DOLCE, a Vital Hospitality community which specifically targets the ardent amateur cooks, the gourmets with ambition, but also the active chef. Download our latest edition. Or maybe you want to subscribe for a longer period?
DolceBlog
02 jul 50 BEST RELEASES ITS FIRST-EVER E-COOKBOOK FEATURING RECIPES FROM THE WORLD’S TOP CHEFS AND BARTENDERS TO SUPPORT THE GLOBAL HOSPITALITY INDUSTRY
The organisation behind The World’s 50 Best Restaurants has released its first ever e-cookbook, entitled Home Comforts: simple lockdown recipes from the world’s best chefs and bartenders, featuring the meals that the world’s most revered chefs are cooking for their families at home. Available for a $10/£8 minimum donation through the 50 Best Bid for Recovery donation site with immediate effect, the cookbook will raise funds to support the global hospitality community as part of the 50 Best for Recovery programme announced earlier this year in partnership with founding donor S.Pellegrino & Acqua Panna.
horecatel 2020
08 march, 2020Feed your inspiration at HORECATEL!
Sign up for free with the code dolce....read more
11 jun Belgian two Michelin-star chef Bart De Pooter reopens Pastorale with 10 corona commandments and an ozone generator in the cloakroom
“You shall have a coronaproof restaurant experience at a star level.”
Belgium Gastronomy
07 november, 2019#Lightspeed top partner #dolceworld promoting Belgium gastronomy....watch the movie with DOME, L'Imperatif, Maste and Oak
25 apr KNOKKE-HEIST PRESENTS AMBITIOUS MARKETINGPLAN FOR SUMMER 2020
On May 24, 2020, the College of Mayor and Aldermen approved the marketing plan for this summer.
If the city council agrees next week,
the coastal municipality is ready to keep its inhabitants and visitors in safe conditions even after the corona crisis
offer the top quality they are used to from the resort.
Vito Mory (Bistro Raposa) is “Meilleur Jeune Chef Rôtisseur 2019” for Belgium
26 march, 2019On 25 March 2019 the national competition ‘Meilleur Jeune Chef Rôtisseur’ took place in HK Ter Duinen in Koksijde. During the whole day, young talents showed off their culinary skills to a professional jury. The competition was followed by a gala dinner, inspired on a 1952 menu of the Chapitre Magistral of the Chaîne entitled ‘Au feu de bois’. The winners were announced during the dinner. It was Raposa who scooped up the gold. Second place was for FloriaVito Mory from Bistro n De Ruyck from Restaurant Bianchin, Maxime Ulens from Auberge le Sabotier came third.
DolceRecipes
At Dolce, we have a passion for delicious dishes. Try out these wonderful dishes yourself. Enjoy!
