STRASBOURG: Alexandre Couillon was the only chef to clinch a third Michelin star for his restaurant La Marine when the Michelin Guide announced its results for 2023 at a ceremony today in Strasbourg. Observers were curious to see what the guide would announce following the decision to remove the third star from Guy Savoy and Christopher Coutanceau which was announced the previous week. Today there are 29 restaurants in France that have three Michelin stars, a decrease of two restaurants compared to the previous year. In total there are 630 Michelin starred restaurants in France compared to 615 the previous year. Four new restaurants earned two Michelin stars. All the restaurants, unlike previous editions are not in Paris, a sign that Michelin is looking to reward terroir and identity of restaurants. The four restaurants to clinch 2 stars weer Cyril Attrazic in Aumont-Aubrac, Chateau de Beaulieu in Busnes, L'Amaryllis in Burgundy and L'Auberge de Montmin in … [Read more...]
Hélène Darroze launches burger concept Jòia Bun in Paris
PARIS: Internationally acclaimed chef Hélène Darroze will launch her new concept Jòia Bun, tomorrow March 7 in the 2nd Arrondissement in Paris. Located only a few hundred metres from her already popular bistro, Jòia, Jòia Bun is the result of a successful venture she explored during the Covid lockdown of 2020-21. "During the pandemic, when restaurants were closed, my team and I launched a takeaway and delivery pop-up of premium burgers called Jòia Burger. A casual, adapted and extended offering, in line with our values and vision of gastronomy. It was a huge success, and we soon built a loyal following. When the restaurants finally reopened, we had to regretfully close it. When this new site became available at 16 Rue de la Michodière, I knew I had found the ideal location to meet the demand. I'm so pleased to bring the burgers back with the new Jòia Bun," `Hélène said. Modelled on an American Diner, Jòia Bun will be lively and authentic with an open kitchen and bar, mixed … [Read more...]
Fernando is the new one Michelin star restaurant in Malta
VALLETTA: In a week where the Michelin Guide announced rather unusually to the world that two of France’s three Michelin star restaurants had been stripped of their third star, it was also time for the new announcements in Malta. Fernando Gastrotheque, a restaurant in Sliema is the sixth restaurant in Malta to clinch a Michelin star. The restaurant’s chef is Laszlo Sragli who made a name for himself around Malta but who has also gained experience working in top restaurants around Europe and Asia. The five restaurants that were awarded one Michelin star previously retained their star. These are Noni, Under Grain and Ion - The Harbour in Valletta, De Mondion in Mdina and Bahia in Balzan. The latter retained its star after moving from Lija to neighbouring Balzan. Fernando becomes the second ‘independent’ restaurant not attached to a hotel to earn a Michelin star in Malta. The other one is Noni by chef Jonathan Brincat. Speaking about Fernando Gastrotheque, Michelin said the … [Read more...]
End of an era for Hof Van Cleve as restaurant to change hands at the end of the year: Peter Goossens to pass over the helm to Floris Van Der Veken
Peter Goossens and his wife Lieve Fermans have announced that they will quit the highly acclaimed Belgian restaurant Hof Van Cleve which has been open since 1986 at the end of 2023. Considered to be the contemporary father of Belgian cuisine, Peter Goossens will pass on the helm of the restaurant to his executive chef Floris Van Der Veken who will change his role to becoming the owner of the restaurant and its over 20 staff. The restaurant, one of only 3 Michelin star restaurants in Belgium and one of very few restaurants in the World that have remained in the World’s 50 Best restaurants list for more than 15 years will change hands on 1 January 2024. The 57-year-old chef that he and his wife had been thinking about this decision for the past few years also to give a new direction to their professional lives. In fact, Peter Goossens will be opening a new restaurant at Hotel La Reserve in Knokke. The Belgian chef is confident that his right hand man Floris is the … [Read more...]
St Hubertus in Italy to close in March: Future of three Michelin star restaurant unknown
SAN CASSIANO: The St Hubertus, a three Michelin star restaurant will close for refurbishment at the end of March and it is unlikely to reopen in its current format. Speaking about the closure of the restaurant, Norbert Niederkofler, executive chef of the restaurant the the Hotel Rosa Alpina in San Cassiano said that the closure for renovation of the restaurant is a consequence of the owner's decision to renovate the hotel in which it is located. The chef had helped reshape the restaurant from a humble mountain village restaurant into one of the top restaurants in Italy and the world. "This project has been in the pipeline for months. I fully support the decision to revise the concept behind the structure and the cuisine and I am offering my experience in this regard. With regard to the Michelin stars, it will only be this that will define future possible assignments. I will do everything I can to confirm them, said the South Tyrolean chef. He said that together with the … [Read more...]
Noma to close in winter 2024: ‘To continue being Noma we must change’ – René Redzepi
COPENHAGEN: Noma, one of the most influential restaurants if not the most influential restaurant in the world will close in winter 2024 for good as chef René Redzepi pledges to transform the restaurant into a giant lab - a pioneering test kitchen dedicated to work on food innovation and the development of new flavours. Winter 2024 will be the last season of noma following which Redzepi and his team will start a new chapter with what he calls noma 3.0. "In 2025, our restaurant is transforming into a giant lab - a pioneering test kitchen dedicated to the work of food innovation and the development of new flavours, one that will share the fruits of our efforts more widely than ever before." Rene announced that in this new phase, the team will continue to travel and search for new ways of working. Noma pop-ups will stay in the new configuration and when the team has gathered enough ideas and flavours, they will create a season in Copenhagen. "Serving guests will still be part of … [Read more...]
untitled. is name of new bar at The Jane Antwerp
ANTWERP: After several successful pop-ups, the Upper Room Bar at The Jane Antwerp will undergo a complete makeover in early 2023. Called untitled. the space will have a new interior, a new chef, longer opening hours and an attractive price tag. Chef Nick Bril has entrusted Joeri Timmermans as the bar's new chef. Together they will create a playful and rustic menu with flavours that will be a bit more powerful than those used at The Jane. untitled. join's Antwerp's Groen Kwartier, a cost hideout offering something quick for an hour and a half lunches, pre-meal aperitifs or impromptu late night cocktails. Nick Bril imagines this to be a playful environment appealing to late deciders or those who want to spend a bit less. The bar will open its doors on 19 January 2023. The lunch menu has a light lunch menu, an a la carte menu and an extensive multi-course menu that is also served in the evening. The focus will be on fish, seafood and shellfish and vegetables that arrive from local … [Read more...]
Syrco Bakker to embark on new culinary experience as he sets to leave Pure C in spring
CADZAND: After 12 years at the helm of Pure C, Syrco Bakker will embark on a new culinary and entrepreneurial journey as he parts ways with his mentor and chef Sergio Herman. The Dutch chef has been working with Herman for over 15 years having started at 3 Michelin Star Oud Sluis before taking the helm at Pure C. "Gratitude and pride prevail when I think about 15 years working with Sergio Herman. I have been able to develop optimally and mature. Now I am ready to write my own story. After obtaining two Michelin stars, an 18/20 Gault & Millau score and title of Chef of the Year in 2002 my next challenges will be in entrepreneurship and in fulfilling new ambitions," Syrco Bakker said. "I deeply respect, admire and appreciate Syrco and wish him nothing but the best for his future. To hold on to such a talent for more than 12 years in this fast changing world is unique and admirable. We are all convinced that his ongoing culinary path will be a successful one. The legacy of Pure … [Read more...]
How can provocation, displeasure and disgust be integrated into a restaurant experience
COPENHAGEN: On November 15, the disruptive and rebellious culinary universes of Andoni Luis Aduriz of Mugaritz and Rasmus Munk of Alchemist will come together for a one-day-only experimental dining experience in Copenhagen. But while the event that is being hosted at Alchemist sold out within minutes, there is the possibility to explore Andoni Luis Aduriz's vision at a public talk that is being held in Copenhagen on November 14. At the talk entitled Beyond the plate, the two chefs, their teams and guest speakers will explore how provocation, displeasure and even disgust can be integrated into a restaurant experience. Guest speakers at the talk will include biochemist and fungi researcher Dr. Vayu Maini Rekdal, UC Berkeley, Director of Arken Museum of Modern art, Marie Nipper, and members of the Research and Development teams from both Mugaritz and Alchemist. The culinary event on 15 November will be held at Alchemist, at Refshaleøen in Copenhagen, and the holistic dining … [Read more...]
Nick Bril is Belgium Gault & Millau Chef of the Year
BRUSSELS: Nick Bril, chef and owner of iconic Antwerp restaurant The Jane is the new Belgian chef of the year according to Gault & Millau which launched its 2023 guide today. The Dutch chef has crowned a year which has seen him climb the rankings of the World’s 50 Best Restaurants list, launch a music project and feature in a Brussels pop-up with this prestigious title. “As a passionate chef, Nick Bril likes to lead his guests to a special experience. With an 18.5 rating, he has the gift as a chef of being innovative and in doing so he continues to reach exceptional levels. He has strengthened his position as one of the best chefs in the country and his cuisine of the highest level makes a dining experience at The Jane one of the best in the world,” said March Declerck, CEO of Gault & Millau in Belgium. The chef of The Jane has been in the limelight over the past year not only for his work at The Jane and August, his second restaurant in Antwerp but also for his … [Read more...]