PARIS: The much awaited restaurant by Alain Ducasse, Albert Adria and Romain Meder will open on 10 November. The ADMO project, as the venture is called will be a 100 day pop-up and is located at the Les Ombres restaurant at the Quai Branly museum in Paris. The much awaited restaurant will celebrate the unprecedented encounter between Spanish and French cuisines and is united by the same conscious and sustainable approach. The ADMO project is expected to be one of the year's most anticipated openings. Bookings for the restaurant open on 10 September. The bookings will be possible through the Les Ombres restaurant website. Ducasse announced the news in a cryptic Instagram post in early August. Now Albert Adria and Alain Ducasse has revealed more details in another Instagram post. This has been a difficult year for the two chefs with Ducasse leaving Plaza Athenee after two decades and Albert Adria's elBarri group dissolved because of the pandemic. Joining them in the … [Read more...]
Archives for August 2021
Soilmates to organise series of events in Brussels in September
BRUSSELS: Brussels will host the second edition of Soilmates on 12 and 13 September. This will include a series of events committed to improve the way we think of the hidden – and living – world beneath our feet. The Soilmates collective aims to create a paradigm shift in which the living earth becomes the centre of the culinary and artistic experience, rather than the chef, artist or farmer. The movement was created by restaurant owners Caroline Baerten and Nicolas Decloedt (Humus & Hortense), farmer Dries Delanote (Le Monde des Mille Couleurs) and creative designer Alexandra Swenden (Swenden Studio). The collective has been joined by numerous mindful chefs and conscious eaters, regenerative farmers, artists, artisans, earth activists, soil scientists and food experts ready to put soil in the spotlight with a series of events that will be organised during these two days. Through artistic performances and culinary experiences, the collective invites people to keep their … [Read more...]
Michelin UK changes way it reveals new restaurants in the guide
The Michelin Guide in the UK has announced a new approach to revealing its restaurant recommendations making it more modern and more agile. Away from the constraints of a physical publication, the Michelin guide will be releasing some of its newest additions to the guide ahead of the annual launch event. This will be done on a monthly basis, on the last Wednesday of every month. The first restaurants to make it to the new guide were released on Wednesday 25 August. They feature both on the website and the app. Restaurant entries are being highlighted with a ‘New’ symbol for easy identification and the restaurants will also be presented in more depth in monthly articles. The Michelin Guide Great Britain and Ireland was published in digital format only for the first time in 2021 in order to be more agile in reflecting the ever-evolving restaurant scene. Other countries such as Belgium will follow in a digital only format next year. It is not yet known whether other countries … [Read more...]
Flanders Finest promises to be a spectacular culinary evening
ANTWERP: Ten Belgian chefs from Flanders will be kicking off a festive week around The World's 50 Best Restaurants with what promises to be a spectacular culinary event called Flanders Finest. The World's 50 Best Restaurants will be held in October. On Friday 1 October, 10 of Belgium's top chefs will prepare a 10 course dinner that will be bring together some of the leading three and two Michelin star chefs in the country. This is a first for Flanders as these chefs, which total 23 Michelin stars between them, will cook together for the first time. The event takes place at the brand new Botanic Sanctuary hotel which opens in Antwerp later this year. Flanders Finesh brings together chefs from the different provinces of Flanders. Peter Goosseens from Hof van Cleve and Michael Vrijmoed represent East Flanders. West Flanders will be represented by Gert de Mangeleer (Hertog Jan) and Tim Boury (Boury). Christophe Hardiquest of Bon Bon Restaurant in Brussels will be representing the … [Read more...]
‘The quality of the fish and seafood in Malta has been outstanding’ – Alex Dilling
VALLETTA: Chef Alex Dilling was probably at the peak of his career at The Greenhouse when the pandemic hit and the restaurant ended up closing for good. The Greenhouse was the talk of the town in London and in global food circles because of Dilling’s cuisine and precise focus on quality ingredients. During the lockdown, he was working on creating new dishes and was focused on getting back to the kitchen as soon as possible but it was not to be as news of the closure of one of the most famous restaurants in London spread like wild fire in the ‘small food world’. While that was extremely bad news for Alex and his London team, it was very good for Malta. For the past two months, the talented British chef has been cooking at Ion - The Harbour, one of five Maltese restaurants to clinch a Michelin star. He is the highest calibre chef to ever cook in Malta for a long stretch. “I had a lot of opportunities. I love to travel, cook and meet new chefs. When I filtered through the … [Read more...]
New uniforms for Hisa Franko as Ana Ros enters collaboration with designer Matea Benedetti
Ana Ros, chef of Hisa Franko and Matea Benedetti, a Slovenian award-winning fashion designer have created a new range of uniforms for the restaurant which not only use non-animal textiles but also reflect both their deep love for nature. "The new uniforms of the service team reflect the soul of the restaurant and the beautiful environment the restaurant is part of," Ana Ros said about the new collaboration. Ana and Matea met through a common friend and they immediately understood each other and became friends which was no surprise. Matea said: "It is because we both have the same deep love for nature." Ana said she had been following Matea Benedetti's work for some time and had always admired daring people. "Our view of life is similarly colourful but above all it is very close to nature. One morning while I was staring across the meadows towards the mountain Km with coffee in hand, I was thinking about the future. It was just a few weeks before the reopening of the … [Read more...]