Christophe Hardiquest, chef of two Michelin star restaurant Bon Bon is fulfilling his dream of opening a bistro this summer albeit for just two months. He is opening Mon Bistro d'été by Christophe Hardiquest in the old Chez Marie restaurant in the Flagey area of Brussels. The restaurant had been closed for over two years. "A bistro is something fun. It is a great opportunity … [Read more...]
‘The possibilities are endless if we open the doors to fermented juices in restaurants’ – André Chiang
André Chiang is a chef that is revolutionising the way people drink at restaurants. While he has not necessarily set himself the goal of replacing what people drink at his restaurant André, he certainty wants to provide clients with something different. "The current restaurant system is not perfect. When you dine out in a fine-dining restaurant you want to enjoy the … [Read more...]
Interview with Jeremiah Tower: ‘You have to look to the past to figure out the future’
Few people have had an impact on the United States culinary scene like Jeremiah Tower. Yet, for nearly 20 years, he disappeared from the scene and few people seemed to know what had happened to him before he took up the challenge to become chef of New York legendary restaurant Tavern on the Green. Having accepted to take part in a documentary about his journey, Jeremiah was … [Read more...]
Rasmus Kofoed: You need to look for what is not obvious
Michelin inspectors have arrived at a restaurant in the Danish capital Copenhagen. Usually they would get away with anonymity but this time, Rasmus Kofoed and his team know that the persons dining at table are from the Michelin guide. How they realised is a story that has yet to be told but on that day, somehow, the staff at Geranium, the three Michelin star restaurant in … [Read more...]
Interview with Fulvio Pierangelini: ‘It is time to relearn everything’
Among food lovers of a certain age, Fulvio Pierangelini needs no introduction. Only a few years ago, he was considered to be one of the most influential if not the most influential Italian chef of the 2000s. He has left a very important impact on the food world and has advocated collaboration and exchange between chefs for at least 10 years at a time when this was unheard … [Read more...]
