Lionello Cera, chef of two Michelin star Antica Osteria Cera in Campagna Lupia, in the Venice countryside is taking over the terrace restaurant of the Hotel Excelsior Venice Lido Resort for an exclusive pop-up restaurant which celebrates local cuisine this summer. The pop-up restaurant opened on 1 June together with the opening of the hotel beach. The pop-up is called “Bistrot del Mare by Cera” and is the latest addition to the catering outlets of the Hotel Excelsior Venice Lido Resort which also has the Ristorante Tropicana and the Elimar Beach bar and restaurants, both run by executive chef Damiano Brocchini. Lionello, together with Simonetta Semenzato who is the director of the restaurant have transformed a simple bar and osteria in the Venetian countryside into a research centre where with passion and focus on produce (mainly fish) he has managed to become the first two Michelin star restaurant in Europe to offer only a fish menu. During summer, Cera’s kitchen a Lido … [Read more...]
New book about Wine in Austria to be launched in December
A new book called Wine in Austria: the History was unveiled recently during this year's edition of the Austrian wine Summit. This is the first time that an academically substantiated and comprehensive volume on the history of viticulture in Austria from prehistoric times to this present day will be published. The book includes an individual chapter devoted to the life and work of Dr Friedrich Zweigelt.More than two and a half years of work went into creating the 500-page book, which was commissioned by Willi Klinger and came to fruition under the academic aegis of Professor Dr Karl Vocelka. It will be published by Brandstätter Verlag in December. Mr Klinger said: “More than thirty authors worked to research and write about the long and rich history of Austrian wine in all its facets in this handsome volume. Grape varieties, cultivation and cellar techniques, the role of wine in religion and traditions, the emergence of the Austrian winegrowing regions and the successful … [Read more...]
A former Augustinian convent becomes a modern-day sanctuary at August in Antwerp
In Antwerp, the people behind renowned boutique hotel 'Hotel Julien' have launched a new hospitality project: August. On the recently developed Military Hospital site, a former Augustinian convent has been converted into a modern-day sanctuary for both Antwerp residents and foreign visitors to enjoy. August re-envisions its historical central function with an open restaurant and a bar, a bespoke hotel with dedicated wellness area, an open air swimming pool and secluded gardens. August consists of 5 different buildings, seamlessly blended together under the guidance of renowned Belgian architect Vincent Van Duysen in his first-ever hotel project. The restaurant and bar are curated and managed by star chef Nick Bril. Created with a deep respect for its heritage, August is a modern-day sanctuary, echoing the sacred soul of historical Belgian architecture whilst intertwining a contemporary modernism. Situated in a luscious green corner of the former Military Hospital site in Antwerp, it … [Read more...]
Recipe by Valentino Cassanelli: Linguine with ginger, veal and cocoa nibs
Serves 6 For the veal: 1 veal head 2 onions, roasted 2 cloves 1 bay leaf salt White vinegar (80 g /litre or water) Place the veal head into a sauce pan and roast for 45 minutes at 190 ° C. Make a broth by adding roasted onions, cloves and a bay leaf. Add the water and white vinegar to cover and simmer for 4 ½ hours, adding the tongue 45 minutes before the end. Once everything is cooked, remove the meat, discarding any excess fat and nerves. Roll it up until you have a cylinder of roughly 6cm and cut the meat into 3cm pieces. Warm the meat up in the broth before serving. For the linguine 280 g durum wheat linguine 40 g ginger, juiced1 clove of unpeeled garlic 5 g Extra virgin olive oil 600 g vegetable stock 20 g butter 15 g Parmesan Salt to taste Ginger as needed Brown a clove of unpeeled garlic with a little extra virgin olive oil. Remove the garlic and add the vegetable stock and ginger until it starts to boil. Add the linguine until cooked and season with salt. … [Read more...]
Root cause: Can you imagine a world without wine?
Can you imagine a world without wine? This is the story behind Root Cause, a recently published book by Steven Laine. Corvina Guerra is a flying winemaker who dreams of one day settling down in her native Italy on her family’s vineyard. On a visit to a vineyard in Italy, Corvina makes a startling discovery: Phylloxera, a menacing plant that devastated vineyards in Europe more than a hundred years ago, has infested the vines. After reporting her findings to her company, Universal Wines, Corvina is charged with investigating the spread of the bug. Nicknamed Philomena by the media, the aphid is soon discovered in vineyards around the world. To aid in her investigation, Corvina recruits a wine expert in London, Bryan Lawless. In pursuit of its origins, Corvina and Bryan embark on a thrilling globetrot on which they uncover that Philomena is being intentionally spread. The deeper Corvina and Bryan search, the more they become convinced that Universal Wines holds the answer to … [Read more...]
Brussels ‘Dinner in the Sky on Water’ programme announced
For its 2019 Brussels edition, Dinner in the Sky will head to the Canal, opposite the future Kanal Pompidou Museum. Since its launch in Brussels in 2006, Dinner in the Sky has always focused on making its guests experience "childhood dreams". Whether in Belgium or in the 70 countries where the concept has been developed. This year, that magic takes place on the water: the Dinner in the Sky tables will be put on the canal. Literally. Guests will be greeted "on the water" at the foot of the Quai Beco. A surreal introduction to say the least, before dinner which will take place at 50 metres up in the air. An hour and a half of gastronomic delight with a 5-course menu prepared and served by a starred chef and a unique view on the Port of Brussels, Tour and Taxis, the future Kanal Pompidou Museum. This journey unlike any other will be led by 12 chefs, totalling 17 stars: Yves Mattagne (Sea Grill**), David Martin (La Paix**), Pierre Résimont (L'Eau Vive**), Alexandre … [Read more...]
Three Sauvignon Blancs from the master of minerality Hannes Sabathi
Hannes Sabathi, the congenial winegrower from the Südsteiermark loves the distinctive mineral interplay of different soils in wine and is completely dedicated to the vinification of these sophisticated expressions. He realised at a young age that for him the truth about wine lay in the soil. Since then, the terroir fanatic has worked without compromise to vinify wines from various sites in a way that faithfully expresses their contrastive character. The wines of Hannes Sabathi can always be recognised by their clarity, depth and precise personifications of the soil. Hannes Sabathi is frequently called ‘the Sabathi with the roots’. This, of course, stems from the visual appearance of the labels, but it conceals a much deeper truth. Hannes Sabathi loves the soil! In his vineyards, he has dug many holes and investigated the soils, in order to better understand the interaction of soil and grape variety. ‘It is from the soil that a wine gets its unmistakable character. This … [Read more...]
Magnus Nilsson to close Faviken in December 2019: “For the first time I woke up and did not feel excited to go to work”
Magnus Nilsson, chef of the famous Swedish restaurant Faviken has announced he will be closing the restaurant in December 2019. The Swedish chef said that he began to feel that the restaurant had to come to an end. "It would be impossible to run a restaurant like this without it turning into a fake experience. I am not interested in making this project that has been run on intense passion from a large group of people almost 11 full years into something less good," he said. "I've always known that Faviken was not going to be forever. To run a place like Faviken, the thing you need to feel each morning is excitement. One morning I just woke up and for the first time I did not feel excited to go to work," he said. The chef gave an interview to the Los Angeles Times (see below). Faviken is a unique restaurant that is in the middle of the Swedish countryside far away from the Swedish capital. It was considered to be the 'destination' restaurant given the fact that you … [Read more...]
Mauro Colagreco to host Julien Royer for four hands dinner at Mirazur in May
On Wednesday 15th of May 2019, three Michelin starred restaurant Mirazur will open its doors for an unforgettable collaborative dinner. Chef Mauro Colagreco invites Julien Royer, chef and co-owner of two Michelin starred Odette in Singapore, to cook alongside him at Mirazur for one night only. Currently no.3 in The World's 50 Best Restaurants, Mirazur’s Chef Patron Mauro Colagreco uses the finest local ingredients to express his passion for the Cote d’Azur’s culinary landscape. Recently awarded the No 1 slot on Asia’s 50 Best Restaurants 2019, Odette’s Julien Royer invites us to discover his modern French cuisine, guided by his lifelong respect for seasonality, terroir and artisanal produce. Together these two ground breaking chefs will push the geographic and culinary boundaries for one unforgettable dining experience. Menu will be priced at 260€ per guest with an accompanying wine pairing also available for 160€. Chef Julien Royer is a French chef and the … [Read more...]
François Lurton creates a special vermouth
François Lurton, from the eponymous winegrowing dynasty in Bordeaux, not only vinifies excellent wines in South America and Europe, but also has a great passion for distinctive distillates. After the rousing success of his Sorgin, a gin distilled from Sauvignon Blanc, he and his partner Sabine Jaren have now created a vermouth – from this same grape variety. Hardly anyone in the world knows the Sauvignon Blanc as well as Lurton, and even fewer have the opportunity to vinify this grape variety on as many diverse and exciting terroirs as he does, in Spain, France, Argentina & Chile. This has led him in recent years to go one step further and see – in addition to the wine – what outstanding specialty items he could create from it. For a long time, he had played with the notion of making a vermouth. After the great success of Sorgin, he did not hesitate for long and began to develop the new idea. A tribute to his great-grandfather The vermouth is called … [Read more...]