ANTWERP: Joachim Boudens and Gert de Mangeleer, the duo behind the success of three Michelin star restaurant Hertog Jan and now entrepreneurs in their own right have been keeping busy despite the pandemic. After the successful return of Hertog Jan in a new intimate format, they have opened a second branch of their highly successful classic French-Belgian brasserie Bar Bulot in Antwerp. The first one opened in Bruges and immediately was rewarded with a Michelin star and also voted as Brasserie of the Year by Gault Millau. That makes it two restaurant openings in the span of two weeks. And both have started with a bang. This is the first time the duo have ventured outside of Bruges where they have made a name for themselves with three restaurants. And in doing so, they have clearly added to the allure of Antwerp, which is fast becoming the gastronomic capital of Belgium. Bar Bulot is their latest opening. They opened their first Bar Bulot in summer of 2019 as a temporary … [Read more...]
Green Revolution: A morning with Michael Vrijmoed and Stephanie Le Quellec
It is a crisp autumn morning. The fourth session of the Saint Pellegrino Young Chef Academy is taking place in a new spot created by chef and entrepreneur David Martin. It is in an idyllic spot, perfect to transmit knowledge. For this session, six chefs have been invited to work with mentor chefs Stephanie Le Quellec of La Scene in Paris, France and Michael Vrijmoed of restaurant Vrijmoed in Gent, Belgium. The focus is on the green revolution. Michael Vrijmoed has been serving a vegetable based menu since he opened his acclaimed restaurant Vrijmoed in Gent. And it is well known because he leaves no stone unturned in making sure that what he serves is just as delicious. “What’s important for me is that a dish tastes excellent. My main focus has always been that of getting the best taste out of ingredients. Making a dish look nice only comes second in importance,” he said. Stephanie Le Quellec explained that while it is still hard in Paris to offer a fine-dining vegetarian menu … [Read more...]
Martini and Sergio Herman develop new limited edition cocktail
Martini and Sergio Herman have created a ready to serve cocktail called Martini Spritzante. This cocktail was born from a collaboration with the Dutch chef, lover of Italian cuisine and the Italian brand. For this collaboration, Sergio Herman has developed a completely new flavour palette together with Martini master blender Beppe Musso. He worked on it during a trip to Pessione, Italy, the heart of Martini in Italy. The result is a balanced, fresh cocktail with a subtle bitter touch that comes into its own in combination with snacks normally served in an aperitif. "Italy has been deeply rooted in my heart since I started preparing my latest business Le Pristine three years ago," said Sergio Herman. "The combination of my Zeeland roots together with the Italian flair was immediately embraced by our guests. When the opportunity came to collaborate with one of Italy's most iconic brands, I didn't think twice," Herman said. "Together with the master blender, I have been able to … [Read more...]
The return of Hertog Jan: The devil is in the details
ANTWERP: They say the devil is in the details. And in this regard, it is difficult to find any detail missing at the newly opened Hertog Jan at Botanic in Antwerp. This has been a much awaited reopening. After Gert de Mangeleer and Joachim Boudens shocked the Belgian culinary scene with their decision to close their flagship 3 Michelin star restaurant Hertog Jan in Zedelgem four years ago, they have not rested on their laurels. They’ve moved L.E.S.S. Eatery from the previous location to the centre of Bruges making it a destination restaurant in its own right, one every city would be proud to have. It also clinched a Michelin star in the process. It was soon followed by another Michelin star at Bar Bulot, a typical Flemish brasserie of exceptional quality. They will open a second outlet in Antwerp later this month. Even their latest venture before the opening of the new Hertog Jan was a success. Babu is their interpretation of what a ‘burger or bunner’ should be. First it popped up … [Read more...]
The World’s 50 Best Restaurants is back: a look back at the events in Antwerp
ANTWERP: When the number two restaurant was announced in the Flanders Meeting and Convention Centre in Antwerp last week René Redzepi, chef and face of restaurant Noma knew that this would be a special moment, one that had to be savoured because it would be the last time he would step on the podium of the World’s 50 Best as number one restaurant in the world. Rasmus Kofoed, chef of restaurant Geranium, also in Copenhagen had just been called as the second restaurant in the world meaning the top spot would end up going to the 79-strong team at Noma. Redzepi admitted to being anxious because of COVID-19 when he entered the auditorium and saw all those present. He came prepared with a speech. “I promise I didn’t have a clue we would come first. But finishing second last time, there was always going to be the possibility that we would be number one,” he said. The title has a special meaning because Noma will become the only restaurant in the world to equal el Bulli’s feat of … [Read more...]
New book to celebrate 10 years of Septime
There is a reason why Septime in Paris has become a global destination for food lovers ranking 24th in the World’s 50 Best Restaurants list unveiled in Antwerp last week. At the age of 30 Bertrand Grébaut and his high-school friend Théophile Pourriat decided to open Septime in the 11th arrondissement of Paris in 2011. Their ambition: to build a space they had not experienced anywhere else in Paris, liberated and unpretentious, “a place with first-class cuisine, a beautiful setting, friendly service and a list of natural wines that we love.” Ten years later (and boasting a Michelin star), Septime and the rest of the venues have become a destination in their own right. Septime was soon followed by the opening of three other venues, each with its own identity: La Cave, an intimate wine bar specializing in natural wines; Clamato, where families and groups of friends feast on fish and seafood; and finally, the charming guesthouse D’une île, a magnificent farm set deep in the Perche … [Read more...]
Redzepi: Making Noma the best place to work is the next goal
ANTWERP: As René Redzepi walked into the auditorium of the Flanders Meeting and Convention Centre in Antwerp he was anxious. Not because there was a possibility that he could end up on the podium of the World’s 50 Best Restaurants list for the fifth (and last) time but rather because events like these have not happened for many months now and restaurants in part of the world are still struggling with COVID-19 outbreaks. He had come prepared with a speech even if he said he was not aware that his team would clinch the top spot in the list. “Given we were second last year, we had to be prepared,” he said. Eleven years since he clinched the first title for Noma in 2010 he attributes that success not to his creativity or to his leadership but to the 79 members of the team who work to make it happen. On stage, he paid tribute to the members of the team who could not be present in Antwerp as they were serving guests at the restaurant in Copenhagen. “A lot of things passed through my … [Read more...]
Noma is World’s 50 Best Restaurant of the year
ANTWERP: Restaurant Noma in Copenhagen, Denmark was crowned World 50 Best Restaurant for 2021. René Redzepi and his team crowned a spectacular year for them amid what has been the hardest 18 months of the restaurant industry when they regained the title they had won four times in their former location. After clinching a third Michelin star a few weeks ago this will be a year to remember for Rene Redzepi and his 79 team members. At a press conference after the event, Redzepi said the secret of this success was all the team at the restaurant. “The success boils down to the team that together create this special energy,” he said. Geranium, another restaurant in Copenhagen clinched second spot confirming the rise and rise of Nordic cuisine which started with Noma more than 20 years. In third place was Spanish restaurant Extebarri. Noma will exit the list for good. “Thank you for the wild ride and goodbye,” where René’s final words at the event. The restaurant will no longer be … [Read more...]
We need radical change – Daniel Humm
“Speaking about 15 years ago made sense. Now it is too late. What we need is not talk about sustainability but radical change,” said Daniel Humm, chef of acclaimed restaurant Eleven Madison Park which turned plant-based when it reopened earlier this year. In his first public appearance after a scathing review of his restaurant Eleven Madison Park by food critic Peter Wells who revealed in passing that meat was still being served in the restaurant’s private room, Daniel Humm said that facing bankruptcy and suddenly getting comfortable with the idea of losing everything became liberating. “We are not anti-meat. We are pro planet. We have the platform and the resources of a creative team to use that creativity to make a plant-based menu beautiful and delicious,” he said. "Today caviar is used in huge quantities but there is nothing luxurious about it. It is farm raised, it is flown from far away and doesn’t even taste good. It is an old idea of luxury,” the Swiss chef of Eleven Madison … [Read more...]
The return of Gert De Mangeleer and Joachim Boudens at Hertog Jan
ANTWERP: Four years ago, Gert de Mangeleer and Joachim Boudens shocked the Belgian fine-dining scene when they announced they would be closing down their flagship restaurant Hertog Jan in Zedelgem to focus on other projects. Now, nearly four years after the closure, they are revving their engines to start the third chapter of the restaurant that brought them so much success. Hertog Jan at Botanic in Antwerp is the new chapter of their story. The restaurant will be open two weeks each month as from next week. In a very small and intimate setting Gert de Mangeleer and Joachim Boudens will be welcome guests according to the Japanese principle Omakase. It is a way of dining whereby the guest surrenders fully to the art of the chef. Omakase roughly means “I leave it to you”. The chef is given carte blanche to prepare whatever he or she thinks is appropriate at the time. Joachim Boudens explained this was a bold and tough choice. “In hospitality you want to please guests all the time … [Read more...]