With the expansion of beer culture, more beer lovers are starting to brew their own beer. The amount of different flavours and beers keeps growing and recently De Librije, three Michelin stars crowned restaurant, launched a beer menu. There is literally beer everywhere! read more
From today on the Netherlands has a new Ice cream parlor. Today ‘The ice parlor of Breda – Bon Appetit’ opens its doors. The parlor is developed by the entrepreneurs Edwin and Kim van Es, they’re known from the cafeteria Bon Appetit in Rijsbergen.
The Gelato Machine is an all in one ice machine. Suitable for preparing, conserving and presenting fresh Gelato (ice cream).
The Gelato Machine saves the ice cream makers a lot of operating and investing. First you needed a separated preparation kitchen, ice cream machine, freezing installation and refrigerator, but now you only need one device. The ice cream machine is fully digitally operated and pre-programmed so it easy to use.
Suitable for preparing, conserving and presenting of ice cream, frozen yogurt and sorbet ice. The Gelato Machine produces in about 15 minutes 2,5 kilos of one of the previously mentioned ice creams. When the ice cream has been prepared the machine automatically turns into the ‘saving mode’. It’s optional to use the Gelato Machine with the Movuz IceMobil, provided with a plate (IceTeppanyaki) of -30 degrees Celsius. This makes it possible to ‘stir fry’ the ice cream within seconds.
SVH master ice cream maker Theo Clevers uses the Gelato Machine. Horecatrends asked him why the machine is suitable for his ice cream shops: “In the ice cream world, the experience is also becoming more important. Costumers want to see, smell and taste how we prepare ice cream. The Gelato Machine gives us the opportunity to make ice cream at receptions and parties. It is an addition to the traditional ice cream cart. Live cooking, but with ice cream.”
‘Back to the Classics’, restaurant Hemingway from Grand Hotel ‘De Draak’ (the Dragon) is going to implement traditional tableside food preparation for two days this month.
Restaurant Hemingway is part of the oldest hotel and company in the Netherlands, Grand Hotel De Draak in Bergen op Zoom. The team of the restaurant is going to implement traditional French tableside food preparations. Examples of this are flambéing, filleting etcetera at every course of their menu on Thursday the 26th and Friday, the 27th of November.
A French serving style is not very common, but is seen at some exclusive upscale clubs and restaurants. The waiter typically has a fancy cart that carries different types of food for the guests to look over before they decide what they would like. Sometimes this is only done for appetizers or deserts, and sometimes it is done throughout the entire meal.
At restaurant Hemingway one can chose a four course meal with a classic dish at each course. During the evening they will cut smoked salmon, fillet sole at the table, serve chopped sirloin steak with flambéed lardons and they finish with ‘cerises flambées’. There’s a lot of craftsmanship to witness on these evenings in restaurant Hemingway.
In recent years, more and more restaurants stopped preparing the classic dishes at the table. This is mainly due to the labour intensity but it also isn’t taught anymore at the institutions. The classic tableside preparations are no longer regularly practiced and they seem to disappear due to these causes. Fortunately they are still used with some regularity at high-end restaurants. Often in a fancy way, such as preparing ice cream at the table through nitrogen, or preparing a cocktail at the table or the bar this way.
One will find variations of the classic dishes such as Crêpe Suzette regularly in the top restaurants. Like at Maison Lameloise (***) of chef Éric Pras where they still prepare a delicious Crêpe Suzette at your table.
In the end the traditional French table serving styles guarantee a show and your guest will experience a night out instead of just having dinner! We love to experience it in restaurants and we do wish the guests of restaurant Hemingway lot of fun and the team the best of luck on 26 and 27 November!
The sun is shining, spring is coming and everyone wants to have an ice cream. MELT icepops makes not just normal ice creams, but very special design ice lollies. The ice creams can be made in any shape with the use of a 3D printer that makes the mold. Through crowdfunding the founders want to raise money for a Icepop Generator, so they can really print ice lollies with a 3D printer. The Icepop Generator can print 3D ice lollies, in any form and on location. Through the website voordekunst.nl money is collected and the goals is already achieved.
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.
Beer and ice cream was always a nice combination, therefore Brewer’s Cow infused their ice with beer. This is already the 4th alcoholic icecream that they release, all are 100 percent naturally made.
Want to go out for dinner, but no cash? No problem at Restaurant Fireside in Chicago. The owner uses a barter strategy to keep his restaurant going. Guests can pay in goods or services, such as an ice cream cooler of a grooming service for his dog.
A new ice parlour, Polka Gelato, designed by Vonsung, opened in London. The interior of the ice parlour is colorless and mainly natural materials are used. The only colours you can find, are the colours of the ice cream.
After de frozen yogurt ice cream, we now see the ice cream parlours where the ice cream is prepared by using liquid nitrogen of a temperature of almost –200 Celsius degrees (-320F). Nitro Ice Cream & Frozen Yogurt opened two flagship stores in New York. Guests can compose their own ice cream, by choosing the base (regular, soya, yogurt, sorbet), then they can choose the taste and finally they choose the topping.
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
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