There is something playful about the choice of the name of the restaurant L'Air de Rien, in Fontin in the province of Liege. When I ask chef Stéphane Diffels what it means he smiled and told me that sometimes you might feel the air blowing from behind you, you turn and there is nothing, 'rien'. There are other times when you just sit, relax and let time go by. The name of … [Read more...]
Archives for March 2015
Rafael Palacios: Making magnificent white wines in Galicia, Spain
Rafael Palacios does not need any introduction among Spanish wine lovers. Considered to be among the best white wine makers in the whole of Spain, if not the best, he began his new wine project in Valdeorras in 2004 using the Godello grape which is an indigenous white grape variety of the Valdeorras region of Galicia. The Godello grape is a stunning variety that has been … [Read more...]
Weekly roundup of great reads on food and wine #27
Technology can be daunting particularly if it is not part of your main task. While some chefs have mastered the art of social media and others have learnt how to handle their clients using phones or cameras in their restaurants, few really have embraced technology to the maximum. We've discussed the issue in the past and think that there are many pros and cons to social … [Read more...]
Open kitchens make chefs happy and customers happier
There is something special about restaurants with an open kitchen. The ability for customers to view what is happening behind the scenes is not only fascinating but it also emphasises a connection between the chefs and the customers. When we were in Japan eight years ago, one thing which really struck us was how common it was for restaurants to have open kitchens. An open … [Read more...]
Interview with Gert de Mangeleer (Hertog Jan): Easy looking dishes but it only looks easy
When we visited Hertog Jan in Zedelgem a few weeks ago to interview Gert de Mangeleer and Joachim Boudens, we asked the three Michelin star Belgian chef our series of quick questions which we normally ask to get some insights into his mentors, the chefs he admires, food waste and social media among others. Gert de Mangeleer, 37, was the youngest 3 Michelin star chef in … [Read more...]
