It’s getting more popular nowadays to use a digital menu. This was also noted by Vision Multimedia, the company behind Vision Menu. Through crowdfunding they managed to raise enough money to grow both domestically and abroad. But why would you switch to a digital menu? lees verder
Friet met kaviaar van Tante Nel
Friet met kaviaar van Tante Nel
Thrill Grill's friet. Credits: HOTSPOTHUNTER.COM
Frietje Nutella van Piet Friet
Frietje Nutella van Piet FrietOne of the unique characteristics of fries is that you can endlessly combine them with different ingredients. Fries with caviar, Parmesan cheese, truffle mayonnaise, chocolate, Nutella and stews. In the Netherlands, fries are very popular. We eat them with mayonnaise or ketchup but also with ‘mayonnaise, curry sauce and chopped onions’, with hot peanut sauce or sometimes even with truffle mayonnaise but the fries noted below aren’t often on the menu! In response to an article in the Dutch AD newspaper about Tante Nel (aunt Nel), the haute friture shop in Rotterdam, we made a list of unique and weird combinations with fries. ^Bram Kosterink lees verder
Foodhall 88, the first pop-up food hall in the Netherlands will open the 18th of February in Tilburg. At this moment the lobby of building 88 at the Spoorzone (Railway zone) is still under construction but as from next Thursday you’re supposed to smell fish, meat and vegetables here. Foodhall 88 is open until late April.
In November 2015 we wrote about Dorset’s culinary food plaza. A unique collaboration between AVIA and Willem Dankers. The food plaza has opened recently and we received beautiful pictures of it, special thanks to Marieke Dijkhof. The article about the food plaza is stated below. lees verder
The restaurants of François Geurds always create a lot of rumour around their brand. Now this star chef has launched a CD with tasty music, the CD Flavours & Grooves. As the CD is hidden in the dessert at FG Restaurant and FG Food Labs, you have one more reason to eat there.
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Taking your dog on a date this Valentine’s Day, this is possible at MicroChippy, a pop-up restaurant for 2 days in London. Canine charity Dogs Trust is bringing a 1950s style doggy diner to Clerkenwell on 13 and 14 February. lees verder
The Fédération Internationale des Logis, the quality label of small European hotel–restaurants with 17 affiliated hotels in the Netherlands, reinforces the current hotel supply with two new brands: Maison by Logis and Isolite by Logis. lees verder
Menno Vreeburg, Arne Ramak en Maarten HogeveenDuring ART Rotterdam (11 t / m 14 February) at the Van Nelle factory in Rotterdam a collective of leading Dutch food designers open a temporary dining-and-drinking atelier called We Design Food.
The chefs or food designers provide seasonal dishes. The other members provide a nice glass of wine or a super exciting cocktail. There are oysters and small snacks. There is bread and there is chocolate. You can also just grab a cup of coffee of the highest quality at We Design Food. The atelier is to be found in building 6, opposite the entrance of ART Rotterdam. The atelier is open every day from 10 o’clock. lees verder
During the December month, restaurant ‘Lot & de Walvis’ (Lot and the Whale) in Leiden had a ‘wish tree’ instead of a Christmas tree. The guests of the restaurant could write down their wish and hang it into the tree. The wish that will be carried out by Lot is chosen through Social Media.
Everyone knows them; a ‘wish tree’. Especially when you visited Utrecht last December you couldn’t have missed it. The ‘wish trees of Utrecht’ were put down on five different squares in the city in which the people could hang their wishes. The trees on the squares were getting decorated with many different wishes and some wishes were granted. This idea came from entrepreneur Sidney Rubens in order to promote the Knuss Winterfest in an original way.
It is also possible to apply a wish tree on a smaller scale. Guests of ‘Lot & de Walvis’ could write down their wish and hang it in the tree situated in the restaurant. Besides that, they involved their community on Facebook in the final decision for the best wish and managed to achieve a relatively large audience. The message in which the people could vote was shared, liked and received a lot of attention. Also the message with the announcement of the winner was popular with 132 likes. The power of Social Media!
‘Lot & de Walvis’ is a part of the Hospitality Group Leiden together with Van der Werff, La France, City Hall and The Bishop. The board consists of the brothers Richard and Wouter van Leeuwen and Rob van Wijnen. Wouter van Leeuwen and Rob van Wijnen are responsible for the hospitality companies in Leiden. Richard van Leeuwen focuses on the four Harbour Clubs based in Amsterdam, Rotterdam, Scheveningen and on Ibiza.
Leonie van Spronsen, lives and works in Paris and is infected with the foodiebug, in this blog she writes about Spoon & Stable by chef Gavin Kaysen. In particular about his ‘after hours specials’.
Fall 2014 Gavin Kaysen, former pupil of Chef Daniel Boulud in New York (restaurant Daniel**), took the jump back to Minneapolis, Minnesota where he originally came from and opened his first, own restaurant: Spoon & Stable. Since then the casual fine dining restaurants have been a grand success, being noticed from coast to coast in the USA.
Other than super fresh food, beautiful presentations and a great atmosphere there is something else that sets this restaurant apart; their ‘after hours special’.
This genius gimmick is what we would love every fine dining restaurant to do. Every day the restaurant features a ‘fancy fast food’-like dish that is only available at the bar and not before 22h30. This can be a creative bowl of ramen (Japanese noodle soup), duck-confit tacos, freshly made corn tortillas and basically any crazy/yum/exciting dish they can come up with.
There are so many reasons, first it makes your food accessible for many more people than it is now, without having to lower your dining room prices. Secondly the bar of your restaurant will be much more exciting, shooting up beverage sales. Third it gives your team a little bit of freedom to experiment a bit outside of the box. Gives them the opportunity to create and test all their crazy ideas. And last but certainly not least, it could help greatly in eliminating food waste.
Personally, I’m 25, live in Paris and infected with the foodiebug. I would love if some of the great Parisian chefs would open their minds to this idea. Imagine yourself, at a random Tuesday night, 22h30, having a cocktail and grabbing a grilled cheese reimagined by Alain Ducasse.. could it get any better?
Check out this video to get to know chef Gavin Kaysen. He spoke at the Terroir Talks in October 2015. It gives a clear insight in 17 minutes….
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
It’s getting more popular nowadays to use a digital menu. This was also noted by Vision Multimedia, the company behind Vision Menu. Through crowdfunding they managed to raise enough money to grow both domestically and abroad. But why would you switch to a digital menu?
One of the unique characteristics of fries is that you can endlessly combine them with different ingredients. Fries with caviar, Parmesan cheese, truffle mayonnaise, chocolate, Nutella and stews. In the Netherlands, fries are very popular. We eat them with mayonnaise or ketchup but also with ‘mayonnaise, curry sauce and chopped onions’, with hot peanut sauce or sometimes even with truffle mayonnaise but the fries noted below aren’t often on the menu! In response to an article in the Dutch AD newspaper about Tante Nel (aunt Nel), the haute friture shop in Rotterdam, we made a list of unique and weird combinations with fries. ^Bram Kosterink
Foodhall 88, the first pop-up food hall in the Netherlands will open the 18th of February in Tilburg. At this moment the lobby of building 88 at the Spoorzone (Railway zone) is still under construction but as from next Thursday you’re supposed to smell fish, meat and vegetables here. Foodhall 88 is open until late April.
In November 2015 we wrote about Dorset’s culinary food plaza. A unique collaboration between AVIA and Willem Dankers. The food plaza has opened recently and we received beautiful pictures of it, special thanks to Marieke Dijkhof. The article about the food plaza is stated below.
The restaurants of François Geurds always create a lot of rumour around their brand. Now this star chef has launched a CD with tasty music, the CD Flavours & Grooves. As the CD is hidden in the dessert at FG Restaurant and FG Food Labs, you have one more reason to eat there.
Taking your dog on a date this Valentine’s Day, this is possible at MicroChippy, a pop-up restaurant for 2 days in London. Canine charity Dogs Trust is bringing a 1950s style doggy diner to Clerkenwell on 13 and 14 February.
The Fédération Internationale des Logis, the quality label of small European hotel–restaurants with 17 affiliated hotels in the Netherlands, reinforces the current hotel supply with two new brands: Maison by Logis and Isolite by Logis.
During ART Rotterdam (11 t / m 14 February) at the Van Nelle factory in Rotterdam a collective of leading Dutch food designers open a temporary dining-and-drinking atelier called We Design Food.
The chefs or food designers provide seasonal dishes. The other members provide a nice glass of wine or a super exciting cocktail. There are oysters and small snacks. There is bread and there is chocolate. You can also just grab a cup of coffee of the highest quality at We Design Food. The atelier is to be found in building 6, opposite the entrance of ART Rotterdam. The atelier is open every day from 10 o’clock.
During the December month, restaurant ‘Lot & de Walvis’ (Lot and the Whale) in Leiden had a ‘wish tree’ instead of a Christmas tree. The guests of the restaurant could write down their wish and hang it into the tree. The wish that will be carried out by Lot is chosen through Social Media.
Everyone knows them; a ‘wish tree’. Especially when you visited Utrecht last December you couldn’t have missed it. The ‘wish trees of Utrecht’ were put down on five different squares in the city in which the people could hang their wishes. The trees on the squares were getting decorated with many different wishes and some wishes were granted. This idea came from entrepreneur Sidney Rubens in order to promote the Knuss Winterfest in an original way.
It is also possible to apply a wish tree on a smaller scale. Guests of ‘Lot & de Walvis’ could write down their wish and hang it in the tree situated in the restaurant. Besides that, they involved their community on Facebook in the final decision for the best wish and managed to achieve a relatively large audience. The message in which the people could vote was shared, liked and received a lot of attention. Also the message with the announcement of the winner was popular with 132 likes. The power of Social Media!
‘Lot & de Walvis’ is a part of the Hospitality Group Leiden together with Van der Werff, La France, City Hall and The Bishop. The board consists of the brothers Richard and Wouter van Leeuwen and Rob van Wijnen. Wouter van Leeuwen and Rob van Wijnen are responsible for the hospitality companies in Leiden. Richard van Leeuwen focuses on the four Harbour Clubs based in Amsterdam, Rotterdam, Scheveningen and on Ibiza.
Leonie van Spronsen, lives and works in Paris and is infected with the foodiebug, in this blog she writes about Spoon & Stable by chef Gavin Kaysen. In particular about his ‘after hours specials’.
Fall 2014 Gavin Kaysen, former pupil of Chef Daniel Boulud in New York (restaurant Daniel**), took the jump back to Minneapolis, Minnesota where he originally came from and opened his first, own restaurant: Spoon & Stable. Since then the casual fine dining restaurants have been a grand success, being noticed from coast to coast in the USA.
Other than super fresh food, beautiful presentations and a great atmosphere there is something else that sets this restaurant apart; their ‘after hours special’.
This genius gimmick is what we would love every fine dining restaurant to do. Every day the restaurant features a ‘fancy fast food’-like dish that is only available at the bar and not before 22h30. This can be a creative bowl of ramen (Japanese noodle soup), duck-confit tacos, freshly made corn tortillas and basically any crazy/yum/exciting dish they can come up with.
There are so many reasons, first it makes your food accessible for many more people than it is now, without having to lower your dining room prices. Secondly the bar of your restaurant will be much more exciting, shooting up beverage sales. Third it gives your team a little bit of freedom to experiment a bit outside of the box. Gives them the opportunity to create and test all their crazy ideas. And last but certainly not least, it could help greatly in eliminating food waste.
Personally, I’m 25, live in Paris and infected with the foodiebug. I would love if some of the great Parisian chefs would open their minds to this idea. Imagine yourself, at a random Tuesday night, 22h30, having a cocktail and grabbing a grilled cheese reimagined by Alain Ducasse.. could it get any better?
Check out this video to get to know chef Gavin Kaysen. He spoke at the Terroir Talks in October 2015. It gives a clear insight in 17 minutes….
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