René Redzepi, chef of noma, said the delay of noma 2.0 could end up being a good thing for the restaurant. Over the past few months, they have travelled the same journey they did 14 years ago when they opened noma in search of inspiration, new ideas and new ingredients. "To have a month more to be able to work on the new menu is a good thing," Rene said. After their … [Read more...]
Archives for 2017
Weekly roundup of great reads on food and wine #121
José Andrés, a naturalized U.S. citizen, has become the face of American disaster relief: Unlike the president, Homeland Security or the Federal Emergency Management Agency, José Andrés has no responsibility to respond to natural disasters, and yet the Washington celebrity chef has become a reliable presence in disaster zones, deploying his Chef Network to help feed thousands … [Read more...]
Filip Claeys to cook with Christophe Pauly on 16 October
Christophe Pauly, chef of restaurant Le Coq aux Champs in Soheit-Tinlot, Belgium will be welcoming Filip Claeys, chef of the Bruges restaurant De Jonkman and the face of the collective North Sea Chefs for a special four hands dinner on 16 October. The dinner, the second in a series of three dinners being organised by the chef from Wallonia will be an unusual dinner which … [Read more...]
I was young and silly. Today, I would do things differently – Joe Warwick on the World’s 50 Best Restaurants list
There is one thing that seems to be common in many restaurants I visit or in libraries of chefs that I have seen. They all seem to have the book Where Chefs Eat which is written by food, drink and restaurant writer Joe Warwick. Who doesn’t want to go and eat in the places where chefs eat? He is of course an authority when it comes to food and restaurants. After all, he was … [Read more...]
Magnus Ek: ‘The pace of innovation in food is incredible and is becoming faster’
Swedish chef Magnus Ek is a pioneer in many ways. He started using edible plants and foraging for food more than 20 years ago when it was still unheard of at the time. He did it without much fanfare and you could say that he is one of the early pioneers of the new Nordic cuisine. He is conscious of the fact that the ecosystem surrounding food is set to change but he cannot … [Read more...]
