volume 24 | £ 7.99 www.dolceworld.com Printed in Belgium

Photo: Bart Tanghe LET’S CELEBRATE THE OUTSTANDING CULINARY ACHIEVEMENTS OF SIX OF OUR FINEST WGS MEMBERS

Tom Aikens Hannes Tim Tibbitts Thomas Dorfer Hadassah Edouard Tiefenthaler Patterson Cointreau The youngest Founder and Owner of top res- Owner of Land- Independent food Legendary found- British chef ever owner of Rochini, taurant Flying Fish haus Bacher, and gluten-free er of Gourmand to be awarded a high-end in the Bahamas. a World’s Top 50 consultant from International. two Michelin Austrian table- restaurant. the USA. stars. ware company. WGS member WGS member WGS member WGS member WGS member WGS member since 2015 since 2014 since 2014 since 2013 since 2013 since 2013

The World Gourmet Society (WGS) is an exclusive, global club that welcomes food and wine enthusiasts of all backgrounds – from Michelin-starred chefs to food consultants and bloggers. Our regular newsletters showcase new culinary trends and honour outstanding achievements in the gourmet community, while our events offer a fresh perspective on food and hospitality for our members. Visit www.world-gourmet-society.com to join us. Tesi Baur

DISCOVER NEW CULINARY LANDSCAPES AND SUPPORT YOUNG TALENT

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Gastronomy Lifestyle LET’S CELEBRATE THE OUTSTANDING CULINARY ACHIEVEMENTS OF SIX OF OUR FINEST WGS MEMBERS Art

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Tom Aikens Hannes Tim Tibbitts Thomas Dorfer Hadassah Edouard Tiefenthaler Patterson Cointreau SOCIAL MEDIA The youngest Founder and Owner of top res- Owner of Land- Independent food Legendary found- British chef ever owner of Rochini, taurant Flying Fish haus Bacher, and gluten-free er of Gourmand Social to be awarded a high-end in the Bahamas. a World’s Top 50 consultant from International. media two Michelin Austrian table- restaurant. the USA. newsletter every and stars. ware company. website: WGS member WGS member WGS member WGS member WGS member WGS member members since 2015 since 2014 since 2014 since 2013 since 2013 since 2013 weeks to (linkedIn: 33.000 members)

digital copies members worldwide

The World Gourmet Society (WGS) is an exclusive, global club that welcomes food and wine enthusiasts of all backgrounds – from Michelin-starred chefs to food consultants and bloggers. Our regular newsletters showcase new culinary trends and honour outstanding achievements in the gourmet community, while our events offer a fresh perspective on food and hospitality for our members. Visit www.world-gourmet-society.com to join us. Tesi Baur Horecatel

SHARING Gastronomy Vermouth EXPERIENCES Masterclass

Exclusive Trip Casa Martini DISCOVER NEW CULINARY LANDSCAPES AND SUPPORT YOUNG TALENT and Gastronomic Turin Shine Golf Cub Olive picking at Vale De Arca Third edition of Dolce’s Petanque Trophee For Chefs (7 augustus) 3

1701_WGS_AZ_LY1indd.indd 1 02.01.17 15:28 64 06 Galerie Van Campen & Rochtus falls in love with Knokke-Heist A life-size brass sculpture by the hand of Natasja Bennink stands at Zeedijk 697A in Knokke-Heist looking rather fabulous. The first indication that there are plans for these premises. Galerie Van Campen & Rochtus, at this moment still located in the Dumortierlaan, will soon be moving to a new location with a sea view.

Unique distilling appliance at The Bistronomy The Bistronomy headed by chef Marc Clément is the restaurant of the future within Living Tomorrow. It is a test lab for numerous catering innovations and is above all an inspiring dining environment and networking hub.

22In Flemish 34 fields with No hospital fare, Belgocatering…. but comfort food In this three-part series in which we go in search of quality products with a soul, today The congregation of Alexian Brothers is a Bartel Dewulf takes a closer look at Limousin worldwide organisation devoted to caring for Puur. We visit cattle farm Vrielinck-Ally, part- the sick. Nothing is as important as serving an ner of Limousin Puur, and see with our own honest and tasty meal to patients in their care. eyes the splendour of the Limousin cattle.

Responsible editor // Jan De Kimpe // [email protected] // Sharkin Invest bvba // Editorial office // Abelendreef 11 - 8300 Knokke-Heist // [email protected] // www.dolcemagazine.be // Collaborators // Jan Agten // Isabel Boons // Michael De Lausnay // France Gavroy // 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 [email protected].

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.

4 Caterer Ten Dauwe shines at large-sca- le event ‘Night To Walk Again’ at Casino Knokke 50 An unforgettable night with glamour and glitter, a menu by mastercook Peter De Groote, copious amounts of champagne, show and dance… These were the ingredients of the ‘Night To Walk Again’ by Marc Herremans.

26 82 Hotel school moves Kasper Stuart heats up the coals in with the times! new barbecue restaurant Black Smoke The renowned Hotel- en Toerismeschool On 11 November, city brewery De Koninck opened its doors to a new trendsetter. Black Smoke (hotel management school) Spermalie in is a concept by Kasper Stuart and his Taste Restaurant group. Together with barbecue world Bruges is celebrating its 65 anniversary and champion Jord Althuizen they renovated the central tower of the brewery and turned it into a as is befitting to the school, this will not go by bar, barbecue restaurant and rooftop bar. unnoticed..

Maison Lemonnier: 102 an ode to nature It was on the beach in the beautiful village of Lavaux-Sainte-Anne, in the vicinity of the castle, that Eric Martin’s passion for cooking began. Here, he established the Maison Lemonnier which was renovated tastefully in 2016. 72 Triumvirate at ’t 42 Kantientje serves A cutting-edge debut for exceptional classics Knokke and environs may well be located in indispensible tools! the most north-eastern corner of our country Mastercook Patrick De Gendt is a household name. After creating but the region harbours veritable culinary furore with his restaurant Den Artiest in Roosdaal, he has now delights. ’t Kantientje in Ramskapelle for found his new challenge in Restaurant Populier in Gooik. Today, instance. this new meat and wine restaurant is the stage for a jam session between the brothers Thomaes from Château du Mylord and Patrick De Gendt.

5 Art Knokke-Heist Art Knokke-Heist is the event for the art lover. Many art galleries open their doors for two or three times a year to organise a vernissage weekend on the first weekends of the summer, autumn and Easter holidays. The next edition will take place on 1 and 2 April.

Follow Knokke-Heist on Facebook via www.facebook.com/KnokkeHeist and stay up to date of all that’s happening in the seaside resort!

6 Knokke-Heist

Galerie Van Campen & Rochtus falls in love with Knokke-Heist… “The seaside town is undoubtedly a synonym for beauty, in the area of art as well as gastronomy”

Text: Isabel Boons | Photos: Jan Agten

A life-size brass sculpture by the hand of Natasja Bennink stands at Zeedijk 697A in Knokke-Heist looking rather fabulous. The first indication that there are plans for these premises. Galerie Van Campen & Rochtus, at this moment still located in the Dumortierlaan, will soon be moving to a new location with a sea view. We met the owners, Minneke Van Campen and her husband Erwin Buys, in their new exhibition space which soon will undergo a thorough renovation. Afterwards we go and have lunch with this dynamic duo at Tomatous, their neighbours in the Dumortierlaan. The honest and pure cuisine of chef Tom Vermeire blends in effortlessly with Minneke and Erwin’s vision….

7 Galerie Van Campen & Rochtus was “We have been working with Natasja for established in 2002 by Minneke Van Campen 15 years and she has become very famous and Luc Rochtus. Luc was and still is a collector in The Netherlands. We have commissioned and Maecenas of the work of Jef Van Campen. her to make this sculpture, which was quite Today Luc Rochtus is still a silent partner. a challenge for the artist, artistically and The gallery represents contemporary artists technically. But the result surpassed all our from all over the world and particularly expectations. We will be placing the sculpture looks for young talent. Figurative painting, outside during the opening weekend on sculpture and photography are part of the 1 and 2 April as an eye catcher for the guests. collection. Minneke originates from an arty On top of that, Natasja is going to reduce the family and as a child she organised numerous sculpture to sell it as a ‘gadget’ for a small price vernissages exhibiting the work of her father, during the opening weekend. This coincides Jef Van Campen. Later on the locations became with Art Knokke-Heist, the renowned event more and more professional and the interest where various art galleries host vernissages grew too. That Minneke would one day own her during the same weekend. But if all goes well, own gallery was a given, because as well as her we will be at Zeedijk from the end of February.” arty father, her grandfather founded among others the Koninklijke Poppenschouwburg Beauty of the sea Van Campen (Royal Puppet theatre). And In 2012 Minneke and her husband opened if we travel back in time far enough, we find their gallery in the Dumortierlaan in Knokke. Jacobus Van Campen who designed the “We noticed that a lot of people from Antwerp Amsterdam town hall. In recent years, Minneke’s went to Knokke to enjoy the beauty and husband has also been actively involved in the peace of the sea”, says Minneke. “Moreover daily management of the galleries. “Originally Knokke-Heist is known as an art city. The we started in the Verschansingstraat in passion for beauty is engrained into the seaside Antwerp and in 2013 we moved to the town as it were and this has always appealed Leopold de Waelplaats, opposite the Museum to artists and galleries. More than 70 galleries voor Schone Kunsten. In 2012 we also opened on two square kilometres is quite something. a second location in the Dumortierlaan in Moreover our customers told us they travel Knokke-Heist. Today we are on the eve of to Knokke especially for the art. When it a new adventure and we are moving our comes to diversity, Knokke-Heist can certainly gallery to the Zeedijk. This fabulous location compete with a metropolis. Also when it comes will become the new home for our artists to restaurants and gastronomy, we are very Jef Van Campen and Natasja Bennink, as spoilt here, and that is of course a great added well as Willy Verginer and his sons Matthias benefit”, says Minneke enthusiastically. and Christian, Jantien de Boer, Graeme Wilcox, Eddy Stevens and the photographer Tomatous or rather Tom for all! Kim De Molenaer and many others.” Imagine: a good neighbour where you can eat well too. Well, that is the case for Minneke and Ode to love Erwin. Because every time they are in Knokke, At the moment, a life-size brass sculpture is the they always go and have dinner at Tomatous. only thing in the empty gallery on the Zeedijk. This cosy and contemporary restaurant owned The artist is the Dutch Natasja Bennink, the by Tom Vermeire and Caroline Debruyne stands models are Minneke and her husband. “An for an honest and pure fusion cuisine which ode to the love for each other”, they tell us. they tune to their carefully selected wines. This

8 restaurant has been at the Dumortierlaan 83 for 7 years. Caroline looks after the diners in the restaurant while Tom creates fabulous dishes in the kitchen. The name ‘Tomatous’ hides the fact that Tom likes to cook for his guests in a way that is accessible to everyone. In other words: top quality with top products at a more than affordable price. “Tomatous also has a terrific outside terrace. In the summer it is great to sit on Tom and Caroline’s terrace and keep an eye on our gallery. That is certainly something we will miss after our move to the Zeedijk”, Minneke laughs. “Tom’s pure and honest cuisine deserves recommendation. The Pasta Bellota is delicious and the Eastern “De overdaad” (Maaike Cafmeyer) - Uit de reeks La Clé Du Boudoir © Filip Naudts Clé Du Boudoir © Filip La - Uit de reeks Cafmeyer) (Maaike “De overdaad” fish soup and the fresh tuna with stir fried vegetables are certainly dishes to come back to Tomatous for”, Erwin decides.

www.myknokke-heist.be www.facebook.com/KnokkeHeist www.galerievcr.be www.tomatous.be

9 Tuna

INGREDIENTS 160 g fresh tuna per person // stir fry vegetable of your choice // garlic // shallot // chilli pepper // ginger // lemongrass // coriander // wasabi // rice noodles

PREPARATION Cut all the vegetables in a fine brunoise, stir fry them with the garlic, shallots and the herbs. Add the rice noodles. Briefly fry the tuna on a hot plate. Place the tuna on and around the vegetables on the plate. Finish with wasabi dressing. Pasta Oosterse Bellota vissoep

INGREDIENTS INGREDIENTS Iberico Bellota ham // tagliolini // shallot // poultry stock // white wine // garlic // shallot garlic // spring onion // cherry tomatoes // // spring onion // chilli pepper // coriander basil // parsley // salt/pepper- seasoning // // red pepper // courgette // broccoli // Parmesan cheese aubergine // shrimps // prawns // tuna // cockles, if any PREPARATION Boil the tagliolini until ‘al dente’ and fry PREPARATION the garlic and the shallot. Add the cherry Cut all the vegetables in brunoise, fry the tomatoes and the spring onions. Drain the garlic and the shallot, deglaze with white pasta and add to the vegetables, add fresh wine and add the poultry stock. Add the basil. Season with salt and pepper. Add the prawns and any cockles. Fry the tuna pasta to the ham and finish with Parmesan and the shrimps and place on top of the cheese. vegetables. Garnish with coriander. 12 Bru

“Catering is all about constant innovation”

Text: Valérie Couplez | Photos: Jan Agten

The fact that the walls at Eleveurs in Halle carry with them a history of 120 years, is hard to believe when you first enter the premises. The interior is bright. And the head of Manager Andy de Brouwer is full of new ideas. This resulted in a book which Andy wrote together with his chef, Michel Borsy: ‘Cocktail a night’ with a number of very surprising drinks. A look at the man who is a creative centipede.

For years, Les Eleveurs has been a household exactly what gives me the energy I need to stay name in Halle and environs. Even though the here, with both my feet grounded in the earth. restaurant has reinvented itself several times already, the same warm heart keeps the family values high. In 1897 its name referred to the Extracurricular activities breeders of the famous Brabant draught horses. give me the idea of Undeniably, the stables and coach house were spreading my wings. an asset for the former hotel. Four generations and two world wars later the building still attracts all those looking for a relaxing Noble cooking waters in cocktails experience. Siblings De Brouwer make sure it One of those extra activities which Andy all runs smoothly. As sommelier, Andy looks after recently undertook was the book ‘Cocktail a the restaurant, and Amanda takes care of the night’, published by Manteau. It was awarded a hotel. Although catering is in their blood, it was World Cookbook Award at the end of December. not self-evident that they would succeed their “These cocktails are made from the viewpoint of parents. “It is a knife that cuts both ways, this will the sommelier, using beverages often forgotten always be my place, the location where I grew by bartenders such as sherry, port and madeira, up, where my grandfather taught me to drink putting them back in pole positions where wine, where there are so many memories. But they belong. These are drinks full of flavour, if my parents hadn’t had this business, I would but with less alcohol, so everyone can enjoy probably have taken on other opportunities and them without feeling guilty. I also wanted to ended up most likely somewhere abroad. That use the cooking waters of the kitchen and lift is why I need extracurricular activities, to give those into something new: the cooking water me the idea of spreading my wings. And that is of rice, vegetable juices, stocks, langoustine

13 gravy … That is why I collaborated with my chef even attempt to achieve the gastronomic level Michel Borsy. There was a lot of freestyling, but of Bru. I know of nobody who would refuse to we had great fun experimenting and coming drink it.” up with names. This book takes us between two worlds really. The sommeliers will hate me for daring to cut into those wines, and the If there are no young diners bartenders will frown because I dare to enter in your restaurant the their world. It will be a battle on two sides, but danger is you will disappear I love it. I want to try new things and find new off the map frontiers instead of publishing the umpteenth book on wine. I am hoping the chefs will grant me some respect”, Andy winks. Hard days and goosebumps A business of 120 years old means that not Dusting off everything was sunshine and roses. Andy: He was brought up with a love for wine. “Soft “Every generation has had hard days here, but drinks at the table was not done here. As a small we always believed that the investments that boy I was served a small glass of wine at dinner. were made, would pay off. It is strange to think Admittedly with a lot of water, but the older I how many people have dined here, how many got the less water I got too”, Andy laughs. “At plates emerged from that kitchen, how many parties or special occasions I was sent into the waiters and chefs worked here. When you bring cellar to go and dust off an old Bourgogne. together some people who worked here, that is To me it tasted of old mothballs. It had lost its when you realise what kind of impact a business flavours and its fruit, only its prestige remained. like ours can have on the region. It is nice to see It is the same when you do business. You should how many people flourished after they learnt never just sit down and rest and become dusty. the tricks of the trade here. Recently a lady Catering is all about constant innovation and of 92 visited from Sint-Niklaas, she wanted to modernising, on the plate as well as in the glass, celebrate her birthday here, because she had at the table and in the restaurant. Otherwise you both celebrated her first and second communion will die with your clientele. On a Saturday night I here. She even knew my great grandfather. That like to take a look at the diners in the restaurant, was a goosebump moment.” and if there are no young people present, you are pushed to the side and the danger is you www.les-eleveurs.be will disappear off the map.” For the time being, www.bru.be there is no danger of disappearing: Les Eleveurs can count on a large business clientele. This is due to the artistry of chef Michel Borsy in the kitchen. The menu of Les Eleveurs reads like the philosophy of its owner: classic with a modern twist where a lot of cutting and preparation takes place at the table in the restaurant. And you’ll always find a bottle of Bru on the table. Andy: “We try to be as chauvinistic as possible in our kitchen. That is why we absolutely wanted a Belgian water, but we would not settle for less than top quality. In my opinion, no other can

14 Andy De Brouwer and Michel Borsy, Cocktail a Night ISBN 9789022333099 | 144 pages | € 19.99 | Bound Published at Manteau

15 Negroni Virgin

1 LITRE Snack: artichoke with tapenade of black olives INGREDIENTS INGREDIENTS pomegranate // 5 g hibiscus tea (using 25 cl hot water) // 1 artichoke per person (small Italian artichoke) // Olive oil // Orange zest // 1 clove per person // 1 star anise per person // water or poultry stock // 100 g black olives // Juniper berries // soda // dried rose 5 g caraway powder // 1 anchovies // 5 g tomato concentrate // 5 basil leaves // 100 g parmesan shavings per person // salt for 1 litre fake gin 100 g juniper berries // 1 large artichoke PREPARATION Cut away the leaves of the artichoke with a serrated knife. PREPARATION Cut the stem and remove the choke with a melon baller. Heat the oven to 150 °C. Juice the pomegranate. Infuse the Fry the artichoke in a dash of olive oil. Add a pinch of salt. hibiscus tea with the zest of orange, burnt clove and star Moisten with poultry stock or water. Boil for 15 minutes and anise. Bruise the juniper berries and save the juice. Prepare leave to cool. Make the tapenade of the black olives. Blend the fake gin. Grill the juniper berries in the oven with the the olives, caraway powder, anchovies, tomato concentrate grated raw artichoke. Leave to dry out. Put in a cooking pot and basil in the blender. Fill the artichoke with the tapenade with cold water, reduce for 10 minutes on a medium heat. and finish with parmesan shavings. Sieve. Fill the glass with ice cubes, add 2 cl pomegranate juice, 2 cl hibiscus tea, 2 cl juniper berry juice and 2 cl fake gin. Stir extensively, add soda and garnish with orange zest and a dried rose.

16 Atlantic Seawater

+/- 6 GLASSES Snack: Deep-fried oysters with confit tomatoes INGREDIENTS INGREDIENTS 1 bottle of 75 cl sherry (organic, manzanilla/ fino) // 3 oysters Cherry tomatoes // Olive oil // 1 twig of rosemary // // 100 g oyster meat without liquid (about 12 oysters) // 1 clove of garlic // 1 bay leaf // 150 ml cold sparkling water // 10 ml lemon juice // 50 ml water // 50 g sour cream // 100 g rice flour // 1 egg yolk // 6 oysters // Oyster shells // 1 sheet of nori A few lovage leaves

PREPARATION PREPARATION Pour the sherry in an empty water bottle. Catch the liquid First confit the tomatoes. Preheat the oven to 90 °C. Put the of the three oysters and sieve using a cheese cloth. Add to tomatoes in a shallow pan and submerge them in olive oil, the bottle of sherry and leave to cool in the fridge. Make add the rosemary, garlic and the bay leaf. Uncovered, slowly the espuma. Put the oyster meat, lemon juice and water in a cook in the oven for 2 hrs. Leave to cool in the oil. Make a blender and blend. Add sour cream and blend again briefly. tempura batter by whisking the sparkling water with the Sieve through a fine sieve and recuperate the mass. Pour rice flour and the egg yolk. Dip the oysters in the batter and into a siphon and add 2 cartridges N2O. Divide the sherry deep-fry. Pat the oysters dry with kitchen roll to soak up the among 6 glasses, without ice. Spray the espuma on the superfluous fat. Serve the oysters in the shells with some sherry. Garnish with small pieces of nori. lovage leaves and a few confit cherry tomatoes.

17 é-Gourmets

In search of the terroir with e-Gourmets Gastronomic products straight from the producer

Text: Isabel Boons | Photos: Jan Agten

E-Gourmets is an online platform, established in 2015, for the promotion and distribution of terroir products, straight from the producer. The ‘community’ is made up of carefully selected suppliers and aficionados of authentic products which have been produced in a sustainable and artisan way. This idea is simple: founders Mickaël Curci and Noël Russo want to use new technology, i.e. e-commerce, for selling local, artisanal products. In doing so they want to bring the real flavour of the French gastronomy closer to the consumer. Dolce visited their pop-up “Comptoir des Dénicheurs” in Paris.

E-Gourmets offers top quality products which they want to share with the world. “Our which cannot be found in the supermarkets objective is to put the producers, their work, or other shops, but are only offered online via their products and their history first. We want e-gourmets.fr or via various events such as their to make top quality easily accessible to the pop-up store in 9 Rue Pierre Dupont in Paris private individual or the professional”, says Noël (16 to 24 December). Wine producers, cheese Russo. “Think about various champagnes, wines, farmers, artisanal growers, local farmers etc. turn spirits, delicatessen, cheeses, products from e-Gourmets into a platform full of exceptional the sea, tapenades, jams, foie gras etc. Every products. The founders have completely possible gastronomic product is interesting to different backgrounds. In a former life, Mickaël us as long as it complies with the philosophy of was an estate agent and Noël worked in e-Gourmets.” management consulting for 10 years. They do have one thing in common however, and that is La bonne bouffe the boundless passion for local quality products Noël and Mickaël opened a temporary shop for

18 19 20 the festive season in a quiet area close to the In other words, the first criteria in order to be Canal Saint-Martin in Paris. Customers were part of e-Gourmets is their sustainable way of able to discover and taste new products – such working, the second is that they need to seduce as a new Côtes de Blaye, specially selected the taste buds of our e-Gourmets connoisseur cheeses for the holidays or delicious oysters and last they must be prepared to join us on a from Yvon. Even the bread from Le Pain de la new adventure”, says Noël. “It can also be done Liberté was specially selected by e-Gourmets the other way round”, Mickaël adds. “If a chef and was made with leaven based on quinces, asks us for a certain product, we do all we can to 100% natural and artisanal. Noël and Mickaël meet his wishes and look for a local producer or are constantly looking for quality products to farmer who fits in with our philosophy.” add to their e-shop. Upon entering the gallery, “Our main aim is to transfer the love of the we see a businessman enjoying ‘la bonne producer onto the consumer who really bouffe’, no industrial products here, but real top knows the meaning of true enjoyment”, Noël quality products with the flavour of the terroir concludes. where they were created. A little bit later a woman enters looking for a jam ‘with the taste www.e-gourmets.fr of yesteryear’. A local resident is searching for a unique wedge of Comté cheese for his Christmas dinner. “This is where we fine real products”, they tell us. “Unique culinary finds which make the difference in a dish or during a dinner.” “This is the second time we have opened a pop-up shop”, Mickaël says. “The fun thing is that we also get the opportunity to meet our customers or customers-to-be and we can tell them about our products personally.”

With love for the terroir Mickaël and Noël also call themselves ‘dénicheurs des terroirs’ or better, those who are passionately looking for unique terroir products. “We always visit the producer. Those who can gain our trust, have a number of important points in common. First and foremost they are sustainable companies, they respect nature and the environment they are located in. In addition, they respect local traditions, but they manage to put their own stamp on the product. Moreover their products are not available in the big chain stores and they like to introduce their products to the consumer at fairs or local events. Of course they must be interested in doing business with us in order to find a new distribution outlet for their products.

21 22 Belgocatering

In Flemish fields with Belgocatering… Offering top quality with Limousin cattle and Izegem Cuckoo

Text: Isabel Boons | Photos: Henk Van Cauwenbergh

In this three-part series in which we go in search of quality products with a soul, today Bartel Dewulf takes a closer look at Limousin Puur. We visit cattle farm Vrielinck-Ally, partner of Limousin Puur, and see with our own eyes the splendour of the Limousin cattle. We also find out all about breeding Izegem Cuckoo in Tielt, a local delicacy which not only yields tasty eggs, but also flavoursome meat. Next we head to the West Flanders polder village of Schore where we are invited to discover Philippe Soete’s sustainable farm.

23 In 1998 Philippe Soete and his wife Pampered animals Philippe Soete: “The added value of Limousin Veerle Nollet started their farm in the West The Limousin cattle in Tielt are pictures of Puur is undoubtedly that we personally are Flanders polder village of Schore with twenty health, the stables are sparkling clean and involved in every step of the process; from gold red cattle from the French Limousin the carer Pierre would, so to speak, die for growing the crops, to breeding the animals region. Philippe wanted to realise his future his animals: “We do everything we possibly and personally delivering them to the vision, which back then was far ahead of can to make the cattle’s lives as pleasant customers.” its time: expand the local cattle population as possible. Their feed comes from our and breed with healthy food in a natural own cultivation with alfalfa, spelt and beet environment in a sustainable way. It has untouched by pesticides. They eat corn, “Belgocatering always already been 15 years since Belgocatering wheat, sugar beets and hay from our own goes in search of the and Limousin Puur found each other in their farm. Their health is monitored closely – passion in man which passion: a boundless passion for top quality! even the rumination is studied. Antibiotics results in an unsurpassed “To me, the person behind the product is are a big ‘no no’ and we do not opt for quality” just as important as the product itself”, c-sections at birth. All the calves are fed says Bartel Dewulf. “This results in a unique with the mother’s first milk or colostrum. collaboration and direct purchase politics Not only does that milk contain antibodies, Izegem Cuckoo which we at Belgocatering set great store it also contains white blood cells, nutrients During our visit in Tielt we saw that by. Limousin Puur meat distinguishes itself such as protein, fat, minerals and vitamins. preparations are in full swing for breeding by its dark deep red colour and the clear This way the calf is given the best start to be Izegem Cuckoo. This Flemish breed was marbling.” able to grow into a fabulous bovine.” recently given a new lease of life and combines its meat quality with excellent egg

24 laying like no other. “We are always in search point”, adds Pierre. “It is a very sedate breed of the best”, says Bartel Dewulf. “And Izegem with a superior meat quality, firm and pink Cuckoo fits in that picture perfectly. Because in colour. But their eggs are also fantastic.” Limousin Puur will also be responsible for breeding and supplying these chickens I “And that is exactly why Belgocatering wants will be assured of the quality. Our year-long to put this breed on the menu in our kitchens, because only the best is good enough for our customers”, Bartel concludes. “Mutual trust and passion for the www.belgocatering.be product based on our www.limousinpuur.com collaboration”

relationship is based on trust and I can be sure that Philippe and his partners will once again deliver a top product. It is a big project which is being started up again on a See the atmospheric very small scale with lots of love.” “Indeed pictures we did start with putting the chickens in via QR-code small coops we built ourselves, as a starting

25 Spermalie

Back to nature at Spermalie Bruges… Hotel school moves with the times!

Text: Isabel Boons | Photos: Bart Tanghe

The renowned Hotel- en Toerismeschool (hotel management school) Spermalie in Bruges is celebrating its 65 anniversary and as is befitting to the school, this will not go by unnoticed. Numerous activities have already taken place and more are planned. This way Spermalie proves that it keeps on investing in the school and its students. Moreover Spermalie is also a pioneer concerning their study subjects and approach. In September a course ‘Pure Cooking’ started. Herbalist Chef Frank Dehens, takes his students into nature and teaches them what cooking really is all about.

26 Nature in all its facets Exploring in the vegetable and herb garden, looking at nature and feeling, harvesting and processing it in an honest and pure recipe, those are the ingredients of the new adult education course ‘Pure Cooking’ at Spermalie in Bruges. A course which fits in perfectly with the spirit of the times. More and more we see that in professional kitchens they are going ‘back to basics’ and that a pure and honest cuisine is leading the way. No frills or lab work, but a plate full of ingredients, prepared yourself, which came straight from the garden. Chef Frank Dehens, a barrel full of knowhow and passionate about nature in all its facets, knows as no other how to impart his knowledge to his course participants. “The point of this one-year course is that we go completely back to nature. We use as much as we can from our own vegetable garden. We also prepare everything ourselves, from vinegar, oil to mustard and ketchup. We also grow our own herbs, we dry them and powder them. We pickle vegetables and make pickles. In other words: we use as few external products as we can in this course. From a passion for gastronomy we start working with pure basic ingredients and when we prepare fish and meat, we use the lesser well known fish from our own sea and beef and pork which are reared at a local farmer to the rhythm of nature.”

Back to the essence We are undoubtedly seeing a whole new movement emerging in the kitchen. Away from all the chemical preparations with a renewed respect for nature. It is with this in mind that ‘Pure Cooking’ was established.

“Four years ago we started with our own herb garden, and later on we added our own vegetable garden. The wealth of produce yielded by the herb and vegetable garden

27 are the basis for our recipes and dishes. use all our preparations in our own recipes. training. The school is celebrating its 65th We really do go back to the essence and So today we are going to prepare a hare loin, anniversary. determine from that what cooking really with fermented red cabbage and sauerkraut. Filiep Defraye, general director: “To celebrate is like. From September to November we We combine mackerel fillet with pickled we are organising special events throughout spent quite some time in our garden and we onion, pickles and a nut crumble. Everything the school year. We started in September prepared vinegars, oils, jams, various herb we use comes from our own garden and the with a day trip to the Efteling theme park mixtures, etc. From December to February other ingredients have been reared in a pure and we are taking our students from our we will process all our prepared products and honest way.” one-year course for waiter and cook to dine in pure dishes and at the start of the spring out at restaurant De Herborist. In October we will go back to harvesting. We also teach The results even surpass our wildest we organised ‘Dwars Door Spermalie’ various preservation techniques, such as expectations, this is what gastronomy should (Straight Through Spermalie), a kind of urban fermenting and sterilising, as well as the art taste like all the time… trail through our school whereby students of pickling and smoking. We work completely were sponsored. The proceeds went to in sync with the seasons whereby nature Party all year long! Red Nose Day. We also organised a historic is our biggest guide”, says Frank Dehens Undoubtedly Spermalie is a widely-known Christmas market and our school banquet enthusiastically. “Moreover there is such a name in the world of gastronomy and has will take place on 17 February at Domein great synergy in the group, seeing as we can grown into a veritable knowledge centre in Vossenberg in Hooglede where there will all learn from each other. Of course we also the contemporary kitchen and restaurant be a performance of the Dutch Academy of

28 Performing Arts (DAPA) from Den Haag. In Queen Mathilde. The school catered for the the run-up to the Open Dagen (Open Days) reception of 3000 guests with no less than of Spermalie we are organising a ‘flash mob’, 15 000 appetisers. The 11 part series of “De or a surprise act at a secret public location, in Nieuwe Garde” on VTM was a very exciting March. And last but not least we are working event for this school too. As a gastronomic on a ‘digital glossy’, a digital magazine where school we are proud that we can give everyone will be able to see all our activities students a taste of experiences which they via photos and videos.” will not have a chance to experience every day. This way pupils can test their knowledge Stepping stone to the reality and we prepare them as well Hotel- en Toerismeschool Spermalie is the as we can for the real thing”, Filiep Defraye perfect stepping stone for a job in catering. concludes. Apart from a fascinating education, the school also offers numerous opportunities www.spermalie.be to gain experience which allow the students More about to get to know the culinary world. “One Spermalie via QR-code of the highlights for me was without doubt the wedding breakfast of King Filip and

29 Hare – red cabbage – sauerkraut – sweet potato – watercress

INGREDIENTS hare tenderloin sweet potato and chard 1 hare tenderloin // 1tbsp mustard // 5 juniper berries // 4 sweet potatoes // sushi vinegar // black pepper // rapeseed oil // 20 coriander seeds // 20 black peppercorns // 1/4 cinnamon stick // sea salt // cumin // butter // chard 1 star anise // 1tbsp Maldon sea salt // 1orange zest peel // 1dl red wine // 4 dl game stock or dark stock // butter // Peel the sweet potatoes, and slice one sweet potato into thin slices. juice of fermented red cabbage Marinate the slices with the other ingredients. Season well, put in a vacuum bag. Dice the other sweet potatoes and put them in Add the herbs to a dry non-stick pan and fry briefly until the aromas the oven until they are lightly coloured and cooked. Add a sprig of are released. Put them in a pestle and mortar straight away and rosemary and thyme during cooking. Remove the herbs and blend grind them very finely. Add the mustard at the last moment. Fry it in the thermomix until smooth. Season with the ingredients. Add the loin on the stove until it has a good colour, place in a baking the purée to a piping bag and keep warm. Briefly sweat a few leaves dish and rub the spice mixture all over it. Put in the oven at 160 °C of chard and season with black pepper, salt and nutmeg. until the desired cooking time is achieved (approx. 5 min for pink). Cover the meat and leave it to rest for about 15 minutes before watercress and potatoes carving it. Deglaze the frying pan with the red wine and the red 1 bunch watercress // hollandaise sauce with 4 yolks // potatoes cabbage fermentation juice and let it boil and reduce until there is hardly anything left. Add the stock and a tablespoon of the mix. Let Blanch the watercress and revive it in ice water. Squeeze it well to everything infuse gently for half an hour. Strain the gravy through a remove excess water and purée in a tall beaker, with a handful of fine sieve and finish with a knob of butter. Season well. ice. Prepare a hollandaise and finish it with the purée at the very last moment. Peel and wash the potatoes carefully, slice them in waffle red cabbage and sauerkraut potatoes and deep-fry them once. Lightly salt. red cabbage // butter // sauerkraut // white wine

Sweat the fermented cabbage in a knob of butter and season well (taste!). Separate the juice and set it aside. Bring to the boil a knob of butter with some wine. Add the sauerkraut and heat it. Season well.

30 FERMENTED VEGETABLES Sauerkraut (of white, green or red cabbage) 1 kg white cabbage // 20 g salt

Shred the cabbage as finely as you can. Mix the cabbage with the salt and leave to stand for 20 minutes. Put the cabbage in a cooking pot and lightly bruise it. Ensure there is a weight on it (plastic bag with salt water, sauerkraut stone,…). Cover with a cheese cloth and an elastic band. Leave to ferment at room temperature for three days. Depending on how sour you want it, you can add a few days or even weeks. Put it in the fridge once you think it is sour enough. If not, leave out for a while longer.

Red cabbage and apple 1 kg red cabbage // 20 g salt // 35 g sugar // 1 large onion // 3 apples // 1 tsp cinnamon

Shred the cabbage, apple and onion as finely as possible. Mix the vegetables with the salt, cinnamon and the sugar and leave to stand for 20 minutes. Put the cabbage in a cooking pot and lightly bruise it. Ensure there is a weight on the cabbage so it is completely submerged in the sauce (plastic bag with salt water, sauerkraut stone,…) Cover with a cheese cloth and an elastic band. Leave to ferment at room temperature for three days. Depending on how sour you want it, you can add a few days or even weeks. Put it in the fridge once you think it is sour enough.

31 PICKLES 150 g cauliflower // 50 g cucumber // 100 g carrot // 200 g pearl onions // 100 g white celery // 100 g pickled gherkins

Clean the cauliflower and cut into small florets. Dice the cucumber, without the seeds. Dice the carrots. Clean, peel and cut the pearl onions to the same size as the cauliflower florets (generally into 4 parts). Finely dice the white celery (slightly peel the celery!) Dice the gherkins.

3 dl wine vinegar // 2 dl water // 100 g sugar // 2 tbsp mustard seeds // 1tbsp curcuma // black pepper, salt // 1bay leaf

Bring all these ingredients to the boil. Infuse for 5 minutes. Add the diced vegetables. Boil briefly.

15 g arrowroot // water

Dissolve the arrowroot in a bit of water. Add to the boiling mixture. Bring it all to the boil for a moment and mix well. Add the boiling mixture in sterile jars and seal. Put it in the fridge for 3 weeks. This can also be done vacuum. For this recipe gently warm the pickles before serving.

32 Mackerel – pickled onion – pickles – pawpaw – nut crumble

INGREDIENTS mackerel pawpaw 2 mackerel filets // 1 pawpaw // 40 g coriander seeds // 15 g salt // Pulp pawpaw // 1 lemon // 5 dl sugar water // 4 bay leaves // 20 g black pepper // 5dl water 1 g agar agar per dl purée

Clean the mackerel. Remove the seeds from the pawpaw and add Mix the pulp with the sugar water until it is very fine. Freshen up approx 20 seeds to the mix of coriander seeds, salt, bay leaf, black with lemon. Measure well and add the agar agar, bring to the boil pepper and water. Keep the rest of the pulp to the side for the briefly and leave to cool. Blend, put in piping bag. purée. Mix all the ingredients well. Put the mackerel in an oven dish and pour the marinade over. Cover well with cling film and put in the fridge for 24hrs. pickled onion 1 red onion // 1 dl apple vinegar // 1 el sugar // 1 el salt // black peppercorns // coriander seeds

Peel the onion. Cut in nice thin slices and pop out the rings. Arrange in a glass jar. Pour the rest of the ingredients in and place in the fridge. Leave for two days. nut crumble 100 g hazelnuts // 100 g wasabi nuts // 100 g walnuts // 2 onions // milk // flour

Briefly mix the nuts. Slice thin slices of the onion, cover them in milk and flour. Deep fry until crispy and golden. Leave to cool and briefly mix them into the nuts.

33 Rational

“No hospital fare, but comfort food because of our VarioCooking Center MULTIFICIENCY®”

Text: Isabel Boons | Photos: Michael De Lausnay

The congregation of Alexian Brothers is a worldwide organisation devoted to caring for the sick. Nothing is as important as serving an honest and tasty meal to patients in their care. Every day, chef Tim Oosterlinck prepares 650 – in the future this will go up to 850 – meals in the professional kitchen of the Alexianen Zorggroep in Tienen. Recently the kitchen underwent a complete renovation and Tim had one particular demand: putting in 3 VarioCooking Centers®…

Outgrown the kitchen… warm meals. In other words, renovating our Tim Oosterlinck, chef and deputy head of the old kitchen was a must. In 2012 a study was central kitchen of the Alexianen Zorggroep in conducted by GM-Advies GCV to renovate Tienen has been working in the professional the old kitchen. Our aim was to build a kitchen kitchen of the Psychiatric Clinic Alexians in capable of serving 800 meals. Tienen for 18 years. “When I started here, the “As consultancy agency we first and foremost kitchen was brand new, and now, after so many looked at what was needed” Gino Mouton, years, the kitchen has been refurbished once manager GM-Advies GCV, adds. “We worked again. Because the care group has expanded out various scenarios and concluded that so much, we literally outgrew our kitchen. At a warm line in bulk was best suited to the the moment we cook for about 650 people: the demands of the establishment. Tim is someone psychiatric clinic and two retirement homes. who cooks à la minute in a warm line and that But that is not all, because we are in the middle is why we opted for the Rational VarioCooking of building a brand new retirement home and Center®. This appliance meets Tim’s demands service flats. This will mean that by October perfectly as well as being capable to process next year we will be providing 850 people with large quantities.”

34 All in one! The kitchen was given a complete makeover using the expert advice provided by the consultancy agency GM-Advies GCV. The result is a state-of-the art professional kitchen which can easily deal with large quantities. “In our kitchen, everything is big”, chef Tim Oosterlinck laughs. “Big cauldrons, 7 Rational combi steamers and 3 Frima VarioCooking Centers®. I absolutely wanted to have the VCCs because they ensure you can make the difference. For instance it was not possible to brown the meat in our previous roasting pans, but now we can. The VarioCooking Center MULTIFICIENCY® 311 is perfectly capable because this appliance has the power to prepare large quantities. Previously we were not able to fry our stewing meat, or brown the mince for the bolognaise sauce, which didn’t mean that our dishes weren’t tasty, it just looks better now. A plate that looks inviting to eat is eaten much quicker! Moreover the VarioCooking Center MULTIFICIENCY® 311 is a real workhorse thanks to its short heating up, cooking and cooling down times. Within seconds the machine is ready for use and cleaned. Apart from that, the functionalities of several conventional kitchen appliances have been merged into one ultra efficient appliance. Boiling, frying, deep-fat frying, cooking at low temperature, preserving and even cooking sous-vide: it can all be done with the one appliance. It is fast, efficient, has more flavour and the appliances can easily deal with our copious quantities. For example, we can prepare 120 kg of meat stew in 50 minutes.”

Unsurpassed heating capacity Thanks to the heating capacity of the VarioCooking Center MULTIFICIENCY ® the base is warm and ready for use within a few seconds. The variable reserves of power means that 40% more meat can be browned than in a traditional industrial saucepan. The meat juices are not wasted: this means better quality

35 dishes and 17% less loss in weight. Cleaning is look forward to dinner times, which makes it done effortlessly within a few minutes. As such all the more important that we can serve them the next preparation can be started without something tasty!” much waste of time. www.rational.be Tim Oosterlinck: “Our focus is not on serving www.alexianentienen.be ‘hospital fare’ but to give a little bit a feeling of www.grootkeukenadvies.be comfort to our patients and we are perfectly capable of doing so with the VCCs. If a patient with an eating disorder comes and thanks us for the delicious food after they are discharged, we are reminded once again why we do our utmost every day again and again. Our staff deserve a medal, but also the management board and Rachel Thiry, department head, ensure that all goes smoothly.”

Home cooking “We always try and produce food as if it was made at home”, says Tim Oosterlinck. “So today we have veal ragout on the menu, a real See the atmospheric Flemish classic which should give our patients pictures the feeling they are eating food that they via QR-code would have had at home! Moreover they really

36 my party, done right

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37

FEM_00920_22 - ad dolce magazine.indd 3 30/08/16 16:35 Belgocatering

Belgocatering ready for the future! “It will all stay the same”

Text: Isabel Boons

2016 was a special year for Belgocatering. First of all, the luxury caterer was taken over by Creia, an Italian catering giant with 22,000 employees. This gave Belgocatering more financial clout to invest and keep on growing. On 1 December the 7th edition of the Belgocatering Gault&Millau guide was launched by Volvo Trucks in Sint-Agatha-Berchem, chef Peter Asaert finds himself on the home straight to the final of Bocuse d’Or in Lyon and fish restaurant Kelderman was awarded its first Michelin star.

The top company from Aalst, located in Bartel eliminates the expensive middlemen. Wijngaardveld, can count on an impressive That way he manages to combine an affordable list of achievements. Every day Belgocatering company kitchen with quality. And that is what prepares fifteen thousand meals in thirty makes the difference. This philosophy resulted Flemish and Brussels company restaurants. in the cooperation with Gault&Millau and Bartel Dewulf is without a doubt the man the selection of Peter Asaert for the Bocuse who brought gastronomy to the company d’Or-final in Lyon. And as cherry on the cake, kitchen. Our three-part series ‘In Flemish fields fish restaurant Kelderman was awarded its with Belgocatering’ told you all about how first Michelin star. After the summer holidays passionate Bartel Dewulf is about finding top 2016, Belgocatering was taken over by its peer suppliers and quality products. Belgocatering Creia, but Bartel ensures that nothing is going undoubtedly distinguishes itself by their to change for Belgocatering. Him and his co- unique purchase policy for produce, the basic partner Yves Matthys will remain consultants ingredient of every quality dish. Belgocatering for at least two more years. The takeover buys direct from the farmers and in doing so ensures Belgocatering can look forward to a helps to determine the cultivation method. positive future! Due to their direct contact with the farmers,

38 39 Gault&Millau and Bocuse d’Or only vegetables. “I am not surprised”, says This resulted in lighter preparations, innovative Volvo Trucks was the place to be on Peter Asaert. “We have to choose from among textures and creative foodpairing. And now a 1 December, for all Belgocatering managers, 160 different vegetables and herbs to create our first Michelin star. customers and partners. That evening, the dish. A nice challenge. The other assignment Even though the team has made big advances 7th edition of the Belgocatering Gault&Millau is a poulet de Bresse with shellfish. It is the in the area of gastronomy, the restaurant has guide was launched. The management second time I participate in this competition. managed to retain its soul of the early years. restaurant of EY Gent was chosen the ‘Best Whether it is different this time round? Well, Fish still dominates. A number of classic dishes Manager Restaurant’, BC One was the ‘Best I am paying even more attention to the details have even been given a permanent place on Company Restaurant’ and the team of THE and maybe I am a bit more confident about the menu. This unique combination of tradition HUB gathered most points as ‘Best Team’. myself. I am only going to be truly satisfied if I and innovation have undoubtedly played a ‘Best Manager’ of the year was Manfred De win gold. It is the last time I am taking part, so part in the recent assessments by the Michelin Graeve of the restaurant at Sanoma and the sky is the limit”, Peter Asaert laughs. critics. PWC Antwerpen was given the award for best Bartel Dewulf, driving force behind HACCP. Every year, Belgocatering manages The world final takes place in Lyon, Eurexpo on Visrestaurant Kelderman: “After five years, to do something slightly different proving 24 and 25 January. it feels like we have started a new chapter in once again that top gastronomy does belong our story. The interior of our restaurant was in the company kitchen. And this is confirmed First Michelin star! only recently given an overhaul, and now by Peter Asaert who is preparing for the world For decades, Kelderman has been a household that star. We see it as the culmination of the final of Bocuse d’Or in Lyon at the very moment name in Aalst and environs. Five years ago a yearlong effort made by our team. A twinkling we write this. It is the first time in history breath of fresh air blew through the restaurant pat on the back for our continued striving for that participants have to make a dish using bringing with it a completely new kitchen team. refinement, magnificent flavours and an intense

40 gastronomic experience for our guests.” This award means that Kelderman is the second restaurant in Aalst with a Michelin star, after ‘t Overhamme. Bartel Dewulf has no plans to start taking it easy: “This star is the result of rigorous team work. And I would like to thank my employees for that, more in particular our chef Bart Tastenhoye and host Peter Van Den Driesschen. We will continue to support them all, in the kitchen as well as in the restaurant, so that they can keep flying high in the future. We already were an established value in our beloved town, and we are planning to stay that way for a very long time.” www.belgocatering.be

See the atmospheric pictures via QR-code

41 Le Creuset

Patrick De Gendt and Thomaes brothers get to work with the new Le Creuset knives… A cutting-edge debut for indispensible tools!

Text: Isabel Boons | Photos: Michael De Lausnay

Mastercook Patrick De Gendt is a household name. After creating furore with his restaurant Den Artiest in Roosdaal, he has now found his new challenge in Restaurant Populier in Gooik. Today, this new meat and wine restaurant is the stage for a jam session between the brothers Thomaes from Château du Mylord and Patrick De Gendt. The leading part is played by the new Le Creuset knives. Result: a première which will be remembered for a long time!

By market demand and after considerable professional chefs was experienced firsthand internal research, Le Creuset has turned its by Patrick De Gendt and the Thomaes attention to knives. After thorough research brothers. Patrick created a successful starter Le Creuset found a producer in Solingen, with coquilles, foie gras and smoked entrecote, Germany – which is considered as being Jean-Baptiste surprised us with a dish of the heart of Europe’s knife production. This pheasant and langoustines and patissier producer of knives is a family company with Christophe served a sorbet of yoghurt lime more than 50 years’ experience and one of and a crispy with mango espuma. the few companies that produce the complete knife in Solingen – from cutting the raw Flying start material to the packaging. The result is a range Restaurant Populier opened its doors in the of 7 knives in two different finishes, with a heart of the Pajottenland last summer. The wooden or stainless steel handle. The fact that restaurant has set apart a large part of its the knives perfectly meet the requirements of menu to pure meat dishes. The offer of aged

42 Would you like to try these unique razor sharp knives for yourself? Contact Tineke Holvoet

TEL 0032 (0)3 502 50 25 MOBILE 00 32 (0)472 36 71 89 EMAIL [email protected]

43 44 meat from Slagerij Dierendonck (Limousin, knife with perfect handling, not seen in many Wagyu, Rubia Gallega, Holstein, Simmental, other knives. The finish in olive wood gives the West-Flemish red) is this restaurant’s intriguing knife a unique look, although most chefs will calling card. In addition there is also an offer go for the SS finish, as that is more hygienic. of seasonal fish grill supplemented with Nevertheless the knife looks fabulous.” fresh vegetables and herbs from their own garden. The wine list has been compiled Everything a chef could wish for! with consideration too. Surprising and classic Le Creuset is famous for its quality products quality wines pay homage to the concept of and has an excellent reputation in gastronomy. the restaurant. And admittedly, the fabulous Also when it comes to the knives, nothing location and the interior decoration of the was done hastily. Lots of thought went into it restaurant certainly add to the appeal. and the result is a superb product, worthy of Something that also caught the eye of awards. Gault&Millau, because only 4 months after “Indeed, for a chef, a good knife is just as opening, Patrick and his team managed to get important as his products”, say the Thomaes a spot in the guide. A flying start to be proud brothers. “The Le Creuset knives meet all the of and, just like the debut of the Le Creuset expectations which we, as professional chefs, knives, to be admired! have: they cut well, sit perfectly in the hand, So high time to introduce these top-ranking are easy to clean and look good.” products to one another… “I would absolutely use these knives myself in my kitchen”, Patrick De Gendt adds. “Like Perfect handling I already said, the Le Creuset knives adapt Worldwide, Le Creuset ranks first when it perfectly to the natural shape of the hand and comes to the illustrious cooking pot with life- this guarantees that it is nice working with long guarantee. But also their pans, grill pans them!” and terrines are renowned globally for their fantastic performance. Today they are adding a www.lecreuset.com complete new knife set to their range. The set www.restaurantpopulier.be is made up of a bread knife, meat knife, chef’s www.mylord.be knife (15 and 20 cm), santoku knife (13 and 18 cm) and a potato peeler. “The set is the perfect ally in every professional kitchen”, says Tineke Holvoet, PR & Communication Le Creuset. “The blade of the knives is made up of 64 layers Damast steel and a core of VG-10. This makes that the knife is very sharp and gives it a unique layered look. Moreover the blade is slightly bendable in order to protect the VG10 core. The knives are available in two finishes, one with a stainless steel handle or one made of olive wood. The modern SS handle ensures a comfortable grip and sits in the hand perfectly.” When we ask the chefs whether they feel the same, they agree unanimously: “A fantastic

45 Wood-smoked scallops, Holstein carpaccio, truffle dip, foie gras, star anise oil and smoked entrecote

INGREDIENTS 2 scallops per person // 2 slices of smoked foie gras terrine // 2 shoots Pia lettuce // 2 thin slices fresh Holstein beef per person // 1tbsp olive oil Vale de Arca // 1 star anise // fleur de sel and pepper // 1 small fresh truffle // 150 g truffle juice // 6 egg whites // 1 l grape seed oil // 1 g extana

PREPARATION Marinate the Vale de Arca olive oil with the star anise. Arrange the thin slices of Holstein beef in a pleasing shape, drizzle with the star anise oil and season with pepper and fleur de sel. Slice one scallop very finely, cut out, and cover with smoked foie gras terrine and the smoked entrecote. Grill the second scallop in the Mibrasa and leave to smoke and cook on an oak plank. Finish with a few drops of star anise oil. Truffle dip: put the truffle and the truffle juice in the thermomix, together with the egg whites and the grape seed oil and blend. Add the extana.

46 Fresh mango, lemon verbena soup, orange/ coconut crispy

Orange/coconut crispy 200 g caster sugar S2 // 3 g yellow pectin // 150 g orange juice // 100 g butter // 40 g glucose // 100 g grated coconut // 75 g flour

Bring the orange juice to the boil, together with the pectin which you mixed with the sugar, the glucose and the butter. Take off the stove and add the coconut and the flour. Spread the mixture over a baking sheet and bake until golden.

Yoghurt/lime ice cream 500 g full fat yoghurt // 60 g caster sugar S2 // 2 g stabiliser // 65 g glucose // 30 g Trimoline

Mix all the ingredients and heat lightly so it all blends well. Add the lime zest and put to the side in a Pacojet beaker.

Mango espuma 750 g fresh mangos // 250 g orange juice // 100 g caster sugar S2 // 4 gelatine leaves

Mix the mango with the orange juice and the sugar, heat it. Add the gelatine and pour into an espuma bottle (2 cartridges).

Lemon verbena and apricot soup 500 g mineral water // 100 g caster sugar S2 + 2 g pectin // 100 g apricot puree // 5 g lemon verbena // 25 g lemon juice

Heat the water, add the pectin mixed with sugar, the apricot puree and the lemon juice. Infuse the lemon verbena in the mixture for 5 minutes, sieve and put in the fridge.

47 48 Pheasant supreme and fried langoustines, scorzonera, chicory, crustacean emulsion, confit of legs cooked at low temperature, potato and buttermilk espuma

Pheasant Chicory puree/crème Fried langoustines Cut off the raw pheasant legs. Debone. Finely slice 5 chicory heads and boil in 3 dl Remove the shell of the langoustines (not Make a mousseline filling of the meat of the cream. Blend, season and put to the side. the tails) and fry them in olive oil. Season legs and any meat that was damaged too with salt and pepper. much by pellets. Chicory leaves Mix 250 g meat with 2 egg whites. Sieve. Cut nice leaves from the white and red Emulsion sauce Add 1 dl cream and keep the filling in a bowl chicory. Add oil and season. Fry the langoustine heads and deglaze with on ice. Season with salt and pepper and put crustacean bisque. Leave to reduce, add in the fridge. Barbecued celeriac mash cream and reduce again. Sieve and season Colour the pheasant breast on the carcass Clean the celeriac, slice in big slices and with salt and pepper. Right before serving, and put in the oven for 3 minutes at 225 grill on the barbecue. Afterwards boil them add buttermilk (as desired) and blend with °C. Remove the delicate breast meat of the in milk, make a puree, sieve and add cream. the stick blender. carcass and make an incision and insert the Put in a squeezy bottle. Dress the plate and pour over the sauce. mousseline filling. Use a piping bag to do Garnish with some watercress. Serve the this. Crustacean gel and jelly rest of the emulsion in a gravy boat. Wrap each pheasant fillet in aluminium foil 450 g crustacean consommé // and put them in the steamer with 100 % 50 g soya sauce // 3.2 g agar agar // Potato and buttermilk espuma steam at 75 °C for 12 minutes. Put in the 1.8 g gellan // 1 soaked gelatine leaf Mix 700 g mash made from Bintje potatoes fridge. Right before serving vacuum boil with 20 g light stock, 150 g buttermilk, 100 the meat for 15 minutes at 63 °C. Open Boil everything briefly, pour into a dish and g cream, salt and pepper, nutmeg. Keep in the bag and briefly put the fillet on the leave to cool. Cut out round shapes of an espuma bottle with two cartridges au teppanyaki. Cut the meat in slices and 2 – 3 cm using a cutter. Put to the side. Mix bain-marie. Make a confit of the drumsticks arrange it on a warm plate. the shells with a pinch of salt so that a gel is which you cut into a brunoise and cook at formed, keep the gel in a squeezy bottle. a low temperature with a little bit of dark Scorzonera (3 per person) stock from the pheasant. Put in small cups Clean the scorzonera and cut in 3 cm rolls. and cover with the potato espuma. Garnish Blanch, season and finish in butter. Crustacean mayonnaise with a few sprigs of watercress. 1. Serve them ‘au naturel’. Whisk together 3 egg whites with 1/2dl 2. Sprinkle with sugar S0 and caramelise light stock, 1 tsp xanthan, 3 cl sushi vinegar, with the blow torch. 3 cl Chardonnay vinegar, 1/2 l oil of 3. Roll it in smoked salt. crustaceans (oils infused with the carcasses of crustaceans), salt and pepper.

49 Casino Knokke the place to be for large and small events Discover more about Casino Knokke and Ten Dauwe by scanning the QR code below

50 Ten Dauwe

Caterer Ten Dauwe shines at large-scale event ‘Night To Walk Again’ at Casino Knokke

“Peter De Groote and his team are perfectly capable of providing peace of mind to an organisation”

Text: Isabel Boons | Photos: Jan Agten

An unforgettable night with glamour and glitter, a menu by mastercook Peter De Groote, copious amounts of champagne, show and dance… These were the ingredients of the ‘Night To Walk Again’ by Marc Herremans. No less than 705 guests were able to enjoy the gastronomic menu by Cateraar Ten Dauwe from Aalter. A challenge which Peter De Groote and his team completed with much fervour. The experience which Cateraar Ten Dauwe brings to the table is vital to the success of large-scale events such as this one!

On Saturday 17 December the 14th edition of once a year the organisation hosts a gala night ‘Night To Walk Again’ was organised. 14 years to the benefit of vzw. Bühne. This is the fourth ago, Marc Herremans was paralysed from the time it takes place in the Casino in Knokke. The chest down after a cycling accident in Lanzarote. fabulous location as well as the menu by Cateraar In 2003, together with his trainer Paul Van Den Ten Dauwe are true gems. As starter a creation Bosch, he established the organisation ‘To Walk of carpaccio with dry-aged entrecote, forest Again’. It is Marc and Paul’s aim to collect funds mushrooms and Parmesan crème, next Peter in order to finance research into spinal cord De Groote serves a cod fillet with watercress injuries. The organisation was baptised ‘To Walk velouté, burnt leeks and Oud-Brugge cheese Again’ and it soon appeared to be a success crumble. Next a Cuckoo of Malines, vin jaune story. The organisation offers low-threshold sauce, various structures of scorzonera and and adapted sports and movement activities almond croquettes. Everything is home-made to children, youth and adults with a physical and all this for no less than 700 guests, a task disability. Apart from many other initiatives, that should not be underestimated, but which,

51 as we are used to from Peter and his team, is with Ten Dauwe for 4 years. As I had worked executed perfectly down to the last details. together with Peter on many occasions, we soon decided to collaborate with him. Price-quality of Ten Dauwe is hard to beat and moreover there “There are only a few was in instant liking between them and the caterers who could cope people from ‘To Walk Again’. It is certainly not with providing a large everyone’s cup of tea to cook at a gastronomic number of guests with a level for so many guests, but Peter and his team perfectly organised and succeeded perfectly in doing so. Hats off to his high quality culinary passion and experience which ensure that the meal. ” guests leave the table completely satisfied”, Jürgen says enthusiastically. General Director of Casino Knokke Frank Providing peace of mind Massop cannot praise Ten Dauwe enough: “For Cateraar Ten Dauwe is capable of offering years we have been the location for ‘Night To a complete experience, from food and Walk Again’, an event that gets quite some drinks to decoration, staff, service, music, publicity every year. Cateraar Ten Dauwe has etc. This means that Ten Dauwe can provide become one of the family and Peter knows how complete peace of mind to an organisation. we operate. Moreover he is capable of cooking ‘Night To Walk Again’ is organised by at the level we require. He offers quality, his Jürgen Corveleyn of the event agency organisation is outstanding and his team are Juco-Productions in Knokke-Heist. “We have completely in control of serving the guests. In been organising Marc Herremans’ gala event other words we have a mutual partnership which at Casino Knokke for the last 5 years. Before perfectly meets our demands. We can trust that we had already been working together Peter completely and we know he will deliver

52 Are you organising an event, (company) party or large-scale banquet? class. When all is said and done, the name of the all the dishes have to be served in a matter of Contact Dominique Cano, event Casino Knokke is linked to the event and so it 4 hours. Good preparation is key at events such manager: +32 (0)9 374 59 81 has to be perfect!” as this one. But I can count on lots of experience, a fantastic team and the support of my wife Kristien. She makes sure that we have enough “Cateraar Ten Dauwe offers staff, the tables are laid out perfectly, and she the quality which we as looks in minute detail at all the diets we are Casino Knokke expect” catering for. On the night she coordinates the perfect synchronisation of the staff”, says Peter De Groote. “It is indeed a real masterpiece Experience is the most important ingredient to provide the staff planning”, Kristien adds. There is no doubt that catering is an art in itself. “Luckily I can count on a team of our own people Ten Dauwe can count on 20 years’ experience who know perfectly how to handle such a large and knows perfectly how to bring a project to a event and whom we can trust implicitly. During good end, from a to z. The event ‘Night To Walk evenings such as these our maîtres direct the Again’ is a perfect example of how Ten Dauwe team ensuring it all goes smoothly. And because deals with large-scale events. Reception for the we can count on yearlong experience, good press, a gastronomic menu for 705 persons, partners and reliable staff we can handle any interior decoration of the hall in collaboration type of event, despite the size, location and with Femat, 35 waiters, 17 chefs and 2 maîtres number of guests!” which are in perfect control of the proceedings. Everything is supplied by Ten Dauwe allowing the organisers of the event to have peace of mind. “We are working on a tight time schedule and

53 Foodservice Community

New platform for the catering professional! Give your establishment a boost and become a member of the Foodservice Community

Text: Isabel Boons | Photos: Jan Agten

An online meeting place where professionals from the catering industry can exchange ideas, knowledge and tips with one another. That is the starting point of the brand new Foodservice Community platform. Dolce Magazine had an inspiring conversation with the founders Marc Waelbers, Jeroen Claessens, Wim Van Nuffel and Carolien Plevier. Location was Otomat on t’Eilandje in Antwerp. Two of the initiators of this hip and Belgian pizza formula, Bernard Sironval and David Claeys, also took part in the conversation. Result: 6 smart ‘caterers’ who undoubtedly will give the catering industry a new and fresh élan…

The Foodservice Community wants to build consumer surveys which will be translated to a network of catering entrepreneurs and your needs. As a panel member you can share suppliers. The main aim is to inform everyone your own content, receive newsletters with in the sector, to surprise with inspiration and extra content and will be invited to test new to stimulate collaboration. Numerous novelties, products and take part in offline events. relevant trends, a diary full of interesting events and creative recipes can be found on Joined forces the website www.foodservicecommunity.be. “Our aim is to bring catering professionals You can also register for the professional panel together under one heading”, says and be part of a community which gathers Marc Waelbers. “By having the entrepreneurs insights and translates them into trends. If you from different segments serve as a sounding become a member of the professional panel board on various questions and hot items of the Foodservice Community, you can count within the catering industry, we can provide on numerous benefits. You will be offered information and new insights in order to look

54 at the future in a positive way in the new economic landscape.” “Hospitality in the year 2017 has become a real business”, David Claeys adds. “We believe ‘together’ we will get further. Partnerships and sharing knowledge will become more and more important in the future.”

“The catering professional chooses the input he provides and his level of commitment”

Carolien Plevier:”Initially, Foodservice Community was born from an idea coming from Marc and myself. We had the same idea: how to professionalise the catering market in Belgium, which is brimful of opportunities. There is so much knowledge available, but there was no platform to actually share it. The Foodservice Community is a joint project by Foodproof, Alert Marktonderzoek and Touch Activation Marketing. Foodproof helps catering companies with all their innovation projects. Alert Marktonderzoek can count on 10 years of experience as research partner of companies in a.o. the food sector. Touch Activation Marketing is the partner for catering and bakery in order to transfer sales and marketing into practical knowledge.”

Marc Waelbers: “By bundling our efforts and gathering more and more catering entrepreneurs in our Belgian (Flanders as well as Brussels and Wallonia) community, we can share out the riches of our sector. Main aim is to retain our culture of eating and drinking and helping one another by professionally sharing our knowledge.”

Helping one another with the emphasis on conviviality Foodservice Community is made up of two parts. First and foremost there is www.foodservicecommunity.

55 be: the place par excellence to share The concept sets itself apart because of its knowledge. Do you have questions about Belgian ‘beer’ character (twenty beers on offer), innovation, e-commerce, advertising, managing pizza ‘with the Duvel inside’ due to the use of the ‘official’ till, etc, then you are in the right Duvel beer yeast for the pizza dough, and a place to find out all about it. “The second number of original toppings. For instance, a part is where catering professionals answer pizza with ‘waterzooi’, tomatoes and shrimps, questions and share information each quarter. Belgian chicory etc. We use this to draw conclusions which we test against our consumer surveys. This provides a Bernard Sironval: “Otomat is not a run-of-the-mill complete picture of the market of the consumer pizza place, but a concept with original Belgian visiting the catering establishment as well as the recipes based on a pizza dough with Duvel beer. catering professional working with producers This way we show that collaborations across the and suppliers”, Jeroen Claessens tells us. sectors can be very successful.”

“Sharing information is nowadays the rule rather David Claeys: “Otomat is the perfect example than the exception”, Wim Van Nuffel adds. “We of joined forces. Via market research, product cannot afford to limp behind. Moreover the technical information, decoration, business plan, youth of today are the entrepreneurs of the relations between employers and suppliers, future and they will grow up with social media ergonomics of the interior etc. we came up and all that happens online.” with the concept of Otomat. In other words: by working together with professionals who each David Claeys: “Nowadays there is also so much have their own speciality, we can be successful. more to share, catering entrepreneurs are And that is what Foodservice Community is all almost obliged to be more open. Today is the about.” ideal time to start this community. Undoubtedly there is a need for a platform to share the knowledge and we want to do this with the emphasis on hospitality and conviviality.”

“Sharing knowledge multiplies the result.”

Otomat as perfect example Otomat is the first fully-fledged Belgian pizza concept where sharing pizzas is encouraged.

Want to be part of the Professional Panel? Go to www.foodservicecommunity.be, register and be part of a unique place where Belgian catering professionals meet. Enjoy practical support and boost your business!

56 ambassadors

Extra benefits Our ambassadors will give you exta benefits when you stop by and show your Dolce Membership Card.

01 02 03 04 Lemonnier Domaine de la Blommerie Restaurant Anobesia Taste and Colors

“ Passion for “ Creations full “ Tasteful dining” “ Resto-boutique” honest authentic of aroma ‘s” gastronomy”

Complimentary bottle of wine Free Jenever of the region A free bottle of wine per 2 persons Free package homemade petits (to take home) with Culinary tasting or discovery fours / 2 people ordering coffee or tea (to take home)

Martin Rue Baronne Lemonnier, 82 Drève Gustave Fache 2 Brusselbaan 216 Groeningelaan 22 5580 Lavaux-Ste-Anne 7700 Mouscron 1790 Affligem 8500 Kortrijk

T. +32(0)84 38 88 83 T. +32 (0)56 33 12 87 T. +32(0)53 68 07 69 T. +32(0)56 40 40 40 www.lemonnier.be www.blommerie.com www.anobesia.be www.tasteandcolours.com

57 Didess - Viva Sara - Altoni - Kelderman

“Tested twice a day”

Tex: Valérie Couplez | Photos: Jan Agten

When Stefaan Van Steenberge wanted to open his own restaurant in the centre of Sint-Martens-Latem in 2000 it did not take much to convince his wife Ilse Vander Meeren. His passion and enthusiasm had paved the way to start this adventure together. Seventeen years later L’Homard bizarre is not an oddity but an established value with a very loyal clientele. His customers return from far and near for a cuisine where freshness and product quality reign and where everything is home-made. With just a few exceptions …

It has to be right human and when they are having a bad day, they uniqueness must prevail, you must show His father a car mechanic, his mother a house still have to radiate the warmth and conviviality your clients who you are” Stefaan tells us wife, yet Stefaan Van Steenberge was naturally to make guests feel at home. I praise myself passionately. “And what better way to do it than driven to a life in catering. “Eating and drinking very lucky with my wife Ilse and her assistant to put your own culinary mark on everything? is my life”, Stefaan clarifies. “I live and breathe Tom Jonniau by my side. For fifteen years he And I believe that this is also the best way to it! And that is how it should be. If you do not has been part of our team and has become my manage your cost structure. L’Homard Bizarre have the enthusiasm to make sure that every right-hand man in the restaurant. We see him offers an all-in menu at 62 euro. This way our plate that leaves the kitchen is just right, you as our adopted son.” guests know exactly what it will cost them won’t make it in this sector. You don’t have to at the end of the meal. 90% of our turnover have a star, or want to serve haute gastronomy. Uniqueness to prevail comes from this. When we launched this What you offer your customers has to be right, All this time, the secret of L’Homard Bizarre concept in 2000, we were pioneers. Many even if it is a simple steak with chips: product has been Stefaan’s diligent work in the kitchen. thought we were crazy, but we believed in it quality, the cuisson, a tasty sauce, a wine that He gets up extra early in the morning in order from the very first day. I am proud to say that goes perfectly with it … Because as cook you to prepare everything that comes out of the those who criticised us in the beginning have are tested twice a day. And this is also true for kitchen at lunchtime and in the evening as had to review their opinion. The concept was the people serving in the restaurant. We are all fresh as possible, even the bread. “Your own a real hit which allowed us to move to our own

58 “Your own uniqueness must prevail, you must show your clients who you are.”

59 premises on the Kortrijksesteenweg where evolutions, Stefaan likes to test the waters. “I there is ample parking.” really love going out to dinner in order to see what the younger generation is doing. And I don’t mind paying on the condition that it is Good products are the all done properly. I have a lot of respect for starting point in every those men, if I see the sacrifices they have to kitchen, whether you want make when they aspire that Michelin star. But to be classic or innovative. to find real innovation, I think you have to go abroad. I believe the new cuisine comes from Spain. Barcelona is on a gastronomic high, but Product quality to speak nowadays the things you find in Alicante easily Stefaan’s success is also due to the experiences surpass even that. And I am not just talking he gathered during his first years in the field. about what you can find in the star restaurants After his studies he worked at D’Hulhaege there. I suggest you try to find some locations in Deinze. “There I realised how important where there are no tourists. On every street product knowledge is and how to make the corner there is a cafe or tapas bar or a cosy right purchases. At my next employer, Salons restaurant where they will serve you some Mantovani in Oudenaarde, I developed my divine dishes. Finger lickin’ good.” organisational talent. I consider it a great honour that my former employers are my www.homard-bizarre.be clients now. That they are proud of me and www.altoni.be my cuisine.” Stefaan defines his style as one of www.didess.be pure tastes and pure products. “For me, I don’t www.kroketjes.be have to have too many frills on the plate. Good www.vivasara.be products are the starting point in every kitchen, whether you want to be classic or innovative. That is why I make a few exceptions to the rule of making everything yourself. For that cost and that quality I cannot make the Altoni pastas or the croquettes from Kelderman myself. Those products are top quality where you feel the love of the trade. The same goes for the Frozen Elements from Didess. I use their chocolate crumble, in which you taste the full flavour of the chocolate as well as the crispiness of the crumble. I use that in one of recipes with the Haardvuur tea by Viva Sara. Delicious. I am not a tea lover myself, but with that combination of red fruit and herbs you can really accomplish something in a dish. There is warmth in it, you can feel it.”

New cuisine from Alicante In order to keep growing as a chef and to keep up to date with the new techniques and

60 Chocolate – caramelised apple – crumble – raspberry – Viva Sara Haardvuur tea

4 PEOPLE

INGREDIENTS 4 cylinders parfait of chocolate // 1 caramelised apple in brunoise // 4 tbsp chocolate crumble Diddes // 4 pieces of Quenelle chocolate raspberry Diddes // 4 rondelles brownie Diddes // 50 g Haardvuur tea Viva Sara // water // 5 g agar agar // fresh mint, lemon cress … // some raspberries

PREPARATION Prepare a chocolate parfait and put it in four small cylinders and freeze them. Make a good strong brew of Haarvuur tea. Strain and boil it with agar agar, (10 g per litre of liquid) leave to set and afterwards turn it into a crème in the blender. Divide the apple cubes in four cylinders, demould the parfait and place on the apple. Arrange everything nicely on the plate and garnish with mint and lemon cress.

61 Hare loin – winter vegetables – sauerkraut Breydel bacon croquettes – herb gravy

4 PEOPLE

INGREDIENTS 2 pieces of hare loin, ready for frying // Assortment winter vegetables (mini parsnip, mini turnips, mini carrot, pointed cabbage etc.) // 8 Kelderman sauerkraut Breydel bacon croquettes // 1finely diced shallot // game stock // a good Cabernet vinegar // port wine // herbs and spices mix // farm butter // pepper, salt

PREPARATION Season the hare loin with pepper and salt, colour in farm butter, and fry for 8 minutes at 200°C, leave to rest. Fillet the loin at the last minute with a tablespoon and cut in equal pieces. Extinguish the pan with the port wine and the Cabernet vinegar, add the shallot and herbs and spices mixture and reduce, moisten with game stock and reduce until you get a sauce consistency. Sieve and finish, before serving, with a knob of ice cold butter. Fry the assortment of winter vegetables in farm butter. Place on a plate in a pleasing arrangement.

62 Open ravioli – Oosterschelde lobster – sole – brunoise vegetables – langoustines - lemongrass

4 PEOPLE

INGREDIENTS 2 pieces of filleted sole // 1 poached Oosterschelde lobster 500 g // 5 dl langoustine stock // 1/2 tsp lemongrass puree // 300 g cooked brunoise of carrot, courgette, winter radish // 2 fresh lasagne sheets Altoni // good olive oil // pepper, salt

PREPARATION Briefly boil the fresh lasagne sheets in ample salted water and cool. Fry the sole fillets in olive oil and leave to cool. Remove the lobster meat from the lobster and divide in four equal portions. Reduce the langoustine stock together with the lemongrass puree until it is reduced to half the volume, finish with a dash of cream. Blend until smooth. Cut two lasagne sheets in 4 equal parts and place the sole fillets, the lobster meat and the vegetables on one side. Fold closed and warm up. Place the open ravioli on a plate and spoon over the warm sauce, garnish with fresh herbs.

63 Living Tomorrow

Living Tomorrow appeals to the imagination time and again… Unique distilling appliance at The Bistronomy

Text: Isabel Boons | Photos: Michael De Lausnay

The Bistronomy headed by chef Marc Clément is the restaurant of the future within Living Tomorrow. It is a test lab for numerous catering innovations and is above all an inspiring dining environment and networking hub. The diners not only enjoy the chef’s culinary treats, but they are also introduced to innovations in the catering sector. The friendly high-tech robot Pepper is a real crowd pleaser, but also the interactive wine table and high-technologic courtyard garden attract attention. Today a new eye catcher joins the ranks of The Bistronomy: ROTAVAL, a unique distilling appliance which manages to distil the purest aromas from any product.

Clients have never been more demanding. There Pure, pure and pure again replaces the pure taste of the chocolate. The has never been more competition in the catering In origin, the ROTAVAL is a technique which is biggest advantage of this appliance is without sector as these days. Legislation is becoming used to distil solids at low temperatures by means a doubt the fact that a pure flavour is obtained. more and more strict, costs keep increasing and of a vacuum pump. It allows extracting distillations No other kitchen appliance can achieve the same finding good staff is becoming harder…. So from any solid or liquid product, as long as it is result.” making sure your catering establishment is fit for moist. This allows distilling the purest aroma or the future is and remains a challenge. A challenge essence from any product. This can be taken as Distillate and compote gladly accepted by Living Tomorrow. Chef far as impregnating certain products with the “You put the product in the right-hand column, Marc Clement of restaurant The Bistronomy takes nuances of soil or the sea. it is then put under pressure, and because of the his guests into the future of culinary enjoyment. pressure the product boils at 35 °C. This then He offers state-of-the-art dishes with great There are a number of applications: extraction ensures that none of the flavours are wasted. The attention for the provenance of the products and of alcohol from alcoholic beverages in order to vapours are cooled and drip into the left part of the enjoyment of the diners, gastronomic gems create an “aguardiente”; reductions whereby the appliance and create a clear distillate. On the which, moreover, were rewarded with a nice 13 one can prevent the boiling and oxidation of right side, a concentrated crème or compote is out of 20 in the 2017 Gault&Millau guide. This the product; cooking without evaporation; created. In other words: this appliance produces proves that there is indeed room for a number impregnating products with certain liquids or two culinary products which are brimful of flavour of technological innovations in catering and that even making jam whereby the original taste of and aroma. For instance you can distil peeled they can be integrated perfectly into today’s the fruit is retained because no cooking process tomatoes into clear tomato distillate and a blood- kitchen. In other words, The Bistronomy acts as takes place. “It is indeed possible to make red tomato compote. Apart from the retention a catalyser actively working and offering support distillates which appeal to the imagination.”, says of all flavours and aromas, the ROTAVAL also for realising new concepts and ideas. One of Marc Clement. For instance we made a distillate of ensures that colour is retained too, which is an these new applications of lab technologies in the chocolate. We mixed water and chocolate and this absolute added value in a dish. Today we use the kitchen is the ROTAVAL… resulted in a clear distillate with a pure chocolate ROTAVAL to create a distillate and a compote of flavour. You could make a chocolate sorbet which Jerusalem artichoke. The clear distillate can be

64 drunk with the dish in order to bathe the taste buds completely in Jerusalem artichoke. With other dishes it can be used as a sauce”, Marc Clement tells us.

Eye catcher For the second year in a row, the innovation platform ‘Horeca of the Future’ (Catering of the Future) by Living Tomorrow was represented at the Horeca Expo and it was once again a source of inspiration for the catering entrepreneur. This year, the platform not only presented a number of demonstrations at Horeca Expo, but trendtalks and workshops were organised on the stand too. Visitors were also given a preview of the kitchen and the restaurant of the future. The ROTAVAL was also on show at the stand and it was a real eye catcher.

Marc Clement: “During the fair we made a distillation of basil, and created a dish with cod, marinated vegetables and the distillate of basil. This allowed the visitor to taste the result straight away from the appliance he saw demonstrated. Within our platform we want to focus more and more on the actual experience within catering. It does not necessarily have to be sensational, but should be unique. And that is exactly what we want to offer, a unique cuisine giving an insight into the future”, Marc Clement concludes.

www.thebistronomy.com

65 Scallops with Jerusalem artichoke compote

INGREDIENTS 8 scallops // Jerusalem artichoke crisps // young lettuce sprouts // 2 Jerusalem artichokes

Ingredients compote in the ROTAVAL +/- 10 Jerusalem artichokes // 0.5 g ascorbic acid

PREPARATION Put 10 Jerusalem artichokes in a juicer and add a pinch of ascorbic acid for colour retention. Put the juice in the distillation bottle (for instance 600ml juice in a 1 l bottle). The temperature of the water bath should be 35 °C in order to distil the juice completely vacuum for 90 to 120 minutes. The result in the distillation bottle is a thick syrup with a very concentrated flavour. The condensation bottle will contain the aroma water of Jerusalem artichoke.

Then, peel two more Jerusalem artichokes, slice them and fry them lightly. Fry the scallops and dress the artichoke compote on the plate with the fried Jerusalem artichoke. Finish with Jerusalem artichoke crisps and the young lettuce. Serve with a glass of aroma water.

66 Discover our program : horecatel.be

Ambassador 2017 René Mathieu : La Distillerie

WEX - Marche-en-Famenne / Belgium

www.horecatel.be 67 68 Molteni

“A Molteni kitchen is for life!” THE DUCHESS made her grand entrance in the heart of Amsterdam

Text: Isabel Boons | Photos: Jan Agten

When it comes to hotels with international allure, Amsterdam is hot. After the arrival of world renowned hotels such as Waldorf Astoria and Andaz to the Amsterdam canals, luxurious hotel chains Soho House, W Hotel and W Residence will soon be opening within a stone’s throw from one another on the Spuistraat. Thanks to these hotels with their restaurants and bars, the Spuistraat will become the new culinary triangle. The French-Italian inspired restaurant The Duchess opened its doors in the majestic location of the former De KAS Bank on 25 June 2015. Owner Yossi Eliyahoo calls The Duchess a luxurious sanctuary in the lively heart of Amsterdam. You can go there for breakfast, aperitif, lunch, afternoon tea and dinner. Beating heart of the kitchen is the completely made-to-measure Molteni stove.

Owner Yossi Eliyahoo entered the hospitality these two is what has brought me here and it’s branch working in restaurants in Tel Aviv, New what will get me further. From Amsterdam to York City and London. He has grown up to be the capitals in Europe. This race of high-end a key player in the Dutch hospitality industry, hospitality has no finish line. The Entourage making Yossi Eliyahoo Entree’s ‘Hospitality Group is a hospitality emporium, creating and Entrepreneur of 2015’. The serial entrepreneur building internationally acclaimed concepts believes that the root of his success lies in including restaurants, hotels and other him knowing the business from A to Z; from high-end locations across the globe. Because food and drinks to management, finance and of the wide range of expertise that has been building brands. This combination of creativity cultivated extensively through years of hotel and business defines Eliyahoo, and therefore management, operations and fine dining The Entourage Group. “The synergy between experience. Collectively, their strengths and

69 experience inspire The Entourage Group to the Molteni kitchen in the centre of the eye in level we placed a chef’s table in the kitchen continue to set the new standard for modern the restaurant. It introduces a shared dining for the guests to experience an unforgettable hospitality.” concept of a nouveau–niçoise cuisine with and unique dinner”, says Yossi Eliyahoo. the elegance of traditional London hospitality balanced with Viennese charm.” www.molteni.com “This race of high-end www.the-duchess.com hospitality has no finish line.” “Our chefs will create magic on the Molteni”

It was MOMO that established Asian flavours and shared fine dining in Amsterdam, while Nouveau-niçoise cuisine on a handmade IZAKAYA introduced the Nikkei cuisine. Molteni kitchen SHIRKHAN and The Butcher transformed THE DUCHESS lunch and dinner menu is street food in high-quality dishes and the inspired by the light and refined flavours latest addition to The Entourage Group’s from Southern France and Italy, also known portfolio THE DUCHESS and MR PORTER as Nouveau-Niçoise Cuisine. Exquisite proved once again that Eliyahoo isn’t just Mediterranean products like artichokes, making restaurants, but making experiences zucchinis, lemons, olives, tomatoes, peppers, that unite individuals. truffles and a variety of seafood, meats and “As a creative concept developer, I envision fresh pastas, compose a cuisine that is light and feel the places I design before they and healthy. All flavours at THE DUCHESS are actually exist. I love to develop something carefully prepared in the handmade Molteni from the roots and pay attention to every kitchen. “Our state of the art Molteni kitchen tiny detail. Every aspect has to be captured is a combination of contemporary and classic. by the same language. Perfection, attention As Molteni is a kitchen for life and also tailor- to details and consistency. You must have the made completely to our needs, our executive full package.” chef of The Entourage group Hari Shetty and THE DUCHESS head chef Jeffrey Graf will be able to create magic on the Molteni”, tells Royal and sexy experience Yossi Eliyahoo. THE DUCHESS, inspired by the splendour and eminence of the Belle Époque, resides in Seated at the chef’s table, everybody can one of the best-kept historic gems; the former enjoy the beautiful Molteni KAS Bank and the W Amsterdam. “I believe The Molteni kitchen looks incredible and is the magnificence of the original ornaments, the beating heart of THE DUCHESS. “We the high ceilings and the accents of gold chose a black matt steel body with brushed and marble make THE DUCHESS a luxurious stainless tops. The kitchen also has a very sanctuary in the heart of Amsterdam”, unique rotisserie. And when you build a explains Yossi Eliyahoo. “The concept is best kitchen such as a Molteni kitchen that is state described as a royal and sexy experience in a of the art, you make sure every guest visiting wide variety of shared dining, the afternoon the restaurant can enjoy and see the beautiful tea, the cocktail bar and the diamond piece of Molteni. To take the experience to the next

70 71 72 Vale de Arca

“The silky taste of the Vale de Arca olive oil is the perfect companion for our herb oils” Triumvirate at ’t Kantientje serves exceptional classics

Text: Isabel Boons | Photos: Ekkow

Knokke and environs may well be located in the most north-eastern corner of our country but the region harbours veritable culinary delights. ’t Kantientje in Ramskapelle for instance. Maybe the name sounds familiar? For two decades, chef Dominique Pille had a very successful restaurant with the same name on the Lippenslaan. There would always be a queue outside as people tried to get a table wanting a taste of Dominique’s famous mussels. But suddenly he decided to close his doors only to open another restaurant in Ramskapelle two years later. Together with his son Nikolaï and wife Marleen Van Den Broucke, and a great deal of enthusiasm, he now runs a cosy restaurant serving only the best products each season has to offer.

In 2007 Dominique prepared his last mussels Not only was the restaurant constantly fully dish at ’t Kantientje along Lippenslaan. At that booked, the chef won award after award: best moment in time, he employs 10 people and is fish chef, best mussel chef, a mention in the famed for his no-nonsense cuisine far beyond Bib Gourmand and winner of the Grand Prix of Knokke. Yet the charismatic chef decides to take Le Guide des Connaisseurs. it easy for a while, but catering is in his blood and “Of course awards are fantastic, but you have to in 2009 Dominique opened his new restaurant work for them, 24/7, non-stop”, Dominique adds. in the countryside. Same name and quality, but “After a while, I’d just had enough, and I decided with a more convivial and rural atmosphere. “I to sell it all. After taking some deserved rest have not regretted my decision to close down I wanted to start again, but with a completely ’t Kantientje on Lippenslaan for one moment. I’d different philosophy. With the same passion had it! From the moment the restaurant opened and enthusiasm, but with the charm and peace in 1985 my wife and I had not had a moment’s which you would find in locations like the south peace”, says Dominique. of France, for instance.”

73 No star ambitions, but star flavours Mother, father and son working with Vale de Chef Dominique, his wife Marleen and their Arca son Nikolaï make for the prefect triumvirate at ’t Kantientje is a family run business and you can ’t Kantientje. Dominique swears by ultra fresh feel that as you walk in. The cosiness radiates ingredients served according to the rhythm of from the interior decoration, and the dishes they the seasons. Together with Nikolaï he manages serve show us that mother, father and son form to add a creative touch to classic dishes. a coherent team. The first dish is one by Nikolaï Respect for the product and attention to detail with traditionally smoked eel, home-smoked by are what father and son live by. Marleen is the him. Nikolaï: “A friend of my dad showed me host in charge of her restaurant. “We work with how to smoke and that got me interested in suppliers who also supply starred restaurants”, the process. It is very labour intensive, but the says Marleen. “Dominique and Nikolaï treat all flavour of home-smoked eel is very special. It is their products with the greatest care, ensuring a real craft, but very much worth it.” We can only we can serve a fantastic cuisine.” confirm this. And it shows, because after GaultMillau declared them Coup de cœur and labelled their lukewarm Next we are treated to a sea bass fried on the carpaccio of pork leg as the revelation of the skin with a sauce vierge based on Vale de Arca year, they also scooped up the Silver Bistro Gourmet. This recipe by chef Dominique is award. fresher-than-fresh and it must be said, the sauce with the Vale de Arca perfectly complements Farm to table this gastronomic dish. To round off our meal, “I first tasted the Vale de Arca olive oil during Marleen prepares a dessert with olive oil ice Dolce’s Petanque Trophee last summer and I was cream, olive oil caramel, orange jelly, chocolate won over instantly because of the olive oil’s silky mousse, cocoa ganache and passion fruit smooth taste. Its neutral flavour and surprising zabaglione. A surprising end to our meal which character means that we now create all our herb only proves that ’t Kantientje is definitely worth oils with Vale de Arca. Because the olive oil has a visit… no bitter flavour, it is perfect for cooking or for making infusions”, says Dominique. “Vale de Arca www.valedearca.com indeed is an exceptional olive oil from Portugal”, www.kantientje.be adds Ilse Duponcheel. “The Herdade Vale de Arca used to be the hunting area of King Carlos I and his court. The conditions of the soil and the climate offer exceptional circumstances for the production of Extra Virgin Olive Oil. Moreover new olive trees were planted around two dams, which ensures irrigation throughout the year. The owner applies the principle of “farm to table”: everything is done at the domain (harvest, pressing, storage and packaging) to then appear on the client’s table directly. This way the extra virgin olive oil is produced at the domain, it is the pure juice of fresh and unblemished olives.”

74 Sea bass fried on the skin, Polder potato mash, small artichoke ‘Violet’, dried Cecina, sauce vierge

4 PERSONS

INGREDIENTS 200 g sea bass per person // 1 kg Polder potatoes // 250 g butter // 3 dl full-fat milk // 4 artichoke ‘violet de provence’ // 2 cloves of garlic // sprig of fresh thyme // 1 tomato // 1 bunch of spring onions // Vale de Arca Gourmet // a few slices Cecina de Leon

PREPARATION Mash Boil the potatoes in their skins. Drain and peel, mash by putting through a sieve. Add small knobs of butter and slowly pour in the milk whilst stirring. Season with salt, pepper and nutmeg.

Sauce vierge Heat, without letting it boil, the Vale de Arca olive oil with the diced peeled tomato and the finely shredded spring onions. Finish with lemon juice, salt and pepper.

Cecina Dry in the oven at 180°C for 20 minutes between two sheets of greaseproof paper.

Artichoke ‘Violet de Provence’ Cook for 45 minutes in the Roner, in a vacuum bag with a dash of Vale de Arca olive oil, thyme, fresh garlic, salt and pepper. Cool in ice water.

Sea bass Fry on the skin in Vale de Arca and then put in the oven for 8 minutes at 180°C.

75 76 Vale de Arca ice cream, Vale de Arca caramel, orange jelly, chocolate mousse, cocoa ganache, passion fruit zabaglione

Vale de Arca olive oil ice cream Mousse Caramélia Passion fruit zabaglione 50 cl full-fat milk // 12 cl cream // 5 eggs // 115 g full-fat milk // 1 sheet of gelatine // 100 g passion fruit coulis // 2 tbsp sugar // 125 g sugar // 4 cl Vale de Arca // 180 g Caramélia chocolate // 200 g cream 2 yolks 1 cl white balsamic vinegar Bring the milk to the boil and add the Beat the coulis, sugar and yolks to a Heat milk and cream to point of boiling, soaked gelatine sheets. Pour over the zabaglione on the stove. Take off the stove cream the eggs and the sugar until white. melted chocolate in three goes. Blend well. and beat until cold. Pour the boiling mixture over the eggs and Leave to cool and carefully add the lightly return to the stove. Heat to 83°C. Freeze whipped cream. Vale de Arca olive oil caramel in the pacojet beaker, add the oil and the 200 g sugar // 5 cl water // 5 cl olive oil // vinegar right before pacotizing. Cocoa ganache 15 g salted butter // 10 g unsalted butter // 280 g water // 360 g sugar // 240 g cream // 1/2 vanilla pod Orange jelly 120 g cocoa powder // 24 g gelatine Peel two oranges à vif and cut into wedges, Make a caramel with the water and sugar, collect the juice and boil with half the Mix water, sugar, cream and cocoa powder. blend in the butter and add the vanilla and weight in sugar. When the juice is at a Boil for one minute, blend or mix well. Pour olive oil. rolling boil, take off the stove and add the through a fine sieve and let it cool down to orange wedges, zest of 1 orange and 2 60°C. Add the soaked gelatine. Leave to Cremeux Caramélia sheets of gelatine. cool but do not let it set. 100 g milk // 100 g cream // 2 yolks // 20 g sugar // 100 g Caramélia chocolate Chocolate mousse Crumble 200 cl cream // 120 g dark chocolate // 100 g ground almonds // 90 g sugar // Bring milk and cream to the boil. Cream 70 g sugar // 2 egg whites // 1 yolk // 10 g vanilla sugar // 100 g butter // the yolks with the sugar until white, add 2 tbsp water 100 g flour (for the chocolate crumble: the milk and cream. Heat to 83°C. Next, 90 g flour and 10 g cocoa powder) // pour 120 g of this anglaise on 100 g melted Melt the chocolate au bain-marie. Whisk orange zest Caramélia chocolate, in three goes. Blend the whipping cream and cool. Beat the egg well and mix for a few minutes without whites and gradually add the sugar. Loosen Combine all the ingredients and bake for adding air. Leave to cool. the yolk with the water and add in one go 10 minutes at 160°C. Stir with a fork once in to the melted chocolate. Gradually mix in a while. the cream. Carefully add the beaten egg whites.

77 Artisan smoked eel with pumpernickel toast, sour cream crème, green herbs, herring caviar

4 PERSONS

INGREDIENTS 4 filets of smoked eel // 4 slices of 2 mm pumpernickel bread // 500 cl milk // 150 g green herbs // 5 g kappa // 1 sheet of gelatine // 250 g sour cream // 30 g cream // 60 g herring caviar // Vale de Arca Gourmet

PREPARATION Pumpernickel toast Cut out the toast in the desired shape and place between two silpats with Vale de Arca Gourmet olive oil. Sprinkle with fleur de sel and place in a fan oven at 180°C for 2 x 5 minutes.

Sour cream crème Soak the gelatine in cold water. Add the cream and heat until the gelatine has melted. Mix in the sour cream and season with salt and pepper.

Green herb crème In the thermomix, blend the green herbs until you obtain a smooth paste, add the milk and kappa. Heat to 100°C. Pour onto a large cold tray. When the mixture has cooled, turn it in the thermomix for 8 minutes on stand 10 until you obtain a smooth crème.

78 79 OUR BEST VERMOUTH

The RISERVA SPECIALE range continues to be produced at Casa Martini in Pessione according to the forthcoming Vermouth di Torino regulations (IGP*).

Based on the finest wines

Carefully selected Italian Wines, including premium parcels from the Piemonte region. Moscato d’Asti DOCG for Ambrato & Langhe DOC, Nebbiolo for Rubino.

Aromatized with slow infused botanicals

Botanical extracts are rested for 2 months in traditional oak ‘Tino’ casks before they’re carefully infused in the fragrant, full-bodied wines.

Our Finest Vermouth Di Torino made with exquisite Italian wines and Slowly Infused Botanicals

Enjoy Martini Responsibly. 80 ©2016 MARTINI, THE BALL AND BAR LOGO ARE TRADEMARKS

9801040 - Martini Ad Dolce_440x293mm.indd 5-6 23-11-16 15:18 OUR BEST VERMOUTH

The RISERVA SPECIALE range continues to be produced at Casa Martini in Pessione according to the forthcoming Vermouth di Torino regulations (IGP*).

Based on the finest wines

Carefully selected Italian Wines, including premium parcels from the Piemonte region. Moscato d’Asti DOCG for Ambrato & Langhe DOC, Nebbiolo for Rubino.

Aromatized with slow infused botanicals

Botanical extracts are rested for 2 months in traditional oak ‘Tino’ casks before they’re carefully infused in the fragrant, full-bodied wines.

Our Finest Vermouth Di Torino made with exquisite Italian wines and Slowly Infused Botanicals

Enjoy Martini Responsibly. ©2016 MARTINI, THE BALL AND81 BAR LOGO ARE TRADEMARKS

9801040 - Martini Ad Dolce_440x293mm.indd 5-6 23-11-16 15:18 82 Hilux-Hillewaert

“Hilux-Hillewaert is a company with guts, happy to do business with us despite our crazy adventures.” Kasper Stuart heats up the coals in new barbecue restaurant Black Smoke

Text: Isabel Boons | Photos: Jan Agten

On 11 November, city brewery De Koninck opened its doors to a new trendsetter. Black Smoke is a concept by Kasper Stuart and his Taste Restaurant group. Together with barbecue world champion Jord Althuizen they renovated the central tower of the brewery and turned it into a bar, barbecue restaurant and rooftop bar. Raw and industrial, but with the ‘heat’ of a smouldering barbecue. Both gentlemen found their inspiration on a road trip in the USA, the black kitchen was completely made to measure by Hilux-Hillewaert. Black Smoke mixes American barbecue traditions with local influences for an unparalleled experience, ‘hot & smoking dishes’ as you’ve only rarely seen before…

83 Apart from being a brewery, Stadsbrouwerij number. Donald Simons’ team runs the cocktail the leitmotif throughout my concepts. What is De Koninck also offers a home to various bar on the first floor. There is also a rooftop bar, it that turned all this into a success? Probably entrepreneurs. Chocolatier Jitsk, restaurant which is not open yet, but by the summer you because I am a sandwich short of a picnic. The Butcher’s Son, shop and bar Only Cheese will be able to sit there and look out over the There is ‘thinking out of the box’ but I just don’t by cheese specialist Van Tricht, De Laet & skyline of Antwerp, with a delicious drink in have a box”, Kasper laughs. Van Haver Butcher’s Store, The Bakery and your hand. now also the new concept by Kasper Stuart, Black Smoke. They all share the enthusiasm A sandwich short… “Hilux-Hillewaert follow to offer the customer a unique experience, Kasper Stuart doesn’t need much of an us in our vision” an experience which they create together introduction. Coming from the Netherlands, and which they want to share with as many and being a visionary and creative catering people as possible. Black Smoke is unique in junkie, he already developed a number of Service technical top! Belgium, the menu is an adventure of its own. successful concepts in the past: the very A professional kitchen is a serious investment. Just think of the fabulous pieces of meat which first European wok restaurant De Wok en ’t That is why Hilux-Hillewaert, together with the are grilled, smoked or cooked according to the Tafeldier, fast casual concept Wok A Way, German quality brand Palux, comes up with tricks of the trade. But if you like fish, or are the Asian Brasserie Chilli Club, Brasserie and works out complete kitchen concepts to vegetarians, do not despair, you are not left out Appelmans & Absinthbar, Wok & Tandoor, the any size. A company which strongly believes in the cold. In the kitchen, Vadim Vesters and pop-up winter restaurant Stübe, restaurant in total solutions, where not only the purchase Matthias Jacobs, both specialists in smoking, Josephine’s with a pop-up Summer Josephine’s, of hardware, but also of the design, the choice slow cooking at low temperatures and grilling the cocktail bar The Dirty Rabbit and Smokey of material, the complete installation, tailored on the best types of wood. In the restaurant, Jo’s Garage. In order to meet demand, Stuart training, the customer and after-sales services on the third floor, there is space for 100 guests. Catering was established in 2008. Kasper gets are important. “Hilux-Hillewaert is a company The chef’s table adds another 18 people to that his inspiration in London: “London is absolutely with guts, happy to go into business with us,

84 despite our crazy adventures”, says Kasper and if possible reproduce them. On the level Stuart. “Our Taste Restaurant group has been of service, and technically, there simply is no working for years with the kitchen specialists better company in Belgium”, Kasper Stuart Hilux-Hillewaert who build bespoke kitchens concludes. for us. I don’t even ask another company for a quote anymore, because I know that www.hilux-hillewaert.be Hilux-Hillewaert knows exactly what I want. www.blacksmoke.be We don’t use fine dining kitchens, but we need bespoke things specifically made for our practical designs. The Hilux-Hillewaert team understands exactly what I mean and is capable of meeting my sometimes impossible demands. For instance, I wanted half of the kitchen at Black Smoke to be powdered coated in black, because this fits in perfectly with the concept. Apart from the parilla-grill and the American smokers, the kitchen was completely built by Hilux-Hillewaert. It is very important to find partners who follow you in your vision, and that is what we find in Hilux-Hillewaert. But also their quality is first class. Moreover they also think along even if it is about appliances which are not theirs, they want to study them

85 Spareribs

INGREDIENTS PREPARATION 4 spareribs From each sparerib, remove the membrane which is located at the back by inserting a screwdriver in between the membrane and the bone. Get hold of the membrane and pull it Dry rub off. 400g paprika powder // 100 g salt // 100 g onion powder // 100 g ground black Barbecue at 110 °C and make sure you will be able to maintain this temperature for about 4 pepper // 50 g cayenne pepper hours. Soak the apple wood chips in water for 60 minutes. Cover the ribs on both sides with the dry rub. Add the soaked wood chip to the barbecue’s red hot coals. Put the spareribs Spray with the bone side down on the grill and close the lid. Spray the ribs with the spray every 30 1/2 l cider vinegar // 1/2 l apple juice minutes. After 2.5hrs, remove the ribs from the barbecue. Put ready 4 pieces of aluminium foil of about 40 cm to wrap the ribs in. Spread some butter in the middle of the foil over the Needed for wrapping whole length, sprinkle the sugar and add the chilli sauce. Put the ribs with the meat side 200 ml liquid margarine or butter // down on the foil. Sprinkle the apple juice on the inside of the ribs. Close the aluminium foil. 80 g cane sugar // 400 ml apple juice // Put the wrapped spareribs back on the barbecue for 1.5 hrs. Then use the remaining dry rub 200 ml chilli sauce to sprinkle over the meat side. Put on the barbecue for another 15 minutes to let it dry a bit.

Needed for barbecue Philips screwdriver // aluminium foil // spray bottle // 2 handfuls of apple wood chips // barbecue with lid for indirect grilling

86 Grilled pulpo

INGREDIËNTEN PREPARATION Pulpo The pulpo is best prepared the day before. Peel and wash the onions, leek, celery and 4 pulpo tentacles of about 100 g // 1 bunch of carrot. Fry briefly before adding all the other ingredients. Put the tentacles in the pot. thyme // 1 bunch of bay leaf // 1/2 bulb of garlic Submerge in water and bring to the boil. When it boils, turn down the heat and let it // 1/2 bunch of rosemary // 4 onions // 1 stick of simmer for 10 minutes. Take off the heat and refrigerate. Before grilling the tentacles, celery // 1/2 leek // 1 carrot // 3 juniper berries // dab them dry with a tea towel or kitchen towel. Make sure the grill or barbecue is nice 2 cloves // 15 g black peppercorns // 30 g salt and hot. Oil the pulpo well and grill until the tentacles are warm.

Red pepper houmous Place two red peppers in a preheated oven at 250 °C. Leave them in the oven for about 2 red peppers // 500 g cooked chickpeas // 15 to 20 minutes until they are cooked. Quickly wrap them in aluminium foil, leave 50 g tahina (sesame paste) // 1 clove of garlic // to cool and peel and remove the seeds. Remove as many of the skin of the cooked juice of 1/2 lemon // 5 g smoked paprika powder chickpeas as you can. Put the chickpeas in the blender with the other ingredients. // 5 g ground black pepper // Season with salt and pepper and any extra olive oil until you obtain a smooth mass. 10 g coarse sea salt // 2 dl olive oil Boil the quinoa until firm to the bite in water with 3/4 of the paprika powder, curry, Popped quinoa pepper and salt. Then spread out on a baking tray. Leave the quinoa to dry for 10 to 12 50 g quinoa // 10 g curry powder // 10 g paprika hours in the oven at 60 to 70 °C. When the quinoa is dry, deep fry at 170 °C. Drain on powder // 15 g salt // 5 g ground black pepper kitchen paper and sprinkle with the remaining herbs.

Chimichurri Finely chop all the fresh herbs. Chop the chilli too without the seeds. Chop or crush the 200 ml olive oil // 40 ml red wine vinegar // garlic too. Mix everything with olive oil, vinegar, salt and pepper. 5 cloves of garlic // 1/2 bunch coriander // 1/2 bunch flat leaf parsley // 1/2 bunch curly parsley // 1/2 bunch fresh oregano // 1 red chilli // 10 g ground black pepper // 30 g coarse sea salt

87 88 SUICIDE BEEF BURGER

4 PEOPLE

Burger In a pan, heat the apple cider vinegar, coca cola, espresso, soya 600 g Black Aberdeen // 50 g marrow // salt and pepper sauce, English sauce, brown sugar, syrup, Tabasco, herb mixture and balsamic syrup until it boils. Dissolve the cornflour in a small bowl Mince the meat together with the marrow in a mincer or cut it with some water and add to the sauce. Let the sauce come back up coarsely by hand and then add the marrow together with the to the boil. Add the ketchup, black pepper, cocoa and honey, keep seasoning. the sauce just below the boiling point whilst stirring and remove from the heat. Leave to cool completely. Pulled beef 1 kg beef neck // 3 g paprika powder // 3 g smoked paprika powder Coleslaw // 7 g coarse sea salt // 1 g ground smoked salt // 3 g caster sugar // 1/2 red cabbage // 1/2 white cabbage // 2 carrots // 1 granny smith 2 g brown demerara sugar // 2 g garlic granules // 2 g onion granules // 2 preserved jalapeños // 100 ml mayonnaise // 10 ml apple cider // 1/2 tbsp coarse black pepper // 1 tsp chilli powder // 1 tsp ground vinegar // salt and pepper coffee // 1 tsp cocoa // 1 tsp dried oregano // 1 g ground cumin Finely slice the cabbages, apple and carrot. Add the finely diced Remove any though membranes from the neck meat. Season jalapeños, mayonnaise and apple cider vinegar. Season with salt and with the herb mixture. Put it in an oven dish on the preheated pepper. barbecue and add woodchips which have been soaked in water. Leave to smoke for 3 hrs at 120 °C. Afterwards remove from the Serving barbecue and wrap in aluminium foil. Then cook for another 5 hrs 4 burgers // 200 g pulled beef // 4 brioche burger buns // until you have a core temperature of 80 °C. Take the meat out of 200 g coleslaw // 100 ml bold & beefie barbecue sauce // its wrapping and leave to rest before pulling it apart. Heat before 8 slices of gherkin // 8 slices of Provolone cheese serving with bold & beefie barbecue sauce Grill the burgers on the barbecue until they reach the desired Bold & beefie barbecue sauce cuisson. Slice open the buns and grill briefly. Add the sauce. Put 5 ml apple cider vinegar // 10 ml coca cola // 10 ml espresso // some coleslaw and gherkin slices on the bottom bun. Add some 2 tbsp soya sauce // 20 ml English sauce // 1/2 tbsp brown sugar // pulled beef and place the burger with slices of Provolone on top. 1/2 tbsp liquid sugar // 6 drops Tabasco // 1 tbsp herb mixture // 1/2 tbsp balsamic syrup // 1 tsp cornflour // 1 tbsp water // 50 ml ketchup // 1/3 tbsp black pepper // 1 pinch cocoa // 1 tsp honey

89 Frank Tack

Frank Tack creates an interior worthy of the stately home…

Text: Isabel Boons | Photos: Jan Agten

Along the river Ijzer in Diksmuide you will find a completely renovated contemporary home. Straight away you notice the stately and modern, yet warm character of the house. Characteristics which you also find inside the home. The inhabitants sought and found a designer who could extend the grandeur of the outside into the interior of the home. Very soon they found total designer Frank Tack in Oostrozebeke. The result looks as if it could come straight out of a magazine: warm, atmospheric, unique and finished with quality materials!

The inhabitants had only one big wish during received great praise for its interiors already. the renovation, and that was to keep the And no less is true if we look at the interior house largely as it was. “The house has great of the house near the Ijzer in Diksmuide. Both sentimental value for me, seeing as it is my the kitchen, sitting and dining area, cloakroom ancestral home,” says the owner. “I grew cabinet as well as the toilet were subject to up here and for me, after so many years, it a thorough renovation. All the rooms are was literally as if I was ‘coming home’. So perfectly in tune with one another and in we were really looking for an architect and complete harmony with the stateliness of the interior designer who could retain the warm house. The dining table and coffee table were atmosphere of the house.” completely custom designed.

The complete ground floor was redesigned by The heart of the home architect Glenn Reynaert, interior architect The Frank Tack design team ensured that the Annemie Vermaut and total designer inhabitant’s wishes were perfectly translated Frank Tack. This firm from Oostrozebeke has into the interior of the home. “The owners

90 91 wanted a light and fresh kitchen with warm stained oak was used. The eye catcher is use. Moreover the roll up door is clad with a materials. But it also had to be practical with undoubtedly the marble calcatta work top. metal plate, making the fireplace look visually lots of cupboards. It was also important that “When we first visited Frank Tack we fell for larger when the door is down. All the other TV the kitchen was not just the space where the the calcatta displayed in one of their kitchens accessories like the digibox are neatly stashed cooking was done, it had to become the heart in the showroom”, the owners tell us. “Finding away in a cupboard underneath. Everything of the home, where people met for a chat, this type of marble is not easy, as it has become was custom-made and finished down to the and spend quality time together. This explains quite rare, but together with Frank Tack we last detail. A wall of high cabinets was installed the reason why a central cooking island was finally found the perfect piece. Moreover the in the dining room offering a wealth of storage incorporated where you can also sit and eat. calcatta is the leitmotif throughout our whole space. Between the dining area and the sitting So it is perfectly possible to enjoy the aperitif house, and the stone ensures the necessary area a window sill was placed which hides a whilst someone is cooking. The lady of the class in the interior.” radiator. The same materials were used in house also wanted lots of cupboards and the eating as in the sitting area: parquet in a storage space. In order not to lose the clean Integration natural colour and the furniture in dark stained lines, all cupboard doors are handleless and a The living room and the kitchen are perfectly oak. The dining and coffee table have also cabinet with a roll up door was used to hide attuned to one another and they both have been made in this dark stained oak and this all the kitchen appliances next to the cooker. the same style. Frank Tack team “The sitting contrasts nicely with the light colour of the The roll up door is motorised, making it easy and dining area are separated by fabulous parquet. The toilet and the wardrobe cabinet to open and close it.” metal doors and a fireplace was created in have been finished using the same materials the sitting corner. The wall with the fireplace which brings balance and calm throughout.” Leitmotif also boasts a built-in television and bar The materials used in the kitchen are warm cabinet. The television is also hidden behind A perfect click and a combination of natural oak and dark a roll up door so it is not visible when not in Frank Tack always has a clearly predefined

92 interior vision and that is very obvious here: 100% customised, timeless and tasteful designs, natural and warm materials, craftsmanship and technology and sustainable production and finish. “Frank Tack’s vision corresponds completely with ours”, say the inhabitants. “Moreover we have always been a fan of his interiors. So the decision to opt for Frank Tack was made quickly and during our first visit we felt straight away there was this perfect click with Frank Tack’s team. Throughout the process our demands were perfectly taken into account and they always had their finger on the pulse. Everything is done in-house, from design to production to installation and colour advice. This has one big advantage that we had just one point of contact. We are very satisfied with the collaboration and the result!” www.franktack.be

93 94 Chaîne des Rôtisseurs

Food trucks: do it well and love doing it

Text: Valérie Couplez | Photos: Jan Agten

Nowhere do old and new go so well together in the culinary world as in the phenomenon of food trucks. At first glance they seem to be a hype of our time, having come from the USA to Paris and then to our regions. But in fact they bring back a long forgotten tradition of an inn where pilgrims would rest on their pilgrimages. That is why the fellowship La Chaîne des Rôtisseurs supports a label for the food trucks, allowing pilgrims to find out where the best places are to eat.

95 Logo for food trucks La Chaîne des Rôtisseurs is intertwined with history. Since 1248 it has been known as a label for establishments which not only put great store by a quality cuisine, but also where the atmosphere is convivial. The fellowship has in no way reached its sell-by date. Today, the organisation counts 28,000 members worldwide. Under the leadership of Bailli Délégué Dr. Albert Hankenne, La Chaîne des Rôtisseurs in Belgium now also reaches out to the new phenomenon of food trucks. “Food trucks summarise our philosophy perfectly. Honest dishes which often transport us to other cultures served in a backdrop of cosy get-togethers.” At the moment we are working hard at designing a logo which will also make the food trucks that serve a quality kitchen stand out visually. This initiative did not come about as a ‘pointing the finger’ from above, but it was requested by the food trucks themselves. They are the victim of their own popularity. There are increasingly more of them, but not everyone holds up the same standards for quality and authenticity. La Chaîne des Rôtisseurs wants to turn these principles into the standard. One of the food trucks already approved for the label is La Kitchenette sa Muze, owned by Jasmine Masselis. Her Mediterranean kitchen philosophy stands for adventure and cooking pleasure on two planchas with lots of respect for the ingredients and their nutritional value, texture, flavour and origin, and the professional preparation of it all. In other words: everything a food truck should be according to the fellowship.

96 97 98 Ice cream that makes you happy Cremerie François too, is, just like La Chaîne your own course where quality always comes des Rôtisseurs, closing the gap between old first. Unfortunately some colleagues fall short. and new. The ice cream parlour from Sint- That is why labels are important for us. We Niklaas was established in 1928. Even though are proud to have been recognised as artisans the open workshop is equipped with the and will display the La Chaîne des Rôtisseurs most modern appliances, they still make the label with pride.” ice cream in an artisan way according to the recipe of ‘meneer François’ from 1928. Since 2016 the ice cream parlour has gone mobile with four food trucks. Carolien De Groote from Café Crème is responsible for running them. “You can think of me as adopted”, Carolien winks. “I started working here as a student. Ever since then I have always felt at home here. It is a pleasure to work here because with this ice cream you tell a story about craftsmanship and passion. We are one of the few parlours in Belgium who pasteurise our own milk. You will not find any colorants or flavourings here. Everything is made fresh every day, using pure products.”

It is a pleasure to work here because with this ice cream you tell a story about craftsmanship and passion

The food truck chapter started by request of the customers. First with one oldtimer, in the mean time, we have four of them, all in the Cremerie François colours. “Our trucks, each one of them oldtimers, are unique. We have round barrels to keep the temperature constant, with silver lids for a touch of nostalgia. Everyone loves ice cream, young and old. That is the beauty of my job, and I try to convey this to our employees, they must love ice cream.” And it is that passion which More about is lacking from many food trucks, according Cremerie François via QR-code to Carolien. “My logo is: do it well and love doing it. You have to tell a story, determine

99 Rock&roll in the area. And the ciabattas are made to The same dedication characterises Dries measure especially by Wim, a local baker, so Campo’s food truck. “When I first visited a they would suit the dishes perfectly. Keeping food truck festival, I felt at home straight the distance between field and mouth as away. I knew then: this is my thing”, Dries short as possible, can be tasted. I do not starts. “Actually, I am a body shop technician want to be the cheapest, but I want to be the by training. Due to illness I decided to turn most delicious in what I do. If we want to give things around and I ended up in catering. ourselves, as a sector, a long future, we all need to strive to deliver quality. That is why a label is of paramount importance. Honesty, quality If we want to give products, working hygienically, freshness must ourselves, as a sector, a be key words. But not everyone, who enters long future, we all need to into the adventure of a food truck, adapts this strive to deliver quality. mindset. A pity, because the visitor does not get value for his money and is deceived. And that puts our whole sector in a bad light.” Not A food truck is right in the middle of these only should the food be pure, the image of the two worlds.” Dries opted for the concept of truck should be too. “It doesn’t all have to be Italian street food. His name and his roots spick and span, I like the rock&roll feel of food are no strangers to this choice. With the trucks. It is always a bit different, always a lot Italian cuisine and eating culture as source of fun.” of inspiration Campo’s food truck serves delicious dishes, made with local quality www.chainedesrotisseurs.be ingredients. A few months ago, Campo’s www.lakitchenettesamuze.be Italian BBQ was also launched. “Processing www.cremerie-francois.com the fresh quality products, to me, is the basis www.camposfoodtruck.be of a delicious cuisine”, Dries goes on. “The pork for my porchetta or bistecca di maiale I get straight from the pig farmer Chris, the owner of De Wolkenhoeve in Geel. The vegetables and herbs come from gardeners

100 Mastercooks of Belgium

Postcard from Spain

In 2016 a number of members, together with chairman Frank Fol, travelled at home and abroad to visit the partners of Mastercooks. They did an excellent job in representing our Belgian culinary culture abroad. In January they travelled to Chilli and in October they went to Spain. Each time partner Schenk was their host. A short report by Frank Fol about the trip to Spain, where the vineyard of Murviedro was visited, with some spare time to discover some local culinary delights.

Interview : Joëlle Rochette

The expertise and the personality of the biggest Belgian chefs are renowned the world over. It is not surprising that associations or organisations of international events call on our most active members to take it upon them to be ambassadors for the Belgian Cuisine. A job they love to do.

At the same time loyal partner and wine MCM: Wine was the central theme during MCM: A short, but very sweet trip? distributor Schenk invited them for the second this trip? FF: “For sure! It was a very agreeable and time in a row to go on a journey of discovery to FF: “Indeed, more specifically the wines of wine interesting trip which would have been a the charming Spanish vineyards of Murviedro. house Murviedro, one of Schenk’s partners. It shame to have missed. I want to congratulate After the big trip to Chilli in January, Schenk was very interesting to see how they make the the organisers and our partner Schenk and organised for 20 members of the Vereniging wine there. Apart from all the still wines, they Murviedro and thank them and all I have to van Meesterkoks to go to Spain to discover also let us taste the cavas they make, including add is that trips like these are always worth local vineyards and restaurants. one the house made especially for us.” repeating!”

Frank Fol tells us all about the convivial trip MCM: A cava creation specially for the here. Mastercooks? FF: “Yes! In addition to our own champagne MCM: What do you remember most from this we now also have our own cava. With 90% trip, Frank? Macabeo and 10% Chardonnay it is a beautifully FF: “Our group got on so well, it was a great trip. balanced cava with very fine bubbles and I remember the visit to Valencia, and its fabulous subtle fruit flavours. Our cava is also organic restaurants, and diners where we ate the most and zero dosage. An excellent alternative for amazing paella. The wine house Hispano- members who, besides champagne, also want Suiza was a real surprise. The best restaurant to offer a more democratic bubbly to their in Valencia put on show cooking for us with clients or for their events.” foodpairing with Murviedro wines. We also visited the famous bodegas of the wine house.”

101 Rougié

Maison Lemonnier: an ode to Nature

Text: Catherine Lenoir | Photos: Michael De Lausnay

It was on the beach in the beautiful village of Lavaux-Sainte-Anne, in the vicinity of the castle, that Eric Martin’s passion for cooking began. Here, he established the Maison Lemonnier which was renovated tastefully in 2016. Passionate about nature, Eric and his son work side by side in the kitchen, with respect for one another, yet completely free. A cuisine ‘à quatre mains’ putting local produce centre stage only making an exception when the region does not offer the products they need to conjure onto the table the most refined dishes. Father and son will only buy mature fish or Rougié foie gras because they rear the geese completely according to the rules of the trade.

30 years pure passion joined in. Cooking is an artisan trade whereby Eric Martin has taught himself everything, he passing on knowledge plays a big role.” was not brought up with it. His father ran the Kasteel van Lavaux-Sainte-Anne. In 1985 Eric, as a youngster, helped out in the kitchen of “It is the love for the product the tavern, which back then was located in the which gave me the love for cellars of the castle. One day, the cook was ill. the trade.” There was no other solution but for Eric to take the helm and run the service. That is how his passion for cooking started: he gave up reading Love for nature from father to son law and dedicated himself to his kitchen. “It is Tristan studied at the Provinciale Hotelschool the love for the product which gave me the love in Namen and the renowned École Paul Bocuse for the trade”, he explains. “I have always loved in Lyon. It was there he enjoyed an excellent nature, my own region, old stones. I opened education which allowed him to push back his Maison Lemonnier in 2004. A year later Tristan boundaries time and again. His ambition of

102 ‘going to great lengths’ is still his characteristic trait even today. Not only does he share his love for cooking with his dad, they both have an immense love for nature. “It is nature that gives us our products”, says Eric enthusiastically. “Sometimes we see an excess in the kitchen, because there is poor knowledge about nature.” This love was the base for their credo: promote the local ‘terroir’ on the plate by paying homage to the products. “I am radically against buying products that have been imported”, emphasizes Tristan. “We buy our pork 15 km from here, from a butcher who rears pigs with heart and soul. They have plenty of straw, and are free to roam in the open air. He looks after his product from A to Z and even takes them to the slaughterhouse himself. We consciously opt for people who are just as passionate about their trade as we are.”

Local to the bone and (on)to the plate Tell everyone about it, in Belgium as well as abroad: if you sit down at the table at Lemonnier, what you will get is a nice array of beautiful things Wallonia has to offer. The dishes prepared by both chefs are a fabulous representation of what nature has to offer. And not only what is on the plate. The ceramics used to create the actual plate are also sourced locally. Tristan: “We found these at Coraly Sepulchre, a potter from a neighbouring village. She creates in a very personal style inspired by techniques she learnt while travelling in Spain, India and the USA. Her creations are exquisitely

Best Wine list of the Year Recently Maison Lemonnier was awarded the ‘Best Wine list of the Year’ by the Gault&Millau 2017. An extra accolade by the famous guide which gave the restaurant the exceptional score of 17/20. Frédéric, the experienced sommelier of the Maison, is brimful of oenological knowledge.

103 refined and each piece is unique. You will always than a decade”, Eric Martin confides in us. “I find earthenware in her collection which has believe in the principle that people do not go to not been enamelled and those are the pieces a restaurant to be served frozen products. But if we loved so much. Her husband is a carpenter I have to choose between escalopes which have and can work magic with wood. We asked been frozen super-fresh, or serving 4-5 day old them to make our light fixtures and some other foie gras, I opt for the frozen version. In order to accessories, using designs which combine wood get a good foie gras, one must know how to rear and ceramics.” the geese. And that is what Rougié does best: the geese are reared in optimum surroundings, with an ideal temperature and the best food. “Cooking is an artisan I like working with their escalopes from the trade whereby passing on Grand Chef range, but I also buy whole, fresh knowledge plays a big role.” liver lobes for my ‘au torchon’ preparation.”

Eric and Tristan have been busy in the kitchen Real flavours with these two products by Rougié. They serve At Maison Lemonnier you recognise the region us two amazing dishes. First of all a foie gras ‘au by the products. Father and son like going torchon’ with quince, rose hip and caramelised for a hike in the woods in order to think of onion mash. The second dish is a nicely fried foie preparations inspired by what they discover in gras escalope on a potato toast with cardoon, nature, such as for instance Douglas firs. “We turnip greens and parsley root. A delight for the want to offer the real flavour of a product in the eye and the taste buds! right season. We were already using vegetables from our own garden, even before this became www.lemonnier.be trendy. Tomatoes in December? No way! Our http://fr.rougie.com greenhouse provided us with varieties of http://generationw.be/chef-producteur/ old types of tomatoes until the beginning of coraly-sepulchre/ October. We had our clients taste them. No salt, no oil, … just pure nature … allowing them to taste the real flavour.” Also, Eric and Tristan don’t buy cuts of meat, but a ‘whole’ animal; they want the animal to be appreciated in its entirety, including the so-called lesser quality cuts.

Sustainability and respect for the product Sustainable products are close to their hearts. Products which cannot be bought locally have to comply with a well-considered vision. A wild gilt-head bream must weigh 3 kg at least and a white pollock 4 kg. “We do not buy young sea fish. The fish must be old enough and sexually mature. And only line-caught by small fishing boats “, says Tristan. The same goes for foie gras. “We are always looking for quality products and we have been working with Rougié for more

104 Foie gras ‘au torchon’ with quince, rose hip and caramelised onion mash

INGREDIENTS raw foie gras // salt // ground pepper // smooth white wine // onions // light poultry stock // quinces // rose hips

PREPARATION Foie gras ‘au torchon’ Remove the veins, season per kilogram with 10g salt, 3g ground pepper and 50 g smooth white wine. Make a sausage with a diameter of about 6 cm. Wrap it in a clean cheesecloth and mould firmly. Put it in the fridge to rest for 12 hours and then vacuum boil the foie gras for 8 minutes at 62 °C. Leave to cool.

Caramelised onions Dice the onions and gently fry them until they colour. Moisten with a very light poultry stock, let the onions cook in and reduce. Mash.

Quince mash Peel and deseed the quinces, put them in a vacuum bag and let them cook for 45 minutes at 90 °C. Drain and mash.

Quince jelly Keep the peel and the cores of the quinces. Boil them for 1 hour and reduce. Put the whole through a sieve and the liquid will become a jelly all by itself (the pectin in the fruit is sufficient to do this).

Rose hip Vacuum cook the rose hips for 1 hr at 90 °C. Blend and push the puree through a fine sieve separating all the seeds.

105 106 Fried foie gras escalope on potato toast with cardoon, turnip greens, cimata and parsley root

INGREDIENTS PREPARATION Rougié foie gras escalopes // Cardoons // Cardoons Light poultry stock // cimata // turnip greens Peel the cardoons and remove as many of the strings on the stems as you can. Cover and (cime di rapa) // butter // brown gravy boil for 45 minutes in the light poultry stock in an oven at 150 °C.

For the potato toast: Cimata 500 g white flour // 55 g durum-wheat Blanch the cimata and, right before serving, cover them in warm butter. Please note: if you semolina // 85 g boiled potatoes // boil them for longer the taste will get bitter. 330 g water // 13 g salt // 25 g yeast Turnip greens (cime di rapa) Briefly blanch and cover, right before serving, in warm butter.

Sauce Boil and reduce the brown veal stock and finish with butter. Season with freshly ground pepper.

Potato toast Mix all the ingredients as if you were making bread. The potato purée should become a little bit stringy. Make a fat stick with the dough and leave to rise. If the dough has risen sufficiently, bake it in an oven for 35 minutes at 225 °C. As soon as the bread is cooled, cut it into 1 cm thick slices. Soak in the poultry stock for 5 minutes. Then fry in foamy butter until they colour lightly.

Foie gras Season the foie gras escalopes with salt and pepper, dust with a little bit of flour and fry on each side in a warm frying pan without oil or butter. Make sure the warmth reaches the centre of the escalopes.

107 Shine Leathercosmetics & Dolce World

Shine Feel Good Golf Trophy 2017

The Feel Good Golf Trophy is a formula for club competitions whereby the emphasis is on the ‘good feeling’ on and off the field. Apart from the competition, which is exclusively for club members, invited guests and partners, the emphasis is on the ‘feel good’ factor at hole 18. Massages, make over, degustations and testing (test drives) of new products can be found at the ‘Feel Good Village’.

For more information Jan Klaps: 0470 43 70 60

108 Calendar 2017

DATE EVENT PLACE DEPARTMENT March 25 Golf Club de Pierpont Les Bons Villers Hainaut April 02 Damme Golf & Country club Damme West-Vlaanderen 09 Golf de L’Empereur Ways (Genappe) Brabant Wallon 16 Golf du Château de la Bawette Wavre Brabant Wallon 30 Golf de Mont Garni Baudour Hainaut May 07 Golf de Falnuée Mazy Namur 13 Golf Club Enghien Petit Engien Hainaut 28 Millennium Golf Paal Limburg June 04 Golf Château de la Tournette Nivelles Brabant Wallon 11 Winge Golf & Country Club St Joris Winge Vlaams Brabant 24 Ostend Royal Golf Club De Haan West-Vlaanderen July 02 Golf de Durbuy Durbuy Luxembourg 08 Cleydael Golf & Country Club Aartselaar Antwerpen 16 Golf & Country Club Oudenaarde Oudenaarde Oost-Vlaanderen 22 Golfclub Lanaken Lanaken Limburg 30 Golf de Rougemont Profondeville Namur August 06 De Kempense Golf Mol Antwerpse Kempen 13 Royal Golf Club du Sart-Tilman Angleur Liège 20 Antwerp Int.Golf & Country Club Schilde Antwerpen Rinkven September 03 Golf Club “Witbos” Noorderwijk-Heren- Antwerpse Kempen tals 09 Brabantse Golf Melsbroek Vlaams Brabant 17 Wellington Golf Club Oostende West-Vlaanderen 22-24 Golf Club De Kluizen Aalst Oost –Vlaanderen October 14 Keerbergen Golf Club Keerbergen Vlaams Brabant

109 Be Delicious

BE DELICIOUS launches event catering which puts Belgian quality in the spotlight

Text: BE DELICIOUS | Photos: BE DELICIOUS

BE DELICIOUS grew out of the ambition of wanting to spread the Belgian food culture all over the world. A few products have already successfully made their way to far-flung destinations, such as our Belgian chocolates, Belgian waffles, Belgian chips and the Belgian beer. But of course our rich and varied gastronomy has a lot more to offer. BE DELICIOUS is convinced that other Belgian quality products have a great potential waiting for them with foreign food enthusiasts. Just think about shrimp croquettes, stewed meat and cuberdons, etc. ‘Unknown is unloved’. And that is exactly what BE DELICIOUS wants to change by promoting Belgian specialities abroad and offering logistic solutions in order to get the products where they need to be.

Belgian gastronomy in the spotlight Ten Dauwe and BE DELICIOUS and quality of their end product. With this Whilst promoting Belgian products abroad, That is why BE DELICIOUS, alongside its selection of Belgian top products, together with BE DELICIOUS noticed that even in our own foreign efforts, also wants to promote event Ten Dauwe, BE DELICIOUS has come up with country the pride for our very own food culture catering using Belgian products in our own a number of formulas which you can use for could be highlighted somewhat! country. A collaboration with Ten Dauwe from your events. Belgian ‘from aperitif to dessert’! Aalter was the perfect way to achieve this. This Catering company Ten Dauwe looks after the Many companies, government institutions, experienced catering company is headed by service at your event. These are the formulas cultural initiatives etc, organise events at Peter De Groote, one of the ‘Mastercooks of offered: Belgian breakfast, Belgian reception, regular intervals. It goes without saying that Belgium’. Belgian finger buffet, Belgian fork buffet and food and drinks are served at these events, Belgian dinner (seated). and many a time foreign visitors are invited too. BE DELICIOUS selects quality products by At events like this, Belgian products are rarely 25 Belgian artisan producers, ‘Belgian Food opted for when looking at the menu and choice Artisans’. They constitute a nice representative of products. Nevertheless these are the ideal sample of what our gastronomy has to offer. events at which to show off the trumps of our They are all producers who put great store by Belgian food culture. traditional preparation, choice of raw materials

We would like to present our formulas to you on Tuesday evening 28 March, where you will be invited to taste our selection of Belgian specialities. Are you, within your organisation, responsible for events, or are you as event organiser commissioned to organise events? Please send us your details on [email protected] so that we can invite you to our event on 28 March, introducing our formulas for Belgian event catering.

110 111 Dolce’s petanque trophé for chefs empowered by the Mastercooks of Belgium

Take part in our unique pétanque competition for the culinary world

August 7, 2017

On Monday 7 August Dolce, empowered by The Mastercooks of Belgium, will be organising the third edition of a sporty networking day for the cream of the crop of the gastronomic sector. It promises, once again, to be a pleasant event in international company with a sporty and gastronomic touch. Chefs and catering employees from Belgium and abroad will enjoy an inspiring day where networking and fun take centre stage. The pétanque games will be interspersed with ‘Tournées Générales’ by the Dolce partners. An excellent way to discover gastronomy in a playful way. This year, we will conclude the day in a unique location in Knokke- Heist, Hotel Lebeau in the flamboyant Knokke- Zoute.

For the gentlemen and the ladies… Book your tickets now! New this year is the ‘Dolce Pétanque Trophee Do not miss this unique international event for Lady Chefs’. Mastercook of Belgium and experience this beautiful day together Arabelle Meirlaen takes on the patronage of with us. Moreover there the opportunity to this elegant competition. Arabelle Meirlaen, stay the night at hotel Lebeau: with a restaurant called after her in Marchin, www.lebeauhotelzoute.be. already earned her stripes in gastronomy: Femme de Cristal, Lady Chef of the Year, a first Michelin star in 2012 and chef of the year 2014. Please note: the number of places are limited, godfather Bart Desmidt She is the only female chef in Belgium with a do not hesitate and book your ticket for the Michelin star and apart from her expertise, competition and any accommodation via QR- she brings elegance and humility to the plate. code. In other words: the perfect patron for the first edition of the ‘Dolce Pétanque Trophee for Lady Chefs’. For the gentlemen, Mastercook of Belgium Bart Desmidt (Bartholomeus**) will be taking on the role of patron. And to top it all, Mastercook of Belgium Peter De Groote will be treating the participants to a fabulous For more information: dinner followed by a stylish dance night. [email protected]

112 godmother Arabelle Meirlaen PROGRAMME 10.30 am You will be welcomed by Zora and Pepper, undoubtedly the waiters of the future! Living Tomorrow can tell you all about them, but for now, we keep things under wraps… We will get started with an energising breakfast. Francken and Viva Sara provide the necessary boost to be able to give your all during the competition. Next the pétanque teams will be made up each with a chef as captain. Our Trophee director will explain the rules of the game.

11 am Start of the pétanque competition

Noon First Tournée Générale with Kolt, the tasty ice tea by Viva Sara. This pleasant refreshment is alternated by surprising snacks and drinks offered to you by our Dolce-partners. The sparkling water comes from Bru and Spadel.

Lunch Lunch will consist of a summery picnic together with all the teams. Be Delicious caters for the Belgian specialities whilst e-Gourmets will be spoiling us with French culinary discoveries.

4.30 pm Participants get ready for the dinner and the after party

6.15 pm Reception and award ceremony with fabulous prizes coming from Le Creuset, Obut and Herdade Vale de Arca.

7 pm Dinner by Mastercook of Belgium Peter De Groote, followed by a stylish dance evening

See the atmospheric pictures via QR-code

*Non pétanque partners can keep themselves occupied with the numerous activities going on during the day or can register for the lifestyle and art programme in collaboration with Siësta Beach by mailing [email protected]

113 View our photographs here via QR-code

114 BOOK NOW!

Travel with us to pick olives in Alentejo (Portugal) at Dolce-partner Vale de Arca!

From 23 to 25 October 2017 we are heading to diverse Portugal. We will have lunch in the rice fields, enjoy some culture, taste fabulous wines, sample culinary Portuguese delicacies and learn all about the olive harvest. A trip not to be missed for those who appreciate conviviality, gastronomy and a good amount of product knowledge.

23-24-25 OCTOBER 2017

PRACTICAL

PRICE by the mayor and where we will visit the museum and the poussada. // 5.30 pm Wine degustation with José Mota

Single room: € 1150 Capitao at Herdade do Portocarro, located between the Double room: € 998 Setúbal and Évora districts. // 6 pm Departure to hotel Vale do Gaio Inn, the perfect location for those who value These prices are inclusive of return flights from Brussels the region’s culinary delights. // 7 pm Welcome by Vasco, and the full 3-day programme on an all-inclusive basis. the sympathetic hotel owner // 9.30 pm Aperitif and Depending on the date of booking, the price of the flight can change. Dolce retains the right to change the dinner programme in order to offer its participants as optimum an experience as possible.

For more information: 24 OCTOBRE [email protected] or 0474 54 04 66 Breakfast with a fabulous view on the dam // 10.30 am We travel with jeeps to the Herdade de Vale de Arca where

PROGRAM we will be welcomed by the owner. // Lunch at the farm with the local authorities of Alentejo // Relaxing afternoon

23 OCTOBRE near the river and dinner in Vale de Gaio

Flight: Tap Airways Brussels – Lisbon: departure 6.20 am

// Transfer to Comporta // 11 am Aperitif on the beach 25 OCTOBRE with local specialities // 12.30 am Departure to restaurant Museo do Arroz at the domain Herdade de Comporta Breakfast and departure to Lisbon. // 3 pm Arrival in where we will have lunch amongst the rice fields. // 3 pm Brussels Departure to Alcácer do Sal where we will be welcomed

115 BOOK NOW!

CASA MARTINI AND GOURMET TURIN

An exclusive trip for Dolce partners and ambassadors to the vermouth of all Vermouths: Martini.

12-13-14 JUNE 2017

PRACTICAL

PRICE

Dolce Club members and Ambassadors

single room - € 1437 / Non members - € 1477 double room - € 1176 / Non members - € 1220 includes VAT, food and wine.

Prices may vary depending on the time of booking the flight. Dolce wants to ensure that their customers have an exceptional experience and reserves the right to amend the programme for the good of their customers For more information: [email protected] or tel: 0474 54 04 66

See the atmospheric pictures via QR-code

116 PROGRAM

12 JUNE

11.30 hrs: Ryanair Flight Business Class from Charleroi // Arrival in Torino at about 13.00 hrs // Transfer to the hotel // Stay at Grand Hotel Sitea. This hotel is located in the heart of Risorgimento Turin, just outside the

An exclusive trip for Dolce partners and ambassadors central via Roma and Piazza San Carlo, within walking to the vermouth of all Vermouths: Martini. distance from Piazza Castello. The hotel was built in the early 1900s featuring a traditional brand of hospitality. // Lunch: Aperitivo at “EL Pharmacia”: Turins latest concept // 20.00hrs: Piedmontese dinner at Restaurant Carignano

JUNE 2017

13 JUNE

Breakfast // Drive to Pessione // Visit to Casa Martini Pessione // 10.00 hrs: Welcome @ Terrazza Martini // 10.15 hrs: Visit Mondo Martini // 11.00 hrs: Make your own Vermouth at the Martini Bar Academy // 12.30 hrs: Martini sparkling wine tastings (Prosecco, Asti, Rose Brut) // 13.00 hrs: Lunch at Martini Terrazza // 14.00 hrs: Visit to the Martini Production // 15.00 hrs: Mixology Masterclass with 2015 Martini Grand Prix winner, Walter Gosso // 16.00 hrs: Visit the Martini shop // Drive back to Torino // Dinner at a star restaurant with exceptional service and charm. Inspiration of the Piedmontese cuisine brought to the table in a modern way at DEL CAMBIO.

14 JUNE

Breakfast // Visit to the Center of Open Innovation Torino, innovative think tank that wants to enhance the Turin the local ecosystem momentum // Transfer to the airport // 13:25hrs: Business Class Ryanair // 14:55hrs: Arrival Charleroi

117 Casa Martini and Gourmet Turin 07-08-09 November 2016 BOOK NOW!

Submerge yourself in the beautiful Costa Rica

accompanied by a subtle coffee flavour, bathing in the splendour of the rainforest.

From 10 to 17 September we are once again exploring new horizons. This time our destination is the overwhelmingly beautiful Costa Rica. For a whole week we will submerge ourselves in the country of eternal spring with a trip to the rainforest, gastronomic and molecular discoveries, a visit to the Poás Volcano National Park and a number of coffee plantations. Costa Rica will undoubtedly be an unforgettable Dolce experience and as it is befitting for Dolce Travel, everything is planned down to the last detail. Culinary local conviviality is once again the leitmotif throughout this trip.

10-16 SEPTEMBER 2017

PRACTICAL

PRICE

Single room - € 4804 Double room - € 3985

This price does not include return flights. You have to book your own flights. Dolce retains the right to change the programme in order to offer its participants as optimum an experience as possible.

For more information: [email protected] or 0474 54 04 66

119 120 PROGRAM

10 SEPTEMBER restaurant offers a breathtaking view on the lush green gardens Arrival and transfer to Studio Hotel (5*) in San José. This and waterfall. // Accommodation at El Silencio Lodge & Spa boutique hotel with its unique style is a veritable ode to Costa Rican art. // 6 pm Wine tasting and art tour // 8 pm Dinner

14 SEPTEMBER

11 SEPTEMBER Morning Enjoy some free time or go with us to plant a tree // Lunch in Las Ventanas Restaurant // Depart to the next Rainforest adventures with a walk among the treetops // destination // Accommodation in Naranjo, an area which is Lunch in the rainforest // Drive back to the hotel // Dinner in known for its coffee production. We stay at Chayote Lodge restaurant Vino Mundo where we will meet chef Rodrigo Salazar where we experience sleeping in a ‘Recibidor’ and his surprising molecular techniques

15 SEPTEMBER 12 SEPTEMBER Morning Coffee experience in an authentic ‘finca’. Our first stop Morning Visit to the Poás Volcano National Park with the on the Don Ricardo Coffee Tour shows us exactly why this black impressive Poás vulcano. Apparently the crater of the Poás gold has conquered the whole world. We are introduced into the vulcano is considered the largest active crater in the world. wondrous world of coffee, from bean to cup. We learn all about Sulphur fumes rise from its sides. Truly breathtaking. // Lunch the process of coffee cupping, or tasting coffee. Cupping can be at the Doka Estate coffee plantation in La Cajuela Restaurant seen as an art or as a science. One thing is sure, it is the main tool // Afternoon Visit to the Doka Estate coffee plantation where of the coffee roaster. // Lunch at Chayote Lodge // Afternoon you will be given an introduction into the world of coffee, from Free time // Last dinner at Quelites Restaurant bean to cup. Doka Estate is one of Costa Rica’s most quality coffees which is grown on the flanks of the Poás volcano. // Accommodation at El Silencio Lodge & Spa, an environmentally friendly luxury hotel located in the lush valleys surrounding the 16 SEPTEMBER volcano. // Dinner in the hotel Las Ventanas Restaurant with 100% local ingredients Lunch at San José, nearby the airport at El Rodeo Restaurant

13 SEPTEMBER

Visit to Arenal Volcano National Park with its incredible ‘cone- shaped’ volcano // Lunch at the local restaurant La Choza de Laurel in La Fortuna // Tabacón Grand Spa Thermal Waters This natural spa offers an unforgettable moment of relaxation. An excellent opportunity to enjoy some rest and take in the splendid nature. // Dinner at Ave del Paraíso Restaurant, located on the Tabacón Grand Spa Thermal Waters domain. The

121 partners

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122 MASTER EVEN THE MOST COMPLEX FLAVOURS

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123

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124 Photo: Henk Van Cauwenbergh