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Christmas Dinner by Johanna Ortiz: coffee, fashion, gastronomy and a commitment to sustainability
Sustainable fashion. Coffee that makes a difference. Green haute cuisine. The future of the planet is in the hands of conscientious professionals

Johanna Ortiz is a twenty-first-century designer from Colombia. She is a designer concerned about the future of sustainable fashion, as well as where her own pieces are sourced from. This spirit has always existed in the textile industry and continues to do so. It is also a commitment that we share at Nespresso Professional, as well as our influence for hosting the Nespresso Christmas Dinner alongside the chef Rodrigo de la Calle (Michelin Star, Michelin Green Star and two Repsol Suns).
An event where the stars never stop shining Sustainability and nature were the main themes of the dinner which took place in the private residence of Jimena Blázquez, a historian and art collector from Cádiz. Johanna Ortiz introduced the new Nespresso Christmas collection which she designed. Its aesthetic is inspired by the beauty of the forest and the commitment to protect part of the Amazon Rainforest, and features evocative design, new variations of coffee and limited-edition accessories.
Fashionable coffee, coffee that makes a difference Johanna Ortiz brought the fashion, while Nespresso brought the coffee which set the menu and the conversation apart as the soirée progressed. Rodrigo de la Calle, a customer and friend of our brand, brought his chef’s touch. The dinner needed to feature haute cuisine dishes that respected the theme of the event: nature and origins. The Michelin Star professional not only brought exquisite flavors and textures to the table, but also products and techniques that respect the planet. His gastronomic gamble fit perfectly with our values of innovation and sustainability.

Observe the testimony of chef Rodrigo de la Calle about this event
The result? A menu brought together by coffee. Different capsules had surprising results in the kitchen: • Several dishes were served to start, including a coffee kombucha with Master Origins Colombia, which is a favorite of Johanna’s as its flavors are reminiscent of her home country.

• For the first course, the chef prepared crunchy artichoke flowers with truffles, and a creamy coffee, pepper and curry sauce to highlight the contrasting flavors.

• Moving straight on to dessert, we were once again treated to some Colombian coffee. The dinner was crowned with a celeriac tarte Tatin with Hungarian sweet truffle and a coffee and lime mousse. A sweet finish for a more than satisfied palate.

In keeping with the theme of sustainability, Nespresso Professional’s Peru Organic variety was served during the event. It is our first organic coffee and is therefore perfect for an evening where we all share the same goal: to continue doing things well, which is what really matters.