Opinionated About Dining this evening announced the list of the top 100+ European Restaurants for 2018. Andreas Caminada managed to top the list for the first time, surpassing last year's no 1 Alain Passard of L'Arpege in Paris who placed fourth on the list. The second placed was Magnus Nilsson of restaurant Faviken while third place was Etxebarri. Eneko Atxa of Azurmendi placed fifth while Kobe Desramaults who opened Chambre Separee last year in Gent placed 6th. Jonnie Boer from De Librije in Zwolle placed 7th. The OAD list claims to be the only restaurant ranking system that determines the experience level of the people contributing reviews to the site. Each reviewer is assigned a weight that reflects the number of restaurants he/she has visited and those restaurants’ rank on the OAD list. “While this system affords anyone who would like to participate the opportunity to do so, the final rankings reflect the opinions of reviewers who have demonstrated a higher level of … Continue reading
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‘Heroes of Oud Sluis’ to take part in 2018 Foodfest in Cadzand on 4 June
Syrco Bakker and Sergio Herman have announced that this year's Foodfest will take place on Monday June 4 in and around Strandkerk in Cadzand-Bad. This year, Syrco and Sergio have decided to invite a selection of former colleagues who worked with them at Sergio's restaurant Oud Sluis in Zeeland. They call them the 'heroes of Oud Sluis'. Most of these chefs today work in some great restaurants in the Netherlands, Belgium and even further afield such as New York and Singapore among others. Together, they will be working with beautiful Zeeland products that they had used when they worked at Oud Slouis. "We are very much looking forward to working with them on 4 June. During Foodfest, they will all make their own dish with the produce from our region," said Syrco and Sergio. 75% of the tickets for the event have already been sold out. Foodfest is a festival where in addition to art, music and inspiring talks, good food and drink takes centre stage. After two successful early … Continue reading
Christophe Hardiquest cooks rabbit with gueze at Brussels brewery Cantillon
Rabbit is the type of dish that you either love or you hate. It has a lot to do with culture. Belgium, like France, Italy and even Malta, the country I come from has a certain affinity to this dish. It is a lean meat with lots of nutritional benefits though in some places people are starting to lose the tradition of eating rabbit. Christophe Hardiquest, chef of two Michelin star Brussels restaurant Bon Bon has been on a mission to recreate a traditional rabbit Brussels recipe at his restaurant. Over the past months, he has been working and evolving dishes with rabbit and gueze, a traditional sour Brussels beer that has unique characteristics that are enjoyed by beer lovers from around the world. A gueze beer is a blend of lambics that have been produced during different years which produce a beer that is acidic and fruity with a delicate woody fragrance and a dry finish that lingers on the palate. The rabbit dish at Bon Bon has been evolving. He has served a rabbit tartare … Continue reading
City of Gastronomy festival to be held in Parma in June
Parma has announced a series of events that will be taking place this year as Italy celebrates "Year of Italian food". The main event is the City of Gastronomy Festival, an event that aims to offer a 'taste experience' and express the creativity of the region. Temporary restaurants, show cooking by chefs from all over the world and a number of meetings and discussions will be held in the heart of Parma. The event takes place in the first weekend of June. It will showcase not just the produce of Parma and the region Emilia Romagna but also those of other Italian and international cities. The festival takes place on Saturday 2 June and Sunday 3 June. The festival aims to give a 360 degrees view of the world of food focusing on traditional produce and on made in Italy with the aim of sharing knowledge and flavours. A workshop for children and young people is going to be organised in collaboration with food museums and it will be linked to food preparation, its origin and … Continue reading
Italian chef Niko Romito wants to change the way we eat in hospitals and canteens
Every one of us has a horrendous experience of ‘canteen’ food. Whether it was in a hospital, at school, in an airport or at the workplace, canteen food has the tendency to be not only unappealing and unappetising but also not healthy. Niko Romito, chef of the three Michelin star restaurant Reale at Casadonna in Castel di Sangro, Abruzzo, Italy believes this should not be the case. He believes the nutritional aspects of food are often forgotten even when it comes to simple things like vegetables and he has set himself the task of changing this with a project he has been working on with the University La Sapienza and the Group Giomi/Gioservice to tackle hospital food. The aim behind the project is to improve the nutritional aspect of the food while respecting budgetary considerations. It is a project that has the potential to be applied to any time of 'canteen' or large scale cooking. “A top down approach is more interesting than a bottom up approach,” Niko Romito believes. And … Continue reading
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Enrico Crippa’s right hand man Antonio Zaccardi is moving to Puglia after 12 years at Piazza Duomo
Antonio Zaccardo who has been working closely with Italian star chef Enrico Crippa for the past 12 years at one of the world's best restaurants Piazza Duomo announced yesterday that he would be heading to Puglia to the region where his wife was born. He will be joining chef Maria Cicorella at Pasha di Conversano, a Michelin star restaurant in Puglia. "It is time for me to change even if it is with sadness that I leave Piazza Duomo, Enrico, the territory and a family that I have loved (the Ceretto who are owners of the restaurant," he said in a note published on Piazza Duomo's Facebook page. Zaccardo was Enrico's right hand man and … Continue reading
‘Simplicity comes from within. When you remove ingredients it has to be perfect’ – Niko Romito
When Niko Romito clinched a Michelin star for his restaurant Reale in Rivisondoli, a village of only 450 residents in Abruzzo, the people in the region believed it was a miracle. “After we earned that first star, they told us we would never achieve a second star because the place was too small.” The restaurant was born as a trattoria, you opened the door and the first thing you saw opposite the door was the toilet. Just over a year passed and when Niko and his sister clinched a second star in 2009 no one could believe it. At the time, they were the only starred restaurant in the whole of Abruzzo. “There were only 450 residents in the … Continue reading
Zuma and the Blue Hill in New York
Zuma in Manhattan is a nightclub where people sit and eat, not dance. Like the best nightclubs - its a Japanese restaurant by the way - it is hard wired to spike sexual behaviour: The music pulsates, the lights are forgiving, the senses bathed in alcohol and the palate honeyed by its offerings. The absence of mirrors meant that I did not see even one unmuscled hunk of a man. They were mostly big and black and cool. The women were drawn from a broader group of the human pool and came in various styles of dress and undress. They all seemed hotter than the hotate, the really large Japanese scallops that Zuma serves grilled with pickled plum, … Continue reading
Second Bon Bon Origins dinner features José Avillez with Christophe Hardiquest
Brussels based chef Christophe Hardiquest, chef of two Michelin star restaurant Bon Bon welcomed José Avillez, chef of Lisbon restaurant Belcanto for the second Bon Bon Origins dinner organised a few days ago. Working together with young Belgian Chef Kevin Perlot, they created a harmonious menu focusing in particular on the sea as their playground. The Portuguese chef has been working since 2007 to the highest levels showcasing the huge Portuguese heritage that exists and that is very often forgotten amid the stereotypical dishes of the country. When he started, he wanted to show that Portuguese cuisine was not just about cod. In … Continue reading
Konstanin Filippou: Creativity starts with quietness
When it comes to the creative process Konstantin Filippou loves quietness. As chef of a fine dining restaurant of the same name in Vienna, Austria, he finds that it is best to concentrate and to trigger ideas either in the dead of night after a dinner service or else when he is completely quiet. While he enjoys music on his days off, in the kitchen, he does not even allow music to be played because it makes him nervous. “Creativity starts with quietness,” he told Food and Wine Gazette in an interview. That sense of quietness, of focus and of searching for answers and taking the time to think may be what has led this talented Austrian … Continue reading
Gaggan in Bangkok takes no 1 spot in Asia’s 50 Best restaurants awards, Zaiyu Hasegawa in second place
Gaggan, the restaurant of Indian born chef Gaggan Anand in Bangkok has clinched the no 1 spot in the Asia's 50 Best list for the fourth year in a row. The restaurant debuted on the World's 50 Best Restaurants list in 2014 and has risen to no. 7 last year. Japan won most of the accolades when the list was announced in Macao at the award ceremony organised at Wynn Palace. Now in its sixth year, the 2018 list included eight new entries with Japan having 11 restaurants in the list. The event is sponsored by S. Pellegrino and Aqua Panna. Den (No.2), the restaurant of chef Zaiyu Hasegawa rose nine places to earn the title of The Best … Continue reading
A dream come true for San Degeimbre as renovation of L’Air du Temps is close to completion
Six years after opening L'Air du Temps in its current idyllic location, in the middle of the Belgian countryside in Liernu, Sang-Hoon Degeimbre is set to embark on a new journey as he reopens the newly refurbished restaurant which will open the doors to many new possibilities. With a new dining room that is between the kitchen and the garden, clients are expected to get a completely new experience when they visit the restaurant next time. "It is what we wanted to do from the start," San told Food and Wine Gazette in an interview. "When we moved six years ago, we wanted to have the dining room that was connected to the garden but … Continue reading
Niko Romito and his meticulous work with vegetables: “Every bite has to be different”
What makes a chef serve a floret of a cauliflower in a three Michelin star restaurant as a centre piece without any additions except for a touch of olive oil infused in garlic? It is the knowledge that what he is serving has the necessary complexity and flavour to shine in a three star restaurant. That is exactly what Niko Romito has been doing since he started focusing on vegetables as centre-pieces. Is it the sense that he has attained perfection with a dish, one where the sum of its parts is greater than the whole? To get an understanding of what is happening at Reale in Castel di Sangro, in Abruzzo, Italy you need to look at the … Continue reading
Six international top chefs to cook at L’air du Temps this year after renovation of restaurant
Sang Hoon Degeimbre, chef of L'Air du Temps has announced that six top international chefs will be cooking at the newly refurbished restaurant in Liernu, Belgium throughout 2018. The newly refurbished restaurant will be inaugurated on Friday 13 April. The announced chefs that will cook at L'Air du Temps under a new series called PLAYFOOD are Anne Sophie Pic, chef of 3 Michelin star restaurant Anne-Sophie Pic in Valence France, Dominique Crenn of 2 Michelin starred Atelier Crenn in San Francisco, USA, Emmanuel Renault, chef of 3 Michelin star Flocons de Sel in Megeve, France, Mauro Colagreco of two Michelin star restaurant Mirazur in … Continue reading
New Japanese contemporary cuisine in Milan with opening of Kanpai
A corner of contemporary Japan has opened in the heart of Milan. Named Kanpai, the new restaurant, designed by Milanese design studio Vudafieri-Saverino Partners proposes Izakaya rites and atmosphere accompanied by dishes from popular Japanese cuisine. Kanpai brings to Milan a mix of food, sake and Japanese culture but no sushi. It also has an oriental style cocktail list and is set to be a place to eat and drink late into the night. The aim of Kanpai is to recreate the post-work Tokyo evenings and the restaurant and bar could easily inhabit one of the Japanese metropolitcal city with installed screens which transmit pop images typical … Continue reading
Good 2017 for Austrian wine despite problematic weather
2017 was not easy for Austria's wine growers who had to do their utmost to cope with capricious weather during the year. And while the end result for the wine has been positive, it was not a sure thing.The coldest January in the last thirty years was followed by the warmest March since meteorological records have been kept, resulting in a very early bud-break. With the devastating frosts of 2016 still fresh in memory, a spate of winter weather caused substantial anxiety in April and parts of May. Fortunately, this cold snap did not persist for long. In addition, Austria’s growers were able to employ all imaginable means at the right time, … Continue reading
Chefs Alain Ducasse and Yannick Alleno cook on opening of Massimo Bottura’s Refettorio Paris
French top chefs Alain Ducasse and Yannick Alleno joined Massimo Bottura for the opening of Refettorio Paris yesterday at the historic Madeleine church where celebrity chefs and culinary students will transform surplus food from supermarkets into meals for the homeless. The Italian chef, famous for his world renowned restaurant Osteria Francescana has set up a foundation Food for Soul after the Milan Expo with the intention of opening soup kitchens across the world with the aim of feeding the world's poor with food that would otherwise be thrown away. In the process, he has sought the support of some of the world's best chefs who go to … Continue reading
Toya Eatery in Manila is Restaurant to watch in Asia
Asia’s 50 Best Restaurants has announced Toyo Eatery in Manila as the 2018 recipient of the Miele One To Watch Award. Selected by the organisers of Asia’s 50 Best Restaurants, in collaboration with its regional experts, the award is presented to a restaurant that is outside the Asia’s 50 Best list but is identified as the rising star of the region. Toyo Eatery’s owner-chef Jordy Navarra will formally accept the award at the sixth annual Asia’s 50 Best Restaurants awards, on 27 March, in Macao. The name Toyo derives from the Filipino word for ‘soy sauce’ and reflects Navarra’s philosophy: Toyo Eatery’s menu draws inspiration from … Continue reading
Thomas Bühner returns to Villa Louise
Thomas Bühner, chef of 3 Michelin star resturant La Vie, in Osnabrück, North West Germany was recently a guest at Villa Louise for a dinner which forms part of the 'seventh' season. Villa Louise, an offshoot of asset manager Creutz and Partners has been inviting some of the world's best chefs to cook at their premises to collaborate, cook and share their creativity with their clients. This was not the first time that the German chef was guest of Villa Louise which today has accumulated 78 stars. Bühner is chef of one of the best restaurants in Germany and you can see why. At the dinner he focused on exceptional ingredients and worked … Continue reading
Everything needs to change – René Redzepi’s aim to reinvent the restaurant goes way beyond the kitchen
'For things to remain the same, things will have to change'. That is probably one of the most famous quotes from The Leopard, a novel written by Giuseppe Tomasi di Lampedusa. This is not what René Redzepi, chef of the world famous Noma has in mind. When he took the stage at Parabere Forum in Malmo last week he said that the problem is that everything needs to change. "My vision for Noma is not to be the best restaurant in the world but that it will be the best place to work in the world." The change he is looking for is not one that keeps everything the same but rather one that brings a fundamental shift in the restaurant industry. He is … Continue reading
All roads lead to Lyon next weekend for attable festival
All roads lead to Lyon next weekend as the city welcomes European chefs from for attable festival, a prototype edition that starts on Wednesday but culminates in a series of events and dinners on Saturday and Sunday. The young Austrian collective for a progressive society will take over the Le Bistrot du Potager Gerland for what promises to be a unique dinner at Florian Remont's restaurant. The Austrian chefs need no introduction, they have all featured in GELINAZ! Does Upper Austria last summer. They are Konstantin Filippou, Felix Schellehorn, Lukas Nagl, Milena Broger and Lukas Mraz. The other Austria rising star Philip Rachinger, the … Continue reading
Highlights
Gorka Izagirre wines: Making the impossible possible
Visitors to the Basque country will have definitely tasted the Txakoli, a local white wine that is drunk everywhere you go. But outside the region, the wine is extremely difficult to find despite the fact that it washes down well with food. When you visit the Azurmendi galaxy, a three Michelin star restaurant a few kilometres outside Bilbao in the idyllic Larrabetzu, you will not only find the sister restaurant Eneko, recently awarded with a Michelin star but also the headquarters of Bodega Gorka Izagirre, a newish and enthusiastically … Continue reading
Anchoas Royo: Making anchovies that are fit for three Michelin star Azurmendi
In a few weeks time, it will start to get busy for the small Basque anchovy producer Anchoas Royo located in the small fishing village of Bermeo in Spain. As the weather starts to get better, in the month of April, the boats will embark to catch the anchovies in the bay of Biscay. These are best between the months of April and June because the fish are bigger in these months. From here begins a long process of maturing the fish before they are ready to be sold on the market. After the fish reach the factory, they are salted and they will … Continue reading
Roscioli: When in Rome do as the Romans (and the chefs) do
There is the World's 50 Best Restaurants list and then there is Roscioli. If some 'rebel' voters would have their way, then Roscioli Salumeria con Cucina in Rome would be a permanent fixture on the list. And when you visit you can sort of understand why. If there was a price for the best curated salumeria in the world this would win hands down. At Roscioli it is not necessarily about the preparation that goes into the dishes but rather about the curation of the best ingredients that the Rosciolis can procure from the cheeses to the cold cuts … Continue reading
Noma opens bookings for vegetable season which runs from June to September on 5 March
If you are tempted to visit Noma, which reopened on 16 February, Monday 5 March is your opportunity to try and secure a table for the vegetable season which runs from late June through to mid-September. Cooking with vegetables has always been a favourite of Noma but it is the first time that they are daring to create a menu entirely out of vegetables and to make it as delicious as one with meat. Noma will be offering a vegetarian menu and a vegan menu. You can attempt to secure a table for 2, 4, 6 or 8 on the Noma website at 4pm (Copenhagen … Continue reading
Nacarat (Amsterdam): ‘To die for and believe me I really like living’
I dutifully followed my wife who was climbing up every floor of the Hudson’s Bay Department store on Rokin in Amsterdam. It felt like it was the Via Dolorosa. Then, in between the suede boots at a 70 per cent discount and the new collection of bright yellow bikinis that Ralph was offering while it was minus three outside, I saw a sign I could finally warm to. Restaurant, it said. I hunched my shoulders and overtook the spouse, shoving her to the side with all the grace of an American football player who is about to be reunited with the … Continue reading
8 energizing things to eat after morning exercise
After a morning jog or any workout session, our body needs specific nutrients to repair muscles and stabilize blood sugar levels and refill lost energy. You feel exhausted, tired and hungry post morning run. So, it is essential to eat a mix of foods that can improve recovery and boost up the energy level in your body. So, read on to know about the 8 foods to eat after a workout. 1. Greek Yogurt Greek yogurt also known as powerhouse of low fat protein has double the amount of protein and carbohydrates compared to regular yogurt. You can … Continue reading
Is this the future of cookbooks? René Mathieu creates first ever augmented reality book
René Mathieu, the Belgian chef of Michelin star Luxembourg restaurant Bourglinster will shortly be launching the first ever augmented reality recipe book. The book Vegetal (published in French) is much more than a recipe book. It showcases the creativity of the chef but just in his cuisine (he has an 18 score in the Gault-Millau guide) but also his way of looking at the future of cookbooks using augmented reality. What is special about the recipe book is not just its design which includes the way to plate the dishes, what plates to use … Continue reading
Noma 2.0: A new star is born
Every season when football players return back from a few weeks break and start their pre-season training with their club they are not in their finest form. There might be a new coach, new players, new tactics to assimilate. The first few matches can be excruciating not only for the coach and players themselves but also for the supporters and journalists. The latter have to write about those friendly matches as if they are the final of the Champions League to sate the interest of the supporters. The reality, however, is that it is way to … Continue reading
André Chiang gets lifetime achievement award for Asia
André Chiang, the acclaimed chef-owner of Restaurant André in Singapore (which closed its doors for good on 14 February) and Raw in Taipei has been awarded the Lifetime Achievement Award for Asia. Part of the Asia’s 50 Best Restaurants Programme, the award is voted for by members of Asia’s 50 Best Restaurants Academy, comprising over 300 leaders in the restaurant and culinary industries throughout Asia. Acknowledging the honour, Chiang said: “While I was thrilled to be the first Chinese chef to appear on The World’s 50 Best Restaurants … Continue reading
Inside the new Noma where René Redzepi has reinvented the restaurant
Twenty builders were still working frantically a few minutes before the opening of the new Noma in Copenhagen on 16 February. For the past weeks, René Redzepi and his staff had to pull up their sleeves, buy safety hats and help the workers with the finishing touches. The creative process had been finalised by then, the menu was ready to serve the first customers but the building works were delayed. The stress was palpable but there was no time to relax because further delays would have meant bankruptcy as René Redzepi himself told Richard … Continue reading
Q&A with Nick Bril: ‘I get a good vibe in Antwerp. Being here is closer to my style of cooking’
Nick Bril runs The Jane in Antwerp considered by many to be one of the most stunning if not the most stunning restaurant in the world. We recently caught up with him to learn more about him, what drives him and how it feels to run a very busy restaurant. In this second part of our interview, we delve into what inspires him, who he considers to be his mentor, his move from the Dutch region of Zeeland to Antwerp and much more. You moved from Zeeland in the Netherlands to a city like Antwerp in Belgium, from nature to a buzzing city? How was … Continue reading
Jose Avillez of Belcanto restaurant in Lisbon to cook at Brussels restaurant Bon Bon
José Avillez, the Portuguese chef of two Michelin star restaurant Belcanto in Lisbon will be the second chef to cook at the Bon Bon Origins collaborative dinner series which takes place on Thursday March 29. Christophe Hardiquest, chef of the two Michelin star restaurant Brussels restaurant Bon Bon launched Bon Bon Origins out of the desire to rediscover traditional Belgian recipes that have stood the test of time but deconstructing them and bringing them to life again in a contemporary way, he will be organising collaborative dinners with … Continue reading
Less is more, make that your mantra – Nancy Singleton Hachisu
Isabel Gilbert Palmer interviews food writer Nancy Singleton Hachisu about food in Japan. Phaidon will be publishing her third book called Japan the Cookbook on 6 April. Nancy says that Japan the Cookbook is not an examination of regional cooking traditions, as much as a curated experience of Japan's culinary framework from a specific moment in time. Using both line and generous strokes, she said she has put together what she hopes is a broad and rich picture of the food of this island nation. Three years in the making, the book hs a collection … Continue reading
Formidable team cooking at new Valletta restaurant, Risette
If a bank manager had had his way Andrew Borg might be cooking fast food till this day. But the Maltese chef is persistent, contrarian and never gives up even when the going gets tough. His persistence meant that he successfully ran the Black Pig making a name for himself not only locally but also with international visitors to Malta. But it was not just the bank manager that he had to convince but also a local crowd that did not necessarily understand what he was doing. The chef patron of Black Pig Restaurant ended up closing the restaurant … Continue reading
Bee Satongun named Asia’s best female chef for 2018
Bongkoch ‘Bee’ Satongun, chef of Paste restaurant in Bangkok, has been named Asia’s Best Female Chef 2018. A self-taught chef, Satongun honed her culinary skills while working in her family’s local restaurant. Since opening the original Paste in 2013 with her Australia-born chef husband Jason Bailey, Satongun has committed herself to educating diners on the complexity, layers and refined flavours of Thai cuisine. The couple went on to open the current incarnation of the restaurant in Bangkok’s Gaysorn Village luxury mall in 2015. Dedicated … Continue reading
Nick Bril: A chef and entrepreneur who knows exactly what he wants
Nick Bril is ambitious and driven. As a chef and entrepreneur he knows exactly what he wants though there is a certain inner struggle to determine when he will start to push the boundaries at The Jane, Antwerp. At 33, he has been cooking at the highest level for a long time having been the sous chef with his business partner Sergio Herman at Oud Sluis, a 3 Michelin star restaurant that closed at the end of 2013. He has experienced the trappings of the coveted three Michelin stars and is not in a hurry to get there though he aspires to get … Continue reading
4 ways space design impacts restaurant and bar revenue
Most people eat with their eyes first. As such, food that look great on photos are really effective in enticing customers to order certain dishes. Bar and drinking establishment owners also use the same technique to encourage patrons to try new concoctions or beverages on their menu. Representatives from leading restaurant interior design companies say that you can also use this same principle on your restaurant or bar interior design to get more customers and ultimately, boost your income and profits. The interior design of a dining or … Continue reading
Bruges to host JRE congress in 2019
The Belgian city of Bruges will host the 2019 congress of the Jeunes Restaurateurs Europe (JRE), the new president of the Belgian association Olivier Massart announced. This is the second time that the event is being organised in Belgium, the first congress was held in Brussels in 2005. Massart, the chef of O de Vie in Juprelle said the congress will focus on the theme the Gift of Good Food - never ending passion and is expected to attract over 300 chefs together with their partners from all over Europe. The association JRE groups chefs … Continue reading
Two of the World’s best female chefs to cook in Berlin for first NEU dinner series
The brand new NEU dinner series will kick off on Tuesday February 27 bringing Ana Roš, the World's Best Female chef 2017 and Roman star-chef Cristina Bowerman to the German capital to cook a unique and collaborative multi-course dinner alongside Sebastian Frank, Berliner Meisterkoch 2017 and best European chef of the year 2018 as well as young chef-prodigy Lukas Mraz who featured in GELINAZ! last year. 60 diners will experience the collaborative work of these four chefs at the dinner hosted at legendary Anomalie Art Club in the … Continue reading
Nine top chefs to cook at Sven Elverfeld’s Aqua in Wolfsburg
Nine chefs of three Michelin star restaurants will be cooking in separate events at the restaurant of Sven Elverfeld, Aqua in Wolfsburg, Germany. The German chef of the the three Michelin star restaurant announced the events to celebrate 10 years of 3 Michelin stars on his Instagram page. The chefs are Jan Hartwig of Restaurant Atelier in Germany, Niko Romito of Reale in Italy, Andreas Caminada of Schauenstein in Furstenau, Switzerland, Rasmus Kofoed of Geranium in Denmark, Jonnie Boer of De Librije in the Netherlands, Norbert … Continue reading
Michelin Guide accepts decision of Sébastien Bras to hand back stars
Sébastien Bras who runs the three Michelin star restaurant Le Suquet restaurant in Laguiole, France has announced that the Michelin Guide has accepted his request to remove the restaurant from its 2018 selection for France. "I would like to thank them for accepting my decision," the French chef wrote on his Facebook page. "I will now open a new chapter in my professional life without the Michelin stars but with the same passion for cooking. We will continue, together with our team, to ensure that our customers experience the magic of the … Continue reading
The Jane Table by Nick Bril officially launched
Nick Bril, the chef and co-owner of The Jane, one of the world's most stunning restaurants last week launched The Jane Table, a private dining room in his office at PAKT, just metres away from the former military chapel where The Jane is based in Antwerp. "When I saw PAKT, memories immediately went back to a schnapps producer I visited in Copenhagen. The company was located in an industrial building on the 4th floor. I loved the place immediately and I got the same feeling when I saw this site which is industrial, rough and unique in the … Continue reading
Gregorio Rotolo: The radical cheese maker of Scanno, Abruzzo
Niko Romito, the chef of three Michelin star restaurant Reale in Castel di Sangro is driving us to the heart of the national park of Abruzzo to a formidable shepherd and cheese maker Gregorio Rotolo. It is a cold brisk morning in December just before Christmas when we stop to allow a pack of at least 50 deer to cross the road a few kilometres away from the idyllic mountain top village of Scanno. On the outskirts of this village, 5 kilometres away is the agritourism of Gregorio Rotolo, a cheese maker that is often considered a legend in this … Continue reading
Sergio Herman to open Frites Atelier Amsterdam in Brussels and Gent
After the successful opening of Frites Atelier Amsterdam in Antwerp, Sergio Herman has announced that new shops will be opened in the Belgian capital city Brussels and in Gent. The dates and location of the successful chain of french fries has not yet been announced. Launched in 2016 in the Netherlands, Frites Atelier Amsterdam has shops in the Hague, Utrecht, Arnhem and Antwerp. A shop in Amsterdam is also set to open shortly. There seems to be no stopping Sergio Herman. After deciding to stop cooking full time at the end of 2013 when … Continue reading
Q&A with Bart de Pooter: I have a collection of thousands of food photos
Bart de Pooter has no problem with clients taking photos in restaurants. He says he has got a collection of thousands of photos of food he has eaten in restaurants. Bart is in many ways a pioneer. He was the first Belgian chef to put his name to two Michelin starred restaurants in the country, he was one of the first chefs to venture to Asia when it was still not on the radar screen of world gastronomy like it is today. This is the second part of our interview in Q&A format. Who are the chefs that have inspired you … Continue reading
Niko Romito and his deceptively simple cuisine at Reale
Niko Romito never thought of becoming a chef. He had never even cooked before opening his restaurant and did not even know how to cook an egg. He cooked for the first time at Reale in Rivisondoli, Abruzzo, a village of less than 450 inhabitants. His father had opened it as a pastry shop in 1970 converting it into a restaurant 30 years later as the original Reale. He was neither passionate about cooking nor food and did not even come from a family of restauranteurs because the restaurant had only been open for 2 years. But as fate had it, … Continue reading
Showcase of Belgium’s heritage, traditions and roots at first Bon Bon Origins dinner
Thursday 19 January, Restaurant Bon Bon, Brussels: A few days after the shock announcement that Hertog Jan, one of two 3 Michelin star restaurants in Belgium would close at the end of this year, chef Gert de Mangeleer was cooking his first ever collaboration dinner in Belgium as guest of Brussels chef Christophe Hardiquest. This was the first Bon Bon Origins Dinner, a series of dinners created by Hardiquest, chef of two Michelin star restaurant Bon Bon who has been going back to the origins researching stories and recipes that are part of … Continue reading
Eneko Atxa of Azurmendi to launch best farmers award later this year
Imagine a world where you could find the best producer of eggs in Italy at the click of a button. That is what Eneko Atxa, chef of three Michelin star restaurant Azurmendi has set out to do this year. Called the Best Farmers award, his dream is to give farmers and producers the importance they deserve. "Today, chefs are considers as rockstars but if we can achieve that for farmers, maybe the world will be a better place," Eneko told Food and Wine Gazette in Larrabetzu. "During 2018, I want to create a platform that gives … Continue reading
JAKIN(N): Eneko Atxa ‘cooking up the future’
On a perched hill in Larrabetzu on the outskirts of Bilbao, Eneko Atxa, the Spanish chef of acclaimed restaurant Azurmendi is ‘cooking up the future’. Using Jaki, the basque term for meal and Jakin, the term for knowledge he is building an ecosystem that builds around knowledge and meals. With his idea he wants to foster a sustainable, healthy and a fair society through gastronomy. Those are the three elements that are the pillars of his work. Eneko has taken up running recently and he intends to run a full marathon this year. “Running … Continue reading
New start for Gert de Mangeleer and Joachim Boudens after decision to close Hertog Jan
Gert de Mangeleer and Joachim Boudens may have decided to close Hertog Jan to gain more flexibility but they will certainly be keeping themselves busy. They want to pursue other opportunities even if they want to do it on their terms. "The decision to close Hertog Jan was not something we took yesterday. We had been discussing about the possibility of closing the restaurant for more than one and a half years," Gert de Mangeleer said. Chef Gert de Mangeleer and sommelier Joachim Boudens, the joint-owners of 3 Michelin star restaurant … Continue reading
Belgian top restaurant Hertog Jan to close its doors
Dreams come true, new stories start Hertog Jan, the three Michelin star restaurant of top chef Gert De Mangeleer and sommelier Joachim Boudens, will close its doors after 13 highly successful years. Gert and Joachim shocked the Belgian gastronomic scene and the culinary world with a press release sent in the middle of the night announcing that they have achieved their greatest dreams with Hertog Jan and want to stop at the height of their careers. The duo are looking to the future with great energy and entrepreneurial spirit and are already … Continue reading
Bart de Pooter: A dinner that changed everything
Every person has a defining moment which makes you change paths or perspective. For Belgian chef Bart de Pooter that moment came at the dinner table of legendary restaurant el Bulli. He had been running Pastorale, a two Michelin star restaurant in a small village, Reet, close to the city of Antwerp for 26 years but that dinner changed everything. “When I went there and was served 26 courses, I felt very frustrated when I returned home because I realised that out of all those courses, I could maybe only create 3 dishes,” said Bart. He … Continue reading
Massimo Bottura opens new restaurant in Florence with Karime Lopez as chef
Massimo Bottura, chef of the internationally renowned restaurant in Modena, Osteria Francescana has opened his first Italian restaurant outside his home city of Modena in Florence. The restaurant opened to the general public today, 10 January 2018. The chef in charge is Karime Lopez, a Mexican cook who previously worked alongside Virgilio Martinez of Central, Peru and René Redzepi of Noma among others. She also worked at Mugaritz in Spain, Puyol in Mexico and Ryugin in Tokyo, Japan). She moved to Italy last year when she married Takahiko … Continue reading
The Jane launches private dining room
Nick Bril, chef of The Jane in Antwerp has launched a private dining room in his office at the PAKT complex just a few metres away from the award winning restaurant. The Dutch chef of The Jane who opened the restaurant together with Sergio Herman, who we worked with at Oud Sluis, told Food and Wine Gazette that the private dining room will give the restaurant and its team more flexibility to enjoy their work. "It is great because it will give me the liberty to manage the reservations without the need to have it fully booked because the space … Continue reading
Nick Bril to open new restaurant in Antwerp
Nick Bril, chef of award winning restaurant The Jane in Antwerp will be opening a new restaurant in the Belgian city of Antwerp. The restaurant is set to open later this year. The Dutch chef who partnered with Sergio Herman to open The Jane after working with him at Oud Sluis for many years told Food and Wine Gazette that he will be working together with a new hotel which is opening its doors just 100 metres away from The Jane. The new restaurant which will be more simple and more accessible than what one can expect from Nick Bril and The … Continue reading
Bar Crenn to open next to Atelier Crenn on 20 February
Dominique Crenn, the successful chef of Atelier Crenn has announced that the extension to her world renowned restaurant Bar Crenn will open on 20 February in San Francisco. Featuring recipes from some of France's food giants like Alain Ducasse, Pierre Sang, Yannick Alleno and Guy Savoy among others this will be a completely different offering to Atelier Crenn. Bar Crenn, while adjacent to Atelier Crenn will be different. The wine director Matt Montrose has amassed a collection of the great wines of France and beyond that channel their … Continue reading
Marvin Gauci: The Maltese chef and restauranteur eyeing overseas expansion
Marvin Gauci is one of the most successful Maltese restauranteurs and chefs. After opening four successful restaurants in Malta, of which one is his ‘flagship’ Tarragon where he made a name for himself, he has opened his first restaurant outside the Mediterranean island of Malta in the Hungarian capital city Budapest. Caviar and Bull, the second restaurant with the same name is housed in the Corinthia Hotel in Budapest. “If you would have asked me a year ago whether I would open a restaurant outside Malta, I would have told you that this was … Continue reading
New scholarship gives opportunity to aspiring chefs to work at Mugaritz and Atelier Crenn
Aspiring chefs with less than three years' experience in a professional kitchen will be able to gain experience at Mugaritz in San Sebastian, Spain and Atelier Crenn in San Francisco, USA over a three-month period. The new scholarship called the 50 Best BBVA Scholarship was announced by the World’s 50 Best Restaurants organisation and Banco Bilbao Vizcaya Argentaria (BBVA) The annual scholarship scheme will identify talented chefs and seek to develop their potential with the aid of internships or ‘stages’ in the kitchens of some of the … Continue reading
Restoring the Valletta food market to its former glory
The closed food market in Valletta was in a state of decay, a few shops remained in what was once the place where people used to come from all across the island to shop there. There were butchers, fishmongers, cheesemongers and every family seemed to have their favourite supplier. That has changed thanks to the refurbishment of the Is-Suq tal-Belt as it is known by the locals. The food market opened its doors officially on 3 January and crowds have started to flock there first out of curiosity but also to savour the food that is on offer … Continue reading
A Scandinavian Christmas tale
It is Sunday 12 November and I’m sitting on the lounge soaking up the warm sun lapping my face as it makes its way through the window. Outside its 22°C and I’m wondering about the oddity of this weather only a month and few days away from Christmas. Not that I’m complaining but as much as I like the sun’s warmth and the light it emits, I long for the cosiness surrounding the colder months. As in recent years, this autumn was pretty mild in Malta. It is almost a cooler version of summer. It could be that distant memories start to fade, but I … Continue reading