Launch of Low Food Lab in Almere (Photo by Jan-Kees Steenman, 2019) ALMERE: The Low Food Lab launched recently in Almere in the Netherlands. This open-source platform is an initiative of the Low Food movement – set up by chefs and food entrepreneurs Joris Bijdendijk, Samuel Levie and Joris Lohman. It investigates how gastronomy can offer solutions to societal challenges in the food system. Chefs, farmers, food producers and scientists will work together in the next two years in the Low Food Lab to explore the potential of new, forgotten, not-yet-explored and undervalued products in the Netherlands. Low Food Lab is powered by Flevo Campus. It will get a physical space at Floriade Expo 2022 in Almere. Multi-year programme The first ideas for the programme were presented on Friday 29 November at the Stadsboerderij in Almere in the presence of Alderperson Roelie Bosch. In a world where food security and the sustainability of the food and agricultural systems are two big … [Read more...]
Kawate from Florilege, Shimizu of Anis to cook at LESS Eatery for ‘Chef’s Invitation’
Gert de Mangeleer with Ruige Vermeire BRUGES: Inspired by his culinary discovery trips through Asia, Gert de Mangeleer is launching a new concept this year. Under the name Chef’s Invitation, Gert de Mangeleer of the Hertog Jan *** Restaurant Group will regularly invite his friends from all over the world to cook together in one of his restaurants. Two such events are already on the calendar for 2020. The very first ‘invitation’ takes place at LESS Eatery in Bruges on 29 and 30 January with chef Susumu Shimizu of Anis and chef Hiroyasu Kawate from Florilege (two Michelin stars and no 5. in the Asian 50 best). Both chefs have restaurants in Tokyo. This is not the first time that Hiroyasu Kawate from Florilege cooks in Belgium as he had already been guest of Gert de Mangeleer at the three Michelin star Hertog Jan before it closed. Japan is in the spotlight this year particularly because of the Olympic Games that take place this summer. But next to this sporting side, Japan is … [Read more...]
Magnus Nilsson becomes MAD Academy Director: “there is potential to change the way our food system works’
Magnus Nilsson, the chef of Faviken, an acclaimed restaurant in Sweden, that closed for good at the end of last year, has been named the first MAD Academy Director. “We are thrilled to have a chef, leader and thinker of Magnus’ caliber on the team. Magnus was the chef and driving force behind Fäviken Magasinet, the internationally-renowned restaurant. As the Academy Director, Magnus will not only oversee the development of the Academy’s programming, but he’ll be able to share his experience and insight with the MAD community,” said MAD’s Executive Director Melina Shannon-DiPietro. Chef and co-owner of restaurant Noma René Redzepi founded MAD as a two day symposium in 2011 with 300 chefs, restauranteurs, servers and writers gather in Copenhagen to discuss the future of food. Today, its programmes, publications and media span the globe and its educational videos have been seen by millions of people. The Swedish chef who rose to fame for his culinary genius and artistic qualities … [Read more...]
Gert de Mangeleer and Joachim Boudens to open BABU, a steamed bun concept in Ghent
Gert de Mangeleer and Joachim Boudens will open a new concept in Ghent later this year which will specialise in steam buns. The new steamed bun concept will be called BABU. The stuffings of the buns will be inspired by Gert’s travels around the world. Some of the menu items will include the Classic Bun inspired by Hong Kong’s char siew pau or roast pork bun. He will also present other stuffings such as Korean fried chicken with fermented white cabbage, Israeli falafel with hummus as well as a Merguez with fried onions. There will also be stuffings from Belgium such as the classic curryworst. He told Michelin Guide Hong Kong that he loves buns and believes that if the world can learn to accept hamburgers they will love steamed buns. BABU will offer a take-away service and will only have a few tables in the restaurant with the average spend expected to be around EUR 20. The new restaurant is designed to be an international concept. Bar Bulot to open in Antwerp and … [Read more...]
Ricardo Chaneton invites Virgilio Martinez, Pia Leon and Agustin Balbi at MONO in January
HONG KONG: A few weeks after the opening of MONO restaurant, Ricardo Chaneton has invited three South American chefs to join him for a unique eight hands dinner. Hong Kong based Agustin Balbi from Haku will join the power couple Virgilio Martinez of Central Restaurante and wife Pia Leon of Kjolle for a one-night-only event showcasing the multi-faceted cuisine of their South American roots. The dinner will take place on 22 January and will feature two dishes and a canapé from each chef. Mono is the latest addition to JIA Group's growing restaurant empire and is run by Ricardo Chaneton, formerly Head Chef of the 3 Michelin Star and World’s no 1 restaurant (2019) Mirazur. MONO opened its doors on On Lan Street, Central, introducing a new take on contemporary French cuisine by South American-born Ricardo, who has worked and trained extensively in French cuisine throughout this career. Virgilio Martinez and Pia Leon About Virgilio Martínez, Chef-Owner of Central … [Read more...]
René Redzepi takes three month sabbatical, to propose it to staff members at full pay
René Redzepi is not just at the forefront of gastronomy but has also been at the forefront of ideas on how to improve the wellbeing of his staff at noma. Together with his general manager, they have discussed a way to grant staff members a three month paid leave after they've spent a certain amount of years with them. In announcing this, he has also announced through an Instagram post that while they are figuring out how to implement the scheme within their organisation, he has decided to test this approach after working almost 18 years on the Noma project. "I am writing this to let future guests know that for the next three months, I will not be at noma or in Denmark. I will be with Nadine and our three children somewhere in the world, not working," He ensured clients that they will still be in the best hands. "Just before I left, we finished a new seafood menu that I personally think is the best one yet." Redzepi said that the idea came over a coffee with the general … [Read more...]
Antonia Klugmann to cook at Tosca di Angelo in Hong Kong
HONG KONG: Italian chef Antonia Klugmann is the next chef to cook at Tosca di Angelo at the Ritz Carlton in Hong Kong. After the first four hands dinner with Valeria Piccini, it is the turn of Antonia Klugmann, one of the top Italian chefs in circulation to visit Hong Kong and cook with Italian chef Angelo Agliano. Antonia Klugmann left her law studies to pursue a career in the culinary world and is known for her creative ingredients-based cuisine at her restaurant L’Argine a Venco in Italy on the border with Slovenia. She opened the restaurant in 2014 and gained a Michelin star a few months later. This second instalment of the Gems and Pearl series is taking place on January 14 and 15. Guests can expect a menu honouring Antonia and Angelo’s respect for fresh seasonal ingredients. This series is being curated by acclaimed food personalities Andrea Petrini and Florent Bonnefoy. Between November 2019 and September 2020, chef Angelo Agliano is inviting five prominent female … [Read more...]
Wolf, the first food market in Brussels opens its doors
BRUSSELS: The first Brussels food market opened its doors last weekend inside the headquarters of the former bank ASLK (Algemene Spaar en Lijfrentekas) or CGER (Caisse générale d'épargne et de retraite) as it is known in French. Inside the food market are 16 restaurants that can handle up to 755 people, a bar, a brewery, a chocolatier. It will soon have a bio market where customers can shop for produce. Thousands of locals and tourists alike have flocked to the Wolf food market over the past few days with queues forming outside to get a glimpse of the bank turned into food market and to try some of the best of Brussels street food offering all now coming together under one roof. Wolf, the name of the food market takes its name from the road (Rue Fossé aux Loups. The historic Brussels building is famous for its 7 metre entrance doors made of bronze and enamel. Alfred Chambon started building the bank in 1943. The food market is more of a space for 'street' food outlets than … [Read more...]
Kobe Desramaults to close Chambre Séparée in December 2020
GHENT: Kobe Desramaults, the chef and owner of Chambre Séparée, the restaurant in Ghent will close it in exactly one year on 12 December 2020. It was always Desramaults' intention to open the restaurant for just four years. “It has been a great ride since the opening,” Kobe Desramaults said on Instagram. "In my mind, it makes a lot of sense to close a restaurant after four years. This end date pushed the team and myself from day one into 6th gear. To know the end date is to start dreaming of future projects," he said. Kobe said that although he carried a great love for Ghent and its wonderful people (It is also the city where he had another restaurant De Vitrine as well as his bakery and brunch place De Superette), he is looking forward to dive back into a very remote location and he will reveal his plans in a few months time. "As for now, better book that seat at Chambre Séparée," he said. Chambre Séparée was Kobe's new restaurant after the closure of his renowned … [Read more...]
Massimo Bottura, Antonia Klugmann, Franco Cimini and Gabriele Bonci triumph in new 50 Top Italy guide
ROME: Osteria Francescana, in Modena, with chef Massimo Bottura; L’Argine a Vencò, in Dolegna del Collio (GO), led by Antonia Klugmann; Antica Osteria del Mirasole, in San Giovanni in Persiceto (BO), by Franco Cimini; and Panificio Bonci, in Rome, by Gabriele Bonci triumphed at the 50 Top Italy which was announced at the Teatro Eliseo in Rome on Monday 2 December. This free online guide is unique because it divides the Italian restaurant sector into four categories: over 120 euros, up to 120 euros, Trattoria/Osteria and Low Cost. It is a project by LSDM (an annual gourmet cooking congress held since 2008 in Paestum) and is curated by its creators, Barbara Guerra and Albert Sapere, in collaboration with the journalist Luciano Pignataro. In second and third place for the category Over 120 euros were Uliassi, in Senigalia (AN), by chef Mauro Uliassi, and the St. Hubertus restaurant in San Cassiano (BZ), by Norbert Niederkofler. In the Up to 120 euros ranking, second place went … [Read more...]