The room is dark. Something that looks like a small green brain is placed in front of me. Gaggan tells a story in a serious voice: two friends in a Bangkok park, King and Kong, catching lizards. They take them to the restaurant terrace. One force-feeds them to create the “foie.” The other makes the curry. His tone is steady. The room laughs. It’s obviously a joke, but Gaggan Anand leaves it intentionally blurry.
Why the last great art form may be losing its aura
Fine dining was once the world’s most audacious art form – ephemeral, emotional, alive. Today, it risks become its own performance: temples turned into stages, chefs into content creators, dishes into digital icons. As prices soar and algorithms replace critics, are we witnessing the end of gastronomy’s golden age – or the beginning of something more human? This essay explores what happens when food’s deepest art collides with its greatest visibility.
Have knife kit, will travel
Gone are the days when chefs barely peeked their heads out from behind the kitchen pass. The evolution of chefs from behind-the-scenes artists to international culinary celebrities is transforming the way we experience food. Whether they are serving food personally to your table or donning microphones to share their ethos with the masses, we are […]
A Truffle-infused journey at the Alba White Truffle Festival 2023
Ah, November—a month that brought me to the enchanting Alba White Truffle Festival 2023. The crisp air, the vibrant colours of fall, and the promise of culinary delights awaited me in the picturesque town of Alba. It was to be an experience filled with the symphony of flavours, insights, and the revelation of the delicate […]
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Maxime Collard is Belgium’s Gault&Millau chef of the year for 2024
BRUSSELS: Gault&Millau announced today Maxime Collard of restaurant La Table de Maxime in Paliseul as the chef of the year for 2024. In front of an audience of around 1,800 restauranteurs, journalists and partners, Gault&Millau launched the 21st edition of the BeLux guide which sold 30,000 copies in pre-sale. CEO Marc Declerck said that Maxime brings out the best the region has to offer and while his cuisine is classic it is also creative. “In all his dishes we find excellent techniques, respect for the seasons, aesthetics and respect for original flavours. We have been following this chef for 15 years and for his consistency and … Continue reading
The Best Chef Awards names Dabiz Munoz the world’s best chef for the third time in a row
Dabiz Munoz has been named The Best Chef for 2023 for the third consecutive year. The announcement was made at the Yucatan International Congress during an award ceremony where the identities of the top 100 names were revealed. The reign of Dabiz Muñoz (DiverXO, Spain) continued. The free-spirited chef who is used to breaking the rules and exploring the limits of creativity in every project he undertakes placed in front of this edition's number two who also hails from Spain. He is none other than Albert Adrià (Enigma, Spain), who also wins one of the special prizes, The Best Chef New Entry Award as he enters directly into that position in … Continue reading
Rasmus Munk launches innovation centre Spora with aim to revolutionise food industry
COPENHAGEN: After establishing acclaimed restaurant Alchemist and putting it at the forefront of gastronomical innovation, Rasmus Munch has unveiled Spora. The investment in this research lab together with bioscience pioneers Claus Christiansen and Bente Christiansen will focus on changing the world through gastronomy. With a seed investment of EUR 1.5 million, Spora is the natural evolution of Alchemist. "By allowing the search for deliciousness to lead technology, instead of the other way around, we can play a pivotal role in developing nutritious, and sustainable products that people want to eat again and again – and that will … Continue reading
Two month residency in Swiss Alps for Jordnaer
Eric Vildgaard and Tina Kragh Vildgaard of Danish restaurant Jordnaer will do a two months residency at the iconic Badrutt's Palace Hotel in St Moritz from 1 December to 4 February. "It is an honour for us to be able to cook in a historic, world-class hotel as renowned as Badrutt's Palace. We approach this next challenge with a lot of respect and excitement. It will be a type of fine dining cuisine that the Engadine has yet to see," said Eric Vildgaard. "Love can be shared and expressed in many ways and one of the ways I have found is through cooking. It allows me to convey a range of emotions to my guests. I approach my work through a … Continue reading
Dennis Huwaë of Amsterdam restaurant Daalder for October pop-up in Copenhagen
Dennis Huwaë from Amsterdam restaurant Daalder will be changing location from October 13 to 5 November as he moves from the 'Venice of the North' to the Japanese Tower of the Tivoli Gardens in Copenhagen for a pop-up. Huwaë will take his cuisine which won him accolades to Copenhagen where he will be showcasing two tasting menus. Daalder is an unusual establishment that embodies the essence of modern Dutch cuisine with a twist. Chef Dennis Huwaë has created his own personal style, one that reflects his city, his Moluccan roots and his limitless and colourful imagination, reasons why he won as the Most Promising Chef by Gault … Continue reading
Carlo Cracco to open restaurant in Rome at the Corinthia
ROME: Italian chef Carlo Cracco will be venturing to Rome for the first time in his career as he opens a restaurant that will serve breakfast to dinner at the Corinthia Rome hotel which is set to open early next year. This is also the first hotel in Italy for the Corinthia group. "Although the restaurant will be in a hotel, it will be a space that is open to everyone. And it will not be just a restaurant. We want to do the same as we did at the Galleria in Milan offering a service that starts with breakfast in the morning and ends late in the evening," Carlo Cracco said to La Repubblica. He said that he felt it was the right time to … Continue reading
GELINAZ! and the next frontier: No more background music in restaurants
GELINAZ! has a habit of pushing barriers when it comes to gastronomy. It has always been way ahead of the curve in pretty much all events organised over the years. At a time when four-hands dinners became more common than mosquito bites on a late summer afternoon in the Mediterranean GELINAZ! came up with the stay at home shuffle. Now, GELINAZ! is ready to launch the next frontier in the world of gastronomy and that is for what many is an afterthought in restaurants: Music. GELINAZ! curator Andrea Petrini, a food writer par excellence has often contended that while restaurants give full attention to detail from food to service, … Continue reading
Central in Lima is World’s 50 Best Restaurants top restaurant for 2023
VALENCIA: Central, the flagship Lima restaurant of chefs Virgilio Martinez and Pía León was crowned the top restaurant in the World taking over from last year’s winner Geranium in Copenhagen which now goes to the Best of the Best hall of fame and makes it no longer eligible to compete for the list next year. But that is not bad news for the Peruvian gastronomy power couple who also have a second restaurant in the top 50 position at 28. For many years, Central has hovered in the top positions of the list but never made it until this year to the top. It placed second last year, confirming the recent practice that second-placed restaurants … Continue reading
Charity dinner and auction at Brussels restaurant Racines to help region of Emilia Romagna
BRUSSELS: On Thursday 22 June, Racines in Brussels will be organising a fund-raising dinner in aid of the Emilia Romagna region which was hit by dramatic flooding last month. All proceeds from the dinner will go to there Don Pasquale Gentili association. The restaurant will be serving a four course menu inspired by the gastronomic culture of the region which will be prepared by one of the team members Mattia Zucchini, who hails from Emilia Romagna and chef Ugo Federico. The dinner costs 80 euros and will cover the personnel costs of the restaurants. All the rest of the proceeds will go towards the region. A Belgian wine importer of … Continue reading
Le Coq aux Champs celebrates 20 year anniversary
Le Coq aux Champs, a restaurant in Soheit-Tinlot, Belgium celebrated its 20th anniversary this week. Christophe and Catherine Pauly said that despite the fact that many of their dreams have come true from a Michelin star to the title of Gault&Millau chef of the year, the publication of a recipe book, 4 hands dinners with exceptional chefs and many other achievements they still have the same feeling of the first day which is that “we still have a lot to do.” Over the past 20 years and 7,300 days they have been open for more than 10,000 services. “Our objective has remained the same which is to share our love of gastronomy, good food … Continue reading
12 new entries in World’s 50 Best Restaurants 51-100 list
Mauro Colagreco breaks into list with restaurant Ceto after making it to Best of the Best with Mirazur There are 12 new entries in the 51-100 list that was unveiled today 8 June. The list was revealed ahead of the annual awards ceremony taking place in Valencia on 20 June. In the 21st year of the awards, the extended ranking showcases restaurants across five continents. The list is the result of votes from the 1,080 voters from renowned international chefs and food journalists to travelling gastronomes – who create The World’s 50 Best Restaurants 2023 list being revealed in less than two weeks’ time. But the biggest news is clearly … Continue reading
Alberto Landgraf’s Bossa to open in London this month
LONDON: Brazilian chef Alberto Landgraf of two-Michelin starred Oteque in Rio de Janeiro will be opening his first debut London restaurant later this month on 24 May. Bossa is located in the heart of London between Mayfair and Marylebone and will bring the soul of Brazil to the British capital. Oteque is considered to be one of the top restaurants around the world and is currently placed at 47 in the World's 50 Best list. Alberto will bring his expertise as well as his core team from Brazil to London's dining scene. London is a city close to Alberto's heart as it is where his he first got experience working with the likes of Gordon … Continue reading
Andreas Krolik of Lafleur to pop-up at Tivoli Gardens in Copenhagen
After the success of Suculent’s pop-up which is still ongoing at the Japanese tower of Tivoli Gardens in the centre of Copenhagen, it will be the turn of Andreas Krolik to showcase his love for deep and complex green flavours between June 2 and July 2. Andreas Krolik, chef of 2 Michelin starred Lafleur will be the chef to succeed Toni Romero’s pop-up of Barcelona favourite Suculent which ends on May 27. Krolik said: “We are very excited and proud to be able to present Lafleur in one of the culinary capitals of the world. Our guests can except a great experience with high aromatic and flavourful dishes which we always combine with … Continue reading
Fredrik Berselius: “You must keep moving to remain relevant”
NEW YORK: Fredrik Berselius might be the renowned chef and owner of restaurant Aska in Brooklyn, New York but it was not necessarily what he aimed to do in life. “Growing up, I wanted to be a professional snowboarder. I never imagined that I might one day become a chef as much as I loved food.” That feeling of being constantly in motion to be able to remain relevant may come from going down those snowy hillsides in the middle of nature with his friends. He considers these to be the best memories of his childhood but moving forward and improving on a daily basis is what keeps him going. It was his sister, Michaela (now married to renowned … Continue reading
Noma Projects launches dashi syrup
Noma Projects will launch a dashi syrup reduction next week. This is yet another product to come out of the Noma Projects kitchen. The dashi syrup will be released for sale on May 11. The savoury syrup packs layers of flavour from the sea and is used to drizzle on roast vegetables, steamed fish, eggs or steamed rice. As part of the launch, Noma Projects is also selling a tool that works with the Dashi RDX. It is a brush that is one of the favourite utensils of Noma in the kitchen to finish seasoning any dish. "We have a huge appreciation for the attention and craftsmanship of kitchen utensils in Japan. So, for this launch we have … Continue reading
Pía León opens news restaurant Mauka at the Palacio Nazarenes in Cusco
CUSCO: Pía León has opened her new restaurant, Mauka at the Palacio Nazarenes, a Belmond hotel in Cusco. Named after an endangered Incan root vegetable, Mauka is an ode to the bounty of Cusquenian cuisine and its diverse produce, from the Andean mountains to the Amazon rainforest. At its core, Pía’s vision is to preserve Peruvian culture, transcending local gastronomy, curating moments to learn and experience the true root and origin of Andean cuisine. Together with local farmers and artisans, Pía and her team continue her culinary legacy, incorporating Cusco’s history and biodiversity into the restaurant’s DNA, with menu items such as … Continue reading
