"A chef's cuisine is influenced by experiences that particularly mark their careers. My meal at Geist is, without a doubt, one of those experiences (...)," said legendary chef Ferran Adria of el Bulli fame. He was referring to Bo Bech, the gentle giant of gastronomy who made a name for himself for his distinctive cuisine in Copenhagen. Earlier this year, he announced that he was parting ways from his successful restaurant Geist because he deemed he was in the way. He has always been passionate about cooking, travel and photography. His cooking established him as one of the most celebrated chefs in the world but his travels and photography have been a private endeavour until now. His new book, The relation between us, his third, is the most personal. Bo Bech shares his experiences as a travelling chef with a Leica at hand and a life journeying the world equipped with curiosity, gratitude and an interest in people and their cultures. Over the past 15 years, Bo has taken over … [Read more...]
Archives for November 2020
Let’s Celebrate box by Hertog Jan launched
BRUGES: The Hertog Jan restaurant group which includes L.E.S.S. Eatery and Bar Bulot has developed a new concept for the festive season. It is called the Let's Celebrate by Hertog Jan foodbox. Gert de Mangeleer and Joachim Boudens have been working with deliveries for both L.E.S.S. Eatery and Bar Bulot delivering food not just in Bruges but elsewhere in Belgium since the restaurants were closed because of COVID-19. They will do the same with the Let's Celebrate Foodbox which will be available on Christmas eve and New Year's eve. The menu can also be enjoyed on Christmas Day and New Year's Day as long as the box is kept in the fridge. They formerly operated Hertog Jan, a three Michelin star restaurant in Belgium. "A traditional Christmas and New Year does not seem possible this year. Still we need to stay positive and think about how to make these days special," Gert de Mangeleer and Joachim Boudens said. Each box is for 1 person and contains a festive four course menu … [Read more...]
Snert Soup – a new initiative by Joris Bijdendijk and Brandt & Levie
AMSTERDAM: Joris Bijdendijk, chef of restaurant Rijks in Amsterdam who distinguished himself for a number of creative ideas to keep working during the COVID-19 pandemic has come up with a new idea which this time also thinks of those most in need. Together with Brandt & Levie, one of the most renowned sausage makers in the Netherlands, he has created a canned pea soup or ‘Snert soup’ as it is called in the Netherlands. The soups are being sold in different Snertbars that have been opened. Joris and Brandt & Levie have pledged to give one can of soup for every purchase to the Amsterdam Food Bank. In the first week, over 1,000 cans of soup were collected for the Amsterdam Food Bank. The target has now been set for 5,000 cans of soup. Together, they are not just making a soup but also have created a fashion collection around Snert Soup. On their website, you can buy a range of t-shirts and hoodies created in a sustainable manner using premium inks that are eco-friendly … [Read more...]
Christophe Pauly is Gault & Millau Belgian chef of the year 2021
BRUSSELS: Gault & Millau launched its 2021 guide, its 18th edition in a digital event that was streamed from Brussels. The title of Chef of the Year went to Christophe Pauly from Le Coq aux Champs in Soheit-Tinlot.The guides are slowly making a return back despite the COVID-19 complications that makes it difficult for everyone in the restaurant industry to plan anything. “Pauly works with the best ingredients, often from the terroir of Wallonia but he is also part of the North Sea Chef collection and also chooses the best that fishermen catch from ashore. Finesse and perfect balance of the dishes are two recurring characteristics of his style,” Gault & Millau CEO Marc Declerck said. Mr Declerck said that the decision to publish the guide in March/April of this year was not a given but as time progressed ‘we grew convinced’ that this was the right choice to make. Michelin, the other guide has delayed its presentation of the 2021 guide to January 11 of next year. “By … [Read more...]
POPL: René Redzepi’s new burger joint opens permanently in Copenhagen
COPENHAGEN: There is fast food and then there is ‘fast food’. One of the things that shocked the culinary world after the first lockdowns was René Redzepi’s reopening of Noma as a temporary burger and wine bar. That decision was a roaring success despite some scepticism from foodies who thought that Redzepi should have been more ambitious that serve just the humble ‘hamburger’ on reopening. Large queues would form outside Noma as locals visited the world acclaimed restaurant for the first time ever. Was the fuss worth it? It seems so as René Redzepi is making the concept permanent with POPL, a new burger and wine bar that will open instead of 108 on 3 December. Restaurant 108 was closed in September because it was no longer made business sense to continue with that project. The new restaurant Popl, which comes from the latin name populous is indeed aimed at Copenhagen residents first and foremost though of course everyone in every city around the world is awaiting tourists … [Read more...]
Willem Hiele closes restaurant for 2020, launches Christmas box
KOKSIJDE: Willem Hiele, chef of restaurant Willem Hiele, one of the Belgium's top talents has decided not to reopen the restaurant on the Belgian coast till the end of the year. "We want to start again in full glory and full safety. That is why we are unfortunately cancelling reservations after 13 December until the end of the year," Willem said. Those who have reservations till the end of the year will be able to get a reservation in January, February or March. Vouchers that expire in 2020 will also be automatically extended. The Boutique called Boutique Raphael will remain open until 20 December. On Friday, Saturday and Sunday from 10am to 7pm, customers can buy local produce, vegetables, delicious home made food such as shrimp croquettes, his famous bisque, wild smoked fish and a range of pate's. Using his wood fire oven, Willem also makes sourdough bread, raisin bread, pizza, kebabs (Hiele style) and much more. Reservations for pizza and game can me made directly via … [Read more...]
Fabrizzio Chirico opens Le Comptoir de la Table
Charleroi: Fabrizzio Chirico, chef of restaurant La Table de la Manufacture Urbaine is opening a 'counter' or the Comptoir de la Table with ready made meals from the restaurant as well as a large grocery department which includes cold cuts from Ospital, meats from Belgium's top butcher Dierendonck and cheeses from Pascal Fauville among others. The new shop will open on Friday 20 November and is open from Wednesday to Saturday from 10am to 6pm. The grocery shop also has a cellar. Sanae will help clients choose from among beers from La Manufacture as well as Belgian gins and spirits as well as wines from around the world. The shop also has a pastry section to complete the selection. "We can't wait to see you here to present you all this," said Fabrizzio Chirico. The chef said that as soon as the lockdown is over, he will reopen the upstairs restaurant as well as a few tasting tables around the counter. "Whenever you want to buy great products or want to taste them or savour … [Read more...]
Rare Burgundy wine barrel sold for over EUR 152,000
A sole barrel of Burgundy, Domaine Fourrier’s 2019 Chambolle Musigny Les Sentiers has sold for EUR 152,277 well above the low estimate for the wine. The successful bidder now owns 100 per cent of the cuvée. Les Sentiers is the smallest parcel of the Domaine (0.046ha) and is situated next to the famed Grand Cru parcel, Bonnes Mares. The fact that Domaine Fourrier only makes one barrel of this wine each year, which it bottles in magnums and does not make available for public sale makes this purchase even more rare and unique. The new owner will have the option to determine the format of the bottlings. This was the second European sale of Zachys which was considered an overall success with total sales of EUR 2.7 million. The auction house was in the news in September after the success of the debut London auction “The Cellar of Enoteca Pinchiorri”. This was the first multi-vendor sale in London and was held on 14 November. Other lots which far surpassed pre-sale estimates … [Read more...]
The Fork and Spoons organises 12 Days of Christmas in aid of charity
There are 15 once in a lifetime experience packages on offer in the first 12 Days of Christmas being organised by The Forks and Spoons in Hong Kong in aid of charity. From 1 December to 12 December, The Forks and Spoons will sell 15 packages on a special website that is being created specifically for the sale. The packages will be available on a first come first served basis and all proceeds that are raised will be donated to the Chicken Soup Foundation, a private charity that assists children and elderly who are facing tough times. Once uploaded on the website, the gifts will be available for purchase for the next 48 hours. A number of chefs from around the world have teamed up to help Fork and Spoons organise the event. It enables food lovers to purchase experiences including Zoom cooking classes with chefs, visits to food markets and also a number of dinners among others. Celebrated British chef Simon Rogan, best known for his international restaurant ventures … [Read more...]
Hisa Franko’s storehouse in your home
KOBARID: Food lovers in Europe can get a taste of Slovenia thanks to an initiative by Ana Ros and Valter Kramer of Hisa Franko to open their storehouse for delivery. Goods are shipped by GLS to Europe on a twice weekly basis. With the restaurant closed for the second time, the restaurant is making a number of its cheese and wines available for purchase as well as a huge selection of home made jams, crackers, butter, chutneys and more. “If you cannot come to the Hisa Franko, Hisa Franko will come to you,”. Among the goods available is Ana’s new book Sun and Rain that was published earlier this year. The Sun and Rain package includes the book, a bottle of selected Slovenian wine, aged Tolminc cheese from Valter’s cheese cellar, honey from a neighbour and Franko’s homemade marmalade. From the storehouse one can find rustic crackers, a selection of cheese from Slovenia including a Cheese platter from the restaurant, apple and pear butter, a selection of different marmalades … [Read more...]