BRUSSELS: One of the most influential restaurants in Belgium, Bon Bon will close its doors on 30 June 2022 after 20 years, chef Christophe Hardiquest announced on social media. Hardiquest is one of Belgium's top chefs and restaurateurs and one of the most internationally recognised chefs in Belgium. Over the past few years, the restaurant has established itself as one of the leading restaurants in Belgium with a near perfection score in the Gault & Millau guide. Cristophe Hardiquest said that we have been living in a strange period of time which has led him to think but also to accelerate his wishes and vision. "After 20 years behind the stove in the kitchen of my restaurant Bon Bon, 20 years of giving 200 per cent everyday it is time for me to make a turn in my life and my career," the Belgian chef said. He said he was passionate about his job and about creating new dishes and will never stop cooking. "I am not sure how yet but it will be full of … [Read more...]
Archives for January 2022
Vicky Lau’s new restaurant Mora is all about soy
HONG KONG: Despite current restrictions, chef Vicky Lau has opened a new restaurant together with co-founder Romain Herbreteau and head chef Percy Ho. The new restaurant Mora, an intimate 28-seater French-Chinese restaurant will showcase one of Asia's oldest culinary traditions: soy food. It has opened in the historic street if Upper Lascar Row in Sheung Wan. The location connects Mora to Hong Kong's fascinating history with a Chinese character that represents texture. Mora pays tribute to the humble yet versatile ingredient soy which is a pillar of Asian cuisine and culture. Not only does it play an important role in Asian diets, it is a driving force for heritage, tradition and mindfulness. Its fragility in cuisine can endure time and temperature while being fleeting and subtle. When paired with other ingredients in cooking, the possibilities with soy food are surprising as they are abundant. "Tofu, bean curd and other foods derived from soy have always been such an integral … [Read more...]
Sergio Herman to open Blueness in Antwerp
ANTWERP: After the success of Blueness in Cadzand, Sergio Herman has announced that he will open Blueness Antwerp in spring 2002 in a classic building on the Lange Gasthuisstraat in the heart of the fashion district. The project will be in the hands of chef Jaclyn Kong and Maitre Dorine van den Eydne who both share a common professional past and a healthy dose of ambition. Both women used to work with Sergio Herman at Oud Sluis and The Jane. While Jaclyn has been part of the Pure C team and later was one of the two chefs at Blueness Cadzand, Dorine went to the UK to work at Dinner by Heston Blumnethal before going to Restaurant 108 in Copenhagen. The Blueness project focuses on modern French cuisine with Japanese accents and the two promise to provide a unique hospitality experience. The concept is based on a fine casual approach in which the bar plays a prominent role for signature cocktails, special wines and exclusive sakes. Opening hours and the actual date of the open … [Read more...]
Slovenia brings innovative thinkers for second edition of European Food Summit
The European Food Summit has taken its place as one of Europe’s most important gastronomy-oriented events. The event, in its second edition took place in Ljubljana in November. It was not just a forum for discussion offering delightful food for thought but also served to showcase some of the country’s most notable places also offering delightful food for thought. “The most beautiful things in the world cannot be seen or touched, they are felt with the heart”. Saint-Exupéry’s inspirational quote from “Le Petit Prince” was the first thing to read on the “reincarnation” menu of Hiša Franko, in picturesque Kobarid, helmed by Ana Roš. This was the location of a warm welcome on our first day in Slovenia, at the flagship restaurant of the country which is fast becoming the ‘green star’ of the culinary world. Chef Ana Ros is a champion of sustainability, and as Slovenia's leading chef and the one most internationally recognised, she has helped to pave the way for young Slovenian chefs to … [Read more...]
Nick Bril gives helping hand to Thijs Meliefste with two week pop-up at Upper Room Bar in The Jane
ANTWERP: Chef Nick Bril has offered the Upper Room Bar of The Jane Antwerp to Thijs Meliefste and his team for an unusual and unique two-week pop-up in Antwerp. Like other restaurants in the Netherlands, Meliefste in the Netherlands are still closed. "After last Friday's news we have decided to help our northern neighbours and reach out a hand to our dear friends from restaurant Meliefste. As from Thursday 27 January, Thijs Meliefste, the acclaimed Dutch chef will takeover the Upper Room Bar for a temporary pop-up from Thursday to Sunday for lunch and dinner. There is still uncertainty as to when restaurants will be allowed to reopen and also in what form. "Will we be allowed to open until 5pm? Nobody knows." Meliefste said that this was a strange time but they had come up with this fun idea together with good friend Nick Bril. "This way we can still do what we love to do, which is to make our guests happy. We want to see that smile on our guests face again and we want to … [Read more...]
Michelin postpones launch of Belgium and Luxembourg guide to May
The Michelin Guide for Belgium and Luxembourg will be released on May 23. The announcement of the new guide and stars had to be made on 21 February but the current health crisis has led to The new Michelin stars for Belgium and Luxembourg will instead be presented on May 23 at the Royal Theatre in Mons. Physical meetings for the time being are not possible due to the rules in Belgium. By postponing the 2022 star ceremony by three months, the Michelin Guide wants to try and do everything in its power to ensure that a physical event can be organised in a friendly and warm celebration of the new Michelin stars. “Around the world, the past year has been extremely difficult for the restaurant industry. Nevertheless, despite the challenges that professionals continue to face, our teams have been impressed by the level of commitment, dedication and creativity shown by the chefs and their teams, while continuing to offer gourmet experiences of great value” said Gwendal Poullennec, … [Read more...]