Food meets Science is one of the main events that will be organised as part of The Best Chef Awards taking place on 13 September in Amsterdam. The conference will connect the world of science and gastronomy. The event will include cooking shows and presentations that focus on two main subjects, Food and Space and Meat - No Meat. “Science is an amazing tool to educate and to have a better understanding of things in the culinary world. With that knowledge, farmers, producers, chefs and even guests can make better and more conscious decisions about what they grow, how the fish, what they produce or buy, how they cook and what they eat just to name some examples. Through Food meets Science our goal is to spread that knowledge and education and to provide a worldwide platform to experts that are doing amazing work in both the culinary and the scientific world.” explains Joanna Slusarczyk, neuroscientist and one of the founders of The Best Chef. The lineup of experts has been … Continue reading
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When wine and food are in perfect symbiosis
Jonathan K. Berntsen is not just a chef but also a sommelier. Hit by the terrible year his Michelin-starred restaurant CLOU had to close but he has now returned with The Samuel, a restaurant located in an old historical villa from 1891 north of Copenhagen in Hellerup. What makes Jonathan special is that for him food and wine are in symbiosis and hence they need to be precisely equally weighted. These means that he often selects the wines before creating the dishes. This devotion to pairing has been acknowledged with numerous awards such as winning the Copa Jerez 2013 and again at the Copa Jerez 2019; the most prestigious international competition in food and wine pairing. His passion for wine is so big, that he actually uses it as a starting point for almost every dish he creates for The Samuel. Like the ‘Squid Pollock’, a dish born out of the notes from a very special Oloroso Sherry from Sacrastía AB from Antonio Barbadillo – a type of wine that isn’t traditionally consumed … Continue reading
Gelinaz! returns louder, bigger and ‘hopefully bolder’ on August 29 with 150 chefs in 25 cities worldwide
Over 150 chefs in 25 cities worldwide will join forces to conclude the last chapter of the Grand GELINAZ! Shuffle Stay in Tour. What started on 3 December will be finalised on 29 August when some of the world's greatest chefs pay tribute to chefs that have suffered during the COVID-19 pandemic either because their restaurant was forced to close or because they were in between projects. GELINAZ! curator Andrea Petrini, a food writer par excellence told Food and Wine Gazette that this event has been the most complicated to organise. "The second chapter had to be held in January. We then moved it to February and then to May but most places were in lockdown. We have now scheduled it for 29 August and hope that we manage because the reality is that no one believed that this could be done," Andrea said. Earlier this month, three Austrian chefs (known as the Healthy Boy Band) played solo in Vienna as a way to prepare for the final second chapter. Restaurants in many cities around … Continue reading
Hélène Darroze at Villa La Coste opens as part of new partnership near Aix-en-Provence
This is a special year for Hélène Darroze. Fresh from the recently awarded three stars in the Michelin guide for her London restaurant Hélène Darroze at The Connaught" and two stars for "Marsan par Hélène Darroze" in Paris she has now announced a partnership to take over the entire food and beverage operations of Villa La Coste, a grand luxury hotel in Provence, France. She will be serving a cuisine in her image, imbued with emotion, sincerity and authenticity. Nestled at the heart of the Château La Coste Estate near Aix-en-Provence, the Villa La Coste is a modern-day luxury palace celebrating authentic and exclusive refinement, in total harmony with the artistic life of the surrounding estate. Seduced by the opulence and diversity of the vegetables and fruit from this French region, Hélène has chosen to make them the key focus of the menus she has created for the fine dining restaurant Hélène Darroze at Villa La Coste. From appetisers to end-of-meal delicacies, they lead the … Continue reading
Belgium and Luxembourg Michelin Guide to go digital in 2022
MONS: The 2022 edition of the Belgium and Luxembourg Michelin Guide will only be available in digital format, the guide has announced. The presentation of the guide and results will be announced on 21 February at the Royal Theatre in the city of Mons. Announcements for Belgium and Luxembourg used to take place late in the year but the guide announced that this new edition will be held in February to enable the inspectors and Michelin Guide team to have more time to visit restaurants given the difficult context linked to the COVID-19 pandemic. Despite a tough situation for restaurants over the past months, the Michelin Guide said it was engaged on showcasing good restaurants and to honour those who make them what they are. "Since the month of May and the reopening of restaurants, our team of inspectors have been progressively visiting restaurants. They have noticed that despite some very significant challenges faced by restauranteurs they are still doing their utmost to create … Continue reading
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Onigiri for love: A project by Yoshiro Narisawa and Hisato Hamada
Two Japanese chefs Yoshiro Narisawa of Restaurant Narisawa and Hisato Hamada of Wagyumafia have teamed up together for a charity project called Onigiri for love. While collaborating on a recent project together, both chefs discovered a common love for sake and onigiri - a handmade Japanese rice ball. The onigiri is a simple yet very meaningful traditional comfort food. It is typically made by a loved one - most people in Japan have fond childhood memories of their mother preparing one for school lunch or as a snack. A symbol of love and affection, the chef duo wanted to make onigiri to share during this time of forced separation … Continue reading
Sergio Herman and Foodfest open mussels and fries pop-up restaurant in Zeebrugge
ZEEBRUGGE: Sergio Herman has opened a pop-up mussels and fries restaurant on the beach of Zeebrugge in Belgium. The restaurant Moules//Frites opened on 1 July and will remain open till 15 August. It is being organised by FoodFest set up by Sergio Herman and Syrco Bakker to organise a festival in Cadzand. Last year, Foodfest also opened a pop-up store in Antwerp bringing some of Sergio and Syrco's delicacies to Belgian foodies. Under a spacious tent, 120 guests will be able to enjoy lunch or dinner in a relaxed atmosphere with music, wines and fresh mussels in a super tasty and simple menu. The pop-up restaurant will serve one menu … Continue reading
Redzepi launches two garums as part of new Noma Projects
Fermentation and garums have been one of the sources of success of Noma as it shifted to a more vegetable based cuisine over the years. Now, two of their favourite garums will be available to the general public as part of a venture to help people bring more vegetables into their everyday cooking. Chef Rene Redzepi and his team have used the time during lockdown to create a new venture called Noma Projects which aims to share all their accumulated knowledge, craft and experimentation in this new project. "We will be launching products for your pantry to community based initiatives which will be a way for us to address issues we care … Continue reading
Second chapter of GELINAZ! Silent voices on tour starts in Vienna
VIENNA: The second chapter of the GELINAZ! Silent voices on tour will be held on 11 July. The collective of chefs headed by Andrea Petrini and Patricia Meunier returns after a forced pause because of lockdowns making the organisation of such dinners impossible. The first chapter was held last December in various cities around the world and while the European leg was scheduled for the end of January, the pandemic wrecked havoc with those plans. Now, the Healthy Boy Band, three Austrian chefs who have been embracing improvisation and anarchy, will be performing in Vienna cooking live for 9 hours in the Viennese Club Prater-Strasse. Philip … Continue reading
Austria’s first digital wine atlas released
All the origins of Austrian wine have been catalogued in a new website austrianvineyards.com, a first a wine-producing country. No other wine-producing country has ever catalogued all the origins of its wines and presented them in such a detailed way. Alongside the digital version, new single vineyard maps of all winegrowing regions are now available in printed form, showing all single vineyards that have been legally defined as such. The level of detail and cartographic standards also represent a milestone for the Austrian wine industry. The Austrian Wine Marketing Board (Austrian Wine) launched the digital atlas on 17 June after three … Continue reading
Dinner in the Woods: a new gastronomic experience in Brussels
BRUSSELS: The Bois de la Cambre is the green lung of the city. It is also a major traffic throughfare that connects the south of the city to the centre. It is the local's best kept secret, few tourists who venture to Europe's capital know that the city is full of parks, woods and even forests and fewer venture to this part of Brussels. The closure of the Bois de la Cambre to traffic last year caused an uproar. While, it gave much needed respite to locals in the days of lockdown, once restrictions were relaxed, drivers were angry with its closure that led to huge traffic jams. The issue was partially resolved through politics and court … Continue reading
Alchemist tops OAD Europe Top Restaurant list
Alchemist by Rasmus Monk was crowned best restaurant in Europe in the Opinionated About Dining list released on Monday evening. This is the first time ever that a Danish restaurant tops the OAD-Europe list. Second was Restaurant Frantzen in Stockholm, Sweden followed by Etxebarri in Axpe, Spain, Andreas Caminada in Furstenau, Switzerland and Lido 84 in Gardone Riviera, Italy. Speaking about the top award, Steven Plotnicki, founder of the OAD-list said “it an amazing accomplishment for someone who is only 30 years old. Diners are lucky they will be able to enjoy Rasmus's cooking for decades”, said Steven Plotnicki, founder … Continue reading
Reale reopens as Romito aims to make fine-dining more accessible
CASTEL DI SANGRO: Niko and Cristiana Romito have reopened their 3 Michelin star restaurant Reale on 10 June and have decided to pursue the route they took last year. They want to make their cuisine and restaurant more inclusive and also a reflection of the chef’s vision of what it means to eat well today. “Each of us is a child of our own experience. Whether we like it or not, it determines the attitude and approach towards the choices that shape our future,” said Niko on the reopening of the restaurant. After this long pause, I feel a stronger need to share my gastronomic thoughts with my guests and also past customers who will perceive a … Continue reading
Ultra-Violet by Paul Pairet retains top spot in OAD Top 100 Asia for third year
HONG KONG: Ultra-Violet by Paul Pairet, a single table experimental restaurant in Shanghai, China that unites creative cuisine with multi-sensory technology is the top restaurant of the Opinionated About Dining Asia list. The restaurant retains the first place for the third consecutive year. It is the first restaurant of its kind in the world and has been open since 2012. French chef Pairet has continuously challened diners' preconceived notions of taste and cuisine. The Top 100+ Asia Restaurants of 2020 was unveiled by global ranking system Opinionated About Dining yesterday, 7 June. A new category catering for casual restaurants has … Continue reading
The Best Chef Awards 2021 candidates announced
AMSTERDAM: The new 100 candidates from around the world for the 5th The Best Chef Awards have been announced. The event takes place on September 13, 14 and 15 in Amsterdam. Together with the currently ranked chefs, this year's Top 100 will be selected through voting by all 200 chefs as well as a group of anonymous professionals as from this week. The system was changed this year. As from February 25, and for 100 days, the Best Chef announced one candidate per day in no specific order via their social media channels. "This year, we have a very diverse and interesting group of chefs from around the world. It is a group that brings … Continue reading
Two Sicilian chefs make it to top tier, Jessica Rosval is female chef of the year
Two Sicilian chefs have made it to the top echelons of Italian cuisine according to Italian food guide Guida del' Espresso. The Italian guide, whose editor is Enzo Vissari, is highly influential and many times has spotted 'talent' before other more international guides recognises chefs and restaurants. Ciccio Sultano and Pino Cuttaia, chefs of Duomo di Ragusa and La Madia in Licata join the top chefs tier together with David Oldani of D'O di Cornaredo in Milan. There are now 13 restaurants in total with the '5 hats'. These are Casadonna Reale in Castel di Sangro, Seta at the Mandarin Oriental in Milan, St Hubertus at the Hotel Rosa Alpuna … Continue reading
Nick Bril and Sergio Herman part ways: Bril takes full ownership of The Jane Antwerp
ANTWERP: After partnering up for seven years at The Jane Antwerp, Sergio Herman and Nick Bril have decided to part ways. Nick Bril will take over 100 per cent of the restaurant's operational rights after the Dutch duo successfully creating one of the most stunning restaurants in the world. In 2013, the two chefs decided to start work on designing the restaurant concept for their project, their first venture outside the Netherlands set in the stunning military chapel of the so-called Groen Kwartier in Antwerp. The two met when Nick Bril started working in the former three Michelin star restaurant Oud Sluis at the age of 19. "The early … Continue reading
Two new restaurants for Carlo Cracco in Milan and Portofino
MILAN: Italian chef Carlo Cracco has opened a second Milan restaurant last month inside the Hotel Excel Naviglio Milano and will open his third in Portofino in Liguria in June. “I had to close two restaurants, I have opened one new one and a second will be in Porto Fino so I hope to be at a par again. The pandemic has all hit us hard. We could complain and discuss on many things but I am from Veneto and we have always been taught that instead of complaining you should be working on the future,” Carlo said. He was answering a question by Food and Wine Gazette at a masterclass organised by the Italian Belgian chamber of commerce as part … Continue reading
Alex Dilling to cook in Malta for 100 days
VALLETTA: ION The Harbour has announced that Alex Dilling, the executive chef of the former highly acclaimed two Michelin star restaurant The Greenhouse, in Mayfair, London will begin a 100 day residency at the restaurant in Malta. From 18 June, Alex Dilling will bring a new level of culinary skills to both Malta and ION - The Harbour. Bookings will open on 4 June. "After a challenging year, I am very excited to step back into the kitchen in a completely new environment, and more importantly in a new terroir," Dilling said. "Meeting the fishermen and seeing their excitement with what they have to offer is a huge inspiration to me," … Continue reading
The art of making the perfect risotto with Carlo Cracco
Italian chef Carlo Cracco needs no introduction. Veneto born, he worked with Gualtiero Marchesi and Alain Ducasse before making a name for himself in various restaurants before venturing on his own and opening various restaurants including his flagship Ristorante Cracco restaurant in Milan. When you think about Italy and its food, the first thing that comes to mind wis certainly pasta. But risotto would come a close second. Carlo Cracco grew up in a region famous for its Vialone Nano rice variety but when he moved to Milan he learned that the preferred rice was the Carnaroli. At a recent master class with Carlo Cracco, he revealed all his … Continue reading
Why we should be rooting for Daniel Humm and his decision to go fully plant-based
When Eleven Madison Park, New York reopens on 10 June, it will be the world’s first three Michelin star plant-based restaurant. Will it retain three stars when Michelin inspectors visit again? Will they make an exception? Will they see this as the sign of the times? And more importantly, can Daniel Humm reinvent himself as the world’s leading vegetable and plant-based chef having reached the pinnacle already once? For those who don’t know Daniel Humm, he is chef and today the owner of Eleven Madison Park, a three Michelin star restaurant in New York and one that has already been World’s 50 Best Restaurants no 1 restaurant in 2017. The … Continue reading
Highlights
‘Casse-Croute’ by Karen Torosyan to slowly come to an end with final service on 29 May
BRUSSELS: Casse Croute, the 'takeaway' service of Bozar chef Karen Torosyan which regaled Brussels and Belgians with his renowned 'pies' throughout the pandemic will slowly come to an end. The chef who decided not to open the Bozar Restaurant's terrace and wait until he is allowed to serve guests indoors in June said that the last Casse-Croute service will end on Saturday 28 May. After that, he and his team will be taking a week off before focusing on the opening of the restaurant. Karen Torosyan told Food and Wine Gazette he did not want … Continue reading
Dreaming big: Nothing is impossible for Kristian Brask Thomsen
As a master storyteller, Kristian Brask Thomsen leaves the best for the end. He is walking the streets of Barcelona clad in a mask when we speak. I’d love to do the same but have to take notes and record the conversation. I haven’t yet found a way to do it on foot. They say that creativity flows on long walks and soon after we end, he sends me a snapshot of the number of steps he’s walked while we were speaking, over 10,000. The Danish communications guru and organiser of impossible events has two huge projects up his sleeve when I ask him … Continue reading
Alchemist reloaded: “It is almost like opening a new restaurant”
An introspective live music performance, a surreal pink disco experience and edible impressions that include ant-cheese, pig’s blood and raw jellyfish. These are some of the new items on the menu as Copenhagen restaurant Alchemist once again opened its doors on May 4. ”It almost feels like opening a brand-new restaurant”, says Head Chef and co-owner Rasmus Munk about the approaching premiere. Having faced 8 months of lockdown during the restaurant’s first two years, Rasmus Munk is more than eager to once again run a house buzzing with staff, … Continue reading
A six-star food truck as Mauro Colagreco visits Alexandre Mazzia in Marseille
On Sunday 9 May, in Marseille, Alexandre Mazzia, chef of restaurant AM in Marseille, the latest three Michelin star restaurant in France welcomes Mauro Colagreco for a one-off four hands dinner on the food-truck he has created during the pandemic to sell his ‘jewels’ at lunch. It is a special brunch that will start at the food truck with a glass of champagne and a few finger foods prepared by the two chefs before guests will be able to ‘take away’ their food and eat elsewhere. “This will be a special four hands where you will be able to … Continue reading
The Jane launches new concept Terrazza J’Enoteca
ANTWERP: Restaurant The Jane in Antwerp is one of the most stunning restaurants in the world. Housed inside a former church, it has been one of the hardest tables to get before the pandemic struck. But with restaurants still closed for guests inside and only terraces being allowed to reopen on 8 May in Belgium, chef Nick Bril and his team have created a new concept called Terrazza J’Enoteca. “We are striving for an accessible yet refined concept with some great dishes, exquisite drinks, good vibes, some music (Nick Bril is also an acclaimed … Continue reading
Eleven Madison Park goes plant-based
NEW YORK: Fifteen months after closing their dining room, Daniel Humm, chef of Eleven Madison Park, the highly acclaimed New York restaurant will turn plant-based or vegan. The chef said that when the restaurant reopens on 10 June, every dish will be made from vegetables, both from the earth and the sea, as well as fruits, legumes, fungi, grains and more. “In the midst of last year, when we began to imagine what Eleven Madison Park would look like after the pandemic we realised not only that the world had changed but also that we had … Continue reading
World’s 50 Best Restaurants awards to be held in Antwerp in October
The World’s 50 Best Restaurants 2021 awards will be hosted in Antwerp, Belgium on 5 October. Returning after a year’s stop in 2020 due to the global pandemic, an extensive event programme hosted in Flanders will culminate in the awards ceremony in Antwerp.. The organisers have said that the new 2021 ranking, which will be unveiled as part of the gala ceremony will take into account recent and ongoing travel limitations and dining restrictions by combining the votes cast in both early 2020 and 2021. The annual restaurants list is … Continue reading
Emilie Qvist Kjaergaard: A chef’s quest to open a restaurant in the middle of nowhere
Young chef Emilie Qvist Kjaergaard is opening a restaurant in the middle of nowhere and has impressed even René Redzepi for her courage. The 26 year old Danish chef, who has accumulated experience in places like Amass and Relae in Copenhagen and Blue Hill at Stone Barns in New York went to a small fishing town in the northern part of Jutland for the first time in February and will be opening a restaurant there next month. "It is a fishing village in the middle of nowhere. There is nothing but a harbour and 2,000 inhabitants. But instead … Continue reading
“I’d rather be stable and work hard for five years to catch up financially” – René Redzepi
COPENHAGEN: When Noma reopens on 1 June it will be a special reopening despite the difficulties the restaurant has faced over the past months. With most of the team dispersed around the four corners of the world. René Redzepi has decided to wait for the reopening despite the financial and mental hardships of the past few months. And for the first day, he is inviting 100 guests who have made a difference in people’s lives throughout the pandemic. “At first we called hospitals and asked to invite doctors but they told us that this was not … Continue reading
Three-month residency at Mandala Club, Singapore for Mirazur
Mirazur is set to launch an exclusive 3-month residency in Singapore at Mandala Club. From the 14th May until the 11th August 2021 and for the first time in South East Asia, the Mirazur team will take over KIN and Clan Cafe at Mandala Club and offer guests a once-in-a-lifetime opportunity to experience the exceptional cuisine of Mirazur. This is the first time that Mauro Colagreco returns to Singapore after clinching the top spot in the World's 50 Best Restaurants list. Located in Menton, France on the stunning Côte d'Azur, Mirazur is … Continue reading
Pass the baton: Relae has a new future
COPENHAGEN: Christian Puglisi, chef and owner of restaurants Relae, Manfreds, Baest, Mirabelle Bakery and Mirabelle Restaurant is one of the industry's top innovators. And he has proven it yet again with a new idea that will enable young chefs to prove their worth as he leaves them in the steering wheel. After deciding to close the restaurant last year, the chef of Relae and Manfreds has decided to give young talented chefs the opportunity to step onto a big stage. "I will leave my restaurant Relae in your hands if that is so. For 3 … Continue reading
El Barri, Albert Adria’s dream closes because of COVID-19
BARCELONA: El Barri, Albert Adria's dream, which he built together with the Iglesias brothers is being dissolved. The restaurant group of the Iglesias brothers which also comprises a partnership with Albert Adria that includes the el Barri group of restaurants (Tickets, Hoja Santa, Pakta and Bodega 1900) has declared bankruptcy according to Spanish press. El Barri was Albert Adria's dream to keep Barcelona in the international culinary limelight after the closure of the legendary el Bulli. The future of the restaurants is not yet known. … Continue reading
Two new restaurants awarded with a Michelin star in Malta
MALTA: Two restaurants have been awarded with a Michelin star in Malta bringing the total number of Michelin starred restaurants on the island to 5. Chef Andrew Borg and his team clinched one star for the newly opened ION - The Harbour in Valletta. On the other hand, chef Tyron Mizzi and his team at Bahia in the small village of Lija in the centre of the island is the other new entry. These restaurants join the existing one star restaurants that retained their star for the second consecutive year. These are De Mondion, Noni and Under … Continue reading
UnBOXed: Four chefs, one dinner
BRUSSELS: Cédric Allard, a story teller and foodie has created unBOXed, a way to reinvent gastronomy at home. He has brought together four chefs from two Michelin star restaurants in Belgium and Luxembourg to create a unique menu that will be served on three separate days May. The four chefs are Tim Boury of Boury Restaurant, Nick Bril of The Jane, David Martin of La Paix and Cyril Molard of Ma Langue Sourit have worked together to create different dishes for the 'box'. Artist Denis Meyes is also part of the project. The unBOXed concept … Continue reading
2017 vintage of first Grand Cru from Himalayas released
Ao Yun, the first Grand cru from the Himalayas has released its 2017 vintage on 22 March. Ao Yun was born from a dream that began in 2008 to create a unique, world class fine wine in China. It is the first wine of its kind and brings a new region - Yunnan to the world winemaking map. The 2017 vintage boasts a concentrated yet fresh and velvety blend that symbolizes the wine that is made in a challenging climate. "Despite the challenging climate, the vintage is a reflection of the work we carry out in the vineyard and in our winemaking," said … Continue reading
Time to change at Jordnær: two families, one mission – well-being
Tina and Eric Kragh Vildgaard of restaurant Jordnær, a two Michelin star restaurant created inside a humble three-starred hotel in the suburbs of Copenhagen have been reflecting a lot over the past months during the time that restaurants have been closed because of the COVID-19 pandemic. As the Danish government announced the date of the reopening of restaurants on May 6th, the restaurant will open only four days a week and in particular not on the weekend making it one of the only restaurants in Scandinavia, if not the only one to take … Continue reading
Viewing Italy through a new culinary lens – Laura Lazzaroni on the New Cucina Italiana
Laura Lazzaroni may not win a lot of friends when she says that it is time to metaphorically kill the ‘nonna’ or grandmother philosophy. But she has a point. She writes about it in the introduction to her new book The New Cucina Italiana: What to Eat, What to Cook and Who to Know in Italian Cuisine published by Rizzoli New York. “I meant it to be shocking to get the point across. Of course we all love our nonne (grandmothers) and they are extremely important. Our younger generation of chefs are respectful of tradition but they’re also … Continue reading
The New Cucina Italiana: a book that takes us to Italy at a time when we cannot travel
What do you think of when you think about Italian food? Some might think about pizza, spaghetti al pomodoro, cacio e pepe or carbonara. Or even of dishes that have been created outside Italy but which have little to do with what Italians really eat. But that is far from what a new movement of Italian chefs are working on. For those like me who follow the Italian scene rather closely some of the names of this movement may sound familiar. For others, these are chefs that are still under the radar but who are slowly but surely establishing … Continue reading
Gucci Osteria da Massimo Bottura to open in Tokyo later this year
TOKYO: There is still no date set for the opening of Gucci Osteria Tokyo, a contemporary Italian restaurant created by one of the world's leading luxury fashion brand Gucci and world renowned chef Massimo Bottura. This will be the third outpost for Gucci Osteria. The first one was opened in January 2018 in Florence, Italy at the Gucci Garden. The second in Beverly Hills, Los Angeles opened in February last year. The third restaurant will open in Ginza later this year. It will be located on the top floor of Gucci Namiki - Gucci’s latest … Continue reading
Side by Sight: Three restaurants in collaboration with The Hotel Brussels
Three chefs from the L’Air du Temps group of restaurants which have restaurants in Brussels have teamed up with The Hotel Brussels to offer safe dinners at the hotel given that the restaurants in Belgium remain closed. From March 25 to April 24, chefs Valerie Borriero of San Sablon, Toshiro Fujii of restaurant Toshiro and Kevin Perlot of restaurant VerTige will take turns taking over the kitchens of The Hotel Brussels to share the values and vision of their Brussels restaurants. Every Thursday, Friday and Saturday, they will each offer a … Continue reading
Ta’ Betta Winery: ‘The ride of a lifetime’
What makes two professionals, highly respected in their fields put all their life savings into a project to create a boutique winery in Malta making top quality wines? How do they find the time to manage a wine business despite their professional commitments? That’s the story of Dr Astrid Camilleri, a gynaecologist and Prof. Juanito Camilleri a former University rector and former CEO of a mobile operator who have set up the Ta’ Betta Winery in Malta with the aim of making fine wines with personality that have ageing potential. “It’s a long … Continue reading
A taste of Sicily in your home as restaurant delivers across Europe
A Sicilian restaurant is sending a taste of Sicily directly to the homes of people in Europe and further afield. Il Consiglio di Sicilia, a happiness-driven restaurant and an acclaimed seafood restaurant in Donnalucata in Ragusa has launched two new special deliveries called Let’s Cook Together and Chilled Out. Roberta Corradin said that this is a time of instability and isolation for so many. “We are really missing our guests at least as much as they are missing us. What this pandemic has shown us is that the care and the love we feel … Continue reading
That sense of lost liberty – Valentino Cassanelli
If there is one thing that has been taken from many of us over the past year, it is the feeling of liberty. That feeling of being able to take the car, train or aeroplane and visit places that are a bit further away than your place of residence. Valentino Cassanelli, chef of Lux Lucis is no exception. He is dreaming of that day, some time soon, when he will be able to just take the car and discover those parts of Italy he has not really explored yet, like Sicily for example. “I would like to regain that sense of liberty. I want to be able to … Continue reading
The curious case of the postponed Michelin announcement in Malta
VALLETTA: Michelin works in mysterious ways. We all know this particularly when it comes to transparency or lack of it. But when it comes to announcing the awards it is normally done with a lot of anticipation and much fanfare. So it came as a bit of a surprise today that the Michelin Guide today skipped the Malta announcement. Restauranteurs and chefs were told last month that the results for 2021 would be announced on 9 March. Malta was one of the few places in Europe which kept restaurants open after summer but last week they were ordered … Continue reading
Billy Wagner: Lack of transparency in Michelin’s sustainability award has to stop
Billy Wagner of Nobelhart & Schmutzig in Berlin is provocative. He doesn’t shy away from admitting it. In his restaurant, you are asked to not use your phone to take photos, message or whatever. So when he calls the Michelin intransparent that is an understatement but he goes further. He says that when it comes to sustainability, lack of transparency needs to end. He goes to call the green leaf unsustainable saying it promotes marketing rather than action. In an Instagram post, Billy Wagner said he was proud but also annoyed to have … Continue reading
Sixty year anniversary for Santa Margherita’s Pinot Grigio
Sixty years ago, Santa Margherita’s Pinot Grigio made its debut. It launched a real revolution in taste and in wine-drinking pleasure. In these first sixty years of history, Pinot Grigio has become the leading Italian white varietal wine worldwide, and the Pinot Grigio from Santa Margherita continues to be one of its flagships: a wine that has made a huge contribution to the development of Italian winemaking, revolutionizing both the national and foreign markets. The story began towards the end of the 1950s when, preempting future trends, … Continue reading
Italian winery Venturini Baldini recruit winemaker Riccardo Cotarella in first ever Lambrusco project
Venturini Baldini, premium Italian sparkling wine producer based in Emilia-Romagna, has announced that Riccardo Cotarella has officially joined its winemaking team as Consulting Winemaker. Riccardo Cotarella will take on the role previously held by Carlo Ferrini who has acted as Venturini Baldini’s Consulting Winemaker for the last five years. Bringing decades of wine experience and expertise in Italian winemaking, Cotarella and his team led by Pier Paolo Chiasso will work alongside the longstanding team at Venturini Baldini to produce the … Continue reading
Kevin Lejeune of restaurant La Canne en Ville sets shop at Steigenberger Wiltcher’s for a month
BRUSSELS: Restaurants have been closed since the end of October and for the time being there seems to be no indication of when they will be allowed to reopen. However, a leading hotel in Brussels has teamed up with young and upcoming chef Kevin Lejeune of restaurant La Canne en Ville to offer a dining experience within the hotel throughout the month of March until Easter. The initiative is a collaboration between Steigenberger Wiltcher's and Gault and Millau young chef of the year Kevin Lejeune. The chef and his team will elevate room … Continue reading
The time for creativity is now – David Ghysels
BRUSSELS: The phone rings. David Ghysels, the man behind Hakuna Matata, an advertising and communications agency specialised around food brings out his phone to switch it off. It is an old Nokia. One rarely seen nowadays. How can the man behind Dinner in the Sky and a communications agency use a phone like this, I wonder. He tells me without any prompting or asking that he does not like distractions and prefers to have the time to make things happen by accident. “Bring two ideas that have nothing to do with each other and that’s were … Continue reading
JP McMahon launches virtual cookery school for kids
GALWAY: JP McMahon, the chef of Michelin starred restaurant Aniar as well as founder of Food on the Edge has announced he will host an eight-week cookery course for kids aged between 8 and 16 starting 10 April. The course will teach children some crowd-pleasing and family friendly food such as lasagna, pancakes, bread and even roast chicken. The classes will be held virtually via Zoom each Saturday morning from 11am to 1pm. Budding young chefs can pre-book to attend the full course that is priced at EUR 250 or choose to attend individual … Continue reading
Amsterdam to host 5th edition of the Best Chef Awards in September
The city of Amsterdam will host the 5th The Best Chef Awards that will take place on September 13, 14 and 15. Under the slogan ‘Back to Live. Back to Reality’, the awards will take place after the virtual 2020 edition and the events in Warsaw in 2017, Milan in 2018 and Barcelona in 2019. “Last year didn’t stop us. We actually worked harder to adapt and provide chefs and restaurants all over the world with a platform to stay connected and share information with each other and with the public. Our big hope for this year is for our community … Continue reading
Eight top chefs cook with Feeding Hong Kong to highlight food insecurity in the city
HONG KONG: Eight star chefs joined Feeding Hong Kong earlier this month to discover the brutal reality faced by more than a million people in the city. With seven Michelin stars between them, the chefs learnt why food insecurity has condemned a huge swathe of the city's population to have little or nothing special to eat at Chinese New Year, a time that usually celebrates prosperity and abundance. Every day, 3,600 tonnes of food waste are sent to landfills in Hong Kong, while more than one million people live in poverty struggling to … Continue reading
2 cocktails for Valentine’s Day with Royal Belgian Caviar
BRUSSELS: Glen Ramaekers, chef and a fervent mixologist of Brussels restaurant Chez Pias has created two cocktails for Valentines Day in collaboration with Belgian caviar producer Royal Belgian Caviar. Royal Belgian caviar is a company that has been producing top quality caviar for the past years serving some of the best restaurants not only in Belgium but also around the world. Over the past months, the 'black gold' company has been seen as a way of supporting the local economy. " Using or serving Belgian caviar is a way of making a … Continue reading
New concept BABU opens as pop-up at L.E.S.S Eatery in Bruges
BRUGES: If you are in Bruges on a Friday or Saturday during the pandemic, you would do well to visit BABU, the new pop-up bunner created by Gert de Mangeleer and Joachim Boudens. On the t'Zand at L.E.S.S. Eatery, the duo behind the former three Michelin star restaurant Hertog Jan have been busy preparing a new concept that is set to open permanently in a city in Belgium when the lockdowns are over. Despite one hand in a cast due to a mountain biking incident a few weeks ago, you can still find Gert preparing the 'bunners' as they are … Continue reading
Everything must change – a new book by Yannick Alléno
French chef Yannick Alléno has just launched a new book in French called "Tout doit changer" or Everything must change. During the past few months, the chef of the Pavillion Ledoyen in Paris and Cheval Blanc in Courchevel among other establishments has used the time to reflect on the future of fine dining restaurants and how they need to transform themselves. The result is a book that discusses the future of fine dining and gastronomy. It looks at the importance of the well-being of staff, how to run a restaurant like a modern business and … Continue reading
Dreaming of the simple things in life
It is a sunny though brisk morning. A perfect day for a lunch by the sea. If you had to ask me what would you like to eat right now at a restaurant, I wouldn’t really ask for much. The thing I miss most at the moment is a perfectly cooked spaghetti with fresh sea urchins. The last time I ate them, it was in Rimini last September but that is a distant memory. Maybe a mixed platter of grilled fish and seafood as a main course. I’m not really asking for much. I’m looking more for comfort food, for memories of better times. You’ll settle for just … Continue reading
Vicky Lau is first Asian chef to clinch two Michelin stars for her restaurant Tate
HONG KONG: Chef and restaurant owner Vicky Lau is the first ever Asian female chef to clinch two Michelin stars for her restaurant Tate, a restaurant that breaks the boundaries between French and Chinese cooking. She was awarded the two stars for her restaurant earlier this week together with L'Envol in the St Regis Hong Kong which is under the guidance of French chef Olivier Elzer. There were no new three Michelin stars when the tyre company released the guide for Hong Kong and Macau this week. With these new additions, Hong Kong is now … Continue reading
Mauro Colagreco to open hamburger chain CARNE in Singapore
SINGAPORE: Argentinian chef Mauro Colagreco, whose restaurant Mirazur is ranked 1 in the world according to the World’s 50 Best is launching CARNE, an innovative hamburger bar in Singapore next month. This is CARNE's first international opening. CARNE was born five years ago when Mauro set out to show the world that a hamburger chain could operate respecting the pillars of sustainable gastronomy with the highest quality. From that moment, he has been working with his team day by day to offer the best product changing the paradigm of mass … Continue reading
Clare Smyth and Helene Darroze clinch three Michelin stars for their London restaurants
LONDON: Clare Smyth and Helene Darroze have both clinched three Michelin stars for their restaurants Core and Helene Darroze at the Connaught in London. Clare Smyth thanked the Michelin guide for recognising the hard work during such a tough time and thanked the team for all their dedication and hard work. “We couldn’t have done it without our amazing farmers, suppliers, our guests and everyone who has been on the journey,” with us said the chef who has been winning accolades after accolades for her London restaurant Core. On the other … Continue reading
Food on the Edge founder launches ebook Cooking After COVID
Food on the Edge founder Jp McMahon, a chef, restauranteur and author has launched a new book Lessons from lockdown: Cooking after COVID. In the foreword, JP says that the year 2020 struck many of us as unprecedented. For some it was expected. “Pandemics happen. But for most of us, we believed they would not happen in our time, that they were a thing of the past. Whatever we thought about our contemporary way of life, the way in which we go about our daily lives, how we work, has utterly changed,” the Irish chef of Aniar Restaurant in Galway … Continue reading