On Sunday, September 7th, a rare and intimate dining experience hosted by N25 Caviar will bring together two acclaimed culinary minds. Chef Taz Sarhane of Michelin-starred Cycene in London and chef René Stein of Michelin-starred Tisane in Nuremberg will combine their talents for a one-night-only dinner event at Cycene.
Chosen by some of the world’s most distinguished chefs, N25 Caviar is renowned for its devotion to quality, transparency, and sustainability. With 20 seats available, this exceptional dinner offers a once-in-a-lifetime opportunity to witness two culinary visionaries unite over a shared philosophy and create a menu where caviar takes centre stage.
The evening will begin with a gracious reception, as guests are greeted by the chefs. Shortly after, guests will move at the bar down stairs for a caviar masterclass led by N25 UK Business Development Manager Jason Hillis, who will share insights on the intricate craftsmanship and meticulous selection process behind one of the most sought-after caviars in the world.
What follows is a bespoke collaborative tasting menu, where the creative energy of Cycene and Tisane meets the precision and elegance of N25 Caviar. Expect subtle but bold, imaginative pairings, and a tale told through ingredients, with 4 different caviar species woven seamlessly throughout the experience. Guests can expect a refined and seasonal journey through each chef’s signature style, with N25 Caviar featured prominently in a variety of expressions. Chef Taz will guide guests through a delicate progression of flavours, built around his most-loved ingredients and elegant and Chef Rene will bring moments of surprise and contrast. Together, the menu will reflect the shared philosophy of both chefs: seasonal creativity, layered storytelling, and a deep respect for the product.
This intimate event celebrates craftsmanship, connection, and a mutual desire to push culinary boundaries, with Cycene known for its immersive, sensory-forward dining and Tisane for its bold yet thoughtful approach to modern cuisine.
Hermes Gehnen, founder of N25 Caviar says “Taz and René are big believers in simplicity and seasonality. Both are equally driven by quality ingredients and drawing out maximum flavours through their distinctive techniques. We’re very excited for the two chefs from different countries to come together.”
A rare opportunity for just 20 guests, this is one of the most exclusive events on your summer calendar. Tickets are on sale and early booking is strongly advised.
For more information or to secure your place, visit the link.
For media inquiries, interviews, or press coverage on the event or N25 Caviar, please contact:
Morena Kolmarkai | morena@lotuslandagency.com
ENDS
NOTES TO THE EDITORS
About N25
Driven by precision and attention to detail, N25 Caviar pushes the boundaries of excellence in gastronomy. Through innovative aging techniques and skilled craftsmanship, N25 offers a variety of caviar with refined flavour profiles that reflect their dedication to the perfect culinary experience.
Leveraging the unique terroir of high-altitude mountains, natural mountain water, optimal climate, and the innovation offered at our aquacultural facilities in China — this is the foundation of N25 which allows us to strive for perfection and continuously set the highest standards for quality control.
Through a unique ageing process, N25 curates a range of caviar varieties defined by complex, umami flavour profiles that have a refined subtlety. The resulting caviar undergoes rigorous visual and sensory quality control at the hands of the brand's caviar masters, who adhere to the strictest selecting criteria, with only 10% of the harvest earning the prestigious N25 label. Media images to use here. N25 Images HERE.
About Cycene
Cycene - meaning kitchen in Old English - is the restaurant from Blue Mountain School founders James and Christie Brown who opened the restaurant in October 2022 within their alchemic cultural space which corners Chance Street and Redchurch Street. Cycene, which was awarded a Michelin star within five months of opening, takes over two floors of the restored townhouse, incorporating its very own bar on the ground floor. In August 2024, Cycene welcomed Taz Sarhane as its new Head Chef, embracing an even greater focus on relationships with British produce and suppliers. A believer in a fluid approach to seasonality, Taz’s approach aims to capture moments in time through preservation techniques, unfolding seasonal flavours across the entire year. Media images to use here.
For PR enquiries regarding Cycene, please contact cycene@gemmabellandcompany.com
About Tisane
René Stein, a passionate chef who once traded his skateboard for a chef's spoon, is renowned for his puristic approach to cuisine and his innovative culinary creations. Influenced by German avant-garde pioneers Heiko Antoniewicz and Juan Amador, Stein’s career spans from New York to Wyoming before he found his culinary home in Nuremberg. Here, he expresses his passion for flavor at the intimate Chef’s Table restaurant, Tisane. At Tisane, Stein offers an exclusive dining experience, where only 16 guests are welcomed into his historic Nuremberg Old Town location. His cuisine is a masterful celebration of simplicity, focusing on the purity of ingredients and exceptional flavors. In 2021, just one year after opening, Tisane was awarded a Michelin star, solidifying Stein's reputation for excellence. His cooking style is a tribute to good ingredients, minimalism, and maximum flavor, with signature dishes that often feature just one key ingredient complemented by a sauce that enhances its essence. Media images to use here.
For PR enquiries regarding Tisane, please contact presse@restaurant-tisande.de