For its 2019 Brussels edition, Dinner in the Sky will head to the Canal, opposite the future Kanal Pompidou Museum. Since its launch in Brussels in 2006, Dinner in the Sky has always focused on making its guests experience "childhood dreams". Whether in Belgium or in the 70 countries where the concept has been developed. This year, that magic takes place on the water: the Dinner in the Sky tables will be put on the canal. Literally. Guests will be greeted "on the water" at the foot of the Quai Beco. A surreal introduction to say the least, before dinner which will take place at 50 metres up in the air. An hour and a half of gastronomic delight with a 5-course menu prepared and served by a starred chef and a unique view on the Port of Brussels, Tour and Taxis, the future Kanal Pompidou Museum. This journey unlike any other will be led by 12 chefs, totalling 17 stars: Yves Mattagne (Sea Grill**), David Martin (La Paix**), Pierre Résimont (L'Eau Vive**), Alexandre … [Read more...]
Archives for May 2019
Two brothers from another sea: Kobus van der Merwe to cook with Willem Hiele in Belgium and South Africa
Chefs Willem Hiele and Kobus van der Merwe, from Belgium and South Africa respectively, have a lot of things in common despite the fact that they cook and live thousands of kilometres apart. The two chefs will organise a unique interactive experience that takes place in Flanders Belgium and on the West Coast in South Africa. The first leg of this home and away experience, to use the football analogy given we are in full Champions League with all the excitement it has produced, will take place at Willem Hiele, the restaurant in Koksijde, Belgium. South African chef Kobus van der Merwe needs no introduction. He has been dubbed the ‘René Redzepi of South Africa’ and rose to fame at the launch of the World Restaurant Awards where he claimed the titles for ‘Off-Map Destination restaurant’ as well as the Restaurant of the Year. On the other hand, Willem Hiele, is slowly but surely making a name for himself in food circles. The Flemish Viking, as he is sometimes known, is one of … [Read more...]
Three Sauvignon Blancs from the master of minerality Hannes Sabathi
Hannes Sabathi, the congenial winegrower from the Südsteiermark loves the distinctive mineral interplay of different soils in wine and is completely dedicated to the vinification of these sophisticated expressions. He realised at a young age that for him the truth about wine lay in the soil. Since then, the terroir fanatic has worked without compromise to vinify wines from various sites in a way that faithfully expresses their contrastive character. The wines of Hannes Sabathi can always be recognised by their clarity, depth and precise personifications of the soil. Hannes Sabathi is frequently called ‘the Sabathi with the roots’. This, of course, stems from the visual appearance of the labels, but it conceals a much deeper truth. Hannes Sabathi loves the soil! In his vineyards, he has dug many holes and investigated the soils, in order to better understand the interaction of soil and grape variety. ‘It is from the soil that a wine gets its unmistakable character. This … [Read more...]
Magnus Nilsson to close Faviken in December 2019: “For the first time I woke up and did not feel excited to go to work”
Magnus Nilsson, chef of the famous Swedish restaurant Faviken has announced he will be closing the restaurant in December 2019. The Swedish chef said that he began to feel that the restaurant had to come to an end. "It would be impossible to run a restaurant like this without it turning into a fake experience. I am not interested in making this project that has been run on intense passion from a large group of people almost 11 full years into something less good," he said. "I've always known that Faviken was not going to be forever. To run a place like Faviken, the thing you need to feel each morning is excitement. One morning I just woke up and for the first time I did not feel excited to go to work," he said. The chef gave an interview to the Los Angeles Times (see below). Faviken is a unique restaurant that is in the middle of the Swedish countryside far away from the Swedish capital. It was considered to be the 'destination' restaurant given the fact that you … [Read more...]
Sabine Caubarrere on discovering sourdough in Uruguay
In Borneo, Isabel Gilbert Palmer discovered Argentine chef Sabine Caubarrere who after her culinary studies in Buenos Aires Culinary Arts and Business Administration at IAG (Instituto Argentino de Gastronomía) and the UADE (Universidad Argentina de la Empresa) and before her current project in Uruguay travelled and worked in Spain. How was Spain? I stayed there for 6 months, 1 month and a half in Valladolid, where together with 11 other international students I studied at Escuela Internacional de Valladolid Fernando Perez while training in some typical restaurants in the city. Then we all got separated for three months training in fine dining restaurants. The restaurant I went to was Casa Solla in Pontevedra-Galicia which had a Michelin star and then later in France at Mirazur in Menton and the last months of In de Wulf with Kobe Desramaults until he closed the restaurant. And how did you find your way to Dranouter ? I was accepted for a 3 month training at … [Read more...]
Cooking on the frontier: a culinary trip to Ana Ros and Antonia Klugmann
A small road sign on the way to L’Argine a Venco leads you to a small country road which takes you to Antonia Klugmann’s restaurant. Opposite is a sign saying Slovenia is just two kilometres away. A further 36 kilometres or just over a half hour drive is Hisa Franko, the restaurant of Ana Ros and Valter Kramer which has put Slovenia on the culinary map. This is Mitteleuropa or the German term for Middle or Central Europe. And here is home to two of Europe’s leading female chefs, both valid reasons for a gastronomic trip but also exceptionally close to each other to be worth combining them. There are similarities between the two chefs who find themselves working so close to each other on either side of the Italian and Slovenian border. They both have a very deep connection to their region and their territory and they both have rose to fame thanks to their cooking and television. Ana Ros was well known in gastronomic circles before Chef’s Table on Netflix but the episode in that … [Read more...]
Da Costa, Niederkofler, Nørregaard and Rodrigues to participate in fourth edition of Foodfest
The first four international chefs that will take part in the fourth edition of Foodfest, the event organised in the Netherlands by Sergio Herman, Syrco Bakker and Iman Soomers were announced. The event will be held on 2 and 3 June in Cadzand at the Martiem Plaza platform next to restaurant AIRrepublic. Quique Dacosta of three Michelin star restaurant by the same name and Norbert Niederkofler will prepare an exclusive lunch and dinner at Pure C together with Sergio Herman and Syrco Bakker on Sunday. Quique Da Costa began working in what is his restaurant El Poblet in 1988. Today he is recognised around the world for his artistic expression in the kitchen. He uses his culture, territory and way of life. On the other hand, Norbert Niederkofler is executive chef at St. Hubertus. The restaurant was awarded 3 Michelin stars in 2017. Norbert has been chef of the restaurant for over 20 years. His cuisine is based on a profound principle of respect for the rhythms of nature and the … [Read more...]