http://www.youtube.com/watch?v=MsHZkFw_-8A I like to go the extra mile to buy good ingredients but given it is August, I need to be sure that shops I buy from are open. Most local shops in Brussels are closed for holidays given they are family run. So I got really excited yesterday when i entered the website of Jack O'Shea yesterday to discover that he would be opening a chophouse in central Brussels in September. Now, Brussels has its fair share of culinary destinations, but I have no doubt that this is going to be an additional 'must visit'. There is no question about the quality of the meat at Jack O'Shea. The meat which you get from this butcher whether it is a Wagyu beef t-bone steak, an Angus beef ribeye, an aged t-bone steak or just sausages from his large range (which includes mustard and spinach, Italian, beef and guiness, chorizo), are all exceptional. With such quality of ingredients and a hot grill, all you need is to make sure you do not overcook the … [Read more...]
Brussels: O Liban – a great Lebanese restaurant in Bascule
There was a sense of disappointment in our family when Giovanni on Chaussee de Vleurgat closed a few years ago. When we arrived in Brussels nearly nine years ago, it was not only close to home but it also served one of the best Italian espressos or cappuccinos you could find in Brussels. Moreover, the cannoli (which we are so accustomed too in Malta) were to die for. Now either my palate has become accustomed to 'worse' coffee or else the Belgian coffee scene has clearly made remarkable improvements. I tend to believe that it is more the latter than the former. Italian food is clearly comfort food but Lebanese food can be exceptional particularly when using fresh ingredients. I can today say that his replacement has proved himself on many occasions over the past years. O Liban is a great place to stop for a quick lunch or dinner. It is also perfect to grab a take-away or to try one of their delicious typical Lebanese 'sandwiches' or pittas. They are all excellent using fresh … [Read more...]
Osteria Francescana – the pursuit of perfection
Italian chef Massimo Bottura is a genius who has brought Italian cuisine to a completely different level. If France is renowned for its obsession with classics and Spain is the culinary hub of innovation, Italy is steeped in tradition. It is a country which takes its critics seriously. I remember a football coach once saying that the country had 60 million football coaches. A chef, I am not sure if it was Bottura, once said that there are as many food critics. These food critics will obsess about whether any fish dish should be served with cheese (this is a taboo for many in Italy) and I can understand why. Italians shudder to think of mixing cheese with fish for example though there are some very minor exceptions. You can normally spot an authentic Italian pizzeria anywhere in the world by looking for their Pizza Marinara. If it has mozzarella, the chances are it is not run by Italians. Bottura, with his Osteria Francescana, however, plays in a different league. Having gone in … [Read more...]
Rene Redzepi (Noma) – breaking new ground
36-year-old Rene Redzepi is on top of the culinary world again after regaining top spot for his restaurant Noma in the World's 50 best restaurants. Yesterday he was in Gent to present his new book A Work in Progress which is part journal, part recipe book and a flick book. He gave an inspirational talk while reading parts of his journal which recounts the day-to-day life at Noma. I went thanks to our dear friends from Gent, Anna and Marteen of Villa Bardon. The stress to get there was probably worse than manning a station on a busy evening in a restaurant. The traffic to get out of Brussels was horrendous. Redzepi is one of few chefs who have managed to take food to a level of creativity that can inspire people. These chefs, like Adria, Bottura, Blumenthal and the Roca brothers have broken away from traditions while at the same time going back to the roots. They break taboos or preconceived ideas and perceptions. As he himself says, it would have been unimaginable 10 or 20 … [Read more...]
Food as art – a great chef
A picture is worth a thousand words. At Osteria Francescana … [Read more...]
Follow your passion
Massimo Bottura is not your normal run of the mill chef. He is a man with a vision – combining modern art with avant-garde cuisine while at the same time respecting nature's provenance. Having quit studying law after finding that a trattoria was up for sale on the outskirts of Modena he has gone from strength to strength reaching the pinnacles of international cuisine by reconstructing Italian traditions and humble ingredients into something one can be awed with. Like an epic football final or a brilliant art exhibition where you would continue to talk about it until your friends get fed up, Bottura's food has a somewhat similar effect. Bottura has a simple philosophy – follow your passion and express your emotions in what you do. You can only admire him for this. He resonates this philosophy when you enter his world. It is probably the dream of many people who are stuck in their daily routines to do what they would love but who might not have the courage to follow their passions or … [Read more...]