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 catch from ashore. Finesse and perfect balance of the dishes are two recurring characteristics of his style,” Gault & Millau CEO Marc Declerck said. Mr Declerck said that the decision to publish the guide in March/April of this year was not a given but as time progressed ‘we grew convinced’ that this was the right choice to make. Michelin, the other guide has delayed its presentation of the 2021 guide to January 11 of next year. “By … [Read more...]
Albert Adria temporarily closes all his restaurants in Barcelona including Tickets and Enigma
BARCELONA: Albert Adrià has decided to temporarily close all his restaurants in Barcelona due to COVID-19 which has proven to be lethal for the restaurant sector. Albert has a gastronomic empire in the city with five restaurants including four that have a Michelin star. These are Tickets, Enigma, Pakta and Hoja Santo. Albert, who rose to fame together with his brother Ferran at el Bulli created these group of restaurants in the same area of Barcelona and he called them “a gastronomic amusement park with differentiated concepts in the same neighbourhood.” The restaurants are highly sought after particularly by foodies who are curious to get a glimpse of the past el Bulli magic but have succumbed to lack of tourism. A small notice on the website says the restaurants will be closed until further notice. Catalan newspapers have reported that the absence of tourists have made a dent in this empire but while staff are concerned about their future Albert Adrià told Spanish media … [Read more...]
Tedeschi’s harvest begins in the name of sustainability
VERONA: “Today being a sustainable entity has become a moral obligation, and we are convinced that the entire production process can only benefit if we can achieve our goals to be sustainabile. We have chosen the right path as is evidenced by Italy’s work towards the development of a national certification that will be recognized at the local level,” said Sabrina Tedeschi from the Tedeschi winery in Verona. With Italy in harvest mode, the winery has begun to pick the grapes for the 2020 vintage. Tedeschi is among the first wineries in Verona to be certified by Equalitas, a sustainability project focused on wine production. Equalitas has started procedures to address social, environmental and economic issues. In 2018 Tedeschi decided to start the process to obtain voluntary certification of sustainable practice. Such a process involves examining all aspects of the business with particular attention to ethical issues imposed by certain markets, including the continuation of … [Read more...]
50 Top Pizza Europe: 50 Kalo in London takes first place
50 Kalo, a pizzeria by Ciro Salvo in London has remained at the top of the 50 Top Pizza Europe when the list was unveiled in an online event organised by Barbara Guerra, Albert Sapere and journalist Luciano Pignataro. The event had to take place on 28 April in Milan but the event had to be cancelled because of the pandemic. The list awards the best pizzeria in Europe outside of Italy. Ciro Salvo, who made a name for himself with 50 Kalo in Naples, Italy thanked his team for their work which made this award possible. “I want to thank all the 30 members of staff who work in London who are really fulfilling our concept of a pizzeria that focuses on everything from the product to the service. We try to do better and better,” he said. He is the third generation of a family of master pizza makers in Italy. Enopizzeria Via Toledo by Francesco Calo in Vienna placed second (a new entry), while Bijou in Partis by Gennaro Nasti placed third. Baest in Copenhagen and La … [Read more...]
Cabernet Sauvignon day marked by release of Director’s Reserve from De Toren Private Cellar
Stellenbosch winery De Toren Private Cellar, one of the first South African estates to produce high-end Bordeaux style red wines has released the Director's Reserve on the occasion of the International Cabernet Sauvignon Day which falls on 3 September. De Toren Private Cellar is a boutique winery specialising in Bordeaux-style wines and is situated on the Polkadraai Hills, overlooking the picturesque Stellenbosch in the Cape, South Africa. De Toren was one of the first-ever South African wineries to produce Bordeaux-style wines and the very first to ever make use of a gravity-fed cellar. The farm is renowned for meticulous attention to detail when it comes to nurturing its vineyards to grow the perfect berries, and for making wine through the softest and gentlest of processes. Cabernet Sauvignon features prominently in the first signature blend, the De Toren Fusion V, that the estate ever produced and continues to craft to this day. With an initial release in 1999, De Toren … [Read more...]
Fritz Miesbauer, winemaker for the city of Krems is winegrower of the year
KREMS: Stift Göttweig, a Benedictine abbey stands proudly across from Krems on the south bank of the Danube. Monks have been cultivating wine on the abbey’s 26 hectares of vineyards for almost 900 years. The winegrowing estate was outsourced in the early 1980s, and in 2006 a consortium of wine enthusiasts assumed responsibility for cultivation. It's fortunes had been waning, just like those of the wine in the Austrian city of Krems. Then, they decided to put Fritz Miesbauer at the helm, taking the reins not just of the city's wines but also the Stift Göttweig. Today, 14 years later that decision has been rewarded. The winemaker has become the toast of Austria as falfstaff magazine has named him Winegrower of the Year. The changes were not just cosmetic. While the winemaker upgraded the label to the unforgettable label motif: the world-famous ceiling frescos from Paul Troger from 1739, the wines inside also began a steep ascent. They emerged as emerging as classically … [Read more...]
First authentic American smokehouse to open in Hong Kong
HONG KONG: SMOKE & BARREL, which opens its doors on 32 Wyndham Street, Central, Hong Kong in early October promises to be the first authentic American smokehouse barbecue joint. The brainchild of chef-restaurateur duo Chris Grare and Arron Rhodes, Smoke & Barrel follows hot on the trails of their first successful restaurant co-venture, Kinship, that opened in May 2019. Leading the Smoke & Barrel kitchen will be Southern native Head Chef Christopher Tuthill, who has roots in Albuquerque, New Mexico, together with American Chef Chris Grare. Prior to joining Smoke & Barrel, Chef Tuthill helmed the kitchen at prestigious private member’s club The American Club Hong Kong, in addition to spending 9 years working in Texas – the state hailed as the birthplace of barbecue. Smoke & Barrel captures the heart of old-school American barbecue, using all-American meats, slow-and-low traditional cooking techniques, and the one and only authentic … [Read more...]
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 … [Read more...]
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 … [Read more...]
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 textures as tofu – much more than any meat or seafood.” Guests may rest assured that at Tate Dining Room, everything that enters the kitchen is sustainably and locally sourced where possible as a basic standard. From the seeds of farmers, heritage and heirloom crops, production methods and fishing techniques, to the conditions under which … [Read more...]