HONG KONG: Chef Ricardo Chaneton, formerly Head Chef of the 3 Michelin Star and World’s no 1 restaurant (2019) Mirazur is set to open his first restaurant MONO in Hong Kong together with JIA Group, the Hong Kong- based hospitality firm that operates 14 restaurants in Hong Kong founded by Yenn Wong. MONO will open its doors on On Lan Street, Central, introducing a new take on contemporary French cuisine by South American-born Ricardo, who has worked and trained extensively in French cuisine throughout this career. Most recently, he was the Executive Chef of Petrus at Island Shangri-La Hong Kong, where he spent 4 years leading an award-winning team. The Definition of MONO MONO will take inspiration from the same essentialist approach but towards cuisine, focusing on a single, ingredients-driven seasonal tasting menu within an intimate 30-seater space. The restaurant features counter seating and a surrounding dining area that can also be converted into a private dining room. … [Read more...]
Archives for November 2019
Mudec in Milan is 11th 3 Michelin star restaurant in Italy
PIACENZA: Mudec in Milan, a restaurant of chef Enrico Bartolini is the 11th Italian 3 Michelin star restaurant when the results for Italy were unveiled in Piacenza today. Enrico Bartolini, who was already the holder of most stars in Italy for his restaurant was the star of the show as another of his restaurants, Glam in Venice clinched a second star. He also has one star at four other restaurants; Casual, La Trattoria, Locanda del Sant'Uffizio and Poggiorosso. The chef said on his Instagram account: "A unique emotion. Thank you. I feel like crying." Bartolini was born in 1979 as is originally from Castelmartini in Tuscany. He is the only chef in the history of the Michelin Guide to have been awarded four stars at the same time. Karime Lopez, chef of Massimo Bottura's Gucci Osteria in Florence was the only female chef to clinch a Michelin star in this edition. Gianluca Gorini of Da Gorini restaurant, considered to be one of Italy's rising young stars also clinched a star … [Read more...]
Beirut Nights marks Ghina Bazzi’s return back to professional cooking
After years of experience cooking with top chefs including David Scabin and Kasper Kurdahl, Lebanese born Ghina Bazzi, with a heavy heart, took one of her toughest decisions in life. She decided to leave Combal.Zero so that she could focus on starting a family. “It was one of the hardest choice I ever made even though for years I have enjoyed every moment with my children and husband. But I felt there was still a story to be told so I am back but this time on my terms and in my own way,” Ghina told Food and Wine Gazette. She was speaking after the first event she organised in Antwerp last month called ‘Beirut Nights’ which sold out very quickly. “The event came about because I wanted to bring people together in a beautiful setting around table filled with generous servings of non pretentious food and of course music! I wanted to create a concept around sharing, after all the culinary world is all around sharing.” The Beirut Nights event featured long tables, food sharing … [Read more...]
Bert Meewis is Gault & Millau chef of the year 2020 in Belgium
Bert Meewis, chef of Restaurant Slagmolen in Oudsbergen in the province of Limbourg is the Belgian chef of the year for Gault & Millau. Top performers in the guide this year are Boury, Le Coq aux Champs and La Paix who all scored 17.5, Bozar and Vrijmoed with 17 points and Kano, t’Korennaer, Schatteman, Sir Kwinten and Willem Hiele, all with 16 points. The two restaurants Hof Van Cleve and Bon Bon kept their top score of 19.5 out of a maximum 20. Hof Van Cleve clinched the 5 golden chef hats this year. Among the young chefs of the year are Glenn Verhasselt (Sir Kwinten - Lennik) for Flanders, Jean Vrijdaghs and Sébastien Hankard (Le Gastronome - Paliseul) for Wallonia and Grégoire Gillard (Barge - Brussels) for the Brussels region. The thematic results for 2020 were as follows Front of house of the Year: Anca Petrescu (Alexandre - Brussels) Italian Chef of the Year: Eros Tomassetti (Diverso - Westerlo) Asian restaurant of the Year: Dim Dining (Antwerp) Best … [Read more...]
Sicilian Ciccio Sultano hits back at Carlo Cracco’s north/south jibe: ‘Nothing new has been invented since Ferran Adrià’
Sicilian chef Ciccio Sultano has hit back at a north/south jibe by Italian celebrity chef Carlo Cracco. In a recent interview that the Milanese chef Carlo Cracco gave to Cucina Corriere he said that in the North change is normal. This is maybe due to the fact that in the south, a chef has a more solid tradition and a better selection of local produce. But the Sicilian chef of Ristorante Duomo, one of two Michelin star restaurants in Sicily said he did not understand this comment despite the respect he had for Carlo. "I cannot understand why a chef should make a distinction between the north and south insisting that those with traditions and more produce are less creative than those without who are therefore more inventive." Are we sure of this he asked. In a post on Facebook, Ciccio said which is the modern cuisine that is lacking in the south. "I translate and betray traditions on a daily basis like many other colleagues that work south of the River Po. And most of all, after … [Read more...]
Once upon a kitchen features Massimo Bottura, Mauro Colagreco, Alex Atala and Antonio Bachour
Four of the greatest chefs in the world will be travelling to Miami Beach in December for what promises to be one of the most extraordinary culinary experiences in the World. GR8 Group, the leading international agency for distinctive VIP travel and luxury events has unveiled South Florida as its 2019 destination for "Once Upon a Kitchen" a bucket list-worthy epicurean extravaganza that will unique a quarter of culinary masters: Massimo Bottura, Mauro Colagreco, Alex Atala and Antonio Bachour. Now in its third edition, this collaboration will take place on Sunday 1 December at the Frank Gehry-designed New World Symphony concert hall in South Beach. The first two editions took place in New York. The event will start with a VIP cocktail reception on the rooftop with the biochemistry guru turned alchemist Alex Ott who will create some elixirs and wine expert Robert Cipresso presenting the wines for the general cocktail in the lobby. A seven course wine paired dinner will … [Read more...]
Alchemist named “Restaurant of the Year” in Denmark
COPENHAGEN: Restaurant Alchemist which opened four months ago has been awarded the restaurant of the year award in Denmark at the White Guide Gala last week. After only four months of opening Alchemist was awarded this year’s top award during the release of the national restaurant guide White Guide Denmark. The position was secured by reaching a score of 98 points out of 100, and thereby reaching the number one position on the “Global Masterclass” list, closely followed by Noma in Copenhagen and Koks in the Faroe Islands. “We are extremely grateful for this prize. It has been a long laborious process to create the restaurant and right now I am so thankful to our amazing team for pulling this off”, said Head Chef and co-owner of Alchemist, Rasmus Munk, after the award ceremony. White Guide motivated the choice of Alchemist by noting that “The experience is on such a large scale that such a totality has never been seen before" and that “the sustainable message is not only … [Read more...]
‘Rebel’ chef to deliver a taste of Belgium in Beijing
Rebelle chef Martijn Defauw and his sous-chef Tim Soens are travelling to Beijing, China as guests of TRB Forbidden City. There they will be preparing a number of signature dishes for the occasion. The restaurant has a Belgian connection because it is one of the restaurants of Belgian Ignace Leclair. The two will be cooking at the TRB Forbidden City three lunches and four dinners with the help of the chefs at the Beijing restaurant between 3 November and 10 November. They will be preparing a classic steak tartare with fries but giving it a 'rebelle' twist. They will also prepare a classic dish of endives and cheese, a play on the 'chicon au gratin'. As a main course, the two young chefs, that are being supported by the Jong Keukengeweld in this adventure will be playing around the classic 'vol au vent'. For dessert, they are preparing their award winning dessert which was awarded the Gault & Millau 2019 dessert of the year. This is a marriage of Belgian and Asian … [Read more...]