LIERNU: Fresh from a visit to Peru with Belgian NGO Iles de Paix last December, chef Sang Hoon Degeimbre of restaurant L’Air du Temps is organising a charity dinner later this month. The aim of the fundraising activity is to raise funds for farmers who are working to create an independent, stable and sustainable life. Together with the gardener of L'Air du Temps, Benoit Blairvacq, San travelled to Peru to meet with families of producers from the Huánuco region. During their visit, San and Benoit discovered their methods of cultivation and production. They discussed how to work with some of their products. For San and Benoit, who are used to working with a fully organic garden which supplies their restaurant, it was a real lesson in life and nature. “It is for this reason that we wanted to support and organise this fundraising activity,” San and Carine, the co-owners of L'Air du Temps said. Iles de Paix was set up in 1962 with a general mission to contribute to the research … [Read more...]
Gert de Mangeleer and Joachim Boudens to open BABU, a steamed bun concept in Ghent
Gert de Mangeleer and Joachim Boudens will open a new concept in Ghent later this year which will specialise in steam buns. The new steamed bun concept will be called BABU. The stuffings of the buns will be inspired by Gert’s travels around the world. Some of the menu items will include the Classic Bun inspired by Hong Kong’s char siew pau or roast pork bun. He will also present other stuffings such as Korean fried chicken with fermented white cabbage, Israeli falafel with hummus as well as a Merguez with fried onions. There will also be stuffings from Belgium such as the classic curryworst. He told Michelin Guide Hong Kong that he loves buns and believes that if the world can learn to accept hamburgers they will love steamed buns. BABU will offer a take-away service and will only have a few tables in the restaurant with the average spend expected to be around EUR 20. The new restaurant is designed to be an international concept. Bar Bulot to open in Antwerp and … [Read more...]
20 year anniversary for Le Chalet de la Forêt: 3 dinners including one with Belgian legendary chef Roger Souvereyns
BRUSSELS: Le Chalet de la Forêt, one of Brussels top restaurants run by chef owner Pascal Devalkeneer is celebrating its 20th anniversary with a series of dinners including one with Belgian legendary chef Roger Souvereyns. The first dinner will be held on 16 November with René Meilleur, the chef of restaurant La Bouitte in Savoie. The second will be with Pascal Devalkeneer’s mentor Roger Souvereyns who has had a huge influence on a number of contemporary chefs and who was extremely famous during his time having three stars for his restaurant between 1985 and 1993. This will be held on 1 December. The third dinner will be more of a party with friends Pierre Marcolini, Julien Burlat, The Folmer brothers of Couvert Couvert in Heverlee and Pau Barba of Can Domo in Ibiza. The third dinner will be held on 8 December. The three dinners are selling at the price of EUR 345 including of aperitif, the menu and wine. Kasper Kurdhal, who was the executive chef at Le Chalet de … [Read more...]
Beirut Nights marks Ghina Bazzi’s return back to professional cooking
After years of experience cooking with top chefs including David Scabin and Kasper Kurdahl, Lebanese born Ghina Bazzi, with a heavy heart, took one of her toughest decisions in life. She decided to leave Combal.Zero so that she could focus on starting a family. “It was one of the hardest choice I ever made even though for years I have enjoyed every moment with my children and husband. But I felt there was still a story to be told so I am back but this time on my terms and in my own way,” Ghina told Food and Wine Gazette. She was speaking after the first event she organised in Antwerp last month called ‘Beirut Nights’ which sold out very quickly. “The event came about because I wanted to bring people together in a beautiful setting around table filled with generous servings of non pretentious food and of course music! I wanted to create a concept around sharing, after all the culinary world is all around sharing.” The Beirut Nights event featured long tables, food sharing … [Read more...]
‘Rebel’ chef to deliver a taste of Belgium in Beijing
Rebelle chef Martijn Defauw and his sous-chef Tim Soens are travelling to Beijing, China as guests of TRB Forbidden City. There they will be preparing a number of signature dishes for the occasion. The restaurant has a Belgian connection because it is one of the restaurants of Belgian Ignace Leclair. The two will be cooking at the TRB Forbidden City three lunches and four dinners with the help of the chefs at the Beijing restaurant between 3 November and 10 November. They will be preparing a classic steak tartare with fries but giving it a 'rebelle' twist. They will also prepare a classic dish of endives and cheese, a play on the 'chicon au gratin'. As a main course, the two young chefs, that are being supported by the Jong Keukengeweld in this adventure will be playing around the classic 'vol au vent'. For dessert, they are preparing their award winning dessert which was awarded the Gault & Millau 2019 dessert of the year. This is a marriage of Belgian and Asian … [Read more...]
Pauly convinces Dionisio to cook his first ever four hands at Le Coq aux Champs
SOHEIT TINLOT: It is a Tuesday evening and for the first time ever, Alexandre Dionisio, chef of La Villa in the Sky, a two Michelin star restaurant with a breathtaking view of Brussels, is cooking outside his kitchen at a four hands dinner. Christophe Pauly, chef of Le Coq aux Champs, managed to convince him to leave the Brussels tower where the restaurant is housed to cook together. "We had travelled together, got to know each other and we promised each other we cook together. I really enjoyed it and I don't think it is going to be the last four hands dinner," Alexandre Dionisio told Food and Wine Gazette. This is the second season of what chef Pauly calls a round trip in which he invites Belgian chefs to cook with him at his restaurant and then visits them at their restaurants a few months later. "Apart from inviting chefs who I admire, I try to invite people who I get on well with and who have a similar vision. It does not have to be the same vision but it has to be … [Read more...]
Joachim Boudens and Gert de Mangeleer open Bar Bulot by Hertog Jan ***
BRUGES: Bar Bulot by Hertog Jan *** is the brand new a la carte brasserie by Gert de Mangeleer and Joachim Boudens. Originally created as a pop-up seafood restaurant in summer this year, Bar Bulot has become a fully-fledged restaurant that will tempt both fish and meat lovers. Gert de Mangeleer and Joachim Boudens launched their new project Bar Bulot this summer at the very first location of Hertog Jan which earned them three Michelin stars and the former home base of their bistro L.E.S.S. which opened in central Bruges earlier this year. The temporary restaurant is now reopening its doors after a complete refurbishment of the interior and a new menu. At the helm of Bar Bulot by Hertog Jan *** are host Maxime Depreitere and chef Pieter Lefevere who give French-Belgian signature dishes such as tomato with shrimps (tomate crevettes) and shrimp and tournedos with pepper sauce a contemporary twist. There is a selection of French and European wines as well as some exclusive … [Read more...]
Karen Torosyan pays tribute to Alain Troubat at launch of his first book
BRUSSELS: An emotional Karen Torosyan, chef of Bozar Restaurant in Brussels took the floor for a few minutes at the launch of his first book published by Flammarion and written by Chihiro Masui with photography by Richard Haugthon. "He left us too early," the Brussels based chef said referring to Alain Troubat of Brussels restaurant Stirwein who was a reference point for classic cuisine. "There was so much I still wanted to learn from him. I want to remember him on this occasion," the talented chef of the Brussels restaurant said. Troubat passed away suddenly last week. In the published book, there is a recipe for 'quenelles de sandre' which pays tribute to the Brussels chef Troubat. Journalists, chefs and friends convened at the Brussels restaurant for the book Karen Torosyan: Secret et techniques d'un cuisinier orfèvre (Secrets and techniques of an artisan chef). Among the chefs present for the launch of the book which is set to become a reference point for his modern … [Read more...]
A Belgian journey: new menu launched at Bon Bon
Christophe Hardiquest, chef of Brussels restaurant Bon Bon will unveil his new menu A Belgian Journey on Tuesday 22 October. After having revisited the origins on Belgian cuisine with ‘Bon Bon Origins’ the Belgian chef of two Michelin star restaurant Bon Bon has gone to discover the three regions of the country to look for producers with whom he could build a long term relationship. This has given birth to the new menu which promises to be not just authentic but also extremely modern. “A few years ago, I undertook a journey to rediscover the territory and the history. This search for origins was like going back to the roots. That journey became a Belgian Odyssey. I thought it was important to go back to the basics, to look for our roots, our history, our terroir and to continue to work on them to preserve this legacy for future generations,” Christophe said. Now he wants to take a new step forward. “During this journey, I wanted to take the next step, to create … [Read more...]
Round trip four hands dinners by Christophe Pauly to resume
One says never change a winning formula. Belgian chef Christophe Pauly of restaurant Coq aux Champs has decided to organise a second edition of the 'round trip'. These round-trips are the occasion for the chef to invite colleagues to his restaurant and then to go back and cook with them inside their kitchens. This enhances the collaboration between the chefs and also gives the opportunity for guests to see the evolution. Alexandre Dionisio, chef of Brussels two Michelin star restaurant La Villa in the Sky will be cooking at Coq aux Champs in the Ardennes on 22 October. In November, Christophe Pauly will visit the Chateau de Bourglinster to cook together with René Mathieu, chef of La Distillerie. The lunch will take place on Sunday 17 November. This will be the opportunity for Christophe to return after a visit of Mathieu at Coq aux Champs in October last year. For information and reservations: Restaurant Le Coq aux Champs: 71, Rue du Montys, 4557 Soheit-Tinlot … [Read more...]