We were honnoured to welcome many talented chefs, in our native country from hong kong to peru, including a legend: alain passard. established in l'arpège since 1986, triple-star since 1996, the breton-born chef made a radical choice in 2000, turning away from the animal meats to dedicate himself mainly to vegetables, in his three vegetable gardens, representing 10 hectares cultivated without any chemical inputs. alain made a part of his career in brussels, at the hotel metropole, in his twenties. coming back in the city brought up some memories: « brussels has a special place in my heart. you know, it was my first time as a chef in a kitchen, the first time i could sign my first menu on my own... in this city, i realized i could hold a brigade by myself, i understood that i could become a real chef. »
alain prepared sublime poulardes he stuffed with south african buchu leaves, he sewed himself and served with a seasonable vegetable pot-au-feu feu at 2 stars @bonbon_christophehardiquest restaurant. one of the things alain enjoyed the most about this special event? « the freedom of creation you let us until the very last moment. we could continue to change our creations until the last seconds, which leads us as chefs, to express fully our inspirations ».
The same night, in each of the 3 fine-dining restaurants, the 25 international chefs were dispatched and cooked a 10-course menu at the same time, using native south african ingredients, such as baobab powder, that contains more calcium than milk, and buchu leaves, that taste like blackcurrant. on the african continent, sorghum are grains that are usually milled into flour, soaked in water overnight and boiled as rice, used to make porridge, unleavened bread, cookies, couscous and malted beverages. hong kong female chef may chow @littlebaomay’s was given those to cook a cheese dish and said “if you’re going to give the chinese girl, the cheese course, you’re going to get fermented tofu!”. may decided to pair the grains with persimmon and baijiu, an intense chinese sorghum liquor, to cook the grains. the result was smart, intense, full of flavours, beautifully showcasing chinese and south african ingredients side by side. #isabelo#charity#thefoodalist
Should cultural food equity, and healthy and sustainable food be available for everyone? how should each one of us take his responsibilities in his every day choices on the markets? how can we still create things with faith and hope through collective acts instead of entertaining competition and fears of others? will the situation get better tomorrow? what is the right process to follow to build a better food production system in a big scale perspective?
read my whole article here https://bit.ly/2xy05yh
watching young activists such as @jorisbijdendijk and his team working together with @clausmeyerdk co-founder of @nomacph, @kamilla_seidler 2016 latin america @theworlds50best female chef talking about manq’a and gustu educational food project in la paz, with all the other @lowfood_feed speakers, dedicating their energy and time to change the system through collective acts, is bringing hope about future of food.
Fromagerie abraham kef is all about one thing: cheeses. the old cheese institution in amsterdam works with the seasons, selling each one of them at their best moment. kef selects mostly raw milk cheeses from small producers, as this raw process is not only better for our health, but it also creates naturally a small-scale character to the production as, it means the cheese has to be processed directly on the farm.... which leads the cheese to have a different ripening, and a longer aftertaste. #smallproducers#kef#cheeseshop#thefoodalistamsterdam
according to joris bijdendijk (former top chef in 2012), headchefof the rijks restaurant at the amsterdam rijks museum, it is the right time to create a movement in the netherlands to explain its food culture and actors, as all the ingredients necessary for the revival of dutch culinary culture are present: "we are on the verge of revolutionizing dutch gastronomy. the netherlands is an agricultural country, and an agro-food country. we want to show the world that great things were happening here in the netherlands in terms of sustainable local development. we want to create an event where the pioneers of dutch cuisine would open a debate alongside other regions of the world,said the young chef. when you ask anyone from abroad what he knows about dutch culinary culture, he will tell you about snert (pea soup) or stamppot (vegetables mixed with mashed potatoes), gouda or stroopwafels ... that's probably all!" of course, we are sharing the same opinion. in the netherlands and beyond. so i went, i listened, i tasted and i watched... #youngchef#lowfood#conference#sustainable#local#thefoodalistamsterdam
At @chouxrestaurant in amsterdam, it's all about unusual and bustling flavor combinations in a casual vibe.
after opening 2 temporary restaurants, the chef @merijnvberlo and his partner created an interior design with a vintage twist, right next to amsterdam harbour.
merjin is mainly inspired by northern european cuisine and considers the seasons as sacred: “because of the climate and the duration of the seasons, it is quite difficult to get a large diversity of ingredients from the immediate surroundings here. but this is what greatly benefits our creativity process. we use the fermentation of the vegetables, and the drying and smoking of meat and fish, sothat we can then cook them anytime during the year." sensitive to waste, the chef uses the dinners’ leftovers the next day to prepare the lunch for the workers from the coworking spaces upstairs.
on the top of my favourite dishes, his vegan creation around walnut milk, folded sprout leave, filled with blueberries and walnut ricotta, made from the leftovers of walnut milk blew my mind. #choux#amsterdam#nowaste#sustainable thefoodalistamsterdam
On a wednesday night, @maksutaskar took me to one of his favorite places in istanbul, serving lamb inners and brains 24/7: « i love this place because most of those old school turkish restaurants have closed down. i like them. i want them to survive, i want to keep those true tastes of my country alive... it has all to do with getting used to a habit that becomes a tradition for you. and that leads you later to a taste that you seek for.
here you can choose either brain or the type of tripe you can prefer. they all vary from part to part, and have different thicknesses and aspects. »
so i had a bite in this charming lamb, brain boiled and served cold, after maksut spread on a bit of parsley, olive oil, salt and pepper and squeezed some lemon on the top. and i must stay, it was delicious, umami, with a texture quite similar to liver.
the only question that remains in my head is: will those magical places, those carrying the tastes of our childhood, and the history of our ancestors from another time, will they survive in our global world, promoting the bigger actors of the industry, instead of the ones who make history and culture last through the ages?
will those old tiles and tv screen next to the kitchen remain in a few years, in order for our children to touch those authentic people and traditions?