Uliassi was awarded with 3 Michelin stars in Italy when the French tyre company announced the publication of the new guide for 2019 in Italy. The 'seafood' restaurant of chef Mauro Uliassi is by the sea in Senigallia, Italy between the port channel and the beach. His cuisine is defined as simple and contemporary because it uses the best of today's technology while at the same time keeping to its traditional roots. The chef describes his cuisine as one that is continuously evolving and is influenced by his travels and his surroundings. Chef Mauro Uliassi opened the restaurant with Catia in 1990 and has ratings of 19 in the Guida del Espresso (among the highest). He joins the likes of Massimo Bottura's Osteria Francescana, Enrico Crippa's Piazza Duomo, Niko Romito's Reale and Massimiliano Alajmo's Le Calandre with three Michelin stars. The number of 3 Michelin star restaurants in Italy now stands at 10. The other 3 Michelin star restaurants are St. Hubertus, Da Vittorio. … [Read more...]
Archives for November 2018
Limited edition panettone by Niko Romito on sale
The famous Panettone Niko Romito, that is produced in the bread baking laboratory PANE in Castel di Sangro close to the three Michelin star restaurant Reale is on sale and available for distribution across Europe. Only 2,000 pieces are produced in two versions, the classic and one with chocolate. The daily baking process is long and accurate, the preparation takes place over three days and includes three progressive leavening phases. Flour, natural yeast, eggs, vanilla beans, butter, "Sulla" honey, home-made candied orange zests, chocolate pearls or golden raisins are the ingredients used to make this panettone. The process to make this panettone ensures that it is incrediibly soft and has a creamy texture. The Italian chef, Niko Romito, is known for perfecting the art of baking making bread that has become famous around the world. the bread, created in the same laboratory, is also available in his restaurants Spazio Niko Romito in Milan and in Rome. The panettone is a … [Read more...]
10 lessons we learned from Kasper Kurdhal (Le Chalet de la Forêt)
Kasper Kurdhal, executive chef of Le Chalet de la Forêt in Brussels, Belgium loves intellectual stimulation, discussion and reading. It is what guides him in his interactions with chef patron Pascal Devalkeneer and it is also what he cherishes in his friendships. Here are 10 lessons I've learned from my long conversation with this talented Danish chef. Learn to say no: At the age of 27, Kasper Kurdhal could have gone to Seville to open a restaurant for Ferran Adria. Most people would have jumped at such an opportunity but Kasper thought this offer was too good to be true. The reason was not for lack of experience or self-confidence or even age but rather because he did not want to become a 'product' of the el Bulli method for the rest of his life. Ferran Adria not only understood the decision but also told him he was right at that stage. Sometimes, it is best to take a step back and say no. Even when others might tell you otherwise. Identify what can hold you back and take … [Read more...]
Impressive evolution at Risette, Valletta
In 2016, French chef Claude Bosi closed Hibiscus in London. On the closing night, Maltese chef Andrew Borg, who had worked at the two Michelin star restaurant with Claude Bosi, decided to surprise his mentor and former boss and booked to go for the final dinner. It is what the young Maltese chef loves doing. When he has the time, he is travelling in search of ideas and flavours and these experiences are starting to be reflected in Risette's cuisine. Since the end of 2017, he is at the helm of this restaurant that is housed in one of Valletta’s top boutique hotels, Casa Ellul which forms part of the Small Luxury Hotels of the World collection. Months after the opening, you can say the evolution has been impressive. He has surrounded himself with a solid team which makes this restaurant one of Malta’s top food spots if not the best. Together with sous chef Kurt Micallef and pastry chef David Tanti, he has created an excellent dining spot making use of exceptional produce and using … [Read more...]
New winemakers for Three Brothers Winery
Just two weeks before harvest began for the 2018 vintage, Kim White has joined the production team at Three Brothers Wineries and Estates as head winemaker. Paige Vinson was also appointed as assistant winemaker. The change came after winemaker Aaron Roisen announced he had accepted a new position at Dr. Frank Winery. White’s love of science and the ability to be creative are what attracted her to the wine industry and she enthusiastically describes her work as the best of both worlds. She has an impressive resume including harvest experience in Washington State, Australia and France. Before joining the Three Brother’s team as Head Winemaker, White was the Assistant Winemaker at Sheldrake Point Winery. “We’re thrilled to have Kim join our team. The professionalism and passion she shows for her craft are second to none,” says Erica Paolicelli, Co-owner. “She’s enthusiastic and ready to make her mark in our region”. Joining White in the cellar is Paige Vinson, who after … [Read more...]
Brussels: Russian night to inaugurate winter season at Le Chalet de la Forêt
Le Chalet de la Forêt, one of Brussels top restaurants will be organising a Russian night on Saturday 24 November at 8pm. Executive chef Kasper Kurdhal told Food and Wine Gazette that the dinner will inaugurate the winter season at the restaurant. "It is the start of winter. The restaurant will be decorated for Christmas from two days before the event and we wanted to initiate the winter season with this themed dinner. Russia provided the inspiration since the start of winter brings with it the cold, the Vodka, the sour cream," he said. "We want to create an event that can be repeated next year. We might also have other themed nights but we will see how this goes," Kasper said. Chef Pascal Devalkeneer and Kasper Kurdhal will be immersing guests into the world of Russian folklore, tradition and caviar. The menu offers a range of dishes using different Russian caviar and promises to be intriguing.Sommelier Olivier De Joncker will be pairing champagne, wines and vodka with the … [Read more...]
Record 2018 vintage for Austrian wine
The 2018 vintage, the earliest harvest ever recorded in Austria will exceed the previous year's volume with the most recent data from Statistik Austria estimating about 3.2 million hectolitres! Growers are reportedly pleased with the fine quality of the grapes, which could for the most part be harvested this year without much concern over potential diseases. Winegrowers were granted a nationwide increase of 20 per cent in the maximum yield per hectare to partially offset their crop losses from the 2017 vintage. More modest harvests More modest harvests were recorded in certain areas because of extreme drought like in Niederösterreich or excessive precipitation like in Südsteiermark. 2018: the weather After a very warm January, cold conditions in February and March led to a later-than-usual budding of the vines, so that in contrast to the previous two years, no damage was suffered from late frosts. The second-warmest springtime since 1767 then enabled the … [Read more...]
Cake and Bubbles in London is Albert Adria’s first venture outside Spain
Albert Adria, voted the World's Best Pastry chef has opened Cakes and Bubbles, the first permanent location outside his native Spain. The dessert only venue opened on 7 November on Regent Street London at the Hotel Café Royal. The Spanish chef, brother of Ferran Adria who together worked at the legendary el Bulli and who today runs a restaurant empire in the el Barri area of Barcelona including Tickets had already opened a successful pop-up at the Hotel Café Royal in 2016 called 50 Days by Albert Adria. The hotel is located between Mayfair and Soho. Cakes and Bubbles is inspired by La Dolca, the much loved area at Tickets in Barcelona which is reserved for all things sweet. Guests at the new location will be able to taste a parade of desserts which include the renowned Tickets 'cheescake' and other classics such as egg flan and airwaffles amongst other creative desserts and traditional pastries. A wide selection of Champagnes and sparkling wines from some of the top wine … [Read more...]
Niepoort’s 1863 port decanter sells for 100,000 Euros
A decanter by Lalique containing Niepoort's port wine from 1863 has been auctioned by renowned wine auction house Acker, Merrall & Condit in Hong Kong for more than 100,000 euros on 3 November. It was one of five precious decanters that contained the last few drops of this award-winning score that is not only rare but has scored 100 from US wine critic James Suckling and Jancis Robinson gave it 20 points out of 20. The wine comes from the 1863 harvest. Franciscus Marius Niepoort filled the great vintage in wooden casks and laid it down to rest it in Niepoort’s maturing cellar in Vila Nova de Gaia, where the wine was used for blending the famous Niepoort tawnies. More than forty years later, Dirk Niepoort’s grandfather Eduardo Niepoort transferred the wine that remained into glass demijohns, vessels with a capacity of between eight and eleven litres. Nine demijohns were – as it is noted in Niepoort’s cellar book – filled with the rare vintage on 18 September 1905. The … [Read more...]
David Martin of Brussels restaurant La Paix is chef of the year for Gault & Millau
David Martin, chef of Brussels restaurant La Paix was named chef of the year by Gault & Millau when they announced the publication of the 2019 guide. A year after the chef had been told by Michelin that they had visited his restaurant more than 10 times but didn't consider him worthy of 2 Michelin stars, the French born chef who has been awarded the highest accolade by Gault & Millau for his personality, vision, expertise, creativity and courage. "He is inspired by French, Belgian and Japanese cuisine. This intelligent and enterprising chef has given the restaurant a new identity," said Gault & Millau at the awards ceremony which was attended by over 1,000 guests in the restaurant business in Belgium. Martin was also co-owner of a second Brussels restaurant, Bozar led by chef Karen Torosyan but decided to sell the restaurant to the latter earlier this year. He has opened two fish shops in Wallonia and has taken over the operations of a fish restaurant in Brussels … [Read more...]