Tribute to Alain Passard
28-11-2014
In our humble opinion a chef can’t get a better tribute! Eight chefs who have ever worked for and are inspired by Alain Passard, have jointly catered a dinner in honor of his cooking style. Initiated by Le Fooding and sponsored by San Pellegrino. ‘Alain Passard et les Arpégiens’; Björn Frantzén, Sven Chartier, Mauro Calagreco, David Toutain, Tatiana Levha, Bertrenad Grébaut, Marc Cordonnier and Ludo Lefebvre.
Reunion: Chefs tell about Alain Passard’s cooking style
Vegetables, respect for the product, watching and listening to the product, the product of this moment has the most flavor, be careful with heat and a fine balance between fat and acid. A great tribute to Alain Passard.
Great tribute
Great idea to organize a similar tribute to a Dutch chef around the presentation of a magazine or book, like the ‘Lekker’, the GaultMillau (from the Netherlands), ‘Grootspraak’ or around a special edition of Delicious.
Small hospitable gesture: Leave it at Hyatt
27-11-2014
The Grand Hyatt Melbourne has launched its ‘Leave it at Hyatt’ service, enabling visitors to safely store their belongings on site, ready for their next stay.
We have been writing about small hospitable gestures for quite some time now and this is one great example. ‘Leave it at Hyatt’ is facilitating frequent visitors to travel lighter or in case they are a bit over packed for one return flight, to pick their luggage up the next time. According to the Australian Business Traveller, regular guests can fill out a form and leave items at the reception (all within reasonable proportions of course). When they return, guests can get their items delivered to their room. Clothes can even be dry-cleaned if requested!
The ‘Leave it at Hyatt’ service is creating repeating visits and brand loyalty
A similar service like ‘Leave it at Hyatt’ is sometimes offered at wintersporthotels. Having the ability to leave skies and ski shoes at the hotel enables the guest to travel lighter. On the other hand, hotels are assured that the guest will return! Nice small gestures. What small hospitable gesture can you offer your guests? ^Marjolein
Storytelling by Hotel Casa 400
26-11-2014
Hotel Casa 400 launches storytelling website ‘Home To 400’ and shares its history by the motto “Mi Casa es su Casa ‘.
In 1957 Gabbe Scheltema, Frits Bolkestein and the late Nol South took the initiative to introduce a successful student hotel concept from Copenhagen in Amsterdam in Copenhagen. They wanted to offer a solution to the lack of student housing and wanted to solve the increased demand for hotel rooms in the peak summer season as well.
“With us behind every room a story”
The hotel pays tribute to the founders and 57 years of history by launching a unique website with stories from students, staff and visitors of Casa 400. The accompanying video for instance tells the story of the housekeeping staff, but there are also extensive written stories about (former) residents.
Expanding the storytelling website
Besides stories that are published already the website will gradually be supplemented with stories of all students, employees and guests. It is one of the best examples of storytelling in the hospitality industry nowadays.
Breathometer Breeze; a mobile breathalyzer for smartphones
25-11-2014
Breathometer Breeze
The first mobile breathalyzer for smartphones is now available in the Netherlands. Through the Breathometer app the Breeze informs users quickly and accurately on their blood-alcohol results. The Breeze is designed to stimulate occasional drinkers to maintain control over their alcohol consumption and make safer and healthier choices.
User friendly gadget
The Breathometer Breeze turns a smartphone into an accurate breathalyzer within seconds. The Breeze works through a wireless Bluetooth connection, has no warm-up time and is always ready for use. The advanced sensor technology allows precise and fast results possible. If used daily, the battery will last for about 16 months. The Breeze comes with a money belt clip, a key ring holder and a separate mouthpiece for hygienic sharing of the Breeze with friends.
A combination of ‘nice and need to know’
Distributor Tipping Valley BV introduces the Breeze from Breathometer Inc. The Breeze is a nice gadget. A combination of ‘nice to know’ and ‘need to know’. The Breathometer app provides the blood alcohol level quick and accurate on the smartphone screen. In addition, the app provides the function ‘home safely’. The app shows how long it takes until the alcohol is gone from the blood and when people are sober or ‘back to zero’ again. The app can even assist in arranging a taxi through Uber or a local taxi company. In the future, it is also possible to find local restaurants via this app or book a night in the nearest hotel. The app is available for iOS and Android smartphones.
An Airbnb with as host the KLM
21-11-2014
KLM listed an MD-11 as ‘Spacious Airline Apartment’ on Airbnb
The Dutch carrier KLM has teamed up with Airbnb for a promotion in which aviation enthusiasts can win a night’s stay in Amsterdam. The lodging would be inside one of the airline’s just-retired MD-11s. It’s listed on Airbnb as a ‘Spacious Airplane Apartment’ in Amsterdam. Airbnb says the Wi-Fi equipped two-bedroom lodging option also comes with two kitchens, a living room, eight “small” bathrooms, 116 windows and “a giant cockpit panorama window”. Unfortunately flying is prohibited. The Airplane Apartment is available for three nights only, Nov. 28-30 2014.
A new Dutch delicacy; the ‘speculaas kroket’
20-11-2014
For all those who visited the Netherlands and did taste one of our most famous delicacies, the kroket, Febo created a special ‘kroket’ for the festivities around ‘Sinterklaas’. A kroket with a spiced biscuits filling. Their video explains it all! If you check #speculaaskroket on Twitter you will a lot of reviews on the taste.
Pizza inspiration from Australia, the Mogul
20-11-2014
If you live in Australia you can create your very own pizza for the Domino’s Pizza menu! You have to share it online with friends and family and earn a slice of the profit for every pizza you sell. This is possible at Domino’s Pizza new brand – Pizza Mogul.
If you’re living in Australia you could create your Mogul pizza and publish it on the Mogul app. At the app you find a lot of very special combinations! These pizza-entrepreneurs could make money with their creations, how much depends on how often your Mogul pizza is sold. An indication; Domino’s sold more than 12.000 Mogul pizza from the ‘Pizza Master’. The chain does encourage the contestants to donate to charity. Domino’s Pizza is very happy with this marketing experiment, they even created a Mogul Masterclass!
This Thursday; the Beaujolais Primeur will arrive!
18-11-2014
The Beaujolais Primeur/Nouveau is becoming popular again. Do you already treat your guests to a Beaujolais menu?
Mid October, I went to Paris for a long weekend and I noticed that there are many restaurant announcements for a Beaujolais Primeur / Nouveau menu on November 20 around the ‘déblocage’. I still remember the years that certain Beaujolais Primeur wines often sold out in advance! Due to various scandals the popularity of the Beaujolais Nouveau dropped rapidly. But the Beaujolais is gradually becoming more popular again, thanks to the quality improvements that growers in the region have implemented.
The third Thursday of November, Beaujolais Primeur menu
People start celebrating The ‘déblocage’ again, so owners of restaurants dedicated to the French cuisine should celebrate this as well! Another reason for a party! Marc Cruellas, owner of Bistrot de la Place in The Hague remained faithful to the Beaujolais Nouveau, every year he treats his guests after the ‘déblocage’ with dishes from the wine region. This while enjoying a ‘pot of Beaujolais Nouveau’ and live French music.
Men’s Day at restaurant De Wits
17-11-2014
Last Sunday the 16th restaurant de Wits was a temporary gentlemen club for the afternoon. With this Men’s Day in Movember the restaurant anticipates to public issues. This original approach can be an example for other restaurant owners.
Men’s Day
The theme of the Men’s Day at Club de Wits in Rijswijk (NL) was ‘Let your beard grow’. During the event the guests could enjoy real men-things. A barber from the local ‘Headz for Hair’ barbershop was cutting beards, ‘Intermezzo Mode’ provided style and clothing advice, wine- and whiskyspecialist ‘van der Boog’ brought a selection of whisky and tabacco store ‘Van Renssen’ provided sigars. The activities were completed with a training for drafting beer, leaving the training glasses of course for the men to drink, and additional snacks. Completely in line with the theme restaurant De Wits donated 10% of the entrance fee to the Movember foundation.
Themes and workshops
This Sunday was not an isolated event, regularly the restaurant organizes events for its loyal guests by the name of ‘Club De Wits’. In 2012 we wrote about a member event by Club De Wits with a pasta workshop, wine and oyster tasting and a pre-tasting of the new menu.
Issue calendar
Men’s Day is worldwide celebrated on 19 November. To have an overview of the days specific public issues are addressed worldwide, check the ‘IssueCalendar’.
Young Flemish chefs party at Café d’Anvers
14-11-2014
A party by chefs for chefs & foodies to close off the young chef campaign by Flanders Promotion.
Young Flemish Chefs
Another edition of ‘Jong Keukengeweld’ (freely translated as ‘Young Kitchen Violence’) with young Flemish chefs took place in Flanders this year. This Saturday 15 November the promotion will finish and the chefs change their pots and pans for decks on Sunday to celebrate the end of the successful campaign. Nick Bril (The Jane) will be one of the Dj’s in Café D’Anvers, a club that will be transformed into a culinairy Walhalla for this occasion. The cocktails are made by the mixologists of The Jane, The Pharmacy and Jigger’s and there is a wide variety of craft beers. Next to that you can taste creations by Foodpairing.com (BE), De Kromme Watergang (NL), Cuchara (BE), Fleur de Sel (BE), Kazen van Tricht and much more.
Flanders Promotion
More than 7.000 youngsters from 18 to 30 years old enjoined the culinairy promotional campaign by Flanders Tourism. They could dine with discount at top restaurants where young talented chefs are part of the kitchen team. Next to the domestic promotion of Flanders Tourism, they aim for the international market as well. Chefs Dennis Broeckx and Seppe Nobels, both from Antwerp, went to Moscow to kick-off the international campaign.
The event reminds of the chefs-for-chefs lobster party at Bridges earlier this year, where chef Ron Blaauw transformed into DJ Ron Blaauw.
