Bean to bar chocolatier Benoît Nihant has launched his chocolate creation for Easter. He has created a chick (rather than the traditional egg) as his showcase piece for the Easter festivities. It is available in all his shops (Brussels, Liege, Embourg and Awans) as well as Rob in Brussels. The Poussin Câlin, as it is called, will be available in a limited edition … [Read more...]
A final food pilgrimage to In De Wulf
When Kobe Desramaults announced that his restaurant In de Wulf would closed its doors in December 2016 in October last year we knew that the clock was ticking and it was either now or never. The list of places to visit is endless but with closure of the restaurant looming, it was becoming more and more urgent to find the time to visit this restaurant in … [Read more...]
10 things we learnt from Syrco Bakker (Pure C)
Few people would imagine that Cadzand could be the location for a highly successful restaurant. Dutch chef Syrco Bakker is the chef of Pure C, a restaurant created by Dutch renowned chef Sergio Herman in Cadzand, Zeeland on the North Sea in the Netherlands. Syrco is still young but is already a top performer and one of the rising stars of Dutch cuisine. We have published our … [Read more...]
Weekly roundup of great reads on food and wine #67
If there is one thing that you should read this week then we recommend the following article which appeared in Wired. It's about Noma's taste of tomorrow and the future of food: One autumn afternoon in 2015, Danish chef René Redzepi is thinking hard about his restaurant's place in the world, both philosophically and geographically. "People consider Noma to be a local … [Read more...]
The Belgian chef giving a Maltese twist to his restaurant in Gent
A Maltese restaurant outside Maltese shores is not a common sight. And there is a reason. The island is small and few Maltese chefs have ventured out of Malta to cook Maltese-style cuisine in their own restaurants. Many Maltese chefs have gone abroad to train but most return to work on the island. It is even more unusual when that cuisine is replicated by a Belgian chef but … [Read more...]
