A dinner that becomes performance. A room becomes part of the dish. Meaning emerges when you step inside the moment The room is dark. Something that looks like a small green brain is placed in front of me. Gaggan tells a story in a serious voice: two friends in a Bangkok park, King and Kong, catching lizards. They take them to the restaurant terrace. One force-feeds them … [Read more...]
Why the last great art form may be losing its aura
Fine dining once promised presence - a moment lived only once. What happens when the table becomes performance? by Ivan Brincat Painters turn pigment into emotion, composers turn sound into structure, architects shape stone into buildings. Chefs, at their highest level, do the same - transforming raw and great produce through heat and time into experience. Fine … [Read more...]
Maxime Collard is Belgium’s Gault&Millau chef of the year for 2024
BRUSSELS: Gault&Millau announced today Maxime Collard of restaurant La Table de Maxime in Paliseul as the chef of the year for 2024. In front of an audience of around 1,800 restauranteurs, journalists and partners, Gault&Millau launched the 21st edition of the BeLux guide which sold 30,000 copies in pre-sale. CEO Marc Declerck said that Maxime brings out the best the … [Read more...]
The Best Chef Awards names Dabiz Munoz the world’s best chef for the third time in a row
Dabiz Munoz has been named The Best Chef for 2023 for the third consecutive year. The announcement was made at the Yucatan International Congress during an award ceremony where the identities of the top 100 names were revealed. The reign of Dabiz Muñoz (DiverXO, Spain) continued. The free-spirited chef who is used to breaking the rules and exploring the limits of creativity … [Read more...]
Rasmus Munk launches innovation centre Spora with aim to revolutionise food industry
COPENHAGEN: After establishing acclaimed restaurant Alchemist and putting it at the forefront of gastronomical innovation, Rasmus Munch has unveiled Spora. The investment in this research lab together with bioscience pioneers Claus Christiansen and Bente Christiansen will focus on changing the world through gastronomy. With a seed investment of EUR 1.5 million, Spora is the … [Read more...]
