In France, the Michelin guide is big, bigger than anywhere else in the world. It is the benchmark by which chefs and restaurants are judged. And for the French public its a bit like the bible. So when Sébastien Bras took to Facebook to announce that he wanted Michelin to take back his three Michelin stars and did not want to be listed any longer in the Michelin guide he … [Read more...]
Archives for 2017
Cala in San Francisco to organise charity brunch in aid of Mexican victims of earthquake
Cala, the restaurant of chef Gabriela Camara will be organising a charity fundraiser this Sunday to help victims of the earthquake in Mexico. Camara, who made a name for herself in Mexico City before opening Cala, her first U.S. restaurant in San Francisco is half Mexican half Italian and was recently one of the chefs at GELINAZ! DOES UPPER AUSTRIA. Named Fuerza Mexico, … [Read more...]
Charity dinner in aid of Red Cross Mexico at noma Under the Bridge
René Redzepi, chef of Copenhagen restaurant noma is organising a charity dinner on 26 September at the pop-up restaurant Under the Bridge. All proceeds from the dinner will go towards the Red Cross Mexico after the horrible earthquakes that devastated the country earlier this week. Dishes will be prepared by friends of René Redzepi from Hija De Sanchez, Geist (Bo Bech), … [Read more...]
Michelin enters unchartered territories as French chef asks to be stripped of three Michelin stars
A French chef, Sébastien Bras who runs the three Michelin star restaurant Le Suquet restaurant in Laguiole, France, has asked the Michelin guide to be stripped of the prestigious ranking because at 46, he wants to give a new meaning to his life and to redefine what is essential. "I have reflected on a quote and it captures my current spirit to focus on what is essential in … [Read more...]
Anne Sophie Pic and David Sinapian: Putting human resources at the centre of their business
More and more professionals such as lawyers and engineers are showing an interest in gastronomy says David Sinapian, CEO of Anne-Sophie Pic and president of Les Grandes Tables du Monde. "We have found that staff that do not necessarily have culinary training are not only interested but also capable of following their dreams. They want to be creative and do something … [Read more...]
