COPENHAGEN: On November 15, the disruptive and rebellious culinary universes of Andoni Luis Aduriz of Mugaritz and Rasmus Munk of Alchemist will come together for a one-day-only experimental dining experience in Copenhagen. But while the event that is being hosted at Alchemist sold out within minutes, there is the possibility to explore Andoni Luis Aduriz's vision at a public talk that is being held in Copenhagen on November 14. At the talk entitled Beyond the plate, the two chefs, their teams and guest speakers will explore how provocation, displeasure and even disgust can be integrated into a restaurant experience. Guest speakers at the talk will include biochemist and fungi researcher Dr. Vayu Maini Rekdal, UC Berkeley, Director of Arken Museum of Modern art, Marie Nipper, and members of the Research and Development teams from both Mugaritz and Alchemist. The culinary event on 15 November will be held at Alchemist, at Refshaleøen in Copenhagen, and the holistic dining … [Read more...]
Archives for November 2022
Nick Bril is Belgium Gault & Millau Chef of the Year
BRUSSELS: Nick Bril, chef and owner of iconic Antwerp restaurant The Jane is the new Belgian chef of the year according to Gault & Millau which launched its 2023 guide today. The Dutch chef has crowned a year which has seen him climb the rankings of the World’s 50 Best Restaurants list, launch a music project and feature in a Brussels pop-up with this prestigious title. “As a passionate chef, Nick Bril likes to lead his guests to a special experience. With an 18.5 rating, he has the gift as a chef of being innovative and in doing so he continues to reach exceptional levels. He has strengthened his position as one of the best chefs in the country and his cuisine of the highest level makes a dining experience at The Jane one of the best in the world,” said March Declerck, CEO of Gault & Millau in Belgium. The chef of The Jane has been in the limelight over the past year not only for his work at The Jane and August, his second restaurant in Antwerp but also for his … [Read more...]
Humus x Hortense invite Emile van den Staak from De Nieuwe Winkel for plant-based feast
BRUSSELS: Humus x Hortense in Brussels has fast established itself in Belgium as one of the leading, if not the leading proponent of plant-based fine dining in Belgium. The visionary couple Nicolas Decloedt and Caroline Baerten started their concept in 2008 and today have won accolades not only in Belgium but also outside of Belgium for their vision and direction. So it was no surprise that for the first ever Belgian gastronomic tour on plant-based dining, Humus x Hortense would play a central role. Visit Flanders recently hosted a four day gastronomic tour for food writers from across the globe to plunge them into the world of plant-based dining. Humus x Hortense have been proponents of sustainable gastronomy and lowest food waste possible thanks to ancient conservation techniques and zero-waste cocktails. For the occasion, Nicolas invited chef Emile van den Staak from two Michelin star Dutch restaurant De Nieuwe Winkel for a unique four hands dinner which showcased what … [Read more...]
Bar Bulot to move from Bruges to Zedelgem
ZEDELGEM: "When one door closes, another opens." Gert de Mangeleer and Joachim Boudens, the duo behind the successful Hertog Jan Group have announced that Bar Bulot, their bistrot/brasserie concept of traditional Belgian/French food will be moving from Sint Michiels in Bruges to the former location of Hertog Jan in Zedelgem. The location of the current Bar Bulot was until today the cradle of the group's activities. It was there that Hertog Jan grew from an ambitious young restaurant to three Michelin stars. It was there that the Belgian dup experimented with L.E.S.S. Eatery as a pop-up before they opened it in the centre of Bruges and it was there that Bar Bulot was able to grow to a Michelin star from scratch and to develop into a 'franchise' with a second opening in Antwerp at the Botanic Sanctuary hotel. Zedelgem is the place where Gert and Joachim developed Hertog Jan into one of the most exciting restaurants in the global culinary scene before they decided to close it and … [Read more...]