Pei et Mei in the Brussels dialect roughly means boy and girl. It is also the name of a restaurant opened earlier this year in the Sablon area of Brussels by Gauthier De Baere and Melissa Triantopoulos, who on the Brussels scene don't really need an introduction because Gauthier worked under Alain Troubat of Stirwen in Place Jourdan and Le Fourneau and Melissa is the daughter … [Read more...]
Archives for 2014
What happens when you take children to a fancy restaurant
In New York, the New York Times has performed a great culinary experiment by inviting six young children to eat at famous French restaurant Daniel. The menu served to them normally costs $220. The menu was prepared by star chef Daniel Boulud whose goal was for the children to discover lots of flavours, lots of layers and lots of textures. There is much debate about children … [Read more...]
A review of Massimo Bottura’s great book Never Trust a Skinny Italian Chef
It is no secret that I have been waiting for the publication of Massimo Bottura: Never Trust A Skinny Italian Chef for the past months. Published on 6 October by Phaidon, I have to say that this book went way beyond my expectations, despite the fact that the anticipation was high. For those who are not familiar with Massimo Bottura, this Italian chef is considered to be the … [Read more...]
Weekly roundup of great reads on food and wine #5
This weekend I am busy reading a fabulous book that arrived in the post, Massimo Bottura: Never Trust A Skinny Italian Chef. I hope to review as soon as I finish it, probably tomorrow. It is a splendid book written by the most avant-garde Italian chef and one of the leading chefs in the world. It is not a cookbook but rather a journey into the philosophy of this incredible … [Read more...]
Sang Hoon Degeimbre (L’air du temps) – a self-taught chef
Sang Hoon Degeimbre of two Michelin star L'air du temps in Liernu, Belgium describes himself as Korean born, a Belgian man and citizen of the world. This is another great story of a chef who followed his passion. He started working in restaurants as a sommelier and as he himself says, the first time he cooked in a restaurant was on the opening night of his own restaurant. A … [Read more...]
