Dolce

With the festive season slowly approaching, we are turning the spotlight on our combi subscription. Subscribe to DOLCE WORLD today and receive a free DOLCE apron. 

AFTER 12 YEARS OF LOYAL SERVICE AT LEDOYEN, THE BRETON CHEF CHRISTIAN LE SQUER, AWARDED THREE STARS BY THE MICHELIN GUIDE, HAS SINCE 2014 SETTLED AT LE CINQ RESTARUANT, IN THE HEART OF THE GEORGE V PALACE IN PARIS.

On Saturday 1 and Sunday 2 October the second edition of the Tastiest Weekend of Kortrijk (Lekkerste Weekend van Kortrijk) will be organised at the Grote Markt. During this two-day gastronomy event a veritable culinary village will be constructed. 

Bocuse d’Or Europe has never been been as popular as it is now around the world. It’s a great success ! The enthusiasm and support of the whole hungarian nation have boosted the show. They succeeded in promoting their gastronomic and cultural assets.
Florent Suplisson, GL events Gastronomic Events Director
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In order to celebrate its fifteenth birthday, Le Fooding is sharing its cake! With its fans, its favorite chefs and with an explosive chapter of food history...

Simon Denis, chef of restaurant 'Comptoir de l'eau vive' in the town of Erpent, near Namur, is the new ‘Star of the Belgian Cuisine’. This competition took place in the culinary hall of Countryside. The winning team served roasted sole, braised chicory, quenched with Ommegang beer and cauliflower risotto and crab.

Guillaume Gomez found himself in presidential kitchens from the age of 19, for the fulfillment of his military service.
 

Parma ham, a secular tradition.

The total production of raw hams in Italy reached approximately 25 million pieces. The "prosciutto" is made from the hind legs of pork. The name "Prosciutto" is derived from the word "Prosciugare" meaning drying. Prosciutto most sophisticated and best known is called Prosciutto di Parma or Parma ham.

Parma ham is rooted in very ancient times. The documents show that 217 BC. J.C., Hannibal stopped in Parma during his campaign to Italy where he tasted "salty pork thighs." Fifty years later Polibe speaks of those products and an important export from Parma to Rome. Today Parma ham is always produced in the region typical Parmesan and manufactured to the same tradition.

The result of the Native Cooking Award 2016.

The winner is Sweden
The no 2 is  BELGIUM  and won also the press Award
The no 3 is Norway

Belizean Luxury Property Offers Financing for ‘Solar Cottage’ and Announces 27 New Listings Itz’ana Resort & Residences in Belize is pleased to announce the release of its second and final phase of waterfront cottages and villas. 

Relais & Château is a group of fine cuisine hoteliers all over the world. They have the ambition to create a better world with gastronomy and hospitality. They will achieve this by making 20 commitments based on three objectives: preserve the diversity of cuisine in the world, share the passion for what is good and beautiful in the world and work together to create a more human world.

Xenses, the lifestyle event of the year. Dolce members can attend one of the VIP-evenings on 7th or 14th of august for free.