Spanish chef Paco Morales of the highly acclaimed Noor restaurant in Cordoba will be opening a pop-up restaurant at the Tivoli Gardens in Copenhagen between 2 July and 28 July. Paco has been riding the crest of the wave over the past few years after opening his restaurant Noor or Light as it is translated into English. Constraining himself to exploring his city’s glorious past by limiting the scope of space and time he will be taking his ‘gastro-archeology’ to Denmark mixing dishes from his world-famous restaurant Noor with more down-to-earth versions and playful tapas from his second restaurant in Cordoba el Bar. For this pop-up, Paco will prepare a unique menu which will contain both Andalusian and Danish ingredients as well as more classic gourmet ingredients like caviar, lobster, tuna and marrow. “I have managed to put Cordoba on the gastronomic world map. Now it is my ambition to bring the beauty and ideas from my vision further out into the world. Tivoli is the … [Read more...]
Archives for March 2022
Two new three Michelin star restaurants in France
COGNAC: The number of three Michelin star restaurants have risen to 31 after two new restaurants received their coveted three stars at the award ceremony in Cognac on Tuesday 22 March. Arnaud Donckele, already chef of the three Michelin star restaurant La Vague d’Or in St Tropez also clinched three stars for his restaurant Plenitude - Cheval Blanc in Paris. On the other hand, Dimitri and Marielle Droisneau also joined France’s culinary elite for their restaurant La Villa Madie in Cassis. There were six new two Michelin star restaurants and 41 one Michelin star restaurants in the new guide which today has 627 Michelin star restaurants in total, the large majority of them in the Paris region. Jerome Schilling was the first to be called on stage to receive the second star for restaurant Lalique. Duende received its first star in 2021 and a year later the team of Pierre Gagnaire has clinched a second star for their restaurant in the hotel Emperator. Greek chef Philip … [Read more...]
Reale reopens with vegetable tasting menu
CASTEL DI SANGRO: When Reale reopens on March 23, Niko Romito will present a tasting menu that represents the chef’s journey into his research of the vegetable world. The choice to reopen Reale with a tasting menu dedicated to vegetables is a response to a creative process born 20 years ago. Vegetables have often featured on his menus and some vegetable dishes such cauliflower or mushroom have become iconic. The Italian chef is now taking his continuous research to extract the best flavour out of very ingredient into a full menu which ennobles simple ingredients through creativity and intuition. “This year more than ever, I realised that vegetable dishes are those in which our creativity is expressed in a way that is powerful but also spontaneous. This is the origin of the new vegetable menu. We offer a table of colours, tastes and flavours which has hues that other ingredients lack. The keystone is preparation. It is the creative process that guides the transformation of the … [Read more...]
Nick Bril and Lionel Rigolet join forces for four-month Brussels pop-up
BRUSSELS: Nick Bril and Lionel Rigolet have teamed up to create a new gastronomic experience in Brussels. It is housed at the top of one of the most emblematic buildings in Belgium. From March 15, the pop-up restaurant Table 58 will be set up on the rooftop of Palais 5 at Brussels Expo with a view of the Atomium one of Brussels’ most recognised symbols. Nick Bril is chef of two Michelin star Antwerp restaurant The Jane and Lionel Rigolet is the chef of Brussels iconic two Michelin star restaurant Comme Chez Soi. It is the first time that the two team up together for a collaboration that is unique. The pop-up restaurant will be open till the beginning of summer. The restaurant, called Table 58 is housed on the roof of the monumental Palais 5 which was the centrepiece of the World Expo of 1985. The restaurant is found on the 9th floor of the building. The Brussels Expo has for the past years been diversifying its activities and increasing the number of activities and … [Read more...]