RESTAURANT VISIT :: OUD SLUIS

Last week we had a very nice,tastefull diner at Oud Sluis, one of the top 50 restaurants in the world. We very enjoyed the taste palet of the dishes. The chef, Sergio Herman is an inspiring person not only by his food, but also how he looks at everything around the eating experience. If you want to know more what we ate, click on the link to our flickr photos.

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[+ flickr]

FOOD FOR DESIGN MOLECULAR DESSERTS AT DESIGNERS' LOUNGE

Designers' lounge in Kortrijk with designer of the year Alain Berteau. Food for design provide some molecular gastronomy desserts like a sugar bonbon filled with walnut oil and chocolate soil or soft chocolate, avocado, mint inspired by the pastry chef from WD~50 Alex Stupak.

FOODFORDESIGN MEETS FOODITE AT WD~50 NY

We were lucky to meet Gerald of foodite (one of the best sites on molecular gastronomy in the states) and Wylie Dufresne (chef of WD~50) at WD~50 in New York. WD~50 was already long on my list of restaurants I want to go and I can only talk in superlatives on the food and the ambiance of the restaurant. With every recipe Gerald and I were looking for the ingredients the chef added. And what strokes me is that we're so used to think in alginates, methylcellulose,... and we forget about simple solutions like freezing. Like for instance the fried mayonaise. The reflex is that it will be methylcellulose, but it was just freezing the mayonaise, coating with breadcrumb and frying.

Another interesting fact was that there was a dessert tasting menu, at ant time you just step into the restaurant to eat desserts. The desserts were by the way fabulous. Congratulations to Alex Stupak. It seems WD~50 can attract the best pastry chefs like Sam Mason, Alex Stupak. Wylie Dufresne is some one we should look up to. For the people who also love WD~50, when you're ever in Belgium, don't forget to visit some fantastic restaurants like 'L'air du temps', 'Hertog Jan' or 'In de wulf'. Belgium is also finding his way to the top.

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[+ photos of diner]
[+ foodite]

IN DE WULF BELGIAN MG MICHELIN STAR RESTAURANT

Had again a very nice diner at 'in de wulf'. The chef (Kobe Desramault) is the youngest Michelin star chef in Belgium. Each time we go over for dining we're always supprised. The chef will also do demonstrations at the 1° seminar MG in Belgium. Sadly for the ones who still want to join the seminars; it is full booked. But there will follow other opportunities.

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[+ restaurant]

TWISTING LIGHT

Reciprocity’s beautiful stream of twisted light Refractographs.These experimental shots explore the patterns formed by light passing through shaped and formed plastics. These are analog images taken direct onto 35mm film.

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via dataisnature

HERTOG JAN

Dining at "Hertog Jan" (belgian MG restaurant) 30 august 2006. Overview of some dishes. The chef knows what he is doing as he combines the best ingredients with some insights in MG and very nice dressings of the plate

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AIR DU TEMPS

Dining at 'L'air du temps" (belgian MG restaurant) 4 august 2006. Very impressive. Overview of some dishes including a fabulous decomposed sushi with lobster and a mouth melting low temperature pigeon with quinoa, tonga beans.

Chef Sang Hoon will also do some demonstrations on the first seminar on MG in Belgium (20 november 2006). Be there!

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DINING AT 'IN DE WULF'

Restaurant visit 5/7/06. Dish: iota-carrageenan jelly of tomato, sardine confit, mozarella, basil oil, croquant by Chef Kobe Desramault ('In de wulf' 1 michelin star).

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