{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Pita restaurant recognised by prestigious restaurant guide' data-url='/boclips/videos/5c54c084d8eafeecae14b5e0' data-video-url='/boclips/videos/5c54c084d8eafeecae14b5e0' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nPita restaurant recognised by prestigious restaurant guide\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAP Television NewsBelgium, Antwerp  , Nov 15, 20101. Close up on turning chicken shawarma being cut with a knife  2. Wide shot of shawerma cook 3. Close up shot of the shawarma cook taking pita bread from the oven 4. Mid shot of the...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAP Television News\u003cbr/\u003eBelgium, Antwerp  , Nov 15, 2010\u003cbr/\u003e1. Close up on turning chicken shawarma being cut with a knife  \u003cbr/\u003e2. Wide shot of shawerma cook \u003cbr/\u003e3. Close up shot of the shawarma cook taking pita bread from the oven \u003cbr/\u003e4. Mid shot of the shawarma cook preparing a portion of pita bread \u003cbr/\u003e5. Mid shot of the shawarma cook filling pita bread with shawarma and other ingredients \u003cbr/\u003e6. Close up shot of a portion of a chicken shawarma \u003cbr/\u003e7. Various interiors of restaurant \u003cbr/\u003e8. Wide exterior \u003cbr/\u003eAP Television News\u003cbr/\u003eBelgium, Warde , Nov 15, 2010\u003cbr/\u003e9. Close up shot of the restaurants and hotels guide book GaultMillau \u003cbr/\u003e10. Close up on turning pages of GaultMillau guide \u003cbr/\u003e11. Philippe Limbourg, editor of the Belgian edition of the GaultMillau guide\u003cbr/\u003e12. SOUNDBITE (Dutch) Philippe Limbourg, editor of the Belgian edition of the GaultMillau guide \u003cbr/\u003e\"The point is that we stay consistent with an evolving gastronomy and must be accessible at other levels than just someone who works with table linen and crystal glassware. Fine gastronomy can also come on a simple platter. That is important\". \u003cbr/\u003eAP Television News\u003cbr/\u003eBelgium, Antwerp, Nov 15, 2010\u003cbr/\u003e13. Various shots of the chicken shawarma preparation for the grill \u003cbr/\u003eAP Television News\u003cbr/\u003eBelgium, Warde, Nov 15, 2010\u003cbr/\u003e14. SOUNDBITE (Dutch) Philippe Limbourg, editor of the Belgian edition of the GaultMillau guide: \u003cbr/\u003e\" They make good products, that taste good. The food is simple, pure and succulent and has many pure flavors. That is why we decided that this restaurant can or must come into the guide.\"\u003cbr/\u003eAP Television News\u003cbr/\u003eBelgium, Antwerp,Nov 15, 2010\u003cbr/\u003e15. Wide shot of Fijan pita restaurant \u003cbr/\u003e16. Mid shot of young family in the restaurant \u003cbr/\u003e17. Close up shot of turning shawarma on the grill \u003cbr/\u003e18. Finjan owner Josef Chacham cutting shawarma \u003cbr/\u003e19. Close up shot of Josef Chacham owner of Finjan \u003cbr/\u003e20. Close up shot of ready shawarma \u003cbr/\u003e21. SOUNDBITE (English) Josef Chacham, owner of Finjan pita bread restaurant \u003cbr/\u003e\" I think by us in our case we were lucky because we have a lot of clients who themselves are chefs. They come late at night when they close their restaurant. And they understand. For me that is the proof that we are doing good things and (provide) good quality\".\u003cbr/\u003e22. Wide shot of couple eating pita bread \u003cbr/\u003e23. Close up shot of Sonja van Walleghem, regular guest of Finjan\u003cbr/\u003e24. SOUNDBITE(English) Sonja van Walleghem, regular guest of Finjan\"\u003cbr/\u003e ''I am having my favourite which is a falafel pita, so it is a vegetarian dish. All their other dishes are good but the falafel is made of hummus and some different spices. I also like the aubergine puree. So I ask for the aubergine puree in the pita bread\". \u003cbr/\u003eAP Television News\u003cbr/\u003eBelgium, Bruges, Nov 19, 2010\u003cbr/\u003e25. Wide shot of Bruges's old town \u003cbr/\u003e26. Wide shot of  the restaurant De Karmeliet, three star Michelin \u003cbr/\u003e27. Close up shot of De Karmeliet board \u003cbr/\u003e28. Wide shot of De Karmeliet kitchen \u003cbr/\u003e29. Wide shot of sous chef\u003cbr/\u003e30. Close up shot of the sous stirring \u003cbr/\u003e31. Wide shot of the fish chef\u003cbr/\u003e32. Close up shot of halibut fish being cut  \u003cbr/\u003e33. Close up of halibut fish \u003cbr/\u003e34. Mid shot of a pasta chef\u003cbr/\u003e35. Wide shot of a cook opening oysters \u003cbr/\u003e36. Close up shot of oysters  \u003cbr/\u003e37. Close up shot of oysters \u003cbr/\u003e38. SOUNDBITE (Dutch): Geert Van Hecke, three-star Michelin chef at De Karmeliet\u003cbr/\u003e\"  People just have another idea about food. The stars come in handy but to a lesser extent than the brasseries. There also is a larger clientele for the Brasseries. In the past, fewer people went out to dine. Business people and the family every now and then were the exception. But now, everyone goes out to a restaurant, and brasseries are ideal for that. You have good brasseries, not so good brasseries. and a good brasserie scores well for every kind of customer, both for people with Rolls Royce as those with a 2 CV (citroen) \"\u003cbr/\u003e39. Wide shot of the brasserie Refter \u003cbr/\u003e40. Various of brasserie \u003cbr/\u003e41. Various of shots of fish fillet dish presentation \u003cbr/\u003e42. Wide shot of waiter taking dishes to serve \u003cbr/\u003e43. Wide shot of waiter serving fish fillet \u003cbr/\u003eAP Television News\u003cbr/\u003eBelgium, Antwerp, Nov 15, 2010\u003cbr/\u003e45. Wide shot of Josef Chacham Finjan pita restaurant owner \u003cbr/\u003e46. SOUNDBITE(English) Josef Chacham, owner of Finjan pita bread restaurant:\u003cbr/\u003e\" For me this means appreciation, recognition of the work I did all those years and tried to to do the best for the client. best quality\".\u003cbr/\u003e47. Wide shot of pita bread portion \u003cbr/\u003e48. Close up of a pita bread portion \u003cbr/\u003e49. Wide shot of Finjan restaurant \u003cbr/\u003eFor the first time ever a pita-and-falafel joint has been given recognition for their food in one of Europe's leading culinary guides. \u003cbr/\u003eThe Gault-Millau, which is on a par with a Michelin or Zagat guide, granted the Finjan restaurant 13 out of 20 points. \u003cbr/\u003eNot that high a score, but the fact it was considered at all drives home an increasingly apparent point: cheap is fashionable in Europe's bleak economic times.\u003cbr/\u003eFinjan's quality food at bargain prices has been an open secret in Antwerp for some time. \u003cbr/\u003eNot the pita-and-falafel restaurant is recognised by the prestigious Gault-Millau food guide. \u003cbr/\u003eIncreasingly, Europeans are turning to homely brasseries and gastropubs in a sign of how lean wallets are leading a back-to-basics approach to food.\u003cbr/\u003eFor some gourmands, the trend offers a welcome counterpoint to the deconstructed cooking of Ferran Adria's El Bulli or Heston Blumenthal's The Fat Duck. In recent years, their \"chemical gastronomy\" has been all the rage.\u003cbr/\u003eThere is no liquid nitrogen, no espuma froths at Finjan. Pita sandwiches come in paper napkins. And GaultMillau doesn't mind.\u003cbr/\u003ePhilippe Limbourg, editor of the Belgian edition of the GaultMillau guide explains. \u003cbr/\u003e\"The point is that we stay consistent with an evolving gastronomy and must be accessible at other levels than just someone who works with table linen and crystal glassware. Fine gastronomy can also come on a simple platter. That is important\". \u003cbr/\u003eHe continues \" they make good products, that taste good. The food is simple, pure and succulent and has many pure flavors. That is why we decided that this restaurant can or must come into the guide.\"\u003cbr/\u003eOwner Josef Chacham never sought culinary recognition beyond good business but knew he was onto something special when chefs kept coming back for more.\u003cbr/\u003e\" I think by us in our case we were lucky because we have a lot of clients who themselves are chefs. They come late at night when they close their restaurant. And they understand. For me that is the proof that we are doing good things and (provide) good quality\" he says. \u003cbr/\u003eRegular Finjan diner Sonja van Walleghem has a favourite dish. \u003cbr/\u003e ''I am having my favourite which is a falafel pita, so it is a vegetarian dish. All the dishes are good but the falafel is made of hummus and some different spices. I also like the aubergine puree. So I ask for the aubergine puree in the pita bread\". \u003cbr/\u003eEven the best of cooks understand the winds of change _ especially as they are often first in line when the captains of industry and other rich patrons get a bit stingier on their budgets.\u003cbr/\u003eGeert Van Hecke, one of Belgium's only two three-star chefs, remembers the days when he was an understudy at the once famous Villa Lorraine and saw the Rolls Royces rolls up for lunch and dinner, every day. \u003cbr/\u003eOn top of running his three-star Karmeliet restaurant in the heart of historic Bruges, he has also come to rely heavily on his adjacent Refter, which was named 2010 Michelin brasserie of the year.\u003cbr/\u003eIt even shows in his kitchen.    \u003cbr/\u003eNext to the gleaming white 9-kilo (20-pound) halibut waiting to be filleted for marinading as a key starter in a �190 (approx. $250 USD) Karmeliet menu, simple coffee cookies for the Refter were cooling down. \u003cbr/\u003eA three course menu there goes for �35 ( $46 USD). \u003cbr/\u003eBeyond Van Hecke's success with the Refter, it is a comforting thought for any cook to be able to count on some 120 seatings a day when the going gets rough in the fine dining section.\u003cbr/\u003eEven disregarding the financial crisis, Van Hecke says top restaurants relying heavily on fancy food work only had themselves to blame for underestimating customers' attachment to simple pure ingredients.\u003cbr/\u003e\"  People just have another idea about food. The stars come in handy but to a lesser extent than the brasseries. There also is a larger clientele for the Brasseries. In the past, fewer people went out to dine. Business people and the family every now and then were the exception. But now, everyone goes out to a restaurant, and brasseries are ideal for that. You have good brasseries, not so good brasseries. and a good brasserie scores well for every kind of customer, both for people with Rolls Royce as those with a 2 CV (citroen) \" he says. \u003cbr/\u003eFed up with overly fancy cooking, several chefs in France and some in Belgium have opted out of the Michelin rating system in recent years, complaining that it costs too much to maintain stars and no longer gives them the sheer joy of cooking with simple ingredients.\u003cbr/\u003eCustomers, and guides, increasingly understand them. \u003cbr/\u003eSo far, pita restaurants have been bottom-dwellers, often charmless grease emporiums bathed in eye-blinding lights serving strips of cork dry meat smothered in factory-made sauces.\u003cbr/\u003eFinjan is changing that and stands out even in Antwerp's trendy 't Zuid neighborhood.\u003cbr/\u003eGaultMillau caught on when they discovered by chance that chefs from nearby restaurants often ended up at Finjan _ it stays open until 4 A.M. on weekdays, 5 A.M. on weekends _ after work is done and they're ready for a lamb kebab.\u003cbr/\u003eAn Israeli with family roots going back to Iraq, owner Chacham is overwhelmed by his listing in the GaultMillau _ a guide he had never even heard of before.\u003cbr/\u003e\"For me this means appreciation, recognition of the work I did all those years. A good pita is good quality. It is not junk fund. It is not fast food.\"\u003cbr/\u003eSpending at Belgian restaurants suffered a 11 percent decrease in 2009, it is estimated it will further slim with 3 percent in 2010. \u003cbr/\u003eBut this year also sees a clear class differentiation. \u003cbr/\u003eIf the over-�35-a-head restaurants is estimated to have another 7 percent fewer visitors this year, the cheaper under-�35 class is bouncing back with 4 percent more, according to the Foodstep study group.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 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fa-align-left'\u003e\u003c/i\u003e\nShow resource details\n\u003c/div\u003e\n\u003cdiv aria-label='Video player' class='player' id='player-wrapper' role='region'\u003e\n\u003cdiv class='relative container mx-auto' id='lp-boclips-visitor-thumbnail'\u003e\n\u003ca class=\"block\" data-html=\"true\" data-placement=\"bottom\" data-trigger=\"click\" data-content=\"\u003cdiv class=\u0026quot;text-center py-2\u0026quot;\u003e\u003ca class=\u0026quot;bold\u0026quot; href=\u0026quot;/auth/users/sign_in\u0026quot;\u003eSign in\u003c/a\u003e or \u003ca class=\u0026quot;bold text-danger\u0026quot; data-posthog-event=\u0026quot;Signup: LP Signup Activity\u0026quot; data-posthog-location=\u0026quot;body_link_boclips\u0026quot; data-remote=\u0026quot;true\u0026quot; href=\u0026quot;/subscription/new\u0026quot;\u003eJoin Now\u003c/a\u003e\u003c/div\u003e\" data-title=\"Get Full Access\" data-container=\"body\" rel=\"popover\" tabindex=\"0\" aria-label=\"Play video: Pita restaurant recognised by prestigious restaurant guide\" href=\"/subscription/new\"\u003e\u003cimg class=\"resource-img img-thumbnail img-responsive z-10 lp-boclips-thumbnail w-full h-full lozad\" alt=\"Pita restaurant recognised by prestigious restaurant guide\" title=\"Pita restaurant recognised by prestigious restaurant guide\" onError=\"handleImageNotLoadedError(this)\" data-default-image=\"https://static.lp.lexp.cloud/images/attachment_defaults/resource/large/missing.png\" data-src=\"https://static.lp.lexp.cloud/images/attachment_defaults/resource/large/missing.png\" width=\"315\" height=\"220\" src=\"data:image/png;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs\" /\u003e\n\u003cspan aria-hidden='true' class='flex justify-center items-center bg-white rounded-full w-16 h-16 absolute top-1/2 left-1/2 -mt-8 -ml-8 cursor-pointer z-0 border-2 border-primary drop-shadow-md lp-boclips-thumbnail-playBtn'\u003e\n\u003ci class='fa-solid fa-play text-primary text-3xl ml-1 drop-shadow-xl'\u003e\u003c/i\u003e\n\u003c/span\u003e\n\u003c/a\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n"}