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Bart Tanghe Adv Gastvrijrotterdam2017-220X293mm-Belgische Uitgave-ENGELS.Indd 1 18-5-2017 09:52:52 DOLCE WORLD = volume 25 | £ 7.99 www.dolceworld.com Printed in Belgium Photo: Bart Tanghe adv_GastvrijRotterdam2017-220x293mm-belgische_uitgave-ENGELS.indd 1 18-5-2017 09:52:52 DOLCE WORLD = COMMUNITY CONVIVATIVITY QUALITY Lifestyle Gastronomy EXPERIENCES INSPIRATION Art In English, PRINT printed Dutch and copies French in countries SOCIAL MEDIA Social media newsletter every and website: members weeks to (linkedIn: 33.000 members) digital copies members worldwide Horeca Expo Chef 's place Gastvrij SHARING Gastronomy Rotterdam Vermouth EXPERIENCES Masterclass Exclusive Trip Casa Martini and Gastronomic Turin Shine Golf Cub Olive picking at Vale De Arca Third edition of Dolce 's Curling Trophy Dolce’s Petanque for Horeca 2017 gaat door Trophee3 For Chefs (7 augustus) in Durbuy op 12 December adv_GastvrijRotterdam2017-220x293mm-belgische_uitgave-ENGELS.indd 1 18-5-2017 09:52:52 38 “Brasserie Balthazar’s cuisine perfectly reflects the pureness of the art I offer” Brasserie Balthazar, located in Duinenwater near the station, opened its doors on 2 August 2016. Next door is the luxury care centre ‘Belle ‘Epoque’ from the Orpea group. Brasserie Balthazar’s inception came about by the inspiration of famous star chef Yves Mattagne (Sea Grill). 84 Pass on the love 45 for food This year Erpe-Mere, declared as Dorp van de The world famous Ronde, was the gathering place for only the best ‘cocotte’ on Edwin foodtrucks. And you don’t have to take our word Vinke’s stove for it, they all had the label of La Chaîne des Le Creuset needs little introduction. The Rôtisseurs to prove it. 58 excellent reputation of these cast iron pans is CVO De Avond- unsurpassed in the culinary world. Besides, Le Creuset is found everywhere: in the kitchen of school has a great the hobby cook, in many television kitchens and 80 future ahead! of course in many Michelin starred kitchens. HoRESca fair and CVO De Avondschool, at the moment still located in the Leopold III Laan, has ambitious RES meeting at Ten plans. Not only is the quality of the courses it Dauwe offers of an exceptionally high level, from 2018 For 15 years, Rik De Nijs and Kristel De Coster the school building will also live up to all the have been the RES agents for East and West requirements of a modern teaching environ- Flanders. For all this time they have not only ment. In addition, CVO De Avondschool is opened hundreds of new RES accounts, but making headway in organising the competition they have also been monitoring the traders 24/7 ‘Best chef of adult education 2017’ for the very with – and this is how they always put it –a broad first time. RES smile. Responsible editor // Jan De Kimpe // [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 // Catherine Lenoir // Wendy Huyghebaert // Henk van Cauwenberghe // Bart Tanghe // Lay-out // Hannibal - www.hannibal.be // Print // Drukkerij Hendrix - www.drukkerijhendrix.be // To subscribe to DOLCE Magazine or DOLCE Club please contact Partner Press on 02/556 41 40 or [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 Vale de Arca olive oil is given pride of place in restaurant Venti in Zwevegem Exactly one year ago, the former police station in Zwevegem was given a completely new purpo- se. Today the stately Art Deco villa houses a trendy restaurant serving an honest and primarily 111 pure cuisine. The Vale de Arca olive oils blend in perfectly with this philosophy. 74 Cider is enjoying a worldwide revival Two young brothers from Limburg (Frank and Joris Hermans) are giving Cidre Ruwet a second youth, a comeback. Cider’s popularity is undoubtedly on the rise and the two brothers relaun- ched the brand with a series of new products. The production takes place at Brouwerij Roden- bach in Roeselare, but still in an artisan way. 20 Ode to the Negroni 104 with Martini and Dolce World AAPI, from digital No single aperitif is as compelling as the to figital Negroni. This bittersweet cocktail made of The first year of the registered cash register in equal parts of vermouth, gin and bitter is (re) Belgium has not gone by unnoticed. This was conquering the world. Martini, the vermouth the conclusion of a study which consulted the brand par excellence, has understood this main federations, authorities and institutions very well and set up the very first pop-up involved. There is no doubting that 2017 will Negroni bar in Belgium. be a turning point for the sector. 119 Book soon as spaces are limited! A pleasant networking event in international company with a sporty and culinary theme under an undoubtedly azure blue sky in Knokke. The games of petanque are alternated with ‘Tournées Générales’ by the Dolce partners. 5 6 Belgocatering Not just any chicken for Belgocatering Text: Catherine Lenoir | Photos: Henk Van Cauwenbergh Belgocatering continues striving for exceptional quality. Its credo? Offer his customers products which tell a story and which you cannot find elsewhere. If there would be stars for industrial kitchens, the catering company would certainly win its own, no doubt. In order to be able to offer superb quality, Bartel Dewulf goes in search of unique ingredients. The search can take months, or even years. That’s how it went with the Hubbard, a broiler chicken he eventually found through his loyal supplier of meat and poultry, Limousin Puur. Belgocatering and Limousin Puur, a story of Ardenne Volaille, is one of them. And it is that goes back 15 years. Bartel Dewulf finds here that Bartel and Philippe found their dream exactly what he is looking for at the company chicken. of Philippe Soete and his wife: quality, values and sustainability. Their cattle, calves and lambs Intensive searching for a year and a half graze in complete freedom on the 130 hectares Belgocatering has been looking for an of fields in Schore, West Flanders. The meat is exceptional chicken since mid 2015. It had to be deboned and cut on the premises, according to a 100 % natural corn-fed chicken. Bartel opted the wishes of the customer. For pork and poultry, for the time being for the Coucou d’Izegem, a Philippe and his team work only with carefully very nice product, but continued his search for a selected breeders. Christophe Mercier from chicken which, before being slaughtered, spent Spy, producer for the Crète d’Ardennes chain even more time outside and had developed 7 a more specific flavour because of it. “We A quality chicken which makes the difference searched high and low for a year and a half”, Limousin Puur was looking for a chicken for Philippe Soete at Limousin Puur tells us. “After Belgocatering of a discerning quality, in other seeing and tasting dozens of different chickens words, a chicken which distinguishes itself we opted for n° 757 of the Hubbard breed. This is a strong and lively breed, which is bred by producers such as Christophe Mercier, who “This chicken is ready for comply with strict regulations.” slaughter after 56 days. A slower growth means the fibres of the meat are much “Bartel will never settle for more delicate.” an average product. He wants to be familiar with the entire value chain, from egg from an ordinary chicken when it comes to to end product.” texture and flavour. Corn-fed, giving the meat its typical yellow colour, was another important requirement. Chicken n° 757 of the French A ‘WOW’-effect for the taste buds Hubbard breed met all the conditions. This Belgocatering has demanding customers. They breed is a cross between a very strong brown want that little bit extra that Bartel Dewulf can hen and a white rooster with strong genes. offer them. “He will never settle for an average After 56 days of free-range roaming outside, product”, Philippe confirms. “He always insists the chickens are ready for slaughter. Thanks on natural ingredients of which the origins are to this slow growth, the fibres of the meat are known. Products that tell a story. He wants much more delicate. And the intramuscular fat to know how the animals are fed, in which content is slightly higher than average, which circumstances they are bred, where they are means the meat will be tastier and the flavour slaughtered, etc. In fact he wants to be familiar more refined. with every step in the entire value chain. So in this case, with poultry, he wants to know absolutely www.belgocatering.be everything: from the egg to the end product www.limousinpuur.com that lands in his kitchen.” The Hubbard chicken is a first class corn-fed chicken with a rather yellowish meat which offers the advantage that very little is lost during the preparation. “This chicken with exceptional flavour ensures the wow-effect which Belgocatering looks for in each of its ingredients”, Philippe adds. 8 9 Bru Alain Gilain, a modest chef who cares about values Text: Catherine Lenoir | Photos: Michael de Lausnay Situated in the countryside, in Liroux, near Dinant, Hostellerie Gilain has been a Michelin star restaurant for 17 years. It is probably not a coincidence that it is not the most famous star restaurant. Alain Gilain does not like too much media attention. He opts for a small scale kitchen (the team consists of three people) so that the authenticity can shine through. “A matter of balance” confirms this father of four who wanted a large family come what may. “My profession is cooking, not boasting and parading.” In 1991 Alain Gilain and his wife opened their of the 11 members of the jury had chosen our restaurant in the hilly Dinant in an old inn which restaurant as the best from the three finalists.
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