BELGIAN PASSION FOR WORLDWIDE GASTRONOMY
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volume 6 • £ 7.99 www.dolceworld.com
PRIVILEGED EVENT FOR PRIVILEGED PEOPLE
08 > 11.03.2015 WEX – MARCHE-EN-FAMENNE
Exceptional meetings with passionate chefs Ambassador 2015
A show by :
Laury ZIOUI - L’Eveil des sens
Sang-Hoon DEGEIMBRE
Philippe LIMBOURG - Gault&Millau
Pierr VICINI - Gilde des sommeliers
- L’Air du temps
Olivier BOURGUIGNON - D’Arville
Filip CLAEYS - De Jonkman
Maxime COLLARD - La Table de Maxime
Philippe FAUCHET - Philippe Fauchet
Pascal FAUVILLE - A Table
Christophe HARDIQUEST - Bon-Bon
Julien LAPRAILLE - Chef à domicile Jul’Cuistot
Eric MARTIN - Lemonnier
Arabelle MEIRLAEN - Arabelle Meirlaen
Illario MOSCONI - Mosconi
Clément PETITJEAN - Auberge de la
Pierre RÉSIMONT - L’Eau vive
Jean-Baptiste THOMAES - Château du Mylord
Ludovic VANACKERE - Atelier de Bossimé
Martin VOLKAERTS - L’Amandier
Jean-Philippe WATTEYNE - I Cook
Jean-Yves WILMOT - Passion Pâtisserie
Olivier BAUCHE - La Gloriette
Grappe d’Or
horecatel.be
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Organisation :
WEX – MARCHE-EN-FAMENNE - BELGIUM
wex.be
BELGIAN PASSION FOR WORLDWIDE GASTRONOMY
AMUSE-GUEULE
2015, A CONSTRUCTIVE YEAR! As DOLCE enters its fourth year we look forward to a fun and enterprising twelve months. We want to thank everyone, our partners, chefs, DOLCE Club members… for their support to this new project with its completely new approach to product placement and communication. Fortunately the world is evolving and we don’t believe in resting on our laurels either. In addition to the magazine there are also several fun and challenging trips and events on the programme of DOLCE Travel and DOLCE Events this year. In 2015 there will be plenty of opportunities to entice the senses of our DOLCE Club members! We have visited foreign wineries and olive farms, where quality is not an empty word but a way of life. You too can enjoy their craftsmanship with DOLCE Travel. If you wish to obtain the WSET certificate, the only professional sommelier qualification that is recognised worldwide, then hop abroad the SeaDream. You will be trained while you cross the ocean and by the time you are ready to disembark you will be a full-fledged sommelier. This year’s flagship event, for which we have surrounded ourselves with a passionate team, is Classic Event 2015. DOLCE Events will put fine dining and hospitality in the spotlight in an unprecedented manner. From 6 to 15 November Kortrijk is the place to be if you love Art, Lifestyle and Gastronomy. It’s all about enjoying, discovering and pampering. The chef of the third best restaurant of the world Peter Goossens and his team will be on hand to cook in a special setting created by Peter Vanooteghem. We already predict that this will be the event of the year! In this issue we also feature several interesting products and concepts. We tasted exclusive coffee at Café du Sablon. This year Belgocatering celebrates its 15th anniversary. We delivered a basket of products from Didess, Viva Sara and Altoni to Stijn de Vreese who set to work with them. In Knokke-Heist an artist challenged a chef while we discovered some typical regional products in West Flanders. Technology also lends a helping hand to gastronomy. Chefs can create the most delicious dishes with the unique Molteni range, the amazing Rational oven with its many high-tech features and the newest AEG.
Raph Van Loocke, the principal of Ter Groene Poorte, knows all too well that a career in gastronomy starts on the school benches. His students learn all the tricks of the culinary trade in the most modern and hygienic conditions in the recently opened “Huis van de Gastronomie”. This is where budding entrepreneurs are taught. Enjoy, enjoy, enjoy… or as our Portuguese friend Alfredo at Herdade de Matinha always says: “As simple as life is!” Ilse Duponcheel
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A LA CARTE Sweet seducer Pastrycook Jan Deschepper of Ten Dauwe creates an “Extra authentic experience” of home-made desserts
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amazing marquee... At the centre of the kitchen a huge
Before leaving for France, Stijn Devreese and Bernard
Molteni, the Rolls-Royce of stoves, the ultimate dream
Vandemoortele created dishes using Belgian top
of any chef.
Belgocatering’s 15th anniversary Belgocatering celebrated its 15th anniversary. 15 years
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Speciality coffee becomes the latest trend More than ten years since Coffee Company and about three years since Café de la Presse, owner François
of gastronomic catering milestones. Big international
Lafontaine thought the time had come to try his hand
names came and went, both customers and chefs.
at something new. He opened Café du Sablon at the Sablon in Brussels. A trendy hotspot that keeps up with
Sobriety is elevated to an art form Although not all that common, the principle is quite simple: an art gallery chooses a restaurant which in turn masterpiece. Our guests are Gallerie Zwart Huis from
the latest trend: slow coffee.
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Rational: high-tech but practical Automated cooking. No, no, the chef is right. But the material he uses is high-tech. Chef Frank De Wilde takes us to his kitchen at Gourmet Invent to show us what his
Knokke and Brasserie Bristol.
Rational oven can do. High-quality cooking, together
Green gold of Alentejo
with a whole array of different cooking techniques on
Manuel Fernandes Magalhães inherited a love for his
one and the same device.
land, countryside and fruit from his father. Manuel was interested in Herdade de Vale de Arca, a large farming estate with about 3,000 Limousin cattle. It wasn’t the mooing cows that won Manuel over, but the centuriesold olive trees.
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at ’t Kuipke, you weren’t going to find hamburgers with
Young Belgian chefs at “La Douce France”.
is inspired by the oeuvre offered to create a culinary
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In the VIP enclosure at the Six Days of Ghent Track Cycling onions this time. What you were going to find was an
products “Ce n’est qu’un au revoir“.
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Rolls-Royce of stoves
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Dolce Events inspire the Netherlands The Frima Product launch was at Finley, the idyllic white house, by the Loosdrechtse Plassen in Netherlands.
Belgian cuisine’s winning star is worn by Namur. Great victory for Simon Denis
BELGIAN PASSION FOR WORLDWIDE GASTRONOMY
COLOFON 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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Wine-tasting on an exclusive yacht The two exclusive SeaDream ships have been sailing the seven seas for the past thirteen years, and drop anchor in small picturesque ports. Since 2015 the shipping company has been organising wine-tasting sessions on board during nine different itineraries in the Mediterranean. A joy for anyone looking for a unique experience and culinary enjoyment.
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The House of Gastronomy: love for expertise Hotel and catering school Ter Groene Poorte has opened the House of Gastronomy. An investment that guarantees a broad gastronomic learning offer in a high-tech setting. This unique building fits entirely with the ethos of the hotel and catering school
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Lifestyle, art and gastronomy The idea behind Classic Event 2015 around the theme ‘for him and her’.
Intuitive cooking! Easy-peasy with the AEG- Pro combi.
“Don Juan” or “Femme fatale”? The terroir makes the difference, at least together with the love for the job at Mieke and Geert of La Gontarde.
100% West Flemish Discover the Gastronomic treasures of West Flanders with Stephanie Van Lancker, orchestrated by top chef Patrick Devos.
Collaborators Jan Agten Michel Alexandre Katia Belloy Isabel Boons Michael De Lausnay France Gavroy Stefanie Geerts Eline Haesel Christophe Lambert Peyo Lissarrague Sam Paret Joëlle Rochette Didier Van Dooren Henk Van Nieuwenhove Wouter Van Vooren General or administrative question info@dolcemagazine.be administratie@dolcemagazine.be Lay-out Hannibal www.hannibal.be Print Antilope Printing nv www.antilope.com Photos cover Michael De Lausnay Chef Christophe Nachtergaele Follow DOLCE Magazine, DOLCE Club and DOLCE community on Facebook and Twitter. 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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DESSERT HAS A GREAT IMPACT
ON THE GUEST’S OVERALL EXPERIENCE TEN DAUWE CATERERS SETS THE EXAMPLE…
A dessert literally is the cherry on the cake after a dinner and can make or break a party. All too often caterers do not pay sufficient attention to the desserts at large events. That is not the case at Ten Dauwe caterers in Aalter however. Chef Peter De Groote and his pastry chef Jan Deschepper swear by amazing desserts made with qualitative ingredients: fresh, made in house and with sufficient creativity. It’s a way of ensuring that their guests always return home feeling good. Text: Isabel Boons Photos: Jan Agten
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