BRUSSELS: Christophe Hardiquest, chef of two Michelin star Brussels restaurant Bon-Bon had to adjust over the past few weeks. After taking a two week rest following the forced closure of the restaurant, together with Rob The Gourmet market, the Brussels foodie supermarket par excellence, he started to prepare food for hospital staff on a daily basis using produce that was about to expire. Now, his sous-chef Adrien Cunnac has also joined helping Rob's prepare food for the homeless using the same material. This has led to a new collaboration and something that Christophe wants to retain even after the lockdown. "This week, I am proposing three different dishes at Rob The Gourmet Market . One is stuffed tomatoes with oxtail and olives (see picture), the second dish is quinoa meatballs with red beet and lovage (all local ingredients) in a tomato sauce and the third is a classic of his from around 15 years ago which is home made pasta (Cannelloni) stuffed with a garlic, parsley, … [Read more...]
Archives for April 2020
(23) Antonia Klugmann launches ‘Antonia at home’
VENCO: Antonia Klugmann, one of the most influential Italian chefs with a restaurant in the countryside in Vencò, on the border between Italy and Slovenia has created ‘Antonia a casa’ or Antonia at home, a new venture offering food delivered to customers in the different provinces of the region. Over the past few weeks, she became of the chefs of 'high-end' restaurants that launched a takeaway food offering as a way to continue to work and provide customers with the possibility to eat her food away from the restaurant. While this might be easy in cities, this is not necessarily the case for L’Argine a Vencò which is really a ‘destination’ restaurant with rooms where to stay after dinner. The Italian chef is offering 'Antonia a Casa' to customers in the provinces of Udine, Gorizia, Trieste and parts of Collio. The dishes that she is preparing are from the region. This also gives her the possibility to study her territory and its cuisine in what is known as 'mittel Europa' … [Read more...]
(22) Eating in with Karen Torosyan
BRUSSELS: It has been many days since I last used my car. Last Saturday, at 4.40pm I left home in the direction of central Brussels to pick up a delivery from Casse-Croute, the boutique takeaway that Karen Torosyan opened soon after the lockdown at Bozar Restaurant in Brussels, Belgium. The streets were deserted. Empty. Driving slowly around felt like I was the only one out. That feeling would be replicated days later when I decide to walk to the city centre to look at what has become a 'ghost' town. I arrive a few minutes before 5pm, the time of my appointment with Karen. Parking is no problem, I leave my car around the corner, something that until a few weeks ago would have been unthinkable. I am a few minutes early. For many weeks now, apart from family and neighbours, I’ve spoken to people I know only via my phone. It feels weird. There is a sign on the side door to the restaurant asking you to call the chef once you have arrived. He’s busy in the kitchen so he … [Read more...]
‘This crisis is making us focus on the way we consume, the way we travel, how we treat earth’
BRUSSELS/LYON: What does the future hold for restaurants and guides like Michelin or the World’s 50 Best Restaurants? I’ve always thought that we were living a time that I liked to call ‘peak food’. Everywhere you looked, food, restaurants, chefs were part of our daily life. Then came COVID-19, lockdowns, closed borders and everything has been put into question. Over a virtual coffee, I sat down with Florent Bonnefoy, an entrepreneur who is currently working with clients across China, Hong Kong, Taiwan, Singapore and France on new food-related venture development, restaurants brand building and customer experience maximisation to speak about the challenges that COVID-19 has brought to the restaurant world. In this wide-ranging conversation with the French entrepreneur, we discuss the future of fine dining, the restaurant business, deliveries and the acceleration of trends that this crisis has brought about. IB: The world of fine dining as we know it is changing. Rene Redzepi … [Read more...]
(21) The future of four hands dinners: RijksxManu goes online
AMSTERDAM: Rijks, the Amsterdam restaurant by Joris Bijdendijk is continuing with a series of guest chef events despite the online with a series of online 4-hands dinner. The first dinner will be held on Sunday 26 April with Brazilian chef Manu Buffara. Could this be the future of four hands dinner post COVID-19? "We are limited in travelling and meeting because of the coronavirus measures. But that does not stop us from continuing to cook for our guests with internationally renowned top chefs," he said. "A new situation requires a new approach, including the the guest chef events at Rijks," Bijdendijk said. The four-or-six course menu is compiled by chefs Buffara and Bijdendijk and can be picked up in the afternoon from the restaurant Rijks on 26 April. Instructions on how to complete the menu are then given. All guests are asked to set the table nicely and to join Instagram Live from RIJKS at 7pm. There they can follow the conversation between Buffara and … [Read more...]
(20) L’Air du Temps hamper at your home each week
LIERNU: San Degeimbre and Carine Nosal of two Michelin star restaurant L'Air du Temps in Liernu, in the heart of the Belgian countryside, are sharing a part of their terroir and garden with customers as from next week. While restaurants in many countries are currently closed because of the COVID-19 crisis, the plight of restaurants in the countryside is even harder because they have fewer options to reach their clients. Nevertheless, San Degeimbre has decided to start sharing some of the garden's produce as well as home made bread which he has been testing over the past few weeks as well as supplies from his suppliers. "What we miss most is direct contact with customers. For some time now, we are closed and we still don't know how much longer this will last. But we want to share my love of cooking as well as the products of artisans who are so important." San Degeimbre said nature has not stopped so this was the time to use the moment to honour those who help shape the … [Read more...]
(19) It is time to reflect on the future, a different future – Manu Buffara
Brazilian chef Manoella Buffara, also known as Manu is convinced the world will no longer be the same after COVID-19 and this was the time to reflect on the future. Chef of Restaurant Manu and one of the rising stars not just of Brazilian cuisine but world gastronomy believes that nature is sending a signal that it is greater than men. “It will be impossible to return to the world as it was before,” she said on an Instagram post. “It is no longer optional to live in a sustainable world. We are going through a very tough test will will force us to reinvent processes, redesign trajectories and produce less waste.” She said that many people will find that they can care for their own food, that they can cook at home and that food is what brings people together. “We will return more lucid and the kitchen will unit.” What’s for sure she says is that she will not want to consume as before. “I want to live on less and in a different pattern. I want to buy more health, more … [Read more...]
(18) Roganic in Hong Kong introduces baking classes
HONG KONG: Roganic Hong Kong, the restaurant of British chef and founder Simon Rogan's urban farm-to-table concept is introducing a series of new baking classes on Thursdays, Fridays and Sundays led by executive chef Oli Marlow. And the response has been excellent because the April classes have all been sold out and the restaurant is now taking bookings for May 2020. Guests may choose between two sessions throughout the day, including a morning (10am start) and afternoon (3pm start) class. On Thursdays and Fridays, workshops will be limited to morning sessions (10am start) only. Each workshop will include a three-course lunch with one glass of Simon Rogan’s Exton Park Sparkling Wine, and the creation of two iconic Roganic dishes to bake and take home. Welcoming home cooks of different skill levels, Chef Oli will lead a step-by-step demonstration of how to create Roganic’s signature Irish Soda Bread and the famous Apple Tart dessert. The recipe … [Read more...]
World Forum on gastronomy tourism in Bruges postponed till next year
BRUGES: The World Forum on Gastronomy Tourism which was scheduled to take place in Bruges, Belgium in early June 2020 has been postponed to June 2021. Amid the COVID-19 crisis, the Flemish government, organisational partners UNWTO and the Basque Culinary Centre, Tourism Flanders and the city of Bruges have decided to postpone the event. The UNWTO Forum will provide the unique opportunity in 2021 to exchange experiences on how to face these challenging times. The Flemish minister of tourism Zuhal Demir said "Given the worldwide developments surrounding the coronavirus, postponing the UNWTO World Forum on Gastronomy Tourism is the only right decision. Public health and supporting the tourist and gastronomic sector are now our priority, so that we can come out stronger here and put Flemish gastronomy back in the spotlight in 2021. ” The event was set to welcome around 500 policy makers, chefs, entrepreneurs and academics to the Belgian city to participate in the sixth edition … [Read more...]
450 candles used to protect Valke Vleug’s vineyards from frost
LIEZELE: While the Coronavirus has captured the world’s attention and focus, winemakers also have to contend with nature. Despite unusually warm weather over the past few days in Belgium, the night of April 14-15 brought about temperatures below zero. 450 candles were used at the winery Valke Vleug, in Liezele, Belgium, to protect the grapes from frost damage. Frost, at this time of year and normally till mid-May is a major threat to wine growing particularly in cooler climates. Valke Vleugel’s wine estate has 4.2 hectares and 9 grape varieties, including Chardonnay, Pinot Auxerrois, Pinot Noir and Pinot Meunier. The grapes have formed their buds. If the temperature drops below -2C, the grapes are permanently damaged. ”This is a very vulnerable period, not only for fruit growing but also for winegrowers, ”said Pieter Raeymaekers, co-founder and winemaker at Valke Vleug. Cool climate Night frost is a risk in all wine growing in cooler climates, so-called cool … [Read more...]