Mention the surname Adrià to any food lover and they will immediately think of el Bulli, the iconic restaurant of Ferran Adrià near the town of Roses, in Catalonia, Spain. In that same restaurant, his brother Albert was working magic in the pastry section. Together they helped put Spanish cuisine on the world gastronomy map creating what is probably the most famous restaurant … [Read more...]
Ichiyo Terauchi: From Japan to New Zealand with focus and determination
In the last in a series of interviews with new New Zealanders involved in the wine scene in New Zealand, Isabel Gilbert Palmer interviews Ichiyo Terauchi, sales and marketing executive of Te Mata Estate, New Zealand's oldest wineries Ichiyo, you are the last person I have chosen to interview in my series about new New Zealanders living and working in the Wine Industry in … [Read more...]
Q&A with Christophe Hardiquest (Bon Bon)
Christophe Hardiquest, chef of Brussels 2 Michelin star restaurant Bon Bon will this week be hosting 19 chefs from across Europe from Albert Adria to Fulvio Pierangelini, Davide Scabin to Enrico Crippa, Mauro Colagreco to Magnus Ek. Following our extensive interview which you can read here, this is a question and answer interview from our series where we get to know a bit … [Read more...]
‘A chef is an artist with sensibility’ – Christophe Hardiquest
When Christophe Hardiquest moved his restaurant from Uccle to Woluwe Saint Pierre in Brussels six years ago, little did he know the difficulty he would face in the first few months to replicate the cuisine that clients were accustomed to at his old restaurant. That story still gives him goosebumps though he has benefitted from that experience. Today, six years later, the … [Read more...]
Vladimir Mukhin (White Rabbit): The future of gastronomy is glocalisation
Vladimir Mukhin, Russian chef of White Rabbit, the Moscow restaurant that has taken the gastronomic world by storm over the past years is on a mission to make Russian tastes known globally. Born to a family of chefs, he jokes that he was born in the kitchen. Both his mother and father were chefs and so was his grandmother. His grandfather was a teacher in a culinary school … [Read more...]
