volume 25 | ÂŁ 7.99 www.dolceworld.com Printed in Belgium Photo: Bart Tanghe
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Gastronomy
Olive picking at Vale De Arca
Horeca Expo Chef 's place Gastvrij Rotterdam
Vermouth Masterclass
Third edition of Dolce’s Petanque Trophee For Chefs (7 augustus) 3
Exclusive Trip Casa Martini and Gastronomic Turin
Dolce 's Curling Trophy for Horeca 2017 gaat door in Durbuy op 12 December
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“Brasserie Balthazar’s cuisine perfectly reflects the pureness of the art I offer” Brasserie Balthazar, located in Duinenwater near the station, opened its doors on 2 August 2016. Next door is the luxury care centre ‘Belle ‘Epoque’ from the Orpea group. Brasserie Balthazar’s inception came about by the inspiration of famous star chef Yves Mattagne (Sea Grill).
84 Pass on the love for food This year Erpe-Mere, declared as Dorp van de Ronde, was the gathering place for only the best foodtrucks. And you don’t have to take our word for it, they all had the label of La Chaîne des Rôtisseurs to prove it.
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HoRESca fair and RES meeting at Ten Dauwe
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CVO De Avondschool has a great future ahead!
45 The world famous ‘cocotte’ on Edwin Vinke’s stove Le Creuset needs little introduction. The excellent reputation of these cast iron pans is unsurpassed in the culinary world. Besides, Le Creuset is found everywhere: in the kitchen of the hobby cook, in many television kitchens and of course in many Michelin starred kitchens.
CVO De Avondschool, at the moment still located in the Leopold III Laan, has ambitious plans. Not only is the quality of the courses it offers of an exceptionally high level, from 2018
For 15 years, Rik De Nijs and Kristel De Coster
the school building will also live up to all the
have been the RES agents for East and West
requirements of a modern teaching environ-
Flanders. For all this time they have not only
ment. In addition, CVO De Avondschool is
opened hundreds of new RES accounts, but
making headway in organising the competition
they have also been monitoring the traders 24/7
‘Best chef of adult education 2017’ for the very
with – and this is how they always put it –a broad
first time.
RES smile.
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 // Isabel Boons // Michael De Lausnay // Catherine Lenoir // Wendy Huyghebaert // Henk van Cauwenberghe // Bart Tanghe // Lay-out // Hannibal - www.hannibal.be // Print // Drukkerij Hendrix - www.drukkerijhendrix.be // 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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Vale de Arca olive oil is given pride of place in restaurant Venti in Zwevegem Exactly one year ago, the former police station in Zwevegem was given a completely new purpose. Today the stately Art Deco villa houses a trendy restaurant serving an honest and primarily pure cuisine. The Vale de Arca olive oils blend in perfectly with this philosophy.
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Cider is enjoying a worldwide revival Two young brothers from Limburg (Frank and Joris Hermans) are giving Cidre Ruwet a second youth, a comeback. Cider’s popularity is undoubtedly on the rise and the two brothers relaunched the brand with a series of new products. The production takes place at Brouwerij Rodenbach in Roeselare, but still in an artisan way.
20 Ode to the Negroni with Martini and Dolce World
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No single aperitif is as compelling as the
AAPI, from digital to figital
Negroni. This bittersweet cocktail made of
The first year of the registered cash register in
equal parts of vermouth, gin and bitter is (re)
Belgium has not gone by unnoticed. This was
conquering the world. Martini, the vermouth
the conclusion of a study which consulted the
brand par excellence, has understood this
main federations, authorities and institutions
very well and set up the very first pop-up
involved. There is no doubting that 2017 will
Negroni bar in Belgium.
be a turning point for the sector.
119 Book soon as spaces are limited! A pleasant networking event in international company with a sporty and culinary theme under an undoubtedly azure blue sky in Knokke. The games of petanque are alternated with ‘Tournées Générales’ by the Dolce partners.
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Belgocatering
Not just any chicken for Belgocatering Text: Catherine Lenoir | Photos: Henk Van Cauwenbergh
Belgocatering continues striving for exceptional quality. Its credo? Offer his customers products which tell a story and which you cannot find elsewhere. If there would be stars for industrial kitchens, the catering company would certainly win its own, no doubt. In order to be able to offer superb quality, Bartel Dewulf goes in search of unique ingredients. The search can take months, or even years. That’s how it went with the Hubbard, a broiler chicken he eventually found through his loyal supplier of meat and poultry, Limousin Puur.
Belgocatering and Limousin Puur, a story
of Ardenne Volaille, is one of them. And it is
that goes back 15 years. Bartel Dewulf finds
here that Bartel and Philippe found their dream
exactly what he is looking for at the company
chicken.
of Philippe Soete and his wife: quality, values and sustainability. Their cattle, calves and lambs
Intensive searching for a year and a half
graze in complete freedom on the 130 hectares
Belgocatering has been looking for an
of fields in Schore, West Flanders. The meat is
exceptional chicken since mid 2015. It had to be
deboned and cut on the premises, according to
a 100 % natural corn-fed chicken. Bartel opted
the wishes of the customer. For pork and poultry,
for the time being for the Coucou d’Izegem, a
Philippe and his team work only with carefully
very nice product, but continued his search for a
selected breeders. Christophe Mercier from
chicken which, before being slaughtered, spent
Spy, producer for the Crète d’Ardennes chain
even more time outside and had developed
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