Paris is not only hosting the 2024 Summer Olympics, but also the capital of haute cuisine. That’s why Tirol Werbe, as a partner of Austria House Tirol, invited people to a top-class culinary evening on August 8th. Tyrol’s most decorated top chef Benjamin Parth delighted the hand-picked guests at the chef’s table in the garden pavilion of the Palais Montsouris, the headquarters of the official Austria Haus Tirol in the 14th arrondissement of Paris. The joyous occasion of the evening was the new edition of the Austrian selection of the renowned Michelin restaurant guide next year. 30 hand-picked guests accepted the invitation to the exclusive open-air dinner in the historic pavilion in the Parc Montsouris: Julianna Twiggs, representative of Guide MICHELIN, and Wolfgang Wagner, Managing Director at the Austrian Embassy in Paris, also representatives of the largest French culinary associations “Les Grands Tables du Monde” and “La Liste” as well as the elite of international food journalists and influencers have a place at the chef’s table under the starry Parisian sky.
“In recent years, Austria’s positioning as an attractive travel destination has become obvious, even in an international context. The gastronomic offering has developed outstandingly across the country. My inspectors took great pleasure in working on site to showcase the culinary treasures of the entire country and the… “To highlight excellent hospitality in all its dimensions, with this national selection we underline more than ever how attractive Austria is for discerning travelers who are looking for unforgettable moments,” said Gwendal PoullennecInternational Director of the MICHELIN Guides.
“The return of the MICHELIN Guide to the Austrian states prompted us to bring Tyrol’s most decorated chef Benjamin Parth to Paris to host this special evening. His culinary creations combine French classics with his Tyrolean roots,” says Karin SeilerManaging Director of Tirol Advertising.
Benjamin Parth served his signature dish as the first course of the menu created especially for this evening – a homage to Parth’s hometown of Ischgl in the Tyrolean Paznaun: Arctic char and Galtür gentian. Digging the gentian roots required for the production of the strictly limited gentian schnapps has been a tradition in the Tyrolean Galtür for centuries and has also been included in the UNESCO cultural heritage. The rest of the evening’s menu, which, in Parth’s style, consisted primarily of exquisite fish specialties, was dedicated to the host country, France. Of course, two classics of Austrian cuisine were also served on the plate with a perfect Wiener Schnitzel and exquisite Wachau apricot for dessert.
“I am very pleased to be able to represent my home country on behalf of the Austrian chefs as host of this evening in Paris. The fact that the MICHELIN Guide will be awarding awards to the best restaurants in all nine federal states from next year is a wonderful addition to the renowned restaurant critics in our country,” said the top Tyrolean chef Benjamin Parth.
Astrid Steharnig-StaudingerManaging Director of Austria Advertising, adds: “Our new positioning brings the outstanding diversity of the culinary destination Austria into even greater international focus. An important milestone is the Austria-wide reintroduction of the MICHELIN Guide, which carries the quality and innovative strength in local gastronomy to the world.”
The French champagne producer Laurent Perrier and the Tyrolean glass manufacturer Riedel were generous sponsors of the top-class culinary event.
About Benjamin Parth
With his Gourmet restaurant Stüva In the family-owned Hotel YSCLA in Ischgl, Tyrol’s exceptional chef Benjamin Parth has been achieving top rankings for years. It holds the Austrian top rating of 5 toques and 19 points at Gault&Millau, is ex aequo No. 4 of the world’s 1000 best restaurants at “La Liste” and a renowned member of the “Les Grandes Tables du Monde”. Benjamin Parth learned his trade from the best 3-star chefs in Europe: After years of apprenticeship with Heinz Winkler in Aschau im Chiemgau (DE), the young Ischgler’s professional career took him to, among other places, Wolfsburg (DE), where he worked with Sven Elverfeld in the restaurant ” Aqua” was active. Other notable stations in his training were Marc Haeberlin’s “L’Auberge de l’Ill” in Illhaeusern (FR) and the “Can Fabes” in Sant Celoni (ES), where he learned from Santi Santamaria. Back home, he has been head chef at his gourmet restaurant Stüva at the boutique hotel YSCLA, his family’s hotel, since 2008 and offers his guests an exquisite fine dining experience. His award-winning creations reinterpret French classics in a purist and cosmopolitan way.
About the MICHELIN Guide
Since the guide was founded by André and Édouard Michelin in 1900, the renowned restaurant guide from the French tire manufacturer Michelin of the same name has become synonymous with the highest gastronomic quality. The MICHELIN Stars (maximum three) awarded to outstanding restaurants inspire gourmets worldwide and promote top chefs and their culinary creations. The MICHELIN Guide is an essential reference for travelers and food lovers seeking exceptional culinary experiences in over 45 countries around the world. The last time there was an Austria edition was in 2009. The fact that there will be a new edition in 2025 is thanks to the joint commitment of Austria Advertising, Tirol Advertising and seven other state tourism organizations.
Tyrol as a partner of the Austrian Olympic Committee
Tyrol appearances at the Olympic Games have a tradition: as at the 2012 Summer Olympics in London, Tyrol is also presenting itself in Paris as a guest country and a modern business location. As a partner of the Austrian Olympic Committee, the Habitat Tirol Group, consisting of Tirol Advertising, Agrarmarketing Tirol and Locationagentur Tirol, presents the best of business, science, sport, culture and cuisine in the showcase of the world’s largest sports stage.