Gastronomy
Wonderful venues, chefs, bites and bevvies
Copenhagen's Alchemist Mixes Gastronomy with Social Impact
Superyacht Stories
Alchemist features what Chef Rasmus Munk coins “holistic cuisine,” connecting culinary, visual and performing arts and design to science, technology and social impact for a “dramaturgically-driven sensory experience.” No wonder he was voted 2024 world's best chef.
How Chef Eric Ripert Makes Le Bernardin the Top of La Liste
Superyacht Stories
In a conversation with world renowned chef Eric Ripert of Le Bernardin in New York City, ranked number one on La Liste, Angela Dansby stirs up his inspiration for excellence in his three-Michelin-starred restaurant of 20 years.
There's no waffling about Belgium's baking heritage: waffles have a special place in the country's heart. In fact, the words "Belgium" and "waffle" are as synonymous as "France" and "baguette". But there is no one single Belgian waffle, according to Regula Ysewijn, author of Dark Rye and Honey Cake: Festival Baking from the Heart of the Low Countries (2023).
The 'Real' Way to Whip Cream
BBC.com
In a magnificent castle in the town Chantilly, France, lies a well-kept recipe for one of the world's greatest indulgences: Chantilly cream. Aptly named after its place of origin, this thick whipped cream sweetened with icing sugar and flavoured with vanilla is arguably the best of its kind – the "crème de la crème" so to speak – that was once a delicacy of European royalty.
Belgium's Rare Flower: Botanic Sanctuary Antwerp
Superyacht Stories
“Culinary travel is something that everyone is talking about so lots of people are passionate about our destination,” says General Manager Christian Hirt, referring to the exceptional gourmet offerings at Botanic Sanctuary Antwerp.
La Liste: First Global Restaurant and Hotel Guide
Superyacht Stories
When Cologne-born Jörg Zipprick, co-founder and editor of La Liste mobile app, was just 18 years old, he got severely sick and received the best advice of his life: find what brings you pleasure when you eat. This led to the development of a global restaurant classification system.
The Chocolates That You Never Knew You Needed
The Brussels Times Magazine
Belgium is the second largest exporter of chocolate in the world and boasts over 2,000 brands. Here is a round-up of outstanding, lesser-known artisanal producers in the Brussels area and other Belgian cities.
How Bon Bon Creates Culinary Candy
The Brussels Times Magazine
Bon Bon is one of the most celebrated restaurants in Brussels, applying modern techniques to classic dishes. Angela Dansby visits the kitchen to meet chef Christophe Hardiquest and taste the delicious concoctions.
Airline Dining Without Leaving the Ground
The Brussels Times Magazine
Haute Cuisine Hits New Heights
The Brussels Times Magazine
The Brussels Ferris wheel is serving up haute cuisine high in the air as one of the most novel ways to attract people back to dining out post-COVID. This heavenly concept combines culinary and celestial stars as Michelin-starred chefs prepare multi-course dishes under the sky.
The Brussels Times Magazine
Pierre Marcolini could be the most celebrated chocolatier in the world, his elegant boxes of exquisite concoctions available around the world. Critics say his reputation is built on suave marketing but Marcolini is driven by an obsession with producing the perfect chocolate.
Le Grand Cafe's Grand Makeover
The Brussels Times Magazine
Le Grand Café on Place de la Bourse in Brussels offers a nostalgic experience with its historic building dating back to 1874 and a recent restoration reflecting the Art Deco period. The interior includes geometric faces of drag queens who performed there decades ago. The brasserie focuses on seasonal Belgian ingredients and offers a wide selection of Belgian beers.
Cooking from Scratch with Scraps
ART + DESIGN
Chef Skye Gyngell of Spring restaurant in London doesn’t have any food to waste. That’s because she’s using imperfect ingredients from her suppliers and normally discarded bits from her kitchen to create a special menu. She’s preventing food waste – one of the city’s first chefs to advocate for responsible consumerism in food service.
Once upon a time, there was an old English pub gone three-star Michelin restaurant in a quaint village outside of London ... Just inside the entrance was a hologram fireplace, foreshadowing a culinary experience created from childhood memories and dreams.
Bollinger: The 007 of Champagne
ART + DESIGN
“Bollinger? If it is a ‘69, you were expecting me,” said James Bond in the film “Moonraker” about a 1969 bottle of Bollinger R.D. champagne. And Champagne Bollinger was expecting Bond thanks to a decades-old friendship between the families behind them.
Cocktailing in a Fairytale Hunting Lodge
ART + DESIGN
Can a renovated hunting lodge get a Michelin star? In the world of British Chef Heston Blumenthal, yes. Located next door to his three-star Michelin restaurant The Fat Duck near London, The Hind’s Head is an extraordinary restaurant and lounge making some of the best cocktails in the country. No wonder customers of The Fat Duck often start or end their culinary journey there.
Restaurant Jerom:
A New Antwerp Diamond
ART + DESIGN
Culinary and visual arts collide at Restaurant Jerom in Antwerp, Belgium, the world’s diamond capitol. Its owner, 28-year-old Chef Filip De Pauw, has created a “diamond in the rough” in an exposed brick building with striking modern art on the walls and plates that make it worthy of three Michelin stars.
Mandarin Quarterly (Chinese)
When it comes to wine, you may have heard of Château Lafite Rothschild, the famous and expensive Bordeaux winemaker. But don’t worry: it isn’t necessary to spend $750 to $2,000 on a bottle of wine to enjoy it. In fact, a $10 bottle can be a great choice. You just have to try different wines to see what you like. And the U.S. is the best place to do it.
Chicago Makes Mark at James Beard Awards
Mandarin Quarterly (Chinese)
The James Beard Awards, known as the “Academy Awards” of the food world, honored top U.S. chefs and restaurateurs at its annual gala in New York City on May 6. Chicago held its own as one of the nation’s best cities for dining and drinking with three award winners: Chefs Paul Kahan and Stephanie Izard and The Aviary.
Summer Wine ... and the Drinkin' is Easy
Chicago Scene
It's a new twist on Porgy and Bess,
but an old one for vintners that know you don't have to spend big bucks on great wines. Summer offers the perfect excuse to try new varietals like Riesling or Pinot Grigio instead of the same ol' Chardonnay. In fact, a good rule of thumb for the season is ABC - Anything But
Chardonnay. Rich wines like this are not refreshing in the heat. Foods eaten in the summer tend to be lighter, so wines should match.