At 4,000 to 4,500 euros per kilo, saying Beluga caviar does not come cheap is an understatement. But there is a reason why this sought-after and rare caviar costs so much. It is the result of a risky investment. The huso huso sturgeon needs to be grown for 18 years in perfect conditions for the caviar to be produced. A Belgian company has been producing Beluga caviar since … [Read more...]
Archives for October 2018
Intentional minimalism at Spazio Niko Romito Roma
Why do restaurants only use their space for lunch or dinner other than to give the owners and their staff time to rest? Is there a more efficient way to utilise a space by offering more than just lunch or dinner? That’s what Niko Romito set out to test with Spazio Niko Romito Roma. His vision was that of creating a space that could serve as a restaurant, a cafeteria, a … [Read more...]
Sergio Herman opens Frites Atelier in Ghent, to open first one in Brussels in November
Sergio Herman will open the second branch of Frites Atelier in Belgium in the city of Ghent on 25 October (tomorrow). The Dutch chef said he was excited to open a Frites Atelier in Ghent. "Every time I come to this city, I taste the creativity and discover new things every time. In view of these developments and the growth of Frites Atelier, the choice of Ghent as the second … [Read more...]
Fernand Obb Delicatessen makes best shrimp croquettes in Brussels
There is nothing more quintessentially Belgian than the croquette de crevette or shrimp croquette. Any traditional Belgian restaurant including even gastronomic restaurants is likely to have it on its menu with a good ‘american’ or steak tartare and mussels with fries. Now, lovers of this Belgian delicacy which is made with small shrimps that are common in the North Sea … [Read more...]
Six Brussels chefs to cook for homeless to raise awareness for Red Cross campaign
Six of Brussels top chefs will leave their kitchens on Saturday 3 November to cook for the Brussels homeless and raise awareness on the winter Red Cross campaign. David Martin of La Paix, Alexander Dionisio of Villa in the Sky, Karen Torosyan of Bozar Restaurant, Lionel Rigolet of Comme chez Soi, Mathieu Jacri (La Villa Emily) and Giovanni Bruno (Senza Nome) will prepare … [Read more...]
