Bo Bech, the Danish chef of restaurant Geist in Copenhagen was the first to inaugurate this year's series of four hands dinners with two Michelin star chef Sang-hoon Degeimbre at L'Air du Temps in Liernu, and what a great evening it turned out to be. When I had interviewed San in November, he had mentioned Geist as one of his favourite restaurants in the world, so I was … [Read more...]
De Vitrine (Gent): Much more than just a bistro
There is something special about going to a restaurant and not having to worry about choosing what to eat. When we went to De Vitrine in Gent last Saturday we sort of knew there was no a la carte menu. Until a few years ago, this would have been a veritable nightmare with my phobia of cheese, but now that this has been overcome, it is to a certain extent a breath of fresh air. … [Read more...]
De Superette (Gent): The bakery with a difference
I still remember the days when I was a child and I used to go with my father to buy bread at a bakery close to our house in Malta. The baker would be visible in the background, all white and covered with flour. At times, it was he who would serve his clients. The oven used to be at the back of the bakery, visible to clients and one could get a whiff of the bread … [Read more...]
L’ air du temps – Wallonia’s culinary cathedral
It took me six years to finally get to visit L'air du temps in Liernu, Belgium. The restaurant of Sang Hoon Degeimbre which has two Michelin stars has been on my radar because of his innovative cuisine. When I was listening to his story and approach to cooking at Chefs Revolution in Zwolle, I knew that a visit was a must. I went to the restaurant in Liernu, in the heart of … [Read more...]
La Buvette: Is this one of Brussels best kept secrets?
La Buvette has been on my radar for quite some time. Nicolas Scheidt, the young French chef of this restaurant in St Gilles, Brussels, was nominated as "a future great chef" for Brussels and its surroundings in the Gault&Millau guide. That should be enough of an indication of the quality of the restaurant. For one reason or another, it was difficult to find the right … [Read more...]
