COPENHAGEN: Noma, the acclaimed restaurant of René Redzepi, considered by many as one of the most influential restaurants, if not the most influential restaurant of the last decade has finally clinched 3 Michelin stars. It has been one of the most mysterious questions among food lovers as to how noma had never received 3 stars in its 18 year history. But Michelin has finally solved the conundrum by awarding noma three Michelin stars. In its note, it says René Redzepi’s urban oasis Noma has a strong connection to nature and its holistic approach sees unusual seasonal ingredients showcased in creative and complex dishes. "The seemingly impossible has happened," the restaurant said on its Facebook page. "To us, this is an achievement that solidifies Copenhagen as one of the best places in the world for restaurants right now." "We want to thank our wonderful guests for their support over the past 18 years and a huge shout of course to all our collaborators - farmers, … [Read more...]
Archives for September 2021
The return of Table d’Amis and a new pizzeria
KORTRIJK: Matthieu Beudaert and Sofie Delbeke are not afraid of change. Two years after closing gastronomic restaurant Tables D'Amis and after their successful opening of Trattoria La Bicicletta they are again embarking on a new chapter in the Belgian city of Kortrijk. After having served 1366 pasta dishes with truffle, grilled 1753 entrecotes and sold 4888 arancini during the COVID-19 pandemic they have announced the closure of their highly popular Trattoria La Bicicletta. This will make way for a return to a gastronomic restaurant Table d'Amis and Pizza Sofia, a new project by Sofie Delbeke who is determined to take Neapolitan pizza to this Belgian city. "Two years ago, I decided to quit fine-dining. I had enough of it. But there are two reasons that have rekindled my passion. My weekly column in Sabato magazine (the weekend supplement of Belgian newspaper De Tijd) toether with Thijs Demeulemeester and Piet Dekersieter made me see new connections between art and … [Read more...]
Area Talks to feature discussions on the future of fine dining and sustainability among others
Amsterdam: Area Talks will feature discussions on the future of fine dining, the dark and bright sides of gastronomy, dutch gastronomy and sustainability. The talks will take place on September 14 as part of The Best Chef Awards that will take place in Amsterdam. After last year's #VIRTUAL2020 edition, chefs, foodies, journalists, and experts from the culinary world will meet in person to share knowledge and discuss these four topics. “We are convinced that discussion is really important and we aim to encourage experts like chefs, scientists, business owners, producers, journalists or any other, to exchange knowledge and learn from each other. The Best Chef is a global platform and even though we have a lot of differences in every culture, we all share a lot of the same issues and challenges when it comes to gastronomy," said Joanna Slusarczyk, neuroscientist and one of the founders of THE BEST CHEF. After last year's virtual edition that brought together 21 speakers from … [Read more...]
Michelin Stars II – Nordic By Nature to feature at the San Sebastian film festival
Michelin Stars II - Nordic by Nature will feature at the Culinary Zinema: Film and Gastronomy section at the 69th edition of the San Sebastian International Film Festival. Nordic By Nature is a culinary documentary filmed over an 18 month period that follows the endearing and brutal destiny and everyday life of the Faroe Islands and its culinary pearl KOKS, helmed by chef Poul Andrias Ziska. While the COVID-19 pandemic forced people to focus on core values and what was important, for Ziska and the restaurant this was nothing new. The two Michelin starred restaurant is situated in a low ceiling farmhouse with grass on the roof. It is surrounded by luscious green fields surrounded by rolling hills inside the isolated Faroe-archipelagos in the middle of the Nordic seas. It is almost mythological restaurant in hobbit settings that has received international acclaim for embracing the mindset the world now finds itself with. Everything sourced, cooked and enjoyed … [Read more...]
Gault & Millau Belgian chef of the year to release recipe book in October
Christophe Pauly, Belgian chef of the year 2021 of the guide Gault & Millau will publish his first recipe book Le Coq aux Champs on 14 October. The book, named after his restaurant, will capture some of the restaurant dishes that have made it one of the best tables to dine in Wallonia (the south of Belgium). Apart from some of the classics, Christophe will also showcase his creativity and harmony in the recipes. His cuisine is always focused on excellent produce that surrounds him. There are more than 100 recipes in the book which are easy to recreate and where the focus is on the quality of the product. You can try the carrots cooked in their own vegetal liquid, asparagus cooked the flemish way (asperges a la Flamande) or the famous Liege coffee. The chef makes use of products that come from the Wallonian territory as well as fish provided to him by the collective North Sea Chefs which has as its main aim that of showcasing fish that is normally caught as a by catch or … [Read more...]
All good things take time: GELINAZ Silent Voices returns with a bang
The sun was setting at Tenuta di Valgiano on the rolling hills above Lucca. GELINAZ! Stay in Tour Silent Voices was about to come to life. Months of hard work, stress all came together to create what turned out to be a magical evening. All good things take time. The first Silent Voices Chapter 1 took place in November 2020 with restaurants mainly in Asia since restaurants there were not facing any lockdown restructions. In other places, however, the event had to be postponed not once but twice because of the pandemic. Originally pencilled for the end of January, it was later pencilled in for spring before it finally took place in a number of locations around the globe on Sunday 29 August. We were at Tenuta di Valgiano where the event organised by the 3 chefs of Ristorante Giglio, Stefano Terigi, Lorenzo Stefanini and Benedetto Rullo, was taking place. In total, 13 chefs and their teams had been busy for over a day preparing a dinner for 140 people. They were given matrixes (or … [Read more...]