The first line-grown mussels from the North Sea region of Zeeland were picked up today 23 May. These mussels, grown on immersed ropes normally are ready to be picked up between four to six weeks earlier than the bottom mussels season. According to current estimates the mussel season should start on 28 June this year. The Zeeland line-grown mussels are a niche product that … [Read more...]
Archives for May 2017
Brussels restaurant L’Idiot du Village serves last meal
Brussels restaurant L'Idiot du Village, a Brussels institution has served its last customers this evening. Chef Alain Gascoin announced on the restaurant's Facebook page that he had sad news to announce. "A beautiful story ends here. I would like to thank our customers, young and not so young, those who have a story with the idiot. I am sorry but because of an illness and … [Read more...]
Weekly roundup of great reads on food and wine #115
Massimo Bottura and his global movement to feed the hungry: Massimo Bottura is running late. You imagine this is probably a perennial condition. In the previous week, as I know from various emails, the man who was in 2016 voted the number one chef in the world, has been in Tokyo, Melbourne and London, returning between each trip to cook at Osteria Francescana, his three … [Read more...]
Food writers: Jay Rayner and the Ten Food Commandments
Writers who write about food are writers, no question. How they write about food is as varied as how chefs and cooks make cheese on toast at home (more on that later) or roast a chicken at work and their readers, fans or haters decide each according to their own views if the writing works or not. In New Zealand, where I am having a sabbatical of sorts from life in Gent, … [Read more...]
Competition for best unpasteurised cheese in Wallonia
Wallonia, the French speaking part of Belgium is on a quest to find the best unpasteurised cheese in the region. La Bergerie D'Acremont, A Table - Maison Fromagère, FUGEA and Generation W have joined forces to organise this competition to find the best cow, goat, sheep and buffalo unpasteurised cheeses that are being made in this region. The aim behind the initiative is … [Read more...]
