Asia’s largest culinary event in 2020, International Chefs Summit Asia 2020 was held successfully in the Taichung National Theatre in Taipei last week. This was especially significant in such difficult times for the world. The event, organised by FIM MEDIA brought together 23 renowned chefs from 6 main Asian cities. International Chefs Summit Asia (ICSA) is an annual international event that started in 2017. It has been held in Taiwan since except for last year when the event was held in Singapore. Due to the impact of COVID-19 globally this year, chefs in major Asian cities could not attend this grand event in Taiwan. However, they still managed to share their cooking ideas, plans & expectations for post-pandemic times via pre-recorded videos or live streaming meetings in order to bring hopes to the entire culinary world. “This year’s theme is when ‘the east meets the west.’ It is to stress that even at such difficult times, Asia’s chefs can still make breakthroughs … [Read more...]
Archives for December 2020
Dates for Milano Wine Week 2021 announced
MILAN: Federico Gordoni had to reinvent the 2020 edition of the Milano Wine Week. Now, despite the COVID-19 emergency, he has already set the new dates for next year’s events which will take place from 2 to 10 October 2021. “The 2020 edition has forced us to rethink a new model of a trade show in the world of wine,” said Federico, the creator and organiser of the event. “Despite everything, we managed to plan an event that was interesting internationally with direct and virtual involvement of the sector’s main players from companies to restauranteurs, tasters, sommeliers and specialised press.” Through forward planning and the transformation of the organisation to digital, Milano Wine Week succeeded in asserting itself as one of the largest international events dedicated to the world of wine in 2020. The technology used, thanks to a specially created platform ensured a future oriented edition could take place allowing for an agenda of virtual and in-person tastings, … [Read more...]
Iconic Brussels brasserie in crowdfunding attempt to save itself from jaws of bankruptcy
BRUSSELS: An iconic Brussels café and brasserie in St Gilles has taken to crowdfunding to try and save itself from the jaws of bankruptcy. Brasserie Verschueren has raised EUR 3,680 out of a target of EUR 20,000 from 127 growfunders. The campaign will last 14 days. The Brasserie is asking for contributions from EUR 10 to EUR 1,500 with a promise of a warm welcome from the owners and staff as well as a beer on the house upon the reopening of the café after bars and cafés are allowed to reopen COVID-19 permitting. Robert, the owner of the iconic café said that he never managed that he would be in this situation one year ago but five months of lockdown have had a dramatic impact on the business. He said that despite two months of reduction in rent from the landlord, this was not enough to save the cafe. The bank had not been forthcoming and support from the local authorities was not available to those who had at least 10 full-time employees. "Tell me, which café has 10 full … [Read more...]
Yves Mattagne optimistic for 2021
BRUSSELS: For Belgian chef Yves Mattagne, chef of 2 Michelin Star restaurant Sea Grill 2020 had to be a very special year. After 30 years, the restaurant closed on December 31, 2019 when the hotel where it was housed closed for refurbishment. 2020 had to be the year that he reopened his restaurant at Villa Lorraine, the legendary Brussels address that became the first restaurant outside of France to clinch 3 Michelin stars. Alas, that was not to be though the restaurant is now scheduled to reopen in early 2021, COVID-19 permitting. That should materialise through his collaboration with the Litvine family, owners of a number of restaurants in Brussels including Villa Lorraine. He has been working on a brand new menu and this new address should enable Mattagne to express all his talent. While waiting for the reopening of Villa Lorraine, Yves Mattagne has been exploring the digital world. He has just launched his Instagram account and has also immersed himself into the world of … [Read more...]
Photographer Ron Greve launches first The Creative Chef Collection with portrait of Jeroen Achtien
VITZNAU: Ron Greve, photographer and publisher of the Creative Chef Collection will present the first copy of his book to chef Jeroen Achtien on Tuesday 15 December. At the restaurant Sens, in Vitznau Switzerland, Ron Greve has fulfilled the dream of creating the first of a series of books called The Creative Chef Collection. Through the book, Dutch chef Jeroen Achtien is brought to life in over 250 pages of stunning photography and a compelling and inspiring personal story. Ron Greve set out with the intention of creating a new standard in gastronomic and literary biographies. The first part outlines the development of Jeroen from his roots in Friesland, the Netherlands to his development into a creative force of nature that has helped change the Swiss gastronomic landscape. This edition is the first part in a series that will portray the most creative and passionate chefs worldwide. The story of the chef, his development, his inspiration, mentors and the depth and breath of … [Read more...]
Lockdown plays havoc with Relae’s last dinner
COPENHAGEN: Christian Puglisi, chef and owner of restaurants Relae, Manfreds, Baest, Mirabelle Bakery and Mirabelle Restaurant had different plans for the closure of Reale which he announced earlier this year. He was definitely not expecting a lockdown to stop him from serving a last supper at the restaurant. The chef of Italian origin made a huge impact on the Danish scene with his sustainable approach. "We were writing the last chapter of the history of Relae as old friends were coming by for one last meal before we shut our doors for good." "Unfortunately this year has one more surprise for us with a second Danish lockdown ripping out the last two weeks of our calendar," the restaurant said on its Instagram account. "It is causing us great disappointment that we cannot celebrate the final day in the way we were planning to, but we fully understand the need for such desperate measures. We are still in the middle of a pandemic threatening the health and lives of millions … [Read more...]
What future for restaurant guides?
Guides have the potential to make or break restaurants and careers. When Michelin announced that an Italian chef had clinched a second star for his restaurant in Italy a few days ago he got extremely emotional. That image is a reflection of the importance guides have in the restaurant industry. How a tyre company became so powerful in the restaurant world is another story but as the guides enter their launching season, it is worth reflecting on what the current pandemic means for them and how they have miserably failed to turn a corner. The Michelin guide launched its 2021 guide for Italy a few days ago. Some observers in Italy thought that they would be a bit more ‘accommodating’ this year particularly given the circumstances. But restaurants that have not reopened because of the pandemic where removed from the guide and therefore had their stars removed. Maybe the most significant of those decisions in Italy was the removal of Combal.Zero from the list. The question pundits in … [Read more...]
Niko Romito opens temporary pop-up store in Milan to sell new organic product line: creations also available online
CASTEL DI SANGRO: Niko Romito, chef of the three Michelin star restaurant Reale in Castel di Sangro, Italy is taking his creations from his laboratory including his famous ‘panettone’ that travels the world to a temporary pop-up store in Milan that will be open up to 6 January. The temporary pop-up store has opened at 3 in Piazza Risorgimento, Milan. Apart from the Panettone, there will be also his ‘pandolce’ a new creation as well as other items from his new organic and vegan line including a ‘super cookie’ made without eggs and lactose ingredients as well as a range of jams, spreads and fruit juices. The Italian chef had to close his restaurant in Castel di Sangro because of the pandemic but has been keeping active with his technical creations including the development of a new product line that is sourced 100 per cent from organic agriculture. These products follow the same philosophy of his cuisine which can be described as deceptively simple. The research on the … [Read more...]
Bruut and Souvenir ‘in this together’ with Christmas and New Year’s menu
GENT: Bruut, the bistro by Bruno Timperman and Souvenir, the restaurant of chef Vilhjalmur Sigurdarson and Joke Michel in Gent have joined forces for Christmas Eve and New Year's Eve to present a take out menu that will be available from 4 different Belgian cities. "We have missed our loyal customers, our friends, our families and even our colleagues too. So on December 24 and 31 we will pay tribute to this friendship in the form of a unique takeaway menu. The Bruut & Souvenir In this together menu". The menu includes oysters with two sauces and two toppings. There is also Bruut's recently awarded Gault & Millau Vegetable Dish of the Year. Called the Brill Gravlax with smoked beetroot, yogurt, horseradish, grilled leek, smoked mussels, beurre blanc and tarragon. The main course is a farm chicken Wellington served with festive side dishes and the Birramisu, a dessert with chocolate 'Sarah Bernhardt', almond and chicory. The menu is aimed to be easy to serve (only two … [Read more...]