Guests of Hiša Franko, the restaurant of Ana Ros and Walter Kramar will be organising workshops during the month of March at their restaurant in Kobarid, Slovenia. The workshops are being organised for guests who have a reservation for dinner and/or have booked a room and dinner at the restaurant. There will be two workshops. One will be about the making of sourdough bread while the second will be on how to run a natural wine and cheese cellar. Throughout the month of March, Nataša Đurič and Riccardo Amodeo will organise the the workshop on sourdough bread every Wednesday, Thursday and Friday in March. There are two times available, either at 4pm or at 5pm. In 2011, Nataša Đurič gave up commercial yeast and focused on the world of bread made from natural yeast. She has led several workshops on natural yeast baking in Slovenia and abroad and has authored the book “Kruh z drožmi” (Bread with natural yeast). She also has an award winning blog. Nataša will introduce guests … [Read more...]
Archives for February 2020
Massimo Bottura to open second Gucci Osteria in Los Angeles
Massimo Bottura, chef of the internationally acclaimed restaurant in Modena, Osteria Francescana, will open a second Gucci Osteria in Los Angeles. The first Gucci Osteria opened in Florence in January 2018 under the helm of Karime Lopez. In less than two years the restaurant clinched a Michelin star. The second Osteria Gucci will open on 346 Rodeo Drive in Los Angeles. The Italian chef made the announcement on his Instagram account: “Knock Knock! Who’s there? It’s me. It’s time to open! It’s February 8th. Get reaady”. There was no announcement as to who will lead the kitchen of the new Los Angeles restaurant but in his Instagram post, Massimo tagged Mattia Agazzi, Tamara Rigo and Marino Monferrato. The first Gucci restaurant is housed inside the historic Palazzo della Mercanzia, which housed the Gucci Museo. Conceived by creative director Alessandro Michele, the designed space features a store with one-of-a-kind items as well as the Gucci Osteria da Massimo Bottura, the … [Read more...]
Charity dinner at L’Air du Temps in aid of Iles de Paix
LIERNU: Fresh from a visit to Peru with Belgian NGO Iles de Paix last December, chef Sang Hoon Degeimbre of restaurant L’Air du Temps is organising a charity dinner later this month. The aim of the fundraising activity is to raise funds for farmers who are working to create an independent, stable and sustainable life. Together with the gardener of L'Air du Temps, Benoit Blairvacq, San travelled to Peru to meet with families of producers from the Huánuco region. During their visit, San and Benoit discovered their methods of cultivation and production. They discussed how to work with some of their products. For San and Benoit, who are used to working with a fully organic garden which supplies their restaurant, it was a real lesson in life and nature. “It is for this reason that we wanted to support and organise this fundraising activity,” San and Carine, the co-owners of L'Air du Temps said. Iles de Paix was set up in 1962 with a general mission to contribute to the research … [Read more...]
First two courses by René Redzepi’s MAD Academy announced
COPENHAGEN: The first two courses organised by the MAD Academy will be held in the fall of 2020. These will be the first courses of the Academy that is fully funded by the Danish government and run by the MAD Academy which was set up by chef René Redzepi. René Redzepi said that together with Magnus Faviken, the director of the school, he hoped to meet the applicants in person in autumn in Copenhagen. The first two programmes focus on Leadership & Business and Environment & Sustainability. The leadership and business course will run from October 5-9 and on October 19-23 and will focus on the need for functioning leadership in hospitality and understanding restaurants as businesses. The environment and sustainability course runs from 7-11 September or September 21-25 and focuses on understanding our place as parts of the food system. MAD Academy is a school that aims to support the hospitality and food industry with tools and knowledge for making positive change. In 2020 … [Read more...]
New experiences in restaurant design: IYO Aalto, unexpected story of contemporary Japan in Milan
MILAN: There is the contemporary idea of Japan in the project that the Italian architect Maurizio Lai has developed for IYO Aalto. This is the second restaurant of the group after IYO Taste Experience. The latter is the only Japanese restaurant in Italy awarded a Michelin star. Subtle references to tradition give way to a contemporary and pure design language, conceiving a place where essential materials and light merge to form a different narrative. Maurizio Lai has created a restaurant where the founding values of IYO are transferred to the space. IYO Aalto offers a dual experience, in an environment designed right down to the smallest detail. There is Tokyo's Edomae zushi culture, in a traditional Sushi Banco, and a boundless and contemporary cuisine in the elegant Gourmet Restaurant. The 320 square meters space embraces the open kitchen, the wine cellar, the exclusive Sushi Banco and the Gourmet Restaurant. Natural materials – walnut, porphyry, brass, leather – were … [Read more...]
A trip to Japan as Kawate, Shimizu are first guests of Gert De Mangeleer for Chef’s Invitation
BRUGES: Without a shadow of doubt, LESS Eatery in Bruges was among Belgium’s most exciting restaurant openings last year. The restaurant of Gert de Mangeleer and Joachim Boudens has been designed in a way that gives the restaurant a certain buzz that could fit well with a metropolitan city such as New York or Tokyo. They decided to open it in Gert’s hometown. After clinching a star within less than a year under the helm of young Ruige Vermeire, Gert de Mangeleer is inviting chef friends from around the world to cook at the restaurant and allow his young team to learn new techniques. The first such event called Chef’s Invitation took place last week in Bruges on Wednesday 29 and January 30. The first two chefs to cook were Hiroyasu Kawate of Florilege (not his first time cooking in Belgium) and Susumu Shimizu of Anis, both restaurants in Tokyo. Florilege has 2 Michelin stars and is no. 5 in Asia’s 50 Best Gert was very satisfied after the first event. “We … [Read more...]