin\u00e9raires\/Qualit\u00e9 Street (Paris 5); BRUNO DOUCET, La R\u00e9galade (Paris 8, Paris 9 and Paris 14); FLORA MIKULA, L&#8217;auberge de Flora (Paris 11); GUILLAUME DELAGE, Le Verre de Contact (Paris 5) and Le Jadis (Paris 15); CHRISTELLE &amp; ALEXIS JORDAN, Le Grand M\u00e9ricourt (Paris 11); ALBERTO HERRAIZ, Fogon (Paris 6); CHRISTIAN CANU, Chez Boris (Paris 8); PATRICE GELBART, Youpi et Voil\u00e0 (Paris 10);OLIVIER DUPART, Le Drugstore (Paris 8); YARRIV BERREBY, Le BAT (Paris 9).<\/p>\n<p style=\"text-align: center\"><strong>LYON: JUNE 2 &#8211; 8, 2014<\/strong><\/p>\n<p style=\"text-align: center\">KATSUMI ISHIDA, En mets fait ce qu&#8217;il te pla\u00eet ; ALEXANDRE GAILLOT DREVON, Le Moment ; FABRICE BONNOT, Cuisine et D\u00e9pendances Acte II et Entracte ; BRUNO DIDIERLAURENT La Bon\u00e2me de Bruno ; OLIVIER CANAL, Les Oliviers; LIONEL ARBORE ET ALBAN VEHI, Aux 3 Maries et Ma\u00eetre B\u0153uf; FABRICE CHAFFARDON, L&#8217;Art et la Mani\u00e8re; YANNICK DECELLE, Le Caro de Lyon; ANTHONY BONNET, Caf\u00e9-\u00c9picerie de La Cour des Loges<\/p>\n<p style=\"text-align: center\"><strong>BORDEAUX: JUNE 9 &#8211; JUNE 15, 2014<\/strong><\/p>\n<p style=\"text-align: center\">PHILIPPE LAGRAULA, Une cuisine en ville ; TOMMY &amp; ANDR\u00c9 SHAN, Au Bonheur du Palais ; MATUS ZOLTAN, Bella Vita ; BERNARD LAVAUD, La Cabane ; PHILIPLE ; GAUDOU, La Table de L&#8217;Hippodrome ; YOHAN ALLIAS, Le Caf\u00e9 Maritime ; LIONEL ; M\u00c9NART, Le Grand H\u00f4tel de la Plage ; DAVY RIO, La Petite Gironde ; GR\u00c9GOIRE SEIN, H\u00e9lianthal ; MEHDI HERRERO, Chez Jean Ramet.<\/p>\n<p style=\"text-align: left\">For reservations and further information, please contact the above establishments directly.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>M\u00f6venpick Week is back! In Paris, Bordeaux and Lyon, from June 2 to 8, the Swiss ice cream maker renews the M\u00f6venpick Week experience. Chefs are invited to take up&hellip;<\/p>\n","protected":false},"author":137,"featured_media":720562,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[30407,30409],"tags":[73004,73007,73006,73005],"class_list":["post-2040132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-art-of-living","category-gastronomy","tag-movenpick","tag-movenpick-week","tag-movenpick-week-2014","tag-swiss-glacier"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>M\u00f6venpick Week 2014 - Luxsure<\/title>\n<meta name=\"description\" content=\"The Swiss ice cream maker invites Chefs to take up the challenge of interpreting the 2014 flavors in their own way.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.luxsure.fr\/en\/2014\/05\/26\/movenpick-week-2014\/\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Olivia Baranes\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/en\\\/2014\\\/05\\\/26\\\/movenpick-week-2014\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/en\\\/2014\\\/05\\\/26\\\/movenpick-week-2014\\\/\"},\"author\":{\"name\":\"Olivia Baranes\",\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/#\\\/schema\\\/person\\\/641d89d8100eacc9f8a60f24fbd5bbcf\"},\"headline\":\"M\u00f6venpick Week 2014\",\"datePublished\":\"2014-05-26T16:33:32+00:00\",\"dateModified\":\"2026-05-01T21:40:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/en\\\/2014\\\/05\\\/26\\\/movenpick-week-2014\\\/\"},\"wordCount\":423,\"publisher\":{\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/en\\\/2014\\\/05\\\/26\\\/movenpick-week-2014\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.luxsure.fr\\\/wp-content\\\/uploads\\\/2014\\\/05\\\/Capture-d\u2019\u00e9cran-2014-05-26-\u00e0-18.27.16-e1401121806869.png\",\"keywords\":[\"movenpick\",\"m\u00f6venpick week\",\"M\u00f6venpick Week 2014\",\"Swiss glacier\"],\"articleSection\":[\"Art of living\",\"Gastronomy\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/en\\\/2014\\\/05\\\/26\\\/movenpick-week-2014\\\/\",\"url\":\"https:\\\/\\\/www.luxsure.fr\\\/en\\\/2014\\\/05\\\/26\\\/movenpick-week-2014\\\/\",\"name\":\"M\u00f6venpick Week 2014 - 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