Last November, Ramon Muscat and James Bartolo, the Executive Chefs at the Radisson Blu Resort, St Julian's and the Radisson Blu Resort & Spa, Golden Sands attended a two-day course at the Atelier Yves Mattagne in Brussels, Belgium.

The aim of this course was to sharpen the chefs' basic skills as well as to become acquainted with new, modern culinary techniques and adapt them in their respective kitchens back in Malta.

This course consisted of two intensive days, facilitated by Chef Damien Audusseau, with opportunities to not only witness the latest trends of plating and menu planning but also practical applications of said techniques.

Mr Muscat and Mr Bartolo were invited to eat at Yumi, one of the top restaurants in the middle of Brussels, featuring a mixture of French and Oriental cuisine.

They also paid a visit to the two Michelin Star restaurant Seagrill, owned by Chef Yves Mattagne, so as to sample the food and witness the real‐life application of techniques learnt.

When asked about his experience, Ramon Muscat said, "This was definitely a very fruitful experience

Which will shift our level of cuisine and cooking and bring it to another dimension."