I've written about Jack O'Shea Chophouse before to say it was set to open in central Brussels in September. Unfortunately because of delays related to works, the chophouse is still closed. But after a long wait, Jack O'Shea himself told us yesterday that the chophouse will finally be opening in the coming days. It is a soft-opening for the time-being but Jack O'Shea's … [Read more...]
Tim Raue: Bold character, bold flavours
It is not unusual for Asian chefs, especially Japanese to serve French style cuisine in Europe. But it is not really common to find a German who is well-known for his 'Asian' cuisine and also has two-Michelin stars for this. When Tim Raue took the stage at Chefs Revolution there was no question that his presentation reflected not only his bold character but also his bold … [Read more...]
Bjorn Frantzen: An impressive feat preparing 19 dishes in 44 minutes
There is no question that one of the most impressive cooking performances I have ever seen was Bjorn Frantzen's show at Chef's Revolution in Zwolle organised by Jonnie and Therese Boer of De Librije earlier this year. Together with his team, they prepared 19 dishes which are normally take three and a half hours to prepare in just 44 minutes. He assured the audience that 'we … [Read more...]
Massimo Bottura – a phenomenal storyteller
http://vimeo.com/114152806 Massimo Bottura is a phenomenal storyteller. In the above video he speaks about a very old couple who went to celebrate a diamond wedding anniversary at Osteria Francescana and started crying when they tried one of his dishes. Bottura is the most inventive chef in Italy. Massimo Bottura: Never Trust A Skinny Italian Chef, which was published … [Read more...]
Behind the scenes at L’ Air du Temps with Sang Hoon Degeimbre
When I went to Liernu in the Belgian countryside some 50 kilometres outside Brussels to interview Sang-Hoon Degeimbre I was asked to stay for a 'light lunch' after the interview (read our interview here). Little did I know that I would be served with the 'business' lunch menu being currently served in the restaurant up to the end of December. I had previously eaten at L'Air du … [Read more...]
