Gert de Mangeleer and Joachim Boudens Bar Bulot, is a new pop-up restaurant that will open in the location of the first Hertog Jan and bistro L.E.S.S. on 27 June. The concept, created by Gert de Mangeleer and Joachim Boudens of Hertog Jan has been created just in time for summer. It is a seafood restaurant that will be open till October before works on a traditional Flemish restaurant they intend to open in the same spot will start. Gert and Joachim hope to open the new restaurant by the end of the year. In the meantime, visitors to Brugge will be able to savour a taste of the North Sea and France at the new bar Bulot. Their new summer project will have an outdoor terrace which is the ideal place to escape the hustle and bustle of the city and enjoy time with friends and family. The restaurant will be entirely devoted to seafood. The Bulot team, led by chef Pieter Lefevere and host Maxime Depreitere (both former Hertog Jan), promises to bring the holiday atmosphere … [Read more...]
London is Europe’s pizza capital closely followed by Paris according to 50 Top Pizza
London has emerged as Europe's pizza capital in a newly unveiled list of the 50 top pizzeria's in Europe. 50 Kalo, the pizzeria in London which opened in July last year tops the list. The pizzeria of Ciro Salvo is the second one after the one he opened in Naples in 2014. He is the third generation of master pizza makers, Ciro has won accolades from some of the world's best guides. In total, London has 8 pizzerias in the 50 top pizza list closely followed by Paris with 7. Bijou, in Paris placed second while Baest in Copenhagen placed third. Ciro Salvo of 50 Kalo 50 Kalo di Ciro Salvo Pizzeria, London, UKBijou, Paris, FranceBaest, Copenhagen, DenmarkOber Mamma, Paris, FrancePizzeria Luca, Copenhagen, DenmarkKytaly, Genève, SwitzerlandLilla Napoli, Falkenberg, SwedenAddomme, London, UK L’Antica Pizzeria da Michele, London, UKGazzo, Berlin, GermanyMother, Copenhagen, DenmarkL’Antica Pizzeria, London, UKNnea pizza, Amsterdam, NetherlandsPaesano pizza, Glasgow, UK,Pizzeria … [Read more...]
New pop-up by Lionello Cera at the Venice Lido
The Venice Lido Resort Lionello Cera, chef of two Michelin star Antica Osteria Cera in Campagna Lupia, in the Venice countryside is taking over the terrace restaurant of the Hotel Excelsior Venice Lido Resort for an exclusive pop-up restaurant which celebrates local cuisine this summer. The pop-up restaurant opened on 1 June together with the opening of the hotel beach. The pop-up is called “Bistrot del Mare by Cera” and is the latest addition to the catering outlets of the Hotel Excelsior Venice Lido Resort which also has the Ristorante Tropicana and the Elimar Beach bar and restaurants, both run by executive chef Damiano Brocchini. Lionello, together with Simonetta Semenzato who is the director of the restaurant have transformed a simple bar and osteria in the Venetian countryside into a research centre where with passion and focus on produce (mainly fish) he has managed to become the first two Michelin star restaurant in Europe to offer only a fish menu. During … [Read more...]
Low Food Session: Diversity vital for the future of food
The second Low Food gathering will take place on 4 July Vuurtoreneiland, the Netherlands. Participants will be invited for a day of great stories, speakers and delicious food. Following the success of the Low Food Symposium that was organised in the Amsterdam in January, the Low Food Session is a one day gathering which will bring internationally respected speakers and food that showcases the best of Low Food. Low Food is an initiative of Joris Bijdendijk, Joris Lohman and Samuel Levie. Low Food is an open platform for new ideas and insights. Low Food believes that food culture lies not in the past but in the future. LowFoodSession will be a one day gathering with internationally respected speakers and food that showcases the best of Low Food. The event will focus on the hand that feeds you and how diversity is vital for the future of food. "We want to ask the question whether a genuinely forward-thinking culinary movement can exist if it doesn’t embrace human diversity at its … [Read more...]
Pop-up at Souvenir in Gent this summer
Why should a restaurant stay closed when the chef is on holiday? At a time when costs of property and rent are very high globally, wouldn't it be a good idea to give promising staff the potential to flourish? That is what chef William Sigurdarson and his wife Joke Michel have decided to do this summer. They will keep the restaurant open in July while they are away. During July, chef Radu Iliescu will take over the kitchen of Souvenir in Gent, Belgium as he showcases his talent in the setting of Souvenir. They have called the pop-up Radu takes over. The lunch menu will be set at EUR 33 for arrivals between 12 noon and 2pm while the dinner menu will cost EUR 44 for arrivals between 6.30pm and 9.30pm. The chef will also prepare snacks and extra dishes to pimp up the menu for guests who wish. Bookings can be made online or else you can just walk in and get available seats. The Icelandic chef made a name for himself at Souvenir in Ypres before moving to Gent to open the … [Read more...]
New book about Wine in Austria to be launched in December
A new book called Wine in Austria: the History was unveiled recently during this year's edition of the Austrian wine Summit. This is the first time that an academically substantiated and comprehensive volume on the history of viticulture in Austria from prehistoric times to this present day will be published. The book includes an individual chapter devoted to the life and work of Dr Friedrich Zweigelt.More than two and a half years of work went into creating the 500-page book, which was commissioned by Willi Klinger and came to fruition under the academic aegis of Professor Dr Karl Vocelka. It will be published by Brandstätter Verlag in December. Mr Klinger said: “More than thirty authors worked to research and write about the long and rich history of Austrian wine in all its facets in this handsome volume. Grape varieties, cultivation and cellar techniques, the role of wine in religion and traditions, the emergence of the Austrian winegrowing regions and the successful … [Read more...]
Cadzand Foodfest to take place on 2 and 3 June
The full line up for the fourth edition of Foodfest which takes place in Cadzand on June 2 and 3 have been announced. The event is organised by chefs Sergio Herman and Syrco Bakker with Iman Soomers. The event will be held on 2 and 3 June in Cadzand at the Martiem Plaza platform next to restaurant AIRrepublic. Four international chefs will cook together with Sergio and Syrco. On Sunday 2 June for lunch, Norbert Niederkofler of Italian 3 Michelin star St Hubertus will cook with Vicky Cheng of VEA Hong Kong. The dinner will feature Quique Da Costa of three Michelin Star restaurant by the same name as well as Jordy Navarra of Toyo Eatery who will cook together with Syrco and Sergio. At AIRrepublic, Nicolai Nørregaard will cook together with head chef Nicolas Misera and chef Joao Rodrigues of Portuguese restaurant Feitoria on Sunday and Monday. There will also be 12 Belgian and Dutch NorthSeaChefs participating in the two-day event. On Sunday, Syrco Bakker of Pure … [Read more...]
North Sea Chefs Netherlands launched following success of Belgian project
North Sea Chefs - The Netherlands was launched on 21 May 2019 at a dinner organised at Pure C in Cadzand. Following the example of Belgian colleagues who founded North Sea Chefs in 2011, a group of Dutch chefs have now joined forces to raise awareness about unknown and unrecognised North Sea fish and by-catch with a view to ensuring sustainable North Sea fishing. North Sea Chefs wants to set an example of how chefs can proactively put the issue of sustainability on the agenda outside the kitchen walls and raise awareness for fishermen, ship owners, sellers, chefs and even customers. The first North Sea Chefs Netherlands are Sergio Herman and Syrco Bakker of Pure C, Thijs Meliefste of Meliefste, Soenil Bahadoer of De Lindehof, Jannis Brevet of Inter Scaldes, Nicola Misera of AIRrepublic, Benny Blisto of BAK, Jef Schuur of JEF, Jonnie Boer of De Librije, Arnout van der Kolk of Restaurant C, Hendrik & Kamiel Buysse of BLEND, Guillaume de Beer & Freek van Noortwijk of … [Read more...]
Brussels ‘Dinner in the Sky on Water’ programme announced
Brussels Dinner in the Sky (Photo courtesy of Dinner in the Sky) For its 2019 Brussels edition, Dinner in the Sky will head to the Canal, opposite the future Kanal Pompidou Museum. Since its launch in Brussels in 2006, Dinner in the Sky has always focused on making its guests experience "childhood dreams". Whether in Belgium or in the 70 countries where the concept has been developed. This year, that magic takes place on the water: the Dinner in the Sky tables will be put on the canal. Literally. Guests will be greeted "on the water" at the foot of the Quai Beco. A surreal introduction to say the least, before dinner which will take place at 50 metres up in the air. An hour and a half of gastronomic delight with a 5-course menu prepared and served by a starred chef and a unique view on the Port of Brussels, Tour and Taxis, the future Kanal Pompidou Museum. This journey unlike any other will be led by 12 chefs, totalling 17 stars: Yves Mattagne (Sea Grill**), … [Read more...]
Two brothers from another sea: Kobus van der Merwe to cook with Willem Hiele in Belgium and South Africa
Kobus van der Merwe, chef of Wolfgat to visit Belgium next month Chefs Willem Hiele and Kobus van der Merwe, from Belgium and South Africa respectively, have a lot of things in common despite the fact that they cook and live thousands of kilometres apart. The two chefs will organise a unique interactive experience that takes place in Flanders Belgium and on the West Coast in South Africa. The first leg of this home and away experience, to use the football analogy given we are in full Champions League with all the excitement it has produced, will take place at Willem Hiele, the restaurant in Koksijde, Belgium. South African chef Kobus van der Merwe needs no introduction. He has been dubbed the ‘René Redzepi of South Africa’ and rose to fame at the launch of the World Restaurant Awards where he claimed the titles for ‘Off-Map Destination restaurant’ as well as the Restaurant of the Year. On the other hand, Willem Hiele, is slowly but surely making a name for himself in … [Read more...]