In a few days time, the restaurant Noma will be celebrating its 11th anniversary since it opened its doors in Copenhagen and changed the culinary world in Scandinavia. There is so much to say about this chef and it has taken a while to get down to writing about Rene Redzepi's exceptional presentation on his food philosophy at Chef's Revolution in Zwolle organised by Jonnie and … [Read more...]
Archives for November 2014
Mauro Colagreco (Mirazur) showcases three great dishes using collagen
Mauro Colagreco, chef of Mirazur, the highest ranked restaurant in France, according to the World's 50 Best restaurants, likes to showcase the ingredients that come from his location in Menton just on the border with Italy. At Chef Sache in Cologne, he presented three fish based dishes to showcase the quality of the ingredients of the area. He opted to use collagen in … [Read more...]
Weekly roundup of great reads on food and wine #10
From the wines of Mount Etna in Sicily, to wine writer ethics, how to boil an egg, food as a political issue, restaurant trends for 2015, a guide to Brussels or how one of the most renowned chefs claimed a rival sabotaged his new restaurant's opening night, this is my weekly roundup. Many thanks to my readers who send articles or links from time to time. These are always … [Read more...]
The impact of social media on the food and wine world
Social media is becoming more and more influential in today's world and, whether you like it or not, no sector of the economy is spared. What is the impact of social media on restaurants? How do some people use the power of social networking to their benefit? And what do you do if you find yourself in an embarrassing situation like having a blogger who refuses to pay the … [Read more...]
Alain Ducasse redefines haute cuisine by serving just fish, vegetables and cereal
Alain Ducasse doesn't need any introduction. He is considered to be one of the world's greatest culinary artists and is only one of two chefs to have held 21 Michelin stars in his career. He was also the first chef to have three Michelin star restaurants in three different cities. He has inspired the cuisine of many of today's contemporary chefs and his books on cooking and … [Read more...]
