A year after the opening of the first San Restaurant in central Brussels, two Michelin star chef San Degeimbre of L'Air du Temps restaurant in Liernu, Belgium is opening his second San restaurant in Brussels, this time in the Sablon area. The restaurant opens on Thursday 13th October on Rue Joseph Stevens, just a few metres away from Place Sablon. The restaurant will … [Read more...]
Archives for 2016
Interview with Andrew Borg: A vision for Malta’s dining scene
The life of a passionate chef is not always easy, particularly when he or she needs to fight against tradition and a dining scene that is not necessarily ready for a new approach. Tradition and habit may be the hardest things to fight against because few people may understand what you are trying to do. Then there is also the business side of running a restaurant. Do you … [Read more...]
Weekly roundup of great reads on food and wine #90
How Restaurant Blogs Redefined Dining Forever: For those of us who fritter away our days (and nights) dreaming up catchy top-ten listicles, posting images of our cocktails and half-eaten desserts on Instagram, and obsessively trawling the online galaxy for the latest viral food sensation, it’s easy to forget that the chaotic, maddening, constantly expanding online food world is … [Read more...]
BRUSSELS FROM/TO at Bon Bon: Deconstructing Brussels classics and modernising them along the way
What happens when you take Brussels and Brabant classic dishes, deconstruct them and then reinvent them? Can tradition meet modernity? Can humble ingredients steal the show in a top class restaurant? And what happens if you get two foreign chefs from France and Portugal to help you reinterpret these dishes at a six hands dinner. That is what happened last Tuesday at Bon Bon … [Read more...]
Dan Brennan: ‘Time makes the wine’ and time makes a wine career
Isabel Gilbert Palmer interviews Daniel Brennan, an American who has settled in New Zealand and is working to do something different with wines in Hawkes Bay. His advice to anyone taking a step towards a winemaking career is to be ready to work hard and not make much money for a very long time. He says its important to work with people who have the same mindset as yours and are … [Read more...]
