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 to open the terrace because of the uncertainties linked to the Belgian weather. "Guests come to the restaurant to enjoy themselves. We cannot guarantee a good service with the incertitude and for this reason I prefer to continue to deliver the Bozar experience home during May." The chef said he could not complain and thanked his customers for their custom during these months when restaurants were closed in Belgium. "It was not easy. I enjoy … Continue reading
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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 what he wants to achieve in the next 10 years. This year, he has celebrated 10 years of Bon Vivant, a culinary agency that specialises in culinary diplomacy, exclusive dinner parties, star chef world tours, marketing, filmmaking and entrepreneurship. His core expertise is brand management and PR for restaurants and star chefs. My final question is inevitable. What do you want achieve in the next ten years? And this is where the creativity … 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, performers, visual tech, sound effects and above all: expectant guests. “When the second lockdown hit, we had just finished work on two completely new installations in the restaurant, both of them in different ways linked to the pandemic. Now we will finally have guests in the house to experience them”, he said. The initial installation is centred around a solo violinist performance and is a collaboration with the symphony orchestra, … 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 eat all the food with your fingers,” Alexandre Mazzia said. Alexandre Mazzia set up his food truck as a way to keep his team busy throughout the pandemic but is a project he would like to keep even when the pandemic is over. For this event, he is welcoming Mauro Colagreco of restaurant Mirazur, currently the number 1 restaurant in the world according to The World’s 50 Best Restaurants list. Mirazur is set to launch an exclusive … 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 DJ) and finally a possibility to welcome guests again,” Nick Bril said. The terrace will be open between Thursday and Sunday from 12 noon to 10pm depending on the weather conditions. Availabilities will be shared each Monday at noon on the social platforms of The Jane Antwerp and reservations can be made up to 24 hours before. “Our team has been making an incredible effort to help our restaurant quickly reinvent itself each time to … Continue reading
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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 changed. We have always operated with sensitivity to the impact we have on our surroundings but it was … 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 created from the votes of The World’s 50 Best Restaurants Academy, a group of more than 1,000 people … 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 of seeing it as a bad thing, we choose to see it as a good thing. We want to show that other parts … 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 possible because of Danish rules on bribery. They are not able to accept any gifts. Instead we have … 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 the brainchild of chef-patron Mauro Colagreco. It holds the highest international accolades, including … 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 months, you will get the framework that has been a success for 10 years straight with your hands on the … 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. The only restaurant that is sure to remain open for the time being is Enigma, a restaurant that was … 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 Grain. Gwendal Poullennec, International Director of the Michelin Guides said the last year has created … 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 aims to not be just a dinner but rather an experience that combines gastronomy, art, pleasure and … 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 Maxence Dulou. "We managed to harvest powerful but ripe grapes and transformed them into a … 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 this road. This is not being done out of necessity but a deliberate choice to seek a better and … 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 emancipating and moving away from the stereotype. What grandmothers have done was fantastic particularly … 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 themselves as the new frontier of Italian cuisine. Niko Romito, for example needs no introduction … 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 flagship store which will open on the 29th April - Gucci Osteria Tokyo will be curated by three-Michelin … 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 4-course menu with wine pairing that can be enjoyed in the comfort of a room that has been … 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 story,” Astrid tells me. It is not a problem for me. It is a beautiful albeit windy summer evening at … Continue reading
Highlights
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
Humus Hortense starts Save the Harvest project
BRUSSELS: Chef Nicholas Decloedt of Humus Hortense has been working together with Caroline Baerten on a roots to leaves and a zero-waste approach long before this became a trend. Fresh from their new Green Michelin star, over the past weeks they have launched a project to help and support their farmer Dries Delanote of Monde des Mille Couleurs who lost all his restaurant clients due to the lockdown overnight. "The consequence was an enormous amount of food that was lost in the fields which was heartbreaking to see," Nicholas and Carolean … Continue reading
“Whatever the destination, the most important for me is the journey” – Alexandre Mazzia
MARSEILLE: Alexandre Mazzia, chef of Restaurant AM, the new three Michelin star restaurant in Marseille, France has the feeling that he has finally become a ‘cook’. “I can hardly believe this. It is unthinkable, unimaginable and yet its true,” the French chef who has been breaking boundaries with his unique perspective on food. A former basketball player, he opened restaurant AM in Marseille in 2014. Now, during the closure of his restaurant, he has been one of the most active and creative chefs during the pandemic opening a food truck … Continue reading
The Maltese ftira (flatbread) and how it made it to the UNESCO Intangible Cultural Heritage list
MALTA: As the sun sets on the horizon children come out of the sea and asks her parents for something to eat. It is the middle of summer and nothing is more appetising that a local flatbread known as ftira with tomatoes, tuna, olives, capers, basil and olive oil. You could say that’s the taste of Malta, the taste of an island in the middle of the Mediterranean. This must be the most common ‘sandwich’ on the Mediterranean island and more often than not it is not the hobza tal-Malti (Maltese loaf) but rather the ftira typical of Malta that is … Continue reading
Antonia Klugmann opens store in Trieste following success of ‘Antonia at Home’
VENCO: After the successful launch of 'Antonia at home' in April, Antonia Klugmann, one of the most influential young Italian chefs with a restaurant in the countryside in Vencò on the border between Italy and Slovenia has opened a store in Trieste. The aim is to bring the traditional cuisine of the region to the Italian city at the crossroads between Italy, Slovenia and Austria. “It is a completely different cuisine to what we normally offer in the restaurant,” said the chef of L’Argine a Venco. which had become a ‘destination restaurant’ … Continue reading
Is Antwerp becoming Belgium’s gastronomic capital?
BRUSSELS: The Michelin Guide has released its new rankings for Belgium and Luxembourg including a new three Michelin star restaurant in Antwerp but there is one glitch. Restaurants are closed and have been closed since October and there is still no date for their reopening. COVID-19 has been devastating for Belgian restaurants. Closed in the first lockdown in March till June a relatively calm summer was followed by a difficult autumn which culminated with restaurants closing for a second time in October. Until now, there is still no date for … Continue reading
Belgium has a new 3 Michelin star restaurant, 2 new 2 Michelin stars and 10 new 1 Michelin star
Viki Geunes of Zilte clinches third star MONS: Belgium has a new three Michelin star restaurant. After years of waiting, the new three Michelin star restaurant is Zilte in Antwerp led by chef Viki Geunes. He joins Peter Goossens of Hof van Cleve who retained his three stars making Zilte the second three Michelin star restaurant in Belgium. In a year that has been complicated by restaurant lockdowns which are still ongoing in Belgium and with restaurants having been closed for nearly six months throughout 2020, this must have been the … Continue reading
Campus Niko Romito: “My project on the future of food’
CASTEL DI SANGRO: Niko Romito has announced the opening of a campus in Abruzzo aimed at sharing knowledge on the culture of food with the aim of giving everyone access to healthy food. In partnership with the Science and Nutrition department of the prestigious Sapienza University of Rome, the project involves the physical construction of the research and higher academic training centre in Abruzzo. “This is my great project on the future of food,” Niko Romito, the chef of the three Michelin star restaurant Reale said. The aim of the new … Continue reading
International Chefs Summit Asia 2020 held in Taipei
Asia’s largest culinary event in 2020, International Chefs Summit Asia 2020 was held successfully in the Taichung National Theatre in Taipei last week. This was especially significant in such difficult times for the world. The event, organised by FIM MEDIA brought together 23 renowned chefs from 6 main Asian cities. International Chefs Summit Asia (ICSA) is an annual international event that started in 2017. It has been held in Taiwan since except for last year when the event was held in Singapore. Due to the impact of COVID-19 … Continue reading
Dates for Milano Wine Week 2021 announced
MILAN: Federico Gordoni had to reinvent the 2020 edition of the Milano Wine Week. Now, despite the COVID-19 emergency, he has already set the new dates for next year’s events which will take place from 2 to 10 October 2021. “The 2020 edition has forced us to rethink a new model of a trade show in the world of wine,” said Federico, the creator and organiser of the event. “Despite everything, we managed to plan an event that was interesting internationally with direct and virtual involvement of the sector’s main players from companies to … Continue reading
Iconic Brussels brasserie in crowdfunding attempt to save itself from jaws of bankruptcy
BRUSSELS: An iconic Brussels café and brasserie in St Gilles has taken to crowdfunding to try and save itself from the jaws of bankruptcy. Brasserie Verschueren has raised EUR 3,680 out of a target of EUR 20,000 from 127 growfunders. The campaign will last 14 days. The Brasserie is asking for contributions from EUR 10 to EUR 1,500 with a promise of a warm welcome from the owners and staff as well as a beer on the house upon the reopening of the café after bars and cafés are allowed to reopen COVID-19 permitting. Robert, the owner of … Continue reading
Yves Mattagne optimistic for 2021
BRUSSELS: For Belgian chef Yves Mattagne, chef of 2 Michelin Star restaurant Sea Grill 2020 had to be a very special year. After 30 years, the restaurant closed on December 31, 2019 when the hotel where it was housed closed for refurbishment. 2020 had to be the year that he reopened his restaurant at Villa Lorraine, the legendary Brussels address that became the first restaurant outside of France to clinch 3 Michelin stars. Alas, that was not to be though the restaurant is now scheduled to reopen in early 2021, COVID-19 permitting. That … Continue reading
Photographer Ron Greve launches first The Creative Chef Collection with portrait of Jeroen Achtien
VITZNAU: Ron Greve, photographer and publisher of the Creative Chef Collection will present the first copy of his book to chef Jeroen Achtien on Tuesday 15 December. At the restaurant Sens, in Vitznau Switzerland, Ron Greve has fulfilled the dream of creating the first of a series of books called The Creative Chef Collection. Through the book, Dutch chef Jeroen Achtien is brought to life in over 250 pages of stunning photography and a compelling and inspiring personal story. Ron Greve set out with the intention of creating a new standard … Continue reading
Lockdown plays havoc with Relae’s last dinner
COPENHAGEN: Christian Puglisi, chef and owner of restaurants Relae, Manfreds, Baest, Mirabelle Bakery and Mirabelle Restaurant had different plans for the closure of Reale which he announced earlier this year. He was definitely not expecting a lockdown to stop him from serving a last supper at the restaurant. The chef of Italian origin made a huge impact on the Danish scene with his sustainable approach. "We were writing the last chapter of the history of Relae as old friends were coming by for one last meal before we shut our doors for … Continue reading
What future for restaurant guides?
Guides have the potential to make or break restaurants and careers. When Michelin announced that an Italian chef had clinched a second star for his restaurant in Italy a few days ago he got extremely emotional. That image is a reflection of the importance guides have in the restaurant industry. How a tyre company became so powerful in the restaurant world is another story but as the guides enter their launching season, it is worth reflecting on what the current pandemic means for them and how they have miserably failed to turn a corner. The … Continue reading
Niko Romito opens temporary pop-up store in Milan to sell new organic product line: creations also available online
CASTEL DI SANGRO: Niko Romito, chef of the three Michelin star restaurant Reale in Castel di Sangro, Italy is taking his creations from his laboratory including his famous ‘panettone’ that travels the world to a temporary pop-up store in Milan that will be open up to 6 January. The temporary pop-up store has opened at 3 in Piazza Risorgimento, Milan. Apart from the Panettone, there will be also his ‘pandolce’ a new creation as well as other items from his new organic and vegan line including a ‘super cookie’ made without eggs and lactose … Continue reading
Bruut and Souvenir ‘in this together’ with Christmas and New Year’s menu
GENT: Bruut, the bistro by Bruno Timperman and Souvenir, the restaurant of chef Vilhjalmur Sigurdarson and Joke Michel in Gent have joined forces for Christmas Eve and New Year's Eve to present a take out menu that will be available from 4 different Belgian cities. "We have missed our loyal customers, our friends, our families and even our colleagues too. So on December 24 and 31 we will pay tribute to this friendship in the form of a unique takeaway menu. The Bruut & Souvenir In this together menu". The menu includes oysters with … Continue reading
Bo Bech’s third book: The relation between us
"A chef's cuisine is influenced by experiences that particularly mark their careers. My meal at Geist is, without a doubt, one of those experiences (...)," said legendary chef Ferran Adria of el Bulli fame. He was referring to Bo Bech, the gentle giant of gastronomy who made a name for himself for his distinctive cuisine in Copenhagen. Earlier this year, he announced that he was parting ways from his successful restaurant Geist because he deemed he was in the way. He has always been passionate about cooking, travel and photography. His … Continue reading
Let’s Celebrate box by Hertog Jan launched
BRUGES: The Hertog Jan restaurant group which includes L.E.S.S. Eatery and Bar Bulot has developed a new concept for the festive season. It is called the Let's Celebrate by Hertog Jan foodbox. Gert de Mangeleer and Joachim Boudens have been working with deliveries for both L.E.S.S. Eatery and Bar Bulot delivering food not just in Bruges but elsewhere in Belgium since the restaurants were closed because of COVID-19. They will do the same with the Let's Celebrate Foodbox which will be available on Christmas eve and New Year's eve. The menu … Continue reading
Snert Soup – a new initiative by Joris Bijdendijk and Brandt & Levie
AMSTERDAM: Joris Bijdendijk, chef of restaurant Rijks in Amsterdam who distinguished himself for a number of creative ideas to keep working during the COVID-19 pandemic has come up with a new idea which this time also thinks of those most in need. Together with Brandt & Levie, one of the most renowned sausage makers in the Netherlands, he has created a canned pea soup or ‘Snert soup’ as it is called in the Netherlands. The soups are being sold in different Snertbars that have been opened. Joris and Brandt & Levie have pledged to give … Continue reading
Christophe Pauly is Gault & Millau Belgian chef of the year 2021
BRUSSELS: Gault & Millau launched its 2021 guide, its 18th edition in a digital event that was streamed from Brussels. The title of Chef of the Year went to Christophe Pauly from Le Coq aux Champs in Soheit-Tinlot.The guides are slowly making a return back despite the COVID-19 complications that makes it difficult for everyone in the restaurant industry to plan anything. “Pauly works with the best ingredients, often from the terroir of Wallonia but he is also part of the North Sea Chef collection and also chooses the best that fishermen … Continue reading
POPL: René Redzepi’s new burger joint opens permanently in Copenhagen
COPENHAGEN: There is fast food and then there is ‘fast food’. One of the things that shocked the culinary world after the first lockdowns was René Redzepi’s reopening of Noma as a temporary burger and wine bar. That decision was a roaring success despite some scepticism from foodies who thought that Redzepi should have been more ambitious that serve just the humble ‘hamburger’ on reopening. Large queues would form outside Noma as locals visited the world acclaimed restaurant for the first time ever. Was the fuss worth it? It seems so … Continue reading