What better way to get to know part of the GELINAZ! crowd than with a casual lunch at O' Boufés, the casual restaurant of chef Konstantin Filippou and his wife Manuela. The duo hosted chefs and journalists for a lunch on Wednesday before the welcome dinner at the world renowned Vienna restaurant of Heinz Reitbauer, Steirereck and the transfer to Muhlathof in Neufelden where … [Read more...]
Archives for August 2017
GELINAZ DOES UPPER AUSTRIA: how 23 chefs revisited 3 matrix dishes
23 chefs, 7 teams, 3 matrix dishes with clearly defined ingredients, 14 courses. It may sound simple but it definitely is not. Chefs are meant to collaborate, to spend time together, to learn from each other and to exchange ideas. Its a bit like summer camp but it is also stressful and tiring. That is what the GELINAZ! DOES UPPER AUSTRIA dinner was all about. It is not the … [Read more...]
Sang Hoon Degeimbre first chef to cook at Mary Pop-in
Mary Pop-in, a Brussels based pop-up restaurant will be inviting chefs from Michelin star restaurants to cook a six-course vegetarian dinner using food that has been saved from waste. Called Masterchef Monday, the first guest of Mary Pop-in, an initiative of Eatmosphere, will be the chef of two Michelin star restaurant L'Air du Temps, Sang Hoon Degeimbre. "We love to work with … [Read more...]
Japan meets Belgium at Hertog Jan: Gert de Mangeleer to reciprocate with visit to Japan next month
Gert de Mangeleer, the chef of three Michelin star restaurant Hertog Jan in Zedelgem, Bruges on Thursday hosted three Japanese chefs for a unique four hands lunch and a six hands dinner. The event, organised with the support of Visit Flanders and Arts Flanders Japan, aimed to raise awareness of this Belgian region by introducing the chefs and a few Japanese and international … [Read more...]
The beauty of raw prawns
I have never been an early morning person. But I still remember the days when my father used to wake me up early to go fishing with him. I used to relish the time with him. I used to love the anticipation and the preparation that went into the fishing. My father would prepare the fishing bait which either consisted of bread with fermented cheese that had been left in jars in … [Read more...]
