A swirl of the glass, I smell the wine and I get that preliminary 'animal' smell which indicates that this is a natural wine. Within minutes, the smell mellows down to reveal a stunning 100% Tempranillo. We had no idea at this stage that this was a natural wine though I could suspect from the smell. But this is one of those wines which really challenges your perception of … [Read more...]
Archives for April 2016
Kobe Desramaults to reinvent dining experience with new restaurant in Gent
Belgian chef Kobe Desramaults may well be closing his renowned restaurant In De Wulf at the end of this year but he is certainly not stopping there. After announcing that he is closing the restaurant that became a world famous foodie destination, he wants to create a completely different restaurant from In de Wulf and has already found a location in the Belgian city of … [Read more...]
Five French chefs in top 5 places of OAD Classical and Heritage Restaurants list
3 Belgian restaurants in top 100 Opinionated about Dining has released the list of Top 100 Classical and Heritage Restaurants in the World. Michel Bras has won the top place with his restaurant Toya in the Japanese island of Hokkaido. French chefs have taken all the top five places of this newly released list, the first time Opinionated about Dining has classified the top … [Read more...]
Kobe Desramaults (In de Wulf): ‘Adapt, create, evolve’
Kobe Desramaults, chef of restaurant In De Wulf, Dranouter, has a credo which he likes to use in his kitchen. "Adapt, create and evolve." And that is what he seems to be doing after his shock decision to close the world famous restaurant in December 2016. He tells Food and Wine Gazette that he had reached a point where he needed to decide whether to buy the property from his … [Read more...]
Weekly roundup of great reads on food and wine #74
You can buy a cheap chicken today, but we all pay for it in the long run: Have you ever asked yourself why an everyday “value” chicken can now be cheaper, pound for pound, than bread? Cheap chicken has become the “healthy” meat of choice for most shoppers and sales are booming, up 20% since 2000 in the UK. But is it really either cheap or healthy? Enigma chef Frantzen to open … [Read more...]
