Dolce

Wow, what an exclusive loft and dining experience we had at Caillou. The Loft Exclusief is a one-of-a-kind private dining suite in collaboration with Sel Gris, rated 17/20 Gault & Millau, and Caillou, rated 15/20 Gault Millau

René Redzepi, Rasmus Munk, Leonor Espinosa and Matthew Lightner will be at the 25th anniversary of San Sebastian Gastronomika-Euskadi Basque Country
 

Une édition bien remplie de TUTTOFOOD est sur la ligne de départ

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.

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.

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.
 

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.

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!

 Exciting News from the Culinary World! 

San Sebastian Gastronomika - Where Culinary Magic Meets Inspiration! 

I am thrilled to share the incredible experience I had at San Sebastian Gastronomika, one of the world's premier culinary events. It was a gastronomic journey like no other, filled with inspiring speakers, innovative products, and a vibrant atmosphere that left me truly captivated.

Catering professionals meet each other at Gastvrij Rotterdam! As a gastronomic platform, it offers a clear picture of the latest trends and developments in the sector. With a complete range of nearly 500 food and non-food suppliers, this is the place to get ready for the fall.

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.

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

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.

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

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.

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.