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: Travel

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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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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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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16 nov Les Dîners Chics et Chefs

Looking for a once in a lifetime experience? On 28 and 29 November, Monaco’s top chefs will be opening their kitchen doors to their international counterparts. Together they will be presenting a unique exquisite menu that will beguile any true foodie.

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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 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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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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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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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 Free tickets to the Chefs World Summit with DOLCE WORLD

Make a note in your calendar now: the first Chefs World Summit is held at the Grimaldi Forum in Monaco from 27 to 29 November this year. This exclusive networking event brings together gourmet cooking from around the world in a three-day journey of discovery. As a partner of this unique event, DOLCE WORLD is giving away 20 free tickets worth €225. Do not wait too long: send in your details today!

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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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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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