Chef Chantel Dartnall of Restaurant Mosaic at The Orient outside Pretoria Facebooked her good news of making the 2020 Top 200 in the La Liste ranking of the 1000 top-mentioned restaurants in the world. Her restaurant was ranked around number 110 on this list, the joint highest ranked South African restaurant with The Yest Kitchen with a score of 94%. Four top restaurants, two of them from Tokyo, shared the number one ranking this year. Continue reading →
Tag Archives: Alain Ducasse
Wolfgat Restaurant in Paternoster named Restaurant of the Year in the World Restaurant Awards!
A brand new international restaurant award system has named Wolfgat The Restaurant of the Year in the World Restaurant Awards, at a ceremony in Paris on Monday. The restaurant also won the award for Off-Map Destination. Three other top South African restaurants were nominated in categories of the World Restaurant Awards, from Cape Town, Somerset West, and Pretoria. Continue reading →
Michalak funky modern Pâtisserie presence in Paris!
Michalak pâtisserie came highly recommended by Foxcroft Chef Glen Williams for top pâtisseries to visit in Paris. It has a modern and funky feel, and I got the feeling that its owner Chef Christophe Michalak has had fun in creating his Michalak pâtisserie range. Continue reading →
Unique international top restaurant chef shuffle kept top secret!
A unique culinary event, or rather 37 of them, took place almost simultaneously around the world last Thursday, whereby 37 of the world’s best chefs swapped their kitchens with those of another chef. The Grand Gelinaz! Shuffle dinners were sold out, reports Fine Dining Lovers. Unfortunately Africa was excluded from the global culinary event.
On its website Gelinaz! is described as a collective of international chefs, which pushes boundaries, performing food, and takes risks. They are hungry to discover new cultures, and to exchange knowledge. Rather than repeat themselves and their dishes, they explore the unknown. They zoom into ‘the beauty of nature, its elegant chaos and unending recreation‘. It is the fifth such event to have been held in the past two years. Each chef had to arrive in the swap city three days prior to the dinner, and was not allowed to bring ingredients from his/her home country. An 8-course menu was to be prepared, with the assistance of the staff of the restaurant,
Guests booked for the Shuffle dinners at identified restaurants, but the identity of the chef cooking for them on the