WG Magazine - a feast for the palate... April 2016 Issue by WG Magazines

APRIL 2016

a feast for the palate...

GARY RHODES

The Chef’s Chef

HEINZ BECK

Master Of Gastronomy

CARLA PELLEGRINO Culinary Glamour

PETER GILMORE

A Chef With Talent

SOPHIE BISE Culinary History

www.wgmagazines.com

WG April 2016 -

WHAT'S MORE

BRITISH

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GARY RHODES?

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WG April 2016 -

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WG April 2016 -

Editor

Fabian deCastro

Lifestyle Editor

Doug Singer

Feature Editor

Oilda Barreto

Contributing Editor

Michael Hepworth

FJMdesign Photography Consultant Creative Design Studio Publisher

IZZY Publishing Pvt. Ltd.

‘ WOGOA FOUNDATION

Identifying underprivileged children with culinary ambitions...

WG™ is an online digital publication published by: Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, 403002 Goa, India Tel: +91(832) 2463234 Fax: +91(832) 2464201 sales@wgmagazines.com Company Registration Number U22100GA2011PTC006731

WG™ New York Doug Singer - Head of Operations, North America 404 East 66 Street, Suite 2E New York, NY 10065 E-mail: doug@wgmagazines.com Marketing & Advertising Joel Savio Nazareth Call: +91 832 246 3234 E-mail: joel@wgmagazines.com Web Administrator Joel Savio Nazareth

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Cover Image Credit: Chef Heinz Beck La Pergola - Rome Italian Chips Photo ©Janez Puksic

G MAGAZINES

This stimulating issue of WG will certainly keep your mouth watering as we once again take our monthly global tour to enlighten your taste buds. We will highlight Gary Rhodes and his unique mastery of the ‘Great British Classics,’ and while in the spectacular city of Dubai, we take a look at Eataly’s newest installation. Once again we will visit with the multi-award winning and undisputed ‘Master’ of gastronomy,’ Chef Heinz Beck in Rome and then head off to Talloires, France to immerse ourselves in a century of culinary traditions with Sophie Bise. Germany’s Harald Wohlfahrt has been a loyal servant to the Schwarzwaldstube restaurant at Hotel Traube Tonbach for more than 35 years now, but his culinary creations also delight gourmets and bon vivants the world over including the writers at WG! The ‘Land Down Under’ will serve up Executive Chef Peter Gilmore’s fine eateries at the Sydney Opera House and across the harbor at Circular Quay and Poul Andrias Ziska revolutionized haute cuisine will deliver us to the Faroe Islands. Belgium’s Gert De Mangeleer and Joachim Boudens have achieved a true first in the world of gastronomy, achieving Three Michelin Stars in just 5 years’ time, while Enrico Cripps’s Italian destination, Alba, boasts three Michelin stars of their own.

Sang-Hoon Degeimbre from L´Air Du Temps will be loading his ultrasound device onto a plane and bringing his unique flavour discoveries to Salzburg for a month-long guest chef slot at Restaurant Ikarus in Hangar-7.

Andrea Camastra, chef and co-owner at Warszawa, Poland’s ‘Senses,’ brings a new appreciation of cuisine from this part of the world and Chef Henrik Yde-Andersen’s culinary journey brings us to the Michelin-starred restaurant Kiin in Copenhagen before heading off to the U.S. While in America we will visit with Carla Pellegrino at Rao’s Las Vegas before heading east to New York City’s Dominique Ansel Kitchen and Bakery.

Our final leg will take us to the sub-continent to explore some of India’s finest cuisine. Mumbai’s Spiceklub is dabbling in molecular gastronomy and serving up Desi food with a twist and down the road, to satisfy our sweet tooth, we hit up The Rolling Pin, a quaint yet distinctive boulangerie, chocolaterie and patisserie. Our final stop will be in the metropolis of Delhi where we will peek into a five-star restaurant vision of three people – Mrs. Fatima Lobo, Chef Julia Carmen Desa and Chef Jatin Mallick. Bon Voyage! Doug Singer Lifestyle Editor

WG April 2016 -

APRIL 2016

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MAGAZINES

CONTENTS 32

Great British Classics By Gary Rhodes

The Master Of Gastronomy

Heiress Of A Superb Gourmet Dynasty

100

Painting In Flavours

106

A Chef With Talent

122

Harald Wohlfahrt

138

A Shopping And Dining Experience... Truly Italian

146

Culinary Glamour

162

New Nordic Cuisine

174

Creation Of The Cronut®

184

Simplicity Is Not Simple

194

A Rigorous Perfectionist

202

Innovative Danish Chef In Love With Thai Cuisine

210

Senses - The Second Michelin Star Restaurant In Poland

214

SpiceKlub

218

Tres

220

The Rolling Pin

Heinz Beck La Pergola - Rome Cavalieri, Rome Italian Chips Photo ©Janez Puksic “Italian Chips” this dish is Heinz Beck’s homage to Italy. The chips are made from tapioca, the colors and flavors represent Italy. White chips - Pecorino cheese, Red chips - tomato and Green chips - Basil flavored. WG April 2016 -

E X C E P T I O N A L A L W A Y S B U T

W E ’ L L

T O

H O O S I N G

S T E P M O R E

T O

O N E

W I S H E A C H

O F

O U R

I M P O R T A N T L Y

A N D

A B O U T

P A Y I N G

M O M E N T

I S

T O O

D O

S L O W

D I S C O V E R I N G

PA S S I O N AT E

G O

540

T O

W H AT

T H E M

D O W N .

A T T E N T I O N T R U LY

D O

T O

U N I Q U E

E L A I S

M E E T I N G

T H E Y

M E N

B E S T

T H E

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B U T

A N D

I S

T H E

A L S O

W O M E N

L I S T E N I N G

S L I G H T E S T

RELAIS & CHÂTEAUX

. R E L A I S C H AT E AU X . C O M

H Â T E A U X

S E T T I N G S

ALL AROUND THE WORLD, UNIQUE IN THE WORLD.

W W W

F A S T .

E V E R Y T H I N G

E X C E P T I O N A L

M O M E N T S

T O

D E T A I L

F I R S T

P E R H A P S W H O

YO U R T O

A R E

E V E R Y

E N S U R E

WG April 2016 -

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WG April 2016 -

‘ WOGOA FOUNDATION Identifying underprivileged children with culinary ambitions...

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An inspirer, innovator and perfectionist – Grant encompasses all of the qualities that deserving children can glean from a role model!

Culinary Arts can give new life to children... we make it our mission to identify talented, underprivileged children with culinary ambitions and provide opportunities that otherwise would have been beyond their reach…

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GARY RHODES OBE

GARY RHODES

Text

Oilda Barreto

Gary Rhodes OBE: chef, restaurateur and author. His distinguished 35 year career, tireless attention to detail and unique mastery of the ‘Great British Classics’ truly sets him apart. A history of stunning restaurants has won him a constellation of Michelin stars and he is consistently revered by his peers as ‘The Chef’s Chef.’ With free reign to explore British cuisine, Gary embarked upon a gastronomic journey of discovery, reinventing and rejuvenating old favorites to create new and incredibly exciting food. Well known as an ambassador for British cuisine, Gary has achieved what no other chef had previously managed to do — he reintroduced Britain to its rich gastronomic heritage and uncovered a culinary culture to rival that of any other country in the world. For the past three years Gary has also toured the world as an ambassador for British cuisine, cooking and hosting events in India, Japan, Malaysia and throughout the UAE on behalf of the GREAT/Visit Britain campaign. Gary has cooked on almost every continent for royalty, prime ministers, presidents and all the president’s men! He has cooked on the QE2, the Orient Express and for the troops in Basra. He has achieved many personal ambitions including cooking for Princess Diana, Tom Hanks, the Jordan Formula One team, the British team at Le Mans and for his beloved Manchester United. In 2006 Gary was honoured with an OBE for services to the hospitality industry.

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WG MAGAZINES

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GARY RHODES OBE

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Rhodes W1 - Summer Pudding

WG MAGAZINES

WG Magazine catches up with Gary Rhodes… It’s interesting to learn how Chef’s find their passion for cooking. Renowned Chef Gary Rhodes tells us about his formative years and how he found his way into the culinary field to become one of the most sought-after Chefs in the world… You know it all started through my upbringing when I was just a youngster of six or seven years, my father left the home so it was my mother looking after myself, my brother and my sister back in the sixty’s. So you can imagine we didn’t have these ready meals of today it was all about going to the local green grocer, the fish monger and the butcher. Eating things when they were in their season, we didn’t have that kind of food that you can take home and microwave. Microwaves didn’t exist then so it was always a question of home cooking and I got really excited about it and started supporting my mother in the kitchen. When I got to the age of 13 she decided to go back to work to support us and I decided to become the household cook. After I finished school I would have run and pickup my sister from school then go home and cook. It was far more interesting than doing homework, which I had to do as well, but wanted to cook for the family so when my mother and brother came home, dinner would be ready on the table. I started with simple food but then I became more and more excited about it and wanted to do a bit more and little bit differently and I just thought “this for me is heaven, I am loving it!” So it got to a certain point where I wanted to get involved on Sundays as my mother was off on the weekends when she would make the roast. So one day I said I can actually do the desert, there is a book, she had Mrs. Beeton’s old deserts book and I looked into it and there was steamy lemon sponge and lemon sauce. So again, we didn’t have any machines or anything, it was the good old wooden spoon and the big bowl, beating up the flour, the butter and then in with the eggs, flour, baking powder and the lemon juice. While it was steaming I picked what I had, it was good old fashion pot in the steamer then I also made the sauce to go with it which was in the book did it all, I will never forget it. When it actually came time to bring it out, we had the roast as my mother had looked after that side of things. But then turned dessert out on the table, lifted off the lid and the scent of lemon just filled the room! I looked at my mother, my brother and my sister, they all had the biggest smiles you could see, and they were almost drooling. Then I poured this thick sauce on top and I said, “This is heaven” and I though this is what I wanted to do. Having that pleasure coming from the people I wanted to please and seeing that look on their faces I knew I wanted to be a chef. And that was it, it was on that day. Only other thing I thought I wanted to do was to be a policeman. I had done the training, had several meetings with the police force, I had done all those things but that magical moment that was my final decision. I was torn between what to do; do I follow that police thing that I wanted to do? But I have this love for food, the love for actually creating, being inventive but being realistic and I had all of these things…I have never looked back. WG April 2016 -

GARY RHODES OBE

Rhodes W1 - Braised lamb shank

Rhodes W1 - Roast rack of Welsh lamb

Chef Rhodes then takes us back to when he started his career at the Amsterdam Hilton… I did three years in college and all of my buddies were going into London saying, “I got a job at the Hilton, I got a job at Savoy,” I didn’t want that. I had been given a book in 1978 by my brother for Christmas and it was called The Great Chefs of France by Quentin Crewe and Anthony Blake, they travelled around France visiting several three Michelin star restaurants from the north to the south of France. For me, that is the greatest cook book because it tells the story of each of those great chefs. Talking about people like Mitchel Guerard, Alain Chapel, and Jacques Pic… it told the stories of their style of food. I wrote to all of those chefs, and still to this day, I have two or three of the letters. A reply written by him personally and signed by Mitchel Guérard, which said thanks but no thanks, another from the Troisgros brothers signed by Jean and Pierre; for me they were little gems even though they said the same ‘thanks but no thanks.’ So, I wrote to Hiltons all over Europe; Paris Hilton, Zurich Hilton, Brussels and Amsterdam. I received an offer from the Amsterdam Hilton, I thought, I am not missing this opportunity, I will be overseas and from there I can spread further in the field.

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WG MAGAZINES

Rhodes W1 - Confit leg and sous-vide breast of baby chicken

Rhodes W1 - English custard

We asked Chef Rhodes about his experimenting with nouvelle cuisine, with his success moving to London’s Reform Club and being the sous chef at the Capital Hotel with Brian Turner – and how did this experience help to form who he is as a chef today… I originally came back to work for Reform Club and I was also working for another restaurant. When I left Reform Club I worked for a restaurant called Winton Eating House. I became their head chef at 22 years of age which was quite ludicrous at that time. I was offered that position and I greedily took it. Soon it became very real. While I was there, Brain Turner came for dinner so obviously I cooked for him personally that night then I went up and sat with him. Two days later he called me and said that it’s Brian Turner, I had dinner with you. I asked ‘I hope you enjoyed it,’ he said he loved it and asked if I could meet him in the enxt couple of days, I said sure, I will be there. So I turn up in a suit and tie and Brian Turner tells me that he wants to take me on as his senior sous chef! I couldn’t turn this down and I wanted that job. It was a grand spell with Brian Turner for the next two to three, where I learned a lot from him. WG April 2016 -

GARY RHODES OBE

“Ambassador for British cuisine, a gastronomic journey of discovery, reinventing and rejuvenating old favorites to create new and incredibly exciting food...” Chef Rhodes has a special passion for British food and is known to be the chef to revive great British Classics. Taking traditional dishes and refining them into modern British Classics intense with flavour and a feast on the palate — wanted to know how he brings about this balance on a plate… “It was interesting, as you can imagine, working with Brian Turner who was about French Cuisine, then after that I went to another hotel. A gentleman offered me the position to become the head chef. I stayed one year with them and during my spell there I had another gentleman who wanted to introduce me to Kit Chapman. He was the boss/ owner of The Castle Hotel in Taunton and they had a chef there, Chris Oaks, who was doing very well with the Michelin star rating was leaving to open his own operation. Thus, I was asked to go to Taunton. While I was there another position opened at a place called White Hall in Essex. It was a lovely hotel. It was a home with a beautiful restaurant, a huge Mansion, it was stunning. While working there I began introducing British Classics but, more refined. With nouvelle cuisine everything becomes more refined.

day I cooked. Then I had a good chat with Kit Chapman. He said he would like to offer me a job, but to go and work at Intercontinental with Peter Kromberg who is sadly not with us, an amazing man, I worked with him just for a fortnight because he wanted a second opinion. Peter Kromberg said “this guy can cook you are going to be fine.” Well, I got the job and I never looked back, I was there for nearly five years.

It was then I realized that everything we had, our fish coming from Scotland, Scottish scallops coming down and lobsters, generally it was all British, coming from the west of the country and around the Cornish waters and Devon waters we were getting most of our beautiful fish from down there so I was buying home grown so to speak. Then we had all of the local butchers… I had lamb coming from Wales which is just around the corner, we had things coming in and then we had the one chap who was a dentist, he had so many grounds and he was producing fruits and vegetables, obviously not lemons and oranges he doesn’t grow those but, the summer berries I would get from him, the lovely pears, apples… so I was going to him once a week choosing what he was producing. Seeing now its beans, we need to pick those beans, now at their I found myself going to cook for a party of eight best and trying to make this restaurant as local as people. I put a menu together and went into the possible. And I am thinking this British butcher’s kitchen. Kris Oaks, the chef, was there but he made food, let’s make sure we make British cooking to it clear to me that he was not helping in any way. go with it, let’s reintroduce classics of old but giving He told me, “I have got the ingredients you asked it a new style because I learned from other chefs, for but I am afraid you have to do it on your own.” like Brian Turner, his French cuisine was refined, so I told him I would do it on my own, which is why I let’s make their sources more refined, more cleaner was there, to prove that I can cook. The following on the palate, crisper.

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WG MAGAZINES

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GARY RHODES OBE

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Rhodes W1 - Baileys Profiterole

WG MAGAZINES

Chef Rhodes tells us about his greatest influences in the kitchen… I think the biggest influence of my carrier has been the Roux Brothers. One thing I loved, I never worked with them as an employee but I worked with them endless times on different functions, different occasions and also judging the Roux competition for many years so I struck up a really close relation with the family and at one point I felt very much a part of that family because of functions that they would go to. I was included in the pack, and it made me feel very proud to be with them. One thing I learned at a very early stage was I loved the way they ran their kitchen, I loved that very gentle approach to it…yes, they were firm but in a well-mannered way. It wasn’t about running around screaming and shouting, you won’t really gain anything. When you put fear into your team you won’t get anything done. What I want to do is put confidence in my team like they put in their team so I took that as a great lesson. That is the way I want my kitchen to work, obviously. I always say respect can never be demanded it can only be earned, as simple as that. Without shadow of a doubt the huge influence on my career and my whole performance in the kitchen as the head chef, as a leader, has been born from the Roux family. I love the Roux family very much.

WG April 2016 -

GARY RHODES OBE

Chef Rhodes shares the process he goes through to create a new dishâ&#x20AC;Ś At this moment in time, we are putting a new menu at RW1 which we are going to introduce in the coming month or so, a lot of work has to be done; getting the ingredients, doing trail runs, we go through the whole process before we introduce the menu. I make sure that the team in the restaurant has tasted the menu, to understand it, to tell a story about it with the diners. Discussing with Chef Lee (chef at RW1, Grosvenor House, Dubai) and Chef Wayne, who is my right hand man - been with Wayne for over 25 years and Lee has been with me 10 years. What I always look for is customer feedback. I could be eating in another restaurant, I could come up with something totally different and I could throw a whole new light at what I am doing and that is one of the beauties of this industry. The one thing I still continue to thrive on and it inspires me, is that you never stop learning. There are moments, often I would say to a person I dearly know for 37 years - my wife who is my honest critic, I have just had a genius idea, and she would say, â&#x20AC;&#x153;You have got to put that on the menu you have got to do it!â&#x20AC;? I then make sure the rest of the menu works with it, and for that one dish that I will balance the menu around it, it somehow gives you the theme and the concept of that particular menu. I will never forget the first time when I told Chef Wayne that I had this little idea and excited about it - English, crumpets, I was going to make crumpets with truffle butter, and wanted to keep it as British as possible. Wayne loved the idea and we had it on the menu for quite some time. An idea was are born to use truffle butter instead of jam and turning it into a savory element. A party of 14 chefs had a function in the private area and I gave it to them as a starter, it was one of those dishes that really wowed them that much. This was the key to the rest of the menu, and that is how things came together.

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Rhodes W1 - Tomato cake with peppered goat cheese

WG MAGAZINES

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GARY RHODES OBE

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Rhodes W1 - Roast chicken breast with pine nut pesto

WG MAGAZINES

Chef Rhodes share the ingredient that inspires him… When people ask me, what ingredient could you not live without… I always say it’s the lemon because you can use that sweet and savory as you can turn it into dressings, you can turn it into sauces, you can put it into a crumble you can have anything out of it. So for me that is an ingredient I could not live without because I managed to do so much with that, one little squeeze can add so much to something else and it is the most versatile ingredient we have on this planet. WG April 2016 -

GARY RHODES OBE

“Known to be the chef to revive great British Classics, taking traditional dishes and refining them into modern British Classics with intense with flavour and a feast on the palate” Chef Rhodes says there is not one ingredient that he hasn’t been able to master however…. There is one thing I don’t like working with and am not a fan of because I can’t stand eating it, is tripe. If it is on the menu would I order it? No. I remember when I was in Paris and eating at different bistros, I loved it if you get Calf Springs with the lemon and the capers, I mean heaven, heaven, I love all that but, tripe, I can’t stand it. So that is one ingredient I do struggle with because I don’t even want to see it, let alone cook it.” There is also no special cooking equipment this traditional chef particular enjoys using however, he emphasizes that technique is more important… There are different kinds of equipment which are all plug in and push a button. I am a bit of an old fashioned boy. Although we use all of those, of course we do, I will never allow it to take over my cooking, rather to enhance the cooking. I judge a chef that comes for an interview with me, if they are coming into the hierarchy, they come in and expect me to say, “make me a three course menu, be inventive,” and I usually wait all morning for something that probably won’t inspire me. What inspires me is when I say to them, “make an omelet and you can’t use a fork, should be light fluffy show me how you think an omelet should be, use your skills.” I love good, old fashion stuff rather than the latest equipment. Produce, creativity and technique, are equally important to Gary while working in the kitchen. He creates a cohesive balance of all three on a plate. He elaborates… It really depends on the dish, which will change your whole technique. Whenever I am putting a dish together I’ve got to think about the balance in texture and different strands of flavors. So often you eat dishes in different restaurants, cafes or brasseries where the main feature could be a simple piece of cod on your plate, which is cooked to perfection. Wonderful, so lovely and moist, delicious. One thing you should never do is add anything to that plate which is going to mask the flavor of that dish. So my technique is about adding to a flavor rather than masking a flavor. It is about the different textures you need. So it is about balance, texture and strength of flavor, never masking, only enhancing.

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GARY RHODES OBE

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Rhodes W1 - Wild mushroom tart with artichokes and chive dressing

WG MAGAZINES

Gary Rhodes speaks about his book ‘365/one year – a book of inspirations One Year, One Book, One Simple Recipe For Every Day’ The first thing was when I look back at some of my old books. The first was published in 1993 - a long time ago - then I was much younger I wanted to show off what I can do in the restaurant more than what I can do at home. There was an element of home cooking in it and wanted to make 365 a home cookbook and not a coffee table cookery book. I didn’t want people to say to me, “Oh Gary, I bought your book can you sign it? I want to see smudges and wrinkled pages, I want to see it used.” So my inspiration was homey food with easily approachable ingredients that are far more realistic and I tell a story at the beginning of every recipe. It tells you about the dish, where you get involved to think ahead and get a lot done before hand. There were other dishes where you put it in the oven and when you come back from work it is melting beautifully, everything is done and there is your meal. I wanted to give them options, so I broke down the recipes - this for your tea time, your supper, then a dinner and lunch menu. As the recipes started coming together I thought, I have so many ideas in here! In the end I was chatting with Penguin, my publishers, who suggested why don’t we make it 365. I said with so many recipes, this book is going to be too big, I had about 280 recipes at the time which I wanted to include and make it 365. I wanted to put so many things in it, I didn’t imagine about having tea time, afternoon tea, cakes, etc. So there was still plenty more ideas to add. It’s been a successful book and it is still selling. In fact, I recently saw one on Amazon which was selling for a ridiculous amount of money. 365 was great fun to do, I loved creating every single dish in that book and I am very particular. I have been involved in every element. The only people who do the recipes for books are me and Chef Wayne and we work together. He helps me do the preparation, I do the finishing on every single dish and that’s important to me. I want people to know if they read any Gary Rhodes book, Gary has written the recipe. I would stay up until two in the morning writing recipes because there is lot to do. I enjoy when you are in the mood, the recipes just keep flowing. WG April 2016 -

GARY RHODES OBE

Garyâ&#x20AC;&#x2122;s opinion on the best recipe that he has ever created and his inspiration for this recipeâ&#x20AC;Ś

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After 8 chocolate slice with crystallized pecan nuts and coffee sorbet

WG MAGAZINES

It’s almost like a premier league table, difficult to say which one is going to be right at the top but certainly if I gave you the top of the squad, definitely I would pick the Truffle Butter Crumpets. They are very different and the response I got from all those chefs sitting at the table when they said, “Oh my God this is sublime, whatever you do you can’t take this off the menu!” The next would be the Lobster Thermidor - of course that is a classic French recipe but, I use our own Scottish lobsters so you have a little bit of mustard in the sauce. The cheese and the glaze usually comes with black truffles. The Bread and Butter Pudding - credit for this goes to Anton Mosimann, I created my own recipe as I do it with a sugar topping brûlée which I though was just sublime, and we had on the menu at RW1 for the whole period. I did a desert when I opened City Rhodes nearly 20 years ago. A dessert which was a complete little gem, never been done before. I made a lovely orange zest flavored sponge, a rich orangey syrup and fresh orange jelly. Then I cut the jelly, cut out a section of the sponge, pop that in, then a little bit of caramel chocolate mousse which we would pipe on the top, which gave it a rippled effect on the Jaffa cake with a chocolate glaze on the top while sitting on a little orange flavored sauce. So we have the crumpets, the bread and butter pudding, which I think is sublime, the Lobster and Jaffa Cake would be at the top. WG April 2016 -

GARY RHODES OBE

“A distinguished career, tireless attention to detail and unique mastery of Great British Classics” Gary Rhodes has received about every culinary honor one can imagine, he elaborates on his many awards, Michelin Stars and in 2006 being honored with an OBE - we wondered what did it feel like to receive The Order Of The British Empire. I got my first Michelin Star in 1986, we had six thereafter and I suppose it was probably the first, I like to think it was the first, Michelin Star for a British based restaurant and British food. It was quite emotional and the first thing I did was I told my wife, “look at this, just read this!” and she goes, “Oh my God! Oh my God!” The next thing I did was phone my mom and tell her, it was just a magical moment. I was honoured that Her Majesty The Queen was presenting and pinning the OBE. While at Buckingham Palace, I was asked if there is anything I wanted to say to Her Majesty while receiving the OBE. Many of the college students would be asked to help at large functions and support the culinary team at Buckingham Palace and in 1977 and 1978 I did several functions at Buckingham Palace and Windsor Castle. It was a special moment when I spoke to Her Majesty and told her “This is a very special day Your Majesty, I remember when I was a young boy dressed in the full regal, running around and serving you all, usually I would get only the vegetables to serve and wanted to look after the table. This is a very special day because it comes from that little boy running around.” Her Majesty The Queen replied “You certainly have come long way, haven’t you” that was a magical moment, when the Queen spoke to me.

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GARY RHODES OBE

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Rhodes Twenty10 Burger

WG MAGAZINES

Chef Rhodes has led a distinguished career, with tireless attention to detail and his unique mastery of the Great British Classics, Chef Rhodes tells us what motivates him… It’s when I get those really busy moments, that’s when I am the happiest. Because I want the pressure, it is that what I respond to. One Christmas we had a full house of 120 people or so, it was madness and I loved it. I said, “Boys it’s going to get busy can you cope? Can you do it?” They said, “Yes, Chef.” I said, “I didn’t hear you. I said can you do it?” They said, “Yes Chef!” and in the middle of something I would say everybody stop who just put this dish in front of me? I said this is awesome, keep cooking like that, and don’t let me down. They said “Chef we won’t let you down.” I like that drive I put in them, then they get a buzz. “I love that moment when they tell me what they think of that dish, it is very nice Chef.” I said, “Nice is not in my vocabulary, it is sensational, okay. You cooked it and got it put on the plate, be proud but don’t let me down and I want it like this every time.” “Chef, it will be like that every time.” It is ‘THAT’ which drives me on, and I never want to let go of that.

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GARY RHODES OBE

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Rhodes Twenty10

WG MAGAZINES

Rhodes W1

“Guilty food pleasure” One of my things I love, when I get home and it is late but I haven’t eaten all day so I am going to have something to eat. I really like Heinz Tomato Soup, warm with some good French bread, dunking and munching and I am thinking I am a happy man. I do eat Snicker ice cream bars, not a massive super fan but it is a kind of thing I like to have if I really fancy some ice cream. Since being a chef is perceived as a glamorous profession, Chef Rhodes gives his take on chefs who are first entering the field today… I think the most important thing with every chef that wants to work with me particularly when they are young, I try and keep it realistic and honest with me and I make it quite clear: ‘If you really have a natural passion for it and love for it you will go far but, you got to make sure that passion and interest is absolutely one hundred percent.’ When I was working with Brian Turner I had to be at work at eight o’clock every day, I didn’t leave till we finished late at night, five days a week. You’ve got your weekends off but then we would alternate between the weekends among the junior chefs yet you were doing the 15 hour - 16 hour days that what it was like. Keeping customers happy on a daily basis are your true judges. To keep those people happy you have succeeded, forget even thinking about wining Michelin stars, forget about even winning awards forget everything. The important thing is that you are the number one; the only critic you have to worry about is your customers. WG April 2016 -

HEINZ BECK

HEINZ BECK Master Of Gastronomy Text

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Oilda Barreto

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Photo ©Antonio Saba

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HEINZ BECK

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S Campo Photo ÂŠJanez Puksic

WG MAGAZINES

Chef Heinz Beck is widely known throughout Italy and Europe as a noteworthy master of modern gastronomy. Beck’s reputation within Dubai has solidified his position as an international culinary talent. Following his success at the acclaimed “La Pergola” in Rome, “Heinz Beck Seasons at Ristorante Castello di Fighine” in Tuscany, “San Casciano dei Bagni in Tuscany,“Café Les Paillotes” in Pescara, Italy, “Gusto by Heinz Beck” in Algarve, Portugal, “Heinz Beck” and “Sensi by Heinz Beck” in Tokyo, Japan, “Taste of Italy by Heinz Beck” in Dubai, this is Heinz Beck’s first casual restaurant concept, offering diners the chance to indulge in gourmet cuisine and “Social by Heinz Beck” celebrating its two year anniversary.

With his unique interpretations of the modern kitchen, Heinz Beck thoughtfully curates ingredients and implements innovative techniques to convey simple components into highly evocative dishes. The 3-star Michelin Chef has brought contemporary Italian dining to Dubai by featuring atmospheric design elements and offering innovative contemporary Italian cuisine. “Social by Heinz Beck” offers a relaxed, elegant atmosphere with magnificent views of Dubai, making this an ideal setting for every day dining and special celebratory meals. WG April 2016 -

HEINZ BECK

Heinz Beck was born in Germany, in 1963. He joined the Professional School in Passau, and received his formal chef’s qualifications by 1983. He expanded on his expertise in the prominent kitchens of Hotel Holzapfel and Bad Fuessing. In 1986, he took a role with one of Munich’s Michelin starred catering companies, Feinkost Kaefer, before becoming Chef de Partie at the Michelin starred Colombi Hotel in Freiburg. Beck returned to Munich in 1989 to join the three Michelin starred “Tantris”, before making a decision to add international experience to his career by heading to Mallorca, Spain, to become Sous Chef at the two Michelin starred “Tristan”. WG Magazine: Tell us more about your formative years; how did you find your way into the culinary field to became one of the most notable “Masters” of gastronomy and a true pioneer of modern gastronomy! Heinz Beck: As I often say, at first my desire was to be a painter, for the love I have for art, but my family opposed: so I decided to dedicate myself to a profession that could allow me to express my creativity. Since the beginning of my career, I have always been interested in food effects on the body and the right relationship between food and health. A dish can be tasty as well as light and well balanced. I felt in love with Italian cuisine soon as I came to Rome: Italian cuisine is one of the greatest in the world and it offers such a variety of excellent raw materials that you cannot exempt from experiencing with them in order to reconcile health and taste. A pivotal moment for Beck’s culinary development came in 1991, through an opportunity to join legendary chef Heinz Winkler, as Sous Chef at “Residenz”, Aschau. This incarnation gave him a chance to further his culinary skills while working under of one of his heroes, and by gaining his ‘kuchenmeister’’ one of Germany’s most prestigious culinary certifications.

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Medaglioni di astice con tofu alle mandorle ed olive disidratate Photo ÂŠJanez Puksic

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HEINZ BECK

Beef veil on amaranth grain with pressed caviar and herbs Photo ©Janez Puksic

WG Magazine: Taking you back to 1991, the opportunity to join the legendary chef Heinz Winkler, how did that experience help to form who you are as a chef today? Heinz Beck: My experience with Heinz Winkler was so formative that I still consider him as my teacher as well as a friend to talk with about my dishes. I had been his Sous Chef for 5 years and he was giving me the opportunity to travel and meet different realities outside of Germany. Chef Beck worked his way up as Chef de Cuisine in Berlin at Germany’s Presidential headquarters. Then in 1994, he made his way to Rome to work at the Restaurant “La Pergola”, the establishment with which he would become most notably associated. In 1996 Heinz attended the ‘Course for Sommelier’s’ organized by the ‘Italian Sommelier Association’ in Rome,

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WG MAGAZINES

which led him to achieve his Professional Sommelier qualification. This new capability empowered him to create dishes designed to perfectly match the wines available at La Pergola, as well as allowing him to assist his Sommelier to build up a wine cellar of outstanding reputation. WG Magazine: Your culinary creations which are based on a unique interpretation of the Modern kitchen that goes beyond your undisputed culinary talent, the utmost attention toward ingredient selection and their transformation into highly innovative flavors, how do you bring this balance on the plate? Heinz Beck: Balance is the Mediterranean cuisine itself. Nature itself is a great source of influence. The seasonality of raw materials guides my choices in creating different menus. WG April 2016 -

HEINZ BECK

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Photo ÂŠMauro Fiorese

WG MAGAZINES

WG Magazine: In your opinion, what is the best recipe you have ever created? What inspired this recipe? Heinz Beck: I always find hard to answer this question because it would be like asking a mother which is her favorite son. I am fond of all the dishes that I create, because there is a story behind each of them and every dish is the result of studies, test and constant development.

Crispy red mullet with herbs Photo ©Janez Puksic

WG Magazine: Is there a process you go through to create a new dish? Heinz Beck: The basis of my idea of the kitchen is curiosity. For my recipes, I draw inspiration from everything surrounds me and emotions that gives me what I observe. Beyond an excellent career as a highly decorated Chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. His profound understanding of the culinary culture is revealed in several of his texts, which address more than culinary practices. Among one of the best sellers is “L’Ingrediente Segreto” or, The Secret Ingredient. His other noteworthy works include “L’Arte e Scienza del Servizio” or, The Art and Science of Service, “Beck, Vegetariano” or, Vegetarian, “Pasta” and the ingenious “Finger Food”. Beck also has tackled nutrition and healthy culinary practices in “Ipertensione e Alimentazione” or, Hypertension and Nutrition. WG April 2016 -

HEINZ BECK

In 2000 Beck was awarded more of many honors, the “Golden Medal of the Artist’s Foyer”, International Prize of the Roman University “La Sapienza”; the first time in 30 years that this prize was awarded to a chef. In 2003 he was given the “Cuocoric 2002” as “Best Kitchen Chef” and in 2004 Enoteca Italiana awarded him with the “Ampolla d’Oro” while the Consorzio Tutela del Radicchio di Treviso honored him the award “Radicchio d’ Oro”. In October 2006 he also received the Ritz Carlton “Life Time Achievement Award” at the International Festival of Food and Wine 2006 in Wolfsburg, Germany. Chef Beck has also been recognized by “Michelin”, “Bibenda”, “Gambero Rosso” and “L’Espresso”. His Michelin stars - “La Pergola” in Rome (3 Michelin stars), “Apsleys – a Heinz Beck Restaurant” in London (1 Michelin Star) and “Café Les Paillotes” of Pescara (1 Michelin Star) are a testament to the genius of Heinz Beck. Throughout the years “La Pergola” has maintained its primary position in the gastronomic panorama of Italy; the Michelin guide for 2006 awarded Beck with the prestigious three stars.

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Tuna veil with wasabi cream, cumin seed gelatine and red beets Photo ©Janez Puksic

WG MAGAZINES

His unique interpretation of the “Modern” kitchen goes beyond his undisputed culinary talent and includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors. Today Beck oversees several businesses. He has also been integral in the development of the De Cecco line of “Sughi” (Sauces), which he conceived, designed and produced to bring the richness of Mediterranean flavors to supermarket shelves across the globe. WG Magazine: Is there a process you go through to creating a new dish? Heinz Beck: The basis of my idea of the kitchen is curiosity. For my recipes, I draw inspiration from everything surrounds me and emotions that gives me what I observe.

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HEINZ BECK

WG Magazine: Your profound understanding of the culinary culture is revealed in several of your books, ‘PASTA by Heinz Beck’ your book – your concepts of lightness and delicacy, as you go beyond the classic tenets of Italian cooking and the extraordinary ability to enclose a ‘universe’ on a plate, what was the inspiration behind this while writing your book? Heinz Beck: I have always been fascinated by pasta, a complete food and basis of Mediterranean diet. It provides complex carbohydrates, energy to slower release, low glycemic index, good source of protein and, finally, low in fat. Apart from its nutritional aspects, pasta makes room for creativity: for this reason after my first book, “Heinz Beck”, I decided pasta was the perfect matter to write a book about.

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Tagliolini pasta with black salsify, chive and white truffle from Alba Photo ©Janez Puksic

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HEINZ BECK

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WG Magazine: What is Cookery to Heinz Beck? Heinz Beck: Cookery, for me, is synonymous with evolution. Just think about how different types of cookery are varied over the time, reaching ever more complex forms. Cookery techniques encourage my creativity and allow me to create well balanced dishes without sacrificing taste. WG Magazine: What new ingredient or ingredients are inspiring you right now and how do you select your ingredients? Heinz Beck: Actually I’m very inspired by yuzu, a citrus fruit native of East Asia: I like its tarty flavor, close to that of grapefruit. I discovered it during my frequent visits to Japan and planning and opening of my Restaurants “Heinz Beck” and “Sensi by Heinz Beck”. Regarding selection, I personally meet my suppliers and my preference is first for local produce. When possible, I prefer to buy locally; where is not possible, especially out of Italy, I use imported products. I’m sad as I know it is not environmentally friendly, but I have to put my Guests’ satisfaction first. WG Magazine: Creativity or Technique, what is more important to you and why? Heinz Beck: They are both equally important. Creativity is a natural predisposition while technique is the result of studies. It is the harmony of the two that create a great dish.

Lobster medallions with almond tofu and dehydrated olives Photo ©Janez Puksic

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HEINZ BECK

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WG Magazine: Take us through the moments when you received the International Prize of the Roman University “La Sapienza”, where the first time in 30 years that this prize was conferred to a chef. Heinz Beck: Many years passed since that day. I can still remember the excitement, the joy and surprise for this award as it came really unexpected. WG Magazine: Heinz Beck and Restaurants by Heinz Beck have received about every honor imaginable. What is it that keeps you motivated at this point in your career? Heinz Beck: My motivation comes from seeing my Guests’ return to my Restaurants and seeing my pupils grow. WG Magazine: What advice could you give to chefs who are first entering the field today? Heinz Beck: Every young Chef feels the passion flowing through the veins: however, to ensure that this can be transformed into a profession, it must be accompanied by a deep and constant study of raw materials, traditions and techniques, by tenacity and the determination to grow professionally. It is a profession that, undoubtedly, requires a lot of sacrifice. But that sacrifice is paid off by as many satisfactions. Nowadays, he is known as one of the most notable “Masters” of gastronomy in the world. We are very proud of Social by Heinz Beck being “Highly commended Best Italian Restaurant” for the Time Out Dubai Restaurant Awards 2016.

Leg of lamb with artichokes cooked in ash and crisp potato crumble Photo ©Janez Puksic

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HEINZ BECK

The restaurant features a seven course menu which makes it a hit. ‘Heinz Beck special menu’ consists of all the signature dishes from the restaurant, a deliciously satisfying seven course feast where each dish seems to get better as the meal progresses in terms of both taste and presentation. The main a la carte menu is vast… Your gastronomic experience may begin with a sparkling glass of Prosecco and a stunningly presented hors d’œuvre course with perhaps the liquid olives and macaroons. Liquid olives is a is a feat of molecular gastronomy - olive juice is made to look like a solid green olive through a spherification process and the you have the sweet macaroons filled with Wasabi mayonnaise may not sound appetizing, but the contrast of sweet and savory flavors explodes lusciousness in the mouth. Each course is paired with a sommelier chosen wine. Perhaps next you’ll try the Amberjack marinated in white balsamic vinegar with pomegranate snow – The inspiration for this dish comes from the image of an Artic pink glacier, a peculiar phenomenon caused by single-celled organisms that give the snow this particular color. The amberjack, previously marinated in white Balsamic vinegar, and the pomegranate snow are placed on a driedice basis, over which is poured an herbs infusion that gives the dish a balsamic flavor. Followed by Marinated Red Shrimp with Caviar and The Sea. Then more dishes for the discerning palette – the Duck Ravioli with pea cream, fava beans and black truffle, Black Cod with borlotti foam and iced parsley powder and a succulent Lamb Medallions in bread crust with artichokes and topinambur purée. Then cleanse your pallet with a pre-dessert of fresh pineapple with coconut and lime sorbet on lemongrass infusion.

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Amberjack marinated in white balsamic vinegar Photo ÂŠJanez Puksic

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HEINZ BECK

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THEN you have your dessert… settle for nothing but the best “Raspberries 1.1” This dish is world-famous for its innovative ways of presenting raspberries to the diner. Heinz Beck loves raspberries for their vivid color as well as for their benefit properties and he likes to experiment it with both sweet and savoury dishes, both in desserts. Raspberries 1.1 was created by Heinz Beck in 2013, he wanted to be the declination of this fruit in 11 different consistencies. Starting from the bottom of the dish, you will find several raspberry preparations in succession: jelly, cream, fresh raspberries, flavoured sugar, biscuit, puffed raspberry flavoured chocolate, sponge, crystallized fruits, ice cream, meringue and pearls…different textures with a distinct flavor. Now that’s dessert… WG Magazine: What is your guilty pleasure food? Heinz Beck: Chocolate

Raspberries 1.1 Photo ©Janez Puksic

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SOPHIE BISE - AUBERGE DU PÈRE BISE, TALLOIRES, FRANCE

SOPHIE BISE a key figure in Gastronomy

Charlyne and Sophie Bise

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SOPHIE BISE - AUBERGE DU PÈRE BISE, TALLOIRES, FRANCE

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A hundred-year-old inn very well-located between the Annecy Lake and French Alps. Nestled in the hollow of a protective massif, Annecy Lake is one of the world’s purest lakes. A gorgeous place that inspired Paul Cezanne who painted “The Lake of Annecy”. Welcome to a wonderful world where your taste buds will be stimulated by genuine cuisine that you will never forget with Charlyne and Sophie Bise… A century of culinary traditions that history can only summarize with the words “once upon many times!”, starting from Marie & François Bise in 1901 to Marguerite & Marius Bise in 1928 up to Charlyne & François in 1957, and now Sophie Bise, heiress of a superb gourmet dynasty.

L’oursin, en coquille, mousseline de choux fleurs de Bretagne

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SOPHIE BISE - AUBERGE DU PÈRE BISE, TALLOIRES, FRANCE

As the great-granddaughter, granddaughter and daughter of mainly female chefs, my destiny had been laid down for me. And I took it as a challenge. On the one hand to wrong foot all those who said that I was born with a silver spoon in my mouth and, on the other, to show that a woman could be a fully-fledged chef. At a very young age during her school holidays, Sophie use to work at the Auberge. Working at the Auberge made her discover and familiarize herself with every part of the hotel and catering service. To intensify her knowledge, her father the Great Chef François Bise taught her about produce and advised her to work at the butcher and fish stores. “I can only thank him for that” says Sophie Bise. Sophie then went on to train with the best chefs, she began her cooking training with Pique Pierre in Grenoble, working at different stations at this one Michelin star restaurant Sophie learnt a lot with Pique Pierre. She then went on to train at the two Michelin star restaurant in Ammerschwihr, Alsace and later at the three Michelin star restaurant Outhier in La Napoule and the two Michelin star La Marée in Paris. The desire to be independent gave Sophie the opportunity to learn from great chefs in Canada and the United States.

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La coquille saint-jacques, dorée, purée onctueuse de carottes de sable, émulsion de riz basmati au gingembre

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SOPHIE BISE - AUBERGE DU PÈRE BISE, TALLOIRES, FRANCE

L’asperge de pertuis,chaud-froid de saumon bio fumé à l’auberge, blinis au caviar d’aquitaine

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Le cèpe, en cappuccino, purée légère de potimarron

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Sophie grew up in a house with a female culinary tradition where she was use to expressing her opinions without them being challenged. She worked in male brigades where there were prejudices against female points of view and she often felt that she was not being taken seriously. That helped build her personality.

Creating a seasonal cuisine, with fine fresh produce which is honest, generous, has some character and a sense of humor. She wanted to get back to the way that older generations felt about food. But, at the same time to put the stamp of her own personality on it and make it creative and daring.

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SOPHIE BISE - AUBERGE DU PÈRE BISE, TALLOIRES, FRANCE

Duke and Duchesse of Windsor

Shah of Iran, Her Majesty Farah Pahlavi and Marius Bise - WG April 2016

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Queen Elizabeth the Queen Mother and Charlyne Bise

President Nixon, Charlyne Bise and Mrs. Nixon

Auberge du PĂ¨re Bise is a wonderful international meeting place for Epicureans from all over the world...

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SOPHIE BISE - AUBERGE DU PÈRE BISE, TALLOIRES, FRANCE

“Auberge du Père Bise is settled in a unique location that takes all its magnificence with lights’ reflections over the lake. No one could have imagined a better place... More than a splendid location, your eyes and your taste buds will be taken to a new world of pleasure with the cuisine of Sophie Bise” WG Magazine catches up with Sophie Bise, a key figure in Gastronomy… WG Magazine: Your culinary creations is a combination of seasonality, simplicity and honesty, full of passion on the tracks of the former generations feel about food and putting your stamp of your own personality and make your food creative and daring - delicate but intense flavors - How to bring this this balance on a plate? Sophie Bise: French traditional cookery is an inexhaustible source of inspiration. News techniques and associations of cultures permits to revisit it with modernity. The motivation to create a dish, it’s the pleasure I want to give to everyone who comes to my restaurant and want to make people feel good. The harmony suggested in every dish, the agreement between textures and flavors, but also the seasons and extraordinary décor of our dining room is the engine and the constant source of my inspiration. I like to emphasize the flavors of great products that our region has to offer - between the lake and nature. Many of my dishes pay tribute and respect nature. Finding the balance of the product so that it doesn’t disappears under so much sophistication but be sublimate by our work.

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SOPHIE BISE - AUBERGE DU PÈRE BISE, TALLOIRES, FRANCE

Serving its famous food... Auberge du Père Bise cultivates with elegance and simplicity the charms of a centuryold family restaurant which firmly rooted its land...

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Charlie Chaplin

Paul Bocuse and François Bise

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Eroll Flynn and Marius Bise

Brigitte Bardot and Franรงois Bise WG April 2016 -

SOPHIE BISE - AUBERGE DU PÈRE BISE, TALLOIRES, FRANCE

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La pêche melba revisitée,framboises et vanille “bourbon”

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WG Magazine: In your opinion, what is the best recipe you have ever created? What inspired this recipe and why? Sophie Bise: The Tatin truffles, potatoes and sauce Périgueux’s foie gras - The idea of this recipe came to me when I was in the truffles’ Market of Brive-La Gaillarde. Being interested in the association of ingredients which I particularly enjoy, potatoes and foie gras. The result is delicate and elegant, this is a great winter’s recipe. WG Magazine: What new ingredient or ingredients are inspiring you right now and how do you select your ingredients? Sophie Bise: Inspiration always comes from seasonal ingredients. Then, it’s the color ideas which appear along with the textures that emerged to enhance the ingredient. The different atmospheres reigning on the lake according to the seasons are very inspiring too.

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SOPHIE BISE - AUBERGE DU PÈRE BISE, TALLOIRES, FRANCE

WG Magazine: What are your favourite ingredients you like to work with? Sophie Bise: I enjoy a lot working with crayfish. It is a local product and my childhood memories are embellished by fishing with incredible pleasure. Crayfish has been on the Auberge menu for generations. WG Magazine: Is there an ingredient that you weren’t able to master and have given up on and why?

Auberge du Père Bise

Sophie Bise: Yes, I gave up some products like red tuna several years ago. I think that it is our responsibility to keep in consideration the ecologic impact of our choices, in particular concerning food. WG Magazine: Do you have any special cooking techniques or equipment you particular enjoy using? Sophie Bise: I often steam food and use the vacuum-packed technique. This technique allows a slow cooking process which protects not only the flavor but also all the nutritional value of food.

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SOPHIE BISE - AUBERGE DU PÈRE BISE, TALLOIRES, FRANCE

WG Magazine: Produce, Creativity or Technique, what is more important to you and why? Sophie Bise: Only a strong / smart technique. With Jazz music, the musicians are able to improvise and have always a perfect harmony with their instrument. Cooking is exactly the same. WG Magazine: What is your guilty pleasure food? Sophie Bise: I could not mention all of them! Love sweets…

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WG Magazine: What was the feeling when you have got your first Michelin star and what keeps you motivated, at this stage of your career? Sophie Bise: The Auberge received its first star in 1931, then the second in 1933. The third star arrived in 1946. When my father died, we have lost two stars. That was a little rude but we have not changed anything in our manner of working. Our love for good work and our pleasure to receive our guests are still the same. WG Magazine: Being a chef is perceived as a glamorous profession, what advice could you give to chefs who are first entering the field today? Sophie Bise: The only advice that I would like to give to the young chefs is ‘never forget that before everything, we are craftsman’. And especially, every day we have to take pleasure in what we make and to give pleasure to the guest that we receive in our restaurant. Offer an interlude, give a lot of yourself. With this we make really an extraordinary and grateful job. Auberge du Père Bise is a wonderful international meeting place for Epicureans from all over the world. Serving its famous food, Auberge du Père Bise cultivates with elegance and simplicity the charms of a century-old family restaurant which firmly rooted its land.

La framboise, en boule de chocolat, coulis de poivron doux

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SANG-HOON DEGEIMBRE - L´AIR DU TEMPS, BELGIUM

SANG-HOON D EG E I MBRE Painting in flavours, Using an ultrasonic device... Text Red Bull Hangar-7 Photo ©Helge Kirchberger

A lovingly restored farmhouse, nestling in the gentle slopes of the Wallonian countryside: this is the L’Air du Temps restaurant. Alongside the pure beauty of nature and its tastefully-decorated interior, the establishment has also been adorned with two Michelin stars, in spite of the fact that Sang-Hoon Degeimbre had absolutely no experience as a chef prior to its opening. Admittedly, the South Korean-born chef, who was adopted by a Belgian family along with his brother at the age of five, was no stranger to haute cuisine. Sang-Hoon Degeimbre spent ten years working as a sommelier in world-renowned Belgian restaurants such as the Vivier d’Oies in Dorinne, La Truffe Noire in Brussels and L’Eau Vive in Arbre. His dream to one day find himself in the kitchen as a chef finally came true in July 1997 with the opening of the L’Air du Temps restaurant, which he runs together with his wife, Carine. Completely lacking in experience with ans and wooden spoons, he made the best of a bad situation and began to simply apply his knowledge from the world of wine to food. An unusual approach that turned out to be a recipe for success: after just three years, the fledgling head chef was awarded his first Michelin star.

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SANG-HOON DEGEIMBRE - L´AIR DU TEMPS, BELGIUM

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How did he do it? Just like with good wine, SangHoon Degeimbre breaks every product down into its constituent flavours, drawing his conclusions from these. This led to him developing the “food pairing” technique, in which he pairs together ingredients with surprising similarities, which come together in perfect harmony in the mouth. His combination of oyster and kiwi, in which he found a total of 14 identical flavours, achieved a certain level of fame in the industry. Degeimbre not only opts for high-quality ingredients, which are regionally-sourced wherever possible, and a considerable number of which are grown in the two hectares of land surrounding the restaurant, he is also a staunch advocate of the use of modern technology to find the best possible technique for achieving maximum flavour. He uses ultrasound to filter the flavour molecules found within his ingredients and uses vacuum bags to control the fermentation of his vegetables. “Technology can stir up emotions”, the Belgian assures us. The third component alongside the products and technology, and quite possibly the most important cornerstone of his philosophy, is his continued willingness to experiment: “Looking back, the biggest advantage for me was the fact that I had to teach myself how to cook. At school, far too many things are questioned and challenged. In the kitchen, however, you need to try things out. Sometimes you win, sometimes you lose. The most important thing is to not limit yourself”.

2010 Monochrome, Purple Duck

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SANG-HOON DEGEIMBRE - L´AIR DU TEMPS, BELGIUM

This willingness to experiment can be seen and tasted in every one of his dishes, which are not just culinary works of art, they actually look like abstract paintings: they fall seamlessly into place with the “less is more” attitude found throughout the restaurant and are absolutely perfect in their minimalism. Degeimbre even serves his own version of the Belgian national dish, moules-frites: Mussel flesh nestling between two shells made from fried potatoes, which have been dyed black using squid ink. Or how about a breathtaking combination of kimchi, lacto-fermented and pickled vegetables from his garden and green oil that Degeimbre makes using pressed Douglas pine? The Asian influence in the latter dish did not come about by chance or on a whim, rather it is the result of one of the first stages in the development of SangHoon Degeimbre’s career. In 2009, he returned to his native South Korea for the first time since leaving for Belgium as a child. He discovered a deep affinity for the culture, mentality and cuisine of this region. The enthusiasm shown by guests and critics alike has of course not waned as a result. Quite the opposite, in fact. L’Air du Temps has been awarded a rating of 18.5 out of 20 in the current Gault Millau guide and has retained its two stars in the Michelin Guide, uninterrupted, since 2008. And as if this were not enough, Sang-Hoon Degeimbre received the Gault Millau Chef of the Year 2016 in November 2015. This month of April, Sang-Hoon Degeimbre will be loading his ultrasound device onto a plane and bringing his unique flavour discoveries to Salzburg for a month-long guest chef slot at Restaurant Ikarus in Hangar-7.

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2012 Liernu Garden, Lacto fermented vegetables in basil oil

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PETER GILMORE - SYDNEY, AUSTRALIA

PETER GILMORE Peter Gilmore is the Executive Chef at two of Australia’s most exciting dining experiences; Bennelong at the Sydney Opera House and Quay Restaurant across the harbour at Circular Quay. Peter is a 48 year old Australian, born and bred in Sydney. He was inspired to cook at a young age and started his apprenticeship at 16, then spent his twenties working in kitchens overseas and in country New South Wales, developing his own style. Critical recognition came in 2000 when Peter was the Head Chef at De Beers Restaurant at Whale Beach and Terry Durack, food reviewer for The Sydney Morning Herald, wrote “De Beers houses a young chef with a real talent for sending out beautifully structured food with innate simplicity”. Peter’s next step was as head chef at Quay, and he has never looked back. Across both of his restaurants, Chef Gilmore describes his cuisine as food inspired by nature and as a passionate gardener himself, he was one of the first chefs in Australia to embrace heirloom varieties of vegetables, and continues to work in partnership with small and artesian producers who cultivate bespoke produce exclusively for both Quay and Bennelong. Chef Gilmore collaborates with a range of producers across New South Wales and also Australia, from the fishermen who hand dive and line catch the seafood he serves to the farmers who rear rare breed animals with superior flavour and texture for the table. Chef Gilmore’s appreciation of nature’s diversity and his endless experimentation in his own garden are the driving forces in his cooking.

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Photo ÂŠBrett Stevens

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PETER GILMORE - SYDNEY, AUSTRALIA

Chef Gilmore is one of the most awarded chefs in Australia. Since taking the helm in the kitchen at Quay, the restaurant was listed for five years in the World’s 50 Best Restaurants and most recently in 2015 was placed at 58th in the World’s 100 Best Restaurants. Quay has been awarded Three Chefs Hats for 14 consecutive years and named Restaurant of the Year five times in The Sydney Morning Herald Good Food Guide. It has three stars and has been awarded Restaurant of the Year three times in the Australian Gourmet Traveller Restaurant Guide.

Bennelong

In 2014, Chef Gilmore’s much anticipated second book, Organum, was released. In this book, created four years after his seminal cookbook Quay: Food Inspired by Nature, Peter delves into the principles that inform his original cuisine. In sections such as ‘The pea blossom’, ‘Jewel sea’, ‘Cultural osmosis’ and ‘Grass tree and wallaby tail’, he explores the idea of modern Australian cuisine and introduces us to the many influences on his cooking.

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Photo ÂŠBrett Stevens

In tandem with the book, Chef Gilmore also launched The Peter Gilmore App in 2014. This world-first digital food experience for iPad lets users follow in his footsteps and explore the stories behind eight handpicked dishes, from concept to producer to finished plate. Experienced through stunning layers of interactive visuals and audio, the app also makes it simple to request a booking at Quay, the logical next chapter in oneâ&#x20AC;&#x2122;s journey through the exciting food of Peter Gilmore. In November 2014, The Fink Group was awarded the coveted 10-year tender of the iconic Bennelong Restaurant at the Sydney Opera House. Under the helm of Chef Gilmore, the new restaurant opened on July 1, 2015 and boasts a tri-level layout and showcases the flavour, diversity and sheer quality of Australian produce. It has also given the much-awarded chef an exciting platform to develop a new creative expression of his signature style, one that is simpler, produce - driven and in sync with the relaxed dining environment. WG April 2016 -

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Peter Gilmore regards himself as immensely lucky to be a chef in Australia today, with access to extraordinary produce and with the freedom to explore new ideas and draw on a culture which embraces so many people and parts of the world. He is proud to be one of the chefs chosen to showcase Australian cuisine to the world as part of Tourism Australia’s international campaign Restaurant Australia 2014. “It is a year of divide-and-conquer for Quay; as Chef Peter Gilmore takes on the challenge of the new Bennelong dining room in the Sydney Opera House as well as this razzle-dazzle harbour side restaurant. But Quay still sets the benchmark for some of the most exquisite and articulate food in Australia: textural, botanical, micro seasonal, full of grace and dangerously easy to pair with an equally fine wine…” - Sydney Morning Herald Good Food Guide 2016 Review

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Photo ©Nikki To

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Photo ©Brett Stevens

“…And Gilmore would like to remind the diners of Australia – the world, for that matter – that while, yes, he’s involved with the design and creative thrust of the food at Bennelong. Quay remains his technique driven, fine-dining citadel…As ever, the open, warm service adds a special note to what is still Australia’s most desirable restaurant view. In short, Quay shoes not a whiff of complacency. It’s still one of the stellar dining experiences of Australia. - “The Australian Hot 50 Restaurants 2015 Review. WG Magazine: It’s interesting to learn how Chef’s find their passion for cooking and where they grew up. Tell me more about your formative years and how did you find your way into the culinary field to become the most sought-after Chef in the world! Peter Gilmore: I started cooking professionally when I was 16. I was really influenced by my Mum who is a fabulous home cook, My early career I spent working in Sydney and also London restaurants and eventually heading up my own kitchen 17 years ago at De Beers at Whale Beach and have been at Quay for 15 and Bennelong for almost one year.

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PETER GILMORE - SYDNEY, AUSTRALIA

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WG Magazine: Taking you back to 2000 when you received recognition at De Beers Restaurant ‘A young chef with real talent, beautifully structured food with innate simplicity’ - How did the experience at various restaurants after your apprenticeship help to form who you are as a chef today? Peter Gilmore: I think in my early career I learnt some really good basic skills but a lot of what I did really came from myself; my own personality and my passion for food. WG Magazine: Your cuisine is inspired by nature, beautifully crafted food with emphasis on layers of textures and flavours, which takes you on a journey of different sensations how do you create this overall sense of balance on a plate? Peter Gilmore: For me, the for most important things are embracing nature’s diversity, texture, harmony of flavour and finding the right balance within the dish which is something that is beyond description – it more a sense that the whole is greater than the sum of its parts. WG Magazine: How would you describe your cuisine? Peter Gilmore: At Quay I would say that my cuisine represents nature diversity and techniques are brought together to embrace the flavour and texture of the food. Whereas at Bennelong it is really about using the very BEST Australian produce I can find and keeping the integrity and letting it shine.

Photo ©Nikki To

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PETER GILMORE - SYDNEY, AUSTRALIA

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Photo ©Brett Stevens

WG Magazine: What are your greatest influences in the kitchen? Peter Gilmore: Trusting your intuition and really being inspired by the natural produce. The produce in Australia is exceptionally good – we have a wide variety and influences from a culturally diverse nation. WG Magazine: In your opinion, what is the best recipe you have ever created? What inspired this recipe and why? Peter Gilmore: It is very hard to pick just one dish! If I had to pick one it would be my confit pig jowl dish usually paired with seafood – scallops or it might be green-lipped abalone. The idea was inspired by classic Cantonese pairing of pork with seafood and my rift on it always includes a textural element – it might be koji cultured grains or might be crisp Jerusalem artichokes. WG April 2016 -

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Quay Photo ÂŠBrett Stevens

WG Magazine: Could you share the process you go through to create a new dish? Peter Gilmore: It is different every time but it usually involves being inspired by particularly beautiful produce, then comes the pairing and marriage of flavours and textures and then the overall visual and structural presentation elements. WG Magazine: What new ingredient or ingredients are inspiring you right now and how do you select your ingredients? Peter Gilmore: Often I will plan my menus a season ahead as I need to brief my producers and growers about what might be on the menu next season. It may be an heirloom variety of radish or a cabbage that I havenâ&#x20AC;&#x2122;t worked with before, there is always something new to discover. WG Magazine: What are your favourite ingredients you like to work with? Peter Gilmore: I love vegetables and seafood.

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Photo ÂŠBrett Stevens

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PETER GILMORE - SYDNEY, AUSTRALIA

Photo ©Brett Stevens

WG Magazine: Is there an ingredient that you weren’t able to master and have given up? Peter Gilmore: Not yet! But there are always new techniques to learn. WG Magazine: Do you have any special cooking techniques or equipment you particular enjoy using? Peter Gilmore: I am really enjoying playing around with different fermentation methods at the moment. WG Magazine: Produce, Creativity or Technique, what is more important to you? Peter Gilmore: All are equally important, it is impossible to cook without all three. WG Magazine: ORGANUM your book is based on four elements required to create a perfect unison in a dish – nature, texture, intensity and purity - what was the inspiration while writing this book?

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Peter Gilmore: The inspiration came from delving deeply into my own philosophy of food and having the opportunity to articulate it through the writing of the book. WG Magazine: What is your guilty pleasure food? Peter Gilmore: Ice-cream. WG Magazine: What keeps you motivated at this point in your career? Peter Gilmore: The next dish! WG Magazine: Being a chef is perceived as a glamorous profession, what advice could you give to chefs who are first entering the field today? Peter Gilmore: It is a very long road before glamour comes into it.

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HARALD WOHLFAHRT - SCHWARZWALDSTUBE, BAIERSBRONN, GERMANY

HARALD WOHLFAHRT culinary celebration of harmony and perfection Text Red Bull Hangar-7 WG Magazine

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HARALD WOHLFAHRT - SCHWARZWALDSTUBE, BAIERSBRONN, GERMANY

Harald Wohlfahrt has been a loyal servant to the Schwarzwaldstube restaurant at Hotel Traube Tonbach for more than 35 years now. But his culinary creations also delight gourmets and bon vivants the world over – in fact, they’ve even made it into outer space! Wohlfahrt was born in 1955 in Loffenau near Baden-Baden, where he also spent his childhood and youth and laid the first foundations for his success in later life: His grandparents both part-time farmers aroused and encouraged his interest in high-quality natural produce at a very young age, an interest that Wohlfahrt has retained to this day, making it a central aspect of his work.

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Amuse bouche ‘Eel 4 ways’ by Harald Wohlfahrt Photo ©Traube Tonbach

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Wohlfahrt completed his chef apprenticeship at Mรถnchs Waldhotel in Dobel, Northern Black Forest, before enjoying a stint at the Stahlbad restaurant in Baden-Baden, which was highly renowned and had two Michelin stars at the time. He then landed at Hotel Traube Tonbach, where he has worked to this day. Schwarzwaldstube was still being conceived back then, which gave him enough time to perfect his skills under famous three-star chefs such as Eckart Witzigmann in Munich and Alain Chapel in Mionnay near Lyon. WG April 2016 -

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HARALD WOHLFAHRT - SCHWARZWALDSTUBE, BAIERSBRONN, GERMANY

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When Schwarzwaldstube finally opened, Wohlfahrt initially worked as sous under Wolfgang Staudenmeier, before being appointed head chef just two years later. With two noteworthy consequences - within a short space of time, the restaurant helped make the village of Baiersbronn a magnet for gourmet tourists from all over the world. And it also became Harald Wohlfahrt’s new home. Wohlfahrt has stood behind the stove there ever since, working meticulously on perfecting his dishes while always paying attention to the quality of the produce. And always in line with one simple but passionate principle: “Helping the perfect base produce unleash all its flavours.” It is this strict discipline, this pursuit for perfection, this complete focus on what really matters – fine cooking – that has made Harald Wohlfahrt one of the best chefs in Germany and the world. It therefore comes as no surprise that the Michelin Guide has been consistently awarding Schwarzwaldstube three stars since 1992.

Sea Trout with pineapple-mango-chutney and Thai vinaigrette Photo ©Traube Tonbach

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Harald Wohlfahrt is considered as one of Europeâ&#x20AC;&#x2122;s best chefs and the famed restaurant Schwarzwaldstube at Traube Tonbach...

Wohlfahrt has been the only chef in Germany to be awarded three Michelin stars and the highest rating in Gault&Millau for more than 24 years by now... 128 - WG April 2016

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Schwarzwaldstube Photo ©Traube Tonbach

Team Schwarzwaldstube - Maitre d’ David Breuer, Chef Harald Wohlfahrt, Pastry Chef Pierre Lingelser and Sommelier Stephane Gass Photo ©Traube Tonbach

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HARALD WOHLFAHRT - SCHWARZWALDSTUBE, BAIERSBRONN, GERMANY

Oyster with caviar by Harald Wohlfahrt Photo ©Traube Tonbach

Yet, despite all this recognition, the “flavour virtuoso” always creates a rounded and light cuisine with minimum gimmickry – delicate yet intensive, balanced yet always a feast for the palate. Although his dishes are marked by modernity, they never just follow trends blindly. For instance, to complement the already comprehensive menu at Schwarzwaldstube, Wohlfahrt creates a completely new seven-course menu every two weeks to ensure that discerning gourmets are never left wanting. In addition to ballotine of lamb with tomatoes and giblet croutons, accompanied by sautéed artichokes with wild garlic jus, his cuisine always manages to appeal with new creations such as ravioli of confit pork chin served with poached Gillardeau oysters in shellfish broth, or glazed halibut fillet larded with smoked salmon, caramelised spring onions and lime à la nage. As if his achievements were not astronomical enough, Wohlfahrt has even launched his dishes into outer space: By order of the European Space Agency (ESA), the Michelinstarred chef has developed a fine dining menu for the astronauts of the International Space Station (ISS). An extremely difficult task, considering that the food has to be freezedried and transported to the “guests” by space shuttle. What’s more, astronauts in space

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tend to develop a completely different perception of taste, not to mention the fact that dining in zero gravity conditions also presents its own problems. WG Magazine catches up with Chef Harald Wohlfahrt… WG Magazine: It’s interesting to learn how Chef’s find their passion for cooking and where they grew up. Tell me more about your formative years and how did you find your way into the culinary field to became the best German chef, the finest in Europe and one of the most sought-after Chef in the world! Harald Wohlfahrt: I grew up in a very rural area in the Black Forest in the 1950’s. My grandparents used to own a farmland so I had been in touch with fresh and unprocessed food from very early in my life. These products piqued my curiosity – later, this curiosity became passion. Therefore, I started my apprenticeship at ‘Moenchs Waldhotel’ in Dobel in 1970. After this informative time I passed different stations in Michelin starred restaurants like ‘Stahlbad’, ‘Tantris’ and under famous French chef Alain Chapel before I changed into the team at restaurant ‘Schwarzwaldstube’ in 1978 – at that time Wolfgang Staudenmaier was Executive Chef. 1980, I finally overtook the responsibility of the kitchen, and in 1992 ‘Schwarzwaldstube’ was awarded with 3 stars by the guide Michelin which we keep ever since.

Foie gras by Harald Wohlfahrt Photo ©Traube Tonbach

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HARALD WOHLFAHRT - SCHWARZWALDSTUBE, BAIERSBRONN, GERMANY

WG Magazine: Taking you back when you did your chef apprenticeship at ‘Moenchs Waldhotel’ in Dobel, working at the renowned two Michelin starred restaurant in BadenBaden ‘Stahlbad’ and perfecting your skills under the famous three Michelin star chefs Eckart Witzigmann in Munich and Alain Chapel in Mionnay near Lyon - How did these chefs inspire you and how did the experience help to form who you are as a chef today? Harald Wohlfahrt: The most important lesson they taught me was that discipline and creativity are essential in this job: That is the lesson I nowadays give to my apprentices as well. My roots were always clearly french-based. This culinary style was shaped and refined throughout my whole career. Eckart Witzigmann and Alain Chapel inspired me with their perfection and their awareness for outstanding quality, but I always focused on my own talents and ideas, and avoided too much distraction by other chefs or general trends. WGMagazine: Strict discipline in pursue for perfection, a passionate principle ‘helping the perfect base produce that unleashes all its flavors’ – your culinary creations are inspired by quality produce, delicate yet intense, balanced yet always a feast for the palate - how do you bring about this balance on a plate?

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Anise pickeld salmon by Harald Wohlfahrt Photo ©Traube Tonbach

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Makreel_by Harald Wohlfahrt Photo ©Traube Tonbach

Harald Wohlfahrt: Before putting a dish on a menu, a chef should try the complete dish with all its ingredients in advance. At ‘Schwarzwalstube’ we try new compositions as a team because the team has to create this desired balance altogether. Only if the team is intact and every member is willing to give its best, the balance can be brought onto the plate. Absolute control and perfection are an inevitable must in order to find the perfect balance. WGMagazine: How would you describe your cuisine? Harald Wohlfahrt: To describe one’s own style is always tricky. I feel more comfortable with guests’ descriptions of my culinary style and I am quite sure that for most of them ‘Schwarzwaldstube’ stands for a place where finest ingredients meet craftwork and artistic elements. Nevertheless, I always keep my eyes open: In the last years several trips around the world slightly influenced my cuisine. Nowadays, one will find among culinary classics – such as Alsatian pigeon breast – authentic ingredients from all over the world. WGMagazine: What are your greatest influences in the kitchen? Harald Wohlfahrt: The seasons – nature decides about our menu as we always use the best products of each season, add our creativity and focus on the taste. For instance, if there are wild mushrooms or berries in the Black Forest, we will integrate them in our dishes and benefit from their excellent quality and flavour. WG April 2016 -

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Langoustine_by Harald Wohlfahrt Photo ©Traube Tonbach

WG Magazine: In your opinion, what is the best recipe you have ever created? What inspired this recipe and why? Harald Wohlfahrt: There is no best recipe. Every recipe shows another facet of my culinary style and is perfect in a special situation. Usually my guests decide on behalf of their expectations which recipe is best for them. WGMagazine: Could you share the process you go through to create a new dish? Harald Wohlfahrt: First, I think of the dishes I created before – I question them, and try to find new products and combinations. Then, I really ask myself how these products can be re-arranged and how they can be part of a new dish. Of course, I also get inspired by my team – we discuss the possibilities, taste them and, thus, compose a new dish. WGMagazine: What new ingredient or ingredients are inspiring you right now and how do you select your ingredients? Harald Wohlfahrt: There are not many new ingredients that highly attract my attention. Everything that nature offers, has already been discovered in the past. The main criterion in the selection process is the four seasons: Spring, summer, autumn and winter determine our product range. Accordingly, one will never find foreign asparagus on our autumn or winter menu, for instance.

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WGMagazine: What are your favourite ingredients you like to work with? Harald Wohlfahrt: I don’t have any favourite. I am open to all natural ingredients. For me, a tasty and ripe turnip or beetroot can be such as good as white Alba truffle. But of course I love to work especially with the products from our area like game or wild ceps and morrels or herbs and berries from the wood. WGMagazine: Is there an ingredient that you weren’t able to master and have given up on and why? Harald Wohlfahrt: No, I cannot think of any. Sometimes it takes longer than other times to present an ingredient in its best way. But as time goes by, I always manage to master any ingredient. WGMagazine: Do you have any special cooking techniques or equipment you particular enjoy using? Harald Wohlfahrt: One of the most helpful innovations in kitchen history was the invention of the food processor ‘Thermomix’ – for preparing smooth and creamy consistencies it is the perfect tool. Besides, what has always been my most faithful colleague is my pair of tweezers – they allow me to finish every dish accurately.

Sweet bread by Harald Wohlfahrt Photo ©Traube Tonbach

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WGMagazine: Produce, Creativity or Technique, what is more important to you and why? Harald Wohlfahrt: I cannot really say what is the most important of these three. Without excellent products, a dish cannot turn out perfectly. Without creativity, a dish can easily become boring. And without the necessary technique, a creative dish composed of outstanding products will never be perfect neither. It is the combination that matters. WGMagazine: What is your guilty pleasure food? Harald Wohlfahrt: Not food, but I adore freshly brewed coffee. WGMagazine: What keeps you motivated at this point in your career? Harald Wohlfahrt: The journey is the destination – ‘Schwarzwaldstube’ is an on-going

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Baba au ruhm by Harald Wohlfahrt Photo ÂŠTraube Tonbach

story and the Black Forest has more or less always high season: So we do our best to please and surprise our guests with every single dish. I would like to use a metaphor in order to precise my answer: There is only a limited number of notes. But millions of songs have been composed so far, and more will certainly come! Even though we only have a limited number of products, everyday new dishes will be composed. And we are very busy with doing soâ&#x20AC;Ś WGMagazine: Being a chef is perceived as a glamorous profession, what advice could you give to chefs who are first entering the field today? Harald Wohlfahrt: If a young person is passionate about food and takes the decision to become a chef, being focused is the most important part: Focus on your goals, be determined and just love your job! If you are willing to work hard, it will pay off one day. WG April 2016 -

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MARTIN -KLEIN EATALY DUBAI - IKARUS RESTAURANT, HANGAR-7 - SALZBURG

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EATALY - DUBAI

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Eat Shop Learn Eataly, one of Italy’s most-loved restaurant brands, opens its second store at Dubai Festival City, located on the first floor at the new Waterfront Promenade is one of several planned for the brand in the region this year, marks the incredibly successful first two years for Eataly’s first site in Dubai Mall.

Dedicated to bringing foodies of the UAE, Italian simplicity and tasty authenticity, Eataly’s winning formula is committed to buying, tasting and educating in line with their motto: “Eat better, live better”. Boasting eight dedicated culinary stations including, Meat, Seafood, Pasta, Pizza and a Gastronomia counter with salumi, cheese, antipasti, bread and salads, Eataly guarantees some of the best quality Italian produce and dishes in the region. The idea behind Eataly is very simple: to gather a variety of high-quality Italian foods under one roof where people can eat, shop and learn. As an original “marketplace”, Eataly invites customers to be active participants in an innovative tasting experience, as they move between sections savoring the high quality traditional Italian foods, beverages, produce and artisanal products on offer, or try new dishes and products from Eataly’s regularly changing regional highlights. WG April 2016 -

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Since its inception in 2002, when the first store opened in Turin after five years of research and planning, Eataly has been inspired by sustainability, responsibility and sharing. Its commitment to bringing the best quality produce from all corners of Italy, results in a network of over 2,000 small suppliers. Promising choice, accessibility and knowledge, Eataly affords any lover of Italian food a place in which to enjoy, savour and discover. “We are more than happy with the success of Eataly in the Middle East which continues to appeal to those looking for a true taste of Italy and authentic products. The opening of Eataly in Dubai Festival City, our second store in Dubai, is an exciting step for us and marks the beginning

of a larger expansion plan in the region. We are excited to welcome the new Dubai Festival City store to the global Eataly family” comments Luca Baffigo Filangieri, Eataly CEO. Just like the other Eataly stores across Europe and the US, the new Dubai Festival City location is designed to encourage customers to explore and discover new dishes and tastes. Eight stand-alone food stations are manned by expert chefs in their fields, each of whom are well versed in the traditional methods of creating tasty Italian fare. The pasta, bread and mozzarella, which are made fresh in store, are perfect examples of this. In line with Eataly’s commitment to showcasing the very best of Italian cuisine and educating customers, a region of Italy is highlighted each month, in both the restaurant and the market, to allow everyone the chance to appreciate the culinary diversity of Italy.

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Setting it apart from competitors is Eataly’s unique in-restaurant market, where customers can purchase signature products from across every region of Italy such as Il Pastaio di Gragnano pasta, Antonella tomato sauce, pesto from Niasca Portofino, gluten-free pasta and an exceptional assortment of sweets, biscuits, torrone and chocolate. In line with their philosophy of ‘Eat. Shop. Learn.’ the Eataly market allows customers to make the dishes they have tried at the restaurant, in the comfort of their own homes. Eataly’s dedicated Italian-speaking buyers’ source from thousands of small farmers and producers across Italy to deliver a shopping and eating experience that is truly Italian. In order to ensure consistency and

authenticity, Eataly regularly hosts these Italian producers to train staff and hold special tastings for customers. Eataly Dubai Festival City is particularly proud to be the only restaurant in the region exclusively offering Venchi Gelato. Venchi is one of the finest and oldest chocolates in the world, originally from Turin, the birthplace of Gianduja and home to innumerable fine chocolatiers. The Middle East’s first Venchi gelataria will have 10 different flavours including Cremino, Giandujotto and Azteco. Peiyi Lei, Senior Brand Manager of Eataly adds “We are delighted to open our second UAE store in Dubai Festival City. The public response to Eataly has been phenomenal and we look forward to our future in the region, continuing to educate and delight our guests with wholesome quality food and fundamentally honest and genuine Italian ingredients.” WG April 2016 -

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CARLA PELLEGRINO - LAS VEGAS

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CARLA PELLEGRINO culinary glamour

Carla Pellegrino, once Carla Madeira, was born in Rio de Janeiro to a Portuguese father and a second-generation Italian mother. As early as age 10, Pellegrino was cooking daily for her family and helping run her mother’s catering business, which educated her in the preparation of traditional Brazilian, Italian and Portuguese cuisine. At age 16, chef moved to Liguria, Italy, where she owned a small store where her passion for cooking inspired her to conduct cooking demonstrations daily. In 1997, travels brought her to the United States, where she attended the French Culinary Institute in NYC and in 2000, graduated with honors. In May 2000, she and Frank Pellegrino Jr opened and successfully established Baldoria Restaurant on 8th Avenue and Broadway at the heart of NYC’s theater district. At the end of 2006, a dream became a reality and Pellegrino led the culinary team as the executive chef to open Rao’s Las Vegas. She took 10 of the original recipes from the legendary East Harlem’s Italian restaurant, added her own traditional North Italian cuisine and built a high volume menu concept keeping in mind quality of ingredients and consistency and at the same time translating the family style operated by Rao’s family at its ten table restaurant since 1886. WG April 2016 -

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Pellegrino has been featured on Top Chef, Today Show, CBS Morning Show, Fox News National, Throwdown with Bobby Flay (which she won), Food & Wine, Bon Appetit and multiple other national and local news outlets. A dynamic culinary presence, with a proven track record of success with restaurants from New York City to Las Vegas, Chef Carla Pellegrino is a vibrant star on the epicurean landscape of Las Vegas and beyond. Chef Carla has been serving up her dazzling dishes at renowned restaurants for more than a decade, combining award-winning cuisine with a magnetic personality that has made her a favorite with food critics, restaurant patrons and the media alike. From high-end to high-volume, with traditional and progressive Italian cuisine and extensive experience in venues at high-profile Strip properties such as Caesars Palace and Tropicana, Chef Carla is a versatile culinary talent. The following pages detail some of the experience, awards and accolades that Chef Carla has earned throughout her career as an Executive Chef, Owner and Proprietor of high-end restaurants in New York and Las Vegas.

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Lobster Fra Diavola (Fresh linguine pasta in spicy Fresh tomatoes, lobster tail sauce)

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WG Magazine catches up with Carla Pellegrino… Carla’s Seafood Salad

WG Magazine: It’s interesting to learn how Chef’s find their passion for cooking and where they grew up. Tell me more about your formative years and how did you find your way into the culinary field to become Australia’s most popular and the most sought-after Chef in the world! Carla Pellegrino: I grew up in Rio de Janeiro, Brazil, in a very low income household, my mother used to cater to local birthday parties which would help my father with the bills, however she was alone and every time she had a party to cater I was her “souschef” skipping school those specific days in order to assist mom with her culinary duties. Therefore, I grew up relating food with love and care, since helping my mom in the kitchen was my labour of love. For that matter, I still to this day like to cook for friends, family or anyone I want to show love, respect or gratitude. Luckily when I came to the USA in 1997, I met my ex- husband, Frank Pellegrino Jr, and he was the first to see my gift as business and gave me the opportunity to turn my hobby into a career, it is after all a blessing to able to work with what ones love to do.

Veal Piccata (veal scaloppini in lemon & capers sauce) served with rosemary roasted potatoes and wilt spinach)

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Stripped Bass Almondin (Almond encrusted) over fresh tomatoes couscous broth

Filet Chateaubriand and carrots puree, served with Harissa sauce

WG Magazine: Taking you back when you completed culinary school, you went on to open Baldoria Restaurant in New York, you then went on to open and run Rao’s in Las Vegas – tell us about these amazing experiences? Carla Pellegrino: I went to FCI (French Culinary Institute) in NYC, graduated with honours and soon after finishing Culinary school, on May first of year 2000, I partnered with Frank Pellegrino Jr, I opened my first restaurant, Baldoria, a 200 seats stand alone venue, in the heart of the Theatres district in Manhattan, a pretty awesome achievement for a first culinary endeavour, we wore successful for great 10 years and in 2005 had the great opportunity of opening a brunch of Rao’s at the Caesars Palace in Las Vegas and I moved to the West Coast in 2006 to make the dream happen. Rao’s in Las Vegas was a great success from day one, a large venue

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of 338 seats, averaging 600 guest daily, it was a great challenge for a new chef. I am very proud it worked out beautifully! WG Magazine: Your cuisine is influenced by traditional Brazilian, Italian and Portuguese cuisine, full of flavors, fresh with quality produce – complex and modest yet with an impeccable balance how do you create this overall sense of balance on a plate? Carla Pellegrino: My cooking style is very traditional, I respect the basics and carry the old world into it, still follow up and keep in mind tips and recipes from my favourite European food bibles - “Larousse Gastronomique”, “Il Cucchiao D’Argento” and “Il Talismano della Felicita”, I believe good food is about fresh ingredients, great cooking techniques and simple seasoning; that to me it is a great math to have a consistent, honest and delicious food, food that will stay inside people emotional memories and create regular customers. WG April 2016 -

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Meatballs

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WG Magazine: How would you describe your cuisine? Carla Pellegrino: Pure European homemade comfort food. WG Magazine: What are your greatest influences in the kitchen? Carla Pellegrino: All the aromas of Italy, I moved to Italy when I was fourteen years old, I lived in the country side of Liguria, where my uncle grew his own olives and grapes, we made our own olive oil and wine, and smells in that house are still vivid in senses, I fell in love with Italian food on that farm, and Italian aromas will always be my inspiration for food! WG Magazine: In your opinion, what is the best recipe you have ever created? What inspired this recipe and why? Carla Pellegrino: I always say that a chef doesn’t have a favourite dish or recipe as a mother doesn’t have a favourite child, it would be unfair. I love everything I cook and cook with my heart and let the taste of my dishes be the judge. WG Magazine: Could you share the process you go through to create a new dish? Carla Pellegrino: Cooking it is all about your nose, I think a great dish starts in a chef’s nose, where we blend tastes with aromas and can almost taste the result of dish before we even start to cook it.

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WG Magazine: What new ingredient or ingredients are inspiring you right now and how do you select your ingredients? Carla Pellegrino: Nothing new has jumped my eyes or senses, as I said before, I am very traditionalist in my cooking; I love Extra Virgin Olive and Rosemary. WG Magazine: What are your favourite ingredients you like to work with?

Carla Pellegrino: Pick one favourite ingredient would mean to condemn every dish to taste the same or have the same flavour hint; it sounds selfish to me; every ingredient, as long well choose and fresh, has its importance in my kitchen WG Magazine: Is there an ingredient that you weren’t able to master and have given up on and why? Carla Pellegrino: Not that I remember, however, even if I have never tried, I don’t think I could cook with the so “trendy” one hundred year old egg…. I wouldn’t know what to do with it.

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Tropical citrus sushi roll - Spicy salmon, mango, avocado, and Salmon roe

Vegetarian Sushi Roll - Avocado, Asparagus, Boston lettuces, black sesame seeds and fresh carrots nest

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WG Magazine: Do you have any special cooking techniques or equipment you particular enjoy using? Carla Pellegrino: I have a “thing” for wooden spoons, I love them; and I love slow cooking, therefore I enjoy braising things. WG Magazine: Produce, Creativity or Technique, what is more important to you and why? Carla Pellegrino: Technique is definitely is most important, I think we have too much “creativity” on the culinary industry. To me too much creativity belongs to a painter maybe, when it comes to food it just translates into weird food and attempt to make money at any cost and dishes which makes nonsense.

Braised pork belly, seared sea scallops and poached egg

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WG Magazine: What is your guilty pleasure food? Carla Pellegrino: Risottos, I could eat risotto everyday! WG Magazine: What keeps you motivated at this point in your career? Carla Pellegrino: My love for food and respect towards my customers. WG Magazine: Being a chef is perceived as a glamorous profession, what advice could you give to chefs who are first entering the field today? Carla Pellegrino: My suggestion would be... Not to think at the chefâ&#x20AC;&#x2122;s position as glamorous, all this glamour to our work, it is a brand new thing, which was given to us only to turn this industry more profitable and make the cooking channels richer. Being a chef, is a very tough and we are most of the times with our hands on, dirty chef jackets and 12 hours behind stoves, this is reality. Cooking is a passion and most of the times financially speaking, it doesnâ&#x20AC;&#x2122;t pay as much as it should, so we must really love our officio first and maybe if your good enough, glamour eventually will come to you; but if you started already looking for the lime light and cameras, you will never be a real chef or understand real good food.

Sfogliatina di Caramello - Orange zest chantilly, fresh raspberries and frizzy lime

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POUL ANDRIAS ZISKA - KOKS, FAROE ISLANDS

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POUL ANDRIAS ZISKA

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Dried beetroot with pickled rose hip and pine

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Haddock with mahogany clam and herbs

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Ham cheese and grains

Ten years ago, René Redzepi revolutionised haute cuisine with his New Nordic Cuisine movement. Today, Redzepi’s ground-breaking way of thinking is firmly established in the history of haute cuisine and a new generation of Nordic chefs is entering the spotlight. Amongst them is Poul Andrias Ziska, a young chef from the Faroe Islands who is interpreting the New Nordic Cuisine in an irresistibly modern and simple way at the KOKS restaurant in Tórshavn, demonstrating in a most impressive manner that the revolution is far from over. By the time he had graduated from the culinary school in Aalborg, Denmark, Poul Andrias Ziska was already working as a Sous Chef at KOKS. Armed with a culinary degree, he travelled abroad in order to hone his skills through placements at Rasmus Kofoed’s Restaurant Geranium in Copenhagen, which boasts two Michelin stars and Mugaritz in Errenteria, Spain, where he worked under Andoni Luis Anduriz. In 2014, at the tender age of just 24, he returned to his roots, assuming the position of head chef at KOKS. WG April 2016 -

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Candied angelica stem

In the true spirit of the New Nordic Cuisine, the KOKS head chef uses only regional produce. The famous “manifest” drawn up by René Redzepi, which not only revolutionised haute cuisine at the turn of the Millennium, but also raised the bar in terms of awareness of local roots and sustainability, holds a special place within Ziska’s philosophy. “I am convinced that this is the best way to discover and learn about ingredients. The biggest challenge comes when you don’t have access to everything that you need.” You may think that the selection of regional products available in a country as small as the Faroe Islands is as restricted as its size suggests, but you couldn’t be more wrong. In fact, the 18 islands and the ever-present sea offer a diverse range of exciting ingredients that simply has to be seen to be believed. A range of ingredients that chefs on the Continent can only dream of having access to. That is why it is not unusual to find moss, seaweed and sandwort that have been harvested directly from the rugged coasts of the islands, in the culinary creations served up by Poul Andrias Ziska.

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Sea urchin with pickled parsley stems

Grilled onion filled with lamb liver

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Cod tartar with different weeds

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Mackerel with turnip

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Gannet with onion and pickled gooseberries

Skate with peas, sandseaworth and blue mussels

Poul Andrias Ziska Foraging seaweed WG April 2016 -

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Nasturtium with rhubarb

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Slice of fermented lamb leg on top of reindeer lichen with mushroom cream and elderberries

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Crispy cod skin

The starring role, however, belongs of course to two other ingredients. On the one hand there is the fish: the sheer variety that can be caught in the North Atlantic is simply breathtaking: the waters surrounding the Faroe Islands are home to more than 250 different species. On the other hand there are the sheep, which inhabit the green, hilly expanses found on the islands, and which lend their name to their home – “Føroyar” translates as none other than “sheep islands”. Lamb and fish are used, either fresh or preserved using the “raest” method, which is found only on the Faroe Islands and has been practised since primitive times as a means of fermenting and drying meat and fish. Unlike in many other places, this preservation method uses neither salt nor smoke. Instead, the job is done by nature, the wind and the weather. “This makes for a much more satisfying and intense flavour”, explains the chef. WG April 2016 -

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Cheese cracker with fermented lamb tallow and fermented fish

The ingredients are presented to his guests in dishes that are delightfully simple yet impressively elaborate. Whether it’s roast lamb with sorrel, raw salmon with leeks and goat’s cheese or sea urchin paired with pickled parsley stems, every dish is presented as a unique work of art in which Ziska interprets the landscape, architecture and culture of his homeland. Ziska is well aware that there is a certain amount of disaccord between the elaborate presentation of his dishes and the simplicity of Faroese cuisine: “When I’m at home, I don’t try and cook in the most original way possible. It’s all very down-to-earth. In my opinion, that is not how haute cuisine restaurants should be. However, as a guest, you really want to experience something.” The new generation of the New Nordic Cuisine is looking very impressive – and word that it tastes as good as it looks has in the meantime spread far beyond the confines of the Faroese borders. That is what led to Ziska’s KOKS being named the “best restaurant in the Nordic countries” by Nordic Prize in 2015. It’s not unusual for guests to make an extra detour via the tiny airport in Tórshavn just to visit KOKS.

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Sorrel ice cream, strawberries, and fresh sorrels

Dessert of rhubarb, angelica, and frozen milk

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DOMINIQUE ANSEL

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DOMINIQUE ANSEL Dominique Ansel has shaken up the pastry world. He is the Chef and Owner of Dominique Ansel Bakery and Dominique Ansel Kitchen in New York City, as well as the new Dominique Ansel Bakery Japan. Perhaps what has most widely been reported is Chef Dominique Ansel’s creation of the Cronut®, a croissant and doughnut hybrid that has been reported on throughout the world, and domestically on Good Morning America, the Today Show, ABC’s The Chew, Inside Edition, Fox & Friends, Live with Kelly and Michael, CNN’s Piers Morgan Live with Anthony Bourdain, E! News, Late Night with Jimmy Fallon, Bloomberg and more. TIME Magazine named the Cronut®, one of the “25 Best Inventions of 2013”. It is also the first pastry to have been so in demand, it sells of up to 20x its retail price on the black market. The Chef’s various other inventions, including his Frozen S’more, Magic Soufflé, and Milk & Cookie shots have all become popular treats with international fame. The New York Post proclaimed Chef Ansel the “Willy Wonka of NYC” and Food & Wine called him a “culinary Van Gogh.”

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Chef Dominique opened his celebrated Dominique Ansel Bakery in New York’s Soho neighborhood in November 2011. Serving both sweet and savory items, with pastries reigning supreme, the Bakery is home to many of Chef Dominique’s signature creations – from his famed Cronut® pastry, which first debuted in May 2013, to the DKA (Dominique’s Kouign Amann), Cookie Shot, Frozen S’mores, made-to-order madeleines, and more. The Cronut® pastry is the unique creation by Chef Dominique Ansel that many have described to be a croissant-doughnut hybrid. After its launch on May 10, 2013, Cronut® pastry fans spanned the world from Berlin to Singapore, making it the most virally talked about dessert item in history.

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Taking 2 months and more than 10 recipes, Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough which has been likened to a croissant (but uses a proprietary recipe), the Cronut® pastry is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut® pastry is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. The Cronut® pastries are made fresh daily, and completely done in house. The entire process takes up to 3 days. WG April 2016 -

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Chocolate chip cookie shot Photo ÂŠThomas Schauer

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In April 2015, Chef Dominique launched his second NYC shop with Dominique Ansel Kitchen, located in the West Village. Turning the tables on a traditional bakery, the Kitchen features an idea perhaps even more radical – more than 70% of the menu is either made, finished or assembled to order, reflecting Chef Dominique’s belief that “time is an ingredient.” On June 20, 2015, Chef Dominique brought his famed pastry shop to Tokyo with the opening of Dominique Ansel Bakery Japan, his first outside of the U.S. Located in the fashionable Omotesando neighborhood, the shop is housed in a beautiful 3-story tower and celebrates the next generation of pastry. Many of Chef Dominique’s signature items from his original NYC bakery are featured on the menu, including the Cronut®, Frozen S’mores, DKA, and Cookie Shot, as well as many exclusive-toTokyo creations highlighting local ingredients and traditions.

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In July 2015, Chef Dominique launched U.P. (short for “unlimited possibilities), his after-hours tasting table hidden within the Kitchen shop in NYC. The exclusive U.P. table seats just 8 guests and descends from the ceiling into the center of the bakery’s prep kitchen, where Chef Dominique serves an 8-course, all-dessert tasting menu, complete with cocktail and wine pairings. Chef Dominique has been honored with several awards and accolades throughout his career. Most recently in June 2015, he was bestowed the prestigious Ordre du Mérite Agricole award, one of the highest honors in France, for his dedicated to promotion French cuisine and culture. In 2014, Chef Ansel won the James Beard Award for “Outstanding Pastry Chef” in the nation and was one of Crain’s “40 Under 40.” In 2013, he was named one of Business Insider’s “Most Innovative people Under 40.” That same year, the Daily Mail UK called him the “most feted pastry chef in the world”. He was named one of the “Top 10 Pastry Chefs in the United States” by Dessert Professional magazine in 2009, and in 2010, Dominique was subsequently chosen by Time Out New York as one of the city’s “Top Ten Pastry Chefs You Need to Know.”

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Cotton soft cheesecake Photo ÂŠThomas Schauer

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Prior to starting his own business with his first Soho bakery, Chef Dominique was well-known in New York as the executive pastry chef at Daniel, Daniel Boulud’s flagship French restaurant. During his six years there (the longest tenure of any pastry chef at Daniel), Dominique was part of the team that led the restaurant to receive its first 4-star New York Times Rating, 3 Michelin stars, and James Beard’s Outstanding Restaurant of the Year Award in 2010. Chef Ansel also spent seven years at the venerable French bakery Fauchon, where he was in charge of international expansion, helping to set up shops around the world. These days, the chef is often noted for his support of various charities, including the fight to end hunger with Food Bank for New York City, City Harvest, and God’s Love We Deliver. Chef Ansel’s first cookbook DOMINIQUE ANSEL: The Secret Recipes published by Simon & Schuster was released in October of 2014.

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GERT DE MANGELEER - HERTOG JAN, ZEDELGEM, BELGIUM

GERT DE MANGELEER and

JOACHIM BOUDENS simplicity is not simple...

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Joachim Boudens and Gert De Mangeleer

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GERT DE MANGELEER - HERTOG JAN, ZEDELGEM, BELGIUM

Gert De Mangeleer and Joachim Boudens have achieved a true first in the world of gastronomy, achieving Three Michelin Stars in just 5 years’ time, the first star in 2007, the second star in 2010 and the third in 2012, making them the youngest three star team in the world. Since 2012, they scored 18.5/50 in the GaultMillau guide and in 2013 Gert De Mangeleer was been elected best chef in Europe at the Madrid Fusion fair. Gert De Mangeleer took over Hertog Jan with his culinary soulmate Joachim Boudens in 2005. Building on his previous experience working for top chefs in Belgium, Gert transformed the restaurant’s traditional and conventional kitchen into something more refreshing – perhaps even revolutionary. Focusing on the ways flavours, structures and contrasts take shape, Gert makes sure that his dishes touch all the senses and carry his signature style. In 2006 Hertog Jan was awarded its first Michelin star, followed by a second in 2009 and ultimately a third in 2011. Earlier this year Gert received the “European Chef of the Year 2014” award. Gert’s cuisine is closely tied to Flanders and the sublime local ingredients we have to offer. For the last five years, he has even been growing his own local vegetables, herbs and flowers at the farm in Zedelgem. Under the slogan ‘Simplicity is not simple’, he constantly seeks pure ingredients of the highest quality, using every available technique, but avoiding the flashiest trends. His unique culinary style is now receiving recognition in all five continents.

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Cranbe maritima with Oosterschelde lobster, cumin and fresh herbs

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Joachim Boudens and Gert De Mangeleer

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Hertog Jan

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Hertog Jan

Joachim Boudens was voted “First Sommelier” of Belgium in the prestigious Prosper Montagne contest in 2005, the same year he took over Hertog Jan with Gert. The duo have been a refreshing addition to the Belgian gastronomic world ever since, championing the motto “driven by simplicity”. Favouring the use of Belgian beers in gastronomy, his knowledge of the harmony between wines/beers and Gert’s unique dishes is unparalleled. In 2012, Joachim became the Belgian Beer Ambassador 2013, highlighting another of his passions: food and beer pairing. Joachim is known as ‘the perfect gentleman’ and as maître d’ of the restaurant, he has surrounded himself with a group of highly specialised individuals, each making their own contribution to achieving absolute perfection in the area of hospitality. And as the host of Hertog Jan, he ensures you have a perfect – and preferably surprising – match with the creations that come out of the kitchen. At the end of 2010 Joachim and Gert took the next step in the execution of their philosophy by buying their own farm in Zedelgem, close to the city of Bruges. This allowed them to grow a wide variety of vegetables, fruits and flowers for use in many of Chef Gert De Mangeleer’s signature dishes. The long-term vision was to transfer the entire restaurant to the same location and integrate it with the historical farm and its surroundings. The garden, which can be experienced while dining, is the departure point for the guests’ journey of discovery and changes, like the dishes, with the seasons. The new location was opened in July 2014. The 180-year-old barn has been completely renovated and refurbished to host the beating heart of the new Hertog Jan – the kitchen. The new addition hosts the actual restaurant with a view over the surrounding garden and landscape. The full concept was created by the office of Architect Dries Bonamie

Gert De Mangeleer

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The Menu - Throughout the different experiences you will discover the pure and honest tastes from our garden. Gert combines the well-known Hertog Jan classics with his newest creations. Gert De Mangeleer’s culinary style is modern, with a regional twist. A product-based cuisine with respect for nature. Vegetables, herbs and edible flowers play a prominent role. His natural methods – Gert follows the vegetative cycle of the plants from sowing to harvest – and inventive culinary approach mean that new dishes are constantly being created with the changes of the seasons. These are characterised by the exceptional depth and richness of their authentic flavours. Last but not least, Gert studies the presentation of the dishes down to the finest detail, like an architect. While Joachim Boudens’ selection of drinks is unconventional to say the least. Right from the first contact, he surprises his guests with a little… water. A swig of water specially purified by him using Eastern mineral rocks to emphasise the simplicity in his slogan. Immediately afterwards he either suggests carefully chosen champagne or an alcohol-free cocktail – refreshing or warming depending on the season. He keeps a short wine list. Of the 350 varieties, each bottle is chosen with care as it has to be able to harmonise with Gert’s cuisine as well as being as good as possible for the guests. He makes his selection freely from all parts of the world, provided that they fit in with the Hertog Jan philosophy. Restaurant Hertog Jan opened in 1992. It was originally a wine bar/restaurant for business people during the week and a childfriendly family brasserie at the weekend. The globally inspired wine list represented the vision behind the concept. In 2003, the business was converted into a fine dining restaurant with the unique attraction of the construction of the kitchen in a glass building adjoining the restaurant, in which the latest appliances were installed. On 1 July 2005, Gert and Joachim took over the business, with a team of 4 staff. In no time at all they climbed to the summit of gastronomy and were showered with awards and praise. In 2010, the duo bought a historic farm in Zedelgem. This historically classified monument has now been converted and restored. The current restaurant is open since July 18th. It can host up to 100 guests.

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Gert De Mangeleer

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Bell pepper with garlic flower filled with marinated mackerel. Acid juice made of tomatoes

Marinated sea bass prepared in vinagar with Japanese pepper, fennel,green herbs and avocado cream

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GERT DE MANGELEER - HERTOG JAN, ZEDELGEM, BELGIUM

Goose liver with lightly smoked eel and kohlrabi

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Poached duck liver with marinated turnip, lemon cream and radish flower

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Marinated langoustine with beetroot and cherry cream with a vanilla flavoured langoustine sauce

Spicy crisp with lemon cream, berries and flowers from the garden and hibiscus tea ice pearls

Respect is a word that has been central to this duo’s business philosophy from day one. There are many stakeholders in this respect. Respect for one another as professional colleagues but also as close friends. They radiate this to their staff, so that the extremely young, now 34-strong team works together like a family. Respect for ingredients and their preparation has become the signature of their menu and wine list. This is emphasised by their buying their own farm and growing as many of their own vegetables, herbs and edible flowers as possible. Respect for the guests, with Gert making allowance for all kinds of allergies and food preferences and Joachim and his service team pampering guests in a disarming way. Respect for historical heritage: “The choice of a listed farmhouse was totally deliberate”, says Joachim. “Gert wanted to work as close as possible to nature. This nod to our historical past underlines our respect for our own roots. When we aim for something, it all has to work”. This approach is followed throughout the construction of their new restaurant. With the greatest respect for the environment, ensuring that they burden it as little as possible, Gert and Joachim have adopted a naturefriendly approach. They draw their water from their own land and recycle as much as possible. Rainwater is collected in two ways and recycled for the washrooms and watering the crops. Organic waste is collected and fermented to produce energy. Doing business responsibly comes first! In 2014, Hertog Jan acclaimed the highest level in the Sustainable Restaurant Association.

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ENRICO CRIPPA - PIAZZA DUOMO, ALBA, ITALY

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Enrico Crippa Born in Carate Brianza, Italy in 1971. His first experience in the restaurant business came at the age of 16 as a commis in the historic Milanese establishment Gualtiero Marchesi. It was here that he began a career that led to collaborative efforts with some of the most famous chefs in Europe. Among those under whom he studied: Christian Willer of the Palme d’Or in Cannes, Gislaine Arabian of Ledoyen in Paris, Antoine Westermann of Buerehiesel in Strasbourg, Michel Bras of Laguiole, and Ferran Adria of El Bulli in Roses. In 1990, Enrico received first place in the Concorso Artistico di Cucina (Artistic Cooking) competition, repeating his success once more in 1992. At the age of 25, he left for Japan where he worked for three years as Executive Chef, dividing his time between Gualtiero Marchesi’s restaurant in Kobe and the Rhiga Royal Hotel in Osaka. Through this experience he learned classic Japanese cooking, not to be confused with the trendy “sushi-mania,” and developed a profound appreciation for the simple, elegant philosophy that guides Japanese cuisine. Upon his return to Italy, Enrico continued to develop his skills as a world class chef while biding his time until he could establish a restaurant of his own. In 2003 his dream was realized, when in collaboration with the Ceretto family, work began on Ristorante Piazza Duomo. Crippa is rigorous perfectionist, who has discovered the key to expressing his vivid imagination. His is a cuisine based in practicality, infused with culture and intuition, and executed with technical competence and a rare analytical capacity. All of the dishes are personalized; they are never too heavy, with the focus being harmony based on the finest ingredients and presented in the most elaborate yet precise manner. If one were to ask Enrico Crippa what his objectives were, he would simply respond, “The happiness of my guests is what gives me the greatest pleasure.”

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ENRICO CRIPPA - PIAZZA DUOMO, ALBA, ITALY

“Everything is good when it is filled with energy”

Enrico Crippa

Piazza Duomo and La Piola restaurants opened in the old town centre of the capital of the Langhe, Alba, in May 2005. A single location for two culinary experiences which, though very different, share an approach to research and quality. The central figures involved were the Ceretto family, well-known Piedmontese wine entrepreneurs and ardent promoters of the local food and wine resources, and Enrico Crippa, a talented and determined young chef from the Brianza area north of Milan, who was looking to start out on his own personal journey. Rather than a competition between La Piola’s traditional Piedmontese style of cooking and the refined creativity of Piazza Duomo though, the project set out to highlight and educate in the culture of good living, eating and drinking that has made our region unique. This choice has been rewarded with success in just a few years, with Piazza Duomo now being a cult address for gourmets and anyone who loves food that’s new, yet never banal, while La Piola has become a major attraction for fans of the region’s cuisine. The kitchen of Piazza Duomo is Enrico Crippa’s creative domain. Together with his brigade he is busy here every day working on lengthy preparations to cater for and continually amaze the most demanding clientele with something new. Well-aware since the outset of the wealth and variety offered by local produce, Crippa has brought his international experience to an area boasting traditions as deep-rooted as those of the Langhe by presenting unusual flavours, while continuing to respect and attach importance to locally-sourced ingredients. The underlying theme is the use of prime raw materials, carefully selected in keeping with the season and then skilfully turned into works of art in a way that only talented chefs are capable of.

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Pink Risotto and prawns

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ENRICO CRIPPA - PIAZZA DUOMO, ALBA, ITALY

Piazza Duomo

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Fish in carpione sauce

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Piazza Duomo

Panna cotta Matisse

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ENRICO CRIPPA - PIAZZA DUOMO, ALBA, ITALY

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Salad

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“For a chef, being here is magical. The people of the Langa are used to eating well. The local produce is spectacular, and they buy and eat it every day, in simple or more elaborate dishes.”

Enrico Crippa

Anyone who has tried a minestrone or a raw vegetable dip made using just-picked produce will agree with our decision to grow our own personal “kitchen garden”. The difference lies in the rediscovery of flavours which were being lost by years of anonymous, standardized vegetables. And considering that the veg in our dishes come from 4 hectares of land in the prized Barolo d.o.c.g. wine-growing area, it follows that they are going to be first class. In a cuisine that focuses largely on sourcing excellent products such as meat and cheese - locally, growing our own selection of herbs and vegetables also means being able to offer our clientele only the highest quality in ingredients which are only too often just seen as side dishes. Art, the Fresco by Francesco Clemente - Piazza Duomo is celebrated for Crippa’s skilful cooking, but the chef’s culinary art is joined by a further masterpiece in making this restaurant quite unique and special. In keeping with the passion for contemporary art which accompanies Cerretto family projects, standing out along the entire ceiling of Piazza Duomo is a fresco by the Neapolitan artist Francesco Clemente. A gigantic vine-leaf - in honour of the commissioning family - embraces a map of the world with its five continents, with shoots branching out in a series of metaphorical images along the 4 walls of the room in pale colours inspired by the Langa landscape. Wine is unquestionably a critical element for a restaurant targeting top quality. At Piazza Duomo this concept is emphasized by the direct link with the Ceretto family, who have been wine producers for 3 generations. To select and nurture the precious bottles in their cellar - Vincenzo Donatiello, a keen, dynamic young sommelier who knows how to astonish with every glass.

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HENRIK YDE-ANDERSEN

Henrik Yde-Andersen Founder and owner of a Michelin-starred restaurant Kiin Kiin in Copenhagen and Co-founder and consulting chef of Sra Bua by Kiin Kiin, Bangkok Chef Henrik Yde-Andersenâ&#x20AC;&#x2122;s culinary journey started in his early age as a junior chef who was well-trained in traditional French cuisine and experienced in working in a numerous European countries. Life destined him to the world of Thai and Asian culinary which his very own innovative modern Thai restaurant, Kiin Kiin, in Copenhagen has recently been awarded once again a star for the Michelin Nordic Cities Guide 2015.

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HENRIK YDE-ANDERSEN

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Oyster Yaowarat, Phuket, Quartier Franรงais

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Pandan Noodles with Coconut Pad Kapraw or Kiin Kiin Egg with Beans and Holy Basil

Salty Soy Meringue

An open-minded innovative Danish chef has been fallen in love with Thai cuisine when he made a trip to Thailand in 2000. The holiday, which was planned for three weeks, became the life changing one as he stayed up to five years living, working and travelling across the country to gain more experience in Thai culinary. “I was just arriving in Krabi one of famous Thailand’s beach destination - and had a chance to try, for the first time, Kai Palo (Five Spice Pork and Egg Stew) from the roadside food stall which left me a remarkable flavorful taste and led me to the world of Thai culinary. It is a destiny,” says Chef Henrik on how his Thai culinary journey begun. “Time flied really fast. I enjoyed myself working as a helper in local restaurants’ kitchen and didn’t realize that I spent exclusively five years in this amazing country before flying home in 2005 to open my first Thai restaurant in August 2006, Aroii Thai, offering take-away popular Thai dishes in authentic cooking style before my second restaurant, Kiin Kiin, has been debuted later and become a signature one since then,” Chef Henrik continues. Chef Henrik teamed up with Lertchai Treetawatchaiwong, a Thai entrepreneur and hobby chef, to open a Thai restaurant with a twist - Kiin Kiin, which debuted in Copenhagen in 2006. WG April 2016 -

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HENRIK YDE-ANDERSEN

Chicken Satay Signature dish - Frozen Red Curry with Lobster Salad

Miang Kham Cornette

“I opened Kiin Kiin late in 2006 with a high passion and strong believe in leveraging up Thai cuisine from a popular street food level to a fine dining world,” Chef Henrik disclosed his main purpose in opening Kiin Kiin, a modern Thai fine dining restaurant where was awarded one Micheline star in 2008 and has kept it since then. Famous for his innovative and outside the box thinker, Chef Henrik incorporates the art of Western cooking techniques into the original recipes, while preserving the Thai tastes. Behind beautifully composed food presentations, the familiar flavours of original Thai dishes are maintained. In 2009, during a promotional tour through Bangkok, Henrik Yde-Andersen was approached by the Siam Kempinski Hotel’s pre-opening team, which happened to sample his food by pure chance. The team offered him the opportunity to open a Thai restaurant at the new hotel, based on the same concept as its sister restaurant Kiin Kiin in Copenhagen, Denmark – Sra Bua by Kiin Kiin was born in October 2010. Sra Bua by Kiin Kiin opened to impress even the most savvy Thai food connoisseurs with their modern interpretation of traditional Thai cuisine.

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Sweetbreads Sweet and Sour

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HENRIK YDE-ANDERSEN

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Sra Bua by Kiin Kiin

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Tom Yam with Shrimp Bread and Shrimp Crunch Scallop Tartare

Chef Henrik

Sra Bua by Kiin Kiin incorporates the art of Western cooking techniques into age-old local recipes to produce a unique Thai-inspired modern concept. The familiar flavours of original Thai dishes are maintained within beautifully composed culinary presentations. A frequent visitor to Bangkok, where named it as the second home, Chef Henrik regularly flies to review, change the menu and train the local chef team at Sra Bua by Kiin Kiin four times a year. He also takes part in promoting Thai food regionally and globally organized by Ministry of Sport and Tourism, Tourism Authority of Thailand, Royal Thai Embassies and various organizations. Off the kitchen, Chef Henrik – also a professional trained sommelier – has his handful in his other businesses include the winery in Spain, beer brewery which he partners with Mikkeller to produce the Asian-based ingredients beer collection, coffee bean farm in Kenya and homemade oyster and fish sauce. Up to date, he, together with his partner Lertchai Treeawatchaiwong, a Thai entrepreneur and hobby chef, owns ten restaurants (nine in Denmark and one in Bangkok) – all serve Asian cuisine. WG April 2016 -

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ANDREA CAMASTRA - SENSES, WARSAW, POLAND

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Pierogi pork truffle

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Andrea Camastra foie gras with beetroot textures, buckwheat and mustard ice cream

Born in Bari, Puglia, Italy, in a mixed French-Italian family, Andrea graduated from the Istituto Commerciale Castellana Grotte. The effect of his life and professional experience is a cosmopolitan, energetic cuisine filled with unhindered creativity. Andrea’s cooking style crosses borders, connects, divides and conquers, his love for Poland and Polish products. The best and most riveting dishes are those, which are filtered through the Chef’s personality. While cooking, he listens to jazz and Brazilian music. For over 20 years Andrea gained his experience at Le Mirabelle in Luxembourg, Newcastle Fisherman Lounge, Tyne and Wear, the ChateauBriand, White Room, Victoria Lauberhorn in Wengen, Il Melograno and Sowa i przyjaciele. His signature tasting menu consist of three, nine or fourteen courses which is inspired by Polish cuisine. Andrea was awarded the titles of Chef of The Year North England and Chef of the Future 2015 by Gault&Millau Guide. In 2011 he taught trainings on modern culinary techniques and molecular cuisine for Warsaw’s InterContinental and Sheraton. The Senses project is based on the concept of making culinary creations that will engage all senses. The dishes are a combination of aromas, flavours, sounds, various textures, memories, unobvious associations. It’s about delivering the maximum amount of pleasure and an exceptional culinary experience. A perfect meal isn’t only food and wine, but an exciting experience, which will forever last in our taste memory. Ambition is to create a beautiful place with the best possible service. Chef Andrea Camastra, together with a team of cooks, cares for the details of the culinary creations combining modern cooking techniques with classic Polish and international traditions.

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ANDREA CAMASTRA - SENSES, WARSAW, POLAND

“Senses is about being honest and emotional about the food. Using the finest produce, we are innovative and modern yet surprisingly familiar.”

Andrea Camastra

The restaurant is located in Warsaw’s city centre, on the historical Bielańska Street, situated between two architectural worlds – the modern Senator offfice building and the listed historical headquarters of the Polish Bank. The elegant, minimalist arrangement of the restaurant was designed by Agata Semka and Arc Architects Team. Rygalik Studio designed the furnishings. Despite being placed in the business centre of Warsaw, and inspired by nature, which they draw unlimited creativity from it. The Senses kitchen is characterised by freedom and dynamics. The products we use are sensitive to weather conditions, seasons and the unstable rhythm of Nature. We accept that, therefore we’re not always able to foresee the contents of our menu, as the situation changes every day. The signature tasting menu consists of 3, 7 and 10 dishes and is a summary of experience, research, analyses, many experiments and thousands of kilometres of culinary journeys we went on to search for the best ingredients. Our own free-range, ecological farm is the source of our fallow deer, feral hogs, the eels are from around Elbląg, the rock lobsters are from Portugal, sea urchins from the waters of south Italy and the truffles are from Umbria. The restaurant has closed private dining room. Thanks to the discreet atmosphere and professional service every business and private meeting can be held at maximum comfort. The Senses team offers full support in organizing private meetings with a dedicated waiting team. Menus are based on seasonal ingredients, tasting menus and the Guest’s preference, with concern for food allergies and diets. They also offer wine pairing for the meal and the assist of our sommeliers, who will help with the choice of wine.

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Variations around lobster, lobster powder, lobster molasses, lobster cappellini

Scalop sour cucumber and apple

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SPICEKLUB, MUMBAI

SpiceKlub Indian delicacies with a Molecular twist Spiceklub is a theme based restaurant, the theme being Molecular Gastronomy. This place serves Indian food with a twist. The everyday recipes and the street food are presented in a completely different â&#x20AC;&#x2DC;Master Chef Styleâ&#x20AC;&#x2122; making it look all the more attractive. . . Located in the hustling and bustling location of Lower Parel, SpiceKlub is a welcoming place of culinary respite that serves up Indian dishes with a modern edge. Offering a molecular twist to its menu, SpiceKlub whips a scrumptious range of delicacies from different parts of the country. Introducing all the foodies to a stunning range of molecular cuisine in a style which embraces sensory and food science borrowing tools from the science lab and ingredients from the food industry. Street foods, mocktails and Indian sweets are served and plated like a piece of art, which is carefully worked upon by the chefs. Celebrating the arrival of the new year in full swing, SpiceKlub introduces a new menu to tantalise your tastebuds with newer and more exciting combinations.

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Bubbling Kulfi

Rabdi Panacotta

Vegetable and Betroot Spheres

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SPICEKLUB, MUMBAI

Vada Pav

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Kokum Margherita with Chilli Caviar

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SpiceKlub offers arguably one of the most creative styles of cooking in Mumbai. The place serves North Indian food with a twist to it. The everyday recipes and the street food renditions are presented in a completely distinctive style making it look all the more attractive. The dishes are presented in an extra-ordinary fashion that involves test-tubes, syringes, beakers, dry ice and several other unusual vessels and elements. Our menu features various combinations of food and drink created using the techniques of molecular gastronomy. The drinks include the Kokum Margherita with Chilli Caviar, The Tamarind Kokum, & Jamun Punch to name a few. The new menu will surprise you with an out-of-the-ordinary fusing of ingredients that will leave you wanting more. The Paneer Lapeta, The Tandoori Gobi Mussaiam are a few dishes in the savoury department. The Dessert menu includes items like the Rabdi Panacotta, Rasgulla Cheesecake, Cheese Cherry Pineapple Delight, among others, to give your meal a perfectly delightful ending. The deﾌ…or is rustic with industrial fit-outs and brick walls that make it a warm and ambient setting. Adding on, the instrumental music is soothing to your ears giving you a pleasant and peaceful evening with your family and friends. With this unique take on a confluence of traditional favourites SpiceKlub has made its mark in Mumbai as a restaurant that serves quality modern Indian cuisine. WG April 2016 -

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TRES - DELHI

Tres

Grilled vegetables and phyllo tart with parmesan custard and home-made tomato relish

It is a standalone Chef Lead Modern European restaurant with world flavours. A five star vision of three people – Mrs. Fatima Lobo, Chef Julia Carmen Desa and Chef Jatin Mallick Standing for the best of 3 worlds – delicious food, exceptional ambience and impeccable service. All combining to score an incredible eating experience.

food by our talented chefs and served by choicest professional stewards to make sure your visit at Tres is a bliss.

The menu items are in harmony with the seasonal availability of high quality ingredients sourced out locally and internationally. Dishes in small plates are in sharing portions so guests can enjoy Located in the up market surrounding of south Delhi, comfortable dining experience and sample more with lush landscape and easy access, the restaurant tantalizing creations by the chef. The cuisine is a is an extremely trendy dining destination, which beguiling blend of the simple and subtle, and will attract high end individuals, corporate, embassy subscribe to those culinary watchwords favoured personnel and families. It is conceptualized with by all the best chefs - fresh, seasonal, natural a fusion of stylish minimalism, chic elegance and flavours and top quality ingredients. At the heart of sophistication by the legendary restaurant designer, our concept at Tres, we believe in menus that are Bob Puccini of the ‘The Puccini Group” based out of simple and frequently changed. San Francisco. The bar offers an array of excellent wines, a select Dining at Tres is an experience that will stay with choice of single malts, prestigious cognacs, varied our customers for a long time. Tres features a menu spirits, beverages and innovative cocktails using focusing on taste, fresh ingredients and global local ingredients. flavours. Dishes are put together with imagination, In its simplest form, Tres is a place with a warm, mixing tradition with innovative ideas to produce a inviting atmosphere that serves sophisticated, yet whole gourmet range. unpretentious food with passion, care and humility. The aim is to make each and every one who dines We hope to become a place that you always at Tres feel great, by offering passionately cooked continue to TRES-URE!

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Citrus and dill cured salmon gravalax, gin compressed cucumber, pomello,lemon gel and melba toast

Mulled Wine

Cinful Rumkin WG April 2016 -

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THE ROLLING PIN - MUMBAI

Dessert

Fruit Custard Danish

The Rolling Pin A Gastronomical Delight ! In the midst of the hustle bustle of the city lies a quaint yet distinctive boulangerie, chocolaterie and patisserie - The Rolling Pin. The Rolling Pin or TRP is an allday eatery that offers a large variety of confectionary items, baked goods and culinary delights. With Free Wifi and wide array of exotic coffee and tea options this space is assured to offer the customers a midtown cafe - esque vibe. The simple yet minimalistic interiors add to the charm of this spot. An open kitchen that lets you glare at all the scrumptious creations being prepared, the spacious seating area, immense amount of sunlight and the smell of freshly baked goodies helps creates the personality of this cafĂŠ i.e cozy, modern yet old school. The Rolling Pin menu is an amalgamation of diverse vegetarian options. From light bites to steaming sizzlers, woks to pizzas, sandwiches to wraps, the dishes are baked, steamed, cooked and wrapped with a lot of love and enthusiasm. The breakfast options offered are divergent and delicious and are rest assured to

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WG MAGAZINES

Pancakes

keep you energized through the day. The kids menu is focused on fun items like mac & cheese, chocolate pizza and peanut butter, which will undoubtedly keep you in your child’s good books for a while. Don’t miss out the the exhaustive list of sweet treats like cupcakes, chocolates, pastries, cakes, macroons, eclairs, and their freshly prepared hand made ice cream. TRP aims at using the best quality products for all their dishes, so expect Couvetre chocolates in your dessert and croissants with special French butter. Freshness of the food is a key priority for TRP, therefore they have special timings where you can expect a range of fresh out of the oven products. Aditya Gupta, Partner, The Rolling Pin comments “We wanted to provide an experience that encapsulates all the good things in life, from the freshness of the food to the natural sunglight to the warm ambience! TRP is a space for all kinds of people from all age groups. Be in breakfast meetings, corporate lunches, kitty parties, or family dinners, we cater to everybody!” With a menu filled with delcious delights and a warm ambience to soak in, The Rolling Pin is set to offer a fresh, delicious and a unique fare! WG April 2016 -

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SUNSET CRUISE | DINNER CRUISE | MIDNIGHT CRUISE

Only

AED

250 per person

P. O. Box 126012, Dubai, UAE res@xclusivecruise.com www.xclusivecruise.com Like us on & win! facebook.com/xclusivecruise

Call now to book your Xclusive experience

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METROPOLITAN R E P O R T

a connoisseurâ&#x20AC;&#x2122;s guide to the good life

www.metropolitanreport.com

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