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International Chefs Charity Dinner, Brussels, 16th February - If I could paint the world, I would make it like this... With colours, friendship, solidarity and generosity. With pink and purple, cooking, smiles, hands and hearts. To celebrate hope and solidarity, join us in Brussels next 16th February at the special dinner we organize with the chefs to support @isabelocharity, chef Margot Janse’s charity project that helps to feed kids every day, and educate the world of tomorrow... That night, the Belgian chefs @pascaldevalkeneer, @bozar_restaurant, @bonbon_christophehardiquest, will cook with chefs from all around the world @alain_passard , @maurocolagreco, @anaros40, pele.christophe, @virgiliocentral, @pialeonkjolle, @rgborago, @degeimbresanghoon, @restaurantlapaix, @maksutaskar, @jorisbijdendijk, @willemhiele, @villisouvenir, @littlebaomay, @chihokanzaki, @emma._bengtsson, @isabelle_arpin_chef, @heinz_reitbauer, @manubuffara, @pascalbarbot to cook a 10-course menu with South African accents. Please share, post, repost and come to share this bright event with us. Yes, together we can change the world. #letthestarsshine #charity #events #isabelo #thefoodalist
@thefoodalist The Foodalist - Amélie Vincent
@thefoodalist
International chefs charity dinner, brussels, 16th february - if i could paint the world, i would make it like this... with colours, friendship, solidarity and generosity. with pink and purple, cooking, smiles, hands and hearts. to celebrate hope and solidarity, join us in brussels next 16th february at the special dinner we organize with the chefs to support @isabelocharity, chef margot janse’s charity project that helps to feed kids every day, and educate the world of tomorrow... that night, the belgian chefs @pascaldevalkeneer, @bozar_restaurant, @bonbon_christophehardiquest, will cook with chefs from all around the world @alain_passard , @maurocolagreco, @anaros40, pele.christophe, @virgiliocentral, @pialeonkjolle, @rgborago, @degeimbresanghoon, @restaurantlapaix, @maksutaskar, @jorisbijdendijk, @willemhiele, @villisouvenir, @littlebaomay, @chihokanzaki, @emma._bengtsson, @isabelle_arpin_chef, @heinz_reitbauer, @manubuffara, @pascalbarbot to cook a 10-course menu with south african accents. please share, post, repost and come to share this bright event with us. yes, together we can change the world. #letthestarsshine #charity #events #isabelo #thefoodalist
3,081 3 2 weeks ago
To begin this year with beauty and honnesty, I wanted to share images of Riccardo Camanini’s exceptional work at Lake Guarda @ristorantelido84. Riccardo is the kind of chefs who makes me strongly believe in the beauty of this dedicated work and its ability to spread some magic sparkles in nowedays’ world. At @ristorantelido84 , I saw that magic happen with a risotto prepared with figs, fresh tagliatelle with porcini and tagette leaves, and a perfectly baked brioche served with Zabaione, because the talent would rely in Riccardo’s hands, and sense of emotions. *
Riccardo and his brother Giancarlo put their whole kindness and soul in their place inspired by Fellini’s 60s art, overlooking the blue of the lake, treating their team like family. « We don’t answer the bell or the phone during the staff’s lunch break, even if it’s a producer. We want our team to stay at the table and share a meal all together ». « We want them to eat and read. Because how could you cook well for others if you haven’t experienced it yourself?» At that point where noone of that team would never leave the restaurant, finding there a rare sense of community and family. When, at the end of this symphony of colours and flavours, you would compliment Riccardo about his exquisite sense of placing tastes, textures, and temperatures, he would probably answer with tenderness and respect in his eyes that his skills have arrived randomly, or thanks to Gualtiero Marchesi, the master of Italian Nouvelle Cuisine who has transmitted him the passion of being in the kitchen.
What is sure is that what matters for Riccardo is to be an artisan of taste, who can transform for lunch or dinner, something that has the ability to make people smile. « And have the satisfaction to make something good for others... »
Lido 84 is a hommage to the quality of time and caring some people can give through their project. By spreading a sense of caring, and attention tenderly, day after day.
@thefoodalist The Foodalist - Amélie Vincent
@thefoodalist
To begin this year with beauty and honnesty, i wanted to share images of riccardo camanini’s exceptional work at lake guarda @ristorantelido84 . riccardo is the kind of chefs who makes me strongly believe in the beauty of this dedicated work and its ability to spread some magic sparkles in nowedays’ world. at @ristorantelido84 , i saw that magic happen with a risotto prepared with figs, fresh tagliatelle with porcini and tagette leaves, and a perfectly baked brioche served with zabaione, because the talent would rely in riccardo’s hands, and sense of emotions. *
riccardo and his brother giancarlo put their whole kindness and soul in their place inspired by fellini’s 60s art, overlooking the blue of the lake, treating their team like family. « we don’t answer the bell or the phone during the staff’s lunch break, even if it’s a producer. we want our team to stay at the table and share a meal all together ». « we want them to eat and read. because how could you cook well for others if you haven’t experienced it yourself?» at that point where noone of that team would never leave the restaurant, finding there a rare sense of community and family. when, at the end of this symphony of colours and flavours, you would compliment riccardo about his exquisite sense of placing tastes, textures, and temperatures, he would probably answer with tenderness and respect in his eyes that his skills have arrived randomly, or thanks to gualtiero marchesi, the master of italian nouvelle cuisine who has transmitted him the passion of being in the kitchen.
what is sure is that what matters for riccardo is to be an artisan of taste, who can transform for lunch or dinner, something that has the ability to make people smile. « and have the satisfaction to make something good for others... »
lido 84 is a hommage to the quality of time and caring some people can give through their project. by spreading a sense of caring, and attention tenderly, day after day.
691 12 2 weeks ago
To start brightly this new year, let’s celebrate the next generation of chefs. The young ones supported by the established ones, who will build the future of our gastronomy and keep on this beautiful process of creativity that brings together culture, human beings and nature. May this year be the one of legacy, creativity and neverending human creation ✨.
*
The chefs @yannickalleno from @lepavillonledoyen in Paris, @massimobottura from @osteriafrancescana in Modena, @willguidara and @danielhumm from @elevenmadisonpark in NYC, Paul Pairet @uvbypp from Shanghai, @muhinvladimir from @whiterabbitmoscow, @lowejames @lyleslondon and @chefclaresmyth from London, are mentioning @alajmobros from Le Calandre, @nikoromito from @ristorantereale, @osanchaise from Neso, @kristianbaumann from @108cph, @chef_julien from @odetterestaurant, and @mathieu_sillon and only at #theworlds50best @theworlds50best #thefoodalist
@thefoodalist The Foodalist - Amélie Vincent
@thefoodalist
To start brightly this new year, let’s celebrate the next generation of chefs. the young ones supported by the established ones, who will build the future of our gastronomy and keep on this beautiful process of creativity that brings together culture, human beings and nature. may this year be the one of legacy, creativity and neverending human creation ✨.
*
the chefs @yannickalleno from @lepavillonledoyen in paris, @massimobottura from @osteriafrancescana in modena, @willguidara and @danielhumm from @elevenmadisonpark in nyc, paul pairet @uvbypp from shanghai, @muhinvladimir from @whiterabbitmoscow, @lowejames @lyleslondon and @chefclaresmyth from london, are mentioning @alajmobros from le calandre, @nikoromito from @ristorantereale, @osanchaise from neso, @kristianbaumann from @108cph, @chef_julien from @odetterestaurant, and @mathieu_sillon and only at #theworlds50best @theworlds50best #thefoodalist
2,046 6 3 weeks ago
James Lowe loves stews, in the winter, @muhinvladimir eats black bread and bortsch, while and Paul Pairet shares his secret about how to glaze soy sauce with a poached egg... Discover some of the the best chefs’ favourite comfort food. With the chefs @yannickalleno from @lepavillonledoyen in Paris, @massimobottura from @osteriafrancescana in Modena, @willguidara and @danielhumm from @elevenmadisonpark in NYC, Paul Pairet @uvbypp from Shanghai, @muhinvladimir from @whiterabbitmoscow, @romainmeder from @hotelplazaathenee,@lowejames @lyleslondon and @chefclaresmyth from London, only at #theworlds50best @theworlds50best #thefoodalist
@thefoodalist The Foodalist - Amélie Vincent
@thefoodalist
James lowe loves stews, in the winter, @muhinvladimir eats black bread and bortsch, while and paul pairet shares his secret about how to glaze soy sauce with a poached egg... discover some of the the best chefs’ favourite comfort food. with the chefs @yannickalleno from @lepavillonledoyen in paris, @massimobottura from @osteriafrancescana in modena, @willguidara and @danielhumm from @elevenmadisonpark in nyc, paul pairet @uvbypp from shanghai, @muhinvladimir from @whiterabbitmoscow, @romainmeder from @hotelplazaathenee,@lowejames @lyleslondon and @chefclaresmyth from london, only at #theworlds50best @theworlds50best #thefoodalist
2,233 10 3 weeks ago
💫Merry Christmas to you all💫 to celebrate the end of the year, we prepared you some of the best moments of 2018, to share worldwide connection, community, friendship, and international excellence with the chefs @yannickalleno from @lepavillonledoyen in Paris, @massimobottura from @osteriafrancescana in Modena, @willguidara and @danielhumm from @elevenmadisonpark in NYC, Paul Pairet @uvbypp from Shanghai, @muhinvladimir from @whiterabbitmoscow, @romainmeder from @hotelplazaathenee,@lowejames @lyleslondon and @chefclaresmyth from London, only at #theworlds50best @theworlds50best @thefoodalist #thefoodalist
@thefoodalist The Foodalist - Amélie Vincent
@thefoodalist
💫merry christmas to you all💫 to celebrate the end of the year, we prepared you some of the best moments of 2018, to share worldwide connection, community, friendship, and international excellence with the chefs @yannickalleno from @lepavillonledoyen in paris, @massimobottura from @osteriafrancescana in modena, @willguidara and @danielhumm from @elevenmadisonpark in nyc, paul pairet @uvbypp from shanghai, @muhinvladimir from @whiterabbitmoscow, @romainmeder from @hotelplazaathenee,@lowejames @lyleslondon and @chefclaresmyth from london, only at #theworlds50best @theworlds50best @thefoodalist #thefoodalist
2,343 12 3 weeks ago
One-of-a-kind breakfast in the Italian mountains, right under the sun, prepared by the legendary Pastry Master Corrado Assenza from Caffè Sicilia.
*
The Master crafts what food experts consider Italy's best cannoli, gelati and granita selecting the best local products from the region's farms. 
At the human scale food festival @einprosit, he brought beauties from his terroir to prepare a one-of-a-kind breakfast in the middle of the Alpine mountains, with the very best local produce and dairy from farms of his region #einprosit2018 #corradoassenza #italy
@thefoodalist The Foodalist - Amélie Vincent
@thefoodalist
One-of-a-kind breakfast in the italian mountains, right under the sun, prepared by the legendary pastry master corrado assenza from caffè sicilia.
*
the master crafts what food experts consider italy's best cannoli, gelati and granita selecting the best local products from the region's farms.
at the human scale food festival @einprosit, he brought beauties from his terroir to prepare a one-of-a-kind breakfast in the middle of the alpine mountains, with the very best local produce and dairy from farms of his region #einprosit2018 #corradoassenza #italy
573 6 4 weeks ago
Goodbye @hertogjan.
*
No. It’s not easy to say goodbye @gertdemangeleer and @joachimboudens. 
The 3 star restaurant @hertogjan in Bruges, in Belgium is closing this week. To support their friends through that emotional period, Asian excellence was in house. Chefs @hiroyasu_kawate San from @restaurant_florilege - Tokyo, Takada San from restaurant @lacime_japan - Osaka, @richie_lin from restaurant @mume - Taipei, Katayama San from restaurant Gion Ichido - Kyoto, @susitenseli San from restaurant Rakushin - Osaka, and @jordynavarra from restaurant @toyoeatery - Manilla, gathered to demonstrate their solidarity in a very meaningful way: to cook together hands in hands a charity dinner to support a good cause close to Gert’s heart, Alexine Clarysse Fund.

Gert was 26 years old when he started the Hertog Jan adventure in a small café, alone in the kitchen, while Joachim was dealing with the front house.

The very 1st year they took over the business, they received their 1st star, the year after the 2nd one was given, and after 2 years more he became youngest 3 stars chef in Belgium.

This stage is only the closing of a chapter to open a new one: next year, Gert and Joachim will change the interior of Hertog Jan that will remain their “home” and flagship, creating an exclusive communal table of 14 seats. Gert will cook all by himself, spontaneously with the ingredients he will find on the market. 
Organized 5 times a month such as performances, the menu will follow the lead of the chef such as the traditional Japanese omakase dinners.
@thefoodalist The Foodalist - Amélie Vincent
@thefoodalist
Goodbye @hertogjan .
*
no. it’s not easy to say goodbye @gertdemangeleer and @joachimboudens.
the 3 star restaurant @hertogjan in bruges, in belgium is closing this week. to support their friends through that emotional period, asian excellence was in house. chefs @hiroyasu_kawate san from @restaurant_florilege - tokyo, takada san from restaurant @lacime_japan - osaka, @richie_lin from restaurant @mume - taipei, katayama san from restaurant gion ichido - kyoto, @susitenseli san from restaurant rakushin - osaka, and @jordynavarra from restaurant @toyoeatery - manilla, gathered to demonstrate their solidarity in a very meaningful way: to cook together hands in hands a charity dinner to support a good cause close to gert’s heart, alexine clarysse fund.

gert was 26 years old when he started the hertog jan adventure in a small café, alone in the kitchen, while joachim was dealing with the front house.

the very 1st year they took over the business, they received their 1st star, the year after the 2nd one was given, and after 2 years more he became youngest 3 stars chef in belgium.

this stage is only the closing of a chapter to open a new one: next year, gert and joachim will change the interior of hertog jan that will remain their “home” and flagship, creating an exclusive communal table of 14 seats. gert will cook all by himself, spontaneously with the ingredients he will find on the market.
organized 5 times a month such as performances, the menu will follow the lead of the chef such as the traditional japanese omakase dinners.
639 14 4 weeks ago
Fu He Hui, Shanghai.
*
Fortune, Harmony, wisdom. These are the translations of the three characters of this zen colonial townhouse set in the middle of Shanghai city.
*
Within a three-storey structure with furniture and art pieces from Ming and Qing dynasties, Fu He Hui in Shanghai is a temple of Vegetarian Chinese cuisine that proves vegetables are more than a way of eating : they are a way of living...
*
All through the fine dining menu, Chef Tony Lu makes each dish of vegetables an experience in itself where the identity and essence of each ingredient is put forward, in a creative way from stir-fried lily bulb with aspargus with elm ear mushrooms, to seared king oyster mushrooms with tofu skin on a mandarin pancake.
@thefoodalist The Foodalist - Amélie Vincent
@thefoodalist
Fu he hui, shanghai.
*
fortune, harmony, wisdom. these are the translations of the three characters of this zen colonial townhouse set in the middle of shanghai city.
*
within a three-storey structure with furniture and art pieces from ming and qing dynasties, fu he hui in shanghai is a temple of vegetarian chinese cuisine that proves vegetables are more than a way of eating : they are a way of living...
*
all through the fine dining menu, chef tony lu makes each dish of vegetables an experience in itself where the identity and essence of each ingredient is put forward, in a creative way from stir-fried lily bulb with aspargus with elm ear mushrooms, to seared king oyster mushrooms with tofu skin on a mandarin pancake.
743 8 last month
Ultraviolet by Paul Pairet, Shanghai.
*
Beyond a tasty experience, Paul Pairet offers a journey through the senses tinged with memories from his childhood in Perpignan.

Swinged by tumultuous waves and tingling sea salt on the nostrils, Paul relates a flame-lit abalone, to the beach boys' hippie sounds, with a barbecued cuttlefish and a lobster-infused broth.

Then comes the innocence of a childish bliss. A picnic basket served in the middle of a Pixar green field to get back to that chance one once had to touch the grass with barefoot and hear the purity of the birds singing in unpolluted air.

All over the dinner, between flames, grass and water, the team dances, sings and swings with you, in a choregraphic ballet where beating rhythms and popular melodies infuse each sparkle of taste.

Well, let it go and fly, travel and dream. Feel the moisture of the dead leaves in a forest, and the burnt smell of a crackling fire... Let Chef Paul Pairet connect us intensely to our senses and our emotions through a multitude of dimensions, from a roasted duck savoured on the Singapore river to the dessert while we fly on the moon with Sinatra...
*
Paul Pairet. Initiator of dreams and escape. Creator of memories.
@thefoodalist The Foodalist - Amélie Vincent
@thefoodalist
Ultraviolet by paul pairet, shanghai.
*
beyond a tasty experience, paul pairet offers a journey through the senses tinged with memories from his childhood in perpignan.

swinged by tumultuous waves and tingling sea salt on the nostrils, paul relates a flame-lit abalone, to the beach boys' hippie sounds, with a barbecued cuttlefish and a lobster-infused broth.

then comes the innocence of a childish bliss. a picnic basket served in the middle of a pixar green field to get back to that chance one once had to touch the grass with barefoot and hear the purity of the birds singing in unpolluted air.

all over the dinner, between flames, grass and water, the team dances, sings and swings with you, in a choregraphic ballet where beating rhythms and popular melodies infuse each sparkle of taste.

well, let it go and fly, travel and dream. feel the moisture of the dead leaves in a forest, and the burnt smell of a crackling fire... let chef paul pairet connect us intensely to our senses and our emotions through a multitude of dimensions, from a roasted duck savoured on the singapore river to the dessert while we fly on the moon with sinatra...
*
paul pairet. initiator of dreams and escape. creator of memories.
815 23 last month
Ultraviolet by Paul Pairet, Shanghai.
*
Beyond a tasty experience, Paul Pairet offers a journey through the senses tinged with memories from his childhood in Perpignan.

Swinged by tumultuous waves and tingling sea salt on the nostrils, Paul relates a flame-lit abalone, to the beach boys' hippie sounds, with a barbecued cuttlefish and a lobster-infused broth.

Then comes the innocence of a childish bliss. A picnic basket served in the middle of a Pixar green field to get back to that chance one once had to touch the grass with barefoot and hear the purity of the birds singing in unpolluted air.

All over the dinner, between flames, grass and water, the team dances, sings and swings with you, in a choregraphic ballet where beating rhythms and popular melodies infuse each sparkle of taste.

Well, let it go and fly, travel and dream. Feel the moisture of the dead leaves in a forest, and the burnt smell of a crackling fire... Let Chef Paul Pairet connect us intensely to our senses and our emotions through a multitude of dimensions, from a roasted duck savoured on the Singapore river to the dessert while we fly on the moon with Sinatra...
*
Paul Pairet. Initiator of dreams and escape. Creator of memories.
@thefoodalist The Foodalist - Amélie Vincent
@thefoodalist
Ultraviolet by paul pairet, shanghai.
*
beyond a tasty experience, paul pairet offers a journey through the senses tinged with memories from his childhood in perpignan.

swinged by tumultuous waves and tingling sea salt on the nostrils, paul relates a flame-lit abalone, to the beach boys' hippie sounds, with a barbecued cuttlefish and a lobster-infused broth.

then comes the innocence of a childish bliss. a picnic basket served in the middle of a pixar green field to get back to that chance one once had to touch the grass with barefoot and hear the purity of the birds singing in unpolluted air.

all over the dinner, between flames, grass and water, the team dances, sings and swings with you, in a choregraphic ballet where beating rhythms and popular melodies infuse each sparkle of taste.

well, let it go and fly, travel and dream. feel the moisture of the dead leaves in a forest, and the burnt smell of a crackling fire... let chef paul pairet connect us intensely to our senses and our emotions through a multitude of dimensions, from a roasted duck savoured on the singapore river to the dessert while we fly on the moon with sinatra...
*
paul pairet. initiator of dreams and escape. creator of memories.
562 14 last month