BERLIN: A VW spokesman says the German automaker’s supervisory board is checking whether it can demand damage claims from former VW CEO Martin Winterkorn in connection with the company’s diesel emissions cheating scandal.
Michael Brendel tells German news agency dpa “the investigation has been going on for quite some while and is conducted independently from the authorities’ investigation.”
German newspaper Frankfurter Allgemeine Sonntagszeitung reported Sunday that Winterkorn could lose his property in connection with the company’s investigation.
Winterkorn, 70, was indicted Thursday in the United States on charges stemming from the company’s diesel emissions cheating scandal.
Volkswagen has admitted to programming its diesel engines to activate pollution controls when being tested in government labs and turning them off when on the road.
Winterkorn has denied any knowledge of the scheme.
VW board eyes damage claims against former CEO Winterkorn
VW board eyes damage claims against former CEO Winterkorn
- Volkswagen has admitted to programming its diesel engines to activate pollution controls when being tested in government labs and turning them off when on the road
- Former VW CEO Martin Winterkorn denies any wrongdoing, saying he was not aware of the issue
How the Michelin Guide will boost the culinary scene in Saudi Arabia
RIYADH: The Michelin Guide — the restaurant industry’s most-respected guidebook — has finally come to Saudi Arabia. In a significant milestone for the Kingdom’s culinary scene, the guide — organized in partnership with the Saudi Culinary Arts Commission — will be released in three stages: on the 15th of each month from October to December this year, it was announced at the launch event last month.
The guide “will focus on the bustling cities of Riyadh and Jeddah, while also beginning to explore the diverse regions of the Kingdom, including Khobar, AlUla, and many more,” Michelin said in a statement, adding that its inspectors — who visit venues anonymously — are “already in the field.”
As it does throughout the world, Michelin will award one star to restaurants providing “high-quality cooking that is worth a stop,” two stars for “excellent cooking that is worth a detour,” and three stars for “exceptional cuisine that is worth a special journey.”
Alongside the much-coveted star ratings, the selection also includes the popular Bib Gourmand category, a distinction awarded to restaurants that provide good quality food at a moderate price.
The well-known Jeddah-based chef and restauranteur Nihal Felemban says the arrival of the Michelin Guide will raise the bar for chefs and restaurants in Saudi Arabia.
“It's a dream for most chefs to obtain that star. That will create a very healthy sense of competition,” she tells Arab News.
And Felemban believes the Kingdom’s local and homegrown concepts are more than capable of holding their own against the big-name brands that have been imported in recent years.
“These concepts deserve to be known. They deserve to be recognized outside the Saudi market,” she says.
“This will give a chance to these homegrown concepts to be on the international culinary map, similarly to what happened in Dubai,” she adds, referring to the 2022 launch of the guide in the UAE. “There were a lot of restaurants we didn't know about (then). The Michelin Guide gave them a voice, gave them a name abroad; it’s a beautiful thing.”
UAE-based Samantha Wood, founder of the impartial restaurant review website FooDiva.net, says the Michelin Guide has had a hugely positive impact on Dubai’s culinary scene.
“Since the launch, the number of independent homegrown concepts has grown every year, with the most recent 2025 guide featuring 29 independent homegrown concepts taking the lion’s share in the top cut of Michelin stars and Bib Gourmand.”
For the Saudi guide, Wood says, “I hope Michelin will prioritise dishing out stars and bibs for the homegrown concepts — like it has done in Dubai. This gives restaurateurs the incentive to develop their own (ideas), rather than rely on importing concepts and franchise agreements.”
Felemban is the founder of one of those homegrown concepts that will be hoping for recognition later this year. Her Jeddah restaurant, The Lucky Lllama, offers Nikkei cuisine, blending Peruvian and Japanese culinary traditions. “I would love to see The Lucky Llama (in the guide), because I believe it can compete on international levels,” she says.
Felemban predicts that the French Riviera-inspired Le Petite Maison — more commonly known as LPM — and top burger spot Marble will earn some recognition, as well as Jeddah’s Korean BBQ joint HWA-RO.
The guide isn’t just a boon to the restaurant industry either. Michelin-starred restaurants can offer a significant boost to tourism.
“Foodie travellers use these guides to plan holidays, often booking high ranking restaurants first before planning holidays around these reservations,” says Wood.
Lifestyle and food blogger Sarah Taha, who showcases the luxury food industry in Saudi on her page Swirl The Fork, also believes the guide could be a game-changer for tourism in the Saudi capital.
“The arrival of the Michelin Guide has the potential to spotlight both ends of Riyadh’s culinary spectrum — from its most luxurious dining rooms to its beloved casual gems — making it one of the most exciting food cities in the region,” she tells Arab News.
“Michelin’s presence won’t just put a global spotlight on our chefs and restaurants; it will also raise the bar for quality, creativity, and service across the board. It’s a powerful statement that Saudi is ready to be recognized as a serious player in the world of fine dining,” she continues.
Riyadh is home to several standout restaurants that Taha believes are strong contenders for Michelin stars. Her predictions include Japanese restaurants Zuma, Myazu, and Nozomi (the latter “remains a benchmark for upscale dining,” she says), and Italian restaurant Mamo Michelangelo.
When it comes to the Bib Gourmand category, which celebrates more affordable yet high-quality dining, Taha highlights Saudi staples like Mama Noura — concepts that “fuse authenticity with consistency and have built loyal followings. They may not be fine dining, but they’re rooted in culinary excellence and local relevance,” she says.
Like Felemban, Taha is confident the arrival of the Michelin Guide can only be a good thing for the Saudi food scene.
“From what I’ve seen running Swirl the Fork, there’s so much passion and creativity here. This kind of spotlight will not only validate that, but also inspire a new generation to invest — and believe — in local culinary ventures. It’s about putting Saudi flavors and stories on the world stage.”
REVIEW: ‘Ironheart’ — compelling hero let down by shoddy storytelling
- New Marvel series doesn’t play to its greatest strengths
LONDON: For a studio so adept at world-changing bombast, Marvel has enjoyed a surprising amount of success with shows working on a smaller scale, with lower stakes, about characters and the places they actually live: “Ms Marvel” and “Daredevil: Born Again,” for example, have fared better than, say, the globe-trotting mess that was “Secret Invasion.”
So while genius inventor Riri Williams (Dominique Thorne) was introduced during the ocean-spanning events of “Black Panther: Wakanda Forever,” we really get to know her and her Iron Man-esque suit in “Ironheart,” which sees her return home to Chicago. Without the backing of the Wakandans, or the money of someone like Tony Stark, Riri falls in with a slightly more nefarious crowd in order to make money and keep her suit running. Soon enough she’s pulling off jobs for the shady Hood (Anthony Ramos) and his gang, all while dealing with her overprotective mother, trying to find a way to use her inventions for good, and processing the grief of losing her best friend Natalie in a drive-by shooting.
It's quite a bleak story arc for a Marvel hero — Riri makes some questionable choices and some surprisingly selfish ones too. This could have been mined a little more, perhaps, were “Ironheart” not more concerned with racing through the story at breakneck speed. The six-episode run means there’s not much time for character development — a crying shame when there are hints of some fascinating backstories. It also means, sadly, that not much time or money was given to effects. Some of the CGI is shonky in the extreme, while the armor suit Riri has so lovingly crafted is often relegated to little more than a means by which to arrive. Thorne makes for a charismatic lead, and the supporting cast is great (Alden Ehrenreich’s black market tech dealer Joe especially). The plot, however, feels heavy and cumbersome: shoehorned exposition and one-note villains.
The great stuff here is the little stuff. Riri and Natalie’s relationship, a few snatched glimpses of their life in Chicago, Joe’s backstory — all of these deserve more airtime. Without that attention to detail, “Ironheart” feels flimsy. Fun, but ultimately unsatisfying.
Ailing S.Sudan president prepares volatile succession
- For months, Kiir has been manoeuvring to sideline rivals
- The world’s youngest country, South Sudan has been plagued by poverty and violence since gaining independence in 2011
JUBA: With South Sudan’s President Salva Kiir undergoing medical tests abroad after years of rumors about his health, analysts say a long-gestating plan has been set in motion to secure his succession.
Kiir returned from at least 10 days in the United Arab Emirates on Wednesday, with state media saying he had been “exploring new avenues for economic cooperation.”
But members of his entourage, speaking on condition of anonymity, previously told AFP he was there for medical tests — reinforcing long-held concerns about the 73-year-old’s health.
The world’s youngest country, South Sudan has been plagued by poverty and violence since gaining independence in 2011, including a civil war that killed some 400,000 people in 2013-2018.
After a few relatively calm years, the country has been thrown back into turmoil in recent months, prompted, say analysts, by Kiir’s declining health and his efforts to install his heir-apparent, businessman Benjamin Bol Mel, in power.
Bol Mel is a controversial figure, who gained prominence as a construction magnate and was said to handle the Kiir family’s finances.
He was placed on a sanctions list by the United States in 2017 for corruption.
For months, Kiir has been manoeuvring to sideline rivals.
His old foe, Riek Machar, against whom he fought the civil war, was placed under house arrest in March and many of his political allies disappeared into detention.
Kiir’s forces have attacked Machar’s military bases and other armed groups drawn from his ethnic group, the Nuer.
More than 700 people were killed in clashes between January and March alone, according to the United Nations.
Rumours about Kiir’s health have long circulated but the topic is absolutely off-limits for discussion in official circles.
“If you want to visit a grave quickly, talk about it,” said a local activist, requesting anonymity for safety reasons.
Nonetheless, the frailty was obvious in April when Kiir hosted Ugandan President Yoweri Museveni, who walked briskly despite his 80 years while Kiir moved in tiny steps.
In May, the foreign ministry had to issue a statement assuring that the head of state was still alive following rumors to the contrary on social media.
State media footage of Kiir’s return from the UAE on Wednesday cut away every time he was about to take a step.
During his absence, it was Bol Mel — who was named second vice president in February and deputy head of the ruling party in May — who chaired last week’s cabinet meeting.
“It seems to be a script written a long time ago and being implemented in phases,” said Wani Michael, a former activist now in exile.
“They had to take away Riek Machar to pave the way for Bol Mel because... Riek would give Bol Mel a hard time,” he added.
In October, Kiir also fired his intelligence chief, Akol Koor, another potential rival who held that post for 13 years.
Bol Mel “has taken control of the security forces by installing loyalists. He has taken over the security and financial apparatus since last November-December,” said a diplomat based in Juba, also speaking on condition of anonymity.
Despite an uptick in violence, the moves have not triggered renewed war as many feared.
“It’s devastating on a humanitarian level, but it’s nothing compared to the colossal massacres of a few years ago when thousands died each month,” said the diplomat, adding that the government “has been fairly successful in subduing the various rebellions.”
Machar’s forces have barely retaliated to attacks and his party is split on the way forward.
But success is not guaranteed for Bol Mel, either, warned local analyst James Boboya.
“The government has not gained legitimacy at home or internationally,” he told AFP.
There is particular disillusionment at the failure to hold the country’s first-ever elections, which were again postponed last year to 2026.
“Elections are the only viable way for a peaceful transfer of power,” said Edmund Yakani, president of the Community Empowerment for Progress Organization, a local NGO.
“We need the power of our vote in shaping the future. Not the bullet, and not leaders imposed on us.”
Hotels and homes evacuated on Greek island of Crete as wildfire burns out of control
- Homes were reported damaged as flames swept through hillside forests, fanned by strong winds
- As fires crested ridgelines and edged toward residential areas, the blaze sent clouds of ash into the night sky
ATHENS, Greece: A fast-moving wildfire whipped by gale-force winds burned through the night and into Thursday on Greece’s southern island of Crete, prompting the evacuation of more than 1,500 people from hotels and homes.
The fire department said 230 firefighters backed up by 10 water-dropping aircraft were battling the flames, which have burned through forest and farmland in Crete’s Ierapetra area on the island’s southern coast. Two people were evacuated by boat overnight, while six private boats were on standby in case further evacuations by sea became necessary, the coast guard said.
Homes were reported damaged as flames swept through hillside forests, fanned by strong winds.
“It’s a very difficult situation. The fire is very hard to contain. Right now, they cannot contain it,” Nektarios Papadakis, a civil protection official at the regional authority, told The Associated Press overnight.
“The tourists who were moved out are all okay. They have been taken to an indoor basketball arena and hotels in other regions of the island,” he said.
The Fire Service and a civil protection agency issued mobile phone alerts for the evacuations and appealed to residents not to return to try to save their property.
As fires crested ridgelines and edged toward residential areas, the blaze sent clouds of ash into the night sky, illuminated by the headlights of emergency vehicles and water trucks that lined the coastal road near the resorts of Ferma and Achlia on the southeast of Crete.
Several residents were treated for breathing difficulties, officials said, but there were no immediate reports of serious injuries.
Crete is one of Greece’s most popular destinations for both foreign and domestic tourists.
The risk of wildfires remained very high across Crete and parts of southern Greece Thursday, according to a daily bulletin issued by the Fire Service.
Wildfires are frequent in the country during its hot, dry summers, and the fire department has already tackled dozens across Greece so far this year.
In 2018, a massive fire swept through the seaside town of Mati, east of Athens, trapping people in their homes and on roads as they tried to flee. More than 100 died, including some who drowned while trying to swim away from the flames.
Recipes for Success: Alexandre Thabard offers advice and a tasty ‘honey lemon pollen’ recipe
DUBAI: At just 26 years old, Alexandre Thabard is responsible for the pastry program at one of the most high-profile kitchens in the UAE.
As executive pastry chef at Emirates Palace Mandarin Oriental in Abu Dhabi, Thabard manages everything from banquets and afternoon tea to the hotel’s cake shop, and has created custom desserts for members of the Abu Dhabi royal family.
Originally from Paris, Thabard trained at Maison Lenôtre, where he also taught pastry courses and honed his technical skills across pastry, chocolate and ice cream. In 2018, he received the “Best Young Pastry Hope” award from Relais Desserts.
Thabard told Arab News his goal is “to reduce sugar as much as possible and celebrate the natural flavors of each ingredient” when it comes to pastries.
“To maintain consistency and lower glycemic impact, I often use Nascita date sugar and allulose as alternatives,” he said.
Here, Thabard talks about learning to slow down in the kitchen, why balance matters more than sweetness, and offers a honey lemon pollen recipe.
When you started out, what was the most common mistake you made?
In the early days, I often found myself rushing — eager to be efficient and to see the final result. That sometimes meant I overlooked crucial steps. I’ve learned that great desserts demand patience and precision. Quality takes time. Cooking should be a joyful, sensory experience, not a race.
What’s your top tip for amateur chefs?
Keep it simple and let the quality of your ingredients shine. Follow the recipe and, most importantly, taste along the way.
What one ingredient can instantly improve any dish?
Lime, or any good source of acidity. A touch of lime zest can instantly lift a dessert, bringing balance, freshness and vibrancy. It can transform something pleasant into something memorable.
When you go out to eat, do you find yourself critiquing the food?
I try to enjoy the experience as any guest would, but, naturally, I tend to view things through a professional lens.
What’s the most common issue that you find in other restaurants?
Often, I see desserts that are visually stunning but not well-balanced in flavor. They’re either too sweet, lacking contrast, or missing freshness. For me, the priority should be flavor and emotional connection, not just presentation.
What’s your favorite dish to order?
I have a deep appreciation for plated desserts, especially those paired with sorbets or ice cream. The interplay of temperatures and textures — warm and cold, smooth and crisp — creates a dynamic and refined end to a meal.
What’s your go-to pastry when you want to make something quick at home?
A quick pavlova. I usually have baked meringues on hand, made from leftover egg whites. So, I top them with vanilla cream, fresh seasonal fruits, and a touch of lime zest. It’s a simple yet elegant dessert that delivers texture, flavor and freshness in under 20 minutes.
What customer request most annoys you?
When a guest asks to change a dessert entirely before tasting it, or dismisses it based on appearance. While we aim to accommodate, I believe in trusting the chef’s vision. Occasionally, I receive feedback that my desserts aren’t sweet enough, which I actually take as a compliment — it means I’ve succeeded in creating something balanced.
What’s your favorite pastry to make?
I particularly enjoy working with chocolate-based desserts. There’s a refined technicality and sensory depth to chocolate that allows for endless creativity — whether you’re exploring bitterness, sweetness, or contrasting temperatures and textures. I’ve had the opportunity to collaborate with (chocolate brand) Valrhona on a bespoke couverture, crafted specifically to reflect the luxury and distinct identity of Emirates Palace. The result is a unique chocolate with complex notes that elevates our plated desserts. I also work extensively with camel milk chocolate, which has become really popular in the region. Its naturally tangy flavor, combined with the use of date sugar as a sweetener, creates a beautifully balanced profile is perfect for guests seeking lighter, more mindful indulgence.
What’s the most difficult dessert for you to get right?
The soufflé. It’s technically demanding, time-sensitive and allows no margin for error. When executed well, it’s a true testament to skill and discipline.
As an executive chef, what are you like?
I’d say I’m demanding but nurturing. I believe in building strong, collaborative teams and mentoring young talent. A good dessert is often the result of a unified, motivated kitchen. My style is modern and refined, with a strong focus on health-conscious and sustainable practices — no additives, no artificial colors, and a respectful use of sugar. I aim to create pastries that are elegant, balanced, and meaningful — desserts that not only please the palate but tell a story.
Chef Alexandre’s honey lemon pollen recipe
Honey sponge
Ingredients:
Butter: 150 g
Egg yolks: 220 g
Whole eggs: 90 g
Honey: 270 g
Sugar: 170 g
Almond powder: 30 g
Sour cream: 170 g
Cream: 30 g
Flour: 350 g
Salt: 2 g
Baking powder: 10 g
Method:
Whip the egg yolks, whole eggs, sugar, and honey until light and airy.
Add the sour cream and cream.
Incorporate the melted butter (at 45°C).
Fold in the dry ingredients.
Pour into a frame or mould and bake at 170°C for 18 minutes. Cool and cut to fit your insert mould.
Honey mousse
Ingredients:
Milk: 72 g
Honey: 14 g
Egg yolk: 10 g
Gelatin: 2 g
Water: 9 g
Whipped cream: 143 g
Method:
Soak the gelatin in cold water.
Heat the milk.
Mix the honey and egg yolk, then combine with the milk and cook to 83°C.
Remove from heat and add the gelatin.
Cool to 25°C, then fold in the whipped cream.
Use immediately for assembly.
Lemon confit:
Lemon juice: 308 g
Sugar: 115 g
Lemon zest: as needed
Additional lemon juice: 77 g
Method:
Blanch the lemon zest three times to remove bitterness.
Cook the zest with sugar and lemon juice until translucent and candied.
Blend into a smooth confit.
Pollen shortbread:
Icing sugar: 40 g
Butter: 35 g
Egg: 20 g
Almond powder: 12 g
Flour: 92 g
Salt: 1 g
Pollen: 15 g
Method:
Mix all ingredients until combined.
Roll out to 2 mm thickness.
Bake at 160°C for 12 minutes. Cool completely.
Assembly:
Spread a thin layer of lemon confit on the honey sponge.
Pipe or pour the honey mousse into a mould.
Insert the sponge with confit into the mousse.
Freeze until solid, then unmould.
Place the entremets on the pollen shortbread.
Decorate with bee pollen, chocolate garnishes, and edible flower petals.
