The Flemish Primitives aims to bring together chefs and scientists to promote culinary innovation. The last two editions held in Brugge focused on food pairing and new technologies. This year the event had moved to Oostende and the more spacious…
Flown in directly from Seattle, Chris Young presented Modernist Cuisine at The Flemish Primitives today. In the picture: presumably the first copy in Europe 🙂 It’s backordered now (see Nathan’s long posts on this) due to high sales. I had…
It’s soon time for the third edition of The Flemish Primitives and registration has now opened. The Flemish Primitives wants to challenge Belgian gastronomy and bring together chefs from all over the world to meet and exchange ideas built on…
Again I was lucky that all the practical details worked out so I could attend this year’s Flemish Primitives in Brugge. For some one who’s not attended, it’s not so easy to grasp the concept and ideas behind The Flemish…
If you’ve followed my blog more than a year you probably remember that I took part in The Flemish Primitives in Brugge in January 2009. The visit resulted in four blog posts (just in case you wonder what it’s all…
Bruce Bryan demonstrated a glowing cocktail drink (top left), and tempted us with fluorescent cake frosting (top right). The chocolate surprise boxes included a lollipop (bottom left) and I was quite busy sucking the lollipop, listening to the translation of…
Heston Blumenthal welcomed on stage by Gene Bervoets To the music of Queen’s “We will rock you” Heston Blumenthal (HB) entered the stage, welcomed by Gene Bervoets (GB) and Bernard Lahousse (BL). Heston started of by telling about his childhood…
Chocolatier by profession, Shock-o-Latier by reputation! I bought this box the next day at Dominique’s shop “The Chocolate Line” to bring back home. As I mentioned in part 1 of the travel report from Brugge, the highlight (for me at…
I had a wonderful trip to Brugge/Bruges to attend the foodpairing seminar The Flemish Primitives. I got to meet many interesting people including Heston Blumenthal, Peter Barham, Andrew Dornenburg, Karen Page, Ben Roche and Tony Conigliaro to mention a few.…
Due to my extended break from blogging it turns out I haven’t recommended books here at Khymos since 2013! As you know I do keep an eye open for books about food that have a certain scientific touch. Let me…
