When a young Belgian chef decided to open Humphrey in Brussels earlier this year, it immediately attracted the interests of those in the know. Young Belgian chef Yannick Van Aeken had been known in food circles particularly since he was sous-chef at Rene Redzepi's Noma for many years. He has also worked at Victor Arguinzoniz's Asador Extebarri, another restaurant that is … [Read more...]
Frites Atelier Amsterdam: New Sergio Herman chain aims to create best ‘fries’ in the world
There is no stopping Sergio Herman, one of the world's most talented chefs. After deciding to stop cooking full time at the end of 2013 when he closed his three Michelin star restaurant Oud Sluis in the Netherlands he has now decided to put his name on a new project with the aim of creating the best 'french fries' chain in the world. After opening Pure C in Cadzand (Zeeland, … [Read more...]
Bean to bar chocolatier Benoît Nihant: ‘Our motto is to have fun every day’
Benoît Nihant is one of only a few chocolatiers worldwide who starts his chocolate making process from the beans he procures in different plantations worldwide. Known as bean to bar production, this Belgian chocolatier, who has his workshop in Awans, close to the Belgian city of Liege, has been producing his own chocolate from the beans he procures for the past six years. It … [Read more...]
Q&A with Maarten Van Steen (Villa Bardon)
Maarten Van Steen, chef of restaurant Villa Bardon in Sluizeken, Gent serves Maltese-style cuisine in his restaurant. It couldn't be different given his wife Anna comes from Malta and he spent two years cooking on the Mediterranean island where he learned all about Maltese food and Mediterranean culture. Maarten is constantly experimenting making liquors like limoncello and … [Read more...]
A final food pilgrimage to In De Wulf
When Kobe Desramaults announced that his restaurant In de Wulf would closed its doors in December 2016 in October last year we knew that the clock was ticking and it was either now or never. The list of places to visit is endless but with closure of the restaurant looming, it was becoming more and more urgent to find the time to visit this restaurant in … [Read more...]
