Délice Magazine #1 by Délice Network

Aarhus / Barcelona / Birmingham / Bordeaux / Brussels / Cape Winelands / Chicago / Gothenburg / Guangzhou / Helsinki / Hong Kong / Izmir / Lausanne / Leipzig / Lisbon / Lyon / Madrid / Montreal / Puebla / Riga / Stavanger / Torino

YEARS 2007 / 2017

GATHERING THE TOP GOURMET CITIES

2017

MONTREAL “Un Chef à l’Érable” is a temporary restaurant set up by La Scène venue, in partnership with Chef Laurent Godbout. For the past 3 years, in April and May, the chef leaves his kitchen and takes over the beautiful venue in downtown Montreal, decorated as a traditional sugar shack. Guests have the privilege to taste a unique menu made out of maple products. “Un Chef à l’Érable” is innovative, friendly, and honors traditional products from Montreal. A real success! Cover Montréal / Un Chef à l’Érable © Un Chef à l’Érable Publishing Director : Olivier Marette Executive Editor : Camille Benoist Graphic design : Agence Corrida

Back in 2007, Jean-Michel Daclin, the Deputy Mayor of Lyon, had the visionary idea to launch a network of cities dedicated to gastronomy: Délice Network was born. Over the years, gastronomy has become a major global trend: culinary identities, fine products, top chefs, street food – it affects every social bond linked to food and beverages in our societies. Cities often view it as a key ingredient to market themselves and increase their economic development. Gastronomy also involves a huge amount of people, including locals, tourists, public bodies, producers, traders, entrepreneurs, chefs, and many more. More than ever, consumers are concerned about what they eat and drink, about the origin of these products and about seasonal and ethical food. Today, Délice is celebrating its 10th anniversary and the network brings together some of the best food cities from around the world. Over 20 Délice cities are joining forces to exchange best practices, increase their expertise on food-related topics and collaborate on various projects and events. Passion for food, immeasurable experience and personal contacts are the key factors to the success of the network. Launched from the heart of Europe, Délice has gradually grown into a global project focusing on food-related topics emerging from all around the world. New food cultures and visions are significantly improving our individual approach. Délice is entering its second decade with great dynamism and many exciting projects. The magazine you are reading is just one of them. It is the perfect showcase of the diversity of Délice cities that make this network unique, exciting and rewarding for all those involved.

Olivier Marette

Representative of Brussels, President City Gastronomy Expert at visit.brussels

SUMMARY 2017

GATHERING THE TOP GOURMET CITIES

With the support of DÃ©lice partners

Torino

Lausanne

Cape Winelands

LEIPZIG MONTREAL AARHUS LISBON GUANGZHOU MADRID BARCELONA GOTHENBURG BIRMINGHAM

NEWS

PHOTO TERRA MADRE SALONE DEL GUSTO

ARTICLE «LAUSANNE À TABLE»

Bordeaux

Helsinki

Lyon

ARTICLE THE SECRETS BEHIND THE RISE OF A FOOD CAPITAL

PHOTO THE HELSINKI BALTIC HERRING MARKET

INTERVIEW HETTA VAN DEVENTER

Chicago

INTERVIEW MARIE-ODILE FONDEUR

ARTICLE CHICAGO ROLLS OUT THE RED CARPET FOR THE JAMES BEARD FOUNDATION

Hong Kong

Izmir

Stavanger

Puebla

EVENT WINE & DINE FESTIVAL

Riga/Brussels

RECIPE SVETLANA RISKOVA COOKS FOR THE TRAM EXPERIENCE

PHOTO THE URLA INTERNATIONAL ARTICHOKE FESTIVAL

ARTICLE THE PURSUIT OF THE MICHELIN STAR

FOCUS THE CRADLE OF MEXICAN CUISINE

NEWS

NEWS FROM THE FOOD SCENE

MONTREAL

Quite a Birthday Party 2017 is a milestone year for the City of Festivals. As it celebrates its 375th anniversary, every event has been planned to draw global attention to the city. Food will be a strong focus, as gastronomy is part of Montreal’s general strategy. And to celebrate its anniversary among friends, Montréal has invited 15 chefs from Délice cities to come partner with 15 local restaurants and propose amazing multicultural menus all through MONTREAL EN LUMIERE Festival starting in February.

The Rise of a European City What a year 2017 is for Aarhus! It has been awarded two titles: European Capital of Culture and European Region of Gastronomy, under the topics “Rethink” & “Rethink Good Food”. These achievements are a great opportunity for the mayor to evaluate Aarhus from a “City in Europe” to a “European City” and to boost the synergies between food industry professionals. There is much to discover year-round and during Délice 2017 AGM! www.danishfoodregion.eu

LISBON

www.tourisme-montreal.org © Ana Luísa Alvim

LEIPZIG

Coffee Cantata and Conversations over a Cup of Coffee

AARHUS

In the 18th century, coffee became so popular in Leipzig that Johann Sebastian Bach composed his famous «Coffee Cantata» (BWV 211) about coffee addiction. Germany’s oldest cafe, «The Arabic Coffee Tree», founded in 1711, is located in the heart of Leipzig. Above this iconic coffee shop you will find a museum that also pays tribute to Saxon coffee culture in general. After a series of renovations, it reopened on January 31, 2017 as a branch of the city’s Historical Museum.

Rising Stars 2017 is a special year for the Lisbon food scene. Among the seven new distinctions given to Portuguese chefs, two were awarded to Lisbon. The Alma and Loco restaurants have earned their star, bringing the number of awarded restaurants in Lisbon to five, including two stars famous Belcanto . These top chefs participate in making Lisbon a destination that foodies cannot miss by offering a beautiful mix of traditional food and modern and innovative cuisine.

www.leipzig.travel

www.almalisboa.pt www.loco.pt

GOTHENBURG

GUANGZHOU

Meet the Oyster Star

www.visitgz.com

MADRID

Bringing Locals to Hotels As consumer habits change, the industry must adapt! Very few Madrilenians would consider a hotel restaurant for their gastronomic evening out. More and more, tourists prefer to eat outside their hotels, as they are looking for the most “local” and “authentic” experience. The “Hotel Tapa Tour” has been created to bring the people of Madrid to visit top hotel restaurants. For 10 days, chefs offer a unique tapas menu and compete for the honor of the best tapas of the tour.

BARCELONA

November 2016, the Chinese food capital of Guangzhou organized its traditional International Food Festival, where 800,000 visitors gathered to visit the 31,000 m2 of exhibits. But for the first time, the Chinese Government and Chinese Food Association partnered with the Italian Consulate to honor Italian food in the festival. It was a rich and diverse program that allowed visitors to learn about Italian food culture for a full week.

Table for two in the Fruit Aisle! The city of Barcelona has decided to push for diversification of its markets. Since 2005, the municipality has been encouraging the implantation of restaurants inside the markets, to increase their attractiveness. Since then, several of these new innovative restaurants have opened in Ninot, Santa Caterina and Barceloneta markets. Moreover, 14 market stalls in Mercat del Ninot have started offering fresh food tastings. Markets are more than ever at the center of the gastronomic experience in Barcelona. www.barcelonaturisme.com

The World Championship for Oyster Opening is a competition oyster-producing countries must not miss! And the 2016 champ is a young Gothenburg chef, Johan Malm. This title has made Johan a real ambassador for Gothenburg food scene and for the quality of local seafood. Chef Malm and his father run the kitchen of Gabriel Restaurant, located on the first floor of Feskekörka, the fish market hall in Gothenburg. restauranggabriel.com

BIRMINGHAM

A Festival Under Italian Colors

It’s All About Good Food! On World Food Day 2016, representatives of the City Council met in Rome to receive an award from the Milan Urban Food Policy Pact (MUFPP). Birmingham city is one of 120 signatories and was awarded for its innovative approach in tackling the issue of obesity and improving nutrition in Birmingham. One of the city’s initiatives is a partnership with a crowdfunding platform to financially support grassroots projects to create “healthy & happy places” in the city. distinctlybirmingham.com

www.madrid.hoteltapatour.com

Terra Madre Salone del Gusto A NEW PLAYGROUND FOR SLOW FOOD In 2016, Torino celebrated SlowFood’s 30th anniversary in Italy, along with the 20th anniversary of the flagship event, Salone del Gusto. On this occasion, the major event dedicated to fine food decided to open its doors. Instead of a convention center, food heritage and the Slow Food philosophy were celebrated with the streets of Torino and its historical buildings as a backdrop.

TORINO

PHOTO

TORINO

DEL GUSTO SLOWFOOD TERRA MADRE SALONE ce of this its new setting, represents the essen “Terra Madre Salone del Gusto, with Food in Slow by taken under path the ue to contin renewed commitment and of the will that host places the with line in event an to create 1986. Now more than ever we want our common more aware of the need to preserve it, making visitors and foreigners even historical sites build structures in the squares and not will we reason this For ge. herita the common city a highly tangible contribution for of Turin, and we will seek to give the ” good. Carlo Petrini, President of Slow Food

www.slowfood.com Next edition of Terra Madre Salone del Gusto in September 2018

©Elise-Heuberger

LAUSANNE

ARTICLE

The Organization behind the success of «LAUSANNE À TABLE!» The city of Lausanne decided to launch an independent organization composed of both public and private members in order to create a spectacular 7-month program that promotes local gastronomy. Peek into the history and the achievements of the ambitious “Lausanne à Table” project!

It all began in 2012, when Lausanne was selected to host “La Semaine du Goût” (The Foodies Week), a yearly Swiss event. Initially planned as a one-time event, its success both in terms of press coverage and public popularity, inspired the municipality to create a yearly event surrounding gastronomy. The great «Lausanne à Table» project was born.

With an annual budget of €110,000 (CHF 160,000), the organization aims to further increase its independence and achieve a self-financed business model. The organization began with 35 members in 2014. Today it includes 100 members, and two of its board members are municipal employees who dedicate 50% of their time to the festival. The rest of the members are restaurant owners, bloggers, and photographers: a tapestry of representatives of Lausanne’s institutions and of the private food sector.

The Municipality of Lausanne initiated and owned the first two editions of the event, but those involved decided it would be best for the project to gain independence. While its objective of promoting the city of Lausanne through gastronomy remained, they felt that a dedicated organization to facilitate fundraising and provide more freedom in terms of programing and communication was necessary. This transition was no simple task, but they achieved it in 2014. «The Lausanne à Table» organization was created in order to bring the food industry of L a u s a n n e to g e t h e r & o f fe r a va r i e t y o f fo o d focused events from April to October each year. While the city remains the project’s core partner, its independent governance facilitates the decision-making process and the event’s strategic orientation. Its financial model relies on public funds, private sponsorships, and ticket sales.

The figures for the 2016 edition are impressive: they organized 100 events, brought together over 40,000 participants, and generated very large press coverage. The young organization’s main challenge remains increasing its independence. While the Municipality of Lausanne was unsure of the best food strategy to adopt, the great results achieved by the Lausanne à Table organization have helped position gastronomy as one of the municipality’s key strategic priorities.

What has been accomplished in a very short time is admirable. The greatest asset of the passionate team behind this event is its strong commitment to the project. Lausanne à Table is becoming a central food event on the European scene and will undoubtedly be a source of inspiration to many other cities.

LAUSANNE © Lausanne à table !

Becoming independent remains the core challenge of the young organization.

GOING BACK IN TIME

2012

2013

2014

2015

2016

Lausanne hosts the “Semaine du Gôut”event. The municipality decides to make it a yearly local event.

The municipality of Lausanne sets up a dedicated team to organize the 2nd edition.

“Lausanne, ville du gout” becomes “Lausanne à Table”: an independent organization which will orchestrate future food events.

The organization gathers new members (both individuals and businesses) who contribute financially to the organization.

Impressive results of this edition: 35% more events planned and 150% more visitors.

www.lausanneatable.ch

INTERVIEW

FOOD HERITAGE At the Crossroads of History and Cuisine Hetta VAN DEVENTER CULINARY CONSULTANT FOR

LA MOTTE AND LEOPARDâ&#x20AC;&#x2122;S LEAP

HOW DID YOU START WORKING ON FOOD HERITAGE? Originally I had dreams of becoming a chef. I soon found that I was even more excited by the business side, and owning and operating hospitality-related businesses. This is when I was introduced to the South African culinary heritage, which was not fashionable at the time.

form collaborations and create new knowledge in the process. To remain vibrant and grow, our food heritage must be celebrated and shared with friends, family, tourists, and visitors. HOW DO YOU CONDUCT SUCH RESEARCH? Researching cultural history requires interdisciplinary study of cultural components and drawing connections between them. Initially, I was overwhelmed by the scale of the task. How could I research the history of South African food? The country is so diverse in its climate, topography and population, which is a veritable melting pot of ethnic cultures! I started to break it up into smaller themes, for example, delving into the regional cuisine of the Cape Winelands or a specific timeframe in our history. I always perform a solid literary review to provide a background and context for my research project, as well as a benchmark for comparing results. For this, I use the databases available from South African universities, relevant journals, and periodicals.

I then shifted my focus to researching culinary history and developing restaurant concepts. My field of expertise is a thorough knowledge of South African food history and a talent for creating and running a successful restaurant. WHY IS IT SO IMPORTANT TO PUT EFFORT INTO RESEARCHING OUR FOOD CULTURE? In a South African context, we often base our knowledge of our culinary heritage on hearsay and anecdotal stories. In this process we have lost so much of our knowledge and recipes. But if we properly define our heritage and celebrate the abundance of unique products that we either take for granted or completely overlook, we can share our heritage,

WHAT DO YOU BELIEVE MAKES THE CAPE WINELANDS A GREAT FOOD DESTINATION? The Cape Winelands is the food Capital of South Africa, with the largest concentration of fine dining restaurants in the country, beautiful wine estates, and spectacular natural beauty. Our local challenges involve addressing the huge divide between rich and poor, skilled and un-skilled labor and preserving the natural beauty of the landscapes amidst the demand for economic growth. The definition of cultural tourism is often still limited to cultural historical sites, though the exploration of other aspects of the culture, such as its food, is at the rise.

For instance, in 2009, before the opening of the Pierneef restaurant, La Motte Vineyard ordered research specifically to develop the concept of the restaurant: cuisine from the Cape Winelands. We used this research to publish a cookbook with a collection of traditional recipes written for the modern cook that could be prepared at home.

www.la-motte.com www.leopardsleap.co.za

THE CAPE WINELANDS

WHAT ARE THE OUTCOMES OF YOUR WORK? We have lost or forgotten a vast portion of our culinary heritage over time. Hopefully my research will bring about renewed interest and awareness of traditional South African cuisine based on solid facts, so that our knowledge will continue to grow in the future.

Celebrating 10 years of Délice 2007-2017

Some achievements at a glance

2007

2008

2009

The city of LYON initiates Délice at the SIRHA Trade Show.

BARCELONA hosts the first “Délice on Tour” meeting, inviting members to share their food strategies and best practices.

BIRMINGHAM invites 11 Délice chefs to show off their talent for an international Delice show-cooking at the Taste of Birmingham Event.

2011 2010 GOTHENBURG hosts a gathering under the topic of “sustainability in the fish industry”.

Délice members are invited to share knowledge on education and transmission at the Swiss Hotel Management School in LAUSANNE.

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2012

The World Design Capital of the year HELSINKI hosts a Délice gathering around “Food & Design”.

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An international organization’s first decade is all about construction taking the best out of different visions, different cultures and different expectations to build a common working platform. It begins with a few attempts, followed by some changes of direction, before the organization finally finds its path. Délice Network is entering its second decade. The construction phase is behind it and the group of 22 cities is now looking to intensify existing collaborations, develop current topics and come up with new initiatives and projects. Tomorrow’s design is, of course, based on what has been built in the past.

2013

2014

Nine Délice Chefs are invited to participate in CHICAGO Gourmet.

2015

The unique restaurant Tram Experience in BRUSSELS starts inviting Délice Chefs to join the adventure. To date, 19 Délice Chefs have been invited.

Délice is invited as guest speaker at the International Gastronomic Tourism Congress in IZMIR.

2017 15 chefs from 15 Délice cities are invited to a pairing with MONTREAL restaurants at the occasion of MONTREAL EN LUMIERE Festival.

2016 A recycled “Délice Around the World Bag” is made by a CAPE WINELANDS NGO to support universal access to food.

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www.delice-network.com

ARTICLE

La Cité du Vin © Arnaud Bertrande

THE SECRETS Behind the Rise of a Food CAPITAL In the collective imagination, Bordeaux was for a long time all about wine. The city was primarily viewed as a gateway to the vineyards, the name Bordeaux hardly evoked an urban destination. But thanks to the large project implemented by Mayor Juppé since 1996, the city now has a new face and a new image: attractive, sustainable, complete and tasty! The Bordeaux of 2017 is a true foodie city and here are some tips, Made in Bordeaux.

BORDEAUX

•World-Renowned Local Products For many years, the name “Bordeaux” meant where you’d find some of the best wines in the world. The Southwest region of France is also very famous for its rich food culture, strongly linked to duck and oysters, a real playground for chefs & foodies alike! And so, when Bordeaux decided to expand as a destination, the fame of its name turned out to be quite a windfall. Needless to say that it is much easier to promote a city when most of the world already knows its name!

•Superstar Chefs

A great food city needs to have a wide variety on offer. Bordeaux holds the highest rate of restaurants per inhabitant in France, with 1 for every 285 people. Among these, many prepare traditional South-West cuisine while other exceptional chefs also explore different horizons. Some prestigious chefs have been in Bordeaux for a long time Nicolas Masse (Les Sources de Caudalie), Nicolas Magie (Le Saint-James) but some have chosen Bordeaux more recently: Pierre Gagnaire, Philippe Etchebest, Daniel Gallacher, and even British celebrity chef Gordon Ramsey. These chefs have chosen Bordeaux for its great quality of life, which they had a hand in building! Close to the finest vineyards and with great products and producers in the region, Bordeaux has what it takes for top chefs to make their magic.

La Cité du Vin opened on June 1, 2016. This was the missing link in making Bordeaux a great food and wine capital: “It was paradoxical that Bordeaux did not have an iconic venue paying tribute to one of the key elements that has been creating its wealth for centuries”, said Mayor Juppé. La Cité du Vin offers a holistic experience to its visitors: discovering a breathtaking piece of modern architecture set alongside the banks of the Garonne River, experiencing a museum presenting great technological innovations and of course learning about wine. The content itself is innovative, with a team of experts who chose to honor wine as a cultural element. Throughout history and regions of the world, wine becomes an art of living and a common theme linking people from around the world and within time. Thanks to this approach, La Cité du Vin is not restricted to connoisseurs, it is family-friendly and has already demonstrated its success with over 200,000 visitors in only five months. www.laciteduvin.com

•A Couple Unique Food Events

A city cannot become a great food capital without hosting great events dedicated to food. Over the years, Bordeaux has developed a vast expertise in organizing large public events.

Bordeaux Fête le Vin, an event dedicated to wine culture, celebrated its 10th edition in 2016 and even inspired Hong Kong’s Wine & Dine Festival. To bring a food focus to the event calendar of Bordeaux, in 2014, the local institutions launched the S.O GOOD Festival. Every November, the festival aims to highlight local producers in a large market and bring chefs and their public together during the “Night of the Banquets” , when chefs prepare special meals in unusual locations throughout the city. www.bordeaux-fete-le-vin.com www.bordeauxsogood.fr

Taken together, these factors certainly helped the city of Bordeaux change its positioning. In 2015, Bordeaux was awarded “Best European Destination” and received Lonely Planet’s title of “Top City in the World for Travelers” in 2017. These awards prove to institutions, chefs, winemakers, food producers and citizens that Bordeaux has truly gone from a wine capital to a true Délice city.

La Cité du Vin © Alban Gilbert

•An Iconic Food Venue

The Helsinki Baltic Herring Market A TRADITION REVIVED One of the oldest ongoing traditional events in Finland is the Market, which has taken place each October since 1743. Around 200 fishermen once gathered to sell thousands of kilos of Baltic Herring, along with other seasonal delicacies. In recent years however, only 40 gather by the Helsinki Market Square piers. In 2005, a seven day public program was launched to help keep the tradition alive. Locals and tourists alike can now go fishing themselves, take a guided Instawalk, enjoy a true marketplace evening dance with a band playing old favorites, taste a bite, go swimming and relax in a sauna at Allas Sea Pool, or have a fun time at the market with friends and family on the special childrenâ&#x20AC;&#x2122;s day. A true success, as 50,000 visitors attended the 2016 edition.

Baltic Herring Market 2017: October 1st to 7th stadinsilakkamarkkinat.fi/en

HELSINKI

PHOTO

INTERVIEW

SIRHA, an event that has entered Lyon’s DNA Marie-Odile FONDEUR DIRECTOR OF THE FOODSERVICE DIVISION OF GL EVENTS

« The chefs are the driving forces behind the unique atmosphere of SIRHA » THE 2017 EDITION OF SIRHA HAS JUST ENDED. WHAT WERE THE INNOVATIONS AND CHALLENGES THIS YEAR? Each edition is a new challenge and we always seek to grow with more exhibitors, international visitors and qualitative animations. This edition was a success, as we have greeted new exhibitors thanks to the larger surface and organized three new contests. And it was of course very moving to celebrate the 30th anniversary of the

dedicated to discovering the newest food trends, its international chef contests & all the activities on offer. What makes SIRHA special and unique is the impressive participation of chefs, who come from all around the world, and represent the amazing variety of food cultures. I believe that SIRHA is above all designed for these chefs. It is an event where they can gather, share and learn from one another. They are one of the driving forces behind the unique atmosphere, providing a beautiful mix of business relations, friendliness and generosity. For these five days more than ever, Lyon truly is the food capital of the world!

Bocuse d’Or! ACCORDING TO YOU, WHAT MAKES THE SUCCESS OF SIRHA? SIRHA has had continual success since its first edition in 1985 because it adapts to the trends. Our positioning is unique. The event focuses entirely on new trends in the foodservice sector. Year after year, SIRHA has become the predominant event for innovation in the food sector, thanks to its 3,000 exhibitors, its spaces

HOW IS SIRHA TIED SPECIFICALLY TO THE CITY OF LYON? Because it is set in such a great food city, chefs quickly appropriated the event. SIAL in Paris is simply an agribusiness and export trade show, and its organizers are trying to attract foodservice professionals and chefs, but

causing them to become celebrities. The important thing in cooking and gastronomy is to really take on the given country’s DNA. WHAT PLACE DOES LYON GASTRONOMY HOLD ON THE WORLD STAGE? Paul Bocuse traveled the globe to promote French gastronomy and built Lyon’s image upon very simple principles. Lyon is rich with exceptional expertise, and not only with its chefs. The chef is not the only one who contributes to the pleasure we experience around the table. The farmer counts just as much. This is a state of mind that makes a difference. In Lyon, everyone defends it with the same passion and commitment to excellence and precision. I believe that this is the unique defining factor. Paul Bocuse brought this state of mind, but the new generation is full of young people ready to take over to keep Lyon at the top.

DESPITE THESE FIRM LYON ROOTS, SIRHA CAN BE EXPORTED? Yes, we actually started several SIRHAs abroad, in Geneva, Shanghai, Istanbul, Mexico City, São Paulo and Budapest. Today, they are nationally recognized trade shows that we are working to grow even larger. The key is in the local roots, collaborating with people on the ground. A celebrity chef in France is not one in Turkey or Russia. In some countries, the chef is merely an employee, and the restaurant owner is the real star. We noticed that the act of organizing a regional selection of the Bocuse d’Or can help change the image of chefs, sometimes

Excerpt from The Only Magazine – October 2016 www.sirha.com

LYON, FROM 1934 TO TODAY In 1934, Curnonski named Lyon the "Food Capital of the World" thanks to its strong food culture and great terroir products.

In 2017, Lyon is more than ever renowned for its food scene. In addition to Paul Bocuse celebrating 50 years of 3 Michelin Stars, innovative young chefs and entrepreneurs are bringing a new dynamic to Lyon’s food scene. The city's cooking institutions continue to train tomorrow’s talents, and the famous Bocuse d’Or competition has celebrated its 30th anniversary. To top it all off, new food events are being launched and La Cité Internationale de la Gastronomie is on its way. The city can expect to keep its title for still some time!

LYON

the chemistry just isn’t there. It is not the fair’s initial purpose. At SIRHA, we very quickly initiated demonstrations, product transformations, and user-friendliness. Chefs have really made the event their own, coming in increasing numbers each year and offering new demonstrations. They understood that the best way to market a product remains sharing it!

ARTICLE

CHICAGO Rolls Out the Red Carpet for the James Beard Foundation

CHICAGO

Could we imagine the Oscars ceremony outside Los Angeles? In 2015, after 24 years in New York City, Chicago lured the American Oscars of the culinary scene from the Big Apple to a city known globally as both windy and flavorfully flooded, but with the food scene of a true culinary capital.

The Mayor of Chicago, Rahm Emanuel has always believed one key to developing tourism for the city is food. Knowing what an important part the city’s culinary scene plays in its economic success, Emanuel and a team of tourism, restaurant and hospitality professionals worked rigorously to promote Chicago as the premier food destination in the United States. The result? The famous culinary non-profit organization packed up and headed to the Midwest, awarding Chicago the honor of hosting the famous James Beard Fondation Awards for the first time in 2015.

James Beard-inspired menus for their customers. In the first two years, roughly 200 restaurants have participated, increasing the visibility of the Awards to the public. Recently, Mayor Emanuel and James Beard Foundation President Susan Ungaro announced the annual James Beard Awards ceremony and gala will be held in Chicago through 2021. Of the continued partnership, Emanuel said, “Chicago’s world-class culinary scene is an important part of the city’s economy, supporting jobs and economic opportunities in neighborhoods across the city. We are proud to continue hosting this prestigious event and look forward to showing even more visitors what our city has to offer.”

Chicago, the real deal for foodies A city that has seen over 40 local chefs and restaurants win JBF awards since their inception, including three in 2016 (Best Chef Great Lakes, Outstanding Restaurant, Outstanding Design), the choice of Chicago as host city should not come as a surprise. For Mary Kay Bonoma, Executive Vice-President of the Illinois Restaurant Association (IRA), “The James Beard Foundation choosing to host the Awards in Chicago is a nod to how we strive to continue to be one of the best culinary destinations in the world.” The IRA works alongside the Mayor’s Office and Choose Chicago— the city’s tourism board—to organize an extraordinary weekend of events.

The national and international recognition is welldeserved for a city so committed to food. Chicago effectively represents the American dining scene in the Délice Network. www.jamesbeard.org

Celebrating the culinary diversity of the United States The Awards are an opportunity for local and national chefs, restaurateurs and others in the culinary community to get together and celebrate. Approximately 2,400 attendees gather in Chicago each year for the Awards and the impact on the city is enormous. Leading up to the Awards, “James Beard Eats Week” allows local restaurants to participate in the event by offering

EVENT

The Wine & Dine Festival, HONG KONG’S Masterpiece! In 2016 Hong Kong held the ambitious and highly successful Wine & Dine Festival for the 8th year. Fully owned and organized by the city’s Tourism Board, the festival has become the city's signature event and is considered the best consumer food event in Asia. Here are some keys to this success, “Made in Hong Kong.”

The relationship created with Bordeaux is truly enriching for both cities. The opportunity is now available for other Délice cities and partners to strengthen their visibility in Hong Kong at the Wine & Dine Festival. This is an excellent opportunity to showcase your food, wine and culture in Hong Kong, Asia’s World City.

Every year in October, approximately 150,000 people attend the four-day event held in Hong Kong’s Central Harbourfront to celebrate the world’s finest flavors. The initial idea was the result of a benchmarking of Bordeaux’s Fête le Vin Festival. In 2009 the event was focused on wine tasting and wine pairing with Chinese cuisine. It has now become a lifestyle event with a great cultural program, concerts and parties. Organized in “country pavilions”, exhibitors from foreign countries representing great food & wine regions bring along their local distributors, chefs or brand representatives. Countries such as Australia, Japan, Spain and even Georgia have already signed up to showcase their cuisine at the Festival through wine associations or tourism boards.

Wine & Dine Festival 2017: October 26th to 29th hkwineanddinefestival.com

MASON HUNG, MANAGER OF THE HONG KONG WINE & DINE FESTIVAL, IS VERY PROUD OF ALL THAT HAS BEEN ACCOMPLISHED IN SO LITTLE TIME.

“Our event is relatively new, and our current priority is to build up the event as the best wine & dine festival in Asia. The happiest moment for me is seeing patrons leaving our event with a smile on their face.”

After paying a basic admission fee, visitors then buy food & non-alcoholic beverages directly from the vendors through cash purchases. For the wine, beer and whisky stalls, customers can purchase a “Wine Pass” to enjoy wine tasting and gain access to the wine producers. Prices for the passes range from €22 (HK$200) to €67 (HK$600). This pass also enables the organizers to make sure that patrons are of legal drinking age. The financial model of the festival is based on ticket sales, booth rental fees for exhibitors, and sponsorships. While sales are not the key business objective for most of the exhibitors, they are fully compensated by the great press coverage and the opportunity to meet potential customers and business associates. For Hong Kong administration, which provides the main financial support for the festival, the Wine & Dine Festival is a way to highlight Hong Kong as the wine hub and culinary capital of Asia.

HONG KONG

With over seven million inhabitants in a city of 1,104 km2, the city of Hong Kong currently has one of the highest population densities in the world. But nothing is impossible for the Hong Kong administration, and the great success of the Wine & Dine Festival is a perfect example.

IZMIR

PHOTO

The Urla International Artichoke Festival THE BEAUTY OF GREEN Star of Aegean cuisine, the artichoke is a special vegetable indeed! Not only does it look unique, it also stands out for its taste and the many ways it can be cooked. Sirma Güven, Izmir’s foremost gastronomy specialist launched an annual Festival hosted by the village of Urla in 2015 as a celebration of the artichoke. It is co-organized by the cities of Izmir and Urla, and the Department of Culinary Arts and Management of the Izmir University of Economics. The program includes presentations of different varieties, artistic workshops for children and competitions for chefs. In the first two years, 15 international chefs and 15 national chefs were asked to create recipes themed around the artichoke and to offer masterclasses. Among them, three chefs from the Délice cities Brussels, Lyon and Riga have already accepted the challenge!

The Urla International Artichoke Festival 2017: April 28-30

STAVANGER

ARTICLE

The Pursuit of the MICHELIN STAR The Stavanger Region has always believed that their cuisine would one day receive the international recognition it deserves. This dream came true in 2016, thanks to Chef Sven Erik Renaa. The Michelin star also made him the ambassador for Stavanger’s exciting culinary scene. And in 2017, the surprise hit again with a second awarded restaurant in the city : Sabi Omakase. Food festivals, world-class chefs and a vibrant food industry have helped to strengthen the Stavanger region’s reputation as the food capital of Norway. But the city was still waiting to receive the holy grail of international recognition, and it soon became clear to local foodies that RE-NAA restaurant would be the first lucky winner. By bringing his country its first Michelin star outside Oslo, Chef Renaa has brought the city a step forward in establishing Stavanger as a great food capital. Although he spent a few years in New York, he cooks in a pure Norwegian style, using local products in the most natural way possible. The restaurant is the city’s best culinary ambassador, but not its only one, as it counts several other restaurants distinguished by Michelin and the White Nordic Guide. The other 2017 starred restaurant Sabi Omakase is one of them.

©Tom Haga

The Stavanger region has a thriving food industry, which is not only very important on the national level, but crucial on the regional level, as its chefs’ achievements have built Stavanger ’s gourmet reputation. It provides local inhabitants with the opportunity to enjoy and appreciate the city’s high-quality food scene and its significance for the tourism industry cannot be underestimated. www.restaurantrenaa.no www.omakase.no

FOCUS

The cradle of MEXICAN cuisine Today Puebla is the fine representative of Latin-American cuisine in DĂŠlice Network. The city takes great pride in being the ambassador of pure traditional Mexican cuisine, a UNESCO Intangible Cultural Heritage of Humanity since 2010 and, alongside French cuisine, the first to receive this worldwide recognition. Pueblaâ&#x20AC;&#x2122;s history lends itself to being the true food capital of Mexico.

Mexican cuisine, as many others, is filled with stereotypes. Tex-Mex, the American version of Mexican food, is a weak variation of authentic Mexican gastronomy. The City of Puebla is the perfect destination to discover traditional Mexican food.

This was an action of the “Plandetur 2015”, the strategic tourism plan of the city. Gastronomy came out as the main focus of this plan. All local organizations, universities, museums as well as the National Chamber of the Restaurant Industry worked together to combine their expertise for the sake of Puebla cuisine and Puebla promotion. The traditional gastronomy in Puebla is over four centuries old, mixing ingredients and techniques of Pre-Hispanic, European, Asian and Lebanese origins. It result in a cuisine with local charm and national renown, symbolized by the “Mole Poblano” and the “Chile en Nogada”. Ingredients such as corn, beans, amaranth, tomato, chilli and avocado play a fundamental role in Mexican and Puebla cuisine. These locally found Mesoamerican ingredients withstood the Spanish conquest and are still present today in the food scene.

In addition, the «Gastronomic Calendar» shows the local products and specialties month after month. This project highlights the strong link between Puebla gastronomic and seasonal products, and considering also the traditions linked to the country's history and religion. Both the city and the food sector are trying to keep up with being the great food Capital of Mexico, but the challenge is the massive arrival of international fast-food brands. We can only hope to maintain Puebla’s products, cuisine and traditions.

The gastronomy of the entire country has been recognized by UNESCO since 2010 and today Puebla stands as capital of the traditional Mexican cuisine. Despite the rapid growth of international franchises, the people of Puebla value their heritage and keep the culinary traditions alive for themselves and to develop tourism. This has helped the city develop its appeal. Tourism in Puebla is growing as a traditional city allowing visitors to discover its history through culture and food. Top chefs and street food vendors alike work with the Tourism Board to proudly promote their food through various programs and festivities.

“To strengthen economic growth related to gastronomy, we create outreach programs involving universities, restaurants and local producers. We include the entire food sector, even the craftsmen of traditional kitchen tools!” Alejandro Cañedo Priesca, the Secretary in charge of Tourism. www.puebla.travel

PUEBLA

The «Mesas Poblanas» program, initiated by the Puebla Tourism Board illustrates their investment to protect traditional cuisine. Certification was given to 15 restaurants considered the best representatives of local cuisine. They are featured on a website and promoted by tourism organizations.

What to eat in Puebla? Two of the city’s dishes that have gained a spot in the memory, heart and palate of Mexico are the Chiles en Nogada and the Mole Poblano. The flavors, textures and mixes of these dishes remain part of Puebla’s history and tradition.

Mole Poblano: Among the most iconic dishes of the country is this specialty from Puebla. Mole is a sauce that mixes, ground sweet chocolate, lard, chillies, sesame seeds, condiments and spices from the Old World, among other ingredients. It is served with chicken, turkey and on really special occasions, pork.

Chiles en Nogada: The chilli that only grows in the surroundings of the base area of the Popocatepetl volcano is called Chile Poblano. It is cooked and stuffed with fresh chopped seasonal fruit (peaches, pears, apples, and banana), tomato, cooked ground meat, almonds, cinnamon and a mixture of spices. The chilli gets coated with an egg and flour «batter» and then fried in oil. It's served with a walnut-based cream sauce, parsley leaves and pomegranate seeds. The walnut sauce of Spanish origin was used long before the discovery of America and served as dressing for onion and beet salads. Its introduction to Mexican cuisine coincided with the historic rising of the Mexican nation (the war of independence), while the sauce together with the pomegranate seeds were used to complete the color matching of the Mexican flag. Street Food: Local citizens take pride in the culinary offering of street food, which are plentiful. We can treat ourselves with Puebla’s tradition and flavor in plenty of places, from private residences to street food corners, and even in the surroundings of old temples with dishes like molotes (a deep-fried pastry), chalupas, the famous cemitas and of course the traditional candy and sweets from Puebla.

In April 2016, a Délice culinary partnership was sealed between Riga and Brussels thanks to the Tram Experience. Chef Svetlana Riskova from Riga settled in the capital of Belgium for three days and prepared an exquisite meal with chef Denis Roberti and the Tram Experience team. One of her recipes is provided exclusively for Délice Magazine.

Backed Jerusalem Artichoke with Smoked Potato Broth

YOU WILL NEED:

500g of yellow potato Spray oil ½ cup of wood chips for smoking

The Potato Broth:

Wash and peel potatoes. Place them on baking paper and spray vegetable oil. Fry in the oven until a nice crust forms. Smoke with wooden chips, using a smoking gun. Place the potatoes in the saucepan, add 3 times their volume of water, add sugar and salt, smoked bacon, then boil for 5 min on low heat. Afterwards, put the lid on and let it sit on the table for one hour. Strain through the sieve. Serve hot in small glasses. Jerusalem artichokes: Wash the artichokes and put them in the oven for 30 minutes (160°C). After they have cooled off, cut them in half and take the middle out. Put the center of the artichoke in a blender with butter, salt and sugar. Boil the artichoke skin and sugar syrup, for 5 min in sauce pan. Then dry the skins by placing them on the baking paper and in oven for 120 minutes (60°C). Make caramel with the brown sugar, add the chicory coffee, place the mixture on the baking paper, cool, and crush to make a crumble. Fill the artichoke skin with artichoke puree, sprinkle with the chicory caramel crumble, and pine tree salt. Serve on top of caramelized pine cones and potato broth glaze.

About the Chef

39-year-old chef Svetlana Riskova is a 100% Latvian chef, trained in Riga. Svetlana is an active member of the Latvian Chef’s Club, involved in promoting Latvian cuisine. “It was a really great and positive experience for me and my sous-chef Karlis Visockis. We had a wonderful cooperation with host chef Denis Roberti.“

100g of smoked pork bacon Sugar, salt 6 pieces of Jerusalem artichokes 50g of butter 30g of chicory coffee 10g of Brown sugar 6 caramelized pine cones 5g of Pine tree salt ½ cup of Sugar Syrup A smoking gun

About the Tram Experience

One of the successful products of Visit Brussels! An original tramway fully converted into a modern restaurant, offering visitors an amazing food experience while touring the city. After inviting various Belgium chefs, the Tram welcomed 19 chefs from 13 Délice cities, each creating a unique menu for the occasion. The Tram serves around 10,000 visitors per year.

www.tramexperience.com www.eqqus.lv

RIGA / BRUSSELS

RECIPE

PASSPORT

THE TASTE OF A GREAT FOOD CITY

MEMBER OF DÉLICE NET WORK

Mussels & French Fries

Lambic Beer

The popular main dish originating from Belgium

The only spontaneously fermented beer in the world

1500 GATHERING THE TOP

Diﬀerent Belgian beer brands

2000 2000

GOURMET CITIES

Restaurants Restaurants

18 18 Michelin Michelin starred starred restaurants restaurants

140 Belgian trucks participating to the largest food truck festival in the world

560

Places where to try Belgian Fries in the city

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National cuisine and world cuisine are equally important

FOOD EVENTS BRUSSELS IN THE SKY June → 5 days EAT ! BRUSSELS, DRINK ! BORDEAUX September → 4 days

1912 The TramExperience

The ﬁrst chocolate praline was created by Jean Neuhaus in the heart of Brussels

SEAFOOD EXPO April → 3 days

Get aboard for a gastronomic dinner whilst touring Brussels by night