DolceBlog

Below, you’ll find a selection of what’s cooking in the world of Dolce. Do you have an idea for a post on this blog? Mail to ilse@dolceworld.com.

Category: Partners

22 jun Bordeaux fete le vin

The nature ally of Bordeaux wines

Horse and man, for centuries an inseparable whole when it comes to work in the field. That was it, after all, until after the war it was decided to replace the working animals with new, more modern means: agricultural machines. These tractors were soon used en masse and displaced the horses from the vineyard. Where the animals in Champagne and Bourgogne were still used on a limited scale, they completely disappeared in the Bordeaux region in the 1950s and 60s.

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16 dec Michelin Star Chef Geert Van Hecke, Hotelschool Ter Duinen and VIVES start new hotel study Culinary Arts -

From the academic year 2021-22, VIVES' bachelor's program in hotel management will offer the specialization Culinary Arts, in addition to the hospital management specialization.
This program is aimed at an (inter)national audience and is the first topculinary study in Flanders at bachelor level.

The practical lessons take place in the former three-star restaurant De Karmeliet in the city center of Bruges, where the Flanders Culinary Arts Centre is also established.

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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.

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23 dec World Gourmet Society final @ Chef's World summit Monaco 2018

The film for the WGS Best Video Challenge is finally online which means that the challenge is now over.

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07 jun Digitalisation breathes new life into the catering sector

The internet has made the life of a number of sectors a lot easier. And digitalisation is also doing the same for the catering sector. New platforms such as Growzer simplify time-consuming administration and day-to-day processes. Catering establishments gain time, their costs go down and they obtain more insights. 

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23 mar The Food Service community carries out a unique survey in the food service industry.

It will take up only about 5 minutes of your time and will allow us to gain a better understanding of the food service industry.

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17 feb BE DELICIOUS launches event catering which puts Belgian quality in the spotlight

BE DELICIOUS launches event catering which puts Belgian quality in the spotlight

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16 nov Rational SelfCookingCenter XS: world premiere at Horeca Expo

What do Sergio Herman, Roger van Damme and Philippe Claeys have in common? They will all be unveiling Rational’s latest addition: the SelfCookingCenter XS. This extremely compact cooking system replaces up to 30% of all conventional cooking appliances. Visit the Rational stand (Hall 5, Stand 5417) on Monday 21 November, Tuesday 22 November or Wednesday 23 November at 12.30pm to discover the possibilities of this combi steamer yourself.

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14 okt FOCUS ON CHRISTIAN LE SQUER

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.

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12 may Bocuse d’Or Europe 2016 Tamás Széll is crowned Best European Chef

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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08 mar TAVOLA

The Golden Tavola competition awarded prizes to DRINK iT FReSH, Food Revolution by Didess (2x) and Little Cheese Farm

What do today's conscious consumers want on their plate? This is a very interesting question, to say the least, but one that is not so easy to answer. Veggie, vegan, local and organic food, clean label, allergen free... all of these are no longer fads, but trends that are here to stay and that producers should definitely not ignore. What is certain is that producers are taking critical consumers into account. After all, these people are now more involved than ever in the development and production processes of (new and existing) products. And this was clearly shown by the entries for the Golden Tavola 2022 competition.
 

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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.”

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26 mar Vito Mory (Bistro Raposa) is “Meilleur Jeune Chef Rôtisseur 2019” for Belgium

On 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.

 

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17 aug Cuines, 33* combines the original Portuguese Parus White with lacquered streaky bacon and lobster

Cuines, 33 combines the original Portuguese Parus White with lacquered streaky bacon and lobster

"Unique monocépage of the Antão Vaz grape brings elegance to the dish"

Herdade da Comporta is a beautiful farm on the southwest coast of Portugal. This magnificent nature area is surrounded by sea, island and rice fields creates, among other things, beautiful wines. The wines of Herdade da Comporta are produced in the wild beauty of nature and the tranquility of the estate. The sandy soil and the unique climate of the region, tempered by the proximity of the ocean, form the perfect environment for the cultivation of wine grapes. The grape varieties - such as Aragonez and Trincadeira for red wine and Arinto and Antão Vaz for white wine - are grown on around 35 hectares and treated with the utmost respect. Dolce presented one of the wines to restaurant Cuines, 33 from Knokke, namely Parus White: an elegant and unique wine, but with sufficient body.
 

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23 mar In 2017 we are looking for another suitable candidate for the Bocuse d'Or Lyon 2019 cooking competition.

Bocuse d'Or is named after chef Paul Bocuse. It is the most prestigious culinary competition in the world, the Olympic Games for gourmet cooks as it were. It is not just a cooking competition; it is also a human adventure that brings together talented chefs and offers further guidance on their path to stardom.

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03 mar Martini Caffè Torino, the very first Negroni bar in Belgium

Last year, Martini brought the vermouth bar concept to Belgium with Caffè Torino. Modern Italian-style aperitifs are clearly on the rise in this country as well. One big winner in this respect is the classic Italian Negroni cocktail. That is why Caffè Torino will be the very first Negroni bar in Belgium this year.

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17 feb JUST BEER – a taste of Europe

Just Beer is a high-end beer event for ‘bon vivants’ and real beer lovers. Visitors get the opportunity to discover superior brews with tastings of selected innovative beers, special beers and familiar brands.

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20 okt Focus on GUILLAUME GOMEZ AN EXTRAORDINARY JOURNEY during Chef 's World Summit 2016

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

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07 sep Don’t miss your date with world gastronomy!

From 27 to 29 November the very first edition of the Chefs World Summit will take place at the Grimaldi Forum in Monaco. An exclusive networking event which will connect gastronomy from all over the world during a three-day culinary journey of discovery. A unique meeting of the most renowned chefs and culinary experts on the planet. Dolce World is a proud partner of this top event which undoubtedly will become the stage for the gastronomy of the future. 

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17 feb Traditionally trained caterer

Those driving onto the driveway of the Domain de la Blommerie in Mouscron, hearing the creaking of the soft gravel, and seeing the buildings rising up, will know straight away why Christophe Baert wanted to locate his catering business here.

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