• Home
  • About
  • Chef Interviews
  • Frequently asked questions
  • Contact us

Food and Wine Gazette

Food and Wine, travel and gastronomy

  • News
  • Interviews
    • Chefs
    • Winemakers
    • Artisans
    • Entrepreneurs
  • Series
    • 10 things we learnt from …
    • A perfect day in …
    • 10 wineries from one region
    • Weekly roundup
  • Features
    • Reportage
    • Childhood Memories
    • Book reviews
    • Film reviews
    • Weekly roundup
  • Food
    • Chef Profiles
    • Restaurants
      • Concepts
      • Belgium
        • Brussels
        • Bruges
        • Gent
      • UK
      • Italy
      • Malta
      • Netherlands
    • Recipes
    • Focus on one ingredient
    • Producers
    • Shops
  • Drink
    • Wine
    • Producers
    • Bars
  • Traveling
    • Itineraries
    • Cities
  • Countries
    • Belgium
    • France
    • Italy
    • Germany
    • Netherlands
    • Denmark
    • Spain
    • Sweden
    • Malta
    • Argentina
  • Blogs
    • Ivan Brincat
    • Notes from Far and Away – Isabel Gilbert Palmer
  • Privacy Policy
You are here: Home / 2017 / Archives for October 2017

Archives for October 2017

Niko Romito to cook at David Kinch’s Manresa for 15 year anniversary

October 31, 2017 by Ivan Brincat Leave a Comment

David Kinch, chef of Los Gatos restaurant Manresa is celebrating the 15th year anniversary of the opening of the acclaimed restaurant with a visit by Italian three Michelin star chef Niko Romito of Reale. Together they will cook a collaborative 10-course menu that showcases the styles of both chefs. The dinners will be organised on November 11 and November 12. “Easily one … [Read more...]

San opens in Gent

October 28, 2017 by Ivan Brincat Leave a Comment

Sang Hoon Degeimbre, Belgian chef of L' Air du Temps in Liernu and creator of two successful Brussels restaurants called San has opened the third 'San' restaurant in Gent this week. After the successful opening of the first San restaurant in the Brussels centre and the second one in the area of Sablon, the ‘bowl’ concept is now also open in the Flemish part of Belgium for … [Read more...]

Food on the Edge and reinventing the food congress

October 23, 2017 by Andrea Petrini Leave a Comment

Could Food on The Edge 2017 be the final nail in the coffin of the ‘Food Congress’ as we know it? If so, it’s about time. Because for 20 years the format – or should we say the frame – has always been the same. An auto-promotional, showing off, a dully TV-oriented gig on a stage starring the usual mix of techniques and dishes. A predictable playlist of chefs vogueing, making it … [Read more...]

Weekly roundup of great reads on food and wine #124

October 22, 2017 by Ivan Brincat Leave a Comment

The Thrill of Losing Money by Investing in a Manhattan Restaurant: If you live in New York City long enough and appear to be successfully employed in an industry that Bernie Sanders dislikes, you will be asked at some point to do three things: sponsor a table at a vanity fund-raiser, become a “producer” of a Broadway play, and invest in a restaurant. I had no trouble declining … [Read more...]

Weekly roundup of great reads on food and wine #123

October 15, 2017 by Ivan Brincat Leave a Comment

The Politics Of Pizza: How Italy's Flag And Food Are Deliciously Intertwined: A nation's flag embodies a defining aspect of its identity. It could be related to geography (the rising sun in Japan), nature (the maple leaf of Canada or the cedar of Lebanon), religion (the Christian cross or the Islamic crescent and star), political ideology (the hammer and sickle) or mythology … [Read more...]

Next Page »

The stories behind the meal

Interviews, thought and context

Follow us

  • Facebook
  • Instagram
  • RSS
  • Twitter
  • My top patisseries in Brussels
  • Advice from Massimo Bottura to young chef: Keep your feet on the ground
  • Two Sicilian recipe books to make your mouth water
  • St Hubertus in Italy to close in March: Future of three Michelin star restaurant unknown
  • A review of Francis Mallmann's book: Seven Fires - Grilling the Argentinian Way
  • A review of Michael Pollan's documentary series Cooked
  • Fulvio Pierangelini - an Italian chef in exile
  • New Alchemist in Copenhagen to open on 4 July with 50 servings menu
  • Boury is new three Michelin star restaurant in Belgium; guide also adds three new 2 Michelin star restaurants
  • Mitsuharu Tsumara: 'Nikkei is a blend, a perfect blend of Japanese and Peruvian cuisine'

Connect with us on Facebook

Connect with us on Facebook

Instagram

You don’t eat the dish.
Food may be the last art form that disappears as it’s experienced.
Dinner at Le Du
🎵 Radioactive ☢️: 🦎 ‘Force-fed lizard’ as foie. Fukushima leaves extract on top. Gaggan doesn’t do fine dining — he does food theatre dressed as confrontation. 🍽️💥
Sühring 🇩🇪🇹🇭✨
Gaggan meets Louis Vuitton. 🍮✨

Archives

  • November 2025
  • December 2023
  • November 2023
  • September 2023
  • July 2023
  • June 2023
  • May 2023
  • April 2023
  • March 2023
  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

The stories behind the meal

Interviews, thought and context

We use cookies and other tracking technologies to analyze site traffic, and understand where our audience is coming from. To find out more, please read our Privacy Policy.
Our Privacy Policy

Food and Wine Gazette explores the stories, people and ideas shaping food today

The stories behind the meal — reflections, chefs, and context.
No spam — just thoughtful food stories.

Copyright © 2026 · Magazine Pro Theme on Genesis Framework · WordPress · Log in