CHEF’S NIGHT &
RESIDENCY SERIES
The CHEFSNIGHT series is where we invite celebrated international chefs to create a memorable and unique culinary experience based on a collaborative seasonal set menu and an imaginative drinks pairing.
Alongside, we are running a set of residencies where young chefs take over the Bonne Nouvelle kitchen for a short period, showcasing their culinary identity and expertise with a special menu for a limited time. Everything can be ordered à la carte.
Everyone is invited to sit together amongst a shared passion for food, wine and storytelling.
RESIDENCY_VINH NGUYEN
14-17 March 2024
Bonne Nouvelle Bar
Set course menu or à la carte. Reservation online, walk ins welcome.
Young British-Vietnamese chef Vinh began cooking inspired by food’s unifying power, bringing people together over the table as well as Anthony Bourdain’s rockstar portrayal of kitchen life (hahaha). Currently at @kilnsoho in London, Vinh has been inspired by charcoal-fired cooking, seasonality and describes his cooking as playful and vibrant interpretations of south-east Asian flavours, centered around his hometown of Hanoi.
Joining him will be Welsh-Spanish chef Emilio. The pair met working together at @smokinggoatbar and enjoy travelling, eating and having misadventures together. Emilio is currently at @40maltbystreet and loves old school peasant-style European cooking, which he says reminds him of his childhood.
![]()
14-17 March 2024
Bonne Nouvelle Bar
Set course menu or à la carte. Reservation online, walk ins welcome.
Young British-Vietnamese chef Vinh began cooking inspired by food’s unifying power, bringing people together over the table as well as Anthony Bourdain’s rockstar portrayal of kitchen life (hahaha). Currently at @kilnsoho in London, Vinh has been inspired by charcoal-fired cooking, seasonality and describes his cooking as playful and vibrant interpretations of south-east Asian flavours, centered around his hometown of Hanoi.
Joining him will be Welsh-Spanish chef Emilio. The pair met working together at @smokinggoatbar and enjoy travelling, eating and having misadventures together. Emilio is currently at @40maltbystreet and loves old school peasant-style European cooking, which he says reminds him of his childhood.
PAST CHEFSNIGHT011_PATXI ANDRES
12 December 2023
19:00
Bonne Nouvelle Bar
Representing Venezuela, Patxi Andres is heading to Luxembourg for CHEFSNIGHT011. Celebrating his roots with big experimentation and strong flavours, Patxi has worked at renowned establishments such as Boragó in Chile, Mokonuts in Paris, and Black Axe Mangal in London. Vassssyyyyyyyy.
6 courses with curated wine pairing.
12 December 2023
19:00
Bonne Nouvelle Bar
Representing Venezuela, Patxi Andres is heading to Luxembourg for CHEFSNIGHT011. Celebrating his roots with big experimentation and strong flavours, Patxi has worked at renowned establishments such as Boragó in Chile, Mokonuts in Paris, and Black Axe Mangal in London. Vassssyyyyyyyy.
6 courses with curated wine pairing.
PAST RESIDENCY_MATT DEGN
Matt is based in Paris and originates from Denmark where he spent 10 years in Michelin restaurants, Noma, soelleroed kro mugaritz.
Being the chef for 3 years at Au passage lead to the last 2 years traveling the world doing pop ups and residencies learning techniques from all cultures - Mexico, Italy, France.
Bringing spice, heat and direct flavors.
Matt is based in Paris and originates from Denmark where he spent 10 years in Michelin restaurants, Noma, soelleroed kro mugaritz.
Being the chef for 3 years at Au passage lead to the last 2 years traveling the world doing pop ups and residencies learning techniques from all cultures - Mexico, Italy, France.
Bringing spice, heat and direct flavors.
PAST OFF THE GRID 3
Caves Wengler x Umami
9 courses with wine pairing - €150
1 October 2023 20:00
Underground parking
Cactus Howald
Off the Grid is a series of experimental dining and natural wine experiences created in collaboration by Umami and Caves Wengler. Unique food and wines in a combined nature to embrace the conventions of innovative fine dining with an off grid touch.
We will be joined by Facundo Castellani, an Argentinian chef by way of Mexico, France, Spain and Brazil. His previous kitchen experiences include Mirazur*** and Lasai*. The menu will be based on seasonal produce of fish and vegetables in a way that expresses the chef’s identity and creativity, to be announced on the night. Location to be announced a 2 days in advance, a 5-10 minute journey from the city.
Natural wine selection by Wengler Châteaux et Domaines, a family business exclusively importing fine wine, champagne and spirits in Luxembourg. The portfolio embraces a carefully curated selection from small refined producers to noble wine houses. 125 years of sharing passionate stories behind bottles that reflect the terroir and the people that make them. Be prepared to travel through a diverse selection from the greatest wine regions in the world.
Caves Wengler x Umami
9 courses with wine pairing - €150
1 October 2023 20:00
Underground parking
Cactus Howald
Off the Grid is a series of experimental dining and natural wine experiences created in collaboration by Umami and Caves Wengler. Unique food and wines in a combined nature to embrace the conventions of innovative fine dining with an off grid touch.
We will be joined by Facundo Castellani, an Argentinian chef by way of Mexico, France, Spain and Brazil. His previous kitchen experiences include Mirazur*** and Lasai*. The menu will be based on seasonal produce of fish and vegetables in a way that expresses the chef’s identity and creativity, to be announced on the night. Location to be announced a 2 days in advance, a 5-10 minute journey from the city.
Natural wine selection by Wengler Châteaux et Domaines, a family business exclusively importing fine wine, champagne and spirits in Luxembourg. The portfolio embraces a carefully curated selection from small refined producers to noble wine houses. 125 years of sharing passionate stories behind bottles that reflect the terroir and the people that make them. Be prepared to travel through a diverse selection from the greatest wine regions in the world.
PAST RESIDENCY_CHARLY LITTMANN AND RAPHAËL DECUQ
12-24 September 2023
Bonne Nouvelle Bar
Charles and Raph have been buddies since they were very young. One is from Brittany, the other from abroad.
After starting their careers in Paris behind a desk, they decided to leave it all for the kitchen and moved to Marseille.
Drawing on their passion and apprenticeship at Figure and Ippon, they draw inspiration from the Mediterranean and their love of street food to create dishes that reflect their own image.
12-24 September 2023
Bonne Nouvelle Bar
Charles and Raph have been buddies since they were very young. One is from Brittany, the other from abroad.
After starting their careers in Paris behind a desk, they decided to leave it all for the kitchen and moved to Marseille.
Drawing on their passion and apprenticeship at Figure and Ippon, they draw inspiration from the Mediterranean and their love of street food to create dishes that reflect their own image.
PAST RESIDENCY_CHARLY BIWER
7-9 September 2023
Bonne Nouvelle Bar
Starting as a Data Analyst in Paris, Charly was faced with the reality of a mundane professional career that didn’t suit his creative aspirations. Thanks to the opportunity of Matan Zaken, the first chef that decided to take him under his wing, he made a radical career change and started his professional cooking career in March 2021.
Ever since the young luxemburger was working in the gastronomic restaurant Nhome, suggesting a set course tasting menu with aspirations to get a Michelin star. Continuing at this pace, his next stop was Vantre, a bistronomic restaurant well known for its wine cellar counting a 1000+ wine references.
In between those jobs Charly organised a pop up event from scratch with his friend and colleague Lucas Compte, a highly experienced French Chef, where they produced an 8 course tasting menu in an unusual setting.
Charly takes his inspiration from the world of reality and film that surrounds him, while taking into consideration his luxembourgish roots and terroir his ambition is to produce a very personal food.
7-9 September 2023
Bonne Nouvelle Bar
Starting as a Data Analyst in Paris, Charly was faced with the reality of a mundane professional career that didn’t suit his creative aspirations. Thanks to the opportunity of Matan Zaken, the first chef that decided to take him under his wing, he made a radical career change and started his professional cooking career in March 2021.
Ever since the young luxemburger was working in the gastronomic restaurant Nhome, suggesting a set course tasting menu with aspirations to get a Michelin star. Continuing at this pace, his next stop was Vantre, a bistronomic restaurant well known for its wine cellar counting a 1000+ wine references.
In between those jobs Charly organised a pop up event from scratch with his friend and colleague Lucas Compte, a highly experienced French Chef, where they produced an 8 course tasting menu in an unusual setting.
Charly takes his inspiration from the world of reality and film that surrounds him, while taking into consideration his luxembourgish roots and terroir his ambition is to produce a very personal food.
PAST CHEFSNIGHT010_VICTOR CORNET
30 May 2023
19:00
Bonne Nouvelle Bar
5 courses with wine pairing
Victor Cornet is a young chef passionate about sharing his culinary expertise and cooking with quality ingredients.
Victor started his training in Bruges and then moved to Paris. Eventually, he embarked on a journey to Australia where he worked in a restaurant, gaining valuable experience.
Upon returning to Belgium, Victor completed a placement at the 2 Michelen star Chateau Mylord in Belgium. Victor then took up the position of sous chef at Coquum restaurant in Brussels, where he currently continues to grow and excel.
In addition to his work at the restaurant, Victor has also ventured into the realm of private chef services two years ago. This endeavor allows him to further develop his passion for cooking and share it with others.
30 May 2023
19:00
Bonne Nouvelle Bar
5 courses with wine pairing
Victor Cornet is a young chef passionate about sharing his culinary expertise and cooking with quality ingredients.
Victor started his training in Bruges and then moved to Paris. Eventually, he embarked on a journey to Australia where he worked in a restaurant, gaining valuable experience.
Upon returning to Belgium, Victor completed a placement at the 2 Michelen star Chateau Mylord in Belgium. Victor then took up the position of sous chef at Coquum restaurant in Brussels, where he currently continues to grow and excel.
In addition to his work at the restaurant, Victor has also ventured into the realm of private chef services two years ago. This endeavor allows him to further develop his passion for cooking and share it with others.
PAST CHEFSNIGHT009_SVEVA GUEDROITZ
7-8 May 2023
19:00
Bonne Nouvelle Bar
Brought up in London but currently based in Paris, where she now works at Oya, Sveva’s cuisine is vegetable dominant. She is passionate about showcasing sustainable farm produce and wants to show that animal protein doesn’t always have to be the star of a dish. Her cuisine focuses on local and seasonal vegetables, as well as fish, and reflects the work of small market farmers.
5 courses with wine pairing
7-8 May 2023
19:00
Bonne Nouvelle Bar
Brought up in London but currently based in Paris, where she now works at Oya, Sveva’s cuisine is vegetable dominant. She is passionate about showcasing sustainable farm produce and wants to show that animal protein doesn’t always have to be the star of a dish. Her cuisine focuses on local and seasonal vegetables, as well as fish, and reflects the work of small market farmers.
5 courses with wine pairing
PAST OFF THE GRID 2
Caves Wengler x Umami
5 courses with wine pairing
8 April 2023
former Garage Arnold Kontz (Bonnevoie)
Off the Grid is a new series of experimental dining and natural wine experiences created in collaboration by Umami and Caves Wengler. Unique food and wines in a combined nature to embrace the conventions of innovative fine dining with an off grid touch.
Our cooks for the night are Los Passagios - a merry band of pirate cooks from the four corners of the earth met at Au Passage in Paris and now travel the seven seas in search of the perfect barbecue spot in the sun. Though each have their different style, an overall guiding mantra unites these: cook free, cook with fire and put some welly in it.
Natural wine selection by Wengler Châteaux et Domaines, a family business exclusively importing fine wine, champagne and spirits in Luxembourg. The portfolio embraces a carefully curated selection from small refined producers to noble wine houses. 125 years of sharing passionate stories behind bottles that reflect the terroir and the people that make them. Be prepared to travel through a diverse selection from the greatest wine regions in the world.
Caves Wengler x Umami
5 courses with wine pairing
8 April 2023
former Garage Arnold Kontz (Bonnevoie)
Off the Grid is a new series of experimental dining and natural wine experiences created in collaboration by Umami and Caves Wengler. Unique food and wines in a combined nature to embrace the conventions of innovative fine dining with an off grid touch.
Our cooks for the night are Los Passagios - a merry band of pirate cooks from the four corners of the earth met at Au Passage in Paris and now travel the seven seas in search of the perfect barbecue spot in the sun. Though each have their different style, an overall guiding mantra unites these: cook free, cook with fire and put some welly in it.
Natural wine selection by Wengler Châteaux et Domaines, a family business exclusively importing fine wine, champagne and spirits in Luxembourg. The portfolio embraces a carefully curated selection from small refined producers to noble wine houses. 125 years of sharing passionate stories behind bottles that reflect the terroir and the people that make them. Be prepared to travel through a diverse selection from the greatest wine regions in the world.
PAST CHEFSNIGHT008_FACUNDO CASTELLANI
21 March 2023
19:00
Bonne Nouvelle Bar
Facundo Castellani started working in the kitchen at the age of 17 with the intention of exploring the world through travel. With the realization that restaurants and food are ubiquitous around the world, he became increasingly interested in cooking. As he gained experience working in various restaurants, cooking became an essential part of his life.
His culinary and cultural knowledge was enriched and influenced by his travels and work in different countries in America and Europe. He learned various techniques and flavor combinations by working in different types of restaurants, from fondas to trattorias, and even in the world's best-starred restaurants.
In his early days in Argentina, he developed a passion for meat and cooking with fire, which has since subsided and nearly turned him vegetarian. During his travels in Mexico, he fell in love with street food, particularly the tacos made by experienced ladies. He also learned various techniques and cooking methods while studying at the Basque Culinary Center in Spain.
His time in Brazil, specifically at Lasai restaurant, instilled in him an appreciation for local and seasonal ingredients. He discovered the significance of "la mamma" and a good plate of pasta al dente while in Italy. Lastly, working at Mirazur, a 3-star restaurant, taught him the importance of precision and rigor in cooking.
All of these experiences and knowledge have shaped Facundo Castellani as a person and a cook. He aspires to showcase his identity and culinary skills through his dishes and to share his kitchen with others.
21 March 2023
19:00
Bonne Nouvelle Bar
Facundo Castellani started working in the kitchen at the age of 17 with the intention of exploring the world through travel. With the realization that restaurants and food are ubiquitous around the world, he became increasingly interested in cooking. As he gained experience working in various restaurants, cooking became an essential part of his life.
His culinary and cultural knowledge was enriched and influenced by his travels and work in different countries in America and Europe. He learned various techniques and flavor combinations by working in different types of restaurants, from fondas to trattorias, and even in the world's best-starred restaurants.
In his early days in Argentina, he developed a passion for meat and cooking with fire, which has since subsided and nearly turned him vegetarian. During his travels in Mexico, he fell in love with street food, particularly the tacos made by experienced ladies. He also learned various techniques and cooking methods while studying at the Basque Culinary Center in Spain.
His time in Brazil, specifically at Lasai restaurant, instilled in him an appreciation for local and seasonal ingredients. He discovered the significance of "la mamma" and a good plate of pasta al dente while in Italy. Lastly, working at Mirazur, a 3-star restaurant, taught him the importance of precision and rigor in cooking.
All of these experiences and knowledge have shaped Facundo Castellani as a person and a cook. He aspires to showcase his identity and culinary skills through his dishes and to share his kitchen with others.
PAST CHEFSNIGHT007_NOE VIVIES
28 February 2023
19:00
Bonne Nouvelle Bar
Born and raised in Brittany, Noé Viviès moved to Amsterdam to train as a chef for 4 years in various restaurants of the city. His curiosity took him in Asia, where he worked at restaurant Amber in Hong Kong. Back in Paris, he worked with collective WE ARE ONA and then as sous chef at Magma.
5 course dining experience with wine pairing.
28 February 2023
19:00
Bonne Nouvelle Bar
Born and raised in Brittany, Noé Viviès moved to Amsterdam to train as a chef for 4 years in various restaurants of the city. His curiosity took him in Asia, where he worked at restaurant Amber in Hong Kong. Back in Paris, he worked with collective WE ARE ONA and then as sous chef at Magma.
5 course dining experience with wine pairing.
PAST OFF THE GRID
Caves Wengler x Umami
5 courses with wine pairing
25 January 2023
18:30
Rotondes
Off the Grid is a new series of experimental dining experiences and low intervention wine performances created in collaboration by Umami and Caves Wengler. One of a kind bespoke food and savage wines in a combined nature to embrace the conventions of innovative fine dining with an off grid touch.
Biodynamic and natural wine selection by Wengler Châteaux et Domaines, a family business exclusively importing fine wine, champagne and spirits in Luxembourg. The portfolio embraces a carefully curated selection from small refined producers to noble wine houses. 125 years of sharing passionate stories behind bottles that reflect the terroir and the people that make them. Be prepared to travel through a diverse selection from the greatest wine regions in the world.
A candle-lit dinner set at Rotondes, the former locomotives hangars at Luxembourg-Gare.
Caves Wengler x Umami
5 courses with wine pairing
25 January 2023
18:30
Rotondes
Off the Grid is a new series of experimental dining experiences and low intervention wine performances created in collaboration by Umami and Caves Wengler. One of a kind bespoke food and savage wines in a combined nature to embrace the conventions of innovative fine dining with an off grid touch.
Chef Juan Pablo Rojas Pineda will be bringing his Latin American influence to Luxembourg. Born in Medellín, he arrived in France at the age of 6 and graduated from the Ferrandi school in Paris. He trained at Antoine and Septime, before returning to Colombia to rediscover its culture and gastronomy. Back in Paris, he worked as a sous-chef at Flocon and then decided to go independent. Juan Pablo then went on to do a series of residencies and pop ups in Europe to promote Colombian cuisine.
Biodynamic and natural wine selection by Wengler Châteaux et Domaines, a family business exclusively importing fine wine, champagne and spirits in Luxembourg. The portfolio embraces a carefully curated selection from small refined producers to noble wine houses. 125 years of sharing passionate stories behind bottles that reflect the terroir and the people that make them. Be prepared to travel through a diverse selection from the greatest wine regions in the world.
A candle-lit dinner set at Rotondes, the former locomotives hangars at Luxembourg-Gare.
SOLD OUT CHEFSNIGHT006_CHASE LOVECKY
17 January 2023
19:00
Bonne Nouvelle Bar
Starting at a young age in Maine, Chase has spent a majority of his life in kitchens galavanting the globe. With his most influential times being with Momofuku, The Clove Club and recently Lea Linster. His cuisine is a reflection of classic European cuisine with Japanese influences.
17 January 2023
19:00
Bonne Nouvelle Bar
Starting at a young age in Maine, Chase has spent a majority of his life in kitchens galavanting the globe. With his most influential times being with Momofuku, The Clove Club and recently Lea Linster. His cuisine is a reflection of classic European cuisine with Japanese influences.
PAST CHEFSNIGHT005_SVEVA GUEDROITZ and CHARLES BIWER
19-20 November 2022
19:00
Surprise Location Bonnevoie
We kick off the next CHEFSNIGHT in a surprise location in Bonnevoie over two days. Paris-based chefs Sveva Guedroitz and Charles Biwer have developed a five course for the event. In collaboration with Florence Café.
Sveva’s culinary debut started in Paris when she decided to join Ferrandi, the gastronomic school. She did her training alongside Michelin starred chefs in Paris and in the south of France. She also got to experience the catering industry by working at Nhomade in Paris. She now works with Manon Fleury at Le Perchoir, an all vegetarian gastronomic restaurant. Sveva’s cuisine centres on fish and seasonal vegetables. She believes in the importance of seasonal and local produce and wants to show that animal protein doesn’t always have to be the star of a dish.
After a retraining from the startup world, Charles started out working as a chef in spring 2022. He is now working full time at Nhome, a gastronomic restaurant also founded by Matan Zaken. Born in a family that puts meaning behind the harmony of food and tradition, Charles’ focus today lies in combining memory and nostalgia with the newly acquired technique in French gastronomy when creating a dish. The duo met through a friend and they ended up living together, soon realising they shared the same passion for food.
19-20 November 2022
19:00
Surprise Location Bonnevoie
We kick off the next CHEFSNIGHT in a surprise location in Bonnevoie over two days. Paris-based chefs Sveva Guedroitz and Charles Biwer have developed a five course for the event. In collaboration with Florence Café.
Sveva’s culinary debut started in Paris when she decided to join Ferrandi, the gastronomic school. She did her training alongside Michelin starred chefs in Paris and in the south of France. She also got to experience the catering industry by working at Nhomade in Paris. She now works with Manon Fleury at Le Perchoir, an all vegetarian gastronomic restaurant. Sveva’s cuisine centres on fish and seasonal vegetables. She believes in the importance of seasonal and local produce and wants to show that animal protein doesn’t always have to be the star of a dish.
After a retraining from the startup world, Charles started out working as a chef in spring 2022. He is now working full time at Nhome, a gastronomic restaurant also founded by Matan Zaken. Born in a family that puts meaning behind the harmony of food and tradition, Charles’ focus today lies in combining memory and nostalgia with the newly acquired technique in French gastronomy when creating a dish. The duo met through a friend and they ended up living together, soon realising they shared the same passion for food.
PAST CHEFSNIGHT004_FELIX ROLLINGER
8 November 2022
19:00
Bonne Nouvelle Bar
The chef’s night series continues onto it’s fourth occasion, this time with the luxembourger Felix Rollinger.
Currently based out of Amsterdam, where he works at 4850 Restaurant, Felix is devising an Omakase and Yakitori-based 5 course menu for his CHEFNIGHT. The Bonne Nouvelle team has developed two pairing options, one with alcohol and one without.
8 November 2022
19:00
Bonne Nouvelle Bar
The chef’s night series continues onto it’s fourth occasion, this time with the luxembourger Felix Rollinger.
Currently based out of Amsterdam, where he works at 4850 Restaurant, Felix is devising an Omakase and Yakitori-based 5 course menu for his CHEFNIGHT. The Bonne Nouvelle team has developed two pairing options, one with alcohol and one without.
PAST CHEFSNIGHT003_JUAN PABLO ROJAS PINEDA
5 October 2022
19:00
Bonne Nouvelle Bar
Our Chef’s Night series continues in it’s third rendition with the Paris based Juan Pablo Rojas Pineda.
Born in Medellin, he arrived in France at the age of 6 and graduated from the Ferrandi school in Paris. He trained at Antoine and Septime, before returning to Colombia to rediscover its culture and gastronomy. Back in Paris, he worked as a sous-chef at Flocon and then decided to go independent. Juan Pablo then went on to do a series of residencies and pop ups in Europe to promote Colombian cuisine.
5 October 2022
19:00
Bonne Nouvelle Bar
Our Chef’s Night series continues in it’s third rendition with the Paris based Juan Pablo Rojas Pineda.
Born in Medellin, he arrived in France at the age of 6 and graduated from the Ferrandi school in Paris. He trained at Antoine and Septime, before returning to Colombia to rediscover its culture and gastronomy. Back in Paris, he worked as a sous-chef at Flocon and then decided to go independent. Juan Pablo then went on to do a series of residencies and pop ups in Europe to promote Colombian cuisine.
PAST CHEFSNIGHT002_Paul-Antoine Bertin
8 September 2022
19:00
Vins Fins
The Chef’s Night series continues in its second rendition with the Brussels-based Polo, owner of Ötap, Rebel, and Grain.
Please contact us for any dietary requirements.
8 September 2022
19:00
Vins Fins
The Chef’s Night series continues in its second rendition with the Brussels-based Polo, owner of Ötap, Rebel, and Grain.
Please contact us for any dietary requirements.
PAST CHEFSNIGHT001_Anne Knepper
21 July 2022
19:00
Bonne Nouvelle Bar
Our first chef night! Intimate 5 course dining experience by Anne Knepper from Casa Madre Copenhagen, with drinks pairing.
21 July 2022
19:00
Bonne Nouvelle Bar
Our first chef night! Intimate 5 course dining experience by Anne Knepper from Casa Madre Copenhagen, with drinks pairing.
