SOHEIT-TINLOT: In the Belgian countryside in Soheit-Tinlot, chef Christophe Pauly of Michelin star restaurant Le Coq aux Champs is turning the restaurant into a Drive-In restaurant enabling customers to collect set menus without exiting their car. “The principle is to let customers pick up the day’s menu without getting out of the car. It might look simple but it requires a lot of organisation,” said Christophe Pauly. Having to close the restaurant because of the COVID-19 crisis he has now decided to return back to the kitchen to share his two passions, cooking and sharing. Inspired by the Olivier Nasti in Alsace, the chef from Liege is ready to start offering his first drive-in service on Friday 8 May. Christophe will ensure that the menus he creates follow the strictest rules of hygiene and security for everyone. Ordering is simple and fast, and payments are encouraged online. There are also set times to pick up the food while allowing for the circulation of cars … [Read more...]
Archives for May 2020
(26) How Bottura’s second restaurant Franceschetta delivered 450 meals in Milan
MODENA: If you can imagine it, you can create it. That’s the motto of Massimo Bottura and his team in Modena. The chef of world famous Osteria Francescana, Franceschetta 58, Casa Maria Luigia and Food for Soul among others is known for thinking outside the box. That has also been the mantra of his team that works behind the Italian chef. On 1 May, his team, created what they termed 'Mission Impossible' delivering 450 boxes of kits with dishes from Franceschetta 58 to Milan. At 5am, the team, clad in masks, gloves met in Via Stella at the more illustrious Osteria Francescana which made Massimo Bottura world famous. Their task was to finish off the work and pack the boxes with ingredients and instructions. These would end up in many homes in Milan. The idea was to offer a takeout possibility not just to the people in Modena but also to Milan for a day. It is something that Massimo’s team will repeat soon. At the 8.45am, having prepared all the kits and packed them into … [Read more...]
(25) Bar Bulot, L.E.S.S offer takeaway in Bruges, Antwerp and Ghent
BRUGES: Bar Bulot and L.E.S.S., the two restaurants owned by Gert de Mangeleer and Joachim Boudens have moved to takeaway from the beginning of May amid the COVID-19 crisis. They are, however, extending their coverage testing not just takeaway in their city Bruges but also in Antwerp and Ghent. With no date yet set for the reopening of restaurants in Belgium, Gert and Joachim have shifted to delivery for the time being. At both restaurants, one in central Bruges and one in the former building which housed their first ever Hertog Jan which brought them three Michelin stars, they are offering two different menus with signature dishes from the two restaurants. Gert De Mangeleer and Joachim Boudens opened L.E.S.S. in its new location in one of the main Bruges squares last year and the head chef Ruige Vermeire clinched a star for the restaurant in less than a year. Bar Bulot opened late last year after a successful summer pop-up. The two operated Hertog Jan which they closed … [Read more...]
‘Restaurants, gastronomy are going to be completely different after this crisis’ – Christophe Hardiquest
BRUSSELS: If one thing is certain for Christophe Hardiquest, it is the fact that restaurants will be completely different to what we know them when they reopen after the lockdown. “Gastronomy is going to change completely for different things and different reasons. Chefs will need to be creative and rethink what they do completely. At the moment we have a coronavirus crisis but after this there is going to be an economic crisis and we need to think things differently,” he told Food and Wine Gazette in a phone interview. Hardiquest is chef of two Michelin star restaurant Bon-Bon in Brussels and one of the most internationally recognised chefs in Belgium but he does not see a return to two or three Michelin star experiences anytime soon. For two weeks after the Belgian government announced a lockdown and the closure of restaurants, the Belgian chef took a break. “I needed to take a rest for a couple of days. It was necessary. I've now been back in the kitchen trying out new … [Read more...]