It is Sunday 12 November and I’m sitting on the lounge soaking up the warm sun lapping my face as it makes its way through the window. Outside its 22°C and I’m wondering about the oddity of this weather only a month and few days away from Christmas. Not that I’m complaining but as much as I like the sun’s warmth and the light it emits, I long for the cosiness surrounding the … [Read more...]
Archives for 2017
Christophe Hardiquest launches Bon Bon Origins: Gert de Mangeleer is first guest chef
Christophe Hardiquest, chef of the two Michelin star restaurant Bon Bon today launched Bon Bon Origins. Born out of the desire of the Belgian chef to rediscover traditional Belgian recipes that have stood the test of time but deconstructing them and bringing them to life again in a contemporary way, he will be organising collaborative dinners with different chefs that are … [Read more...]
New Spazio Roma by Niko Romito to open in January in Parioli quarter
Following the success of Spazio in Rivisondoli, Milan and the temporary location at Eataly Rome, Niko Romito, the chef of three Michelin star restaurant Reale, in Castel di Sangro, will open the third Spazio in Rome. The new Spazio, in the Parioli quarter of Rome, will retain the same format and philosophy of the other restaurants allowing the young students of the Niko … [Read more...]
Q&A with Richard Ekkebus: The beauty of dining without a mobile phone
Richard Ekkebus, chef of Amber Restuarant has made a name for himself in Hong Kong where he has build the restaurant at the Landmark Mandarin Oriental from scratch. Following our in-depth interview which you can read here, this is our rapid fire question and answer with the Dutch chef. Your best ever meal? Michel Bras. It was with Pierre Gagnaire. We had a table of five … [Read more...]
Errotabarri: the mill making corn flour incessantly for 350 years
At the age of 76, Luis Azzilona is not thinking of retirement. His side hustle while he was working in research and development for a multinational became his full time occupation when he quit his job some years ago. But he has been passionately making corn flour for 35 years. He operates the Errotabarri mill that has worked incessantly for 350 years making corn flour in Gamiz … [Read more...]
