Christophe Pauly, Belgian chef of the year 2021 of the guide Gault & Millau will publish his first recipe book Le Coq aux Champs on 14 October. The book, named after his restaurant, will capture some of the restaurant dishes that have made it one of the best tables to dine in Wallonia (the south of Belgium). Apart from some of the classics, Christophe will also showcase his creativity and harmony in the recipes. His cuisine is always focused on excellent produce that surrounds him. There are more than 100 recipes in the book which are easy to recreate and where the focus is on the quality of the product. You can try the carrots cooked in their own vegetal liquid, asparagus cooked the flemish way (asperges a la Flamande) or the famous Liege coffee. The chef makes use of products that come from the Wallonian territory as well as fish provided to him by the collective North Sea Chefs which has as its main aim that of showcasing fish that is normally caught as a by catch or … [Read more...]
All good things take time: GELINAZ Silent Voices returns with a bang
The sun was setting at Tenuta di Valgiano on the rolling hills above Lucca. GELINAZ! Stay in Tour Silent Voices was about to come to life. Months of hard work, stress all came together to create what turned out to be a magical evening. All good things take time. The first Silent Voices Chapter 1 took place in November 2020 with restaurants mainly in Asia since restaurants there were not facing any lockdown restructions. In other places, however, the event had to be postponed not once but twice because of the pandemic. Originally pencilled for the end of January, it was later pencilled in for spring before it finally took place in a number of locations around the globe on Sunday 29 August. We were at Tenuta di Valgiano where the event organised by the 3 chefs of Ristorante Giglio, Stefano Terigi, Lorenzo Stefanini and Benedetto Rullo, was taking place. In total, 13 chefs and their teams had been busy for over a day preparing a dinner for 140 people. They were given matrixes (or … [Read more...]
ADMO: Alain Ducasse, Albert Adria and Romain Meder’s Paris restaurant is 100 day Pop-up
PARIS: The much awaited restaurant by Alain Ducasse, Albert Adria and Romain Meder will open on 10 November. The ADMO project, as the venture is called will be a 100 day pop-up and is located at the Les Ombres restaurant at the Quai Branly museum in Paris. The much awaited restaurant will celebrate the unprecedented encounter between Spanish and French cuisines and is united by the same conscious and sustainable approach. The ADMO project is expected to be one of the year's most anticipated openings. Bookings for the restaurant open on 10 September. The bookings will be possible through the Les Ombres restaurant website. Ducasse announced the news in a cryptic Instagram post in early August. Now Albert Adria and Alain Ducasse has revealed more details in another Instagram post. This has been a difficult year for the two chefs with Ducasse leaving Plaza Athenee after two decades and Albert Adria's elBarri group dissolved because of the pandemic. Joining them in the … [Read more...]
Michelin UK changes way it reveals new restaurants in the guide
The Michelin Guide in the UK has announced a new approach to revealing its restaurant recommendations making it more modern and more agile. Away from the constraints of a physical publication, the Michelin guide will be releasing some of its newest additions to the guide ahead of the annual launch event. This will be done on a monthly basis, on the last Wednesday of every month. The first restaurants to make it to the new guide were released on Wednesday 25 August. They feature both on the website and the app. Restaurant entries are being highlighted with a ‘New’ symbol for easy identification and the restaurants will also be presented in more depth in monthly articles. The Michelin Guide Great Britain and Ireland was published in digital format only for the first time in 2021 in order to be more agile in reflecting the ever-evolving restaurant scene. Other countries such as Belgium will follow in a digital only format next year. It is not yet known whether other countries … [Read more...]
Flanders Finest promises to be a spectacular culinary evening
ANTWERP: Ten Belgian chefs from Flanders will be kicking off a festive week around The World's 50 Best Restaurants with what promises to be a spectacular culinary event called Flanders Finest. The World's 50 Best Restaurants will be held in October. On Friday 1 October, 10 of Belgium's top chefs will prepare a 10 course dinner that will be bring together some of the leading three and two Michelin star chefs in the country. This is a first for Flanders as these chefs, which total 23 Michelin stars between them, will cook together for the first time. The event takes place at the brand new Botanic Sanctuary hotel which opens in Antwerp later this year. Flanders Finesh brings together chefs from the different provinces of Flanders. Peter Goosseens from Hof van Cleve and Michael Vrijmoed represent East Flanders. West Flanders will be represented by Gert de Mangeleer (Hertog Jan) and Tim Boury (Boury). Christophe Hardiquest of Bon Bon Restaurant in Brussels will be representing the … [Read more...]
‘The quality of the fish and seafood in Malta has been outstanding’ – Alex Dilling
VALLETTA: Chef Alex Dilling was probably at the peak of his career at The Greenhouse when the pandemic hit and the restaurant ended up closing for good. The Greenhouse was the talk of the town in London and in global food circles because of Dilling’s cuisine and precise focus on quality ingredients. During the lockdown, he was working on creating new dishes and was focused on getting back to the kitchen as soon as possible but it was not to be as news of the closure of one of the most famous restaurants in London spread like wild fire in the ‘small food world’. While that was extremely bad news for Alex and his London team, it was very good for Malta. For the past two months, the talented British chef has been cooking at Ion - The Harbour, one of five Maltese restaurants to clinch a Michelin star. He is the highest calibre chef to ever cook in Malta for a long stretch. “I had a lot of opportunities. I love to travel, cook and meet new chefs. When I filtered through the … [Read more...]
New uniforms for Hisa Franko as Ana Ros enters collaboration with designer Matea Benedetti
Ana Ros, chef of Hisa Franko and Matea Benedetti, a Slovenian award-winning fashion designer have created a new range of uniforms for the restaurant which not only use non-animal textiles but also reflect both their deep love for nature. "The new uniforms of the service team reflect the soul of the restaurant and the beautiful environment the restaurant is part of," Ana Ros said about the new collaboration. Ana and Matea met through a common friend and they immediately understood each other and became friends which was no surprise. Matea said: "It is because we both have the same deep love for nature." Ana said she had been following Matea Benedetti's work for some time and had always admired daring people. "Our view of life is similarly colourful but above all it is very close to nature. One morning while I was staring across the meadows towards the mountain Km with coffee in hand, I was thinking about the future. It was just a few weeks before the reopening of the … [Read more...]
Meat or no meat and food in space are this year’s Food meets Science topics
Food meets Science is one of the main events that will be organised as part of The Best Chef Awards taking place on 13 September in Amsterdam. The conference will connect the world of science and gastronomy. The event will include cooking shows and presentations that focus on two main subjects, Food and Space and Meat - No Meat. “Science is an amazing tool to educate and to have a better understanding of things in the culinary world. With that knowledge, farmers, producers, chefs and even guests can make better and more conscious decisions about what they grow, how the fish, what they produce or buy, how they cook and what they eat just to name some examples. Through Food meets Science our goal is to spread that knowledge and education and to provide a worldwide platform to experts that are doing amazing work in both the culinary and the scientific world.” explains Joanna Slusarczyk, neuroscientist and one of the founders of The Best Chef. The lineup of experts has been … [Read more...]
Gelinaz! returns louder, bigger and ‘hopefully bolder’ on August 29 with 150 chefs in 25 cities worldwide
Over 150 chefs in 25 cities worldwide will join forces to conclude the last chapter of the Grand GELINAZ! Shuffle Stay in Tour. What started on 3 December will be finalised on 29 August when some of the world's greatest chefs pay tribute to chefs that have suffered during the COVID-19 pandemic either because their restaurant was forced to close or because they were in between projects. GELINAZ! curator Andrea Petrini, a food writer par excellence told Food and Wine Gazette that this event has been the most complicated to organise. "The second chapter had to be held in January. We then moved it to February and then to May but most places were in lockdown. We have now scheduled it for 29 August and hope that we manage because the reality is that no one believed that this could be done," Andrea said. Earlier this month, three Austrian chefs (known as the Healthy Boy Band) played solo in Vienna as a way to prepare for the final second chapter. Restaurants in many cities around … [Read more...]
Belgium and Luxembourg Michelin Guide to go digital in 2022
MONS: The 2022 edition of the Belgium and Luxembourg Michelin Guide will only be available in digital format, the guide has announced. The presentation of the guide and results will be announced on 21 February at the Royal Theatre in the city of Mons. Announcements for Belgium and Luxembourg used to take place late in the year but the guide announced that this new edition will be held in February to enable the inspectors and Michelin Guide team to have more time to visit restaurants given the difficult context linked to the COVID-19 pandemic. Despite a tough situation for restaurants over the past months, the Michelin Guide said it was engaged on showcasing good restaurants and to honour those who make them what they are. "Since the month of May and the reopening of restaurants, our team of inspectors have been progressively visiting restaurants. They have noticed that despite some very significant challenges faced by restauranteurs they are still doing their utmost to create … [Read more...]