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...]
Mauro Colagreco takes the helm of two restaurants within The Maybourne Riviera
Roquebrune-Cap-Martin: Chef Mauro Colagreco will take the helm of two restaurants within The Maybourne Riviera. The soon-to-be-launched hotel joins London's iconic Claridge's, The Connaught and The Berkeley as part of the Maybourne Hotel Group. The restaurants will be housed in the strikingly modernist hotel, built on a rocky peninsula high above the town of Roquebrune-Cap-Martin. His flagship will be Ceto, focusing on the sea and will open on Saturday 9th October. Located on the hotel’s top floor with dramatic panoramic views out over the Mediterranean, it is a true parallel between the sky and sea and will reflect Mauro’s ambition and passion. However, Ceto will be more than just a restaurant, but also a ‘marine culinary workshop’ to deepen knowledge of the region’s aquatic species and research sustainable ecological solutions. Dishes will play with texture, flavour and cooking processes, with the grill the centrepiece of the restaurant’s open kitchen. The menu will … [Read more...]
Gucci Osteria Beverly Hills awarded with a Michelin star
Gucci Osteria Beverly Hills is the second Gucci Osteria da Massimo Bottura to clinch a Michelin star following the success of the first one that opened in Florence, Italy. Promoting modern Italian cuisine while embracing local Californian ingredients, Gucci Osteria is led by the young Italian chef Mattia Agazzi, under the guidance of chef Massimo Bottura of three-star Osteria Francescana in Modena, Italy and Karime Lopez, chef of the first Gucci Osteria in Florence. Gucci Osteria da Massimo Bottura are a series of three contemporary restaurants that share the same values and principles under one Gucci Osteria umbrella. The restaurants are located in Florence, Tokyo and L.A. The Florence restaurant clinched a Michelin star earlier this year under the helm of chef Karime Lopez. Commenting on the award Mattia said, “This is a reward for the whole Gucci Osteria Beverly Hills team. It has been a very challenging time for the global hospitality industry, and we were forced to close … [Read more...]
Pop-up Kokotte: a culinary incubator in Brussels to test new restaurant concepts
BRUSSELS: Regine and Aline did not know what they would face when they opened a temporary pop-up restaurant at Pop-up Kokotte in central Brussels in March 2020. They still remember the day, a Tuesday. Little did they know that by Saturday, they would be shut for good in the first COVID-19 lockdown. Their concept was that of introducing African burgers to gastronomic burgers. The name of the concept, AfroBurgers. The two childhood friends had already tested their concept with a food-truck which worked well and their intention was to get a new experience which would help them open a permanent location. Despite their lack of fortune, they quickly pivoted to delivery and that turned out to be successful. "Even if we closed in September 2020 it was a huge learning experience for us," they said. In their journey, they have been guided by Pop-up Kokotte, an initiative in Brussels which allows young entrepreneurs to test their culinary concept without risk and at a lower-cost. It is … [Read more...]
12 new entries in 51-100 position of The World’s 50 Best Restaurants list
There are twelve new restaurants in the 51-100 positions of the World's 50 Best Restaurants list which returns this year after the cancellation of last year's events. Ahead of the official announcement that will take place in Antwerp, Belgium on 5 October, the World's 50 Best Restaurants has already released the restaurants that have made it to the second half of the list. Among them are 12 new restaurants. The highest new entry is Alchemist, the Copenhagen restaurant the restaurant by Rasmus Monk. Other new entrants are Le Du in Thailand, Sazenka in Japan, Willem Hiele in Belgium, Brat in the UK, El Chato in Colombia, Le Clarence in France, Ikoyi in the UK, Mil in Peru, Fyn in South Africa, Kjolle in Peru and L'Effervesence in Japan. It is still early to draw conclusions on the full list given the top 50 still need to be known. However, there are three restaurants that have clearly fallen from the top 50. These are Schloss Shauenstein, De Librije and … [Read more...]
Franco Pepe gets the Best Chef Pizza award
Franco Pepe is to pizza what Lionel Messi or Cristiano Ronaldo are to football. His work at Pepe in Grani has now be recognised recognised by the Best Chef Awards who awarded him with the Best Chef Pizza price at the 2021 Best Chef Awards that took place in Amsterdam earlier this week. This award highlights the key role the Italian pizzaiolo has had on the international scene. Franco Pepe is one of the most well-known and highly regarded pizzaiolos in the world. For generations, his family has been linked to the gastronomic world and to the art of making bread. But Franco reinvented himself and created a whole new approach, one that is visionary and unique, focusing on one of Italy’s most famous and iconic dishes: pizza. For the first time ever, a Pizzaiolo is being recognized for his work in the context of fine dining and haute cuisine. “Receiving this award is extremely important to me. I’m so proud that my work is being recognized internationally alongside the world’s best … [Read more...]
Chefs United: A big event at Bon Bon in Brussels
Christophe Hardiquest and his Brussels restaurant Bon Bon is not new to big and ambitious events. A few years ago, he welcomed some of the World’s best chefs for a GELINAZ! Brussels Headquarters event that played over four shifts. Now, on the occasion of the World’s 50 Best Restaurants awards taking place in Antwerp in October, he has invited a number of chefs for a one night dinner called Chefs United. Together, the chefs will create a 10 course menu that is expected to create an electric atmosphere. The event takes place on Wednesday 6 October. On the evening Christophe will cook a 10 course dinner together with chefs Himanshu Saini, Maksut Askar, Manu Buffara, Norbert Niederkofler, Selassie Atadika, Riccardo Camanini, Brussels chocolatier Pierre Marcolini, Ana Ros and Paolo Griffa. Bookings will open tomorrow at 11am from the website. This is not the first time that Ana Ros cooks at Bon Bon. She had already been present for a series of events that Christophe Hardiquest … [Read more...]
Chef Dabiz Muñoz wins the Top100, followed by Björn Frantzen and Andoni Luis Aduriz
Chef Dabiz Muñoz of DiverXo in Madrid won The Best Chef Top100 Award during a live awards gala that took place in Amsterdam. Chef Björn Frantzén of Frantzén in Stockholm repeated his second place and also took the award for The Best Chef voted by Chefs. To round up the top three, Andoni Luis Aduriz of Mugaritz in San Sebastián made a huge jump from his previous 45th position on last year's list, to clinch the third spot. “Getting the number one in the Best Chef Awards is the biggest joy. An incredible pride and responsibility. For me, The Best Chef Award is one of the most prestigious publications in the world today, and an award like this is a dream come true. It recognizes many years of creativity, dedication, passion and hard work. The last years in the Xo world have been very intense and brutal, but my team and I are clear that this is only the beginning, and the best is yet to come. There are no limits in sight," said Dabiz Muñoz from restaurant DiverXo in Madrid, Spain, the … [Read more...]