Published: Tuesday November 19, 2013 MYT 12:09:00 PM
Updated: Tuesday November 19, 2013 MYT 12:09:53 PM

Brussels rising to cream of gastronomy, says Michelin

Brussels has more starred restaurants than cities like Berlin, Rome or Milan. - AFPBrussels has more starred restaurants than cities like Berlin, Rome or Milan. – AFP

City alone has 18 Michelin stars.

THE Belgian capital has long been known for the reliability and quality of its fine dining, but Brussels is fast emerging as a major gastronomic hub, says the Michelin international restaurant bible.

With 18 Michelin-starred restaurants in Brussels alone, including one newly adorned with a second star, the 2014 combined edition guidebook for Belgium and Luxembourg, out on Nov 21, lays testament to the EU and Nato capital’s steady rise towards the top end of the global food rankings.

“The Belgian capital has more starred restaurants than cities like Berlin, Rome or Milan and is gradually imposing itself near the pinnacle of European gastronomy,” said Michelin’s international guides director Michael Ellis ahead of the latest release.

Newly endowed with its second Michelin star is Brussels restaurant Bon-Bon, lauded for top chef Christophe Hardiquest’s “creative cuisine, of remarkable technical brilliance and rooted in very high-quality produce”, according to the guide.

Says the chef: “This is the realisation of a childhood dream. I knew the restaurant was progressing, but I never expected this.”

Bon-Bon offers fixed-price menus at €55 (RM237) for lunch and from €80 to €155 (RM344-RM667) for dinner, guaranteeing organic produce “95%”.

Twelve of the Michelin-starred eateries are in the wealthier and dynamic Dutch-speaking Flanders while four are in French-traditional Wallonia and two in hybrid Brussels.

Overall, Belgium counts three restaurants with Michelin’s highest award of three stars. – AFP



OLYMPUS DIGITAL CAMERA Make your own pizza and it will be much more tastefull than your ordered ones.

But before I start with the ingredients I will tell something about this pizza variant, I guess a lot of people might think that this pizza variant originated in Italy or Hawaii but despite its name it originated in Germany which is a modified version of the Italian Pizza. The basic ingredients for this pizza are ham, pineapple, tomato sauce and cheese but there are some regional variations like in Malaysia and Singapore they use halal chicken or halal chicken ham, some add olives and jalapeno and here in New Zealand they even use barbecue sauce. And this is my version. Continue reading

Heard of salsify ? It’s one of the lesser known root vegetables and because it tastes slightly of oysters salsify is also known as oyster plant.
It has a beige-whiteskin and looks similar to the shape of carrots.


Salsify can be used in a similar way to any other root vegetable.
You can use it in soups en stews, or it can be served smashed. Cooked & grated, it’s perfect to flavour your salads.

A last tip : It’s easier to peel the salisfy after it’s been boiled.


Fall has officially arrived.  Not sure why I always have a hard time saying goodbye to summer but each year it is challenging for me.  On Saturday in the Bay Area we had our first good down pour of rain.  With the rain, it made the entrance of fall just a bit easier to adjust too.  I love the recipes that are predominately fall inspired by pumpkin, squash, Brussels sprouts to name a few, along with enjoying homemade soups, braised dishes and the smell of baked goods permeating the house.


gastronomy •\ˌgas-ˈträ-nə-mē\• noun

1. the art and practice of choosing and preparing and eating good food
2. a particular style of cookery (as of a region)

The word gastronomy has appeared in 90 New York Times articles in the past year, including on March 13 in “He Won’t Upstage His Food” by Jeff Gordinier:

Mr. Wise placed a couple of peppercorn-crusted duck breasts into a frying pan. He melted a knob of butter, tipped the pan and used a spoon to baste the surface of the duck with the bubbling fat. “The long-lost art of the arroser,” Mr. Carmellini said wistfully, using the French term for the technique. “In 1992, everyone was cooking like that. And then everybody started putting everything in bags.”

He was referring to sous vide, the method of slow-cooking food by zipping it into plastic sacks and letting it sit for a long time in warm water. At Lafayette, those bags will be banned. Mr. Carmellini wants to stress more old-school methods of gastronomy.

“I’m going to try not to sous vide anything over there,” he said. “It takes some of the love out of cooking, for me. It takes out some of the fire and smells and caramelization. Some things are just better roasted in a pan.”


Posted: Wednesday, August 28, 2013 1:00 pm | Updated: 3:15 pm, Wed Aug 28, 2013.

By Eugene Spaziani

Vinho Verde, with its average alcoholic content, is characterized by the fruity aromas and vivacious flavor that makes it light and refreshing.

White Vinho Verde is a wine with a unique aromatic flavor, and ideal to accompany salads, shellfish, fish, white meat, and oriental cuisine. The perfect marriage for a casserole of clams, mussels gratin, dressed crab, salad of fresh mushroom with courgette and prawn, smoked salmon, turbot grilled bream, monkfish steaks, baked bass, roast octopus, breast of duck, wild hare, and pheasant, among many other dishes. Cold platters and desserts are best with sweeter white Vinho Verde. There is a recent trend towards the White Vinho Verde as an aperitif, since it is light and fresh, and has a quite low alcohol content and a balanced acidity.

The reds are full-bodied, great as an accompaniment for the regional Minho cuisine. Lamprey rice, salt cod with “migas,” kid roasted on a bay skewer, lamb steaks, “Cozido a Portuguesa,” “Papas de Sarrabulho,” Rojões a Moda do Minho,” “Tripe a la Porto,” and others. Sparkling Vinho Verde is also recommended to accompany these dishes.


Autour de Christophe Michalak, chefs de renom et amateurs vont mettre les petits plats dans les grands…

Nouveau rendez-vous pour France 2 avec cette quotidienne culinaire orchestrée par le chef Christophe Michalak, accompagné chaque semaine d’un collègue étoilé. L’objectif: transformer deux amateurs en commis de haut vol, capables de réaliser en moins d’une heure un plat que l’on pourrait servir dans un restaurant. Rencontre avec Nathalie Darrigrand, directrice de l’unité de programmes magazines de société de France 2.

Quel est le concept de l’émission et comment s’articule-t-elle ?

Deux amateurs de cuisine, deux chefs étoilés et une même recette à réaliser. Les amateurs deviennent commis sous les conseils bienveillants du chef qui devient coach et qui ne peut toucher à rien. Chaque émission dure trente-cinq minutes et se déroule avec l’accueil des commis, la recette du jour, deux plans de cuisine côte à côte et deux équipes qui se forment au hasard. Puis la recette commence avec un temps donné pour la réaliser, ce qui crée une certaine tension.

Pourquoi Christophe Michalak ?

Christophe Michalak est la « substantifique moelle » du programme. C’est lui qui a proposé le concept et il est coproducteur avec Nagui.

Qui est le premier chef à se confronter à Christophe Michalak ?

Christophe Aribert, salué par deux étoiles Michelin et quatre toques au Gault-Millau. Il a travaillé à la Tour d’Argent et, depuis 2010, il signe la carte du restaurant de l’Opéra-Garnier, à Paris.

Qui sont les commis ?

Des amateurs présents sur les blogs de cuisine, et une fois que l’émission sera diffusée ils seront sélectionnés sur le site de France 2.

Pour quelles raisons ce programme peut-il séduire le public ?

Dans la peau d’un chef est un programme destiné à vous, à moi, et à toute personne ayant un attrait pour la cuisine. Le fait que les commis soient des amateurs et non des gens souhaitant devenir des chefs ou des professionnels de la cuisine est un atout. Ils sont là simplement pour le plaisir de cuisiner. Face à eux, les chefs étoilés sont là pour transmettre leur passion, leur savoir, leurs gestes. Malgré une tension naturelle qui se met en place, cet aspect pédagogique crée une ambiance décontractée.¦

France 2, 17.25