Latest news with #hauteCuisine
Telegraph
15-07-2025
- Telegraph
The 21 best restaurants in Bruges
Bruges has a number of seriously good chefs and its highly competitive restaurant scene, much frequented by locals, keeps prices keen (if relatively expensive by UK standards; expect to pay €50 to €60/£45 to £55 per head, or more, for a good-quality, three-course meal with wine). The cooking is essentially French or Franco-Belgian in style, but often with ingenious twists and a bit of fusion. You should eat well in Bruges – if your budget is tight, look out for lunchtime set-menus at the best restaurants. And avoid the tourist-trap restaurants in and around the Markt and on 't Zand. All our recommendations below have been hand-selected and tested by our resident destination expert to help you discover the best restaurants in Bruges. Find out more below, or for further Bruges inspiration, see our guides to the island's best hotels nightlife and things to do. Find restaurants by type: Best all-rounders Bonte B Chef Bernard Bonte creates haute-cuisine dishes with disarmingly simple titles: asparagus and Zeebrugge brown shrimps, truffle linguine with beech mushrooms, molten chocolate cake with yogurt sorbet and caramel – names that say little of their inspired combinations of flavours and artful presentation. The restaurant, in a grand old townhouse, is stylish and spacious, with elegantly simple Swedish design and wooden floors – the perfect foil for the subtle complexity of the dishes served. Area: Steenstraat Quarter Website: Prices: £££ Reservations: Recommended
Bloomberg
05-07-2025
- Entertainment
- Bloomberg
Why There Isn't a Best Chef in the World
In victory, top chefs are much like the classiest of professional tennis players: self-deprecatory, admiring of their rivals, grateful to their teachers. Two weeks ago, just after his restaurant Maido was proclaimed No. 1 among the 50 Best Restaurants in the World at a ceremony in Turin, Italy, Mitsuharu Tsumura told me, 'There is competition, but when you finish, you shake hands, you have a beer.' Unlike tennis and other sports, though, the world of haute cuisine doesn't really have a universally recognized ranking system like the Association of Tennis Professionals and the Women's Tennis Association. For those who point to the Michelin Guide, I will politely say the French tire company provides ratings not rankings. The 50 Best franchise certainly provides a glitzy showcase for some of the finest eating establishments in the world, but it's incomprehensive. The list has lots of Latin American representation, like Maido in Peru, but sparse North American luminaries. (One of my favorites, Atomix in New York City, placed 12th this year, dropping six spots; the next US restaurant isn't even in the top 50: Single Thread in Healdsburg, California, at 80.)
Associated Press
13-06-2025
- Business
- Associated Press
illycaffè Partners with The World's 50 Best Restaurants 2025 to Celebrate International Fine Dining
TRIESTE, Italy, June 13, 2025 /PRNewswire/ -- illycaffè, a global leader in sustainable, high-quality coffee, renews its partnership with The World's 50 Best Restaurants - the prestigious international ranking that celebrates global gastronomic excellence - for its 2025 edition. This collaboration reaffirms illycaffè's longstanding connection with the world of fine dining, with which it shares core values: the pursuit of quality, the use of the finest raw materials, and a dedication to the craft of preparation — all in service of creating unforgettable experiences for customers. Now in its 23rd edition and hosted for the first time in Turin, The World's 50 Best Restaurants will feature illycaffè as the exclusive coffee partner during every key moment of the event. From #50BestTalks - a forum that delves into pressing topics in the hospitality industry - to the Chefs' Feast and the highly anticipated awards ceremony where The World's 50 Best Restaurants 2025 ranking will be revealed, illycaffè will play a central role in bringing coffee culture to the forefront of haute cuisine. 'We are proud to renew our partnership with this prestigious event that celebrates gastronomic excellence globally. Our bond with haute cuisine is based on shared values: the constant search for quality, respect for raw materials and attention to detail. Participating in this edition, hosted for the first time in Italy, has an even deeper meaning for us: it is an opportunity to reaffirm the central role of coffee culture in the dialogue between people, territory and flavors,' says Cristina Scocchia, CEO of illycaffè. During the official awards ceremony at Lingotto Fiere, illycaffè will welcome guests at the cocktail reception with a special stand dedicated to coffee innovation. Attendees will have the chance to experience the portable personal blender, a compact version of the machine first introduced by illy at Expo Milano 2015. This patented device allows users to create a custom coffee blend by mixing the nine distinct Arabica components of the illy 100% Arabica blend in varying proportions. This opportunity - to create a personalized blend based on individual sensory preferences - is typically reserved for illy's Chef Ambassadors, who use it to offer a unique, tailored experience to their guests. The illy Chef Ambassador program will be the focal point of illycaffè's presence at The World's 50 Best Restaurants 2025. For the first time since the program's inception, all 23 chefs will be reunited in Turin to celebrate the announcement of the 2025 ranking. Created to build a bridge between the worlds of taste and coffee, the program features an exceptional group of chefs who exemplify illy's core values around the globe. Among them are the Masters of Excellence - Michelin-starred chefs; Sustainable Chefs - honored with the Michelin Green Star for their environmental commitment; and acclaimed Pastry Chefs - innovators in contemporary haute pâtisserie. More information about the illy Chef Ambassador program, including the full list of chefs, is available at: illycaffè illycaffè is an Italian family-owned company, founded in Trieste in 1933 which has always set itself the mission of offering the best coffee to the world. It produces a unique 100% Arabica blend composed of 9 different ingredients. The company selects only 1% of the best Arabica beans. Every day more than 10 million cups of illy coffee are served in over 140 countries around the globe, in the cafés, restaurants and hotels, in single-brand cafés and shops, at home and in the office, in which the company is present through subsidiaries and distributors. Since its foundation, illycaffè has oriented its strategies towards a sustainable business model, commitment that it strengthened in 2019 by adopting the status of Benefit Company and in 2021 becoming the first Italian coffee company to obtain the international B Corp certification. Everything that is 'made in illy' is about beauty and art, the founding principles of the brand, starting from its logo, designed by artist James Rosenquist, up to illy Art Collection cups, decorated by over 135 international artists, or coffee machines designed by internationally renowned designers. With the aim of spreading the culture of quality to growers, baristas and coffee lovers, the company has developed its Università del Caffè which today holds courses in 24 countries around the world. In 2024, the company had a turnover of €630 million. The illy single-brand network has 157 points of sale in 28 countries. View original content to download multimedia: SOURCE illycaffè
The Guardian
29-05-2025
- Entertainment
- The Guardian
Aftertaste by Daria Lavelle review – what exactly is ‘clairgustance'?
Reading Aftertaste, I found myself wondering how readers visualised novels before the age of cinema. Now we all have a set of preformed mental images of things we might never have seen – or won't ever see – in real life, from plane crashes to zombie apocalypses. Sometimes, a novel comes along with a climactic scene that's so exact a fit for a particular movie's aesthetic (Ghostbusters, in this case: we're talking angry spooks! SFX! Manhattan!) that it's practically an extension of the franchise. Daria Lavelle's debut is an amalgamation of hypermodern satire, slushy romance and savvy cultural allusion that is as vigorously brought together as its lead character's recipes. Konstantin 'Kostya' Duhovny has been plagued since childhood with a strange affliction. Tastes he has never experienced invade his mouth. He seems to be having other people's food memories. But whose? A lowly restaurant dishwasher, he has a big advantage over the other kitchen serfs: pinning down these evanescent flavours has given him a huge repertoire of tastes and techniques, fast-tracking his culinary skills, and soon he is rising in New York's haute restaurant scene. When he recreates a cocktail he has fleetingly tasted, a ghost appears, sending Kostya in panic to a psychic, who luckily turns out to be a beautiful young woman. Goth girl Maura offers a diagnosis: what he suffers from is clairgustance, which allows him to taste the favourite foods of the departed, connecting him with the dead. As movie lore dictates, Maura and Kostya can't link romantically just yet. Dispatching him with a baleful warning never to repeat the experiment, she disappears from the narrative – for now. Sign up to Inside Saturday The only way to get a look behind the scenes of the Saturday magazine. Sign up to get the inside story from our top writers as well as all the must-read articles and columns, delivered to your inbox every weekend. after newsletter promotion Lavelle excels in conjuring the scenes behind the swinging doors, where head chefs hassle, sous chefs hustle and sweating waitstaff barrel in and out. An episode with Kostya meandering glumly through a pretentious sea-themed pop-up nightclub is also terrific in its caustic observation of hipster types. Chapter headings uphold the culinary theme: Mise en Places, Entrée, Backburners, as well as the more intriguing Hard to Swallow and Discomfort Food. Working at Saveur Fare, an El Bulli-style gastrodome, Kostya experiments with menus in spare moments, then opens his own secret supper club, promising punters the chance of a final meeting with a departed loved one. Sometimes full materialisation ensues, sometimes it doesn't, but a mystery investor gets wind and offers an upgrade: Kostya's own restaurant. Interpolated passages in italics represent the banter of an overeager tour guide to 'The Konstantin Duhovny Culinary Experience' ('All right! How we doing? Getting a taste for our guy's secret sauce?'). The moment when we twig just who is leading the tour is expertly timed. Maura and Kostya soon reconnect, but it's strange that someone who can write so scathingly about the sillier aspects of modern life can also come up with dialogue like this: 'No! Konstantin, that isn't – that might be how it started, but it isn't how it stayed! I fell for you. It would have been so much easier if I hadn't.' Hungry spirits are now jostling for attention and the veil between worlds is fraying. There has already been a sneaky reference to Ghostbusters, and sentences such as 'A waiter slipped behind a thick velvet curtain, only to be driven out by a cackling ghost' suggest that Bill Murray and crew will charge through the door at any moment. But the novel is seasoned with plenty of imagination, pathos and novelty: it even updates the famous literary principle of Chekhov's gun in foodie terms, but I won't spoil that particular innovation. Aftertaste pulls together familiar elements of romance and the supernatural, adding a dash of Anthony Bourdain-style bullishness and a pinch of Davelle's own authorial smarts. I'll bet there's a run on fleur de sel right after publication day. Aftertaste by Daria Lavelle is published by Bloomsbury (£16.99). To support the Guardian, order your copy at Delivery charges may apply.
