Paco Roncero is famous for a gastronomic style that combines the best produce with great technique and creative avant-garde inspiration. His approach translates not only in his cooking method, but also in the way of presenting and understanding food as a unique sensory experience.
Awarded the title of ‘Discovery of the year 2019’, a recent 14.5/20 in the Gault & Millau guide, and a first Michelin star, chef Kevin Lejeune is most definitely a rising star and exceptional talent. After several years working as a sous-chef at La Paix restaurant, run by the renowned chef David Martin, Kevin decided to make the leap to his own restaurant, La Canne en Ville, just outside of Brussels city centre. Craftsmanship is reflected here in a refined cuisine bursting with personal touches and on-point flavours. Connoisseurs and experts describe the cuisine of chef Kevin Lejeune and his young team as contemporary, innovative and subtle. Continue Reading
The talented young Spanish chef Javier Aranda provides a feast for the senses and a theatrical dining experience at Gaytán, his restaurant near Madrid’s Parque de Berlín. Continue Reading
In the northern part of Spain’s capital city, Madrid, you’ll find one of the country’s most extraordinary and surprising culinary experiences: DiverXO restaurant, by chef David Muñoz.
Yesterday, we had the opportunity to attend the very first edition of Chef’s Invitation, the brand-new project of former 3-star chef Gert De Mangeleer at restaurant L.E.S.S. Eatery in Bruges. Together with chefs Susumu Shimizu and Hiroyasu Kawate, Gert De Mangeleer and Ruige Vermeire created an exquisite menu that combined perfectly the cuisine and unique style of the four chefs. It became a great, culinary night out in the beautiful city of Bruges, boasting a well-balanced mixture of the Belgian and Japanese cuisine.
Jezus-Eik (Overijse), a small city south of Brussels, on the edge of the Sonian Forest, is the home of chef Alain Bianchin, one of the most well-known chefs in the area. Refinement, technical skill, passion and energy characterize his cooking style. He also likes to surprise guests with his eye for detail and a touch of showmanship. Connoisseurs and experts from all over the world find their way to Alain Bianchin’s restaurant and fall in love with his modern take on the gastronomic French-Belgian cuisine. Continue Reading
It’s the most wonderful time of the year… Almost Christmas, so you’ve probably started thinking about what to put on the dinner table. But do you know what type of wine you should be serving with your beloved Xmas delicacies? For those who can use some extra ideas, we’d like to share a selection of festive, mouthwatering recipes, created by fellow foodies. The wine selection has come about, thanks to our exciting collab with the Wine & Spirit Eduction Trust (WSET).
Zealeand in The Netherlands, famous for it’s beautiful dunes, the calm atmosphere and the nice views. However, our motivation to drive up to Kruiningen is the high-end gastronomic offer of Manoir Restaurant Inter Scaldes. For years it has been a fixture in the Dutch culinary landscape with a score of 19,5/20 according to Gault & Millau and three Michelin-stars. For ‘Chef’s Secret’ – the collaboration between The Best Chef Awards and Hungry for More, we’re happy to pay chef Jannis Brevet and hostess Claudia Brevet a visit, in search of the secret for their success. Continue Reading
Do you have guests coming over and are you not in the mood for long preparations in the kitchen during their visit? Then this panna cotta with rhubarb coulis and red fruit is ideally suited for you, as it can be prepared a day in advance.
There are some cakes whose appearance alone will make your mouth water. This meringue roulade with rose petals and fresh raspberries, of which we will gladly share the recipe, is just like that. It looks like a piece of art with its combination of colors, soft structure and rich filling.
Recently, we finally found time to have a proper lunch in Het Gebaar, although just before we did we were at rather a low ebb having just survived a week on not much more than bananas and crackers after being felled by a bad cold. So lunch at Roger van Damme’s for our first proper meal… that’s an extra reason to really let ourselves go!
Strawberries and rhubarb, that’s just like peas & carrots, a match made in heaven. These sourish and sweet fruits are at their best if combined with creamy textures, like panna cotta or ice cream for example.