Anne-Sophie Pic, the chef of three Michelin star restaurant Maison Pic in Valence, France and one of the most influential French chefs will cook at L'Air du Temps in Belgium on Thursday 16 May. This will be the third collaboration dinner that Belgian chef Sang-Hoon Degeimbre will organise at the Liernu restaurant. Earlier this year, Andreas Caminada, chef and owner of three Michelin star Swiss restaurant Schloss Schauenstein cooked for the first time in Belgium at the two Michelin star restaurant L’ Air du Temps. Sang-hoon and Anne-Sophie Pic will share their vision on produce and terroir at this unique dinner. At Maison Pic, Anne-Sophie experiments with combinations of flavours. In some dishes, she presents up to five aromatic groups while making each taste visible and legible with all elements counting. She says it is the 'game of balance and audacity that interests me and I wish to present with my teams.' Under the theme PLAYFOOD, the Belgian chef is … [Read more...]
Archives for April 2019
Brussels restaurant Bon Bon launches app
Brussels restaurant Bon Bon of chef Christophe Hardiquest has launched an app which will allow clients to book tables that become available at the last minute. Customers who download the app on their smartphones (iPhone or Android) will be able to receive notifications when a table is available but will also be able to get advance notice for events that take place at the restaurant. Chef Christophe Hardiquest last year embarked on a mission to discover and modernise old Brussels recipes and invited chefs from around the world for Bon Bon Origins. The project was born out of the desire of the Belgian chef to rediscover traditional Belgian recipes that have stood the test of time but deconstructing them and bringing them to life again in a contemporary way. The App also enables client to reserve a table with one click and also to consult the menu of the restaurant. … [Read more...]
Mauro Colagreco to host Julien Royer for four hands dinner at Mirazur in May
On Wednesday 15th of May 2019, three Michelin starred restaurant Mirazur will open its doors for an unforgettable collaborative dinner. Chef Mauro Colagreco invites Julien Royer, chef and co-owner of two Michelin starred Odette in Singapore, to cook alongside him at Mirazur for one night only. Currently no.3 in The World's 50 Best Restaurants, Mirazur’s Chef Patron Mauro Colagreco uses the finest local ingredients to express his passion for the Cote d’Azur’s culinary landscape. Recently awarded the No 1 slot on Asia’s 50 Best Restaurants 2019, Odette’s Julien Royer invites us to discover his modern French cuisine, guided by his lifelong respect for seasonality, terroir and artisanal produce. Together these two ground breaking chefs will push the geographic and culinary boundaries for one unforgettable dining experience. Menu will be priced at 260€ per guest with an accompanying wine pairing also available for 160€. Chef Julien Royer is a French chef and the … [Read more...]
François Lurton creates a special vermouth
François Lurton, from the eponymous winegrowing dynasty in Bordeaux, not only vinifies excellent wines in South America and Europe, but also has a great passion for distinctive distillates. After the rousing success of his Sorgin, a gin distilled from Sauvignon Blanc, he and his partner Sabine Jaren have now created a vermouth – from this same grape variety. Hardly anyone in the world knows the Sauvignon Blanc as well as Lurton, and even fewer have the opportunity to vinify this grape variety on as many diverse and exciting terroirs as he does, in Spain, France, Argentina & Chile. This has led him in recent years to go one step further and see – in addition to the wine – what outstanding specialty items he could create from it. For a long time, he had played with the notion of making a vermouth. After the great success of Sorgin, he did not hesitate for long and began to develop the new idea. A tribute to his great-grandfather The vermouth is called … [Read more...]
Junghyan Park to cook at Tate Dining Room in Hong Kong
On the evenings of 28 and 29 May, Vicky Lau, chef of one-Michelin- starred Relais & Châteaux member Tate Dining Room will host a highly anticipated culinary collaboration with guest chef Junghyun ‘JP’Park of Atomix. This is the first visit of the guest chef Junghyun Park to Hong Kong. Praised by critics as one of New York City’s hottest new restaurants, Atomix is the innovative one-Michelin-starred Korean fine dining concept by husband-and-wife team Junghyun and Ellia Park. Successfully fusing traditions from their native Korean roots with a progressive vision, the couple launched Atomix in the heart of NoMad as a follow-up project to their first-born restaurant, Atoboy. Not even a full year into its opening, Atomix was awarded one Michelin star amid glowing reviews from the nation’s top publications. Among its many accolades include New York Times’ Top 10 New Restaurants 2018, Esquire’s Best New Restaurants in America, OAD’s Top 100 North American Restaurants 2019 … [Read more...]
Death of Belgian chef Eric Martin announced
Belgian gastronomy is mourning Eric Martin, chef and owner of Maison Lemonnier who was unexpectedly found dead in his room last Saturday during a holiday abroad. His son, Tristan and the team at Maison Lemmonier said that just like Eric would have wanted, they will remain open and will continue to receive guests as they have done for the past 15 years from Thursday 19th April. The father and son duo had been working together since 2008. Their hotel and restaurant, Maison Lemonnier is found in the idyllic Lavaux-Ste-Anne in the Belgian Ardennes. Eric studied law but had already made his decision that he would cook instead. His son followed in his footsteps and after studying at Paul Bocuse Institute joined him in Maison Lemonnier in spring 2008. Eric's philosophy was always that of taking all the necessary time to prepare food and to eat food. Their restaurant had one of the most impressive wine lists in Belgium. Pierre Resimont, chef of L'Eau Vive and a friend of … [Read more...]
Afton Halloran, the roast beef rebellion and 10 European food trends
At the age of 11, Afton Halloran decided to become vegetarian. A year later, at school, she had to learn to cook during a home economics class. The class started with how to make a proper English tea but as weeks went by things became more sophisticated and the pupils learnt to make cookies, soup etc. One day, they had to learn how to make a proper roast beef dinner. “When I heard this, I went to the teacher and told her that I had no reason to learn this recipe because I had become a vegetarian. At first the teacher looked in shock, then she became angry and asked and just how do you think that you will ever find a husband.” Afton Halloran was speaking at the European Food Summit organised in Ljubljana last month. Dr Halloran has over the past 12 years built up a robust background in the field of sustainable food systems and she is also consultant to the Nordic Council of Ministers working on a project called the Nordic Food Policy Lab. Although she is no longer vegetarian … [Read more...]
Alberto Landgraf: Silence is underrated
Most chefs you speak have that aha moment when they realised cooking was going to be their vocation. For some it was cooking with their mother or grandmother or remembering something they had eaten which triggered that spark. Not for Alberto Landgraf, chef of Rio de Janeiro restaurant Oteque. "For me it was different because I went to London to study English and finish my studies. My mother was an English teacher and wanted me to finish my studies in England. For some reason, I ended up working in a kitchen," he told Food and Wine Gazette in an interview. The chef who is slowly but surely putting Rio de Janeiro on the food map thanks to his work at Oteque could not crack an egg when he arrived in London. He found himself working in a kitchen to be able to extend his stay and this triggered his interest. "I thought this was the best place to be because I am a very active person, have always been involved in all kinds of sports, loved adrenaline and the rush it brings to you." … [Read more...]
Sauce by The Langham to launch soon
Sauce by The Langham is an expert-led cookery school located within The Langham, London that is set to launch in mid-May 2019. It will offer a range of classes that have been enthusiastically designed to put the joy into cooking. Tucked away in the heart of the five star hotel, Sauce’s top of the range kitchen is the place in which trade secrets will be shared and the best ingredients will be available for preparations. Experiences inspired by all of The Langham’s renowned outlets including Palm Court, Artesian, Roux at The Landau, and The Wigmore will be offered, alongside classes led by executive chef, Chris King and Michel Roux Jr who will share and explore the delights of cooking (and eating!). Classes at Sauce will be interactive, inspiring, and, most importantly, fun. The school is a space to create great memories and gain priceless knowledge from leading experts within their field. Whether it’s a desire to master the basics or pick the brains of a favourite chef, Sauce will … [Read more...]
Playfood 2 at L’Air du Temps: Andreas Caminada cooks for the first time in Belgium
Andreas Caminada, chef and owner of three Michelin star Swiss restaurant Schloss Schauenstein was recently in Liernu, Belgium to cook at L' Air du Temps, the restaurant of chef Sang Hoon Degeimbre. Under the theme PLAYFOOD, the Belgian chef is inviting a number of international top chefs to cook at the restaurant following the refurbishment of the restaurant last year. The first guest of Sang-Hoon was Swedish chef Magnus Ek who visited the newly refurbished restaurant with its impressive dining room overlooking the extensive vegetable garden and the countryside of Liernu. Caminada was the second chef to visit the restaurant and he will be followed by Dominique Crenn from the United States and Mauro Colagreco later this year. For the dinner, Caminada and San presented a harmonious menu which featured a number of their signature dishes. This was the first ever time that Caminada cooked in Belgium. The day before the four hands dinner at L'Air du Temps, he presented … [Read more...]