Gert de Mangeleer and Joachim Boudens Bar Bulot, is a new pop-up restaurant that will open in the location of the first Hertog Jan and bistro L.E.S.S. on 27 June. The concept, created by Gert de Mangeleer and Joachim Boudens of Hertog Jan has been created just in time for summer. It is a seafood restaurant that will be open till October before works on a traditional Flemish restaurant they intend to open in the same spot will start. Gert and Joachim hope to open the new restaurant by the end of the year. In the meantime, visitors to Brugge will be able to savour a taste of the North Sea and France at the new bar Bulot. Their new summer project will have an outdoor terrace which is the ideal place to escape the hustle and bustle of the city and enjoy time with friends and family. The restaurant will be entirely devoted to seafood. The Bulot team, led by chef Pieter Lefevere and host Maxime Depreitere (both former Hertog Jan), promises to bring the holiday atmosphere … Continue reading
Latest Posts
Travel to Italy this summer with Cucina Tipica: An Italian Adventure
Cucina Tipica: An Italian Adventure is the story of Jacoby Pines, a disheartened American who arrives in Italy on holiday, and decides he never wants to leave. What follows is a wine-soaked, food-filled, travel-laden adventure about one man’s quest for an antiquated existence in the modern world. This is the third novel by Andrew Cotto, an award-winning author whose regularly contributed to The New York Times and has written for Parade, Men's Journal, Rolling Stone, The Huffington Post and Conde Nast Traveller among others. The story takes you through the villages of Liguria, Tuscany, Umbria and Marche. You will read about the wines of the various regions and meals of fried calamari, shrimp, bream and whole anchovies, steamed prawns, pasta with pesto and clams, a mixed roast of lamb, sausage, rabbit and pasta with black truffles not to mention the bistecca fiorentina (t-bone steak) or the uccellini in brodo (white beans with tomatoes in borth) among others. What follows … Continue reading
Antonia Klugmann ‘Today’s problem is speed. It is excessive’
Antonia Klugmann Antonia Klugmann’s cuisine is personal, so personal that when she is invited to a congress or event she closes her restaurant. Being in charge of a small operation in Venco, in Friuli Venezia Giulia on the border with Slovenia means she does not have the luxury of a large team that can work while she is not there. So the decision to become the first ever female judge on Masterchef Italy was huge. When she took the plunge, she decided to close the restaurant for three months. It was an experience that changed her life but one that she would do only for a year. Like others working in the creative sector, she fears losing her creativity and spending three months way from the kitchen was something completely new for her from the day she took a cooking career at 20 after three years studying law. Antonia Klugmann is chef of L’Argine a Venco, an acclaimed restaurant with a highly personal and unique cuisine that is worth putting on your bucket list. When I met … Continue reading
Classic cookbook Great Dishes of the World available online for first time
ckbk, a new service providing digital access to the world’s best cookbooks, today announces that it is making Robert Carrier’s classic cookbook, Great Dishes of the World, available online for the first time. Great Dishes of the World had a huge impact on its publication in 1963, and went on to sell more than 10 million copies in numerous editions. According to cookbook editor Jill Norman, “With Great Dishes of the World, Carrier persuaded readers to look beyond their usual culinary boundaries and to experiment, inspired by his confident and exuberant style.” When the 1000 Cookbooks project asked chefs and authors to identify the cookbooks which most influenced them, Great Dishes of the World was one of the top choices. Shaun Hill, a Michelin-starred chef who started his career in Carrier’s London restaurant, welcomed the news: “Robert Carrier is an underrated influence. His food was unashamedly luxurious, with plenty of cream, eggs, … Continue reading
London is Europe’s pizza capital closely followed by Paris according to 50 Top Pizza
London has emerged as Europe's pizza capital in a newly unveiled list of the 50 top pizzeria's in Europe. 50 Kalo, the pizzeria in London which opened in July last year tops the list. The pizzeria of Ciro Salvo is the second one after the one he opened in Naples in 2014. He is the third generation of master pizza makers, Ciro has won accolades from some of the world's best guides. In total, London has 8 pizzerias in the 50 top pizza list closely followed by Paris with 7. Bijou, in Paris placed second while Baest in Copenhagen placed third. Ciro Salvo of 50 Kalo 50 Kalo di Ciro Salvo Pizzeria, London, UKBijou, Paris, FranceBaest, Copenhagen, DenmarkOber Mamma, Paris, FrancePizzeria Luca, Copenhagen, DenmarkKytaly, Genève, SwitzerlandLilla Napoli, Falkenberg, SwedenAddomme, London, UK L’Antica Pizzeria da Michele, London, UKGazzo, Berlin, GermanyMother, Copenhagen, DenmarkL’Antica Pizzeria, London, UKNnea pizza, Amsterdam, NetherlandsPaesano pizza, Glasgow, UK,Pizzeria … Continue reading
More stories
Recipe by Valentino Cassanelli: Seared scallops with coral carbonara, bitter herbs and sea urchin
Serves 4 For the carbonara sauce 25 g pork cheek, seasoned20 g butter1 clove of garlic80 g scallop coral0.3 g saffron30 g white wine12 g basmati rice200 g fish stock6 g Pecorino Roman0.1 g ground pepper5 g yuzu Brown the garlic clove, the bacon and the coral in the butter, then add the white wine, rice, saffron and fish stock. Cover and cook for 20 minutes. Remove the bacon and the garlic and then emulsify with the help of the blender gradually adding the pepper, pecorino and yuzu. Obtain the sauce sift it. Sea urchin emulsion 150 g sunflower oil60 g urchin pulp5 g yuzu3 g salt45 g fish stock Emulsify all the ingredients by … Continue reading
New pop-up by Lionello Cera at the Venice Lido
The Venice Lido Resort Lionello Cera, chef of two Michelin star Antica Osteria Cera in Campagna Lupia, in the Venice countryside is taking over the terrace restaurant of the Hotel Excelsior Venice Lido Resort for an exclusive pop-up restaurant which celebrates local cuisine this summer. The pop-up restaurant opened on 1 June together with the opening of the hotel beach. The pop-up is called “Bistrot del Mare by Cera” and is the latest addition to the catering outlets of the Hotel Excelsior Venice Lido Resort which also has the Ristorante Tropicana and the Elimar Beach bar and restaurants, both run by executive chef Damiano … Continue reading
Low Food Session: Diversity vital for the future of food
The second Low Food gathering will take place on 4 July Vuurtoreneiland, the Netherlands. Participants will be invited for a day of great stories, speakers and delicious food. Following the success of the Low Food Symposium that was organised in the Amsterdam in January, the Low Food Session is a one day gathering which will bring internationally respected speakers and food that showcases the best of Low Food. Low Food is an initiative of Joris Bijdendijk, Joris Lohman and Samuel Levie. Low Food is an open platform for new ideas and insights. Low Food believes that food culture lies not in the past but in the future. LowFoodSession … Continue reading
Pop-up at Souvenir in Gent this summer
Why should a restaurant stay closed when the chef is on holiday? At a time when costs of property and rent are very high globally, wouldn't it be a good idea to give promising staff the potential to flourish? That is what chef William Sigurdarson and his wife Joke Michel have decided to do this summer. They will keep the restaurant open in July while they are away. During July, chef Radu Iliescu will take over the kitchen of Souvenir in Gent, Belgium as he showcases his talent in the setting of Souvenir. They have called the pop-up Radu takes over. The lunch menu will be set at EUR 33 for arrivals between 12 noon and 2pm while the … Continue reading
New book about Wine in Austria to be launched in December
A new book called Wine in Austria: the History was unveiled recently during this year's edition of the Austrian wine Summit. This is the first time that an academically substantiated and comprehensive volume on the history of viticulture in Austria from prehistoric times to this present day will be published. The book includes an individual chapter devoted to the life and work of Dr Friedrich Zweigelt.More than two and a half years of work went into creating the 500-page book, which was commissioned by Willi Klinger and came to fruition under the academic aegis of Professor Dr Karl Vocelka. It will be published by Brandstätter Verlag … Continue reading
Cadzand Foodfest to take place on 2 and 3 June
The full line up for the fourth edition of Foodfest which takes place in Cadzand on June 2 and 3 have been announced. The event is organised by chefs Sergio Herman and Syrco Bakker with Iman Soomers. The event will be held on 2 and 3 June in Cadzand at the Martiem Plaza platform next to restaurant AIRrepublic. Four international chefs will cook together with Sergio and Syrco. On Sunday 2 June for lunch, Norbert Niederkofler of Italian 3 Michelin star St Hubertus will cook with Vicky Cheng of VEA Hong Kong. The dinner will feature Quique Da Costa of three Michelin Star restaurant by the same name as well as Jordy Navarra of Toyo … Continue reading
North Sea Chefs Netherlands launched following success of Belgian project
North Sea Chefs - The Netherlands was launched on 21 May 2019 at a dinner organised at Pure C in Cadzand. Following the example of Belgian colleagues who founded North Sea Chefs in 2011, a group of Dutch chefs have now joined forces to raise awareness about unknown and unrecognised North Sea fish and by-catch with a view to ensuring sustainable North Sea fishing. North Sea Chefs wants to set an example of how chefs can proactively put the issue of sustainability on the agenda outside the kitchen walls and raise awareness for fishermen, ship owners, sellers, chefs and even customers. The first North Sea Chefs Netherlands are Sergio … Continue reading
A former Augustinian convent becomes a modern-day sanctuary at August in Antwerp
Photo by Robert Rieger In Antwerp, the people behind renowned boutique hotel 'Hotel Julien' have launched a new hospitality project: August. On the recently developed Military Hospital site, a former Augustinian convent has been converted into a modern-day sanctuary for both Antwerp residents and foreign visitors to enjoy. August re-envisions its historical central function with an open restaurant and a bar, a bespoke hotel with dedicated wellness area, an open air swimming pool and secluded gardens. August consists of 5 different buildings, seamlessly blended together under the guidance of renowned Belgian architect Vincent Van Duysen in … Continue reading
Riccardo Camanini’s magical Cacio e Pepe
Riccardo Camanini's Cacio e Pepe is served at table Go back a few years and few people would have known what Cacio e Pepe was. A staple of modern Italian cuisine, its simplicity was such that it was rarely if ever served in restaurants, especially those outside Rome where the dish seems to have originated. It was one of those comfort food dishes that many would eat at home when they lacked inspiration or ingredients. But, over the past few years, the Cacio e Pepe or ‘cheese and pepper’ as one would translate it from Italian, has become not just fashionable and trendy but also extremely common. The ingredients used to make this simple … Continue reading
‘If you do something you love, you will never work a day in your life’ – Christophe Hardiquest’s in conversation with 10-year-old
What does a 10-year-old ask a chef? How does the conversation go? Most importantly what can one learn from a conversation between a beginner, in this case and someone who is on top of his game. For a school project, my 10-year-old son had to present to his class a topic related to food. It could have been anything from the food pyramid to wine making. He decided to choose to speak about the Michelin guide and top chefs. Without any prompting his decision was clear from the start. Talk about following in someone's footsteps. He asked me whether it would be possible to interview a chef as part of his project. Christophe Hardiquest, of … Continue reading
Recipe by Valentino Cassanelli: Linguine with ginger, veal and cocoa nibs
Serves 6 For the veal: 1 veal head 2 onions, roasted 2 cloves 1 bay leaf salt White vinegar (80 g /litre or water) Place the veal head into a sauce pan and roast for 45 minutes at 190 ° C. Make a broth by adding roasted onions, cloves and a bay leaf. Add the water and white vinegar to cover and simmer for 4 ½ hours, adding the tongue 45 minutes before the end. Once everything is cooked, remove the meat, discarding any excess fat and nerves. Roll it up until you have a cylinder of roughly 6cm and cut the meat into 3cm pieces. Warm the meat up in the broth before serving. For the linguine 280 g durum wheat linguine 40 g … Continue reading
Root cause: Can you imagine a world without wine?
Steven Laine, author of Root Cause Can you imagine a world without wine? This is the story behind Root Cause, a recently published book by Steven Laine. Corvina Guerra is a flying winemaker who dreams of one day settling down in her native Italy on her family’s vineyard. On a visit to a vineyard in Italy, Corvina makes a startling discovery: Phylloxera, a menacing plant that devastated vineyards in Europe more than a hundred years ago, has infested the vines. After reporting her findings to her company, Universal Wines, Corvina is charged with investigating the spread of the bug. Nicknamed Philomena by the media, the aphid is soon … Continue reading
Brussels ‘Dinner in the Sky on Water’ programme announced
Brussels Dinner in the Sky (Photo courtesy of Dinner in the Sky) For its 2019 Brussels edition, Dinner in the Sky will head to the Canal, opposite the future Kanal Pompidou Museum. Since its launch in Brussels in 2006, Dinner in the Sky has always focused on making its guests experience "childhood dreams". Whether in Belgium or in the 70 countries where the concept has been developed. This year, that magic takes place on the water: the Dinner in the Sky tables will be put on the canal. Literally. Guests will be greeted "on the water" at the foot of the Quai Beco. A surreal introduction to say the least, before dinner which will … Continue reading
Two brothers from another sea: Kobus van der Merwe to cook with Willem Hiele in Belgium and South Africa
Kobus van der Merwe, chef of Wolfgat to visit Belgium next month Chefs Willem Hiele and Kobus van der Merwe, from Belgium and South Africa respectively, have a lot of things in common despite the fact that they cook and live thousands of kilometres apart. The two chefs will organise a unique interactive experience that takes place in Flanders Belgium and on the West Coast in South Africa. The first leg of this home and away experience, to use the football analogy given we are in full Champions League with all the excitement it has produced, will take place at Willem Hiele, the restaurant in Koksijde, Belgium. South African chef … Continue reading
Three Sauvignon Blancs from the master of minerality Hannes Sabathi
Profound wines that communicate the soil's message have always been Hannes Sabathi's objective. Photos by Manfred Klimek, Moodley Hannes Sabathi, the congenial winegrower from the Südsteiermark loves the distinctive mineral interplay of different soils in wine and is completely dedicated to the vinification of these sophisticated expressions. He realised at a young age that for him the truth about wine lay in the soil. Since then, the terroir fanatic has worked without compromise to vinify wines from various sites in a way that faithfully expresses their contrastive character. The wines of Hannes Sabathi can always be recognised by their … Continue reading
Magnus Nilsson to close Faviken in December 2019: “For the first time I woke up and did not feel excited to go to work”
Magnus Nilsson, chef of the famous Swedish restaurant Faviken has announced he will be closing the restaurant in December 2019. The Swedish chef said that he began to feel that the restaurant had to come to an end. "It would be impossible to run a restaurant like this without it turning into a fake experience. I am not interested in making this project that has been run on intense passion from a large group of people almost 11 full years into something less good," he said. "I've always known that Faviken was not going to be forever. To run a place like Faviken, the thing you need to feel each morning is excitement. One morning I just … Continue reading
Highlights
Sabine Caubarrere on discovering sourdough in Uruguay
In Borneo, Isabel Gilbert Palmer discovered Argentine chef Sabine Caubarrere who after her culinary studies in Buenos Aires Culinary Arts and Business Administration at IAG (Instituto Argentino de Gastronomía) and the UADE (Universidad Argentina de la Empresa) and before her current project in Uruguay travelled and worked in Spain. How was Spain? I stayed there for 6 months, 1 month and a half in Valladolid, where together with 11 other international students I studied at Escuela Internacional de Valladolid Fernando Perez while training … Continue reading
Cooking on the frontier: a culinary trip to Ana Ros and Antonia Klugmann
A small road sign on the way to L’Argine a Venco leads you to a small country road which takes you to Antonia Klugmann’s restaurant. Opposite is a sign saying Slovenia is just two kilometres away. A further 36 kilometres or just over a half hour drive is Hisa Franko, the restaurant of Ana Ros and Valter Kramer which has put Slovenia on the culinary map. This is Mitteleuropa or the German term for Middle or Central Europe. And here is home to two of Europe’s leading female chefs, both valid reasons for a gastronomic trip but also … Continue reading
Da Costa, Niederkofler, Nørregaard and Rodrigues to participate in fourth edition of Foodfest
The first four international chefs that will take part in the fourth edition of Foodfest, the event organised in the Netherlands by Sergio Herman, Syrco Bakker and Iman Soomers were announced. The event will be held on 2 and 3 June in Cadzand at the Martiem Plaza platform next to restaurant AIRrepublic. Quique Dacosta of three Michelin star restaurant by the same name and Norbert Niederkofler will prepare an exclusive lunch and dinner at Pure C together with Sergio Herman and Syrco Bakker on Sunday. Quique Da Costa began working in … Continue reading
Anne-Sophie Pic to cook with Sang-Hoon Degeimbre at L’Air du Temps
Anne-Sophie Pic, the chef of three Michelin star restaurant Maison Pic in Valence, France and one of the most influential French chefs will cook at L'Air du Temps in Belgium on Thursday 16 May. This will be the third collaboration dinner that Belgian chef Sang-Hoon Degeimbre will organise at the Liernu restaurant. Earlier this year, Andreas Caminada, chef and owner of three Michelin star Swiss restaurant Schloss Schauenstein cooked for the first time in Belgium at the two Michelin star restaurant L’ Air du Temps. Sang-hoon … Continue reading
Brussels restaurant Bon Bon launches app
Brussels restaurant Bon Bon of chef Christophe Hardiquest has launched an app which will allow clients to book tables that become available at the last minute. Customers who download the app on their smartphones (iPhone or Android) will be able to receive notifications when a table is available but will also be able to get advance notice for events that take place at the restaurant. Chef Christophe Hardiquest last year embarked on a mission to discover and modernise old Brussels recipes and invited chefs from around the world for Bon Bon … Continue reading
Mauro Colagreco to host Julien Royer for four hands dinner at Mirazur in May
On Wednesday 15th of May 2019, three Michelin starred restaurant Mirazur will open its doors for an unforgettable collaborative dinner. Chef Mauro Colagreco invites Julien Royer, chef and co-owner of two Michelin starred Odette in Singapore, to cook alongside him at Mirazur for one night only. Currently no.3 in The World's 50 Best Restaurants, Mirazur’s Chef Patron Mauro Colagreco uses the finest local ingredients to express his passion for the Cote d’Azur’s culinary landscape. Recently awarded the No 1 slot on Asia’s 50 Best … Continue reading
François Lurton creates a special vermouth
François Lurton, from the eponymous winegrowing dynasty in Bordeaux, not only vinifies excellent wines in South America and Europe, but also has a great passion for distinctive distillates. After the rousing success of his Sorgin, a gin distilled from Sauvignon Blanc, he and his partner Sabine Jaren have now created a vermouth – from this same grape variety. Hardly anyone in the world knows the Sauvignon Blanc as well as Lurton, and even fewer have the opportunity to vinify this grape variety on as many diverse and exciting … Continue reading
Junghyan Park to cook at Tate Dining Room in Hong Kong
On the evenings of 28 and 29 May, Vicky Lau, chef of one-Michelin- starred Relais & Châteaux member Tate Dining Room will host a highly anticipated culinary collaboration with guest chef Junghyun ‘JP’Park of Atomix. This is the first visit of the guest chef Junghyun Park to Hong Kong. Praised by critics as one of New York City’s hottest new restaurants, Atomix is the innovative one-Michelin-starred Korean fine dining concept by husband-and-wife team Junghyun and Ellia Park. Successfully fusing traditions from their native Korean … Continue reading
Death of Belgian chef Eric Martin announced
Belgian gastronomy is mourning Eric Martin, chef and owner of Maison Lemonnier who was unexpectedly found dead in his room last Saturday during a holiday abroad. His son, Tristan and the team at Maison Lemmonier said that just like Eric would have wanted, they will remain open and will continue to receive guests as they have done for the past 15 years from Thursday 19th April. The father and son duo had been working together since 2008. Their hotel and restaurant, Maison Lemonnier is found in the idyllic Lavaux-Ste-Anne in the Belgian … Continue reading
Afton Halloran, the roast beef rebellion and 10 European food trends
At the age of 11, Afton Halloran decided to become vegetarian. A year later, at school, she had to learn to cook during a home economics class. The class started with how to make a proper English tea but as weeks went by things became more sophisticated and the pupils learnt to make cookies, soup etc. One day, they had to learn how to make a proper roast beef dinner. “When I heard this, I went to the teacher and told her that I had no reason to learn this recipe because I had become a vegetarian. At first the teacher looked in shock, then … Continue reading
Alberto Landgraf: Silence is underrated
Most chefs you speak have that aha moment when they realised cooking was going to be their vocation. For some it was cooking with their mother or grandmother or remembering something they had eaten which triggered that spark. Not for Alberto Landgraf, chef of Rio de Janeiro restaurant Oteque. "For me it was different because I went to London to study English and finish my studies. My mother was an English teacher and wanted me to finish my studies in England. For some reason, I ended up working in a kitchen," he told Food and Wine Gazette … Continue reading
Sauce by The Langham to launch soon
Sauce by The Langham is an expert-led cookery school located within The Langham, London that is set to launch in mid-May 2019. It will offer a range of classes that have been enthusiastically designed to put the joy into cooking. Tucked away in the heart of the five star hotel, Sauce’s top of the range kitchen is the place in which trade secrets will be shared and the best ingredients will be available for preparations. Experiences inspired by all of The Langham’s renowned outlets including Palm Court, Artesian, Roux at The Landau, and The … Continue reading
Playfood 2 at L’Air du Temps: Andreas Caminada cooks for the first time in Belgium
Sang Hoon Degeimbre of L'Air du Temps (left) welcomes Andreas Caminada (Schloss Schauenstein) in Liernu, Belgium. Andreas Caminada, chef and owner of three Michelin star Swiss restaurant Schloss Schauenstein was recently in Liernu, Belgium to cook at L' Air du Temps, the restaurant of chef Sang Hoon Degeimbre. Under the theme PLAYFOOD, the Belgian chef is inviting a number of international top chefs to cook at the restaurant following the refurbishment of the restaurant last year. The first guest of Sang-Hoon was Swedish chef Magnus … Continue reading
Falling in love with Uruguay: Discovering La Barra and Borneo Coffee
Isabel walking to the shops in La Barra Wedged between Brazil in the north and Argentina to the west, Uruguay has become Isabel Gilbert Palmer’s latest “I’ve fallen deeply in love with” part of the world. On the road during the month of January she travelled along the Uruguay coast, from Montevideo to Punte Del Esta tracing the coastal Ruta Gastromica from the seaside villages of Puente La Barra to Jose Ignaico and on the dusty ribboned backroads to Pueblo Garzon. Isabel shares some of her southern hemisphere summer finds and … Continue reading
Odprta Kuhna: Bringing a taste of Slovenia to Ljubljana and the world
In his own words, Lior Kochavy did not know how to crack an egg and make an omelette for himself. If he knew how to cook, Open Kitchen or Odprta Kuhna as it is known in Slovenia would not exist. Earlier this month it opened for the European Food Summit. This year will be the seventh edition of the project, the brainchild of Lior and his wife Alma. This one of a kind food market attracts around 50 restaurants to Slovenia’s capital to showcase what the country has to offer. Every Friday from March to October, hungry visitors flock to the … Continue reading
Summa 2019: a family reunion in Northern Italy organised by Alois Lageder
The historic buildings of Hirschprunn and Löwengang set the scene for the Summa. Photo courtesy of Weingut Lageder For over twenty years, Weingut Alois Lageder has been inviting winegrowers from all over the world to an annual collaborative event in Magrè at the Alto Adige Wine Road. While a few dozen kilometres down the A22 at VinItaly in Verona, everything is about business, the Summa is more like a friendly family gathering of winegrowers, individuals who not only care deeply about the authentic expression of their wines, but also … Continue reading
Odette in Singapore takes top spot in Asia’s 50 Best restaurants 2019 awards
Odette in Singapore has taken top honours at the Asia’s 50 Best Restaurants 2019 awards ceremony, succeeding four-time winner Gaggan in the No.1 spot. Chef Julien Royer’s Odette claims the coveted titles of the best restaurant in Asia and the best restaurant in Singapore. Housed in the iconic National Gallery Singapore, Odette serves Asian-inspired modern French cuisine, each dish presented with impeccable style and characteristic perfection. Taking its name from Royer’s maternal grandmother, Odette earned Asia’s Highest New Entry Award in … Continue reading
Charlotte Collard: The model turned digital food entrepreneur
Food may come as an afterthought when you are modelling but for Charlotte Collard it was another story. A former model turned digital entrepreneur, she has lived in cities like New York, Los Angeles and London to mention a few before returning back to her roots in Belgium where she lived for 18 years before leaving to New York to pursue her modelling career. She has today established herself as a TV presenter and also set up a digital food business as well as a big presence on Instagram. “I’ve always loved cooking. My grandfather lived … Continue reading
Henry Harris reunites with Dennis Gustafsson for one-off supperclub at Bouchon
On Sunday 7th April, chef Henry Harris will be taking to the kitchen at Bouchon, Malmö in Sweden, joining owner and executive chef Dennis Gustafsson, for one night only. The dinner is particularly significant, as the pair have a longstanding relationship, with Dennis having worked under Henry at his critically acclaimed restaurant, Racine in Knightsbridge between 2002 and 2015. The friendship Dennis and Henry formed, is a testament to the importance that Henry places on mentorship and young talent. Bouchon shares many similarities to Racine … Continue reading
‘There will be a crash point if we don’t act now’ – Roberto Flore
The future will happen whether we like it or not and it is therefore essential to take action. “People are afraid of the future because they feel that they are not in control,” Roberto Flore who runs the DTU Skylab Foodlab in Copenhagen said at the European Food Summit. “We should design utopias or positive futures rather than speak of dystopia,” he said. Technologies, he said, need to be human centric. “We need to find people who can help to create and design machines. We do not have this concept at the moment. Machines are toady … Continue reading
Fourth edition of Foodfest to be held in Cadzand in June
The fourth edition of FoodFest, the event organised by Cadzand, the Netherlands by Sergio Herman, Syrco Bakker and Iman Soomers will be held on 2 and 3 June. The event which used to held at the former Strandkerk in Cadzand will move to the platform Maritiem Plaza next to restaurant AIRrepublic with a breathtaking view of the North Sea and the Royal Yacht Club of Cadzand-Bad. This year's festival will take place over two days unlike previous events that took place just on a Monday. For this year's edition the organisers are teaming up … Continue reading
The Belgian conundrum: This is not Belgian cuisine
Photo courtesy of ifeelslovenia.com At the European Food Summit organised in Slovenia last week between Saturday 16 March and Tuesday 19 March, I used the country I know second best (after my home country Malta) to make the point that collaboration today is key. Why is Belgium not so well known as a gastronomic destination? Has it been a missed opportunity as interest in food peaks globally? Food can unite, it can also divide as very well able presented by colleague Georges Desrues. The following is my speech at the … Continue reading
Gastronomic imperialism: ‘Diversity is being killed by quest for success’ – Andoni Luis Aduriz
Spanish Andoni Luis Aduriz, chef of one of the most innovative restaurants in the world, Mugaritz, has warned that guides, lists and social media are all contributing to a lack of diversity in gastronomy to the extent that if chefs and restaurants want to be successful they need to follow a particular model and be the same. “Isn’t this colonialism, isn’t this imperialism?” In a passionate presentation at the European Food Summit held in Ljubljana, Slovenia, the chef said that in the past, guides like Michelin or Zagat served as the mediators … Continue reading
Collaboration is key, we cannot exist in a vacuum are main themes of European Food Summit
Chefs, food writers, scientists, winemakers convened in Ljubljana, Slovenia for the European Food Summit to discuss not just the state of food today but also the importance of making connections, thinking outside the box, thinking beyond the confines of borders and to listen to what nature is telling us. Slovenian chef Ana Ros and Andrea Petrini, the conference curator came up with a very interesting lineup of speakers to tackle a wide range of topics. Andrea Petrini conference curator set the mood for the conference with a video which … Continue reading
SAN chef Toshiro Fujii to open Toshiro restaurant in Brussels
Sang Hoon Degeimbre and Toshiro Fujii at San Sablon. Toshi, as he is more commonly known will take the helm of a new Brussels restaurant which opens later this month BRUSSELS: Toshiro Fujii, known as Toshi, who has worked for more than 10 years with San Degeimbre at L'Air du Temps as his sous-chef and who has been at the helm of the SAN group of restaurants in Brussels and Gent for the past four years will open his own restaurant together with chef Sang Hoon Degeimbre this month. This will be the third Brussels restaurant of Sang Hoon … Continue reading
Sergio Herman becomes first international mentor of Fundazion Uccelin
CADZAND: Sergio Herman has become the first international mentor for Fundazion Uccelin, a foundation set up by Swiss chef Andreas Caminada to support new talents and help them gain experience internationally both in kitchens, in front of house and with artisans and producers.. "When I created the Foundation, there was nothing like it. This industry has given me a lot and I wanted to give back by helping young talents find their way through facilitating training." he told Food and Wine Gazette. In Cadzand, at Air Republic, one of Sergio … Continue reading
MAD Symposium to set up gastronomic academy in Denmark
The Danish Government and MAD, the Symposium set up by chef René Redzepi have announced the setting up of a gastronomic academy in Denmark. The Prime Minister of Denmark, Lars Løkke Rasmussen, and the Danish Minister of Environment and Food, Jakob Ellemann-Jensen, have declared that they will support MAD (food in Danish) with a commitment of DKK 25.2 million (USD 3.8 million) over the next four years. Rene Redzepi said we want to make the academy a place to learn all the things we don't seem to learn when we are becoming cooks. Melina … Continue reading
What’s on the menu at the new LESS eatery in Bruges
LESS Eatery (Love, Eat, Share, Smile) by Hertog Jan*** is the new concept created by Gert de Mangeleer and Joachim Boudens in the centre of Bruges following the closure of their flagship 3 Michelin Star restaurant Hertog Jan at the end of last year. The new all-day eatery serves food from morning till late in the evening. A lot has been written about this new opening. Here we look at what's on the menu. The day starts with breakfast that is served between 8.30am to 11am. Sweet dishes includes homemade Danish pastry which Gert has been … Continue reading
Jimmy Lim’s restaurant in Taiwan chosen by Asia’s 50 Best restaurants as rising star
Jimmy Lim, photo by Shinichiro Fujii Jimmy Lim's JL Studio in Taichung, Taiwan has been announced as the One to Watch in Asia’s 50 Best Restaurants. The One to Watch title is presented to a restaurant that is outside the Asia's 50 Best list but is identified as a rising star in the region. Opened in 2017, JL Studio reflects the upbringing and cultural influences of chef-owner Jimmy Lim. Born in Singapore, Lim presents modern interpretations of classic dishes from his home city. Combining traditional Singapore flavours and refined cooking … Continue reading
Nobody injured following fire at The Jane: restaurant to be closed for four weeks
UPDATED: The Jane in Antwerp will be closed for at least 4 weeks, chef Nick Bril has announced following a fire that interrupted lunch service today 9 March and led to the cancellation fo the dinner service. "In view of the damage from the fire, we will unfortunately be closed for at least two weeks. We will have our vacation period and we will continue to work during those two weeks to repair the damage. We hope to open again in four weeks." The Dutch chef in charge of The Jane said luckily there were no injuries and the fire brigade … Continue reading
New LESS Eatery by Gert de Mangeleer and Joachim Boudens in Bruges
Gert de Mangeleer (left) and Joachim Boudens (right) at the new LESS Eatery 'We wanted to create a cosmopolitan space, something new for the city' Gert de Mangeleer and Joachim Boudens have opened LESS Eatery in Bruges. The new ‘eatery’ as they call it welcomes its first guests on Monday March 11 and it is an impressive space. The eatery on one of the main squares in Bruges will be open from breakfast till late dinner with customers able to walk in for a coffee and a pastry in the morning, for bites during the mornings or afternoon … Continue reading
Exceptional 2016 Bordeaux vintage on show in Antwerp
The 2016 Bordeaux vintage has been billed as the best since 2010 and from a recent tasting of a number of wines in Antwerp that is really the case. The Union des Grand Crus de Bordeaux brought together representatives from over 50 chateaux in Bordeaux for a unique dinner with the trade and press in Antwerp recently. It is not normal for so many representatives of Bordeaux wineries to be present for such a tasting. Among the wineries present for the dinner were Château Figeac, Clos Fourtet, Château Clinet, Château Beychevelle, Château … Continue reading
‘We need to be better humans’- Margot Janse
Things were looking bright for Dutch born chef Margot Janse just before disaster struck. Two years ago she decided to quit her job and focus on building her charity which she had set up as part of her work at one of most well known fine-dining restaurants in South Africa, The Tasting Room at the Le Quartier Francais. A change in the ownership of the hotel which housed her restaurant made her adjust her priorities in life. “I stayed to work for another year but then realised this was was no longer my world. It was time for change but the … Continue reading
26 hands Milan dinner at Trippa sells out in 60 minutes
A 26 hands dinner organised by Diego Rossi of Trippa Milano was sold out within 60 minutes. Called Amici Miei (my friends in Italian), the event brings together 13 young and promising chefs from across Italy. This unique event takes place at Trippa Milano on 9 April during Design Week. The chefs taking part in the event are Stefano Terigi, Benedetto Rullo and Lorenzo Stefanini (Ristorante Giglio), Juri Chiotti (REIS Cibo Libero di Montagna), Federico Sisti (Antica Osteria Il … Continue reading
Vicky Lau welcomes three female chefs for unique lunch at Tate Dining Room in Hong Kong
Hong Kong Chef Vicky Lau has invited three Asian female chefs to cook together at a unique collaboration lunch that will take place at the Tate Dining Room on 27 March. With Asia’s biggest culinary award ceremony just around the corner on 26th March, Hong Kong and Macau are preparing for the arrival of top chefs and esteemed gourmands from around the region. To celebrate this occasion, Chef Vicky Lau is organising a lunch bringing together four powerhouse chefs at Tate Dining Room to prepare a special lunch for discerning guests. … Continue reading
Sergio Herman set to return back to the kitchen with new restaurant in Cadzand, open Air Republic in Antwerp this year
Sergio Herman is set to return back to cooking with a new restaurant in the Cadzand by the end of 2020 or early 2021. He is reported to have told Belgian news agency Belga at the opening of the Frites Atelier in Brussels that he missed cooking and wanted to have a space where he will cook for an intimate number of guests. "At the end of the day, I am happiest when I cook." He told the agency that he made a langoustine dish for Pure C a few days ago and cut his hand in the process but he liked it. "It was good because I got the feeling of … Continue reading
Fundaziun Uccelin opens applications for scholarships
Fundaziun Uccelin, a charitable foundation set up in 2015 by Swiss chef Andreas Caminada in order to promote the quality of cooking and hospitality has opened its application platform till the end of March. Young chefs and people in the service industry are offered the possibility to carry out various training programmes in their respective fields for six months. Andreas Caminada, the chef behind the foundation said “It is very important to me to individually foster ambitious talent in the gastronomic industry by providing financial and … Continue reading
‘Brussels charity dinners a humbling experience’ – Margot Janse
Margot Janse, the chef who founded Isabelo Charity which focuses on feeding young children in schools in South Africa has described the Brussels charity dinners that were held last month as an 'amazing and humbling experience’. “It was amazing to see all these people in all the three Brussels restaurants (Bon Bon, Le Chalet de la Foret and Bozar) come to cook without any issues. All the chefs arrived, they put their heart into what they did and created amazing food with an added twist of using South African indigenous ingredients,” Margot … Continue reading
Rodolfo Guzman’s surprise relocation of Borago
Chef Rodolfo Guzman, has announced that Borago, the renowned Chilean restaurant has relocated. He had been secretly working on the move without publicising it. The new restaurant is at the foot of Cerro Manquehue (Place of Condors in Mapudungun Mankewe), the most important natural landmark of the city and one which demarcates the seasonality in Santiago. Borago is considered to be one of Latin America's best restaurants with Rodolfo introducing many Chilean ingredients, products and techniques to the world for the first time while rewriting … Continue reading
Garima Arora of Gaa is Asia’s Best Female Chef 2019
Garima Arora, executive chef and founder of Gaa in Bangkok, has won Asia’s Best Female Chef 2019. Arora will be presented with her award at the ceremony for Asia’s 50 Best Restaurants, on Tuesday 26th March 2019 in Macao. Arora worked briefly as a journalist before pursuing her interest in the culinary arts. After graduating from Le Cordon Bleu Paris in 2010, she worked at Noma in Copenhagen, learning alongside chef René Redzepi. Recalling her two-plus years of experience at Noma, she said the experience changed her approach to cooking … Continue reading