BRUSSELS: Le Pigeon Noir, a Brussels institution and one of the favourite bistros in the commune of Uccle has taken to surrealism as reopening measures for restaurants were announced. The bistro, taken over by Henri de Mol in 2006, earned a Michelin star for its cuisine in November 2014 but remained pure to its core despite Michelin’s recognition. Customers of this excellent bistro were afraid that the Michelin star would change the focus of this bistro which is housed in a former café. What may end up changing everything for this restaurant, however, is the COVID-19 crisis and the new social distancing measures. On its Facebook page, Le Pigeon Noir took to irony to comment on the social distancing measures. In a post that looked like a recruitment advert, the restaurant said it was employing: A professional basketball player to fill the bread basketsTwo experienced frisbee players to send the plates (one from the kitchen and one in the restaurant)1 diver (complete … [Read more...]
Archives for May 2020
A campaign to go Food Plastic Free launches on 1 June
EIT Food West is launching a plastic free campaign aimed at forcing people to think about their plastic waste and consequences affecting our mother Earth as well as our personal wellbeing. The campaign starts on Monday 1 June and runs for 33 days. During these days, EIT Food West and its ambassadors (among them vegGo from France) and and Le Castel de Bois Genoud from Switzerland) will help you with useful tips and tricks on how to reduce single-use plastics in your daily life The Plastic Free Challenge ‘ZERO PLASTIC HERO’ designed by EIT Food West is fuelled by creative and useful tips and tricks on how to go ‘food plastic free’. It is aimed to inspire and engage people, rather than just to inform. Single-use plastics have become a plague on our environment. They are so deep-rooted in our daily lives that they are hard to escape and very often we think life without single-use plastics is simply not possible anymore. It holds a massive presence in modern life – for instance at … [Read more...]
Niko Romito launches Pandolce
CASTEL DI SANGRO: Italian chef Niko Romito has launched 'Pandolce', a sweet bread that he has created in his bakery in Castel di Sangro, close to his restaurant Reale. The Pandolce is available for sale online with deliveries from 4 June onwards. It is also available for sale in Spazio Niko Romito Bar e Cucina in Rome which has been open for takeaways within a four kilometre radius over the past weeks of lockdown. "Pandolce is the new cake that I have created after years of study and research on the fermentation techniques of yeast in traditional Italian pastry. I have created it in two different versions, the classic one and one with chocolate. I imagine it as a daily hug that can be eaten at any time of day and which will be available throughout the year," Niko said. The Pandolce has the flavours and aromas from the various products Niko uses to prepare the mixture including an emulsion of almonds and olive oil which makes the cake soft and delicate, creamy and light. It … [Read more...]
#Whatnext: “Don’t complain, just change” – Martin Milesi
LONDON: Inside one of the most iconic buildings of London, Martin Milesi has created a unique concept that serves just one table. He has been halted with the COVID-19 crisis but he still believes that his concept is a winning one. Housed inside the St Pancras clock tower, UNA London, gives him the freedom to think away from the constraints of rents that can bring down restaurants particularly when these are closed down. The Argentinian born chef reached out to discuss #Whatnext for the restaurant world. In this conversation, we touch upon his concept, why creativity will not come from the kitchen but from the concepts and how restaurants will need to become multi-space, creative hubs where chefs run them as a business. The chef is also an illustrator and he explains the importance of art for creativity. Martin, you have a unique concept centred around a table. You pay only rent when you utilise the space. How did you come up with the concept? UNA is strongly inspired by … [Read more...]
Venissa: A vineyard saved and a new wine launched
VENICE: Enrico Rossetti who was born and lives in Burano, Venice, has become a bit of a symbol of Venice's difficult few months. His photo, taken in front of Venissa, the restaurant he worked in, during the high tides went viral. Now, because of the COVID-19 crisis and Venissa closed, Enrico has started working in the vineyard of the winery that owns the restaurant. The vineyard is home to one of the unique grapes of the region, the Dorona of Venice which is used to make the Venissa wine. Enrico worked at Venissa since 2019 and the company gave him an indefinite contract. But with tourism coming to a complete halt, Enrico has been working in the winery in the winery instead. "I cannot complain. I am working in the 'countryside', in the tranquility of the lagoon and being in the contact with nature is something I really enjoy," he said. But it is not only Enrico's job that has been saved. The walled vineyard of Venissa was also saved from the November high tides that … [Read more...]
(36) Noma sells out of burgers and wine on reopening
COPENHAGEN: René Redzepi's bet to reopen as a burger and wine bar was rewarded on the first day of reopening. At 7pm, Noma announced at around 7pm that they had sold out their burgers and wines on the first day of reopening. Criticised by some for reopening in the most humble of manners, long 'social-distanced' queues formed to get a taste of the Noma Viking Burger and the vegetarian burger and enjoy a sip of wine from the wine bar in the gardens of the restaurant. Local formed queues to be served at one of the world's best restaurants. When announcing the decision, Redzepi had said that ‘these are crazy and uncertain times. Before we reopen Noma as we know it, we will transform it into a no reservation, drop in only, wine and burger bar.” “We feel that we want to be open for all. We need to heal. So let’s have a glass and a burger. You are all invited,” the chef said. Redzepi said that eventually the wine bar will start serving oysters, crudités and other small bites … [Read more...]
(35) Rijks, Zoku join forces to convert 25 lofts into private restaurants in Amsterdam
AMSTERDAM: Joris Bijdendijk continues to come up with creative ideas to fight the COVID-19 crisis. This time, in collaboration with Zoku, they will transform 25 of their lofts into private restaurants where couples can enjoy a dinner prepared by he and his team from RIJKS. On May 29, for less than 200 euros per person all inclusive, 25 couples will be able to enjoy a four course dinner with a selection of wines handpicked by Max Van Bockel, the sommelier at Rijks. During dinner, chef Bijdendijk will zoom in for a personal touch. Guests will end the evening on the private rooftop terrace and the package includes an overnight stay. The Dutch chef has worked since the start of the pandemic to find ways to continue his operation. Earlier this week, he decided not to reopen the restaurant till 1 July despite the possibility to do so on 1 June. “This crisis has given us a lot of creativity and energy. It is fantastic to see what has emerged in these times and that our guests still want … [Read more...]
Alberto Landgraf: ‘It is still too early to start taking life changing decisions’
The situation with COVID-19 evolves very rapidly. When I spoke to Alberto Landgraf a few weeks ago, the pandemic situation in Brazil was not as bad as it is today. They say a week is a long time in politics, you could say the same thing about the evolution of this pandemic. Alberto is the chef of Oteque, in Rio de Janeiro, one of the top restaurants in Brazil. Like many, Alberto is finding he has got much more time than usual which means that he has the time to think, to read and to re-examine everything. Personally he is not too concerned, he feels fine. And he is not afraid for his business and his fine-dining restaurant. He has more concerns for others in the industry and for the world in general because this pandemic is the biggest crisis we have had to handle for a very long time. “We are used to economic crisis from the past. In this case, it is not just an economic crisis but also a health crisis. But, we are seeing that despite all the shit that’s going on, there is … [Read more...]
Utopicfood launches documentary series “Can chefs save the world?”
SINGAPORE: In the summer of 2019 a select gathering of the world’s most famed culinary geniuses sat down to answer the question, “Can Chefs Save the World?” Now UTOPICFOOD!, an initiative to promote awareness of issues related to all forms of food production, is just releasing the result: a captivating three-part video series that is being rolled out from April to June 2020. The work captured the profound concerns, causes and creative thinking of 15 culinary innovators and was so compelling that National Geographic Asia previewed the pilot episode to coincide with the period surrounding Earth Day 2020 on April 22. This year's team was action to stop climate change. Out of their kitchens, chefs including José Andrés, Mitsuhara Tsumara, May Chow, Julien Royer and Andoni Luiz Aduriz speak about the state of the world and the future of cuisine outside their kitchens. José Andrés passionately advocated recognition of those who “feed the many” and called for a campaign against … [Read more...]
(34) Peter Goossens: “We need to know when we can reopen”
BELGIUM: Peter Goossens, the chef of the only remaining three Michelin Star restaurant in Belgium, Hof Van Cleve, is angry. "Last week, the security council announced that markets, hair salons and museums could reopen. But there was no word on when restaurants could reopen. Not even a slight indication," Mr Goossens told Belgian newspaper De Standaard. Until today, there has been no news as to when restaurants in Belgium could reopen and how the reopening would take place. The indications for the time being are that this will not happen before 8 June at the earliest. "We were asked to close from one day to the next. Now that things are clearer, I can understand the reason for the lockdown. The virus had been circulating and we had to do something about it. But now is the time to move forward, we need to restart again. But I see that the restaurant sector is left to the side. Politicians and virologists need to take a decision. They are not providing us with any … [Read more...]