ZEDELGEM: "When one door closes, another opens." Gert de Mangeleer and Joachim Boudens, the duo behind the successful Hertog Jan Group have announced that Bar Bulot, their bistrot/brasserie concept of traditional Belgian/French food will be moving from Sint Michiels in Bruges to the former location of Hertog Jan in Zedelgem. The location of the current Bar Bulot was until … [Read more...]
Dine with Italian winemakers is a series of dinners organised by Racines Bruxelles
BRUSSELS: Ugo Frederico and Francesco Cury has invited winemaker Alessandra Divella for a special dinner at Racines in Brussels, Belgium. The Italian wine maker who is known as the queen of bubbles on Gussago Hill in Franciacorta will be presenting a selection of her cuvées on Thursday 20 October in a first in a series of dinners being organised by the restaurant with … [Read more...]
Jordy Navarra to cook at L.E.S.S. Eatery next week for second Chef’s Invitation
BRUGES: When Gert de Mangeleer together with Ruige Vermeire, the head chef of L.E.S.S. Eatery invited Hiroyasu Kawate of Florilege and Susumu Shimizu of Anis from Tokyo for the first event called Chef’s Invitation little did they know that it would take more than two and a half years for the next event to take place. The first such event was held at L.E.S.S. Eatery in Bruges … [Read more...]
Sebath Capela is in his ‘Elements’ at Indrani Lodge
Sebath Capela, one of Belgium’s promising young chefs is finally ready to showcase his new playground. At Elements, a new restaurant within Indrani Lodge a few kilometres away from the landmark lion monument in Waterloo, Belgium he is improvising with nature and all its elements to serve a very interesting menu focused on vegetables grown on the property and protein that comes … [Read more...]
Racines: a way with pasta
BRUSSELS: The large raviolo stuffed with a whole burrata and a tartare of red prawns flown in from Sicily is cooked for just 52 seconds in boiling water. Chef Ugo Federico of Brussels restaurant Racines wants the burrata to melt but remain inside the pasta and the tartare of prawns to be served as a tartare, i.e. still cold. The end result is not only spectacular to see but … [Read more...]
