De Librije, the three Michelin starred restaurant of Jonnie and Therese Boer in Zwolle, has opened the doors in its new location within the Librije's hotel today, 20 January 2015. Jonnie and Therese Boer told Food and Wine Gazette that after more than 28 years, in their restaurant they wanted to change. "We wanted to get new energy and new inspiration. Moreover the building … [Read more...]
Interview with the Master Chef: ‘Ask questions and never give up’
For many years, Michel Roux Jnr has been the face of one of the most popular culinary programmes in the UK, becoming a mentor to many young chefs who competed every year to reach the pinnacle of Masterchef: The Professionals. In Britain, the surname Roux is synonymous with the qualities of French haute cuisine. He has followed in the footsteps of his father and uncle who … [Read more...]
Weekly roundup of great reads on food and wine #17
Food in the western world is now cheaper than at any time in human history. But this comes at a cost. A cost to our health and also to our planet. Over consumption also means that 30 per cent of food bought in western European countries is thrown away. If you have only time to read one link, make it this one. Why do we have to distigust between 'real bread' and processed … [Read more...]
Weekly roundup of great reads on food and wine #16
This is our first weekly roundup for 2015 with some interesting articles from the food and wine world. From a 90-year-old who continues to make fresh pasta in an Italian trattoria, to the trends for 2015 and a controversy about whether prosecco served on a tap in a pub should be called prosecco or not, we hope you find something interesting to read. When I use fat in … [Read more...]
2014 – A year of Food and Wine Gazette in review
Food and Wine Gazette was launched in September 2014. In four months, readers from over 110 countries have visited the website with most of the visitors coming from Belgium, followed by the United States and the Netherlands. Our top reads to date were the following: 1. Grant Achatz (Alinea): A genius of molecular cuisine 2. Carcasse: A restaurant by one of Belgium's … [Read more...]
