The European Food Summit has taken its place as one of Europe’s most important gastronomy-oriented events. The event, in its second edition took place in Ljubljana in November. It was not just a forum for discussion offering delightful food for thought but also served to showcase some of the country’s most notable places also offering delightful food for thought. “The most … [Read more...]
In search of identity: Malta’s culinary scene has never looked brighter
VALLETTA: Malta’s culinary scene has never looked brighter. A six week stay on the island in summer only served to confirm what I have been observing over the past few years. The introduction of Michelin, despite some criticism, has really pushed the bar as ambitious chefs and restaurateurs step up their game amid the hardships and difficulties that the pandemic has … [Read more...]
Bar Bulot Antwerp: Perfecting the classics
ANTWERP: Joachim Boudens and Gert de Mangeleer, the duo behind the success of three Michelin star restaurant Hertog Jan and now entrepreneurs in their own right have been keeping busy despite the pandemic. After the successful return of Hertog Jan in a new intimate format, they have opened a second branch of their highly successful classic French-Belgian brasserie Bar Bulot … [Read more...]
Green Revolution: A morning with Michael Vrijmoed and Stephanie Le Quellec
It is a crisp autumn morning. The fourth session of the Saint Pellegrino Young Chef Academy is taking place in a new spot created by chef and entrepreneur David Martin. It is in an idyllic spot, perfect to transmit knowledge. For this session, six chefs have been invited to work with mentor chefs Stephanie Le Quellec of La Scene in Paris, France and Michael Vrijmoed of … [Read more...]
Digging up dirt on truffles
Author Tom Benjamin talks about what inspired his critically-acclaimed Bologna-set novel The Hunting Season. Today, authenticity is everything – we may not be able to travel to Italy but at least we can savour the flavours of the country, painstakingly following recipes proclaiming they’ve been handed down from one nonna to another using ingredients from Tuscan farms … [Read more...]
