Dolce

WHAT IS IT?

Dolce's Grillardeurs Trophy is a unique barbecue and outdoor cooking competition for chefs. Unique because we work according to the Black Box principle: one box with the ingredients, one competition day, a top location, 4 dishes, a jury of star chefs.

Organized by Dolce World, this special networking event combines a cooking competition with a food in style touch. The competition is built around the Black Box BBQ principle: a box with secret ingredients with which 4 culinary barbecue dishes must be created. We only work with wood and charcoal barbecue and grill devices. Each barbecue team consists of at least 3 team members and the team captain is preferably someone from the hospitality food and drink world.
This trophy is 'one of a kind', partly due to the unique competition elements, the location and the culinary and gastronomic output.

WHERE?

The location for the Dolce’s Grillardeurs Trophy was specially selected this year due to its location at the family hotel Soll Cress in Koksijde! You can stay at Soll Cress. There are 1, 2, 4, and adjacent villa rooms and studios available. Ask for the special promotional prices for this event directly at 058/51.23.32 or email hotel@sollcress.be. These prices are special for this occasion and include access to the indoor swimming pool, parking, and breakfast buffet.
You can enjoy an extensive meal or socialize at Soll Cress with its restaurant and cozy bar and café ROOTS.

Hannelore Vandamme Maître Rôtisseur de la Chaîne 

Kristof Dejaegher  Maître Restaurateur de la Chaîne 

https://www.sollcress.be/nederlands/home/

WHO'S COMING?
Chefs, professional barbecue teams, catering employees, gastronomes, foodies or those who love outdoor cooking, barbecuing, grilling, fire...

COURSE OF THE DAYS?

SUNDAY 01 DECEMBER
Arrival in the afternoon from 2 pm, tour and installation
6:00 pm Presentation content Black Box
8:00 pm Evening meal free flow
Evening Possibility to start and/or stay on site and/or visit Koksijde and/or Dinner in the group offered by the organization

MONDAY 02 DECEMBER: MATCH DAY
07:07 “Whiskey Shot”
07:30 - 09:00 breakfast at Soll Cress
13.30-15.45 handing in culinary barbecue dishes by maximum 2 members of the BBQ teams
13h30 appetizer
14h15 main course
15h00 main course
15h45 dessert
6:00 pm - 7:00 pm ceremony with reception and prize giving at the end of the competition day – possibility to dine on site and/or visit charming Koksijde with its many dining options. Teams can leave afterwards and/or stay on site until the next day.

TUESDAY 03 DECEMBER 11 am Leaving the location

MATCH RULES
Dolce Grillardeurs Trophy
*Principles

• A team consists of several people, at least 3, of which the captain is preferably active in the hospitality sector.
• The competition is built around the Black Box BBQ principle: a box with secret ingredients from which 4 culinary barbecue dishes must be created: starter – main course – main course-dessert
• 4 pieces must be made of each dish: 3 for the jury and 1 for the demo table
• The teams themselves provide the presentation options (boards, ...)
• The main components such as fish, meat must be used mandatorily. All other components may be used without obligation.
• Sunday evening at 18.00 the contents of the Black Box will be presented and, if desired, the teams can already start with the preparations.

*The organization provides

• All (main) ingredients and accessories.
• Space per team =+- 3.5m on 7m
• Electricity connection per stand (220V with grounding, max 1500 watts)
• Central water point
• Waste and waste points + containers by types of waste
• Parking for the teams (2 car(s) + trailer per team)
• Central refrigerated truck
• Sanitary facilities with hot and cold running water
• Room(s) for open fire
• Consumption coins with which drinks can be obtained. Additional drinks must be purchased
• Dinner on Sunday evening. Breakfast, lunch and reception on Monday

* The BBQ Team provides

• Own (party) tent for the BBQ competition
• BBQ and kitchen material (including work tables, etc.) and presentation material for the dishes (jury and demo table) (4 in total x 4 dishes = 16 presentation material of your choice)
• Lighting, extension cables, power strip
• Fire extinguisher 6 kg (powder extinguisher) and fire blanket !mandatory!
• Fireproof bucket
• Wood and/or charcoal

*It is allowed to work with

• Wood or charcoal barbecue
• Own wood mixture for smoking, grilling, ...
• Own fridge

*It is not permitted

• Bring your own herbs, including salt and pepper!!!
• Disco bar on the stand
• Own alcoholic drinks on the stand
• Oven, deep fryer or other (heating) appliances on gas and/or electricity, with the exception of a simple hand blender

* the BBQ teams respect and pay attention to

• Cleanliness
• (Personal hygiene
• HACCP
• Safety
• The internal regulations of the location where you stay

WOULD YOU LIKE TO JOIN AS A VISITOR?
 For accommodation or if you wish to participate in the BBQ lunch "les amis de Dolce Grillardeurs" on Monday, December 2nd at 98 euros per person, contact jan@dolceworld.net or call +32(0)474.54.04.66, or for accommodation at Soll Cress in Koksijde, ask for the special promotional prices for this event!

les amis de Dolce Grillardeurs

Picon with snacks served throughout the day/BBQ on the outdoor terrace (in the restaurant in case of bad weather)/Half a bottle of house wine per person and water/Selection of 2 to 3 homemade cakes with coffee served all afternoon

HOW DO I PARTICIPATE?
We ask you to express your interest to Jan De Kimpe:
• jan@dolcemagazine.be
• tel +32 0474.54.04.66

PARTICIPATION PRICE?
Participation price per group (maximum 6 persons) is 875 euros (VAT included) and includes all facilities as stated above, including breakfast, lunch and evening dinner and reception as outlined in the regulations. Sleeping to be provided by yourself at Soll Cress with promo!!!!
For more than 6 people, please contact the organization first.

JURY?
Godfather  Jean Baptiste Thomaes**Michelin and Conseiller Culinaire Chaîne des Rôtisseurs (BE)      

                   Archibald De Prince, winner of the Belgian Bocuse D'Or and previous sous chef at *Chateau de Bourglinster and owner restaurant "Archibald De Prince" Maître Rôtisseur de la Chaîne des Rôtisseurs (LUX)

                   Ben Purton  Chef and Hospitality Consultant and Conseiller Culinaire Chaîne des Rôtisseurs (UK)

                    Maître Rôtisseur Nicholas Tsiknakos Executive Chef Warwick Barsey Hotel 381 Avenue Louise, Brussels

*The jury are only star chefs who judge as with The World's 50 Best Restaurants. A guarantee of neutrality
The system will be based on ranking of 10 dishes that are allowed to participate in the odds and the places from 1 to 6 are indicated herein. In short, working method as with the "The World's 50 best".

In the event of questions/concerns/discussions, the Dolce Grillardeurs organization will make the final decision. The entire event will be part of a report in Dolce Digi Magazine with accompanying film

for film previous edition Dolce Grillardeurs

dolcegrillardeurs