Cassia, a partnership between husband and wife duos Bryant & Kim Ng and Josh Loeb & Zoe Nathan is organising the first charity dinner called LA Chefs for Human Rights at their restaurant in Los Angeles, California. The new movement that has just launched aims to raise funds for the Programme for Torture victims in its first event that will be organised on 10 … [Read more...]
Archives for September 2016
Benoit Nihant opens second chocolate store in Brussels
10 years after opening his first boutique shop, Benoît Nihant, the bean to bar Belgian chocolatier, has opened his second shop in Brussels in the Fort Jaco area in Uccle. The elegant store, which opened in August was officially inaugurated last week and marks a shift from the more classic store in Ixelles with its modern lines and white, black and gold colours. The large … [Read more...]
Weekly roundup of great reads on food and wine #88
Why Are So Many Great NYC Restaurants Closing? It’s Not Just The Rent: It’s happening all over New York City, to restaurants big and small, from acclaimed pioneers, like WD-50, Union Square Café, Telepan, the Campbell Apartment and the Four Seasons, to more humble and beloved spots, like Bianca, Hamilton’s and Brooklyn Fish Camp. All shuttered or packing up because the rent is … [Read more...]
11 tips on how to avoid a tourist trap
If you travel to any major city or tourist destination in the world, you are bound to encounter more tourist traps than you can handle. And while you might be smug to think that you will be able to spot a tourist trap once you see one, this is not so evident in places which are extremely busy with tourists and which have a bad reputation when it comes to food. Places which … [Read more...]
Alain Passard: My garden saved my life – (Chef’s Table review)
Alain Passard is considered to be an idol by many chefs. Three Michelin star chef of restaurant Arpège in Paris, France, he is mainly known for inventing the vegetable to table movement removing meat from his restaurant and serving a cuisine that is mainly focused on seasonal vegetables. Passard has been working with a mainly vegetarian menu at his restaurant since 2001. … [Read more...]
