For some people food has become the first thing that they look out for in a destination. Countries that have ignored this are now realising that they can attract a certain type of gastronomic traveller if they can up their game. For those chefs or destinations that are looking for inspiration as to how it can be done, they should look no further than Poul Andrias Ziska, a … [Read more...]
Christophe Hardiquest fulfills dream to cook without pressure and constraints this summer
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...]
28 and a half minutes trying to uncover the secrets of Jay Rayner
Jason Rayner is big …..not only in a physical sense but also his presence. Jay as he prefers to call himself, is a man who is ‘Big in Britain’. He is held high in regard thanks to his success as a writer, journalist, author, critic, by his solo flight stage shows, television appearances, radio programmes and one time trip to the USA, as an expert on Bravo channel's Master … [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...]
Cooking on the film set of The Dinner was more challenging than cooking in a restaurant – Jae Song
It is not often that a chef has to create a menu for an important dinner where the focus is not the taste but rather the visual aspect and the consistency. While in a restaurant you have to work with one dish at a time, for a movie there need to be a series of dishes that are exactly the same and which are served in rapid succession as a scene is shot repeatedly. “It is like … [Read more...]
