Trends we spotted | Week 48
Chocolate letters by the Entourage Group
SOUS
Parkcafé Parqiet x Restaurant Parkheuvel
Co-founders Alexandre Haggai & Clément Benoît of Clone
Cake of the Notre Dame by NACARINA
Build-A-Bear X KFC
ZaCaffé in the Zara Man in Madrid
Zara by Castro in Lisbon
UNESCO X Relais & Châteaux - credits Villa Crespi
At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’. With this week links to articles about:
- Wheat flour brand NACARINA from Costa Rica created a cake replica to celebrate the historic reopening of the Cathedral of Notre-Dame in Paris. The official reopening is on December 8th this year.
- UNESCO and Relais & Châteaux announce a partnership for sustainable development in harmony with all life on earth.
- CollaBEARation Build-A-Bear & KFC®: Bears in KFC outfits!
- Zara opened Zacaffé in Madrid, Zara by Castro coffee shop and a coffee shop concept store in Athens.
- Clone, the European foodtech startup from Paris that has raised €105 million in funding, is officially launching in the Netherlands.
- Collaboration of restaurant Parkheuvel (**) with Parkcafé Parqiet.
- SOUS celebrates 2-year anniversary and kicks off Christmas.
- ‘Wie zoet is krijgt lekkers! (Those who are sweet get treats) – This year MR PORTER Steakhouse, Bar & Lounge, IZAKAYA Asian Kitchen & Bar, THE DUCHESS and MOMO Restaurant, Bar & Lounge are offering a unique interpretation of a Sinterklaas classic on Thursday December 5: the chocolate letter.
- And from Instagram: the Louis Vuitton dog collection. Would fit nicely in luxury hotels that allow dogs!
Enjoy reading!
‘Wie zoet is krijgt lekkers’ | Meaning those who are sweet get treats
‘Wie zoet is krijgt lekkers’ is a line from a famous Dutch Sinterklaas song. This year on Thursday December 5, MR PORTER Steakhouse, Bar & Lounge, IZAKAYA Asian Kitchen & Bar, THE DUCHESS and MOMO Restaurant, Bar & Lounge will offer a unique interpretation of a Sinterklaas classic: the chocolate letter. Each restaurant will present a handmade creation, crafted by their own chefs, with a carefully chosen filling that embraces the rich flavours of the season. Expect surprising combinations of sophisticated ingredients, perfectly balanced to both amaze and surprise.
For luxury hotels that allow dogs | Check out the Louis Vuitton dog collection
Spotted on the Instagram of Complex Style: The Louis Vuitton Pre-Collection SS25. From Louis Vuitton leather poop bag holders, to the most beautiful dog house, check out the reel below and take a closer look at this collection Louis Vuitton has unleashed. It’s for all dogs, and dog lovers!
Just a simple and cheap gesture from the reel: Serving a puppuccino is also done at parties of Louis Vuitton, so why not receive the dogs of your guests with one?
Dit bericht op Instagram bekijken
SOUS celebrates 2-year anniversary and kicks off Holiday Season
SOUS recently celebrated its 2-year anniversary at Kookstudio Keizer Culinair in Amsterdam. What started two years ago as a dream to develop technology that connects restaurants with guests at home has since grown into the culinary platform that allows hundreds of chefs and specialty shops to grow their community beyond the walls of their restaurants. Together with their loyal partners (now more than 100), they reflected on the success of the past two years and toasted to bright future plans.
With menus from dozens of top restaurants and chefs in the Netherlands and the SOUS Shop, the platform offers a wide range of carefully selected top products – from luxury ingredients to culinary surprises. Perfect if you are looking for an original (culinary) Christmas gift.
Collaboration of restaurant Parkheuvel (**) with Parkcafé Parqiet
From this week, restaurant Parkheuvel has started a collaboration with Parkcafé Parqiet. Every Friday and Saturday, a Parkheuvel Potage with Truffle (soup) will be on the menu at Parqiet, for €8.50. The soup is available to eat there, but also to go in a cup – perfect for a walk in the park. Cool idea!
French foodtech giant Clone launches in the Netherlands
Clone, the Paris-based European foodtech startup that raised €105 million in funding, is officially launching in the Netherlands. Its aim is to support restaurant owners in making the best use of their kitchen capacity through a unique supply chain formula linked to virtual restaurant brands focused on delivery. Clone has achieved 80% European growth in the past 11 months. This financial strength enables Clone to further develop its technology and expand its services into new markets such as the Netherlands, where the company sees high demand for efficient meal delivery solutions.
“Clone has already helped more than 2,500 restaurants generate additional revenue by transforming their kitchens into digital franchises,’ says co-founder Alexandre Haggai. ‘Our innovative model allows local restaurants to leverage virtual brands. Through platforms like Uber Eats and JET, we create valuable new revenue streams without the need for additional investment in facilities.’ More details on their website, link in title.
Wheat flour brand NACARINA from Costa Rica created a cake replica to celebrate the historic reopening of the Cathedral of Notre-Dame in Paris
During the Beaujolais Nouveau 2024 gala dinner, held on November 22 in Costa Rica, the dynamic Costa Rican-French Chamber of Commerce and Industry (CCI France Costa Rica) marked the beginning of the pre-celebrations for the upcoming reopening of the Cathedral of Notre-Dame de Paris. The event featured an impressive cake replica of the iconic cathedral, crafted with extraordinary realism and precision.
Measuring 1.20 meters in length, 0.85 meters in height, and 0.50 meters in width, this cake was created by the talented team of master pastry chefs from the Costa Rican wheat flour brand NACARINA. The Ambassador of France to Costa Rica, Alexandra Bellayer-Roille, had the pleasure of presenting this culinary masterpiece. Check out their press release, in the link in the title.
The cathedral Notre-Dame de Paris will reopen, after only 5 years of rebuilding, December 8 2024.
CollaBEARation Build-A-Bear & KFC®
Build-A-Bear Workshop, the beloved global brand known for its heartwarming, memorable experiences, has teamed up with KFC®, the original fried chicken brand, for a finger lickin’ good collaBEARation—available as of mid November. This tasty mashup of comfort plush and comfort food is playfully inspired by KFC’s classic red-and-white striped bucket. Launching just in time to celebrate togetherness during the holiday season!
The collection, available exclusively at Build-A-Bear workshops and online on their website, will feature limited-edition outfits and accessories inspired by KFC, including: KFC Bucket Costume, KFC Plush Chicken Wristie and a KFC Pajama Outfit. More details in their press release, link in the title.
Zara opened Zacaffé in Madrid, Zara by Castro coffee shop and a coffee shop concept store in Athens
First up is Zacaffé, a concept cafe being inaugurated at the Zara Man Hermosilla store in Madrid, with an exotic décor inspired by Mudejar architecture to blend a cultural and gastronomic experience. This year Zara opened its second largest store in the world in Lisbon. Zara’s new megastore in Lisbon includes Zara’s first coffee shop concept store in Portugal, under the brand name Zara by Castro. The Zara coffee shop in Lisbon is inspired by Portuguese gastronomy and art, where visitors can experience Portugal’s typical cream tarts, the Pastéis de Nata. And in Athens, Greece they opened a concept store with a coffee shop to celebrate Greek lifestyle the local way: with koulouri, coffee, and a table of traditional Greek delights. More details in the article at the Portugal Businesses News, link the title.
UNESCO and Relais & Châteaux announce a partnership for sustainable development in harmony with all life on earth
UNESCO and the Relais & Châteaux Association announce having signed a partnership agreement to develop and implement joint projects supporting the sustainable conservation and use of biological diversity through the world’s hospitality and culinary traditions and savoir-faire.
The partnership has two core components: First, UNESCO supports the Association’s new commitments, In Harmony with All Life on Earth: Our 12 Commitments to Sustainability, designed to pursue three major missions: preserve the world’s hospitality and culinary traditions, contribute to the protection and development of biodiversity and take daily action for a more humane world.
Second, pilot projects will be conducted by Relais & Châteaux members and UNESCO Sites. In keeping with UNESCO principles, implementation guidelines will be established for future pilot projects, including with the biosphere reserves of the Man and the Biosphere (MAB) Programme and World Heritage Sites. The projects, to be led by Relais & Châteaux members, aim to promote UNESCO Sites and traditional savoir-faire by encouraging sustainable biodiversity conservation and use while respecting local cultures and preserving natural and cultural heritage. The first pilot projects will be implemented in 2025 by Relais & Châteaux members located near UNESCO Sites. More details in their joint press release, link in the title.
