Italian chef Gianfranco Vissani has hit out at sous-vide cooking at low temperature saying he is totally against this type of cooking. "It is neither modern nor adds anything in terms of flavour and consistency of ingredients." Vissani is the head chef of Casa Vissani and a famous television personality in Italy. He is the chef of two Michelin Star restaurant Ristorante … [Read more...]
First Generation W International Food festival next year
Generation W, the organisation that groups chefs from Wallonia, Belgium will be organising the first Generation W Food Festival and International Congress at the Citadel of Namur on 4, 5 and 6 June 2016. It is a bid by chefs from the French speaking part of Belgium to showcase their region and their cuisine. When we interviewed Sang-Hoon Degeimbre of L' Air du Temps who is … [Read more...]
Lunch with Sergei Litvine (Villa Lorraine and La Villa in the Sky)
The owner of Villa Lorraine, Sergei Litvine, who took over the property in 2010 wants to restore the restaurant to its former glory. Passionate about cooking and gastronomy, this industrialist has taken over the restaurant as a way of following his passion and to fulfil his dream of owning a restaurant. But it is not any restaurant. Villa Lorraine, is one of the most … [Read more...]
Red Mullet with a Mediterranean salsa
Childhood memories and nostalgia play a very important role in food. We tend to love the flavours that we have grown up with or those which let us reminiscent about our childhood. Red mullet is abundant in the Mediterranean and when it is in season it is also a relatively cheap fish. I loved the taste of this fish but when I was young I was sometimes hesitant of eating this … [Read more...]
Christophe Hardiquest’s Bon Bon set to join Les Grandes Tables du Monde
Bon Bon, the two Michelin star restaurant in Brussels of chef Christophe Hardiquest is set to join 12 other Belgian restaurants in the 'Les Grandes Tables du Monde' list, Pierre Wynants, the vice president of the association announced when he was speaking during a discussion on a recent book he co-authored on Belgium's culinary future earlier this week. Christophe Hardiquest … [Read more...]
