Benoît Nihant, the bean to bar Belgian chocolatier is looking to expand with the opening of more shops without losing the artisanal approach that makes his chocolates so special. Having successfully opened a shop in the Belgian capital city, Brussels, and exported his chocolates to Asia, Benoît wants to open additional shops in Brussels and does not exclude openings in … [Read more...]
Archives for March 2016
Bruxelles Ma Belle
This is the article I would never have wanted to sit down and write. Since Tuesday, the day the Brussels attacks took place, I have had what you may call a writer’s block or rather this feeling that whatever I write on the subject of food and wine would be pointless. After all, food and wine is the subject of celebration, of enjoyment of life and of community. It’s not … [Read more...]
A review of Michael Pollan’s documentary series Cooked
Cooked, the new documentary series on Netflix by Michael Pollan which is based on the best-selling book by Pollan is a must watch. It follows the same structure of the book and is based on four episodes looking at cooking through the four elements: fire, water, air and earth. Pollan is not new to food. He is probably one of the most influential writers in the United States … [Read more...]
Weekly roundup of great reads on food and wine #71
Identita Golose has published Massimo Bottura's speech that was delivered at the event in Milan earlier this month. It is worth reading. Entitled the contemporary chef's manifesto, here is the first paragraph. "Creativity is a happy hindrance. When you have mastered a technique, you’ve become aware of your means, you have developed a critical ability and most of all you know … [Read more...]
Tomorrow’s kitchen is the theme of MAD5
Tomorrow's Kitchen is the theme of this year's MAD5, the non-profit culinary event organised in Copenhagen by René Redzepi, chef of world famous restaurant Noma. The event is returning after a one year break and will be held on August 28 and 29. The organisers have said that this year's participants will be pushed to ask themselves two questions: What do we hope our kitchens … [Read more...]
