VITZNAU: Ron Greve, photographer and publisher of the Creative Chef Collection will present the first copy of his book to chef Jeroen Achtien on Tuesday 15 December. At the restaurant Sens, in Vitznau Switzerland, Ron Greve has fulfilled the dream of creating the first of a series of books called The Creative Chef Collection. Through the book, Dutch chef Jeroen Achtien is brought to life in over 250 pages of stunning photography and a compelling and inspiring personal story. Ron Greve set out with the intention of creating a new standard in gastronomic and literary biographies. The first part outlines the development of Jeroen from his roots in Friesland, the Netherlands to his development into a creative force of nature that has helped change the Swiss gastronomic landscape. This edition is the first part in a series that will portray the most creative and passionate chefs worldwide. The story of the chef, his development, his inspiration, mentors and the depth and breath of … [Read more...]
Lockdown plays havoc with Relae’s last dinner
COPENHAGEN: Christian Puglisi, chef and owner of restaurants Relae, Manfreds, Baest, Mirabelle Bakery and Mirabelle Restaurant had different plans for the closure of Reale which he announced earlier this year. He was definitely not expecting a lockdown to stop him from serving a last supper at the restaurant. The chef of Italian origin made a huge impact on the Danish scene with his sustainable approach. "We were writing the last chapter of the history of Relae as old friends were coming by for one last meal before we shut our doors for good." "Unfortunately this year has one more surprise for us with a second Danish lockdown ripping out the last two weeks of our calendar," the restaurant said on its Instagram account. "It is causing us great disappointment that we cannot celebrate the final day in the way we were planning to, but we fully understand the need for such desperate measures. We are still in the middle of a pandemic threatening the health and lives of millions … [Read more...]
Niko Romito opens temporary pop-up store in Milan to sell new organic product line: creations also available online
CASTEL DI SANGRO: Niko Romito, chef of the three Michelin star restaurant Reale in Castel di Sangro, Italy is taking his creations from his laboratory including his famous ‘panettone’ that travels the world to a temporary pop-up store in Milan that will be open up to 6 January. The temporary pop-up store has opened at 3 in Piazza Risorgimento, Milan. Apart from the Panettone, there will be also his ‘pandolce’ a new creation as well as other items from his new organic and vegan line including a ‘super cookie’ made without eggs and lactose ingredients as well as a range of jams, spreads and fruit juices. The Italian chef had to close his restaurant in Castel di Sangro because of the pandemic but has been keeping active with his technical creations including the development of a new product line that is sourced 100 per cent from organic agriculture. These products follow the same philosophy of his cuisine which can be described as deceptively simple. The research on the … [Read more...]
Bruut and Souvenir ‘in this together’ with Christmas and New Year’s menu
GENT: Bruut, the bistro by Bruno Timperman and Souvenir, the restaurant of chef Vilhjalmur Sigurdarson and Joke Michel in Gent have joined forces for Christmas Eve and New Year's Eve to present a take out menu that will be available from 4 different Belgian cities. "We have missed our loyal customers, our friends, our families and even our colleagues too. So on December 24 and 31 we will pay tribute to this friendship in the form of a unique takeaway menu. The Bruut & Souvenir In this together menu". The menu includes oysters with two sauces and two toppings. There is also Bruut's recently awarded Gault & Millau Vegetable Dish of the Year. Called the Brill Gravlax with smoked beetroot, yogurt, horseradish, grilled leek, smoked mussels, beurre blanc and tarragon. The main course is a farm chicken Wellington served with festive side dishes and the Birramisu, a dessert with chocolate 'Sarah Bernhardt', almond and chicory. The menu is aimed to be easy to serve (only two … [Read more...]
Let’s Celebrate box by Hertog Jan launched
BRUGES: The Hertog Jan restaurant group which includes L.E.S.S. Eatery and Bar Bulot has developed a new concept for the festive season. It is called the Let's Celebrate by Hertog Jan foodbox. Gert de Mangeleer and Joachim Boudens have been working with deliveries for both L.E.S.S. Eatery and Bar Bulot delivering food not just in Bruges but elsewhere in Belgium since the restaurants were closed because of COVID-19. They will do the same with the Let's Celebrate Foodbox which will be available on Christmas eve and New Year's eve. The menu can also be enjoyed on Christmas Day and New Year's Day as long as the box is kept in the fridge. They formerly operated Hertog Jan, a three Michelin star restaurant in Belgium. "A traditional Christmas and New Year does not seem possible this year. Still we need to stay positive and think about how to make these days special," Gert de Mangeleer and Joachim Boudens said. Each box is for 1 person and contains a festive four course menu … [Read more...]
Snert Soup – a new initiative by Joris Bijdendijk and Brandt & Levie
AMSTERDAM: Joris Bijdendijk, chef of restaurant Rijks in Amsterdam who distinguished himself for a number of creative ideas to keep working during the COVID-19 pandemic has come up with a new idea which this time also thinks of those most in need. Together with Brandt & Levie, one of the most renowned sausage makers in the Netherlands, he has created a canned pea soup or ‘Snert soup’ as it is called in the Netherlands. The soups are being sold in different Snertbars that have been opened. Joris and Brandt & Levie have pledged to give one can of soup for every purchase to the Amsterdam Food Bank. In the first week, over 1,000 cans of soup were collected for the Amsterdam Food Bank. The target has now been set for 5,000 cans of soup. Together, they are not just making a soup but also have created a fashion collection around Snert Soup. On their website, you can buy a range of t-shirts and hoodies created in a sustainable manner using premium inks that are eco-friendly … [Read more...]
Christophe Pauly is Gault & Millau Belgian chef of the year 2021
BRUSSELS: Gault & Millau launched its 2021 guide, its 18th edition in a digital event that was streamed from Brussels. The title of Chef of the Year went to Christophe Pauly from Le Coq aux Champs in Soheit-Tinlot.The guides are slowly making a return back despite the COVID-19 complications that makes it difficult for everyone in the restaurant industry to plan anything. “Pauly works with the best ingredients, often from the terroir of Wallonia but he is also part of the North Sea Chef collection and also chooses the best that fishermen catch from ashore. Finesse and perfect balance of the dishes are two recurring characteristics of his style,” Gault & Millau CEO Marc Declerck said. Mr Declerck said that the decision to publish the guide in March/April of this year was not a given but as time progressed ‘we grew convinced’ that this was the right choice to make. Michelin, the other guide has delayed its presentation of the 2021 guide to January 11 of next year. “By … [Read more...]
POPL: René Redzepi’s new burger joint opens permanently in Copenhagen
COPENHAGEN: There is fast food and then there is ‘fast food’. One of the things that shocked the culinary world after the first lockdowns was René Redzepi’s reopening of Noma as a temporary burger and wine bar. That decision was a roaring success despite some scepticism from foodies who thought that Redzepi should have been more ambitious that serve just the humble ‘hamburger’ on reopening. Large queues would form outside Noma as locals visited the world acclaimed restaurant for the first time ever. Was the fuss worth it? It seems so as René Redzepi is making the concept permanent with POPL, a new burger and wine bar that will open instead of 108 on 3 December. Restaurant 108 was closed in September because it was no longer made business sense to continue with that project. The new restaurant Popl, which comes from the latin name populous is indeed aimed at Copenhagen residents first and foremost though of course everyone in every city around the world is awaiting tourists … [Read more...]
Willem Hiele closes restaurant for 2020, launches Christmas box
KOKSIJDE: Willem Hiele, chef of restaurant Willem Hiele, one of the Belgium's top talents has decided not to reopen the restaurant on the Belgian coast till the end of the year. "We want to start again in full glory and full safety. That is why we are unfortunately cancelling reservations after 13 December until the end of the year," Willem said. Those who have reservations till the end of the year will be able to get a reservation in January, February or March. Vouchers that expire in 2020 will also be automatically extended. The Boutique called Boutique Raphael will remain open until 20 December. On Friday, Saturday and Sunday from 10am to 7pm, customers can buy local produce, vegetables, delicious home made food such as shrimp croquettes, his famous bisque, wild smoked fish and a range of pate's. Using his wood fire oven, Willem also makes sourdough bread, raisin bread, pizza, kebabs (Hiele style) and much more. Reservations for pizza and game can me made directly via … [Read more...]
Fabrizzio Chirico opens Le Comptoir de la Table
Charleroi: Fabrizzio Chirico, chef of restaurant La Table de la Manufacture Urbaine is opening a 'counter' or the Comptoir de la Table with ready made meals from the restaurant as well as a large grocery department which includes cold cuts from Ospital, meats from Belgium's top butcher Dierendonck and cheeses from Pascal Fauville among others. The new shop will open on Friday 20 November and is open from Wednesday to Saturday from 10am to 6pm. The grocery shop also has a cellar. Sanae will help clients choose from among beers from La Manufacture as well as Belgian gins and spirits as well as wines from around the world. The shop also has a pastry section to complete the selection. "We can't wait to see you here to present you all this," said Fabrizzio Chirico. The chef said that as soon as the lockdown is over, he will reopen the upstairs restaurant as well as a few tasting tables around the counter. "Whenever you want to buy great products or want to taste them or savour … [Read more...]