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 the same. In the darkest moments of the COVID-19 crisis many thought that there would be considerable and even radical changes to the world of food and restaurants in particular. A few days ago while speaking with Andrea Petrini, one of the most influential food writers in the world, founder of GELINAZ!, an avant-garde chef’s collective he asked me “Where are the new ideas?” How are you is how the conversation started and he told me that he … Continue reading
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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 contains 50 unique recipes from an equal number of female and male chefs who have featured on recent 50 Best lists, alongside 25 cocktail pairings from bartenders behind The World’s 50 Best Bars. The result is a collection of simple and delicious comfort food creations, from Tokyo to San Francisco, split into categories of vegetarian, fish and seafood, meat and dessert. Whether it’s Alain Passard’s inspired vegtable based … 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 collaboration with Ferrari in front of the company's factory in Maranello. The COVID-19 crisis may have hit the restaurant industry hard but Massimo Bottura was in fine form passionately explaining his new projects and speaking about the difficulties of reopening Osteria Francescana despite a highly acclaimed menu 'With a little help from my friends'. "We closed the restaurant before the lockdown because we wanted to ensure that the team was … 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 sandwich’ will also feature, as well as the peach dessert that saw Kray reach the finals of The Great British Menu. The 16-cover restaurant, designed by 2G Design & Build, will operate over two floors and showcase an open kitchen upstairs, overlooking a two-person chef’s table and a table of four with the remaining covers downstairs. Kray, who’s CV also takes in the Hand and Flowers and Purnell’s, said, “670 Grams will be a unique … 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 this week, Sang Hoon Degeimbre, chef of the restaurant L'Air du Temps, one of the top Belgian restaurants announced the opening of a sustainable restaurant called VerTige in Brussels under the guidance of young talented chef Kevin Perlot. The SAN Group of restaurants also include San Sablon, San Gent, Toshiro and Rizom. For lunch, all restaurants are offering a take-out possibility while they are open for lunch and dinner. … Continue reading
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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 have made him world famous (he was world pie champion after all) as well as desserts. Now, with … 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 Ghent. In five years, the SAN family of restaurants has also grown to include Toshiro and Rizom. Now … 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 Lau. “Never have I worked with an ingredient that is as versatile and with such a variety of … 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 promises to be very different from everything he has done before. Le Pristine is contemporary and … 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 ‘daredevils’. “There is nothing wrong with eating meat,” says butcher De Laet. We eat too much meat. So we have … Continue reading
Reale celebrates 20 year anniversary with special ‘low-cost’ menu
Cristiana Romito and Niko Romito 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 took over the restaurant and opened Reale. These past months have … 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 opened this evening in celebration of this achievement particularly given the experience of the team … 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 our customers? And will customers now have to get their own coat in the cloakroom? Those aspects used … 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 said. In the opening of our WhatNext series we hinted at the possibility for restaurants to … 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. Stopping would have meant giving up, and giving up is a negative message to the new generations who are … 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 bound to expect in the next days and weeks as more and more restaurants reopen for business across … 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 said. The Belgian government has announced a further relaxation of the lockdown as from Monday … 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 combination of food, drinks, music and talks since 2015 which is exactly what the focus of the deli will … Continue reading
Sofie Delbeke and Matthieu Beudaert launch La Bicicletta for summer
Sofie Delbeke and Matthew Beudaert at La Bicicletta (Photo by Hughes Vanhoucke) 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 couple said they … 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 has not been lost but these times of confinement have been a time of reflection for us. We will seek … 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 possible to reopen the Upper Room Bar and it was for this reason that the team at The Jane decided to … Continue reading
Highlights
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
Dierendonck to open second shop in Brussels
Hendrik Dierendonck BRUSSELS: Hendrik Dierendonck, the renowned nose to tail Belgian butcher will open his second shop in Brussels. The Belgian butcher announced he has taken over Le Charolais, a family run butcher shop in Rue Vanderkindere in the heart of the ‘Quartier des Artisans’. Rue Vanderkindere is probably the foodie street par excellence in Brussels with many speciality shops including among others cheesemonger Julien Hazard and pâtissier and baker Le Saint Aulaye. This is the second shop that Dierendonck will open in … Continue reading
What Next: What if the future of a restaurant is more than just a restaurant?
BRUSSELS: A few days ago, I received an email from a reader of the newsletter which we send out every Sunday morning. A long email with personal reflections on how the restaurant and wine world has changed in just a few weeks. Go back to February and few if any could possibly imagine what we have been through over the past weeks. There were many questions without any answers. They were all pertinent questions as to what the future of the food and wine world would look like. As a former news journalist, my reaction every time there is a … Continue reading
(29) Gennaro Esposito on how we will dine in the coming months: “A dinner should not be a Russian Roulette”
Gennaro Esposito (photo courtesy of Gennaro Esposito) Italian top chef Gennaro Esposito has warned that when restaurants reopen after the COVID-19 lockdowns, changes will be significant to the point that it will require a lot of goodwill from customers to go to restaurants. “It is only right to ensure that a restaurant reduces the risk for its staff and customers. A dinner should not become a Russian Roulette,” he said. The Italian chef was interviewed on Il Mattino after he came up with a proposal on how to reduce the risks of diffusion … Continue reading
(28) Kadeau announces it would reopen in June after ‘working tirelessly to find our way back to life’
COPENHAGEN: Kadeau have announced they will reopen the restaurant after being one of the first serious casualties in the restaurant world when they filed for bankruptcy. Kadeau Bornholm will reopen in June while Kadeau in Copenhagen will reopen after the summer break, the restaurant group announced on their Instagram page. "Finally some good news from our side. Ever since we shut down almost two months ago, we have been working tirelessly on finding our way back to life," the restaurant group said. "We cannot wait to welcome you … Continue reading
50 Best for Recovery programme launched
The organisation behind The World’s 50 Best Restaurants is replacing its annual list, awards and related events with a three-pronged campaign, entitled 50 Best for Recovery – supporting restaurants worldwide in partnership with S.Pellegrino & Acqua Panna. The aim is to provide tangible financial relief where possible, as well as create and collate helpful resources for restaurant businesses as they emerge from the pandemic and seek actionable advice and support. The launch of 50 Best for Recovery follows the announcement in March that … Continue reading
(27) Belgian Michelin star restaurant offers drive-in service
SOHEIT-TINLOT: In the Belgian countryside in Soheit-Tinlot, chef Christophe Pauly of Michelin star restaurant Le Coq aux Champs is turning the restaurant into a Drive-In restaurant enabling customers to collect set menus without exiting their car. “The principle is to let customers pick up the day’s menu without getting out of the car. It might look simple but it requires a lot of organisation,” said Christophe Pauly. Having to close the restaurant because of the COVID-19 crisis he has now decided to return back to the kitchen to share … Continue reading
(26) How Bottura’s second restaurant Franceschetta delivered 450 meals in Milan
MODENA: If you can imagine it, you can create it. That’s the motto of Massimo Bottura and his team in Modena. The chef of world famous Osteria Francescana, Franceschetta 58, Casa Maria Luigia and Food for Soul among others is known for thinking outside the box. That has also been the mantra of his team that works behind the Italian chef. On 1 May, his team, created what they termed 'Mission Impossible' delivering 450 boxes of kits with dishes from Franceschetta 58 to Milan. At 5am, the team, clad in masks, gloves met in Via Stella … Continue reading
(25) Bar Bulot, L.E.S.S offer takeaway in Bruges, Antwerp and Ghent
The counter in front of LESS Eatery BRUGES: Bar Bulot and L.E.S.S., the two restaurants owned by Gert de Mangeleer and Joachim Boudens have moved to takeaway from the beginning of May amid the COVID-19 crisis. They are, however, extending their coverage testing not just takeaway in their city Bruges but also in Antwerp and Ghent. With no date yet set for the reopening of restaurants in Belgium, Gert and Joachim have shifted to delivery for the time being. At both restaurants, one in central Bruges and one in the former building … Continue reading
‘Restaurants, gastronomy are going to be completely different after this crisis’ – Christophe Hardiquest
BRUSSELS: If one thing is certain for Christophe Hardiquest, it is the fact that restaurants will be completely different to what we know them when they reopen after the lockdown. “Gastronomy is going to change completely for different things and different reasons. Chefs will need to be creative and rethink what they do completely. At the moment we have a coronavirus crisis but after this there is going to be an economic crisis and we need to think things differently,” he told Food and Wine Gazette in a phone interview. Hardiquest is chef … Continue reading
(24) Christophe Hardiquest in new collaboration with Rob
BRUSSELS: Christophe Hardiquest, chef of two Michelin star Brussels restaurant Bon-Bon had to adjust over the past few weeks. After taking a two week rest following the forced closure of the restaurant, together with Rob The Gourmet market, the Brussels foodie supermarket par excellence, he started to prepare food for hospital staff on a daily basis using produce that was about to expire. Now, his sous-chef Adrien Cunnac has also joined helping Rob's prepare food for the homeless using the same material. This has led to a new … Continue reading
(23) Antonia Klugmann launches ‘Antonia at home’
VENCO: Antonia Klugmann, one of the most influential Italian chefs with a restaurant in the countryside in Vencò, on the border between Italy and Slovenia has created ‘Antonia a casa’ or Antonia at home, a new venture offering food delivered to customers in the different provinces of the region. Over the past few weeks, she became of the chefs of 'high-end' restaurants that launched a takeaway food offering as a way to continue to work and provide customers with the possibility to eat her food away from the restaurant. While this might … Continue reading
(22) Eating in with Karen Torosyan
BRUSSELS: It has been many days since I last used my car. Last Saturday, at 4.40pm I left home in the direction of central Brussels to pick up a delivery from Casse-Croute, the boutique takeaway that Karen Torosyan opened soon after the lockdown at Bozar Restaurant in Brussels, Belgium. The streets were deserted. Empty. Driving slowly around felt like I was the only one out. That feeling would be replicated days later when I decide to walk to the city centre to look at what has become a 'ghost' town. I arrive a few minutes before 5pm, … Continue reading
‘This crisis is making us focus on the way we consume, the way we travel, how we treat earth’
BRUSSELS/LYON: What does the future hold for restaurants and guides like Michelin or the World’s 50 Best Restaurants? I’ve always thought that we were living a time that I liked to call ‘peak food’. Everywhere you looked, food, restaurants, chefs were part of our daily life. Then came COVID-19, lockdowns, closed borders and everything has been put into question. Over a virtual coffee, I sat down with Florent Bonnefoy, an entrepreneur who is currently working with clients across China, Hong Kong, Taiwan, Singapore and France on new … Continue reading
(21) The future of four hands dinners: RijksxManu goes online
AMSTERDAM: Rijks, the Amsterdam restaurant by Joris Bijdendijk is continuing with a series of guest chef events despite the online with a series of online 4-hands dinner. The first dinner will be held on Sunday 26 April with Brazilian chef Manu Buffara. Could this be the future of four hands dinner post COVID-19? "We are limited in travelling and meeting because of the coronavirus measures. But that does not stop us from continuing to cook for our guests with internationally renowned top chefs," he said. "A new situation requires a new … Continue reading
(20) L’Air du Temps hamper at your home each week
LIERNU: San Degeimbre and Carine Nosal of two Michelin star restaurant L'Air du Temps in Liernu, in the heart of the Belgian countryside, are sharing a part of their terroir and garden with customers as from next week. While restaurants in many countries are currently closed because of the COVID-19 crisis, the plight of restaurants in the countryside is even harder because they have fewer options to reach their clients. Nevertheless, San Degeimbre has decided to start sharing some of the garden's produce as well as home made bread which … Continue reading
(19) It is time to reflect on the future, a different future – Manu Buffara
Brazilian chef Manoella Buffara, also known as Manu is convinced the world will no longer be the same after COVID-19 and this was the time to reflect on the future. Chef of Restaurant Manu and one of the rising stars not just of Brazilian cuisine but world gastronomy believes that nature is sending a signal that it is greater than men. “It will be impossible to return to the world as it was before,” she said on an Instagram post. “It is no longer optional to live in a sustainable world. We are going through a very tough test will will … Continue reading
(18) Roganic in Hong Kong introduces baking classes
HONG KONG: Roganic Hong Kong, the restaurant of British chef and founder Simon Rogan's urban farm-to-table concept is introducing a series of new baking classes on Thursdays, Fridays and Sundays led by executive chef Oli Marlow. And the response has been excellent because the April classes have all been sold out and the restaurant is now taking bookings for May 2020. Guests may choose between two sessions throughout the day, including a morning (10am start) and afternoon (3pm start) class. On Thursdays and Fridays, workshops will be … Continue reading
World Forum on gastronomy tourism in Bruges postponed till next year
BRUGES: The World Forum on Gastronomy Tourism which was scheduled to take place in Bruges, Belgium in early June 2020 has been postponed to June 2021. Amid the COVID-19 crisis, the Flemish government, organisational partners UNWTO and the Basque Culinary Centre, Tourism Flanders and the city of Bruges have decided to postpone the event. The UNWTO Forum will provide the unique opportunity in 2021 to exchange experiences on how to face these challenging times. The Flemish minister of tourism Zuhal Demir said "Given the worldwide … Continue reading
450 candles used to protect Valke Vleug’s vineyards from frost
All candles had to be lit by 2.30am as temperatures dropped. LIEZELE: While the Coronavirus has captured the world’s attention and focus, winemakers also have to contend with nature. Despite unusually warm weather over the past few days in Belgium, the night of April 14-15 brought about temperatures below zero. 450 candles were used at the winery Valke Vleug, in Liezele, Belgium, to protect the grapes from frost damage. Frost, at this time of year and normally till mid-May is a major threat to wine growing particularly in cooler … Continue reading
Polish gastronomy on Mission (Im)possible
Viet on Tour. Photo by Simona Supino The gastro-business in Poland, like in the rest of the world, was hit hard during the coronavirus pandemic. Albeit itself in need, the industry is supporting those in need by feeding medical personnel and the elderly who have been left without any help. WARSAW: Friday 13th March was unlike any other Friday 13th for restaurateurs, cafe owners and confectioners in Poland. To slow down the increase of new cases of coronavirus, the Polish government decided to introduce a state of epidemic in the country. … Continue reading
(17) Redzepi on the future of fine dining and how he expects a massive drop in guests in the coming year
COPENHAGEN: René Redzepi, chef of noma restaurant in Copenhagen, one of the leading restaurants in the world is working on the assumption that the restaurant will be welcoming between 50% to 75% less guests than two months ago following the COVID-19 crisis. “I think that when we will reopen we will still be able to have 40 guests seated at the restaurant but we will need to adapt to a new reality. The question I am asking myself is what will the restaurant look like when it reopens. The concept of sitting at table for four to five hours in a … Continue reading
(16) Daniel Humm: Time to turn the lights back on – Eleven Madison Park reopens as soup kitchen
NEW YORK: Daniel Humm, chef of Eleven Madison Park in New York has reopened his three Michelin star restaurant kitchen and turned it into a commissary kitchen with the goal of producing thousands of meals each day for those who are working on the front lines and those who have been deeply effected by the current crisis. After closing the restaurant and creating an auction in aid of his staff, the award winning chef said he had been struggling with what do since since they closed the doors to their restaurants. “All our worlds have been … Continue reading
(15) Milano Wine Week launches campaign in aid of Bergamo hospitals
MILAN: Milano Wine Week has launched a campaign in aid of two hospitals in Bergamo, the epicentre of the COVID-19 crisis in Italy. The Milano Wine Week is calling on the Italian and international wine world to support Policlinico San Pietro in Ponte San Pietro and Policlinico San Marco in Zingonia. The third edition of the largest wine event in Milan will take place from October 3 to October 11. The president of the event Federico Gordini said that while their aim is to rehabilitate the image of Italian wine in the medium and long term … Continue reading
(14) Fundraiser by Deepanker Khosla to feed the jobless and hungry in Bangkok
BANGKOK: Bangkok Top Table's Young Chef of the Year Deepanker “DK” Khosla of urban farm-to-table Haoma Bangkok has launched a fundraising campaign to feed the jobless and hungry. With Thailand’s tourism sector contributing 30% of total GDP, the hospitality industry is one of the country’s largest employers. Amid the coronavirus pandemic, up to 5 million hospitality workers are facing unemployment—and need help urgently. Chef DK and the Haoma team have launched a fundraiser that will go towards cooking and providing … Continue reading