Dolce

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.

On Monday, Steigenberger Wiltcher's announced that it had entered into a unique partnership with Michelin-starred chef Kevin Lejeune from La Canne en Ville restaurant, which was originally located just a stone's throw from the hotel. Following the success of the Michelin-starred meals offered together during the lockdown, the hotel and the talented chef are cementing their collaboration by moving the high-profile gastronomic venue to the Brussels hotel. Direct access from number 77 on Avenue Louise makes it an ideal setting for the young chef's inventive cuisine aimed at both hotel guests and the capital's food lovers

China Exported 282,000 Vending Machines Worldwide in 2019

Over the past 5 years, China’s vending industry has developed rapidly, with an average annual growth rate of over 50% according to the research of CCAGM. Export makes up a significant part of Chinese vending industry’s yearly revenue. China Customs Statistics shows that in 2019, China shipped 282,000 vending machines abroad, totaling 103.17 million US dollars, up by 17%.

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.

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.

#Lightspeed top partner #dolceworld  promoting Belgium gastronomy....watch the movie with DOME, L'Imperatif, Maste and Oak

The discovery of the yearr.

The real Catalan cuisine

Natural wines and warm conviviality.

Adres to discover fast.

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.
 

A first for Antwerp: Hapag-Lloyd Cruises will hold the naming ceremony for its second expedition ship, the HANSEATIC inspiration, on 13 October 2019

·         Maiden voyage to start on 14 October 2019

·         New ships underline the TUI Group’s growth strategy for the cruise segment

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.
 

TUTTOFOOD 2021: SHOWCASE OF EXCELLENCE AND INNOVATION

THE INTERNATIONAL AGRI-FOOD PLATFORM RETURNS WITH EXHIBITION PRESENCE

• More than 900 exhibitors from 30 countries, with a significant presence of group exhibitions
• More than 500 foreign buyers from 66 countries, with particularly large delegations from the United States, the United Arab Emirates, the United Kingdom, Russia and France
• The new TUTTOFRUIT area, dedicated to fresh fruit and vegetables and innovations in the IV and V product range make a début and TUTTOWINE is consolidated
• Renewed concept for Retail Plaza, with the top managers of the GDO & Retail and with, for the first time in Milan, the Pastaria Festival
• First edition of the Better Future Award, while the Evolution Plaza is enriched with partners such as Charmen, DNV, CSQA, EURANET and Netcomm

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.

“You shall have a coronaproof restaurant experience at a star level.”

Feed your inspiration at HORECATEL!

Sign up for free with the code dolce....read more

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.

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

EUROPA’s Best 2018: 21 stars perform at the extra-special festival of food and drink

·         Popular gourmet highlight on board the 5-stars-plus rated* EUROPA

·         Festival in Antwerp on 24 June 2018