Massimo Bottura, chef of three Michelin Star restaurant Osteria Francescana has reached new heights with the announcement that he has been awarded a maximum 20 points out of 20 in one of the most influential and prestigious Italian publications. L'Espresso Restaurant Guide has awarded the Italian chef from Modena a perfect score in its 2016 guide to Italian restaurants. You … [Read more...]
Archives for October 2015
A race to deliver: Deliveroo launches in the home of Take Eat Easy
The days when the only thing you could order for home delivery was a pizza or a meal from a fast-food outlet have been over since the launch of restaurant delivery services opening in different cities around the world. The service is hotting up worldwide with a number of platforms entering the market with the aim of offering a service to both customers and also restaurants … [Read more...]
Virtual reality for Tim Raue’s restaurant in Berlin
When Tim Raue went up on stage in Cologne to present a new concept, we knew he was onto something. Despite admitting that the technology is still in its early stages, Raue is experimenting with offering diners at his restaurant a unique experience by immersing them into his kitchen and explaining what they are about to eat in a personalised audiovisual manner. He is using … [Read more...]
Weekly roundup of great reads on food and wine #51
Corey Lee is considered to be one of the best chefs in the world. The three Michelin star chef of Benu is opening a new restaurant at the San Francisco Museum of Modern art, but none of his dishes will be his own. "I want to do something that represents what a museum does." He says he is thinking of it as a food exhibition. So what's different? He will have dishes that he … [Read more...]
Chef Sache panel discussion: We are in the middle of a culinary revolution
We are currently in the middle of a culinary revolution. Guests at top end restaurants want to feel relaxed, dress casually and enjoy their lunch or dinner without fuss like in the old days. They are also more willing to experiment, to try new things and eat more. This was the main theme of a panel discussion at Chef Sache on the changes that are currently taking place in the … [Read more...]
