Bo Bech, the Danish chef of restaurant Geist in Copenhagen was the first to inaugurate this year's series of four hands dinners with two Michelin star chef Sang-hoon Degeimbre at L'Air du Temps in Liernu, and what a great evening it turned out to be. When I had interviewed San in November, he had mentioned Geist as one of his favourite restaurants in the world, so I was … [Read more...]
Jack O’Shea Chophouse in Brussels finally open
The much awaited Jack O'Shea Chophouse has opened in central Brussels a few days ago. Judging by the page views and searches on this site, this looks like it will be another top foodie destination in Brussels. Jack O'Shea is the second butcher in Belgium to open a restaurant this year. The first, Dierendonck, has opened Carcasse in January on the Belgian coast. The chophouse … [Read more...]
Quique Dacosta: The idea is what matters
Where there is a will there is a way. That could be the title of the story of Quique Dacosta, a self-taught Spanish chef of a restaurant that is called by his name. Today, Quique Dacosta is considered to be one of the leaders of avant-garde cuisine in Spain. He has won awards and accolades from being in the top 50 list of the World's Best restaurants to having three Michelin … [Read more...]
A few pinches of salt and the loss of a third Michelin star
Michelin has a lot of power despite the fact that reviews of restaurants are a few sentences long. Amid the many announcements of new classifications in France on 2 February 2015, came a decision which surprised many on Twitter. It was Michelin's decision to downgrade the Côte Saint Jacques from its 3 Stars in the next edition of the Michelin 2015. Many were asking why the … [Read more...]
Kobe Desramaults: Using humble ingredients to create something special out of nothing
Kobe Desramaults, is a conscious Belgian chef with a conscious cuisine. He has a strong character and knows what he wants. His cuisine may appear simple because of its focus on pure flavours but there is a certain complexity to it. "When I am cooking I like to go back to the roots and try to extract as much flavour from the ingredients I use. When I go to eat somewhere the … [Read more...]
