ANTWERP: Seppe Nobels still remembers the first dish he served on the night Graanmarkt 13 opened for the first time 10 years ago on 13 February. It was a carpaccio with old Brugge cheese and truffle. Little did he know that this dish, while representing a beautiful memory is not a dish that he would be serving nowadays in the restaurant in Antwerp. “Today, I work a lot with vegetables. We have our own fields 20 kilometres away from Antwerp and we have a farmer there who lives on the farm and supplies us with produce which is completely biodynamic,” Seppe told Food and Wine Gazette. For the 10th anniversary of the restaurant opening, Seppe has looked back at dishes he has prepared over the past 10 years and created a unique menu that is being served for just 10 days. “When I took some of the most important dishes over the past 10 years I ended up with 25 dishes. But now I only work with seasonal produce and local ingredients from Belgium (and the Netherlands which is less … Continue reading
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Grapes and Heroes: Save the walls in Cinque Terre crowdfunding initiative launched
RIOMAGGIORE, ITALY: Four women, Alessandra, Karin, Amy and Claudia have joined forces to save the walls of the Cinque Terre. Together a number of wine growers from the Cinque Terre, they hope to raise funds through a crowdfunding campaign called Grapes and Heroes. With the funds, they aim to rebuild stone dry walls that over the centuries have been crucial in maintaining the balance of this incredibly fragile landscape. Storms in one of the wettest November and a final torrential storm in December 2019 were the straw that broke the camels back. These walls are the backbone of the Cinque Terre, keeping the steep hillside erect and safeguarding the villages below. The Cinque Terre, five picturesque villages that dot a dramatic stretch of coast along the Italian Riviera, became a Unesco World Heritage Site in 1997 thanks to its unique, man-made terraced landscape. “At this rate, the number of walls that collapse will always be greater than those we can rebuild. What makes … Continue reading
Seven female Hong Kong personalities to cook for charity with Vicky Lau at Tate Dining Room
HONG KONG: Vicky Lau of Hong Kong Restaurant Tate Dining Room is welcoming seven inspiring female figures from various industries for a charity collaboration dinner. The dinner will take place on 5 March to celebrate International Women's Day on 8 March. On the evening, guests will take part in an event that showcases some of Hong Kong’s most esteemed female icons' culinary talents, each contributing one course to the evening’s 8-course tasting menu. All proceeds from the dinner will be donated to participating “guest chef” and yoga therapist Margaret Chung’s BEYOND Foundation. The Foundation is dedicated to make Hong Kong a better place for children with special needs, and ensuring they live life to the fullest potential. BEYOND’s mission extends to supporting and equipping families with the appropriate resources, engaging community experts, providing grants for access to therapy sessions, fostering public awareness and a culture of inclusion, and more. The Special 7 … Continue reading
Sourdough workshop and how to run a natural wine and cheese cellar workshop to be held at Hisa Franko in March
Sourdough bread at Hiša Franko Guests of Hiša Franko, the restaurant of Ana Ros and Walter Kramar will be organising workshops during the month of March at their restaurant in Kobarid, Slovenia. The workshops are being organised for guests who have a reservation for dinner and/or have booked a room and dinner at the restaurant. There will be two workshops. One will be about the making of sourdough bread while the second will be on how to run a natural wine and cheese cellar. Throughout the month of March, Nataša Đurič and Riccardo Amodeo will organise the the workshop on sourdough bread every Wednesday, Thursday and Friday in March. There are two times available, either at 4pm or at 5pm. In 2011, Nataša Đurič gave up commercial yeast and focused on the world of bread made from natural yeast. She has led several workshops on natural yeast baking in Slovenia and abroad and has authored the book “Kruh z drožmi” (Bread with natural yeast). She also has an award winning … Continue reading
Massimo Bottura to open second Gucci Osteria in Los Angeles
Massimo Bottura, chef of the internationally acclaimed restaurant in Modena, Osteria Francescana, will open a second Gucci Osteria in Los Angeles. The first Gucci Osteria opened in Florence in January 2018 under the helm of Karime Lopez. In less than two years the restaurant clinched a Michelin star. The second Osteria Gucci will open on 346 Rodeo Drive in Los Angeles. The Italian chef made the announcement on his Instagram account: “Knock Knock! Who’s there? It’s me. It’s time to open! It’s February 8th. Get reaady”. https://www.instagram.com/p/B8SvZfNJ0DS/?igshid=bh9oxie26zqc There was no announcement as to who will lead the kitchen of the new Los Angeles restaurant but in his Instagram post, Massimo tagged Mattia Agazzi, Tamara Rigo and Marino Monferrato. The first Gucci restaurant is housed inside the historic Palazzo della Mercanzia, which housed the Gucci Museo. Conceived by creative director Alessandro Michele, the designed space features a store with … Continue reading
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Charity dinner at L’Air du Temps in aid of Iles de Paix
LIERNU: Fresh from a visit to Peru with Belgian NGO Iles de Paix last December, chef Sang Hoon Degeimbre of restaurant L’Air du Temps is organising a charity dinner later this month. The aim of the fundraising activity is to raise funds for farmers who are working to create an independent, stable and sustainable life. Together with the gardener of L'Air du Temps, Benoit Blairvacq, San travelled to Peru to meet with families of producers from the Huánuco region. During their visit, San and Benoit discovered their methods of cultivation and production. They discussed how to work with some of their products. For San and Benoit, who are … Continue reading
First two courses by René Redzepi’s MAD Academy announced
COPENHAGEN: The first two courses organised by the MAD Academy will be held in the fall of 2020. These will be the first courses of the Academy that is fully funded by the Danish government and run by the MAD Academy which was set up by chef René Redzepi. René Redzepi said that together with Magnus Faviken, the director of the school, he hoped to meet the applicants in person in autumn in Copenhagen. The first two programmes focus on Leadership & Business and Environment & Sustainability. The leadership and business course will run from October 5-9 and on October 19-23 and will focus on the need for functioning leadership in … Continue reading
New experiences in restaurant design: IYO Aalto, unexpected story of contemporary Japan in Milan
MILAN: There is the contemporary idea of Japan in the project that the Italian architect Maurizio Lai has developed for IYO Aalto. This is the second restaurant of the group after IYO Taste Experience. The latter is the only Japanese restaurant in Italy awarded a Michelin star. Subtle references to tradition give way to a contemporary and pure design language, conceiving a place where essential materials and light merge to form a different narrative. Maurizio Lai has created a restaurant where the founding values of IYO are transferred to the space. IYO Aalto offers a dual experience, in an environment designed right down to the … Continue reading
A trip to Japan as Kawate, Shimizu are first guests of Gert De Mangeleer for Chef’s Invitation
Susumu Shimizu (left) with Gert De Mangeleer (centre) and Hiroyasu Kawate of Florilege (right). Photo by Piet De Kersgieter BRUGES: Without a shadow of doubt, LESS Eatery in Bruges was among Belgium’s most exciting restaurant openings last year. The restaurant of Gert de Mangeleer and Joachim Boudens has been designed in a way that gives the restaurant a certain buzz that could fit well with a metropolitan city such as New York or Tokyo. They decided to open it in Gert’s hometown. After clinching a star within less than a year under the helm of young Ruige Vermeire, Gert de Mangeleer is inviting chef friends from around the world to … Continue reading
Valeria Piccini: ‘It is a good moment for Italian cuisine’
Chef Valeria Piccini from Da Caino restaurant in Montemerano, Tuscany had never been to Asia when she got a call from Angelo Agliano to be the first of five female Italian chefs to cook at Tosca di Angelo at the Ritz Carlton Hong Kong. She immediately accepted because she is always of the view that she can always learn something from such events. But the shock of the first few days in a new continent and a new reality was very evident. “I am not used to the chaos of the city. I come from a tiny village where there are probably more chickens than people. It is chaotic but you could say the same about Rome, Florence or any other city in … Continue reading
A chance to be mentored by Manu Buffara
BERLIN: Creative practitioners and cultural producers working in all creative fields anywhere in the world are being encouraged to apply with projects that could benefit from the expertise of one of the mentors in this edition, and from that mentor’s unique approach to material and knowledge production. In its fifth edition, Forecast selects six different mentors every year, all accomplished in their respective fields, who determine the nature and content of every iteration. The mentors in Forecast’s fifth edition are chef Manu Buffara (Brazil), curator Koyo Kouoh (Cameroon), writer and researcher Evgeny Morozov (Belarus), visual … Continue reading
Third edition of Fruto to focus on water and food as health
The third edition of Fruto, Dialogues on Food will focus on water and food as health. Conceived by Alex Atala and Felipe Ribenboim, the annual seminar takes place in São Paulo, from January 24th to 26th, at Unibes Cultural, and will be livestreamed on its official social media pages The seminar continues to be a platform for engagement and mobilisation for dialogues about food, sustainability, and the challenges and solutions for now and years to come. For the first time, the event will be open to the general public, free of charge, on Sunday (26th). FRUTO was created by chef Alex Atala and cultural producer Felipe Ribenboim, with the … Continue reading
The Sicilian on top of the world in Hong Kong
Angelo Agliano with his team at Tosca di Angelo HONG KONG: If Angelo Agliano’s parents had their way, he would not be cooking today. For five years, while he was at school he would go to work in a restaurant in the weekends and also during the evenings. “They were against me working in a restaurant but I finally won my battle because that is what I really wanted to do.” It was not his perseverance when he was young that marked his career. For that, you need to fast forward some years when at the age of 26 he was asked to cook for French legendary chef Joël Robuchon’s 60th birthday. It is an evening he still remembers very vividly and … Continue reading
Face to face with snake soup in Hong Kong
HONG KONG: No one spoke a word of English when we walked in to She Wong Lam, one of the last remaining snake butchers in Hong Kong. We are early. She Wong Lam serves soup normally from 11am till 4pm but Andrea Petrini had promised us a breakfast that starts with what he called a ‘snake cappuccino’. We fill the small room which has been serving snake for more than 125 years. The air is heavy. Some say there is an intense smell of snake. If I had to be honest, I cannot really smell it. But there are cages with snakes at the entrance to the restaurant all marked as poisonous. Before we sit at table, three men who are working inside the … Continue reading
Low Food starts first gastronomic lab of the Netherlands
Launch of Low Food Lab in Almere (Photo by Jan-Kees Steenman, 2019) ALMERE: The Low Food Lab launched recently in Almere in the Netherlands. This open-source platform is an initiative of the Low Food movement – set up by chefs and food entrepreneurs Joris Bijdendijk, Samuel Levie and Joris Lohman. It investigates how gastronomy can offer solutions to societal challenges in the food system. Chefs, farmers, food producers and scientists will work together in the next two years in the Low Food Lab to explore the potential of new, forgotten, not-yet-explored and undervalued products in the Netherlands. Low Food Lab is powered by Flevo … Continue reading
Paul Bocuse’s loss of three Michelin stars is no surprise
The iconic dish at Paul Bocuse: Soupe aux truffes VGE created in 1975 LYON: In Lyon, France's capital of gastronomy, the city is waking up to news that Restaurant Paul Bocuse will lose its third star when Michelin announces its results on Monday 27 January. The news was published exclusively by Le Point who called the news 'an electrochoc' and the effect of a bomb in gastronomy. The restaurant in Collonges-au-Mont-d'Or in Lyon had three stars continuously since 1965. But the news comes as no surprise because it has been rumoured since last year when Marc Haeberlin (L'Auberge de l'Ill), Marc Veyrat (La Maison des bois) and Pascal … Continue reading
The 12 trends that are likely to shape the 2020s
At the risk of making a fool of myself, the start of a new decade is normally a time for establishing what will be the trends in the next decade. And in this case, here are a few thoughts on where I think the world of food and wine and gastronomy is heading in the next decade. Looking back, it is hard to believe that things we take for granted today did not exist a few years ago. It would be hard to believe today that Instagram did not exist at the start of the previous decade. Today, the social media app has become the most important tool for chefs and restaurants. It is a force for what’s good and what’s bad in the world of food … Continue reading
Kawate from Florilege, Shimizu of Anis to cook at LESS Eatery for ‘Chef’s Invitation’
Gert de Mangeleer with Ruige Vermeire BRUGES: Inspired by his culinary discovery trips through Asia, Gert de Mangeleer is launching a new concept this year. Under the name Chef’s Invitation, Gert de Mangeleer of the Hertog Jan *** Restaurant Group will regularly invite his friends from all over the world to cook together in one of his restaurants. Two such events are already on the calendar for 2020. The very first ‘invitation’ takes place at LESS Eatery in Bruges on 29 and 30 January with chef Susumu Shimizu of Anis and chef Hiroyasu Kawate from Florilege (two Michelin stars and no 5. in the Asian 50 best). Both chefs have restaurants … Continue reading
Magnus Nilsson becomes MAD Academy Director: “there is potential to change the way our food system works’
Magnus Nilsson, the chef of Faviken, an acclaimed restaurant in Sweden, that closed for good at the end of last year, has been named the first MAD Academy Director. “We are thrilled to have a chef, leader and thinker of Magnus’ caliber on the team. Magnus was the chef and driving force behind Fäviken Magasinet, the internationally-renowned restaurant. As the Academy Director, Magnus will not only oversee the development of the Academy’s programming, but he’ll be able to share his experience and insight with the MAD community,” said MAD’s Executive Director Melina Shannon-DiPietro. Chef and co-owner of restaurant Noma René Redzepi … Continue reading
Gert de Mangeleer and Joachim Boudens to open BABU, a steamed bun concept in Ghent
Gert de Mangeleer and Joachim Boudens will open a new concept in Ghent later this year which will specialise in steam buns. The new steamed bun concept will be called BABU. The stuffings of the buns will be inspired by Gert’s travels around the world. Some of the menu items will include the Classic Bun inspired by Hong Kong’s char siew pau or roast pork bun. He will also present other stuffings such as Korean fried chicken with fermented white cabbage, Israeli falafel with hummus as well as a Merguez with fried onions. There will also be stuffings from Belgium such as the classic curryworst. He told Michelin Guide Hong Kong that he … Continue reading
Norbert Niederkofler cooks the mountain at St Hubertus
SAN CASSIANO: Norbert Niederkofler loved the mountains but wanted to travel so he left South Tyrol to cook his way around the world. In 1993 he returned to the region and was given the opportunity to be chef at the pizzeria of the Hotel Rosa Alpina in San Cassiano at the base of the Dolomite mountains in 1994. At the time, the hotel restaurant was a humble pizzeria and signs of this are still visible in the restaurant kitchen of this 3 Michelin star restaurant. Norbert took this restaurant and slowly but surely has turned the St Hubertus into one of Italy's culinary meccas and one of the latest Italian restaurants to get the 3 Michelin … Continue reading
Highlights
Ricardo Chaneton invites Virgilio Martinez, Pia Leon and Agustin Balbi at MONO in January
HONG KONG: A few weeks after the opening of MONO restaurant, Ricardo Chaneton has invited three South American chefs to join him for a unique eight hands dinner. Hong Kong based Agustin Balbi from Haku will join the power couple Virgilio Martinez of Central Restaurante and wife Pia Leon of Kjolle for a one-night-only event showcasing the multi-faceted cuisine of their South American roots. The dinner will take place on 22 January and will feature two dishes and a canapé from each chef. Mono is the latest addition to JIA Group's growing … Continue reading
René Redzepi takes three month sabbatical, to propose it to staff members at full pay
René Redzepi is not just at the forefront of gastronomy but has also been at the forefront of ideas on how to improve the wellbeing of his staff at noma. Together with his general manager, they have discussed a way to grant staff members a three month paid leave after they've spent a certain amount of years with them. In announcing this, he has also announced through an Instagram post that while they are figuring out how to implement the scheme within their organisation, he has decided to test this approach after working almost 18 years … Continue reading
Antonia Klugmann to cook at Tosca di Angelo in Hong Kong
HONG KONG: Italian chef Antonia Klugmann is the next chef to cook at Tosca di Angelo at the Ritz Carlton in Hong Kong. After the first four hands dinner with Valeria Piccini, it is the turn of Antonia Klugmann, one of the top Italian chefs in circulation to visit Hong Kong and cook with Italian chef Angelo Agliano. Antonia Klugmann left her law studies to pursue a career in the culinary world and is known for her creative ingredients-based cuisine at her restaurant L’Argine a Venco in Italy on the border with Slovenia. She opened the … Continue reading
Wolf, the first food market in Brussels opens its doors
BRUSSELS: The first Brussels food market opened its doors last weekend inside the headquarters of the former bank ASLK (Algemene Spaar en Lijfrentekas) or CGER (Caisse générale d'épargne et de retraite) as it is known in French. Inside the food market are 16 restaurants that can handle up to 755 people, a bar, a brewery, a chocolatier. It will soon have a bio market where customers can shop for produce. Thousands of locals and tourists alike have flocked to the Wolf food market over the past few days with queues forming outside to get a … Continue reading
Kobe Desramaults to close Chambre Séparée in December 2020
GHENT: Kobe Desramaults, the chef and owner of Chambre Séparée, the restaurant in Ghent will close it in exactly one year on 12 December 2020. It was always Desramaults' intention to open the restaurant for just four years. “It has been a great ride since the opening,” Kobe Desramaults said on Instagram. "In my mind, it makes a lot of sense to close a restaurant after four years. This end date pushed the team and myself from day one into 6th gear. To know the end date is to start dreaming of future projects," he said. Kobe said that … Continue reading
New book by René Sepul puts Wallonia in the spotlight
BRUSSELS: A new book written by food writer René Sepul and published by Sh-op Editions puts Wallonia, the French speaking part of Belgium, in the spotlight. La Wallonie, à pleines dents is the follow-up to the book Mange Wallonie published six years ago. "A lot has changed in the past six years in Wallonia. The book is a portrait of some of the positive developments in the region. Chefs have moved forward and are showcasing producers more and more," said René in his introduction to this book. The author said the choice of chefs and … Continue reading
Trattoria dell’Acciughetta: an innovative touch in Genova
GENOVA: No one goes to Liguria and Genova, the region’s main city for its food. At least no one did for many years. But young chef Simone Vesuviano and Giorgia Losi of Trattoria dell’ Acciughetta are working to change this. Ask many Italians who know their food and they would struggle to give you recommendations of where to eat in this region of Italy. Despite giving the world amazing olives like 'taggiasche' or more importantly pesto the region does not have a reputation when it comes to food. Giorgia Losi, who worked in marketing, had … Continue reading
Michelin adds Malta to its list of restaurant guides
MALTA: Amid the largest political crisis to have ever hit the tiny Mediterranean island of Malta, Michelin announced the release of an online guide on Maltese restaurants. The guide will be available free of charge. The Michelin guide will be revealed on 26 February on Michelin's digital platform guide.michelin.com Malta joins 32 countries that will be covered by the Michelin Guide in 2020. Gwendal Pullennec, the International Director of the Michelin guides said "Our mission at the Michelin Guide has always been to highlight the best … Continue reading
Massimo Bottura, Antonia Klugmann, Franco Cimini and Gabriele Bonci triumph in new 50 Top Italy guide
ROME: Osteria Francescana, in Modena, with chef Massimo Bottura; L’Argine a Vencò, in Dolegna del Collio (GO), led by Antonia Klugmann; Antica Osteria del Mirasole, in San Giovanni in Persiceto (BO), by Franco Cimini; and Panificio Bonci, in Rome, by Gabriele Bonci triumphed at the 50 Top Italy which was announced at the Teatro Eliseo in Rome on Monday 2 December. This free online guide is unique because it divides the Italian restaurant sector into four categories: over 120 euros, up to 120 euros, Trattoria/Osteria and Low Cost. It is a … Continue reading
Sergio Herman to open new restaurant Le Pristine in Antwerp in April
ANTWERP: Sergio Herman will open a second restaurant in Antwerp, Le Pristine, in April 2020. Following the success of The Jane, which he owns together with chef Nick Bril, the talented Dutch chef has set his sights on a new concept for Antwerp blending the terroir of his home region Zeeland with Italian flair. Le Pristine will open its doors in the fashion heart of the Belgian city at Lange Gasthuisstraat 13. It is likely to have a similar concept to the highly successful AiRrepublic in Cadzand. Sergio Herman will open Le Pristine … Continue reading
GELINAZ stay at home shuffle: The tofu camembert that gave the game away
BRUSSELS: On November 17, an innocuous post was published on Inua's Instagram page. It was a repost from one of the restaurant chefs. "After 60 or so trials and variations (some of which were the worse things I've tasted in a very long time we've finally reached consistency in something we're pretty happy with." With it they posted a photo of tofu treated like camembert made with soy milk. Thousands of kilometres away, at Bon Bon Restaurant in Brussels, Christophe Hardiquest and his team were wrecking their brains on the matrixes they … Continue reading
Vicky Lau to host Ana Ros, Manu Buffara and Leonor Espinosa at Tate Dining Room
HONG KONG: One-Michelin-starred Relais & Châteaux member TATE Dining Room has announced a series of exclusive chef collaborations for 2020. Chef-patron Vicky Lau will host exclusive dinner events with three of the world’s most pioneering female chefs, including Ana Ros (Hisa Franko, Slovenia), Manu Buffara (Restaurante Manu, Brazil) and Leonor Espinosa (Restaurant Leo, Colombia) from January till May 2020. TATE Dining Room’s all-female chefs’ residence program launches in tandem with The World’s 50 Best Restaurants’ “50-50” initiative … Continue reading
GELINAZ! and largest event ever: ‘Time to say the emperor has no clothes’
Andrea Petrini In less than a week’s time, on Tuesday 3 December at 8pm, 148 chefs will stay at home as part of the Grand GELINAZ Shuffle Stay in tour. What’s the big deal you may ask and why all the social media buzz about this event? We sat down with Andrea Petrini, one of the faces of GELINAZ! (And co-founder of the collective with Fulvio Pierangelini) who together with Patricia Meunier and Mat Gallet are organising the GELINAZ!’s most political event ever at Tosca Restaurant in Hong Kong. GELINAZ!, the collective of chefs born to … Continue reading
Valeria Piccini takes a touch of Tuscany to Angelo Agliano’s Tosca in Hong Kong
Valeria Piccini and Angelo Agliano at the four hands dinner in Hong Kong HONG KONG: Valeria Piccini and Angelo Agliano had never met before Valeria’s trip to Hong Kong. They had spoken briefly over the phone to plan a series of three four hands dinners. But you would not have noticed the moment they met on the 108th floor of the Ritz Carlton Hong Kong, the highest hotel in the world. Tosca, the restaurant run by Sicilian chef Agliano was hosting Valeria for the first in the series of events called Gems and Pearl which will see other … Continue reading
Christian Bau of Victor’s Fine Dining to cook at Agustin Balbi’s HAKU
Christian Bau HONG KONG: Between the 6th and 8th January, HAKU will kick off the New Year by welcoming renowned German Chef, Christian Bau of Victor’s Fine Dining for a special collaboration together with executive chef Agustin Balbi. Located in the heart of the picturesque Moselle vineyards in Schloss Berg, Victor’s Fine Dining was awarded its 3rd Michelin Star in 2005. It retains the honour to this day. The chef de cuisine and head host since 1998, Christian Bau was the youngest German chef to achieve the three-star accolade. He … Continue reading
Sang Hoon Degeimbre to take over Maru’s kitchen for 7th anniversary
BRUSSELS: Maru, the Korean restaurant in Brussels is celebrating its seven year anniversary with a very special dinner. Sang Hoon Degeimbre, chef of L’Air du Temps, a two Michelin star restaurant will be cooking at the restaurant on its seventh anniversary. The Korean born chef, who also operates other restaurants like San in Brussels and Gent will be taking over the Maru kitchen on Wednesday 11 December at 8pm for this seven course Banchan Style dinner. “The chef and owner of L’Air Du Temps will blow up the Maru Kitchen for a one night … Continue reading
Young talents shine in new edition of Belgian Michelin guide – two 2 Michelin star restaurants downgraded
Werner Loens, director of the Michelin Belgium and Luxembourg guide had announced in an interview in the local Belgian press that this would not be a vintage year for the guide given a number of issues which he highlighted including the cost of personnel and also regulations. In the end, there was one new 2 Michelin star restaurant when the guide was announced in Gent this afternoon. The new two-star restaurant is the Cuchara restaurant in Lommel that is run by chef Jan T`ournier. “Jan Tournier is extremely good in his kitchen, focusing … Continue reading
Star chef and top barista launch coffee
Syrco Bakker and Rob Clarijs (Photo by Joey Rietveld) ZEELAND: Dutch star chef Syrco Bakker and coffee specialist Rob Clarijs have joined forces to create Oostenwind, a sublime coffee in which you can taste their ambition, authenticity, pride and passion. The coffee has been available from 11 November at Pure C and selected outlets in the Netherlands. See here for details. Syrco Bakker earned his second Michelin star for restaurant Pure C in Cadzand in December 2018 and Rob Clarijs won the famous coffee Masters international coffee … Continue reading
‘Cruz del Sur began as a dream of having organic and tasty vegetables’ – Paula Segura Mallmann
Paula Segura Mallmann in her farm picking vegetables for the restaurant JOSE IGNAGIO: I met Paula Segura Mallmann, in high summer at lunchtime at Cruz del Sur in Jose Ignagio, Uruguay when it was at its peak with it regular and chic holiday house residents and the restaurant was busy…busy in a welcoming way, casual, relaxed, encouraging. Families were there, some were eating alone, some in small groups and a gaggle of golden haired little boys, who’d been free wheeling all morning and had left their bikes piled at the … Continue reading
Third edition of 50 Best BBVA Scholarship launched
Awards reception at The World's 50 Best Restaurants 2019, held on the 25th June at Marina Bay Sands, Singapore with winner Andersen Lee. Chefs from around the world have the possibility to win a scholarship to work at Mirazur in France, The Test Kitchen in South Africa and Leo in Colombia. These are the restaurants which will host the winner of the scholarship organised by The World’s 50 Best Restaurants with the support of Banco Bilbao Vizcaya Argentaria (BBVA). Entries are open for the initiative, which is in its third year. The … Continue reading
Teddington: the new Brussels bar and bistro with a ‘hockey theme’
BRUSSELS: Hockey is big in Belgium. After all the Red Lions, as the Hockey team is called are the current World Champions. A brand new address in Brussels that has just opened just off Place St Job in Uccle by Olivier and Catherine Lust, the owners of a gastronomic restaurant in Lasne called La Ligne Rouge. Teddington is housed inside a former printing press just off Place St Job, Uccle. The square in Uccle is at the crossroads of four of the commune's four hockey clubs and just a few 100 metres away from Royal Racing Club … Continue reading
20 year anniversary for Le Chalet de la Forêt: 3 dinners including one with Belgian legendary chef Roger Souvereyns
BRUSSELS: Le Chalet de la Forêt, one of Brussels top restaurants run by chef owner Pascal Devalkeneer is celebrating its 20th anniversary with a series of dinners including one with Belgian legendary chef Roger Souvereyns. The first dinner will be held on 16 November with René Meilleur, the chef of restaurant La Bouitte in Savoie. The second will be with Pascal Devalkeneer’s mentor Roger Souvereyns who has had a huge influence on a number of contemporary chefs and who was extremely famous during his time having three stars for his … Continue reading
Ricardo Chaneton to open his first restaurant MONO in Hong Kong in December
Ricardo Chaneton. Photo by Pieter D'Hoop HONG KONG: Chef Ricardo Chaneton, formerly Head Chef of the 3 Michelin Star and World’s no 1 restaurant (2019) Mirazur is set to open his first restaurant MONO in Hong Kong together with JIA Group, the Hong Kong- based hospitality firm that operates 14 restaurants in Hong Kong founded by Yenn Wong. MONO will open its doors on On Lan Street, Central, introducing a new take on contemporary French cuisine by South American-born Ricardo, who has worked and trained extensively in French cuisine … Continue reading
Mudec in Milan is 11th 3 Michelin star restaurant in Italy
PIACENZA: Mudec in Milan, a restaurant of chef Enrico Bartolini is the 11th Italian 3 Michelin star restaurant when the results for Italy were unveiled in Piacenza today. Enrico Bartolini, who was already the holder of most stars in Italy for his restaurant was the star of the show as another of his restaurants, Glam in Venice clinched a second star. He also has one star at four other restaurants; Casual, La Trattoria, Locanda del Sant'Uffizio and Poggiorosso. The chef said on his Instagram account: "A unique emotion. Thank you. I feel … Continue reading
Beirut Nights marks Ghina Bazzi’s return back to professional cooking
After years of experience cooking with top chefs including David Scabin and Kasper Kurdahl, Lebanese born Ghina Bazzi, with a heavy heart, took one of her toughest decisions in life. She decided to leave Combal.Zero so that she could focus on starting a family. “It was one of the hardest choice I ever made even though for years I have enjoyed every moment with my children and husband. But I felt there was still a story to be told so I am back but this time on my terms and in my own way,” Ghina told Food and Wine Gazette. She was speaking … Continue reading
Bert Meewis is Gault & Millau chef of the year 2020 in Belgium
Bert Meewis, chef of Restaurant Slagmolen in Oudsbergen in the province of Limbourg is the Belgian chef of the year for Gault & Millau. Top performers in the guide this year are Boury, Le Coq aux Champs and La Paix who all scored 17.5, Bozar and Vrijmoed with 17 points and Kano, t’Korennaer, Schatteman, Sir Kwinten and Willem Hiele, all with 16 points. The two restaurants Hof Van Cleve and Bon Bon kept their top score of 19.5 out of a maximum 20. Hof Van Cleve clinched the 5 golden chef hats this year. Among the young chefs of the … Continue reading
Sicilian Ciccio Sultano hits back at Carlo Cracco’s north/south jibe: ‘Nothing new has been invented since Ferran Adrià’
Sicilian chef Ciccio Sultano has hit back at a north/south jibe by Italian celebrity chef Carlo Cracco. In a recent interview that the Milanese chef Carlo Cracco gave to Cucina Corriere he said that in the North change is normal. This is maybe due to the fact that in the south, a chef has a more solid tradition and a better selection of local produce. But the Sicilian chef of Ristorante Duomo, one of two Michelin star restaurants in Sicily said he did not understand this comment despite the respect he had for Carlo. "I cannot understand … Continue reading
Once upon a kitchen features Massimo Bottura, Mauro Colagreco, Alex Atala and Antonio Bachour
Four of the greatest chefs in the world will be travelling to Miami Beach in December for what promises to be one of the most extraordinary culinary experiences in the World. GR8 Group, the leading international agency for distinctive VIP travel and luxury events has unveiled South Florida as its 2019 destination for "Once Upon a Kitchen" a bucket list-worthy epicurean extravaganza that will unique a quarter of culinary masters: Massimo Bottura, Mauro Colagreco, Alex Atala and Antonio Bachour. Now in its third edition, this collaboration … Continue reading
Alchemist named “Restaurant of the Year” in Denmark
COPENHAGEN: Restaurant Alchemist which opened four months ago has been awarded the restaurant of the year award in Denmark at the White Guide Gala last week. After only four months of opening Alchemist was awarded this year’s top award during the release of the national restaurant guide White Guide Denmark. The position was secured by reaching a score of 98 points out of 100, and thereby reaching the number one position on the “Global Masterclass” list, closely followed by Noma in Copenhagen and Koks in the Faroe Islands. “We are … Continue reading
‘Rebel’ chef to deliver a taste of Belgium in Beijing
Rebelle chef Martijn Defauw and sous-chef Tim Soens Rebelle chef Martijn Defauw and his sous-chef Tim Soens are travelling to Beijing, China as guests of TRB Forbidden City. There they will be preparing a number of signature dishes for the occasion. The restaurant has a Belgian connection because it is one of the restaurants of Belgian Ignace Leclair. The two will be cooking at the TRB Forbidden City three lunches and four dinners with the help of the chefs at the Beijing restaurant between 3 November and 10 November. They will be … Continue reading
The Grand GELINAZ Shuffle 2.0 goes political and CO2-free
GELINAZ! has gone all political for its next gig. In an age where many chefs spend a lot of their time travelling for collaboration dinners, congresses, events and awards here and there collecting air miles like there was no tomorrow, Tuesday December 3 could mark a turning point. 148 chefs from around the world including many of the top names from Massimo Bottura to Rene Redzepi have decided to stay at home. For one evening only, on Tuesday December 3, they will stay put. For one evening only, guests visiting their … Continue reading
Brussels institution Sea Grill to close in existing location and move to Villa Lorraine next year
BRUSSELS: The Brussels food scene is in for some big changes next year. A Brussels restaurant that had become a Brussels institution over the years will close its doors on 31 December 2019. The two Michelin star restaurant of chef Yves Mattagne, Sea Grill, which was housed at the Radisson Blu Hotel in central Brussels and which forms part of the Villa Lorraine Group will close doors at the Radisson in view of a refurbishment that is currently underway at at the hotel. Since the past years, owner Serge Litvine has invested heavily … Continue reading
Pauly convinces Dionisio to cook his first ever four hands at Le Coq aux Champs
SOHEIT TINLOT: It is a Tuesday evening and for the first time ever, Alexandre Dionisio, chef of La Villa in the Sky, a two Michelin star restaurant with a breathtaking view of Brussels, is cooking outside his kitchen at a four hands dinner. Christophe Pauly, chef of Le Coq aux Champs, managed to convince him to leave the Brussels tower where the restaurant is housed to cook together. "We had travelled together, got to know each other and we promised each other we cook together. I really enjoyed it and I don't think it is going to be the last … Continue reading
Joachim Boudens and Gert de Mangeleer open Bar Bulot by Hertog Jan ***
BRUGES: Bar Bulot by Hertog Jan *** is the brand new a la carte brasserie by Gert de Mangeleer and Joachim Boudens. Originally created as a pop-up seafood restaurant in summer this year, Bar Bulot has become a fully-fledged restaurant that will tempt both fish and meat lovers. Gert de Mangeleer and Joachim Boudens launched their new project Bar Bulot this summer at the very first location of Hertog Jan which earned them three Michelin stars and the former home base of their bistro L.E.S.S. which opened in central Bruges earlier this … Continue reading
Karen Torosyan pays tribute to Alain Troubat at launch of his first book
BRUSSELS: An emotional Karen Torosyan, chef of Bozar Restaurant in Brussels took the floor for a few minutes at the launch of his first book published by Flammarion and written by Chihiro Masui with photography by Richard Haugthon. "He left us too early," the Brussels based chef said referring to Alain Troubat of Brussels restaurant Stirwein who was a reference point for classic cuisine. "There was so much I still wanted to learn from him. I want to remember him on this occasion," the talented chef of the Brussels restaurant … Continue reading
Hiša Franko moving to Madrid for pop-up in November
Ana Ros at Hisa Franko Hiša Franko, the restaurant of chef Ana Ros and Valter Kramer is moving to Madrid for three weeks. The Slovenian restaurant made famous for Ana's cooking and Valter's wine selections will be opening from 19 November to 7 December at the NH Eurobuilding Hotel in Madrid. It is common for members of the team to accompany Ana when she cooks abroad but for this pop up which is organised on an annual basis by Mateo&Co for the In Residence Project, she will move together with her team. Last year, Mauro Colagreco … Continue reading
A Belgian journey: new menu launched at Bon Bon
Christophe Hardiquest with his team at Brussels restaurant Bon Bon Christophe Hardiquest, chef of Brussels restaurant Bon Bon will unveil his new menu A Belgian Journey on Tuesday 22 October. After having revisited the origins on Belgian cuisine with ‘Bon Bon Origins’ the Belgian chef of two Michelin star restaurant Bon Bon has gone to discover the three regions of the country to look for producers with whom he could build a long term relationship. This has given birth to the new menu which promises to be not just authentic but also … Continue reading
Passerini in Paris named best Italian restaurant outside Italy by 50 Top Italy
Passerini, an Italian restaurant owned by Roman chef Giovanni Passerini, is the top Italian restaurant outside of Italy according to 50 Top Italy, a list created from a project of LSDM (a gourmet cooking congress that has been held in Paestum since 2008) which is curated by the creators Barbara Guerra and Albert Sapere in collaboration with the journalist Luciano Pignataro. The second spot went to Don Alfonso 1890 in Toronto with the third spot going to Heinz Beck in Tokyo. These restaurants are managed by two of the most important names in … Continue reading
2019: a great vintage for Champagne
Despite the impact of global warming on the Champagne region with the average temperature increasing by 1.1 °C in 30 years the quality of the wines is very good for the year. Wine makers faced spring frost which destroyed some of the buds and the heat waves of June and July burned more than 10 per cent of the potential harvest. Nevertheless, the warm and sunny climate in August and September combined with cool nights approaching harvest led the vines to an exceptional ripening with musts with a balance between acidity and sugar content as … Continue reading
Spazio Niko Romito in Rome reopens as a ‘bar and kitchen’
ROME: Spazio Niko Romito has reopened its doors in downtown piazza Verdi after a brief hiatus. Awarded top scores during the interim incluidng the Illy Trophy for Coffee Bar of the Year by Gambero Rosso, it has changed its name to Spazio Niko Romito Bar e Cucina (bar and kitchen). Spazio Niko Romito Bar e Cucina is the natural, contemporary incarnation of an Italian style cafe, Italy's most popular business model in the restaurant sector thanks to its original concept as a meeting place for social interaction. Chef Niko Romito, of … Continue reading