Here is our weekly round-up a day earlier than usual as we are heading to Chef Sache 2015 tomorrow to watch Massimo Bottura, Jock Zonfrillo and Mitsuharu Tsumara in action among others. We will bring you news on that next week so please do come back. In the meantime, here are some articles we found interesting this week. Have you ever wondered how hard it is for chefs and … [Read more...]
Weekly roundup of great reads on food and wine #49
This has been the week of major announcements. We've written about the announcement by René Redzepi of Noma that he will be closing the restaurant for good in December 2016. It was also the week in which Massimo Bottura cooked dinner for French president Francois Hollande amid scepticism from the latter on whether Italians could match the class of the top French chefs. You can … [Read more...]
Noma’s closure: Redzepi reinventing the restaurant around three distinct seasons
René Redzepi's new urban farm which is set to open soon after the closure of the award-winning Noma will be a complete re-invention of the concept of a restaurant using three distinct seasons to showcase a true reflection of the landscape of that moment and the unique flavour of that point in time. The Danish chef has launched a video to explain the decision behind the … [Read more...]
Hedone to close down and then reopen with no menu
This has been a week of big announcements in the restaurant world. René Redzepi, chef of Noma, announced he would be closing his award-winning restaurant Noma in December 2016 to reopen it as an urban farm. It might not have come as a surprise to those who follow this chef, but it still hit world headlines. A lot has been written but for those who want to know more you can … [Read more...]
Q&A with Peter Goossens: “We need to find a system to eliminate food waste also in supermarkets”
Peter Goossens, chef of Hof Van Cleve is the most internationally recognised Belgian chef having been in the 50 World's Best restaurants for many years. He has held three Michelin stars since 2005 and has received 19.5 out of 20 in the Gault Millau guide since 2004. After our long interview with him, here is the second part in a question and answer format. Who are the rising … [Read more...]
