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...]
Archives for 2014
Interview with Eneko Atxa (Azurmendi): Putting the guest at the centre of the experience
Eneko Atxa's restaurant Azurmendi retained its 3 Michelin Stars for 2015 when the new classification for Spain was announced on 19 November. The restaurant, perched on a hillside just outside Bilbao does not need any introduction among food connoisseurs. Ranked 26th in the World’s 50 Best restaurants, it is also the winner of the sustainability award. Eneko, the 37-year-old … [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...]
Rene Redzepi (Noma): Taking care of his customers long after the bill is paid
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...]
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...]
