volume 21 | ÂŁ 7.99 www.dolceworld.com Printed in Belgium
HOR EC ATE L . B E
and its Gastronomy Pavilion An exceptional show with passionate chefs
© Paulina Jakobiec
AMBASSADEUR 2016
Sang-Hoon DEGEIMBRE L’air du temps
Olivier BOURGUIGNON D’Arville
Mario ELIAS Le Cor de chasse
Jauffrey MAUVIGNEY Traiteur Mauvigney
Dimitri SALMON La Dacquoise
Jean-Yves WILMOT Pâtisserie Wilmot
Luc BROUTARD La table du boucher
Philippe FAUCHET Philippe Fauchet
Arabelle MEIRLAEN Arabelle Meirlaen
Jean-Baptiste THOMAES Château du Mylord
Olivier BAUCHE La Gloriette
Patrick CELEGHIN Traiteur Paulus
Pascal FAUVILLE A Table
Olivier METZGER Metzger frères
Thomas TROUPIN La Menuiserie
Tien-chin CHI L’Esprit Bouddha
Eric MARTIN Lemonnier
Clément PETITJEAN La Grappe d’Or
Ludovic VANACKERE Atelier de bossimé
Jean-Philippe DARCIS Darcis
René MATHIEU La Distillerie
Pierre RÉSIMONT L’Eau vive
Martin VOLKAERTS L’Amandier
© Renaud Khanh
With the participation of
( chef du Restaurant Gastronomie )
Jean-François PIÈGE Le Grand Restaurant ( PARIS ) A show animated by
Philippe LIMBOURG Gault&Millau
Pierr VICINI best wine waiter of Belgium 1990
W E X
–
M A R C H E - E N - F A M E N N E
Ilse Duponcheel
5 years of intense passion would not have achieved this much and be
Of course there is also the photo gallery of
where we are today. I am also very grateful
10 days gastronomy and lifestyle at Classic-
for life’s lessons under the slogan “What does
Event, unique in Belgium and the perfect
not kill you makes you stronger ...”
example of what Dolce Events stands for.
I’m glad you belong to our community
The Dolce’s Pétanque Trophy too, promises
and that you are still prepared to take up
to be bigger and more international this year.
the challenge to turn Dolce into a great
The empowerment of the Mastercooks will
community.
undoubtedly turn this into a unique event
What exactly Dolce World stands for and
once again.
where we are going, you’ll find out in this issue. A glimpse of what is to come? Dolce
Dolce also means culinary enjoyment even
World started as a passion and will grow
across our country’s borders. Apart from
further from that passion.
tailor-made gastronomic trips, you can discover culinary Budapest together with
It is no coincidence that our cover is a picture
us in 2016. Not only will we go in search of
of fire. Peter De Clerck is not only passionate
some real culinary gems, but we will also be
about fire, his perseverance and passion is a
cheering on the Belgian participant for the
great example for the Belgian gastronomy.
Bocuse d’ Or, Peter Aesaert.
Together with top photographer Henk van
What’s more, our vermouth experiences
Cauwenbergh Peter is working on a book
will be enhanced in glorious San Sebastian
with as theme ‘fire’. You can read all about it
during Gastronomika. Our annual trip picking
in this magazine.
olives will bring us once again to our partner Vale de Arca this year.
It has finally come, Dolce is 5…
We are also taking you to Galerie Berko in
All that remains is for me to wish you a
5 years which Jan and myself see as a
Knokke, looking for Chinese art with the
creative, passionate and enterprising year.
learning curve, a base from which to start
Kunstbroeders and we are cooking with
Enjoy yourself frequently and may our paths
building Dolce into a real “World”. After
Lieven Lootens behind the Molteni cooker at
cross multiple times in 2016!
5 years of learning and adjusting, today, Dolce
’t Aards Paradijs. Ilse
has grown up. We are on the eve of the real Dolce work, something we would not have
Next we challenge you with some recipes
achieved without our partners, ambassadors,
by Peter Goossens and his comrades and
gourmets and employees.
we have you savouring the dishes of Fabrice Vuillemin in his one-man restaurant Bel-
First and foremost I want to thank all those
Etage.
who contributed. It impossible to mention
Belgocatering grows nutritious produce with
them all by name, but without all of you we
Urban Crops.
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73 Unique book with fire in the lead… They only met recently, but straight away they got on like a house on fire. And it did not take long for them to come up with a joint project! Both passionate about what they do, they are now bundling their talents in the creation of a new book which puts fire centre stage.
No Frills Running a restaurant all alone is probably unique in Belgium, but Fabrice Vuillemin does it with great verve. Today, Fabrice is cooking for us with gourmet prawn crackers from Didess, pasta by Altoni and he uses Viva Sara’s Mademoiselle tea in his panna cotta.
88 Enjoy gastronomic Budapest On 10 and 11 May, 20 talented chefs from all over Europe will be taking part in the European final
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of Bocuse d’Or in Budapest. 12 of them can get a ticket to the world finals in 2017 in Lyon. Belgium is sending top chef Peter Asaert (Belgocatering)
Visiting Belgians abroad in Fuerteventura
to Budapest in order for him to defend our national honour.
During a journey of culinary discoveries on Fuerteventura, part of the Canary Islands, Ilse and Jan are assisted by Annette Colignon. This surfer’s paradise, more specifically the fishing village of El Cotillo, is home to this cheery lady.
Responsible editor // Jan De Kimpe // jan@dolcemagazine.be // Sharkin Invest bvba // Editorial office // Abelendreef 11 - 8300 Knokke-Heist // jan@dolcemagazine.be // www.dolcemagazine.be // Collaborators // Jan Agten // Michel Alexandre // Isabel Boons // Michael De Lausnay // France Gavroy // Stefanie Geerts // Christophe Lambert // Peyo Lissarrague // Sam Paret // Henk Van Nieuwenhove // Wouter Van Vooren // Peter Verplancke // Wendy Huyghebaert // Lay-out // Hannibal - www.hannibal.be // Print // Antilope Printing nv - www.antilope.com // To subscribe to DOLCE Magazine or DOLCE Club please contact Partner Press on 02/556 41 40 or partnerpress@partnerpress.be.
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.
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43 A culinary trip with you as most important participant What would happen when you bring together a creative mind and an experienced entrepreneur? Fireworks! Exactly! Ilse Duponcheel and partner Jan De Kimpe found each other via a common denominator, i.e. a passion for gastronomy.
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Cheese triumvirate provides unparalleled quality and service It’s been six years since Meester-Kaasrijpers Callebaut-Vanhaver opened their shop at the
38 Gastronomy is just as important as art Galerie Berko and Knokke-Heist are very often mentioned in the same breath. This renowned gallery in Zoute specialises mainly in 19th century European paintings.
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Markt in Oudenaarde with a range of more
This is China
than 300 cheeses ripened to perfection. The
Galerie Kunstbroeders located in Weverssingel,
ripening has been taking place in a warehouse
Amersfoort can look back on a flying start. With
in the industrial zone Meersbloem-Melden since
a collection of contemporary Chinese artists, the
November.
gallery has already made quite a name for itself in the art world. Meet ‘This is China!’
70 Vertical farming in Medialaan! Imagine ... The most crisp lettuce, basil leaves as big as your hand or the most exotic herbs anytime, anywhere within hand’s reach. Undoubtedly, the utopia of many a chef. But this does not have to remain a dream for much longer, because the Flemish Urban Crops are about to start a revolution in agriculture, and in the kitchen too.
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Callebaut-Vanhaver
Cheese triumvirate provides unparalleled quality and service Meester-Kaasrijpers Callebaut-Vanhaver are relocating and expanding their hospitality clients Text: Isabel Boons | Photos: Jan Agten
We hardly need to introduce them to you, Nathalie Vanhaver and Luc Callebaut… The couple from Oudenaarde with an unbridled passion for cheese. A passion which is also the leitmotif of their lives. March 2016 heralds a new chapter in their ‘cheese story’. The shop will be relocated from the Markt in Oudenaarde to Burg 14, a side street just round the corner. The ripening rooms have already been moved to the industrial zone Meersbloem-Melden 46 in Oudenaarde. Dolce took a look and met Petra Van Canneyt, responsible for looking after the hospitality clients, who is, just like Nathalie and Luc, obsessed with cheese…
Meester-Kaasrijpers Callebaut-Vanhaver are
ripening, and we can now put the cheeses with
property”, says Luc. “As luck has it, once we
relocating…
the same conditions for ripening together in a
decided to start looking we found something
It’s been six years since Meester-Kaasrijpers
cell which is set to those particular conditions.
really quickly, just round the corner, with living
Callebaut-Vanhaver opened their shop at the
More space also means more freedom,
quarters included. Although the shop will be
Markt in Oudenaarde with a range of more
allowing us to place certain cheeses, by way of
smaller, it will be much more intimate.”
than 300 cheeses ripened to perfection. The
test, into another room. This provides us with
ripening has been taking place in a warehouse
new and sometimes surprising results”, says
“Moreover we are introducing a whole new way
in the industrial zone Meersbloem-Melden
Nathalie Vanhaver enthusiastically.
of selling”, adds Nathalie. A first for Belgium
since November. “Before that, the ripening
whereby the cheeses will be displayed against
rooms were behind the shop, but because
Completely new concept
the wall and the customers will be standing
we have bought new premises to move into,
As of the end of March (Easter weekend)
next to me. There will no longer be a counter
we needed somewhere to house the ripening
Meester-Kaasrijpers
Callebaut-Vanhaver
between the client and the seller, which will
rooms too. Moreover, we now have 4 ripening
will be trading from Burg 14. Why we looked
make the interaction and communication so
rooms instead of just the 2. And that makes a
for new premises? First of all because we
much more pleasant.”
big difference. Every cheese has its own way of
are renting here, and we wanted to own our
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