Tag Archives: Michelin

Sterren komen, sterren gaan, alleen Elvis blijft bestaan…Een voorbeschouwing op Michelin BELUX 2018

Je vindt me wel eens op restaurant, zoals sommigen onder jullie wel weten….ieder jaar komt dan wel weer de vraag: wat denk je voor de Michelin, wie krijgt een ster (derbij)?? Krijgen we er eindelijk een nieuwe 3* bij??

Awel, dit jaar zeg ik daar nu eens niks op, anderen kunnen daar veel beter voorspellingen over doen. Hoewel ik een behoorlijk aantal restaurants bezoek, kom ik op jaarbasis in te weinig verschillende zaken in België en Luxemburg om goed te kunnen aanvoelen welke restaurants voldoende in de smaak kunnen vallen bij Michelin om die felbegeerde ster(ren) in de wacht te kunnen slepen. Maar op basis van een rijk gevuld jaar rond onze Belgische en Luxemburgse tafels wil ik hier toch een aantal culinaire gedachtes neerpennen, als aanloop naar de voorstelling van de nieuwste editie van de Rode Gids aanstaande maandag….Veel leesplezier en ik hoor uiteraard graag wat jullie er van denken…

Eerste vaststelling: onze Michelin gids kent al een hoog aantal zaken met een ster

Bijna 13% van de restaurants (143 op 1116) die in de Rode Gids van 2017 opgenomen werden, had minstens één Michelin ster. Op zich is daar niks mis mee, integendeel, maar het is niet allemaal rozengeur en maneschijn… door dit reeds hoge percentage en doordat Michelin soms niet uitblinkt in moed betreffende het wegnemen van een ster zou men terecht kunnen denken dat dit weg naar het sterrendom blokkeert voor menig beloftevolle jonge chef, meer hierover hieronder. Hoewel het algemeen niveau van onze sterrenzaken al hoog ligt is er heel wat talent die makkelijk in aanmerking kan komen voor een bekroning, zeker in vergelijking met de ons omringende landen.

Tweede vaststelling: de omgeving verandert, de gids (nog) niet

Bij GaultMillau werd het al duidelijk, de Belgische restaurantscene verandert…en helaas niet in de positieve zin. In de recentste editie van de Gele Gids die gister voorgesteld werd verdwenen maar liefst 100 zaken die ophielden te bestaan…Witte kassa, strenge sociale wetgeving, regulitis, allen vreten ze aan de energie en motivatie van vele restaurateurs. Meer en meer beslissen chefs dan ook om het roer om te gooien, het concept te veranderen. Kobe Desramaults is daar het ultieme voorbeeld van…In de Wulf dicht, Chambre Séparée open….en wat voor een opening! Meteen een dik verdiende 17,5/20 en nieuwkomer van het jaar…jaja, GaultMillau heeft het begrepen. Zoals Piet Huysentruyt het luidkeels bij Kobe uitriep voor mijn camera: ‘Dit is de toekomst van de gastronomie’

En wat doet Michelin? In het Verenigd Koninkrijk nam Michelin Bookatable over, in Frankrijk kochten ze zich in in Le Fooding… Michelin zoekt duidelijk naar vernieuwing of toch minstens nieuwe initiatieven om haar activiteiten in de horeca uit te breiden… Ook wat de beoordelingen betreft zijn er landen waar Michelin de laatste jaren vooruitstrevender werd, in Groot Brittanië krijgen (gastro)pubs een ster, in Singapore wordt streetfood beloont en in Japan kan je zelf een 3* zaak vinden in een metrostation en eentje in een openbaar parkeergebouw. Daar kunnen ze in België misschien nog iets van leren.

Naast Kobe heb je toppers zoals Willem Hiele, Bruno Timperman, Benny Vantorre en David Grosdent (en er zijn er zeker nog een aantal) die toch stuk voor stuk bewijzen dat hoogwaardige gastronomie toch ook anders gebracht kan worden dan twintig jaar geleden…Hoog tijd om een aantal tanende sterren te doen sneuvelen en wat nieuw bloed in de gids te pompen…Vilhjalmur Sigurdarson en Marcelo Ballard die nog steeds geen ster hebben, dat steekt gewoon in de ogen, zelf een blinde kan zien dat dat geen steek houdt. Tijd om te tonen dat ze begrepen hebben dat ook een gids mee moet evolueren met de restaurants die ze beoordeelt.

Michelin kan toch niet achterblijven? Wat kunnen ze uit hun mouw toveren? Misschien weten we het volgende week maandag

Derde vaststelling: jonge chefs, de fundamenten van de gastronomie gaan niet in uw gat bijten

Je bent een jonge chef en je wil het gaan maken, dus na je opleiding en een paar jaar bij een aantal grote namen ga je voor je eigen zaak. Leuk pandje zoeken, mooie, minimalistische inrichting en koken maar… Je gaat van start met een leuke kaart vol ambitieuze gerechten die niets aan de verbeelding overlaten over je ambitie. Je gaat voor die ster, uiteraard met de prijzen die erbij mogen/moeten horen. Niet zonder gevaar, als je niet het beoogde niveau haalt keert die strategie als een boemerang in je gezicht terug, teleurgestelde klanten die dan ook nog eens het gevoel hebben dat ze veel te veel betaald hebben…

Tegelijk zie je dat je minder en minder plekjes vindt waar je terecht kan voor een lekkere stoverij, een sappig kalfstongetje, een goede steak tartare. Zijn jullie vergeten dat Oud Sluis ooit begon als mosselrestaurant en dat Hertog Jan in het begin balletjes in tomatensaus serveerde? Daar is niks mis mee hé….en het zal ook nog eens een rendabele start zijn… Bezint eer ge begint 😉

Vierde vaststelling: Luxemburg? Ah ja Luxemburg!

Ik kan me nog steeds niet van de indruk ontdoen dat zowel de Gele als de Rode Gids Luxemburg wat behandelen als een stoffige zolder waar misschien wel eens een verborgen schat of twee zou kunnen liggen… Wie zal die als eerste vinden en eindelijk van onder het stof halen?

Er beweegt echt wel iets in Luxemburg en onder het dynamische initiatief van oa. Euro-Toques Luxembourg ontstond er een hechte band tussen de chefs en wordt er regelmatig samengewerkt om via gemeenschappelijke initiatieven de Luxemburgse gastronomie bekender te maken, te promoten en te doen evolueren

Over stof gesproken, ook hier mag men ook eens beginnen denken aan het intrekken van een paar sterren. Je moet soms ook iemand uit z’n lijden durven verlossen. Dat doet heel veel pijn in het begin, maar op langere termijn is dat gewoon veel beter en je maakt ruimte voor de volgende generatie chefs.

Enfin, tijd om af te sluiten met de woorden van de betreurde Luc Devos: Sterren komen, sterren gaan, alleen Elvis blijft bestaan…en wat er ook van weze, onze Belgische gastronomie is van een ontzettend hoog algemeen niveau en daar mogen we terecht trots op zijn!

Flemish Food Bash: July 5th 2015 Oostduinkerke (B): noon till 06:00 am

IMG_0010Vincent Florizoone is not only a very talented chef, he’s also a man with a plan…and an almost unlimited passion for his profession… All of these remarkable qualities have led to the development of the Flemish Food Bash concept…a culinary get together of chefs, mixologists, butchers, bakers, you name it… Add to this other creative masterminds like barbers, tattoo artists and much more and you get an amazing event…with 5000 crazy, ethusiastic visitors.

The second event of this kind is going to take place on the beach of Oostduinkerke, Belgium on July 5th…You’ll get a chance to taste the kitchen of no less than 40 chefs…for a total of 20 (!!) Michelin stars…The world’s best restaurant for one day…On top of this, you’ll see 20 of the world’s best Mixologists at work and you’ll be able to drink 30 different beers from world class nearby brewery De Struise Brouwers.

More importantly, the whole idea behind this gathering is the interaction between all the people ‘performing’ on that day and all the visitors…no boundaries, no distance between the people…exchanging ideas…sharing a common passion for excellence… Yes, there are some really big names present, but there’s also a prominent place for young ambitious chefs who get an exceptional stage to show the culinary world how they see the cooking of the future… A magic blend between talent, terroir and top ingredients with an international twist. A festival of taste, sharing and friendship…

I can not wait to be there!!! It is going to be an unforgettable day…

FULL LINE-UP AND TICKETING AT: http://www.flemishfoodbash.com

Flemish Food Bash in the media:

http://www.foodandwinegazette.com/?p=3341&

http://welovecooks.nl/foodevents/flemish-food-bash/

http://www.westhoek.be/nieuws/52414/flemish-food-bash-n-2-een-dag-beste-en-grootste-restaurant-in-de-wereld

http://www.ambiance.be/nl/artikel/flemish-food-bash-op-het-strand

http://bezoeker.koksijde.be/activiteitendetail/8402/flemish-food-bash

http://www.hln.be/regio/nieuws-uit-koksijde/culinair-event-flemish-food-bash-strijkt-neer-op-het-strand-a2203979/

http://www.detafelvantine.be/bericht/het-beste-n-grootste-restaurant-de-wereld-voor-1-dagnacht-flemish-food-bash

Yes we can! High level gastronomy in Luxembourg…Ma Langue Sourit/Moutfort/L/1*

I had a very good meal at this restaurant in December 2014… As I wanted to share my experience with a few fellow foodies, I came back here this week to enjoy chef Cyril Mollard‘s most recent creations.

After a series of tasty appetizers we got off to a great start with the Moelleux de sandre, oignons des Cévennes, truffes noires, pain de mie croustillant…a perfectly executed fish quenelle with fried onions and truffle…a deep, rich flavored dish…We would love to see how this dish would taste if a saltwater fish would be used to add maybe a more intense fish taste to the quenelle…16/20

Second was the Noix de Saint-Jacques saisie, beurre salé, pieds de  brocolis, choux pointus, jus de coquillages…a lovely preparation of scallop, grilled on the shell, with textures of brocoli, green cabbage and a light creamy shellfish jus….a classic of chef Mollard and one hell of a good dish…18/20

The chef really likes to work with pork from the famous Livar pig, so we continued with Poitrine de cochon livar braisé, pomme de terre alliance, mousseline aillée et croustillante, potage parmentier...very very good…17/20

A final fish starter was served: Médaillon de lotte cuit vapeur,  épice rêve de cochin, bouillon anisé, poireaux, fenouil…again a well balanced dish showing the skill of the chef both technically and in his way of composing his dishes…17/20

We got a little extra dish the chef wanted to try on us and boy were we happy he did! The dish that came next is the textbook example of what I really look for when going to a high level gastronomic restaurant…the dish that leaves you speechless…perfect execution, perfectly balanced, great textures and flavors, well measured acidity…a thin slice of marinated John Dory, a sorbet of Kalamansi, confit Kumquats, a crunchy sesame cracker and a lovely soy based sauce….THIS IS IT….This dish makes a visit to this restaurant a MUST….really..20/20.

On to the mains…a very good heart of veal sweetbread was served with a cylinder of salsify and a mille feuille of turnip from Les Paniers de Sandrine…a local organic veg farmer..Sadly here, the veal reduction was slightly to salty…Noix de ris de veau, réglisse, salsifis, millefeuille de navets boule d’or, Sarazin torréfiés…14/20

Following this we had Pièce de Blonde d’Aquitaine rôti, poivre kumpot, carottes, moelle fumée, condiment confit , jus au genièvre…A straightforward, tasty preparation of beef aged for 45 days that worked really well…18/20

On to the last part of the meal…desserts…

First up was the Ganache chocolat Illanka du Pérou, café, crumble cacao, marron glacé… a dessert that made someone who’s not really into chocolate like me eat every last bit on the plate….the chocolate taste was not overwhelming (63% of cocoa)…great…17/20

Chef Mollard is smart enough to know that the last dish may very well be the one the customers remember best…so he decided to blow us away once more with his Tartelette citron Meyer de chez Bachès, confiture de  pamplemousse, sorbet épinette…a divine combination of delicate, perfect pastry, airy light lemon foam and a pine sorbet…magical!!!…19/20

In december I was already impressed and happy to find this level of cooking but what Cyril showed us today was without doubt some of the best cooking I enjoyed in Luxembourg so far…

A special mention also for the sommelier who, after the bottle of white from the already legendary Abi Duhr which we picked ourselves, made us discover two really nice reds, one from the south of France and one from Germany (Pfalz)…he did a great job!

Service was, as always, very efficient, friendly and professional.

Conclusion

Yes we can!!! High level gastronomy in Luxembourg…it’s possible…this is cooking that can stand the test of comparison with many ‘fine dining’ restaurants in Europe…I even see potential for this restaurant to be amongst Europe’s finest in a few years…I’ll definitely be back….soon…

Based on today’s visit, I give Ma Langue Sourit an overall rating of 18/20

http://www.mls.lu

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DINNER BY HESTON/London (UK)/2*/SPTOP50 N°5

IMG_7377_3I have to confess, I waited an awful long time to go to Dinner by Heston Blumenthal. A chef, creating some of the most innovative dishes/dining experience revisiting some historic dishes dating back to the 16th Century…It felt awkward…I couldn’t help thinking about liquefied black pudding and stuffed colibri ice cream….no thanks… Also, the stratospheric rise of Dinner all the way to the 5th place in the 2014 San Pellegrino Ranking of the world’s best restaurants made me suspicious…

All changed when my friend Mark Hastings made a move from general manager at Hakassan’s HKK to Dinner. On one of my trips in late 2014, I decided to drop by and say hi as a welcome pause from shopping at Harrods with the Mrs. I was immediately won over… Mark gave me a tour of the beautiful dinning room, overlooking Hyde Park and of the huge kitchen with the number one eye catcher…the wood fire over which the pineapples for the epic Tipsy Cake were being roasted. On top of this, a few of my Belgian Foodie Friends and Chefs had been to Dinner during this period and they were all enthusiastic about their visit…

So, after a few long weeks of waiting, it was my turn to step into the kitchen of Dinner to take my place at the Chef’s table, next to the pass, for a dinner I would not soon forget! Indeed, only here can you have the tasting menu. Subject to seasonal changes, it is composed of eight delightful dishes. The rest of the restaurant is à la Carte…quite impressive at a 2* level…especially if you know that they serve several hundreds of customers a day here…Madness!!!

As the Executive Head Chef of Dinner, Ashley Palmer-Watts was working very hard with Heston on the other side of the globe for the opening of the Fat Duck Melbourne; one of the excellent sous-chefs was at the pass tonight, Allan Herrick. Allan took all the time we needed to explain every single dish and to answer all our questions. At the same time he mastered evening service in the most perfect way. A Buddhist temple could not have been quieter and calmer than this kitchen, except for Allan’s occasional announcements to his staff and their swift ‘Yes Chef’ replies. Service tonight was in the very competent hands of Andrew Lewis; he did a brilliant job at making us feel at home in this very special place in London.

Back to the food…here’s what we had tonight:

Hay Smoked Mackerel (c.1730)
Lemon salad, gentleman’s relish, wood sorrel & smoked roe
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An assortment of tasty raw vegetables (mainly salads), cold smoked (on hay) mackerel, gentleman’s relish (a delicious garlic and anchovy based sauce historically used as a preservation method)…the freshness and acidity of the veg worked really well with the fatty smoky fish and the relish lifted this dish to the next level… 18/20

 

 

Roast Scallops (c.1830)
Cucumber ketchup, roasted cucumber, bergamot & borage

IMG_7360_3Scottish hand dived scallop, roasted, with a zingy cucumber ketchup made of chardonnay vinegar, cucumber juice and pickled sjallots, roasted cucumber (vacpacked and finished on the plancha) and herbs. Again an outstanding dish bringing together very balanced flavours and textures. Pure delight. 19/20

 

 

Meat Fruit (c. 1500)
Mandarin, chicken liver & foie gras parfait, grilled bread

IMG_7369_3Truly legendary dish in itself makes a visit to Dinner worth your while… The most amazingly smooth, creamy chicken liver and foie gras parfait, covered in a triple dip layer of mandarin jelly, using freezing techniques to obtain an identical texture as the actual skin of a mandarin. Presented with a generous slice of toast, grilled in the Josper oven. It takes no less than three days to make a meat fruit…and in one week, Dinner serves out over a staggering one thousand meatfruits! Perfect. 20/20

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Frumenty (c.1390)
Grilled octopus, smoked sea broth, pickled dulse & lovage
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Next up was grilled octopus, cooked tender at 85°C for four hours, garlic butter coating and seared on the plancha. Served with loveage emulsion, a deep smokey sea broth, seaweeds and pickeled Buddha’s Hand. Great dish. 18/20

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Chicken cooked with Lettuces (c. 1670)
Grilled onion emulsion, spiced celeriac sauce & oyster leaves


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Succulent perfectly prepared juicy chicken, crisp wedges of chicken skin, lettuce, mayonnaise, oysterleave…aka Chicken Oyster….amazing flavours and textures, once again… 19/20

 

Beef Royal (c. 1720)
Slow-cooked short rib of beef, roast onion, calf’s tongue, red wine, anchovy &truffle

IMG_7409_3After all the very original, but high level dishes, we felt that this dish brought us back to reality… Of course, the 66 hours slow-cooked beef short rib, truffle, smoked carrots, mushroom ketchup and triple cooked fries were technically perfect and yes, if I had just this dish, I would have been very happy about it, but somehow, the magic, which was so well built up, seemed a bit lost here… 16/20

 

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Gingerbread Ice Cream (c.1600)
Salted caramel, mulled wine poached pear & smoked walnut

IMG_7414_3Very nicely presented winter dessert with the full flavours of lush ginger bread and mulled wine…and pear, but hey…I am to extatic about the next one that I will just keep it at this… 16/20

 

 

 

 

Tipsy Cake (c. 1810)
Spit roast pineapple

IMG_7420_3Simply EPIC dessert…you HAVE to eat this one at least once in your life!!!!!! Spit roast, syrup coated pineapple….gently roasted over a wood fire in a corner of the kitchen…served with a cocotte filled with the lightest, airiest brioche I ever had, sugar coated and with the most divine caramel at the bottom of the cocotte….wow, just wow…..THIS IS AMAZING….. 20/20

 

 

Nitro Ice Cream Trolley

IMG_7451_3A reference to the almost scientific approach of food at the Fat Duck in Bray with this last dessert…A Crème Anglaise is turned into ice cream using a specially designed tableside icemaker and liquid nitrogen… More of an attraction than a real culinary treat if you ask me…but then again, I was still floating on a wave of pure delight following the Tipsy Cake 😉 15/20

 

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CONCLUSION: OVERALL RATING

18,50/20

At 200 GBP a head, the tasting menu may seem to come at a steep price, but to me, this experience was worth every penny. Having the chance of tasting all these divine dishes, seeing them being prepared just feet away from where you are sitting, having access to the chef, getting all the explanations and the excellent spotless service made this to me one of the very best restaurant experiences I ever had. Of course, I would return any day in the main dining room because I am sure that the meatfruit, the tipsy cake and all the other dishes are equally delicious sitting here 😉

www.dinnerbyheston.com

Table d’Amis/Matthieu Beudaert/Kortrijk (B)/1*

Matthieu Beudaert and his charming wife, Sofie Delbeke are about to spend their last week at the initial location of their Kortrijk based 1* restaurant Table d’Amis. Indeed, they are leaving the current 1892 built house and move to a new location in the historic center of Kortrijk.

So I was just in time for my first visit to the place where it all started, where the Michelin star was won…

Matthieu serves very nice, daily changing dishes based on arrivals of high quality produce like prime Spanish veal and superb fish. He cooks clever, well balanced dishes with a lot of care for maintaining the identity of the main ingredient in every dish.

Tonight we went for the à la carte, but for sure I’ll try his tasting menu next time. The delicious sweetbreads , the superb veal, cooked to perfection…the perfectly matured cheeses….everything was high level and a great motivation for a next visit!!!

I wish Matthieu and Sofie the best of luck at their new place and I will certainly visit them once they have settled in… They are friendly, passionate and very down to earth people who love their job and who take great pride in what they do.

A restaurant to watch…www.tabledamis.be

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A place full of history…and great food: La Paix/David Martin/1*/Anderlecht (B)

Brasserie La Paix/David Martin/Anderlecht (B)/1*

This beautiful brasserie opposite the former Anderlecht meat market/slaughterhouse is a historic place. It opened its doors in 1892 and was a favourite amongst butchers and meat wholesalers for decades. They would come in, early in the morning for their sandwich (pistolet) with minced meat (gekapt) and a pint of world famous Geuze to wash away the adrenaline and excitement from the market. It has been in the same family for generations.

Today, David Martin is behind the piano in the kitchen. His wife, Nathalie is in charge of the spectacular traditional dining room and even her parents still help a hand. David has worked in a few well known restaurants, like Bruneau.

The restaurant offers two main options: the refined and technically perfect cuisine of David and the grilled meats that have been served in this iconic place for over a century.

We opted for the first and from the photos you will see the pure delight that we have been served…of course accompanied by some of Belgium’s finest beers! Light, elegant dishes in which David perfectly integrates some Japanese elements…memories of a trip to the land of the rising sun in a not so long ago past…

At the end of my meal, the Chef took me down to the basement to show me where he aged the beautiful cuts of beef served in his restaurant…a nice experience and a real honour. For sure, this is what I’ll try during my next visit….the sooner the better actually 🙂

Despite the fact that the chef is French, it does hardly get more Belgian than here…a must visit if you want to be able to say ‘I have been to Belgium’

http://www.lapaix1892.com

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This was my culinary year 2014!

So, my culinary year 2014 slowly comes to an end… I invite you to take a look over my shoulder to what has made this year another excellent culinary millésimé…

Without any doubt, this was for me, the year of three great chefs that really reached the level of world class, exceptional cooking… In London, Brett Graham is cooking at his best level ever. Indeed, in the previous years, one or the other inconsistency had kept him away from that top level, but nothing like that this year. The meals we had at The Ledbury were precise, balanced and just f*ing perfect. In Belgium I really feel that Sang Hoon Degeimbre has found his bearings in his beautiful new location in Liernu. What I really love about his restaurant, l’Air du Temps is it’s unique combination of top level vegetable oriented cooking combined with the Korean influences that are perfectly mastered. Sanghoon’s foodpairing driven cooking style offered us our best dinner experience of the year… Of course, someone I certainly have to include here is Filip Claeys of De Jonkman in Bruges (B), Gault Millau made an excellent choice by awarding him the title of Chef of the Year 2015 for Belgium. Not only does he works pure magic with fish, he’s also a passionate defender and promotor of sustainable fishing through Northsea Chefs and Vissers.

It was also the year of the new chefs that…well…are actually not so new, so let’s speak about (relatively) new restaurants instead…David Toutain in Paris, bringing us his creations in his very own personal style, expressing his love for vegetables, without doubt shaped by his time at Alain Passard’s Arpège and his love for travelling, discovering cuisines all over the world and absorbing all those influences to translate them into his own dishes and of course, Mickael Jonsson at Hedone, London, a man with a passion for ingredients and precise cooking techniques second to only very few…so impressive that I visited him 4 times this year.

I have to admit that except for La Vie in Osnabruck, I did not have a clue about the earthmoving changes that took place in Germany over the last decade(s). This year brought me to some truly inspiring places. Chris Bau’s Schlossberg where I discovered a cooking style excelling in precision and search for perfection, inspired and influenced by Japan. A great chef, a dynamic wife in charge of Front of House and one hell of a sommelier….just wow…. I also had the pleasure of staying at the exceptional Traube Tonbach hotel, blessed with the institute of all culinary institutes in Germany, Harald Wohlfahrt’s Schwarzwaldstube… Always great to see how an experienced, much acclaimed chef as Harald manages to stay true to his cooking principles and philosophy without giving the impression of becoming outdated or oldfashioned. In the contrary…the plates he brings are more alive and kicking than ever!

After many years of ‘Facebook friendship’ this year also brought a long awaited visit to Edwin and Blanche Vinke’s Kromme Watergang in Hoofdplaat (NL). No nonsense approach, proud of their origins, in love with the local ingredients… great people…a solid and strong team .A superb meal and a fabulous stay in one of their suites with breathtaking views on the river Schelde delta…Edwin also made it possible for me to experience the Knuthenlund Native Cooking Award in Denmark…a fascinating cooking contest that gave me some unique insights into the way chefs work and into how their training and years of experience allows them to create incredible dishes with only very few resources. Being back in Denmark allowed me to discover another young talent who impersonates the Scandinavian cooking philosophy in the best possible way, Nicolai Norregaard at Kadeau

Summer and autumn also brought some visits to Bruges. Discovering the new location of Hertog Jan was quite spectacular. I can’t wait to go back in 2015 to see how chef Gert will have settled in after this first very promising visit. Geert Vanhecke at De Karmeliet showed why there was no reason at all to even think about taking away his 3rd *… Bruges is still a favorite destination for me, with restaurants like Rock-Fort, Sans Cravate, Zeno and….the discovery for me of this year in Bruges, BRUUT.

Finally, I discovered that there is hope for Luxembourg! Cyril Molard at Ma Langue Sourit in Moutfort surprised me by delivering a meal that was a very worthy of a 2* restaurant in Paris or London…so we might be seeing a 2* in Luxembourg again soon…In 2015 I will certainly visit other Luxembourgish chefs but also restaurants around Luxembourg…and certainly a second visit to the very promising La Grappe d’Or in Torgny of chef Clément Petitjean.

Thank you to all these chefs and to all the other chefs I had the pleasure to visit this year. Thank you for your hospitality, for your warm welcome, for your passion, dedication and hard work, day after day to offer us, your clients an unforgettable experience!