From Street Art to Hotel Art
11-11-2014
The Andaz Liverpool Street hotel in London has a ‘room with a view’-program aimed to emphasize the property’s intrinsic connection to London’s creative community. As from July 2014 to July 2015 the program is a collaboration with leading local artists who spice up guestrooms with bespoke designs.
The Pearly Room
The first room is the The Pearly Room that launched last July . This street art piece, hand painted by Londoner Chris Price and his wife and collaborator Delisia Howard, pays homage to the Kings and Queens of the East End, dating back to the late 19th Century.
The One Day Walk Room
The second room is an installment by artists Parick Vale and Paul Davis. The illustrations of the ‘One Day Walk Room’ are inspired by a tour through the East London Scene and its surroundings, history and stories. Imaging sleeping in this ‘One Day Walk Room’, you’ll start your walk with great enthousiasm the next day! Check the photo’s of the room on the website of Superfuture. What will be the next room?
Use the #selfie in your benefit
10-11-2014
The luxury Mandarin Oriental hotel in Paris created a new example of the use of the #selfie that benefits both the company as the consumer.
Marjolein wrote about it in the beginning of September; the #Selfie as a trend. In that article she provides a few examples, recently she spotted a new one from the luxury Mandarin Oriental hotel in Paris. The hotel launched a ‘Selfie in Paris’ campaign in August 2014. Offering their guests a tour of Paris’ best selfie spots with a private car and driver.
The best #selfie time is yet to come
As from the end of November it will be booming with all the #Christmas decoration #selfies on the social media. In front of the Christmas Tree on famous spots, with the decorated windows at all the big warehouses et cetera. Make use of this #selfie trend by creating the perfect Selfie spot in your restaurant or hotel. As city you can organise your own best selfie spot tour to promote your most photogenic spots as well.
Co-creation around the Christmas Tree
7-11-2014
Inspiration for decorating the Christmas Tree. Claridge’s, London’s legendary Mayfair Hotel, had the famous designers Dolce & Gabbana design their Christmas Tree last year.
In the Netherlands we start decorating our Christmas Trees from 6 December. So another month and we will be in the Christmas spirit again and people will expect this in restaurants and hotels as well. The idea of the Claridge hotel is a great example of co-creation. The Christmas Tree from the hotel has already been designed by McQueens, Lanvin (Alber Elbaz) and Dior (John Galliano). The effect; many articles in high fashion magazines and many online hits.
Co-create locally
To get your restaurant or hotel in the picture, it is important to reach the local press and spread pictures through social media. Co-create your tree with designers or other celebrities from your own city, to create rumour around the brand. For the ‘designer‘ it’s positive to get his or her name in the press as well.
Throw a party when you unveil the Christmas tree!
If you unveil such a special tree, you need to give it a lot of attention, throw a party. Serve bubbles, eggnog or a winter cocktail when the lights go on. Together with the designers, your staff, local press, friends and local food bloggers. Interested in more inspiration for Christmas, check our hospitable Christmas gestures from last year.
Whisky tasting at the theater
4-11-2014
Tony van Rooijen is the Dutch brand ambassador for Glenfiddich and takes whisky lovers on a virtual tour during interactive whisky tasting sessions in Haarlem and Amstelveen.
Whisky tasting
At the tasting Tony van Rooijen gives a presentaino on stage while he guides the visitors through a virtual impression of the Scottish Distillery. During the presentation six varieties of whisky will be discussed, all of them are provided in a tasting box that’s included in the ticket price. This way the visitors can taste the variety of whiskys while being informed about it.
Tour through Schotland
Both experts and beginners can enjoy the tasting, that provides immerses you into Scotland for the evening. This Friday 7 November the tour is at the Stadsschouwburg & Philharmonie in Haarlem (from 20.30 o’clock) and the Schouwburg in Amstelveen will host the evening on 29 November. The first tasting of the tour was in Purmerend.
That’s a way to show your new ice-cream
31-10-2014
The last couple of months restaurant At Sea at Bonaire, the latest Jeunes Restaurateurs D’Europe member, had the At Sea Cornetto on the menu. A nod to the classic Cornetto. The Cornetto At Sea consists out of passion fruit-coconut ice cream with dark chocolate and passion fruit jelly. The positive reactions of the guests motivated the chef Rick van den Broek to make a commercial for the At Sea Cornetto. If you want to win a box of his delicious At Sea Cornetto’s like and share the video on Facebook. The video is based on the original commercial for Cornetto. The location is the beautiful Lac Bay beach at Bonaire. Jan Lokhorst produced it. Vivienne Vollebregt and Eduard de Vries have the leading roles. Jeroen Roevros sings and the music is produced by Michiel van Bokhorst as well as the voice-over.
Coffee jam with Kopi Dua Coffee
31-10-2014
Kopi Dua Exquisite Coffee has invited some chefs to inspire them with coffee-food pairings. The chefs were invited at restaurant The Raffles in The Hague and at arrival they were served a mocktail with espresso, mango ice cream and ginger-ale. From there, the senses were stimulated by starting with dessert. The dishes were explained by chef Pascal Jalhay and Kopi Dua provided the explanation of the coffee being served. Coffee was not only being served as drink but also processed as ingredient.
Some examples of coffee-food pairings
• Dark chocolate with Rendang mousse being served with the Kopi Dua Cold Brew (coffee with coarse grinding, brewed for 20 hours at 2 degrees).
• Mackerel smoked on coffee.
• A dish of oyster and coffee by Bram Hellemans (Zout & Citroen).
• Mini profiterols with coffee and lime serehtopping by Jamie van Heije.
Coffee served in wine glasses
Like tea certain types of coffee are served in wine glasses. Kopi Dua serves their ‘oldfashioned filtercoffee’ Madu Dua from Sumatra, at the table through a Chemex and pours it into wine glasses.
Food pairing with tea and coffee popular
This week we wrote about the Dilmah ‘School of Tea’. Combining tea and coffee with various dishes is not new, but there are still very few restaurants doing it. It provides a surprising effect if the standard combination with wine is replaced with tea or coffee during one of the dishes. This may trigger your guests to discuss their perfect pairing suggestions with you.
Tea Gastronomy – The Dutch School of Tea by Dilmah
30-10-2014
Tea is more than just a popular hot drink – its possibilities are in a constant evolution. You can combine tea with cheese, process it in dishes, cocktails or mocktails.
School of Tea
The Sri Lankan family business Dilmah organized the first Dutch ‘School of Tea’ at the estate ‘Duin & Kruidberg’ in the Netherlands. During the lessons, the visitors were given information about the production process and types of tea (the white-, green-, Oolong and black tea) and the distinction of the teas based on the scent. Of course, the visitors also received detailed information on making a perfect cup of tea and masterclasses were given about pairing tea and food.
Tea & Cheese Pairing by Betty Koster
Betty Koster, cheesemaker and owner of Fromagerie L’Amuse in Amsterdam, lets the audience experience how well tea and cheese go together. She presented cheeses from France, the Netherlands and Italy, which she combined with Natural Jasmine Green Tea and Ceylon Souchong Black Tea. Betty Koster has been experimenting with combining tea and cheese for years, we already wrote about it in 2011.
Tea Gastronomy by Jeroen van Oijen & Hidde de Brabander
During the ‘School of Tea’-program Chef Jeroen Van Oijen showed participants how to make a typical Dutch soup ‘snert’ (kind of pea soup) with Dilmah Ceylon Souchong as ingredient. The smoky taste – that in a normal ‘snert’ comes from the sausage – was in this case replaced by the smoky flavor of the tea. Chef Hidde de Brabander used the tea as sour-substitute in a dessert; sacher biscuit with bitter almond and sour pear. The vinegar was replaced by Japanese ‘yuzu juice’ and the water by a green tea. The dish was combined with a Ginger and Rose black tea.
Tea Mixology by Robert Schinkel & Tess Posthumus
Bartender and tea sommelier Robert Schinkel created – along with award-winning bartender Tess Posthumus – a series of surprising tea cocktails such as Souchong Ceylon with Johnnie Walker, Jasmine Green Tea with tequilla and a cocktail of Earl Grey with Ketel One. As mocktail they presented a mix of French Rose & Vanilla tea with pear juice, ginger and fresh lime.
Dilmah shows the potential of its teas
Recently we wrote about restaurant Vermeer who won the Dutch ticket to the final of the ‘Global Real High Tea Challenge’, organized by Dilmah.
NIVEN’s new kitchen
29-10-2014
In the beginning of October chef Niven Kunz started a crowdfunding campaign on Kickstarter for a new kitchen in his Michelin starred Restaurant NIVEN. He hopes for your support in co-funding the renovation of his kitchen. He needs to raise € 50.000,- for the kitchen including a chef’s table with room for 12 guests.
Several ways to back the project
You can pay € 60,= for a 10 course tasting table or reserve the entire chef’s table for one night for € 1.250,=. After Christmas, the restaurant is closed for remodelling. Co-funders can come and eat when the renovation is completed, early 2015. It’s also possible to order the Niven 80/20 cookbook (only available in Dutch) or a bottle of NIVEN’s liqueur, The Gold Selection.
Niven Kunz quotes about the crowdfunding campaign: “Because of the fact that I’m active on social media, all my guests are involved with my restaurant. This action will only increase this. Isn’t it great to be able to tell that you have helped with the renovation of a kitchen in a restaurant?” The action will continue until 8 November and the fund raised so far is € 7.000,- (29 October).
New website
The new website of restaurant NIVEN recently launched. It’s a minimalistic website with a prominent role for the suppliers of the restaurant, with beautiful pictures by Daniel Maissan.
About the chef
Niven Kunz is a chef with an eye for great ingredients. He uses 80% of vegetables and 20% meat or fish in his dishes.
Central Park by Ron Blaauw
23-10-2014
Restaurant and boutique hotel Savelberg will be transformed into Central Park by Ron Blaauw. The hotel and restaurant is located in the historic building ‘Vreugd en Rust’ (Joy and Peace), in the green area of Den Haag-Voorburg. With the arrival of Ron Blaauw as chef they chose for a new culinary formula. The restaurant concept is inspired by the accessible formula of his successful Gastrobar (*) in Amsterdam.
Central Park by Ron Blaauw
Culinary entrepreneur Carsten Klint is the new owner of the historic building. Along with Ron Blaauw he turns it into an affordable, culinary meeting spot: “from Picnic to Château Petrus.” The new name devised Carsten Klint with Perry Valkenburg, President Europe and COO International TBWA Worldwide, and this name emphasizes the new concept and its focus points: surprising, innovative and international. Currently the building is thoroughly restyled and adapted to today’s spirit, but with respect for the monumental details. Early November the doors of Central Park by Ron Blaauw will be opened.
Last summer we experienced in Napa Valley in California, how much fun it is to combine wine tastings, small dishes and picnics. Several wineries offer this option in their gardens. Great that a ‘culinary responsible’ picnic will be possible next year in Central Park by Ron Blaauw. We wish Carsten Klint and Ron Blaauw success with their new business! ^Marjolein
A new hotspot at Laren: Gastrobar Anton
23-10-2014
As of today, 23 October, Laren officially has a new hotspot: Gastrobar Anton opens in the same building as restaurant Mauve near the famous ‘Brink’ and can be visited for a coffee, a drink or snack. The GastroBar has a hip, Scandinavian design, with high tables, designer bar chairs, a large solid bar and a comfortable lounge area with leather sofas. Different types of wood, leather and fabric are used in the interior, together with it’s vintage touch this creates a warm atmosphere.
Gastrobar Anton
Where their neighbors, Mauve restaurant, is known for its lunch and dinner, Gastrobar Anton is a great place for a drink, a culinary lunch or shared dining until late in the evening. The dishes are adapted to the drink menu and they are matching with the various drinks. These combination are served by the chefs, for example:
- Grilled beetroot, goat cheese mousse, sherry vinegar and tarragon, with a good glass of wine.
- Steak tartare with puffed quinoa and mustard foam, with a cocktail.
- Panna cotta of white chocolate with caramelized pineapple, with a cup of coffee.
In the weekends guests can stay even longer, every Friday and Saturday a DJ is playing music.
