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BELGIAN PASSION FOR WORLDWIDE GASTRONOMY
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Today living and enjoying life in style Enlighting your future Tom Claeys, your lighting consultant
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BELGIAN PASSION FOR WORLDWIDE GASTRONOMY
CELEBRATING IS
A STATE OF MIND
DOLCE consciously chose to appear after the official holidays. That’s a little bit unusual, but we have something to celebrate this month: DOLCE is three years old. We owe this milestone to our partners, employees, DOLCE Club members, and everyone who has worked on turning DOLCE into a strong concept. This lovely magazine is part of that concept. Here at DOLCE we think that celebrating is a state of mind. It is not limited to the major holidays. You can always celebrate. All you need are fun guests, the right ambiance, and delicious food and drinks. Life is one big celebration, with several lessons that only make us stronger. My mother is an example of someone for whom celebrating is a state of mind. She taught me to see the positive side of every situation and something different was served at home for each occasion. It wasn’t always luxurious, but it was always attentive. Thanks to her, I have the perseverance that is needed to start a company in Belgium. Thanks Mum! There are different ways to gain ideas from our three-year-old magazine, which is full of creativity and inspiration. There is Belgocatering and Adecco’s HR policy, the festive foie gras dishes created by Rougié at Culinair, festive sandwiches by Treize Envies, delicious parties in the Crowne Plaza near Zaventem Airport, sous vide cooking with Electrolux appliances, a party with rum at L‘Atelier de Nicolas, Pinguin vitamin bombs on the menu, and drunching in Ter Groene Poorte. It is a perpetual party in Knokke thanks to several exquisite caterers and specialty shops. In every DOLCE we invite a hobby chef to cook with products from the DOLCE Webshop. Isabelle De Vos won our contest ‘All Things Dolce’ and proudly showed off her skills in her kitchen. Our photographer recorded it all. To become a natural at celebrating, we offer lots of wonderful DOLCE Club activities and you can sign up for one of our gastronomic trips. Dolce wishes you a successful year full of celebrations! Ilse Duponcheel
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A LA CARTE A gastronomic Smuggler’s route at the Classic Event With the aid of the 33 Master Chefs, DOLCE organised a gastronomic Smuggler’s route at the Classic Event. Peter De
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‘Chefs without borders’ Chef Tjaco Van Eijken of Crowne Plaza Brussels Airport doesn’t just cook without borders, he is also given the
Groote of banqueting hall Ten Dauwe made sure everything
technical freedom to cook without borders. The new
ran smoothly. The organisation 33 Master Chefs from
Rational combi-steamers are a great help in this respect.
Belgium drew inspiration from the ingredients of the First World War around 100 years ago and used them in its own creative scenario.
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A successful celebration guaranteed
Vanessa De Hertogh, business manager of Treize Envies, doesn’t create ordinary sandwiches but rather culinary gems. Unexpected, packed with flavour, but also easy
Intimate or on a grand scale, Ten Dauwe is your ideal partner
to eat. Vanessa is particularly proud of having created
for all your festivities. You don’t have to worry about a thing,
sandwiches from which the inconvenient mess is
the big day will be carefully organised with lots of extremely
banished forever. The Delino sauces are responsible for
tasty things to eat.
raising these small pleasures to a higher level.
Hotel and Catering Academy trains temps Demand is greater than supply when it comes to temporary workers in the catering industry. In addition, a high quality
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Lemonnier is bringing something new to Wallonia’s culinary heritage Eric Martin has been behind the stoves in baroness
of work is also demanded of these temps. The training
Lemonnier’s old hunting lodge, in the heart of Lavaux-
courses at the Horeca Academy, a collaboration between
Sainte-Anne, since 15 December 2004. With one Michelin
Belgocatering and Adecco, means that the quality of
star and an outstanding score in the Gault&Millau guide
temporary work is assured.
to their name, Eric Martin and his son Tristan are putting a breath of new life into Wallonia’s culinary heritage.
Knokke-Heist has a large number of specialist shops and caterers In Knokke-Heist you can celebrate the whole year round. Top restaurants and gastronomic specialist shops guarantee
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Treize Envies doesn’t simply make sandwiches
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Nothing is fresher than frozen After a conversation with Herwig Dejonghe, chief operations officer for Greenyard Foods, you will be left
the ultimate culinary indulgence. What’s more, even if you
with an undying respect for vegetables. Over the years
live outside of Knokke-Heist, you can take the ingredients
the Dejonghe family has handled these vitamin bombs
for a successful party home with you. Residents, second-
with the greatest of care and that is precisely what the
home owners and tourists alike know all too well that
quality frozen foods brand Pinguin now does. You can’t
this coastal municipality is home to the best caterers and
get any fresher than frozen.
specialist shops.
BELGIAN PASSION FOR WORLDWIDE GASTRONOMY
COLOPHON Responsible editor Ilse Duponcheel Uitgever@dolcemagazine.be Editorial office Abelendreef 11 - 8300 Knokke-Heist redactie@dolcemagazine.be www.dolcemagazine.be Partners and publicity Tel. 0473/70 90 54 advertentie@dolcemagazine.be
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Gastronomic talent accedes to the ‘Orde der Poorters’ Drunch is lunch and dinner in one. In the Bruges hotel school Ter Groene Poorte you might choose to add gastronomic to that definition. The second drunch festival was a coming and going of pupils, former pupils, family and other enthusiasts. Its climax was the accession of three new members to the ‘Orde der Poorters’, a select circle of former pupils with a worthy career. DOLCE heads to Bruges for the occasion.
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‘The French discover a gastronomy that is unfamiliar to them’ Lauwe, in the province of Menen, a fortified city in South West Flanders, is situated not far from the French border. The autumn is coming to an end and gives some extra colour to the authentic, almost nostalgic atmosphere which is so typical of this region. This is where chef Steven Dehaeze’s roots lie. He and Lisa Sibilla have developed their restaurant Culinair into a comfortable, gastronomic eatery.
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Expert vacuum cooking at home If you want to spend as much time as possible with your guests during your Christmas dinner then AEG has developed the ultimate appliance for you: the vacuum drawer. Along with the ProCombi Steam oven this vacuum drawer forms the ultimate kitchen pairing that can be entirely integrated in the kitchen. Chef Christophe Nachtergaele of Gastronomie aan Huis gave his creativity free
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Collaborators Jan Agten Michel Alexandre Katia Belloy Isabel Boons Michael De Lausnay Leentje De Leeuw Stefanie Geerts Eline Haesel Christophe Lambert Peyo Lissarrague Sam Paret Joëlle Rochette Didier Van Dooren Henk Van Nieuwenhove Wouter Van Vooren Ann Welvaert General or administrative question info@dolcemagazine.be administratie@dolcemagazine.be Lay-out Hannibal www.hannibal.be Print Realise Printing www.realise.be Photos cover Viktor Bentley
reign and has already ordered the vacuum drawer for his own kitchen.
Follow DOLCE Magazine, DOLCE Club and DOLCE community on Facebook and Twitter.
L’Atelier de Nicolas, a warm welcome and tasty cuisine
To subscribe to DOLCE Magazine or DOLCE Club please contact Partner Press on 02/556 41 40 or partnerpress@partnerpress.be.
Nicolas Rivière is a 35 year old chef who has already worked at a long list of reputable restaurants in his young career. Nicolas cooks with emotion and expertise. And, as a true globetrotter, the dishes are always well seasoned.
And also…
Nothing from this edition can be copied without permission from the responsible editor. The editor is not responsible for any consequences from implementing the recipes.
DOLCE Club DOLCE Travel DOLCE Webshop
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A GOURMET SMUGGLING ROUTE AT CLASSIC EVENT
DOLCE organised a gourmet Smuggling Event, together with the “33 Meesterkoks”, at Classic Event from Saturday 2 November until Monday 11 November. Peter De Groote of Ten Dauwe function rooms was in charge of developing the concept. The organisation “33 Meesterkoks van België” (33 Masterchefs of Belgium) was inspired by ingredients which were common during the First World War about 100 years ago and presented them in their own creative scenario.
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BELGIAN PASSION FOR WORLDWIDE GASTRONOMY
MAKE COFFEE
LIKE DURING THE WAR
FILTER DRIP 1. Place the filter paper in your filter. 2. Rinse the filter paper thoroughly with warm water [this is to rinse away any taste of paper from the filter and also to preheat your cup/mug/jug] and place medium ground coffee in the filter holder. 3. Empty the warm water from your mug/cup/jug. 4. Pour a small amount of warm water [90 to 92⁰] onto the coffee to generate the infusion [the ‘blooming technique’]. [Wait for 25–30 seconds.] 5. Pour the rest of the water over the coffee using a circular motion. 6. The filtering time should be around 3 minutes. [You can grind your coffee more coarsely or finely if necessary.] 7. Your coffee is ready to serve.
Rent-a-Party www.rent-a-party.be
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TEN DAUWE STIMULATES ALL OF YOUR SENSES TOTAL CONCEPTS AT THE HIGHEST LEVEL
When planning a party, nobody likes brooding over the perfect location or the ideal menu. And most certainly not about setting up and breaking down the infrastructure for such events. Which is why caterers have been able to make handling such matters into a profession. It’s a profession all on its own and not for everyone in our rapidly evolving society where clients are becoming more and more demanding. Ten Dauwe catering company and event centre in Aalter is a welcome partner for virtually any type of occasion thanks to its twenty-plus years of experience and the quality of its services. From a baby shower to a mass event such as the Tour of Flanders cycling race. By: Sam Paret Photography: Jan Agten/DOLCE Photography
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BELGIAN PASSION FOR WORLDWIDE GASTRONOMY
Ten Dauwe’s Peter De Groote: “Today, we concentrate more on the larger events. We also do some smaller activities but we find that we are at the top end of the price spectrum for those events. That is a deliberate choice. We prefer quality over quantity. If we have to sacrifice too much on quality due to a lack of budget, I’d just as soon not do it at all. I want to be able to guarantee top quality across the board and that doesn’t come cheap.
Peter De Groote: “When we’re talking about large events, a good organisation is crucial. You can learn it on the job, but I do believe that you have to have some aptitude for it, too.” “Over the last few years, we have specialised in the larger events. We offer total concepts at the highest level, not only in our own party centre but also at client locations. That was a natural evolution. Since we moved from Sijsele to Aalter in 2001, more and more people began attending our parties, such as the Christmas party and the New Year’s Eve party. The investments in infrastructure and equipment grew accordingly and before we knew it, we were being approached more and more frequently for larger parties and we were able to do them better as well. It is an evolution that I welcome because it gives me an opportunity to take on challenges with our team. And we like to do it. We prefer an event for a thousand guests over serving twenty people à la carte. I’ll never forget the very first large event we ever did. It was a company party for Belgacom personnel about eight years ago on the beach at Blankenberge. It was a gigantic barbecue for 2,500 people and we were responsible for the entire organisation. And everything went swimmingly. There was no turning back after that.
LESS BUDGET “Some things have changed since those early days, though. Such as being able to choose the caterer. Back in the day, the concept or the original menu was often persuasive on its own. Today, the price is increasingly the decisive factor. That is a trend that is continuing at the companies. There are fewer company parties and the budgets are being cut. The days when you would be expected to walk around with a cigar box or pousse café trolley are well and truly behind us. “Nevertheless, it is important to remain convinced of your own product and to strike a balance. I no longer want to win projects at any cost. I am happy with how things are going now and I don’t necessarily have to expand further. We have achieved a nice balance between our party centre, our catering projects and our webshop.
Peter De Groote: “Our foundation is FrenchBelgian cuisine, the gastronomic character and being able to offer something for everyone. We strive to achieve top quality and perfection, without becoming extravagant.” WALKING DINNERS “We do find that we have to move with the times. In the past, we had primarily seated functions; today, the trend - often as a reflection of budgetary considerations - is increasingly the ‘walking dinner’. That is why we worked out our concept of the Wedding Party in 2011, as part of the Best Party Centre in Belgium competition run by the Horeca Awards. We came in second out of 360 entrants then. The emphasis in that concept is on the relaxed atmosphere, a variety of buffets, eating at bar tables - wherever and with whomever you chose - and there was a lot of dancing. It was a real party. That formula - which was especially popular among the younger crowd - has proven to be right on target. We are currently working on a concept centred around nice Winter Wedding Receptions and we are trying - through our webshop - to set up a takeaway service for daily specials to be able to guarantee sufficient staffing levels in the kitchen during the week as well. With a focus on regional products and pure cuisine, which we’ve noticed is not only important for us but also for our clients. Continuing to reinvent and stimulate yourself ensures that you don’t end up in a rut.
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ORGANISATION “When we’re talking about large events, good organisation is crucial. You can learn it on the job, but I do believe that you have to have some aptitude for it, too. I have always enjoyed organising parties and - without wanting to sound too pretentious - my approach has usually succeeded. I like to see other people enjoying themselves. Caterers are much more like masters of ceremonies these days. We are consulted by the client from the concept to the execution and you have to be able to respond to that. That is why I like to have the support of good partners such as Spoon de Luxe or Bartenders-on-the-Road. We have to be clear about this. Our specialisation is and will continue to be the culinary part of the party.
Peter De Groote: “Continuing to reinvent and stimulate yourself ensures that you don’t end up in a rut” “Our foundation is French-Belgian cuisine, the gastronomic character and being able to offer something for everyone. We strive to achieve top quality and perfection, without becoming extravagant. By which I mean that we do not want to overload the guests with plates filled with innumerable sauces and meringues. We prefer clarity. Our guests should be able to see that they are being served a lovely piece of turbot, for example. Our task is to surprise them with flavours and combinations that they will remember for a long time to come. And, fortunately, our formula appeals to many people. AWARDS “Over the years, it has been our pleasure to be entrusted with a great many fine projects. Such as a party for Princess Mathilde, as she then was, with 500 guests. We often work at the casino in Knokke as one of three regular caterers. Recently, there was a party given by Marc Herremans for To Walk Again, which was a very nice project. And simply from the perspective of scale, the Classic Event in Kortrijk must certainly get a mention. Over a period of ten days, we served more than one hundred thousand snacks. It was based on recipes from the Master Chefs, an organisation that I myself became a member of three weeks ago. I don’t have to tell you how important good organisation and planning is on such an occasion. But it went well and it gave us an incredible kick when we pulled it off. For next year, we are looking forward to the assignment we have been given during the Tour of Flanders. “We certainly cannot complain. 2013 was the first year since we moved to Aalter that we have been fully booked every weekend....and I mean every Friday, Saturday and Sunday. Not a single free weekend, but being able to achieve that with our party centre means that we have done well. I am very well aware that many of my colleagues have not done as well or even had to close their doors. Therefore, our team is extremely motivated to give it their all in 2014, as well.” www.tendauwe.be
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BELGIAN PASSION FOR WORLDWIDE GASTRONOMY
Briefly seared marinated salmon Method Cover skinless salmon in coarse salt. Allow to marinate for 10 hours. Rinse and dry salmon. Slice salmon lengthwise into approx. 3cm thick pieces. Cover these in a seasoning mix of curry powder, aniseed powder, Chinese five-spice mix, and sesame seeds. Sear very briefly in hot oil. Ensure that the sides are seared, but do not overcook. Leave the salmon to stand in the fridge overnight. On the next day, slice the salmon into approx. ½ cm thick pieces. Garnishes Quark seasoned with chives, salt and pepper. Marinated raw turmeric and red root, a range of radishes, rolls of cucumber and lemon cress. Trimmings On the top of the plate, use a pastry bag to make a semi-circle out of the quark, then place four pieces of marinated salmon on top, and finish with the turmeric and red root, radish varieties, cucumber rolls and lemon cress. As a final touch, sprinkle with a light lime vinaigrette (lime, Chardonnay vinegar, olive oil, pepper).
Mushroom toast with rare John Dory, mousseline mustard Method Cut thick slices of white bread, and fry in butter until golden brown. Slice the mushrooms and fry with some garlic and shallots, finish with salt and pepper and chopped parsley. Cover the John Dory fillets in flour, season with salt and pepper, sautĂŠ briefly in clarified butter. Mousseline sauce (4 persons): 2 egg yolks, 4 caps of white wine, salt and pepper, 1 tablespoon of mustard, a dash of cream, 100g of melted butter Over a low heat, whip the eggs yolks with the white wine (in the same way as zabaglione). Combine with the melted butter, finish with mustard and a dash of cream. Trimmings Place the toast on the plate with the mushrooms and fish on top, pour over the mousseline. Finish with a small rocket salad.
Recipes: Peter De Groote (Ten Dauwe) Photos: DOLCE Photography
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