a catering venture for
Justine Henin
Bocuse d’or
Ferdy Debecker
Belgian cheesemonger
Nathalie Vanhaver
volume 19 | ÂŁ 7.99 www.dolceworld.com Printed in Belgium
“HAUTE COUTURE” IN LIGHTING
OFFICIAL PARTNER
NOTHING IS AS PERSONAL AS LIGHTING. OUR APPROACH IS UNIQUE IN OUR SECTOR.
CLAEYS VERLICHTING exclusive and timeless designs Doorniksesteenweg 237 . B-8580 Avelgem T +32 56 64 48 40 . F +32 56 64 87 87 info@claeysverlichting.be . www.claeysverlichting.be
TOM CLAEYS,
LIGHTING CONSULTANT
Opening hours: www.claeysverlichting.be Preferably by appointment
Tom Claeys
Vitamins in the art of living A counter-movement seems to be emerging
the biggest in terms of volume, but certainly
big bad world. They make it more viable and
in today’s world of bigger, faster and more
the best when it comes to quality, will gather
beautiful in every sense of the word.
efficient. Nowadays, in this fast-paced world,
at Classic-Event. These businesses still take
anything can be bought by anyone at the
the time to talk to customers and convince
DOLCE is also a paragon of passion and drive.
drop of a hat. Internet sales are booming and
them of their concept. Simply by offering their
The magazine and DOLCE World are simply
growing year after year. Does this evolution
customers an experience!
teeming with passionate people (businesses) who love what they do and want to be among
sound the death knell for small enterprise? I don’t believe so and I refuse to believe so.
Every day I meet people who are driven by
the best in their field. This magazine focuses
I think that now, more than ever, there is an
passion for their product and who try to be
on lifestyle, gastronomy and art. Readers
opportunity for high quality niche products.
the best in their field. The days when small
who believe in quality and added value can
Leading players in a variety of sectors, those
entrepreneurs used to drive around in a van,
sit back and enjoy another issue of their
who are passionate about their business
listing so many “specialities” that the van
favourite magazine. A good example of real
– whether they own a restaurant, a design
almost toppled over, are far behind us. Nearly
passion is Ilse Duponcheel. She is a walking
shop or a small cheese shop – have a great
everyone now understands that specialisation
encyclopaedia of global gastronomy and has
asset to capitalise on. With all this fast-buying,
is the way forward. As a result, real specialists
a knack of experiencing and sharing lifestyle
people start to miss the personal experience of
are emerging in every sector, the people who
with others.
in-store shopping.
will gather at Classic-Event.
DOLCE and feel the passion!
Small enterprises, however, can bring this
So it will come as no surprise that these people,
Tom Claeys
experience back to life. They are the essential
who are so passionate about their products,
Guest editor in chief and manager of Claeys
vitamins in the art of living. I am convinced that
feel a connection, working on their own
Verlichting
the art of living can only grow in importance in
specialities as they do and sharing a common
the future. This year many such businesses, not
drive. Small enterprises also have a place in this
Browse through this issue of
Cover photo by Lenzer Photographers Peter Verplancke For over 20 years, photographer Peter Verplancke has felt a compulsive need to invest in new technologies and people. The continuous expansion of Lenzer photo studio has now culminated in a magnificent 1,000m2 floorspace, with four individual photo studios and a 600m3 infinity with an adjustable ceiling. Lenzer specialises in communicating with powerful visual imagery. They always go the extra mile to take creative photos of their customers’ products and services. To take this to the next level, the company decided to add two extra activities to the Lenzer portfolio: Lenzer Communications and Lenzer Drones. This allows Lenzer easily to meet all their customers’ communication and marketing demands. Like their drones, at Lenzer they see things from a different perspective.
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The enigmas of Justine Henin preparing a catering Japanese food culture venture
16 Samuel Maenhoudt Gallery meets Sel Gris DOLCE introduces gallery owners and chefs to each other. Samuel Maenhoudt of the eponymous gallery chose Sel Gris because he appreciates the owners’ undisputed quality and eye for art.
28 Molteni, custombuilt for every chef Recently the DOLCE partners gathered in a very nice location, namely Molteni’s production plant in St.-Vallier in the south of France. It immediately became clear to everyone why Molteni is often called the Rolls-Royce of range
Justine Henin is working on a new success
They came from the East bringing gifts and
story in tennis hospitality, together with
delicious treats with them in their luggage.
caterer Insieme, Peter De Groote, the Chef of
A Japanese government delegation recently
Ten Dauwe and 3Square Events, the partner of
travelled to Belgium to promote the high-end
choice for events and incentives.
culinary products from the Land of the Rising Sun.
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BRU, a source of happiness for Martin Volkaerts L’Amandier, a well-known restaurant in Brabant Wallon, is situated in the green surroundings
A medal at the Bocuse d’Or is worth a star Belgium may be a small country but it often holds prominent positions in international organisations. The world of culinary excellence is no exception to this rule. Recently, Ferdy Debecker, a bronze medallist in the Bocuse d’Or 1999, was unanimously elected as the president of the prestigious Bocuse d’Or Winners, as the first non-Frenchman.
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in this village. Martin, the son of the owners,
Eat your heart out in Knokke!
took over at the helm three years ago,
Sim’z is a cosy and recently renovated food
changing tack in the kitchen.
bar and take-away shop. The owner, Simon
of the Lake of Genval. About 22 years ago, the Volkaerts family opened a trendy restaurant
Vandewalle, treated DOLCE to surprising
cookers.
salads, sandwiches and burgers.
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 // Katia Belloy // Isabel Boons // Michael De Lausnay // France Gavroy // Stefanie Geerts // Eline Haesel // Christophe Lambert // Peyo Lissarrague // Sam Paret // Henk Van Nieuwenhove // Wouter Van Vooren // Peter Verplancke // Michael De Lausnay // 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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De Post, brasserie cuisine with superb olive oil Mario Polfliet is an autodidact in the kitchen, Brenda Leemans in the front of house. The couple turned Bar-Brasserie De Post in Gavere into a stylish, warm place where you can go for a good piece of fish or meat or for a refreshing suggestion.
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“All the products of Chemins de Bassac capture the taste of respect�
Delicious dishes with fabulous products
Patrick De Gendt was recently appointed Masterchef of Belgium. He is a very talented chef and he proves it again when working with the organic vines of Les Chemins de Bassac on his Oklahoma barbecue.
For DOLCE Sander-Jan Beirens incorporates crumbled biscuits, coffee and Italian al dente pasta in some delicious dishes.
37 Two master chefs under the spell of the Rational ovens On Monday 1 June, fifty Belgian chefs were invited to discover and test a few features of the Rational ovens in the kitchens of The Hotel in Brussels. Pierre Balthazar, the chef of The Restaurant, partnered with chef Frank Fol for the first time on this occasion.
54 Callebaut cheesemongers, proud suppliers to some of the best restaurants On 7 June, the Mondial du Fromage took place in Tours (France). Belgian cheesemonger Nathalie Vanhaver finished in third place!
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ambassadors EXTRA BENEFITS Our ambassadors will give you extra benefits when you stop by and show your DOLCE Membership Card.
RESTAURANT ANOBESIA
RESTAURANT DE SAVOYE
FIDALGO
Free bottle of wine per 2 persons with
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Culinary tasting or Culinary discovery
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and Friday)
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www.fidalgo.be RESTAURANT ELCKERLYC
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CROMBÉ
RESTAURANT ICOOK Surprise box with the cook’s own creation
LES CHEMINS DE BASSAC
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Free wine set www.cheminsdebassac.eu
Free whisky tasting of minimum 6 whisky malt’s www.crombewines.com
DOCK’S CAFÉ
GASTRONOMIE DU MAYEUR Free welcome drink
VALE DO GAIO
www.gastronomiedumayeur.be
Free bottle of rosé from the house. www.valedogaio.com
Free cookbook with dinner of 2 persons + free Docks
LES ROCHES GRISES
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Free welcome drink
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Free pousse-café
IGADI
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MASTERCOOKS
Ten Dauwe
A Bellini for Justine Henin Text: Henk Van Nieuwenhove | Photos: Michael De Lausnay
Justine Henin is the biggest Belgian tennis star ever and probably the greatest Belgian sportswoman ever. During her tennis career she won seven Grand Slams and she was number one on the World Ranking for 117 weeks. In 2004, she became an Olympic Champion in Athens. Together with caterer Insieme, Peter De Groote, Head Chef of Ten Dauwe and organizer 3Square Events, Henin is now developing another success story in the tennis hotel and catering business, in Limelette.
When the partners meet in the totally
the Bellini, people have already asked for the
traineeship as a sporter. During this training,
renovated Club Justine Henin in Limelette
recipe of the Belgian variant of their favorite
attention is paid not only to tennis, but also to
for the traditional photoshoot, the hour for
Venetian aperitif.
the values which she used to uphold during her own career, such as courage, combativeness,
the aperitif has just started. “A bellini for Justine Henin!”, everybody chanted. “When
An impressive record
respect and discipline. According to her
our cooperation had just been concluded, we
Let’s just consider the facts: Henin has won
philosophy, the result achieved on the tennis
decided to look for an aperitif which would be
43 WTA titles, 7 Grand Slam tournaments,
court is not the real end goal, but rather the
suitable for Justine Henin”, as explains Frederik
2 Masters, 1x the Fed Cup with the Belgium
fruit of the willingness of getting the best
Vanderhaeghen, general manager of 3Square
team, 1x Olympic champion, and so on ….
of yourself in all circumstances. In order to
Events, which, besides the Club Justine Henin,
Four
Belgian
further promote and develop this idea, the has
also runs the meeting and congress center
Sportswoman of the Year and in 2007 she even
attracted top coaches and founded the Club
called 3Square Village, in Ghent. “In our search
became World Sportswoman of the Year. ‘The
Justine Henin with a view to creating the best
for a suitable aperitif, our attention was soon
Belgian Backhand’ has certainly not stolen her
possible conditions for reaching this ‘state of
attracted to a Bellini. First, because Justine
nickname. The greatest compliment she ever
mind’.
Henin is fond of Italy and adores a glass of
got was from John McEnroe who labeled her
Prosecco. To this, we just add a drop of peach
merciless backhand as “the most beautiful in
juice in order to obtain a really savory drink,
the whole world”.
times
she
was
elected
spicy just like Henin. I must say that it didn’t take long before Henin decided that she loved
After her departure from the tennis circuit, in
it.”
2011, Henin remained active in her own tennis
‘It is not about the name Justine Henin, it is all about her charisma!’
club located in Walloon Brabant, Belgium. The is And so, the newborn partners toast on their
also the founder of the Justine Henin Academy,
The ‘Justine for Kids’ Gala
good cooperation with a tasty Bellini. The
where talented young people from all over
A perfectionist as she is, this does not
story goes that in Harry’s Bar, the birthplace of
the world pass by for more than just a mere
only imply ensuring of an optimized tennis
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