Food meets Science is one of the main events that will be organised as part of The Best Chef Awards taking place on 13 September in Amsterdam. The conference will connect the world of science and gastronomy. The event will include cooking shows and presentations that focus on two main subjects, Food and Space and Meat - No Meat. “Science is an amazing tool to educate and to have a better understanding of things in the culinary world. With that knowledge, farmers, producers, chefs and even guests can make better and more conscious decisions about what they grow, how the fish, what they produce or buy, how they cook and what they eat just to name some examples. Through Food meets Science our goal is to spread that knowledge and education and to provide a worldwide platform to experts that are doing amazing work in both the culinary and the scientific world.” explains Joanna Slusarczyk, neuroscientist and one of the founders of The Best Chef. The lineup of experts has been … [Read more...]
Archives for July 2021
When wine and food are in perfect symbiosis
Jonathan K. Berntsen is not just a chef but also a sommelier. Hit by the terrible year his Michelin-starred restaurant CLOU had to close but he has now returned with The Samuel, a restaurant located in an old historical villa from 1891 north of Copenhagen in Hellerup. What makes Jonathan special is that for him food and wine are in symbiosis and hence they need to be precisely equally weighted. These means that he often selects the wines before creating the dishes. This devotion to pairing has been acknowledged with numerous awards such as winning the Copa Jerez 2013 and again at the Copa Jerez 2019; the most prestigious international competition in food and wine pairing. His passion for wine is so big, that he actually uses it as a starting point for almost every dish he creates for The Samuel. Like the ‘Squid Pollock’, a dish born out of the notes from a very special Oloroso Sherry from Sacrastía AB from Antonio Barbadillo – a type of wine that isn’t traditionally consumed … [Read more...]
Gelinaz! returns louder, bigger and ‘hopefully bolder’ on August 29 with 150 chefs in 25 cities worldwide
Over 150 chefs in 25 cities worldwide will join forces to conclude the last chapter of the Grand GELINAZ! Shuffle Stay in Tour. What started on 3 December will be finalised on 29 August when some of the world's greatest chefs pay tribute to chefs that have suffered during the COVID-19 pandemic either because their restaurant was forced to close or because they were in between projects. GELINAZ! curator Andrea Petrini, a food writer par excellence told Food and Wine Gazette that this event has been the most complicated to organise. "The second chapter had to be held in January. We then moved it to February and then to May but most places were in lockdown. We have now scheduled it for 29 August and hope that we manage because the reality is that no one believed that this could be done," Andrea said. Earlier this month, three Austrian chefs (known as the Healthy Boy Band) played solo in Vienna as a way to prepare for the final second chapter. Restaurants in many cities around … [Read more...]
Hélène Darroze at Villa La Coste opens as part of new partnership near Aix-en-Provence
This is a special year for Hélène Darroze. Fresh from the recently awarded three stars in the Michelin guide for her London restaurant Hélène Darroze at The Connaught" and two stars for "Marsan par Hélène Darroze" in Paris she has now announced a partnership to take over the entire food and beverage operations of Villa La Coste, a grand luxury hotel in Provence, France. She will be serving a cuisine in her image, imbued with emotion, sincerity and authenticity. Nestled at the heart of the Château La Coste Estate near Aix-en-Provence, the Villa La Coste is a modern-day luxury palace celebrating authentic and exclusive refinement, in total harmony with the artistic life of the surrounding estate. Seduced by the opulence and diversity of the vegetables and fruit from this French region, Hélène has chosen to make them the key focus of the menus she has created for the fine dining restaurant Hélène Darroze at Villa La Coste. From appetisers to end-of-meal delicacies, they lead the … [Read more...]
Belgium and Luxembourg Michelin Guide to go digital in 2022
MONS: The 2022 edition of the Belgium and Luxembourg Michelin Guide will only be available in digital format, the guide has announced. The presentation of the guide and results will be announced on 21 February at the Royal Theatre in the city of Mons. Announcements for Belgium and Luxembourg used to take place late in the year but the guide announced that this new edition will be held in February to enable the inspectors and Michelin Guide team to have more time to visit restaurants given the difficult context linked to the COVID-19 pandemic. Despite a tough situation for restaurants over the past months, the Michelin Guide said it was engaged on showcasing good restaurants and to honour those who make them what they are. "Since the month of May and the reopening of restaurants, our team of inspectors have been progressively visiting restaurants. They have noticed that despite some very significant challenges faced by restauranteurs they are still doing their utmost to create … [Read more...]
Onigiri for love: A project by Yoshiro Narisawa and Hisato Hamada
Two Japanese chefs Yoshiro Narisawa of Restaurant Narisawa and Hisato Hamada of Wagyumafia have teamed up together for a charity project called Onigiri for love. While collaborating on a recent project together, both chefs discovered a common love for sake and onigiri - a handmade Japanese rice ball. The onigiri is a simple yet very meaningful traditional comfort food. It is typically made by a loved one - most people in Japan have fond childhood memories of their mother preparing one for school lunch or as a snack. A symbol of love and affection, the chef duo wanted to make onigiri to share during this time of forced separation and isolation due to national lockdowns and travel restrictions. Over the past few months, both chefs have been making onigiri together with local chefs at various distilleries across Japan. Together, they have been spreading a message of hope and unity. In the process, they donate their onigiri to local community projects and hospital … [Read more...]
Sergio Herman and Foodfest open mussels and fries pop-up restaurant in Zeebrugge
ZEEBRUGGE: Sergio Herman has opened a pop-up mussels and fries restaurant on the beach of Zeebrugge in Belgium. The restaurant Moules//Frites opened on 1 July and will remain open till 15 August. It is being organised by FoodFest set up by Sergio Herman and Syrco Bakker to organise a festival in Cadzand. Last year, Foodfest also opened a pop-up store in Antwerp bringing some of Sergio and Syrco's delicacies to Belgian foodies. Under a spacious tent, 120 guests will be able to enjoy lunch or dinner in a relaxed atmosphere with music, wines and fresh mussels in a super tasty and simple menu. The pop-up restaurant will serve one menu that consists of the cocktail Le Spritz Pristine by Martine, a starter with the traditional shrimp croquettes, tartare sauce, lemon and parsley followed by Zeeland mussels in a white wine sauce based on a family recipe by Sergio Herman. It will be combined with the crispy fries from Frites Atelier, another concept by Sergio Herman. The three … [Read more...]