{"id":21649,"date":"2017-06-21T07:57:18","date_gmt":"2017-06-21T07:57:18","guid":{"rendered":"http:\/\/www.prestigemag.co\/2017\/06\/chef-ivan-nonis-du-restaurant-pasquale-au-grand-hills\/"},"modified":"2017-06-21T07:57:18","modified_gmt":"2017-06-21T07:57:18","slug":"chef-ivan-nonis-du-restaurant-pasquale-au-grand-hills","status":"publish","type":"post","link":"https:\/\/www.prestigemag.co\/fr\/2017\/06\/chef-ivan-nonis-du-restaurant-pasquale-au-grand-hills\/","title":{"rendered":"Chef Ivan Nonis du Restaurant Pasquale au Grand Hills"},"content":{"rendered":"<h3>A l\u2019occasion de son ouverture au Grand Hills, le restaurant Pasquale a invit\u00e9 le chef italien Ivan Nonis. Nous l\u2019avons interview\u00e9 pour en savoir plus sur sa formation culinaire.<\/h3>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_12855\" aria-describedby=\"caption-attachment-12855\" style=\"width: 1000px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28.jpg\"><img src=\"data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201000%20409'%3E%3C\/svg%3E\" class=\"zeen-lazy-load-base zeen-lazy-load wp-image-12855 size-full\" data-lazy-src=\"http:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28.jpg\" alt=\"\" width=\"1000\" height=\"409\" data-lazy-srcset=\"https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28.jpg 1000w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-300x123.jpg 300w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-770x315.jpg 770w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-293x120.jpg 293w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-390x160.jpg 390w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-768x314.jpg 768w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-150x61.jpg 150w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-600x245.jpg 600w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-291x119.jpg 291w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-164x67.jpg 164w\" data-lazy-sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-12855\" class=\"wp-caption-text\"><noscript><img class=\"wp-image-12855 size-full\" src=\"http:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28.jpg\" alt=\"\" width=\"1000\" height=\"409\" srcset=\"https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28.jpg 1000w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-300x123.jpg 300w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-770x315.jpg 770w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-293x120.jpg 293w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-390x160.jpg 390w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-768x314.jpg 768w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-150x61.jpg 150w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-600x245.jpg 600w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-291x119.jpg 291w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-1-28-164x67.jpg 164w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/noscript><\/a> Chef Ivan Nonis<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong><em>1- Chef Ivan Nonis, vous venez au Liban pour deux semaines sp\u00e9cialement pour l\u2019ouverture du restaurant Pasquale au Grand Hills, Pouvez-vous nous parler de votre formation?\u00a0<\/em><\/strong>N\u00e9 en 1979, dans le beau village de Friuli Venezia Giulia (Nord Est de l\u2019Italie), je suis specialis\u00e9 dans la cuisine italienne authentique. Ma maison, sise \u00e0 Concordia Sagittaria, Veneto est une petite ville fond\u00e9e en 42 A.C. par l\u2019Empire romain. A mon lieu de r\u00e9sidence et gr\u00e2ce \u00e0 l\u2019influence de ma grand-m\u00e8re en premier, et puis ma m\u00e8re, j\u2019ai acquis la passion de la bonne ch\u00e8re v\u00e9nitienne traditionnelle et du bon vin.\u00a0Suite \u00e0 cette passion, j\u2019ai \u00e9tudi\u00e9 \u00e0 l\u2019Institut culinaire, puis travaill\u00e9 \u00e0 travers l\u2019Italie et plusieurs pays europ\u00e9ens.<\/p>\n<p><strong>2-<em>Qu\u2019est-ce qui a influenc\u00e9 votre carri\u00e8re et o\u00f9 avez-vous travaill\u00e9 jusque l\u00e0?<\/em><\/strong> La d\u00e9couverte d\u2019autres cultures et traditions a influenc\u00e9 mon style et mes recettes. Mon exp\u00e9rience culinaire s\u2019est d\u00e9roul\u00e9e dans plusieurs fameux endroits dont:\u00a0\u00abRestaurant\u00a0Villa dei Dogi\u00bb\u00a0(Caorle, Venise), \u00abAntico Martini\u00bb(Venise), \u00abClub\u00a0resort\u00a0Villa del Mare\u00bb (Livorno), \u00a0\u00abLa coltellerie\u00bb\u00a0(Avignon France, avec Pietre\u00a0Pomel),\u00a0actuellement\u00a0 Crown\u00a0Plaza\u00a0Hotel \u00e0 Milan.\u00a0A 37 ans maintenant, je suis devenu un chef ouvert \u00e0 toutes les id\u00e9es innovantes sur la sc\u00e8ne des gourmets modernes mais avec un bon ancrage dans les traditions.\u00a0Je crois qu&rsquo;il faut des fondements solides pour pouvoir accomplir les plus grands buts dans la vie.<\/p>\n<p><strong>3<\/strong>&#8211;<strong><em>Pourquoi avez-vous choisi Broumana comme destination pour ex\u00e9cuter votre chef-d\u2019\u0153uvre gastronomique?<\/em><\/strong> Beyrouth est un point de rep\u00e8re culinaire au Moyen Orient et la r\u00e9gion et je suis ravi d\u2019avoir visit\u00e9 Grand Hills et Broumana qui m\u2019ont laiss\u00e9 stup\u00e9fait devant cet h\u00e9ritage et cette atmosph\u00e8re.<\/p>\n<p><strong><em>4- Qu\u2019est ce qui caract\u00e9rise votre visite \u00e0 Pasquale?<\/em><\/strong> Je suis venu au Pasquale pour pr\u00e9parer de nouveaux plats m\u00ealant la fine gastronomie italienne avec l\u2019atmosph\u00e8re libanaise, fournissant aux clients une exp\u00e9rience inoubliable. Pour l\u2019ouverture et pendant deux semaines, je donnerai des sessions de cuisine live o\u00f9 j\u2019ex\u00e9cuterai les meilleurs plats italiens, fournissant aux amoureux de la bonne ch\u00e8re un aper\u00e7u du monde des p\u00e2tes italiennes. En plus j\u2019ai choisi Pasquale du Grand Hills, au c\u0153ur de Broumana, pour son d\u00e9cor qui laisse les invit\u00e9s enchant\u00e9s par son vibrant int\u00e9rieur, ainsi que son jardin ext\u00e9rieur et son personnel courtois et avis\u00e9 ainsi que l\u2019accueil chaleureux.<\/p>\n<p><strong><em>5- Avez-vous des recettes sp\u00e9ciales \u00e0 partager avec nous?<\/em><\/strong> Bien s\u00fbr, la s\u00e9lection que je vais vous donner fait partie de la pure gastronomie traditionnelle italienne.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11.jpg\"><img src=\"data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%20303'%3E%3C\/svg%3E\" width=\"1024\" height=\"303\" class=\"zeen-lazy-load-base zeen-lazy-load aligncenter size-large wp-image-12856\" data-lazy-src=\"http:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-1024x303.jpg\" alt=\"\" data-lazy-srcset=\"https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-1024x303.jpg 1024w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-300x89.jpg 300w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-768x228.jpg 768w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-150x44.jpg 150w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-600x178.jpg 600w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-291x86.jpg 291w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-226x67.jpg 226w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11.jpg 1907w\" data-lazy-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><noscript><img width=\"1024\" height=\"303\" class=\"aligncenter size-large wp-image-12856\" src=\"http:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-1024x303.jpg\" alt=\"\" srcset=\"https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-1024x303.jpg 1024w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-300x89.jpg 300w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-768x228.jpg 768w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-150x44.jpg 150w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-600x178.jpg 600w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-291x86.jpg 291w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11-226x67.jpg 226w, https:\/\/www.prestigemag.co\/wp-content\/uploads\/2017\/06\/Untitled-11.jpg 1907w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/noscript><\/a><\/p>\n<p>Fruits de mer \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Bresaola \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Tiramisu<\/p>\n","protected":false},"excerpt":{"rendered":"<p><em>A l\u2019occasion de son ouverture au Grand Hills, le restaurant Pasquale a invit\u00e9 le chef italien Ivan Nonis. Nous l\u2019avons interview\u00e9 pour en savoir plus sur sa formation culinaire.<\/em><\/p>\n","protected":false},"author":3,"featured_media":21650,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[13331],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chef Ivan Nonis du Restaurant Pasquale au Grand Hills - Prestige Magazine<\/title>\n<meta name=\"description\" content=\"A l\u2019occasion de son ouverture au Grand Hills, le restaurant Pasquale a invit\u00e9 le chef italien Ivan Nonis. 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