Industry news last week was dominated by the announcement of the World’s 50 Best Restaurants in London on Monday. At the top of the tree we saw a changing of the guard with Spain’s El Celler de Can Roca swapping places with Noma to take the title of best in the world. The top ten was once more dominated by Europe, taking eight slots, with three going to Spanish restaurants. Overcoming the challenge of isolation, Ben Shewry’s Attica in suburban Melbourne stormed into the top 50 as the highest new entrant at position 21. It was joined by Peter Gilmore’s Quay, which despite slipping down to position 48 can be rightly proud of a fifth straight year in the list.
Now on to a well-researched article about renowned French chef Alain Chapel. Chapel was before my time, having passed away in 1990, so I appreciate Jon Tseng’s effort here to introduce the man and explain his importance. At the height of his career, four decades ago, Chapel was so far ahead of the times that elements of his work would likely be “trendier” in the present. Indeed with the World’s Best 50 just announced, I wonder where several of today’s top restaurants would be without the pioneering influence of chefs like Chapel.
a take-out restaurant that only serves cuisine from countries with which the United States is in conflict
The cuisine changes every six months. Although it’s certainly a gimmick, I like this idea. The more people learn about different cultures the less conflict there will be, and what better way to connect with a culture than through the shared experience of food and eating?
Brain Pickings: How Cooking Civilized Us: Michael Pollan on Food as Social Glue and Anti-Corporate Activism
Michael Pollan, probably most known for his best-selling book The Omnivore’s Dilemma, has been hitting the PR trail hard lately to promote his latest work Cooked: A Natural History of Transformation. If you’ve been wondering what this new book is about, I recommend you set aside a bit of time to read Maria Popova’s summation over at Brain Pickings. The strength of this review, apart from the fascinating photos, is frequent quotation from the book itself. This really gives you a flavour of both Pollan’s style and the book’s content.
Here’s an idea that sounds just crazy enough to be a heap of fun: swapping homemade treats by post! To participate you do need to have an active blog where you can share the recipe, and I guess a bit of a sweet tooth ;). Apart from the fun of sharing recipes and goodies, the registration fees also go towards a good cause: ChildFund Australia. Registration is open until the 14th of June, so you’ve got plenty of time to plan your sweet surprises!