AIRrepublic, the restaurant and terrace café created by Sergio Herman in Cadzand, Zeeland Netherlands will open on 31st March. The restaurant has now launched its online reservation system. The restaurant is a tribute to Sergio's father. In their open kitchen, they will focus on simple preparations using products from the Zeeland region. The focus will be on classic dishes and one's which Sergio's father used to prepare. With the focus being on fish and shellfish, you will be able to find dishes like marinated clams, oysters in champagne sauce and langustines for example. The restaurant will also serve meat or roasted chicken as well as vegetarian options. The meat is supplied by renowned Belgian butcher Hendrik Dierendonck. The restaurant is located in a pavilion in the newly built marina of Cadzand within walking distance of Pure C. From the restaurant terrace you can look towards the sea and the harbour and in the distance you can see Knokke, Zeebrugge and the … [Read more...]
Blumenthal, Bains, Bosi and Atherton in fourth Mountain Gourmet Ski Experience
Curator and co-founder of the fourth Mountain Gourmet Ski Experience Heston Blumenthal has invited his friends Sat Bains, Claude Bosi and Jason Atherton to join him in Courmayeur this weekend for three days of skiing, mountain experiences, rustic regional cuisine and two dinners created and preapred by the chefs and their teams in mountain venues as the true highlights of the event. In all, 15 British chefs will be creating two dinners on the mountains of Courmayer. Blumenthal said: "This year I have invited two new hugely talented guest chefs, Claude Bosi and Jason Atherton, to join Sat Bains for another unique collaboration & incredible alchemy for our 2 mountain dinners. Courmayeur quickly became one of my favourite ski haunts as it offers such amazing hospitality in its mountain restaurants: big plates of regional antipasti, bowls of homemade pasta, great wines and grappa. I realised it was my perfect holiday. Over the last 3 years, I have invited a few of my chef … [Read more...]
A perfect day in Gozo
Most tourists visiting Malta dedicate just a day to the sister island, Gozo and that in our view is a mistake because this little Mediterranean island measuring just 14 kilometres in length by 7.5 kilometres in width has a rural character, is less developed and is a haven of tranquility. The island, the second largest island of the Maltese archipelago was in world news as the well know Azure Window, probably the most photographed spot on the Maltese islands is no more. The Tieqa tad-Dwejra, as it is known in Maltese, collapsed into the Mediterranean Sea on Wednesday 8 March leaving no trace whatsoever. Apart from being considered one of the top diving destinations in the Mediterranean, Gozo has many other natural features including the Inland Sea, also in Dwejra. So how best to spend a perfect day on the island of Gozo? To reach the island you need to get a ferry unless you are sailing there. We would recommend that you have a very light breakfast (if you really need one) … [Read more...]
Disfrutar, restaurant run by former El Bulli chefs, chosen as global rising star of the year
Disfrutar in Barcelona, a restaurant run by former El Bulli chefs has been chosen by the World's 50 Best Restaurants as the 'Miele one to watch' award for 2017. The restaurant, opened in December 2014, is a collaboration between chefs Mateu Casañas, Oriol Castro and Eduard Xatruch. The three met while cooking at former No.1 restaurant El Bulli, where they worked alongside legendary Spanish chef Ferran Adrià. “Being named this year’s winners of the Miele One To Watch Award is a huge recognition of our collective work. In addition, this award helps Disfrutar, which is a very young project, to become established and obviously encourages us to continue working and challenging ourselves.” Eduard Xatruch of Disfrutar said. Following El Bulli’s 2011 closure, Casañas, Castro and Xatruch opened Compartir (meaning “share”) in the nearby coastal town of Cadaqués. Building on the success of their initial venture, the trio launched Disfrutar (meaning “to enjoy”) to widespread acclaim, … [Read more...]
Jeremiah Tower: This was the match that started the fire of new American cuisine
Food lovers are in for a treat as Jeremiah Tower: The Last Magnificent, a documentary film depicting the remarkable life of Jeremiah Tower, one of the most controversial and influential figures in the history of American gastronomy is released in the United States in New York and Los Angeles on 21 April. Tower began his career at the renowned Chez Panisse in Berkeley in 1972, becoming a pioneering figure in the emerging California cuisine movement. After leaving Chez Panisse, due in part to a famously contentious relationship with founder Alice Waters, Tower went on to launch his own legendary Stars Restaurant in San Francisco. Stars was an overnight sensation and soon became one of America’s top-grossing U.S. restaurants. After several years, Tower mysteriously walked away from Stars and then disappeared from the scene for nearly two decades, only to resurface in the most unlikely of places: New York City’s fabled but troubled Tavern on the Green. There, he launched a journey … [Read more...]
Weekly roundup of great reads on food and wine #108
Dan Barber sets the trend for ethical eating at Selfridges pop-up wastED: Dan Barber is worried. Earlier today, his team has been scavenging the Selfridges Food Hall for leftover and damaged foodstuffs to use at the wastED dining series on the rooftop of the iconic London department store. Barber has taken a sack of salt-beef ends from the 50-year-old heritage salt beef bar The Brass Rail and he’s concerned the owners will find out how good it tastes and take it back. “It’s the best bit,” he says, as he places carrot-stick-shaped ends of juicy meat into taco-sized crepes made from pig’s blood and off-grade bran for his Salt Beef Ends Burrito. “I’m scared they’ll find out.” Restaurateur Danny Meyer: 'Hospitality is a dialogue; service is a monologue': 1. Congratulations on the 10th anniversary of Union Square Tokyo. How have things changed at the restaurant in the past decade? There’s been a lot of development. I think the food is better (laughs), but the restaurant has also become … [Read more...]
8th Chef’s gala dinner aims to raise £100,000 in aid of Children’s Liver Disease Foundation
The 8th Chefs' Gala Dinner hosted by Henry Brosi, executive chef at The Dorchester, will be held on Monday 20 March in aid of the Children's Liver Disease Foundation. Now in its eighth year, this prestigious dinner has raised over £938,000 to date, helping to transform thousands of lives affected by childhood liver disease. The CLDF is hoping to raise over £100,000 from this year's event with special prizes that have been donated by many chefs and generous donors. An online auction website will close at midday on 19th March. Those who are not attending the event are being encouraged to use the 'Maximum Bid' feature in order to increase their chance of winning auction items. The evening includes a glittering champagne and canapés reception, which will be followed by a four-course fine dining experience, followed by a raffle and auction featuring highly original and much sought after items. Among the prizes you can bid for is a master class with chef Armand Sablon, a lunch … [Read more...]
Eleven Madison Park: Cool, fun, simple and innovative
Eleven Madison Park, the restaurant of chef Daniel Humm and Will Guidara has a worldwide reputation. It has won all the accolades from Michelin's 3 stars, four stars in the New York Times, not once but twice and is now ranked as the third-best restaurant in the world. With such a reputation it is difficult to go wrong. The restaurant team and its chef are known for innovation but that innovation does not necessarily come from the cooking which is impeccable but is neither showy nor using the latest tricks to hide behind produce that might not always be exceptional. It rather comes from a boldness to be different and from creating a sense of fun in what some might consider to be the stiff world of high gastronomy. Note: This is a spoiler alert. If you intend visiting Eleven Madison Park anytime soon, you might want to skip reading this as the element of surprise might be ruined. What strikes you when you book a table at the restaurant is that there is the Tock booking … [Read more...]
Sting and Trudie Styler’s winery Il Palagio launch European tasting tour to coincide with Sting’s concerts
Il Palagio, the winery owned by world renowned singer Sting and his wife Trudie Styler, a film producer, director and human rights activist is launching a tasting tour that is aimed at meeting citizens of the world who enjoy food, wine and culture. Featuring wines named Sister Moon, When we Dance, Casino delle Vie, Beppe Rosato, Message in a Bottle White and Message in a Bottle Red, the first stop of the traveling caravan will be in Dusseldorf, Germany from March 19 to March 21 for the world's leading trade fair for wines and spirits ProWein. The traveling caravan is aimed to create an atmosphere that welcomes wine lovers from all over the world as they stop by to taste Il Palagio wines and learn more about the Tuscan estate and winery. The tour coincides with Sting's European tour of 57th and 9th World Tour which will be held in cities like Hamburg, Zurich, Luxembourg, Brussels, London and Paris. Ralf Hoegger, Il Palagio's Sales and Distribution Manager (and Knower of All … [Read more...]
Weekly roundup of great reads on food and wine #107
Denmark reduces food waste by 25% in five years with the help of one woman - Selina Juul: Never underestimate the power of one dedicated individual. A woman has been credited by the Danish Government for single-handedly helping the country reduce its food waste by 25 per cent in just five years. Selina Juul, who moved from Russian to Denmark when she was 13 years old, was shocked by the amount of food available and wasted at supermarkets. Claude Bosi at Bibendum to serve up affordable fine dining: French chef Claude Bosi is aiming to offer an affordable take on fine dining when he relaunches South Kensington restaurant Bibendum at the end of March. One of the World’s Best Restaurants Now Makes Staff Attend Therapy: Restaurant-industry jobs routinely get ranked among the most stressful occupations, whether that’s because you’re making minimum wage while trying to evade workplace sexual harassment, or you’re going insane working 70-hour weeks in a Michelin-starred kitchen. The … [Read more...]