To commemorate its 50th Anniversary, Davidoff is launching a second Chefs Edition in collaboration with five of the world’s top chefs. They comprise of Thomas Keller from The French Laundry in Yountville, USA, Alvin Leung from Bo Innovation in Hong Kong, Klaus Erfort from his eponymous Gästehaus in Saarbrücken, Germany, Heiko Nieder from The Restaurant in Zurich and Shaun Rankin from Ormer Mayfair in London. Between them, these culinary giants boast 12 Michelin stars.
What do five globally renowned culinary superstars and Davidoff’s leading Master Blenders have in common? One passion and one mission: to fill people’s time beautifully with their exquisite creations.
The Chefs scour the globe for the finest ingredients in just the same way as Davidoff selects its tobaccos. Chefs and Master Blenders alike are intent on preparing their ingredients in order to combine them in bold, innovative ways to delight and surprise the taste buds of aficionados. Once they have perfected their creations, the greatest pleasure that these taste pioneers derive is from witnessing people’s reactions and bringing them extraordinary experiences.
‘Discipline and passion for your work certainly are the cornerstones of continuous success.’
Chef Klaus Erfort
‘Discipline and passion for your work certainly are the cornerstones of continuous success,’ says Chef Klaus Erfort, ‘but also the feeling of making guests happy. Seeing the smiling faces when they leave the restaurant in the evening is a consistent source of motivation.
Davidoff knows no limits when it comes to finding new flavours. It’s the same with great Chefs, whose kitchens are their worlds. Only their imagination can restrict them when it comes to sourcing, preparing and fine-tuning the very best ingredients. In this respect, our Master Blenders and these five great Chefs share many beliefs as to the importance of the ingredients, the perfection of the preparation, the courage to take risks when exploring and the ensuing happiness when their results bring pleasure.
‘I firmly believe that no true progress can be made without the best ingredients.’
Chef Shaun Rankin
‘I firmly believe that no true progress can be made without the best ingredients,’ says Chef Shaun Rankin. ‘Only when you handle these with respect can you develop recipes and your own repertoire and personal style.’
‘In bringing together the creative powers of international kitchen pioneers with Davidoff’s cigar visionaries in the Dominican Republic, we intended to create an extraordinary cigar experience inspired by flavours from the four corners of the world,’ says Edward Simon, Davidoff’s Chief Marketing Officer. ‘These highly acclaimed Chefs and Master Blenders, whose mission is continually to push the boundaries of taste, have truly excelled in creating a blend and experience second to none.’
The blend
The Toro cigar draws on influences from the Dominican Republic and the Chefs’ home countries – Germany, Switzerland, USA, Great Britain and Hong Kong. The result is multi-layered and exquisite, rich and deep in flavour. Liquorice, oakwood, Szechuan pepper and leather give way to the warm intensity of coffee, cumin and chocolate with sweet, spicy undertones and culminate in end notes of eucalyptus and spice.
Its wrapper is from the Dominican Republic and its binder Negro San Andrés from Mexico. The filler is a combination of Dominican (Piloto Visus, Yamasá Visus, San Vicente Mejorado Ligero) and Nicaraguan (Estelí Visus) tobaccos.
Availability
The Chefs Edition – 50th Anniversary is limited to 5’000 boxes (50’000 cigars) worldwide and will only be available at Davidoff Flagship Stores and select Appointed Merchants as of September 2018.
