NORWAY: Restaurant Iris, with Danish Chef Anika Madsen at the helm will open its doors later this spring inside the glittering floating orb Salmon Eye in the Hardanger fjord. It will take guests on an exclusive expedition dining-journey which is impossible to replicate anywhere else. The experience center Salmon Eye, themed on sustainable marine life, was inaugurated in 2022. The stunning double-curved ellipsoid design is inspired by the shape of a fisheye, and the silvery orb-structure seems to be floating in the Hardanger fiord, exposed to the wild elements of nature, surrounded by the spectacular Norwegian nature with fjords, mountains and glaciers. In late spring, the full potential of the beautiful structure will be unveiled, when the fine dining restaurant Iris with Head Chef Anika Madsen at the helm opens its doors. Anika Madsen is well known for her passion for discovering new ingredients from the ocean, and her commitment to sustainability. Until recently she held … [Read more...]
Archives for March 2023
Suculent in five-week pop-up in Copenhagen
COPENHAGEN: A bright, theatre-like sign marks the way to enter Suculent, located in the exotic, bohemian Raval-area of the Catalan capital. An area that’s fast, colourful, passionate, artistic and full of flavour. There, Antonio 'Toni' Romero has combined all those ingredients and reduced them to create dishes that after a decade of success, still keep wowing local and international guests. Now, the soul of Barcelona will move into The Japanese Tower of magical Tivoli Gardens in the heart of Copenhagen as Antonio Romero brings his beloved restaurant, Suculent, for a 5-week pop-up from April 24 to May 27. During these weeks, he will showcase the deep flavours that have made his restaurant a favourite amongst international foodies and star chefs in Spain. “It’s an honour for me and my team to take Suculent to Copenhagen and to Tivoli Gardens. Yes, Barcelona is one of the food capitals of the world, but Copenhagen is an equal great, so for us … [Read more...]
Kristian Baumann’s “Koan” opens its doors in Copenhagen
COPENHAGEN: After two successful pop-ups, Kristian Baumann, is opening restaurant “Koan” on Tuesday, April 4, at Copenhagen's waterfront. His menu will feature a Korean-inspired tasting menu, part of a kitchen philosophy that reflects a culinary point of view where traditional Korean cooking techniques and flavours meet with Nordic ingredients. "For the past seven years, my curiosity about my birth place South Korea has grown stronger and I have tried to go on a discovery in the country to learn more about its culture, history, people and traditions," says Baumann. "It has manifested itself in the fact that my vocation as a chef has grown to a higher level in the form of a sincere calmness. I again have an apprentice's view of all the impressions I have gained through dinners, ingredients as well as traditional and complex layers that are in the different Korean cuisines. Our kitchen at Koan is a reflection of traditional Korean cooking techniques and flavours, combined with … [Read more...]
Alexandre Mazzia: “I need adrenaline to be creative”
Alexandre Mazzia is used to high performance. So when in the middle of the pandemic he clinched a third Michelin star for the restaurant AM par Alexandre Mazzia it was not necessarily a surprise for him despite the fact that it came in a record six years. He has always set the bar high for himself. As a former professional basketball player he knew that he could count on a number of skills he learnt in sport that applied not only in life but also in his career as a restauranteur and chef. Focus was one such lesson. But another was the realisation that in sport, like in life, you need to fight first and foremost with yourself to be able to improve. “When you are in a high performance environment you need to improve your performance first and foremost for yourself. The team benefits from the individual’s performance,” he tells Food and Wine Gazette in a long conversation. “I’ve always been into collective sport. The idea that a group can be stronger than the sum of its individuals, … [Read more...]
7 chefs join forces for special fund-raising activity in aid of Antoine Alléno Association at Écriture
HONG KONG: On Thursday 23 March at Écriture, Maxime Gilbert will host a special chef collaboration dinner, pre-cocktail event and an auction to raise funds for the Antoine Alléno Association. Seven chefs, including Yannick Alleno, the father of Antoine who died tragically at age 24, will cook together in a unique dinner josted by Maxime Gilbert. He is uniting chefs who first worked together in the kitchen of Le Meurice 18 years ago. During this time, the restaurant achieved three Michelin stars under the direction of Yannick Alleno. For this night only, Yannick Alleno, Maxime Gilbert, Yoric Tieche, Cyril Bonnard, Julien Tongourian, Marie Wucher and Nicholas Beaumann (who together have a total of 24 Michelin stars) will cook together for a good cause. Chef Yannick Alléno launched the Antoine Alléno charity in 2022 as tribute to his son, Antoine, whose tragic passing at 24 years old sparked his desire to help prevent acts of violence against young people, and to provide support … [Read more...]
Best grillers in the world to convene in Barcelona for Meat & Fire festival
BARCELONA: Some of the world’s best grillers will convene in Barcelona between 2, 3 and 4 June for the first Meat & Fire festival to be held in Barcelona. Held at the Moll de la Fusta in the Port Vell, it will occupy an area of 6,000 square metres where for three days a 45 of the best grillers in the world will be on 30 grills and attendees will be able to taste dishes made with different cuts of meat. At Meat & Fire there will be different spaces within the festival itself: shared spaces set up for attendees, outdoor bars, stages for musical events and a marketplace where you will find different artisans with products related to meat and grill. "Fire is an ancestral element and a vehicle for enhancing flavour. It is a technique, a tradition, an ally. It is primary, it is ember, it is smoke, and it is primordial. Meat, in its many forms and interpretations, is flavour, texture, gastronomy, identity and quality. And thanks to our passion for fire and meat, this festival is … [Read more...]
Simon Rogan takes over ION Harbour in Malta
VALLETTA: Renowned British chef Simon Rogan is the new chef patron of Ion Harbour, one of six 1 Michelin star restaurants on the Mediterranean island. Chef of 3 Michelin star restaurant L'Enclume in the Lake District, Simon Rogan has built a restaurant empire that today includes 9 restaurants in Lake District, London, Hong Kong and now Malta. Over the past 20 years, Simon has built not only a restaurant but also a sustainably-operated farm known as Our Farm but also nine award-winning restaurants. While Simon Rogan is chef patron, the executive chef is Oli Marlow who started working with Simon in 2012. Apart from working with Simon, he has an impressive pedigree having worked in some of the world's best restaurants from Eleven Madison Park in New York, Maaemo in Oslo and the Fat Duck in Bray before becoming headchef of Roganic in London where he earned a Michelin star. He became the executive chef of Roganic Hong Kong and Aulis in Hong Kong as well as Simon's Hong Kong bakery … [Read more...]
‘This is one of the best days of my life’ – Karen Torosyan as Bozar finally clinches 2 Michelin stars
MONS: Yes! Yes! Karen Torosyan shouted on stage in Mons yesterday after it sank in that he had finally clinched a second Michelin star. Five years ago, the Armenian chef took over Bozar Restaurant from his mentor David Martin and has been working hard to reach this achievement. And there was no one better to announce the two Michelin stars than David Martin of Brussels restaurant La Paix who looked emotional as he announced the only two Michelin star restaurant to make the grade in 2023 for Belgium and Luxembourg. The embrace between the two as Karen Torosyan went on stage said it all. On the same day, Michelin also named the 16 new restaurants that clinched a Michelin star for Belgium and Luxembourg. In total, there are 816 restaurants in the guide, 149 restaurants have a star and 147 restaurants have a Bib Gourmand. The Michelin Guide also awarded four restaurants with a Green star. David Martin not only saw his former colleague Karen Torosyan clinch his second star but he … [Read more...]
Alexandre Couillon clinches third Michelin star for restaurant La Marine
STRASBOURG: Alexandre Couillon was the only chef to clinch a third Michelin star for his restaurant La Marine when the Michelin Guide announced its results for 2023 at a ceremony today in Strasbourg. Observers were curious to see what the guide would announce following the decision to remove the third star from Guy Savoy and Christopher Coutanceau which was announced the previous week. Today there are 29 restaurants in France that have three Michelin stars, a decrease of two restaurants compared to the previous year. In total there are 630 Michelin starred restaurants in France compared to 615 the previous year. Four new restaurants earned two Michelin stars. All the restaurants, unlike previous editions are not in Paris, a sign that Michelin is looking to reward terroir and identity of restaurants. The four restaurants to clinch 2 stars weer Cyril Attrazic in Aumont-Aubrac, Chateau de Beaulieu in Busnes, L'Amaryllis in Burgundy and L'Auberge de Montmin in … [Read more...]
Hélène Darroze launches burger concept Jòia Bun in Paris
PARIS: Internationally acclaimed chef Hélène Darroze will launch her new concept Jòia Bun, tomorrow March 7 in the 2nd Arrondissement in Paris. Located only a few hundred metres from her already popular bistro, Jòia, Jòia Bun is the result of a successful venture she explored during the Covid lockdown of 2020-21. "During the pandemic, when restaurants were closed, my team and I launched a takeaway and delivery pop-up of premium burgers called Jòia Burger. A casual, adapted and extended offering, in line with our values and vision of gastronomy. It was a huge success, and we soon built a loyal following. When the restaurants finally reopened, we had to regretfully close it. When this new site became available at 16 Rue de la Michodière, I knew I had found the ideal location to meet the demand. I'm so pleased to bring the burgers back with the new Jòia Bun," `Hélène said. Modelled on an American Diner, Jòia Bun will be lively and authentic with an open kitchen and bar, mixed … [Read more...]