Luxury resort Amphibious 1000 in Qatar
10-8-2011
Another interesting hotel will appear in Qatar soon – hotel resort “Amphibious”. the hotel is designed by the Italian company Giancarlo Zema Design Group. The hotel complex will include residential buildings, offices and marina with modern bay. In the central tower will house a restaurant that offers exotic dishes in addition to stunning panoramic views. Guests can stay in the 80 semi-submersible suits, which were called “Jellyfish.” The rooms have wonderful open views to the underwater artificial reefs. On the territory of the hotel complex will be used only electric vehicles and small aluminum boats with hydrogen engines.
Pie per inch
9-8-2011
Auberge Saint-Gabriel, with Chef Eric Gonzalez, serves his version of lemon pie per inch. The pie is cut at the table, and tastes delicious.
Baked Alaska
9-8-2011
Although an old-fashioned dessert Baked Alaska remains delicious and we don’t understand why it isn’t served more often! Steakhouse Harbour Sixty in Toronto serves it with all the right ingredients and at the table! At all the tables they served it while we were there, it looked like a small party!
A great way to serve bread!
8-8-2011
We really enjoyed our dinner at Auberge Saint-Gabriel in Montréal, and all the show elements they use were an inspiration for Horecatrends. For example the bread is served, delicious warm, with a bow around it! It’s served on a shelve with knife in it.
Great design at Auberge Saint-Gabriel
8-8-2011
Auberge Saint-Gabriel in Montréal, has a lot of space which is designed in an original way by designer Bruno Braën. For example the first thing you see upon entering the restaurant is a huge spine of a whale hanging in the center of the restaurant. They also have a grass-covered expanse that becomes a picnic and play area for the young at heart, and two genuine stuffed moose joined at the neck—the antithesis of a moose trophy on the wall—serve as a lamp. At their website you’ll find more pictures.
Pictures as restaurant reviews
5-8-2011
Adam Goldberg is not a restaurant critic, nor is he involved with food professionally. He is a software engineer who has a passion to eat and share his culinary experiences. He does that by taking pictures of his meal and share those with his followers on Twitter, Facebook and his website. Most of the visited restaurants are at San Francisco, New York and Paris. And there are many more self-styled restaurant critics who are not professionally giving reviews and have a lot of followers. It’s a development we haven’t yet seen in the Netherlands. But do you have our Illucensies in Amerika?
Cafeine kick from your furniture
5-8-2011
Çurface is a new company that makes furniture out of recycled plastic cups and coffee grounds. The material they’ve come up with is a high impact polystyrene composite board that is malleable when heated. The surface of the material has the faceted look of crystal but is smooth in texture and reminiscent of chocolate, leather and stone.
Concrete Blond
5-8-2011
Concrete Blonde is a 100-seat restaurant presided over by chef Patrick Dang who has brought the many nuances of his international experience to the stylish tables of Concrete Blonde. We loved the pictures at The Cool Hunter.
ING Italy – Happy clients bring in new clients
4-8-2011
ING Direct in Italy discovered that positive testimonials from current ING customers were responsible for bringing many new customers into the bank. In order to highlight how word of mouth referrals were driving the bank’s business, Leo Burnett Milan decided to create a series of live executions featuring real customers framed against bank billboards. Thus giving potential customers on the street the opportunity to talk to ING clients firsthand. Inspiration for the restaurant or hotel business? Just put happy guests somewhere behind a table with a meal, or in a bed?
Healthy breakfast at McDonald’s
2-8-2011
Fruit & Maple Oatmeal; McDonald’s combines warm and delicious 100% natural whole-grain oats with brown sugar and a touch of cream and put in diced fresh apples, dried cranberries and two kinds of raisins.
