Davidoff creates food-friendly cigars
For the first time in culinary and smoking history, six of Europe’s award-winning chefs have combined their tastes and talents to create the Davidoff Chef’s Edition, a limited edition 6×54 toro blended to complement a range of cuisine, including fish, pastas, chicken, and meats like veal and pork. Naturally, this cigar is also designed to pair well with after-dinner libations such as X.O. cognacs (and older), Amarone, and vintage ports.
To achieve this multifaceted goal, the final blend consists of a smooth and oily Habano 2000 wrapper, an Ecuador Connecticut binder, and a filler recipe of San Vicente Mejorado Seco, San Vicente Mejorado Visus, Piloto Visus, and San Vicente Visus tobaccos. The result is a medium-strength smoke that gradually intensifies with flavours that are both nutty and sweet, and with a creamy, slightly spicy aftertaste.
Fittingly enough, the Davidoff Chef’s Edition – with a double band that features a chef’s toque – was unveiled during Davidoff’s first Tour Gastronomique, which is expected to become an annual international celebration combining haute cuisine and premium cigars. The inaugural event was held at Casa de Campo, a luxury resort in the Dominican Republic, at a gala gourmet dinner presided over by Michelin three-star chef Peter Knogl, the executive chef of Restaurant Cheval Blanc at Grand Hotel les Trois Rois in Basel, Switzerland, and Casa de Campo’s executive chef Anthony Masas.
In addition to chef Knogl, the other cigar-smoking chefs involved in creating this first Chef’s Edition cigar were Renato Wüst of Grand Resort, Bad Ragaz, in Switzerland; TV celebrity chef Ali Güngörmüş of Le Canard HH Pageou, Münich; TV celebrity chef Léa Linster of Restaurant Léa Linster in Luxembourg; Michel Trama of Relais & Chateau, Puymirol, France; and María Marte of Club Allard, Madrid.
