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...]
Archives for 2015
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...]
Brussels welcomes San
San, the new restaurant of two-Michelin star chef San Degeimbre, is ready to start welcoming guests from Monday 5 October. The restaurant is built around a simple concept, that of serving food in bowls. This concept has already been tried and tested for lunch at the two Michelin star restaurant L'Air du Temps in Liernu, Belgium. San's restaurant is a welcome addition to … [Read more...]
Massimo Bottura announces he is working to create university of gastronomy in Modena
Italian chef Massimo Bottura announced he is working on the opening of a university based on gastronomy in Modena. He was speaking at Chef Sache in Cologne, Germany where he gave an inspirational presentation on creativity and his creative process. "Opening a gastronomic university in my home town Modena next to Osteria Francescana is my dream and we are working on it," said … [Read more...]
