This inspiring floating meeting room in Amsterdam is called the ‘geWoonboot’ and created by Joan Kramer and Jan Huisman. The object has 120m2 floor space and is divided in two rooms with a view on the IJ or NDSM-wharf. The boot is self sustainable in energy use and has sun collectors, waste water filtering, warmth pump and sun heated water system. It has a biological and/or local catering as well.
The ‘Variation in the kitchen’ foundation stimulates consumers, restaurants and caterers to cook healthy, sustainable and creative without meat or fish. This year the foundation organizes the competition ‘Variation Chef of the year’ for the third time. The foundation is looking for the chef that prepares the best vegetarian dish of 2013. Per region a winner will be chosen during the five regional qualifying rounds and the final winner will be chosen at restaurant Librije’s Atelier on October 16. The ‘Variation Chef of the year’ wins an internship at the 100% vegetarian restaurant Joia in Milan.
Ice cream shop ‘eyescream and friends’ serves ice creams in a funny and visually appealing way. The ice cream (available in seven flavors) is served in a tray with two containers for toppings, like cookies, jams, chocolate sauce and caramel. Two sugar candy eyes are added for a creative twist and to bring the ice cream alive. There are pictures of little funny dolls to reflect the ice cream flavors. These characteristic ice creams are fun for children! The first ice cream shop was opened in Barcelona in September 2012 by Joad Lopez and Federico Mendoza.
On a regular basis we hear that the ideas we show at our website are too far from the daily reality of the restaurant or hotel entrepreneur. There is too little time to bring ideas, with your own twist, in practice. We recently visited Paris and at two restaurants we had the opportunity to enjoy one dessert for the whole table. A giant profiterole filled with ice-cream and topped with chocolate at Le Comptoir de la Gastronomie. Not a great dessert in looks but delicious chocolate sauce and vanilla ice cream. Based on the sharing part I made a ‘Meringue Peche Melba’ this weekend, fresh peach and raspberry combined with meringue and fresh strawberry sauce and ice-cream, for 4 persons on one plate. And if you prepare this dessert on the table, by breaking the gigantic meringue, your dessert becomes even more spectacular! This idea is based on the video of the dessert for the whole table of Alinea, Chicago. Watch the video once again on what they do with the chocolate ball! This is an example of how you can use ideas and make them your own, enjoy being creative! Your guest certainly will with a dessert like this! ^Marjolein
Just to show you how immense popular the éclairs are at the moment in France. In February we already reported about the savory eclairs being popular in Paris. This time we spotted them during the Rolland Garros French Open. French sportswear brand Lacoste celebrated its 80th anniversary during this tournament with limited-edition éclairs by French bakery Fauchon. More iconic French brands were invited to participate at the event and each came up with a unique product inspired the Lacoste crocodile logo.
The ‘Croque Monsieur’ Rap By Wordburglar pays homage to the classic French sandwich. The YouTube video features a lot of Croque Monsieurs. Wordburglar is far from the first rapper to express his love of food, though. Check The Huffpost Taste for a list of food raps. And we would like to suggest a rap to pay homage to our classic Dutch ‘Bitterbal’.
The sun is finally shining and it is lovely weather to drink something at a terrace. Gallo Family Vineyard bonds the summer feeling with their new wine ‘Summer White’. ‘Summer White’ is a lighter, floral wine with notes of apple, juicy pear and citrus. Crushed ice and a lemon slice in the wine give extra refreshment. A fresh wine to serve at a barbecue or with a picnic.
Restaurant Kitchen Table offers its guests a very special dining experience. With 19 seats at the stainless steel bar that surrounds the open kitchen, guests can watch the cooks cooking and talk with them about what they are preparing. The cooks, managed by James Knappett, can directly serve the dishes to the guests. The kitchen serves a daily changing menu updated with the best produce available.
Bombay Sapphire gin has recently introduced a new gin; the Bombay Sapphire East. This gin contains 12 different herbs. The recipe of the Bombay Sapphire East is based on the original Bombay Sapphire recipe with the same ingredients like the juniper berries, lemon peel, almonds, coriander and liquorice. For this edition oriental herbs are added: lemongrass and black peppercorns. The result is a light citrus gin in the nose and a complex spicy aftertaste.
Sometimes it happens that the waitress in a restaurant drops the tray accidentally and knocks over all drinks. With the ‘Safetray’ this will not happen again quickly. There is a ‘All-important clip’ placed under the ‘Safetray’ where you can easily support your finger, so the tray will be much more stable. A useful gadget for restaurants!
We couldn’t find an immersive Christmas Light Maze in Europe yet, howevere correct us if we are wrong. But we love the idea, another fun read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
This inspiring floating meeting room in Amsterdam is called the ‘geWoonboot’ and created by Joan Kramer and Jan Huisman. The object has 120m2 floor space and is divided in two rooms with a view on the IJ or NDSM-wharf. The boot is self sustainable in energy use and has sun collectors, waste water filtering, warmth pump and sun heated water system. It has a biological and/or local catering as well.
The ‘Variation in the kitchen’ foundation stimulates consumers, restaurants and caterers to cook healthy, sustainable and creative without meat or fish. This year the foundation organizes the competition ‘Variation Chef of the year’ for the third time. The foundation is looking for the chef that prepares the best vegetarian dish of 2013. Per region a winner will be chosen during the five regional qualifying rounds and the final winner will be chosen at restaurant Librije’s Atelier on October 16. The ‘Variation Chef of the year’ wins an internship at the 100% vegetarian restaurant Joia in Milan.
Ice cream shop ‘eyescream and friends’ serves ice creams in a funny and visually appealing way. The ice cream (available in seven flavors) is served in a tray with two containers for toppings, like cookies, jams, chocolate sauce and caramel. Two sugar candy eyes are added for a creative twist and to bring the ice cream alive. There are pictures of little funny dolls to reflect the ice cream flavors. These characteristic ice creams are fun for children! The first ice cream shop was opened in Barcelona in September 2012 by Joad Lopez and Federico Mendoza.
On a regular basis we hear that the ideas we show at our website are too far from the daily reality of the restaurant or hotel entrepreneur. There is too little time to bring ideas, with your own twist, in practice. We recently visited Paris and at two restaurants we had the opportunity to enjoy one dessert for the whole table. A giant profiterole filled with ice-cream and topped with chocolate at Le Comptoir de la Gastronomie. Not a great dessert in looks but delicious chocolate sauce and vanilla ice cream. Based on the sharing part I made a ‘Meringue Peche Melba’ this weekend, fresh peach and raspberry combined with meringue and fresh strawberry sauce and ice-cream, for 4 persons on one plate. And if you prepare this dessert on the table, by breaking the gigantic meringue, your dessert becomes even more spectacular! This idea is based on the video of the dessert for the whole table of Alinea, Chicago. Watch the video once again on what they do with the chocolate ball! This is an example of how you can use ideas and make them your own, enjoy being creative! Your guest certainly will with a dessert like this! ^Marjolein
Just to show you how immense popular the éclairs are at the moment in France. In February we already reported about the savory eclairs being popular in Paris. This time we spotted them during the Rolland Garros French Open. French sportswear brand Lacoste celebrated its 80th anniversary during this tournament with limited-edition éclairs by French bakery Fauchon. More iconic French brands were invited to participate at the event and each came up with a unique product inspired the Lacoste crocodile logo.
The ‘Croque Monsieur’ Rap By Wordburglar pays homage to the classic French sandwich. The YouTube video features a lot of Croque Monsieurs. Wordburglar is far from the first rapper to express his love of food, though. Check The Huffpost Taste for a list of food raps. And we would like to suggest a rap to pay homage to our classic Dutch ‘Bitterbal’.
The sun is finally shining and it is lovely weather to drink something at a terrace. Gallo Family Vineyard bonds the summer feeling with their new wine ‘Summer White’. ‘Summer White’ is a lighter, floral wine with notes of apple, juicy pear and citrus. Crushed ice and a lemon slice in the wine give extra refreshment. A fresh wine to serve at a barbecue or with a picnic.
Restaurant Kitchen Table offers its guests a very special dining experience. With 19 seats at the stainless steel bar that surrounds the open kitchen, guests can watch the cooks cooking and talk with them about what they are preparing. The cooks, managed by James Knappett, can directly serve the dishes to the guests. The kitchen serves a daily changing menu updated with the best produce available.
Bombay Sapphire gin has recently introduced a new gin; the Bombay Sapphire East. This gin contains 12 different herbs. The recipe of the Bombay Sapphire East is based on the original Bombay Sapphire recipe with the same ingredients like the juniper berries, lemon peel, almonds, coriander and liquorice. For this edition oriental herbs are added: lemongrass and black peppercorns. The result is a light citrus gin in the nose and a complex spicy aftertaste.
Sometimes it happens that the waitress in a restaurant drops the tray accidentally and knocks over all drinks. With the ‘Safetray’ this will not happen again quickly. There is a ‘All-important clip’ placed under the ‘Safetray’ where you can easily support your finger, so the tray will be much more stable. A useful gadget for restaurants!
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