Bread cone filled with local produce
1-4-2014
In September, chef Michel Bras*** opened the deli ‘Capucin Signé Bras’ at the parking lot at the Millau Viaduct. The deli serves a variety of ‘Capucins’, that cost around € 7,=. A ‘Capucin’ is a crepe-like cone made of buckwheat and wheat, filled with local produce such as truffles, black pudding, foie gras, Roquefort etc.. A special variant of a simple sandwich. Michel Bras opened a second location along with his two sons and a local hotelier in Toulouse last January.
Spacified: the marketplace for pop-up stores
1-4-2014
Online platform Spacified.com makes a match between temporary vacant spaces and designers, retailers and startups in Belgium and the Netherlands. The vacancy rate in retail spaces and offices increase and this brought founder Patrice Fleurquin the idea to develop a matchmaking service to bring both parties in contact. Spacified.com doesn’t only support starters, but also stimulates the creativity to set up an office, retail or event location. Recently Spacified.com and Voka ‘Chamber of Commerce Antwerp- Waasland, launched the POP-UP Guide. This guide gives visitors an overview of the newest, hottest pop-up stores in Belgium and the Netherlands. Currently, the guide only focuses on consumers, but can also provide cities and local authorities with information about the pop-up stores on longer-term. Spacified.com started a crowd funding project to extend the POP-UP Guide for five cities outside Belgium and the Netherlands.
Plans for 2015 from Rene Redzepi and Heston Blumenthal
1-4-2014
Last Sunday I read a tweet from René Redzepi of Noma in which he indicated to close for two months early 2015. During that period, the entire team from Noma goes to Japan where they will cook in the restaurant of the Japanese chef Murata (restaurant Kikunoi). The philosophy of the cuisine of René Redzepi will be applied to the Japanese products. Great news for the Japanese foodies!
And yesterday the announcement of Heston Blumenthal in which he told that he will close his restaurant The Fat Duck as from December 2014, to reopen February 2015 for six months in The Crown Melbourne Resort. And Heston Blumenthal is also going to Australia with his entire team. After 6 months, the team is going back but a ‘Dinner by Heston Blumenthal’ remains at The Crown Melbourne Resort. Meanwhile, The Fat Duck will be rebuilt. A special way to celebrate the 20th anniversary of his restaurant.^Marjolein
Edible water
31-3-2014
Three design students from London came up with the ‘Ooho’: an easy, biodegradable and edible water bubble. Inspired by the techniques of molecular cooking, they developed ‘edible’ water. The water tank of the ‘Ooho’ is made of algae and can be eaten. Perhaps the solution for all the waste that remains of plastic water bottles. The students won the Lexus Design Award 2014.
Floating hotels
31-3-2014
Thrillist.com gives an overview of seven floating hotels around the world. Like the Salt & Sill, a floating hotel in Sweden with a modern Swedish interior or the Yellow Submarine that is inspired by the movie ‘The hunt for red October’ with Sean Connery. The video above is from the River Kwai Jungle Rafts Resort in Thailand. This unique floating hotel is located in the jungle of Kanchanaburi and only accessible by boat. The hotel is built of wood and bamboo, the rooms are simple and have a veranda with hammocks. Take a look at the complete list here.
The rooster back on the plate
28-3-2014
Last weekend, I have been reading a Dutch Magazine ‘Bouillon‘ (spring 2014). Each time a delight to read all the independent and surprising stories with the food culture as theme. Since I recently read somewhere about fried rooster combs I found it very interesting to read (I’m sorry but in Dutch) the story about roosters. Late January Nel Schellekens of Dutch restaurant ‘De Gulle Waard‘ in Winterswijk has prepared a dinner in cooperation with barbecue champion Ralph de Kok, made with all kinds of goodies such as hay rooster, smoked rooster, butterflyd rooster, pâté etc. In this article is stated that about 40 million roosters be gassed annually on their first day of life, in the Netherlands only. On the website, the comeback of the rooster (Sorry Dutch only), you’ll find recipes and more background information. They started the website in the hope that less roosters will be killed. I guess I will put a rooster on the menu with Easter. Good to see that there are more and more initiatives to bring ‘forgotten animals’ on the plate. Last week we posted an article about the meat of young goats and the goose isn’t forgotten either. ^ Marjolein
David Munoz opens StreetXo restaurant in London
28-3-2014
Spanish chef David Muñoz of restaurant DiverXo*** in Madrid and the urban hotspot StreetXo has announced to open a new branch of StreetXo in London in June 2014. David Muñoz traveled around the world and after several years of training in various kitchens in London he returned back to Madrid. His special street food dishes originate from his journey from London to South East Asia and is influenced of course by Spain. StreetXo restaurant in London will be open and airy with an open kitchen and a bar with an inventive cocktail selection. The menu will feature 12 to 14 dishes that change continuously.
Brasserie van Baerle has its own Brasserieweek
28-3-2014
Brasserie Baerle does not participate in the Restaurant Week . Neither in Dining with the stars, Dining with the rising stars, the Restaurant Festival and all other weeks. Opposite, they do organize their own ‘Brasserieweek’. No discounts but perks. During the ‘Brasserieweek’ (12 -26th of March) guests received an aperitif of the house. More interesting was that they served four of the best wines from their cellar for only 7 euros per glass. This Brasserieweek; the Brut Champagne Bollinger , Chablis Vieilles Vignes 2011 Lavantureux , Nuits -Saints -Georges 2011 Confuron and Chateau Olivier 2000 Grand Cru Classe , Pessac – Leogan. We do hear more restaurant owners complain that the participation of these weeks is so expensive and that the guest still expect you to cook at the same high standards. Brasserie van Baerle doesn’t complain but does address this matter in their own way. You can organize your own week if you have a pretty solid group of guests, like the Brasserie has, which you can achieve through a newsletter and social media. In 2014 the newsletter from the Brasserie is devoted to their wine alphabet. The announcement of the Brasserie Week fell under the E from Extras. ^Marjolein
Small gestures in hospitality 3
28-3-2014
March was a great start of spring, for us as guests and for your turnover as hospitality entrepreneur! In this edition you will find examples of extra services for your guests that you can offer without making large investments, because some gestures are so small that the guest barely registers it. With examples of the Hampshire hotel, Hotel Mitland, the Carlton Oasis and some inspiring, special sweets to be served with your cup of coffee or tea. Download the edition here.
The Big Street food Competition
27-3-2014
The Food Line-up and Streetfood Netherlands organize the ‘Big Street food Competition’ in the end of September. The Netherlands counts more than 200 mobile kitchens (food trucks), but the available street food is currently limited by law. During the ‘Big Street food Competition’ street food entrepreneurs battle in various categories like the best concept or the best piece of meat. An independent jury will choose the winners. Perhaps this contest can influence the (political) opinion about Street food in the Netherlands.
Surprising flavor combination with the Aromafork
27-3-2014
The Aromafork of Molecule-R gives a new dimension to a dish. A large part of what you taste is based on smell, the Aromafork adds an extra flavor to a dish through smell. The fork has a thin paper where you can drip one of the 21 different aromas on and will gradually gives a scent while you eat. Vanilla, lychee, mint, truffle, ginger and coriander are available. You can make surprising flavor combinations with the Aromafork and guests will sure be surprised!
Sauvignon Blanc in a portable pouch
27-3-2014
A fresh South-African Sauvignon Blanc; not in a bottle but in a convenient portable bag. After earlier success in South-Africa, Atlantique Wines introduces the Sauvignon Blanc 6|7 bottled in a wine pouch of 1.5 liters in the Netherlands. The wine pouch is easy to cool and perfect for festivals or for the beach.
The luxury resorts from Virgin
27-3-2014
#Throwback Thursday. We started in August 2007 with horecatrends.com / hospitalitytrends.eu, in April 2009 we posted an item about Richard Branson who had decided to open a number of boutique hotels for the richest guests in the world. He already had an island that he rented regularly. Meanwhile, there are some wonderful locations! We saw the above shown video from 2011 and find it unfortunate that we are not yet so rich ;-). The video is a bit long but show some beautiful locations and it might inspire other hotel entrepreneurs. Also, check out the V’LOG (Virgin Limited Edition’s blogs) page on the website.
Cupcake ATM in NYC
26-3-2014
Leonie van Spronsen spotted the first cupcake ATM in New York by Sprinkles. The company already had cupcake ATM’s in Beverly Hills, Chicago, Atlanta, Las Vegas and Dallas and grew to a respectable chain of shops since 2012.
Restyling eatery de Magneet Poortugaal
26-3-2014
Eatery Magneet in Poortugaal in The Netherlands has been restyled. The goal was to create a fresh and stylish interior and maintain the warm and cozy atmosphere. The menu was determined along with residents of Poortugaal and its surroundings. They could taste dishes and influence the menu with their judgment. The walls are decorated with black and white photos of ships, bridges and several international celebrities that can initiate an ice breaking conversation.
Radler at a relaxing moment
26-3-2014
Bavaria introduces the Radler beer as a drink for relaxing moments. The latest commercial of the brewer shows Marilyn Monroe, Elvis, Kurt Cobain, John Lennon, Bruce Lee and Tupac Shakur that have escaped the hectic pace of life and relax on a tropical island. Watch the commercial here.
Pepsi creates exciting bus stop
25-3-2014
Pepsi has put an interactive screen in a bus stop. It looks like a see-through glass wall, but that’s virtual. Unsuspecting people that are waiting in the bus stop experience bizarre moments with virtual aliens and tigers. Watch the video.
Beach bar leaves crisis behind
25-3-2014
This article is only available in Dutch.
Inspiration for Easter
25-3-2014
Easter is the start of spring, go outside and enjoy the beautiful weather and the fresh products from the land. For the hospitality industry Easter is always rush hour, so time for inspiration! As restaurant owner you can pay attention to Easter in many ways, we will give you seven examples in this article. Still looking for small treats for your guests with Easter? Besides the examples in the article there is also a lot of inspiration for decoration, drinks, biscuits and egg dishes on the internet. Check out our Pinterest Easter board for the inspiration we enjoyed….
Sweetwater Social
24-3-2014
Have you also noticed? When visiting bars it’s always the choice; fun, relaxed atmosphere and simple drinks or fancy location and great drinks. Annoying! That’s exactly what the owners of the new bar Sweetwater Social in New York thought too and they decided to offer an alternative. The bar is located in a basement, has a cool but relaxed vibe and many bar games (darts, football table etc.) and is at the same time serving amazing cocktails! Another cool touch is that the cocktails are inspired by typical New York neighborhoods/subway stops. All in all a great new place in New York which I certainly hope will inspire more bars to have the same approach, fun & quality, who doesn’t want that?^Leonie van Spronsen
Sustainable fish of FISH TALES
24-3-2014
In cooperation with fourteen fishing communities around the world, fish expert Bart van Olphen launches FISH TALES on 25 March. FISH TALES is a unique line of sustainable seafood with fresh fish, smoked fish, canned fish and frozen fish, all with a plain origin. The fishermen are printed on the packaging with their name and photo, with recipes and tips & tricks Bart van Olphen want to motivate consumers to cook with sustainable seafood. Through the social network of FISH TALES and the website fishermen tell their story. In the ‘shortest cooking show in the world‘ (a movie of 15 seconds) Bart van Olphen prepares various fish dishes. He will also introduce his cookbook ‘Cooking with Canned Fish’ with more than 60 recipes in June.
Duvel Mini
24-3-2014
Brewery Duvel Moortgat introduced the new Duvel Mini in the nhow hotel Rotterdam on Friday 21 March. The Duvel Mini contains 18cl rather than 33cl but does have the same familiar taste as the famous beer. The idea is to drink smaller amounts of beer at little moments, such like appetizers, a nip or during tastings. The Duvel Mini is available at supermarkets and at the better restaurants in the Netherlands.
Amsterdam Coffee Festival
21-3-2014
Following the success of The London Coffee Festival, the organizer Allegra Events brings the event to the Netherlands. The first edition of the Amsterdam Coffee Festival will be organized on 2 and 3 May. During the festival, visitors can taste a variety of coffee and participate in competitions and workshops are organized, like the final of the Dutch Barista Championship, the Latte Art Championship and Brewer’s Cup. There are also music performances and art exhibitions like the photo exhibition of the Amsterdam coffee scene. The Amsterdam Coffee Festival is the start of the Dutch Coffee Week 2014. Watch the video of the London Coffee Festival for an impression.
Pop-up restaurant champagne and gastronomy
21-3-2014
Moët & Chandon unveils pop-up restaurant LE & in collaboration with Chef Yannick Alléno. The pop-up restaurant will open its doors at L’Orangerie in Epernay, on Moët & Chandon’s estate in France’s Champagne region from June 9 – July 9 2014. At LE &, guests are brought together around the table to experience the perfection of vintage champagne & visionary gastronomy; the culinary talent of Chef Yannick Alléno & the craftsmanship of Moët & Chandon Chef de Cave Benoît Gouez. Yannick Alléno crafted his delicious recipes to highlight the distinct flavors and subtleties of the Moët Impérial, the Moët Rosé Impérial and the Moët Nectar Impérial. Pre-booking starts in mid-April.
Warm up in the Surf Sauna
21-3-2014
The Surf Sauna is specially designed for surfers who want to surf during snow and cold weather. Surfers can acclimatize in the Surf Sauna after their cold plunge. The mobile sauna is available in various sizes from 2 up to 8 persons and is weatherproof. There are special constructions for the surfboard on the outside of the sauna. The Surf Sauna is designed by a group of surfers in Portsmouth. Perhaps wintersporter goers can warm up in the sauna after a day of skiing.
