2023-09-08 13:15:27
Ten Belgian chefs reveal their signature dish
Throughout their careers, chefs create dozens of dishes called “signatures”. Iconic creations that capture the very essence of their art and style. We asked ten renowned chefs to tell us regarding a dish that makes them proud… and the happiness of their customers. The opportunity to discover the stories behind great successes.
How to sauce in 2023?
A good sauce transcends any dish. Even an ordinary ingredient becomes an exceptional dish when combined with a successful sauce. A look back at a culinary heritage of more than 2000 years passed down by sometimes adventurous gourmets and a close-up on the ingredients needed to prepare a sensational sauce today.
Leave your restaurant to become a home chef
In recent years, particularly since the health crisis, more and more chefs have been reviewing their approach to the profession, in particular by closing their restaurants to launch into new activities. Including private dinners. How can we explain this choice and what does it say regarding the sector? Three chefs help us decipher this trend.
When technology invades the kitchen
Artificial intelligence, state-of-the-art devices and social networks: how do chefs juggle new technologies? We take stock.
How to manage allergies in gastronomy?
Allergies and intolerances have become legion, a real headache for chefs, who openly approach the subject and try, as best they can, to respond to the requests of their customers, doubling their creativity to compose a new menu for their customers, sometimes in the middle of a gunshot.
But also
– Close-up on outdoor kitchen trends.
– Florence and Carlo take us to Saint-Gilles, to Grabuge.
– Co-founder of the Confessions bar, which will open its doors in a few days, mixologist Nicolas Vignals gives us his favorite addresses, where to enjoy delicious cocktails.
Find it in bookstores as a free supplement to the newspaper Le Soir or in digital version on
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