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: Lifestyle

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

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

 

 

 

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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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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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04 sep Dolce visits the Festival of the King of Ham "Parma "

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.

 

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30 may The Native Cooking Award 2016 ... Belgian 's Take silver

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

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03 mar ITZ’ANA RESORT & RESIDENCES LAUNCHES PHASE TWO OF DEVELOPMENT AND SALES

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. 

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18 dec Relais & Château makes 20 commitments

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.

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11 jan Discovering El Fuego top Catalan cuisine @ Knokke - Heist

The discovery of the yearr.

The real Catalan cuisine

Natural wines and warm conviviality.

Adres to discover fast.

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

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

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17 jul Take part in the “Best Plate Challenge” and show the world that cooking is ‘fun’!

Dolce World is organising, together with World Gourmet Society, a unique competition for chefs and foodies. We are inviting chefs or foodies to show off their skills in a video. How the video is conceived, completely depends on the creativity of the chef!

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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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16 nov Christmas special: COMBI SUBSCRIPTION + free DOLCE apron

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. 

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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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30 aug Taste the best of what Kortrijk has to offer at culinary level!

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. 

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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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04 may Fooding 2000 - 2015: La Revanche des Faubourgs

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...

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21 nov Simon Denis is the Star of the Belgian Cuisine

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.

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