Four new chefs have joined Generation W, the collective of chefs from the Wallonia region of Belgium (the W representing Wallonia). The new chefs are Philippe Meyers, chef of Restaurant Philippe Meyers in Braine-l'Alleud, Stephane Diffels chef of L'Air de Rien in Esneux, Jean-Philippe Watteyne, chef of Icook in Mons and Benoît Van den Brandem chef of Cuisinémoi in Namur. The number of chefs in the collective has now reached 24 and they cover the whole region of Wallonia. The collective also includes over 20 artisanal producers from the region. "Joining Generation W is part of my growth as a chef, and of the importance of sharing and exchanging information with chefs and artisanal producers that have the same passion as I have," said Van den Brandem, chef of Michelin starred Cuisinémoi. Having worked in the business for around 10 years, he loves to focus on terroir, local produce while just cooking them to the bare minimum or even serving them raw to let the taste be as … [Read more...]
Saison is top US restaurant in Opinionated about Dining list
Saison, Joshua Skenes' restaurant has been named the number one restaurant in the United States by the Opinionated about Dining list. The list created by Steve Plotnicki is based on surveys filled by diners. The US list follows the publication of the European list a few days ago and is released just five days before the World's 50 Best restaurant list which will this year be announced in New York for the first time. In awarding Skenes' restaurant, OAD said that the chef serves aged fish, and offers a service of ducks that have been dry-aged for 32 and 70 days. Skenes also pushes the envelope in the way he uses the wood-burning grill on the restaurant’s patio. Rather than cook on a grate, Skenes might place ingredients directly in the ash or set them right next to a pile of flaming logs. Skenes has moved Saison into shiny new quarters in San Francisco’s SoMa district; he also serves a more casual menu in the restaurant’s lounge. Skenes also recently added an eight-person … [Read more...]
Changes to 51-100 positions of World’s 50 Best list: The Jane in Antwerp is newcomer to the list in 54th place
The Jane, the restaurant that has been in the news for the past two years because of its stunning design has made it to the 54th place of the World's 50 Best Restaurants list. The restaurant, based in Antwerp is the result of a partnership between world renowned chef Sergio Herman (above in the picture) and Nick Bril. The two worked together at three Michelin star restaurant Oud Sluis before they opened the restaurant in a former church in what is considered to be one of the most stunning restaurants of the world. Just a week before the World's Best 50 restaurants announces its top 50 restaurants, the list that has become an annual fixture for foodies around the world announced the restaurants in 51st to 100th place. There were a few surprises in the list including 15 new restaurants. Seven restaurants in the top 50 list have dropped positions. These are Chateaubriand from 21st to 74th place, Aqua from 33rd to 63rd place, Astrance from 36th place to 57th place, Mani from … [Read more...]
SummerFest celebrates the start of summer in Cadzand
For many days, there has been no respite to the rain in Northern Europe and the rainy weather was threatening to cause havoc with the Summer Fest, the festival to launch summer organised by Inspired Events and Syrco Bakker (chef of Pure C). The dark clouds and rain of the previous days made way for the sun and the event was organised on a glorious spring day which created the perfect setting for a celebration to welcome summer around dance, art, music, food and drink. A very good crowd turned up for the second edition of the Summerfest organised by Syrco Bakker, chef of Michelin star Pure C. Among the guests at the Summer Fest were Sergio Herman (The Jane and Pure C), Gert de Mangeleer from Hertog Jan, Andreas Caminada from Schauenstein and Sven Elverfeld from Aqua. Belgian butcher Hendrik Dierendonck was also present showcasing his renowned butchery and cookery skills as he showcased his dry-aged beef. The event had started the day earlier with a lunch at Pure C which … [Read more...]
San Degeimbre creates menu for new temporary rooftop restaurant in Brussels
After the successful opening of San Degeimbre's restaurant San in Rue de Flandres in central Brussels, the two starred Michelin chef of L'Air du Temps has created a menu for Orangery, a new rooftop restaurant that opened on 1 June and which will remain open until 30 September. In the heart of Brussels, the new restaurant can be found at the top floor of Parking 58 at 1 Rue de l’Evêque. The location has been known among Brussels insiders as the car park from which you can get a stunning view of Brussels from its top floors. The menu, created by Degeimbre, will change every 15 days. The owners of the parking have created this temporary restaurant with a breathtaking view. The restaurant is open for lunch from Monday to Friday. A temporary bar, Skybar 58 will be open on the weekends. The rooftop also houses a stunning garden from which to savour either the four-course lunch menu, the cocktails served in the evening at the bar, or to soak in the 360 views of Brussels. … [Read more...]
Christian Puglisi announces the start of a next chapter for himself and Relæ
Chef Christian F. Puglisi has announced the start of a new chapter for his restaurant and himself. Chef of world famous Danish restaurant Relæ which he opened in 2010 on a rough, run down stretch of one of Copenhagen's most crime-ridden streets, the restaurant has been serving impeccable, intelligent, sustainable and plate-centric food of the highest quality in a setting that was devoid of pretention and frills of conventional high-end restaurant dining. Today, the chef has announced that he is leaving the kitchen in the hands of his creative sparring partner Jon Tam. Instead, Puglisi will be focusing on the "Farm of Ideas" an experimental organic farm that will supply all his restaurants with the produce and freshest ideas. Writing on his Tumblr page, Puglisi said now was the time for change. "I have loved being able to work creatively. It has been my privilige to create myself a space where I could establish what I feel is my own cuisine, Relæ’s cuisine. Cooking vegetables … [Read more...]
Manresa’s David Kinch is first guest chef for Mirazur’s 10 year anniversary celebration
David Kinch, chef and owner of the three-Michelin star Manresa restaurant in Northern California, is the inaugural guest chef at chef Mauro Colagreco’s 10th anniversary celebration of Mirazur restaurant on Friday May 27. He will be the first of a list of ten illustrious chefs to cook at the restaurant throughout the year. Kinch brings the famed contemporary California cuisine of Manresa to Mirazur for one evening. Longtime friends and colleagues, Kinch and Colagreco have collaborated several times in the past at Manresa and Mirazur. “I could not be more excited to celebrate this milestone with him,” says Kinch. “It is rare for us to bring the restaurant on the road and we are looking forward to taking over the kitchen at Mirazur and creating the Manresa experience for the restaurant and its guests.” Kinch has forged a distinctive culinary path putting him at the forefront of new contemporary California cuisine. His philosophy is fostered by the terroir, or “sense of place” of … [Read more...]
WY welcomes Isabelle Arpin as new chef at the Mercedes House in Brussels
Isabelle Arpin, the Michelin star chef of restaurant Alexandre in Brussels (which also received 16 of 20 from Gault&Millau) will be taking over the kitchen of WY (Welcome You) at the Mercedes House in the Sablon area of Brussels. The French chef, who succeeded Alexandre Dionisio at Alexandre when he moved to La Villa in the Sky has already started work on the menu of the restaurant but will formally take over in around 2 weeks, Gault&Millau announced today. The news that the chef was leaving Alexandre has been going around Brussels circles and now has been confirmed. Before Alexandre, Isabelle, worked at Auteuil in Ostende. She studied finance before deciding by chance that she would take cooking as her career. WY which is known as the Mercedes-Benz and Smart showroom of central Brussels was the first ever car showroom in the world to earn a Michelin star under Bart De Pooter. … [Read more...]
Alain Passard is Opinionated about Dining’s top European choice for 2016
Alain Passard’s restaurant L’Arpege has been voted the number one restaurant in the newly released top 100 plus European restaurants 2016 list released by Opinionated about Dining on 23 May 2016. The chef who mentored some of the top chefs in the world including Pascal Barbot, Magnus Nilsson and Mauro Colagreco, is known for fostering the vegetable-oriented minimalist cuisine movement. Eneko Atxa, chef of Azurmendi, who was number 1 on the list last year placed second followed by Belgian chef Kobe Desramaults (the latest chef to be interviewed by Food and Wine Gazette here) who placed third. Fourth was Magnus Nilsson with his restaurant Faviken and fifth came Noma’s Rene Redzepi. Four Belgians are in the top 50 positions of the list. San Degeimbre of L'Air du Temps is in 29th position, Gert De Mangeleer of Hertog Jan is in 34th place while Peter Goossens of Hof Van Cleve was in 44th place. There are 10 French restaurants and 1o Spanish restaurants in the top 50. The … [Read more...]
Syrco Bakker launches unique liqueur Hierbas de las Dunas in Belgium and the Netherlands
Hierbas de las Dunas, a new unique flavourful liqueur made from fresh organic dune herbs was officially launched this week in the Netherlands and Belgium. It is the creation of top chef Syrco Bakker (restaurant Pure C, Cadzand). The liqueur is made from 18 different types of herbs, flowers and plants from Cadzand's dunes. Usually liqueurs are made using only fresh ingredients. This technique gives Hierbas de las Dunas a pure, salty-sweet flavour that makes it a perfect apéritif, after-dinner drink or cocktail ingredient. The liqueur was launched in Amsterdam and Antwerp on 2 May. It is the perfect way to start the sunny season and it is already available in dozens of stores and shops and soon on their own online store. The price of the 50cl bottle is € 27.50. Bakker, is the chef of Pure-C in Cadzand which forms part of Sergio Herman's group of restaurants and is also founder of Inspired Events which promotes the food region of Zeeland. The Dutch chef told Food and Wine … [Read more...]