LONDON: Brazilian chef Alberto Landgraf of two-Michelin starred Oteque in Rio de Janeiro will be opening his first debut London restaurant later this month on 24 May. Bossa is located in the heart of London between Mayfair and Marylebone and will bring the soul of Brazil to the British capital. Oteque is considered to be one of the top restaurants around the world and is currently placed at 47 in the World's 50 Best list. Alberto will bring his expertise as well as his core team from Brazil to London's dining scene. London is a city close to Alberto's heart as it is where his he first got experience working with the likes of Gordon Ramsay and Tom Aikens. With the opening of Bossa, he will be applying his passion for precise cooking techniques using the best traditional and modern ingredients to the city where he started his culinary journey. The 60-cover restaurant has an open-plan kitchen and a ten-seater dining counter offering guests a front-row seat to watch the chefs at … [Read more...]
Archives for May 2023
Andreas Krolik of Lafleur to pop-up at Tivoli Gardens in Copenhagen
After the success of Suculent’s pop-up which is still ongoing at the Japanese tower of Tivoli Gardens in the centre of Copenhagen, it will be the turn of Andreas Krolik to showcase his love for deep and complex green flavours between June 2 and July 2. Andreas Krolik, chef of 2 Michelin starred Lafleur will be the chef to succeed Toni Romero’s pop-up of Barcelona favourite Suculent which ends on May 27. Krolik said: “We are very excited and proud to be able to present Lafleur in one of the culinary capitals of the world. Our guests can except a great experience with high aromatic and flavourful dishes which we always combine with powerful sauces and essences. We will bring a bit of Frankfurt, located in the German belly to the Japanese tower and show the season on a plate and in each dish. Sometimes light, herbal, spicy, fruity and sometimes powerful. We will also bring great German and rare aged wines from our famous wine cellar to Copenhagen which we trust will complete … [Read more...]
Fredrik Berselius: “You must keep moving to remain relevant”
NEW YORK: Fredrik Berselius might be the renowned chef and owner of restaurant Aska in Brooklyn, New York but it was not necessarily what he aimed to do in life. “Growing up, I wanted to be a professional snowboarder. I never imagined that I might one day become a chef as much as I loved food.” That feeling of being constantly in motion to be able to remain relevant may come from going down those snowy hillsides in the middle of nature with his friends. He considers these to be the best memories of his childhood but moving forward and improving on a daily basis is what keeps him going. It was his sister, Michaela (now married to renowned Scottish chef and entrepreneur Tom Kitchin), who introduced him to the the industry and from there it was no turning back. He would visit her in London as a teenager when she was studying hospitality and had friends who worked with legends like Alain Ducasse and Pierre Koffman. “We all spent a lot of time together when I would visit her and it … [Read more...]
Noma Projects launches dashi syrup
Noma Projects will launch a dashi syrup reduction next week. This is yet another product to come out of the Noma Projects kitchen. The dashi syrup will be released for sale on May 11. The savoury syrup packs layers of flavour from the sea and is used to drizzle on roast vegetables, steamed fish, eggs or steamed rice. As part of the launch, Noma Projects is also selling a tool that works with the Dashi RDX. It is a brush that is one of the favourite utensils of Noma in the kitchen to finish seasoning any dish. "We have a huge appreciation for the attention and craftsmanship of kitchen utensils in Japan. So, for this launch we have sourced a small number of handcrafted Japanese brushes made from bamboo and horsehair to use with your Dashi RDX at home." Reductions are an essential part of the noma story. They are referred in the noma kithcen as RDX and start with miso. During the formative years of noma, when the fermentation lab was on a houseboat, the team had experimented with … [Read more...]