BARCELONA: Albert Adrià has decided to temporarily close all his restaurants in Barcelona due to COVID-19 which has proven to be lethal for the restaurant sector. Albert has a gastronomic empire in the city with five restaurants including four that have a Michelin star. These are Tickets, Enigma, Pakta and Hoja Santo. Albert, who rose to fame together with his brother Ferran at el Bulli created these group of restaurants in the same area of Barcelona and he called them “a gastronomic amusement park with differentiated concepts in the same neighbourhood.” The restaurants are highly sought after particularly by foodies who are curious to get a glimpse of the past el Bulli magic but have succumbed to lack of tourism. A small notice on the website says the restaurants will be closed until further notice. Catalan newspapers have reported that the absence of tourists have made a dent in this empire but while staff are concerned about their future Albert Adrià told Spanish media … Continue reading
Latest Posts
René Redzepi tops Best Chef awards 2020 list
René Redzepi, chef of Copenhagen restaurant Noma has won the Best Chef top 100 award that was announced in the first ever virtual show on September 23. The event, which had to take place in Rotterdam but was cancelled because of the COVID-19 pandemic features chefs from 31 countries and includes 34 new names. Spain is the top performer with its 15 chefs in the list. Last year’s winner Bjorn Frantzen placed second while chef Dan Barber (who also won two additional awards) placed third. The full list can be found here. This annual awards gala has always been a global event with chefs from all over the world, travelling from far away to attend the hottest culinary gala. To guarantee everyone’s safety and taking the current COVID regulations into account, this year the world’s leading culinary platform decided to go back to their roots, presenting their Top100 through an online show and hosting hybrid conferences like Area Talks and Food Meet Science. “We decided not to … Continue reading
Tedeschi’s harvest begins in the name of sustainability
VERONA: “Today being a sustainable entity has become a moral obligation, and we are convinced that the entire production process can only benefit if we can achieve our goals to be sustainabile. We have chosen the right path as is evidenced by Italy’s work towards the development of a national certification that will be recognized at the local level,” said Sabrina Tedeschi from the Tedeschi winery in Verona. With Italy in harvest mode, the winery has begun to pick the grapes for the 2020 vintage. Tedeschi is among the first wineries in Verona to be certified by Equalitas, a sustainability project focused on wine production. Equalitas has started procedures to address social, environmental and economic issues. In 2018 Tedeschi decided to start the process to obtain voluntary certification of sustainable practice. Such a process involves examining all aspects of the business with particular attention to ethical issues imposed by certain markets, including the continuation of … Continue reading
El Celler de Can Roca to temporarily close as staff test positive for COVID-19
El Celler de Can Roca, the famous restaurant of the Roca brothers in Girona has announced that they will be closing the restaurant until further notice after some members of staff tested positive. This is not the first top restaurant in Spain that has been forced to close temporarily because of COVID-19 but goes to show the plight of restaurants as they try to resume their normal activities. Considered to be one of the top restaurants in the world, the restaurant announced in a statement that the closure was a voluntary decision taken in accordance with ethical responsibility and a commitment to the people of their team and the people who had made a reservation in the coming days. "During internal control procedures to track COVID-19, we have found positive cases that do not allow us to have the peace of mind to continue to offer work in appropriate conditions. The family is fine, the whole team is fine and the positives are mild asymptomatic," the restaurant said. They … Continue reading
Madn77: Making fresh blended tea to match your mood one cup at a time
BRUSSELS: Naina Madan developed her concept of making fresh hand-blended teas, tisane and chai customised to match moods when things were taking a negative turn in the world. That was not in March this year when COVID-19 brought about a major disruption to the world we knew. “I came up with the concept of Madn77 around three years ago. There was Trump, there was Brexit, there was too much negativity around me and I recall that my mother would have a tea for every moment,” Naina told Food and Wine Gazette. Her original plan was to focus on consumers but selling to cafes’ and restaurants picked up well and became the focus of the business until COVID-19 struck and she had to completely rethink her strategy. “I was like a very small fish in the pond and there were many more established brands but I was lucky because everyone was open to listen and when Filgranes Café decided to serve my teas it opened many doors and sales started to grow,” she said. What’s unique about Madn77 is … Continue reading
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Book review: Eat a peach – a memoir by David Chang
One of society's biggest challenges is work life balance. Can you succeed in life and have an adequate work life balance? As David Choe, an artist friend of David Chang rightly put it, being a workaholic could be the last socially acceptable addiction. In Eat like a Peach - a memoir, David Chang speaks about his battle with depression, his suicidal thoughts which come and go and says that "the paradox for the workaholic is that rock bottom is the top of whatever profession they’re in.” The first time I met David Chang was in Vienna a few days before the GELINAZ! event GELINAZ! does Upper Austria. In the span of a few days, I would get … Continue reading
Puglisi announces closure of Relae, Manfreds: “Fighting for my freedom today means doing less”
COPENHAGEN: Christian Puglisi, chef and owner of Copenhagen restaurants Relae, Manfreds, Baest, Mirabelle Bakery and Mirabelle restaurant among other initiatives has announced he is closing two restaurants Reale and Manfreds at the end of the year. This is the second major announcement coming from the Danish capital in the past week. Last week Kristian Baumann and René Redzepi announced the closure of the highly acclaimed Restaurant 108. The chef of Italian origin who made a huge impact on the Danish scene with his sustainable approach announced the decision to close the two restaurants at the end of this year. “We came, we saw … Continue reading
20 year anniversary menu at Reale to continue in autumn and winter
CASTEL DI SANGRO: The 20Reale20 Menu, the star of Cristiana and Niko Romito's Reale restaurant will continue till the end of the year in its autumn and winter format. Cristiana and Niko have decided to continue the story of their gastronomic path which has been highly acclaimed over the past two months. From September 16 to November 1, the 20Reale20 Autumn menu will include 15 autumn dishes that have been served throughout the restaurant's 20 year history. It will then make way for the winter version which will be served from November 11 to the end of the year. In the first two months after lockdown, Reale has welcomed an extremely … Continue reading
50 Top Pizza Europe: 50 Kalo in London takes first place
50 Kalo, a pizzeria by Ciro Salvo in London has remained at the top of the 50 Top Pizza Europe when the list was unveiled in an online event organised by Barbara Guerra, Albert Sapere and journalist Luciano Pignataro. The event had to take place on 28 April in Milan but the event had to be cancelled because of the pandemic. The list awards the best pizzeria in Europe outside of Italy. Ciro Salvo, who made a name for himself with 50 Kalo in Naples, Italy thanked his team for their work which made this award possible. “I want to thank all the 30 members of staff who work in London who are really fulfilling our concept of a … Continue reading
The end of a chapter for Kobe Desramaults’ Chambre Séparée is fast approaching
GENT: That this would be an important year for Kobe Desramaults was a given. He turned 40 earlier this week and as he himself posted on social media, the fun begins now. But this year is also important because it will bring to an end a relatively new chapter, the closure of Chambre Séparée, the restaurant he opened in Gent just over three years ago. The restaurant will make way for a new construction development that has been in the pipeline for many years. He knew from the start that the lifespan of this highly acclaimed restaurant in the Belgian city of Gent would be short. The time when the restaurant closes is fast approaching. But the … Continue reading
Noma opens reservations for Game and Forest season but warns of travel disruptions
COPENHAGEN: The first two months of the Game and Forest season have been opened for reservations at Noma. The website is accepting reservations for tables in October and November. But the announcement comes with an important caveat and one which shows how difficult it still is for ‘destination’ restaurants that mainly depend on international travellers to fill their seats at the restaurant. The restaurant warned guests that they expect travel restrictions for people travelling outside of Denmark to continue. The Game season will run from 13 October to 19 December. The restaurant is taking reservations only up to the end of … Continue reading
Cabernet Sauvignon day marked by release of Director’s Reserve from De Toren Private Cellar
Stellenbosch winery De Toren Private Cellar, one of the first South African estates to produce high-end Bordeaux style red wines has released the Director's Reserve on the occasion of the International Cabernet Sauvignon Day which falls on 3 September. De Toren Private Cellar is a boutique winery specialising in Bordeaux-style wines and is situated on the Polkadraai Hills, overlooking the picturesque Stellenbosch in the Cape, South Africa. De Toren was one of the first-ever South African wineries to produce Bordeaux-style wines and the very first to ever make use of a gravity-fed cellar. The farm is renowned for meticulous attention to … Continue reading
Dinner in the Sky in Brussels goes 2.0
BRUSSELS: Dinner in the Sky goes 2.0 for 2020 with the new generation platform. This is the first time that the new platform for Dinner in the Sky is being used in Brussels. The new platform has been called Dinner in the Sky 2.0 and is certainly more 'COVID-19 proof'. Instead of a communal table, the 'hanging' platform will host 32 people sitting at tables of 4. They will be served a 'Michelin starred' dinner 50 metres above the ground. Tables are separated by at least 3 metres ensuring there is enough distance and they are set around a large central kitchen. Chefs and their teams have more space to move around and mingle with … Continue reading
Fritz Miesbauer, winemaker for the city of Krems is winegrower of the year
KREMS: Stift Göttweig, a Benedictine abbey stands proudly across from Krems on the south bank of the Danube. Monks have been cultivating wine on the abbey’s 26 hectares of vineyards for almost 900 years. The winegrowing estate was outsourced in the early 1980s, and in 2006 a consortium of wine enthusiasts assumed responsibility for cultivation. It's fortunes had been waning, just like those of the wine in the Austrian city of Krems. Then, they decided to put Fritz Miesbauer at the helm, taking the reins not just of the city's wines but also the Stift Göttweig. Today, 14 years later that decision has been rewarded. The winemaker … Continue reading
Pandemic and lack of tourists forces closure of Restaurant 108 in Copenhagen
COPENHAGEN: Kristian Baumann, chef of Restaurant 108, has announced the closure of the restaurant 108 because of the global COVID-19 pandemic. The restaurant is co-owned with René Redzepi among others. "It is with great sadness that we announce the closure of Restaurant 108. Due to the negative consequences of the global pandemic and in particular the drastic reduction in the number of international tourists visiting Copenhagen, we have concluded that it is no longer economically sustainable to operate 108 in the current location." "I wish to thank every member – past and present – of our incredible team, for helping make 108 a truly … Continue reading
First authentic American smokehouse to open in Hong Kong
HONG KONG: SMOKE & BARREL, which opens its doors on 32 Wyndham Street, Central, Hong Kong in early October promises to be the first authentic American smokehouse barbecue joint. The brainchild of chef-restaurateur duo Chris Grare and Arron Rhodes, Smoke & Barrel follows hot on the trails of their first successful restaurant co-venture, Kinship, that opened in May 2019. Leading the Smoke & Barrel kitchen will be Southern native Head Chef Christopher Tuthill, who has roots in Albuquerque, New Mexico, together with American Chef Chris Grare. Prior to joining Smoke & Barrel, Chef Tuthill helmed the kitchen at … Continue reading
Tartarun and fish charcuterie: Can the Maltese fish restaurant be reinvented?
MARSAXLOKK: When chef James Schiavone stumbled upon the way Josh Niland was working with fish he knew he had to try to do something similar. The author of the book The Whole Fish Cookbook has changed the way many think about fish. But he needed to convince his family, his parents and his brother who together run the Maltese fish restaurant Tartarun in the fishing village of Marsaxlokk. His father in particular, who wakes up early each morning to source the fish from the fish market was not convinced that aging fish was something that could work. But he still approved of the purchase of a small fridge that would enable his son to dry-age … Continue reading
Summer 2020: Odds and ends
Henry David Thoreau once wrote that one must maintain a little bit of summer even in the middle of winter. You cannot really fault him with that. But there is also the other side to summer, the one where all good intentions go to waste. Finding a writing routine is always a priority for me but summer has a way of disrupting that routine. Not that I am complaining. Writing therefore ended up on the back burner for various reasons. Loss of routine was one of them but also because without realising the previous months had taken their toll when it came to fatigue. Every summer starts with the intention of finding a routine during … Continue reading
TATE introduces private home dining experience
HONG KONG: Vicky Lau, chef of TATE Dining Room in Hong Kong is introducing Date by TATE, a new private home dining experience and online gourmet shopping platform that brings a Michelin-starred restaurant experience directly to the home. The service is designed to be enjoyed for any occasion from birthdays to date nights or simply celebrating the end of a busy week. Date by TATE enhances the at-home dining experience with a fully-catered multi-course menu, beverage pairing and a specially curated music playlist. “Date by TATE isn’t your average restaurant takeaway and delivery service. Our team has worked tirelessly to design a … Continue reading
Iceconic, the new ice cream concept by Gert de Mangeleer
BRUGES: Visitors to Bruges this summer will be able to get a taste to Iceconic, a brand new ice-cream brand created by star chef Gert de Mangeleer. The first location of Iceconic is the 't Zand in Bruges where a pop-up store is open until the end of August. It may well be the 'Willy Wonka' of ice-cream as the chef and co-owner of the former 3 Michelin star restaurant Hertog Jan has created five ice-cream creations. Gert has given is personal take on the ultimate ice cream experience focusing on purity of taste as well as high quality of produce to create a combination of silky and light texture of the freshly churned … Continue reading
‘Never renounce to books and to quality ingredients’ – Massimo Bottura
MODENA: Massimo Bottura needs no introduction. Known mostly for as the chef-patron together with his wife Lara Gilmore of Osteria Francescana in Modena, today he is the best known Italian face in the world of gastronomy. At a recent e-Class he explained his mantra to never renounce to books and to great quality ingredients. The e-Class was organised by the Italian Chamber of Commerce of the Benelux country as part of the True Italian taste initiative, which aims to showcase the exceptional produce that comes out of Italy. And it was fitting for Massimo Bottura to represent and showcase these ingredients. I’m given the opportunity to … Continue reading
Highlights
Nature Chic, a dining room under the trees in Brabant Wallon this summer
Nature Chic is the name of a new concept created during the COVID-19 pandemic. Four people have joined forces to create a culinary experience in the middle of nature. John Paquot, the proprietor of the Ferme d’Odenge, Alain Bianchin, chef of Michelin star restaurant Alain Blainchin and Andre Poes, a sommelier and owner of Nectars du Sommelier and Mickael Williquet have joined forces to create this experience where nature takes centre stage and forms the dining room. During the summer months in Orbais, in the Brabant Wallon region of … Continue reading
Norbert Niederkofler launches Cook the Mountain – The nature around you book
BRUNICO: At the ALPINN restaurant, over 2,300 metres above sea level, chef Norbert Niederkofler has finalised a project that started in 2008. "Cook the Mountain" - The nature around you is the book he has been working on over the past 10 years. The chef, who became famous for his Cook the Mountain philosophy at St Hubertus said he is telling all the stories of the mountain culture, the mountain food, the producers, their way of working, sustainability, how they used to work in the old days and what they have been doing to recover and bring … Continue reading
Al Meni to return in September
RIMINI: Al Meni, a food festival celebrated under a circus tent in the Italy city that gave the world Federico Fellini, will return in September. Usually held in June, the food festival created by Italian chef Massimo Botttura will be held from 25 to 27 September this year. Disrupted by a storm last year, which forced the closure of the street market on the first day of the festival, this year's edition had to be postponed because of the COVID-19 crisis. Massimo Bottura came up with the idea to create a food festival which has as its … Continue reading
Who is going to take the mantle?
As cities came to a standstill, as airports closed, as streets become deserted and as people hibernated for the longest spring in our living history, many thought we were going to experience a revolution that would change the world we live in. There would be the pre COVID-19 world and the post COVID-19 world. The restaurants emptied, the kitchens became colder, the hustle and bustle of a busy kitchen came to an immediate halt. Now, as more and more countries start to reopen for business, the more things change, they more they have stayed … Continue reading
50 Best releases first ever e-cookbook to raise funds in support of global hospitality
The organisation behind The World’s 50 Best Restaurants has released its first ever e-cookbook, entitled Home Comforts: simple lockdown recipes from the world’s best chefs and bartenders, featuring the meals that the world’s most revered chefs are cooking for their families at home. Available for a $10/£8 minimum donation through the 50 Best Bid for Recovery donation site with immediate effect, the cookbook will raise funds to support the global hospitality community. The cookbook … Continue reading
Osteria Francescana goes al fresco this summer at Casa Maria Luigia; Massimo Bottura to also open Gucci Osteria in Tokyo
MODENA: There has never been a better time to eat at Massimo Bottura's Osteria Francescana. The restaurant has been full since its reopening after the three months lockdown but the Italian chef has never experienced so much volatility in restaurant bookings in his professional life. From his home kitchen in Modena, Italian chef Massimo Bottura announced he was taking Osteria Francescana al fresco at the family's boutique hotel Casa Maria Luigia. He also announced an April opening of Gucci Osteria, in Ginza, Tokyo and a new restaurant in … Continue reading
Kray Treadwell announces plan to open first restaurant in Digbeth
DIGBETH: Great British Menu finalist, Kray Treadwell has announced plans to open his first restaurant in Digbeth, Birmingham. Named after the weight of his daughter when she was born four months prematurely, 670 Grams will offer a set 10 course tasting menu at £60 per head. Ever evolving, the handwritten menu will be available to view 48 hours earlier on the restaurant’s website, and take in a mix of European influences and Asian-inspired flavours. Playful elements such as dishes inspired by takeaway food and a ‘Tesco cheese and onion … Continue reading
L’Air du Temps launches Le Bar a Quilles, an open-air wine bar for summer
LIERNU: On 1 July, L'Air du Temps, a two Michelin star restaurant in the heart of the Belgian countryside will open an open-air wine bar, Le Bar a Quilles between 3pm and 7pm. In the lush garden of the restaurant, some 50 kilometres away from Brussels, guests will be able to walk in without a reservation and choose from a selection of drinks by sommelier Michel de Muynck. The bar will be open throughout the summer months from Wednesday to Sunday from 3pm to 7pm. The bar will be accessible from the restaurant's parking area. Earlier … Continue reading
Casse-Croûte by Karen Torosyan here to stay
BRUSSELS: When chef Karen Torosyan of Restaurant Bozar in Brussels had to close the restaurant because of the lockdown, he decided to venture into what he called Casse-Croûte. This was an initiative to serve some of his signature dishes in the form of a takeaway. On offer during the lockdown were a selection of his patés, fois gras, rilettes, ham with parsley (jambon persillé) as well as his famous pâté croûte with pork, duck and goose liver served with pickled vegetables. He also served a number of hot dishes including some of the pies that … Continue reading
VerTige, a new restaurant by San Degeimbre and Kevin Perlot opens in Brussels
BRUSSELS: The first time Sang Hoon Degeimbre ventured to Brussels, it was to open San Brussels in Rue de Flandre in the centre of the city. After five years, that restaurant will make way for VerTige, a new sustainable concept that brings to Brussels the talented Kevin Perlot. San Brussels was the first urban restaurant that took the lunch time concept at L'Air du Temps of serving dishes in bowls and brought it to the city. Since then he has followed with two other San restaurants, one in the Sablon area of Brussels and another in … Continue reading
Vicky Lau launches an ode to tofu, an eight course single-ingredient lunch menu
HONG KONG: Following a successful series An Ode to Eggs and an Ode to Rice, Asia's best female chef Vicky Lau of Tate Dining Room in Hong Kong will present a refined single-ingredient lunch menu with a French Chinese twist. This time, she will be putting the versatile tofu in the spotlight, Asia's most popular soy-based protein. “Tofu is an often-misunderstood ingredient with a bad reputation. However, I hope to prove that tofu is in fact one of the most enjoyable and nutritious dishes to be had during the summer season,” said Vicky … Continue reading
Sergio Herman’s Le Pristine to open on 14 July
ANTWERP: Le Pristine restaurant and Le Pristine Café, Sergio Herman’s newest restaurants will open their doors in the fashion district of Antwerp on Tuesday 14 July. Reservations to this new hotspot will open from Tuesday 23 June on the restaurant’s website. Over the last few months, Le Pristine's core team has used the time of the pandemic to carefully prepare for the opening of Sergio Herman’s latest restaurant. The restaurant will offer a taste of the Zeeland terroir, from where Herman hails together with Italian flair. The concept … Continue reading
Butcher, restauranteur, chef team up to open Maven in Antwerp
ANTWERP: At a time when many restaurants are struggling with the after effects of COVID-19, a new restaurant will open in Antwerp called Maven. The restaurant will open in Liegestraat on the bustling South side of the city. It is a concept that brings together the expertise of renowned butcher Luc De Laet, the passion of catering entrepreneur Win Van der Borght and the talent of Jules Koninckx. Starting a meat restaurant at a time when eating meat is under pressure may be considered politically incorrect but the three are just … Continue reading
Reale celebrates 20 year anniversary with special ‘low-cost’ menu
CASTEL DI SANGRO: Reale, one of the most magical restaurants in the world will reopen on 2 July following the lockdown in Italy. And it will be a special reopening because it will coincide with the 20th anniversary since they took over the restaurant after their father had passed away. For the month of July only, Cristiana and Niko will propose a unique menu which will be exclusive and never to be repeated again. “2020 is not an ordinary year for us not just because of the pandemic but also because it is 20 years since Cristiana and I … Continue reading
Hisa Franko clinches two stars as Slovenian Michelin Guide is unveiled
The sun shines after the storm. Hisa Franko, the restaurant of Ana Ros and Valter Kramar has clinched two Michelin stars for the first ever time when the tyre company unveiled its first ever guide to Slovenia. Delayed because of the COVID-19 pandemic which stopped the publication of the Guide earlier this year, this was exceptional news for Ana, Valter and the team of Hisa Franko who have suffered more than others the lockdowns because of the location of their restaurant in Kobarid in the Slovenian countryside. The wine bottles will be … Continue reading
Pastorale: the 10 corona commandments
REET: Pastorale, a two Michelin star restaurant in Reet, Belgium reopened earlier this week with 10 corona commandments, taking inspiration from the fact that the restaurant is housed in a former presbytery. The restaurant also has as an ozone generator in the cloakroom after 12 weeks closed due to COVID-19. "As chefs, we are often challenged, but today we are being challenged in a way that we have never been before. I have a million questions: How will our sommelier present the bottles of wine? What about the live preparations in front of … Continue reading
#Whatnext: Le Bon Bistro, a fine dining restaurant becomes a bistro on days it is normally closed
BRUSSELS: Christophe Hardiquest, chef of two Michelin star restaurant Bon Bon in Brussels announced the opening of Le Bon Bistro by Bon Bon at his restaurant Bon Bon. The bistro will open from Sunday to Tuesday and will be run by Christophe's right-hand man and sous-chef Adrien Cunnac who has worked with the Belgian chef for the past 8 years. Hugo Traineau, who worked at Bon Bon for the past four years will be responsible for the hospitality in the dining room. "We are pleased and proud to start this new adventure," Christophe Hardiquest … Continue reading
The Best Chef Awards 2020 goes digital
The Best Chef Awards announced today that their annual event which had to take place in Rotterdam on 21, 22 and 23 September will still take place on the same date but it will go digital instead. Given the current Covid-19 restrictions and to ensure safety, one of the world’s leading culinary platforms has decided to go back to its roots and present its Top100 via an online show. The event will also include hybrid conferences. “It is particularly important in this moment of great difficulty for the hospitality industry to keep going. … Continue reading
#Whatnext: Paul Ivic on the lessons learnt from the reopening of Tian after the lockdown
VIENNA: Paul Ivic, executive chef of one of the only Michelin star vegetarian restaurants in the world is relieved that the restaurant reopening has been smoother than he expected. The chef of Tian and Tian Bistro in Vienna and Tian in Munich reopened the fine dining restaurant on May 15 so he can reflect and look back on the ups and downs of reopening after COVID-19 forced the lockdown of thousands of restaurants around the world. The restaurant reopened on May 15 and Paul's experience provides a glimpse of what other restaurants are … Continue reading
#Whatnext: How Souvenir intends to bring customers back
GENT: Viljhjalmur Sigurdarson, the Icelandic chef of restaurant Souvenir and his wife Joke Michiel will reopen their restaurant in Gent from next Monday. They are offering incentives to bring in as many guests to the restaurant as possible by offering incentives for 'bubbles' of between 4 to 10 people. Their large 'bubble' table is available for groups of between 4 to 10 people and the restaurant will offer a bonus to groups from six people onwards. "The bigger the bubble, the better your deal to come and eat in a group," Joke and Vili … Continue reading
Sergio Herman and Syrco Bakker open temporary deli in Antwerp
ANTWERP: Sergio Herman and Syrco Bakker are bringing a taste of their restaurants in Cadzand Bad, Netherlands to Antwerp this summer. As from June 5, they have opened a deli in the Belgian city of Antwerp serving dishes from restaurants Pure C, Air Cafe, Air Republic and Blueness in Cadzand, and Frites Atelier, as well as showcasing a number of small producers and startups. The Deli is a concept that has been created by FoodFest, an annual culinary event that Sergio and Syrco organise in Cadzand Bad. FoodFest had been bringing a … Continue reading
Sofie Delbeke and Matthieu Beudaert launch La Bicicletta for summer
KORTRIJK: Sofie Delbeke and Matthieu Beudaert known for their former star restaurant Table d’Amis and restaurant Beudaert will open a summer concept in the coming days in Sint Maarten’s square, Kortrijk. La Bicicletta is a restaurant with a bar and will resemble a trattoria and will be an ode to Italian cuisine and to the square where the restaurant is located. It will replace restaurant Beudaert for the summer and will remain open till mid-September. The couple are also planning The trattoria will be open till mid-September and the … Continue reading
Thomas Troupin and Marie-Charlotte Portois announce closure of La Menuiserie
WAIMES: La Menuiserie, one of the top restaurants in Wallonia announced it will close its doors. The restaurant owned by chef Thomas Troupin and his wife Marie-Charlotte Portois, who worked at L'Air du Temps before opening the restaurant in January 2013 said they were very sad to announce the closure of the restaurant. "La Menuiserie has represented more than seven years of hard work, tens of thousands of hours of work, thousands of clients, over a hundred employees and countless briefings and debriefings," the couple said. "Our passion … Continue reading
The Jane goes open air for summer
ANTWERP: The Jane, one of the most stunning restaurants in the world will go open air during the summer months. The open air restaurant will be open from June 12 in collaboration with Sommar. The unique outdoor food concept will be open on the banks of the River Scheldt where the team from the Upper Room Bar team can be creative with produce, fire and temperature using the best local products. "During these uncertain times we need to be creative and reinvent ourselves," Nick Bril said. Because of the limitations imposed it is not … Continue reading
L.E.S.S. Summery Eatery opens in former Hertog Jan
BRUGES: Gert de Mangeleer and Joachim Boudens, the owners of the Hertog Jan Group have announced the reopening of their restaurants as COVID-19 measures were lifted by the Belgian government. After a few months without activities or guests, the former three Michelin star restaurant Hertog Jan will be ready to welcome restaurant visitors for L.E.S.S Summer eatery. L.E.S.S. Eatery will be transformed from the central Bruges urban space to a summer open-air restaurant serving Southern dishes. Their other restaurant, Bar Bulot, in their … Continue reading
(37) Brussels restaurant takes to surrealism as reopening measures are announced
BRUSSELS: Le Pigeon Noir, a Brussels institution and one of the favourite bistros in the commune of Uccle has taken to surrealism as reopening measures for restaurants were announced. The bistro, taken over by Henri de Mol in 2006, earned a Michelin star for its cuisine in November 2014 but remained pure to its core despite Michelin’s recognition. Customers of this excellent bistro were afraid that the Michelin star would change the focus of this bistro which is housed in a former café. What may end up changing everything for this … Continue reading
A campaign to go Food Plastic Free launches on 1 June
EIT Food West is launching a plastic free campaign aimed at forcing people to think about their plastic waste and consequences affecting our mother Earth as well as our personal wellbeing. The campaign starts on Monday 1 June and runs for 33 days. During these days, EIT Food West and its ambassadors (among them vegGo from France) and and Le Castel de Bois Genoud from Switzerland) will help you with useful tips and tricks on how to reduce single-use plastics in your daily life The Plastic Free Challenge ‘ZERO PLASTIC HERO’ designed by EIT … Continue reading
Niko Romito launches Pandolce
CASTEL DI SANGRO: Italian chef Niko Romito has launched 'Pandolce', a sweet bread that he has created in his bakery in Castel di Sangro, close to his restaurant Reale. The Pandolce is available for sale online with deliveries from 4 June onwards. It is also available for sale in Spazio Niko Romito Bar e Cucina in Rome which has been open for takeaways within a four kilometre radius over the past weeks of lockdown. "Pandolce is the new cake that I have created after years of study and research on the fermentation techniques of yeast in … Continue reading
#Whatnext: “Don’t complain, just change” – Martin Milesi
LONDON: Inside one of the most iconic buildings of London, Martin Milesi has created a unique concept that serves just one table. He has been halted with the COVID-19 crisis but he still believes that his concept is a winning one. Housed inside the St Pancras clock tower, UNA London, gives him the freedom to think away from the constraints of rents that can bring down restaurants particularly when these are closed down. The Argentinian born chef reached out to discuss #Whatnext for the restaurant world. In this conversation, we touch upon … Continue reading
Venissa: A vineyard saved and a new wine launched
VENICE: Enrico Rossetti who was born and lives in Burano, Venice, has become a bit of a symbol of Venice's difficult few months. His photo, taken in front of Venissa, the restaurant he worked in, during the high tides went viral. Now, because of the COVID-19 crisis and Venissa closed, Enrico has started working in the vineyard of the winery that owns the restaurant. The vineyard is home to one of the unique grapes of the region, the Dorona of Venice which is used to make the Venissa wine. Enrico worked at Venissa since 2019 and the … Continue reading
(36) Noma sells out of burgers and wine on reopening
COPENHAGEN: René Redzepi's bet to reopen as a burger and wine bar was rewarded on the first day of reopening. At 7pm, Noma announced at around 7pm that they had sold out their burgers and wines on the first day of reopening. Criticised by some for reopening in the most humble of manners, long 'social-distanced' queues formed to get a taste of the Noma Viking Burger and the vegetarian burger and enjoy a sip of wine from the wine bar in the gardens of the restaurant. Local formed queues to be served at one of the world's best … Continue reading
(35) Rijks, Zoku join forces to convert 25 lofts into private restaurants in Amsterdam
AMSTERDAM: Joris Bijdendijk continues to come up with creative ideas to fight the COVID-19 crisis. This time, in collaboration with Zoku, they will transform 25 of their lofts into private restaurants where couples can enjoy a dinner prepared by he and his team from RIJKS. On May 29, for less than 200 euros per person all inclusive, 25 couples will be able to enjoy a four course dinner with a selection of wines handpicked by Max Van Bockel, the sommelier at Rijks. During dinner, chef Bijdendijk will zoom in for a personal touch. Guests will … Continue reading
Alberto Landgraf: ‘It is still too early to start taking life changing decisions’
The situation with COVID-19 evolves very rapidly. When I spoke to Alberto Landgraf a few weeks ago, the pandemic situation in Brazil was not as bad as it is today. They say a week is a long time in politics, you could say the same thing about the evolution of this pandemic. Alberto is the chef of Oteque, in Rio de Janeiro, one of the top restaurants in Brazil. Like many, Alberto is finding he has got much more time than usual which means that he has the time to think, to read and to re-examine everything. Personally he is not too … Continue reading
Utopicfood launches documentary series “Can chefs save the world?”
SINGAPORE: In the summer of 2019 a select gathering of the world’s most famed culinary geniuses sat down to answer the question, “Can Chefs Save the World?” Now UTOPICFOOD!, an initiative to promote awareness of issues related to all forms of food production, is just releasing the result: a captivating three-part video series that is being rolled out from April to June 2020. The work captured the profound concerns, causes and creative thinking of 15 culinary innovators and was so compelling that National Geographic Asia previewed the … Continue reading
(34) Peter Goossens: “We need to know when we can reopen”
BELGIUM: Peter Goossens, the chef of the only remaining three Michelin Star restaurant in Belgium, Hof Van Cleve, is angry. "Last week, the security council announced that markets, hair salons and museums could reopen. But there was no word on when restaurants could reopen. Not even a slight indication," Mr Goossens told Belgian newspaper De Standaard. Until today, there has been no news as to when restaurants in Belgium could reopen and how the reopening would take place. The indications for the time being are that this will not happen … Continue reading
Taking the long way home – Jake Westacott
NEW ZEALAND: Jake we last spoke with you in 2016 (May issue) and now it is a good time to talk again about this moment in 2020 because our paths have crossed and we are in in the same country at the same time because of COVID-19. Where were you when you heard about it, what was happening then, where are you and, of course, what are you doing now? From the top down, I am staying still and safe in my family’s beach house in New Zealand…for the moment and how ever long that needs to be …in a sleepy village on the edge of the South Pacific … Continue reading
(33) Noma to reopen as a burger and wine bar. “We need to heal”
COPENHAGEN: Noma, one of the most influential restaurant in the world led by René Redzepi will reopen its doors as an outdoor wine bar serving burgers. Redzepi said ‘these are crazy and uncertain times. Copenhagen is about to open it’s restaurants. And so will Noma. However, before we reopen Noma as we know it we will transform it into a no reservation, drop in only, wine and burger bar.” “We feel in the first phase of the reopening that we want to be open for all. We need to heal. So let’s have a glass and a burger. You are all invited,” … Continue reading
(32) Rijks restaurant to reopen on 1 July: will continue to serve takeaways till then
AMSTERDAM: Despite a government decision to allow restaurants to reopen on 1 June, Joris Bijdendijk, chef of Rijks restaurant has decided to continue to offer takeaway meals until 1 July. Joris said that when the Dutch government announced reopening measures as from 1 June they allowed only a maximum of 30 people including the staff to be in a restaurant. "We've tried every possible option. We concluded that it was impossible for us,” Joris told Food and Wine Gazette. The Dutch chef said their main focus was to survive the crisis with a … Continue reading
(31) Two restaurants team up for four-hands take-away menu in Gent
GENT: Two chefs and two restaurants in the Flemish city of Gent, Belgium, have teamed up to offer a four hands takeaway menu this weekend. Sebastian Sandor of Heritage Restaurant and Ignace Wattenberge of Lys d’Or are getting together (not literally) to serve guests in Gent as more and more restaurants try to find innovative ways to reach customers during the COVID-19 lockdowns. Their restaurants are currently closed because of the lockdown in Belgium with no date yet set for the restaurant reopening. The two chefs will prepare a four … Continue reading
(30) Ana Ros calls for transparency, information
KOBARID: Ana Ros, chef of Hisa Franko in Kobarid was one of the first to take the risk of opening the booking system for her restaurant in Slovenia as from 1 June despite not knowing whether this would be possible or not. And customers responded. She has an almost fully booked restaurant despite the fact that they don’t know whether the restaurant can reopen or not or whether customer can fly in to Slovenia or not. But like many others around the world, she is now calling for some clarity as to the future. “We are not being given any … Continue reading