UMI by Imperial Heritage Caviar | Caviar inspired by Asian influences

6-5-2022

Imperial Heritage Caviar, the premium caviar house in Belgium and favorite of many celebrity chefs, launches their newest addition: UMI. Elisabeth Colman, new generation of the Colman family, owners of Imperial Heritage Caviar, was stimulated by the Asian influences in our modern cuisine during the company’s constant search for innovative flavours. They developed a brand new caviar with a surprisingly different pearl. The new caviar is called UMI by Imperial Heritage Caviar (‘Umi’= ‘sea’ in Japanese) and will be available exclusively in a selection of fine dining restaurants. UMI will also have two ambassadors: restaurant Cuchara** and restaurant DIM Dining.

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Citrus caviar from Finger Limes

11-8-2016

In 2010 we spotted Finger Limes for the first time and wrote about it. But we never saw an opportunity to taste the Finger Lime, which originates in Australia. Although we came up with great ideas to combine these citrus caviar with for example a Gin & Tonic, oysters, in fruity desserts, as garnish at hors d’oeuvres or in salad dressing. But still we hardly spot them in Europe! Well at least we know this is going to change because they are now cultivated outside Australia as well. We spotted them in the USA and in Italy.

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Impeccable White snail caviar

13-6-2016

Impeccable White is the manufacturer and worldwide supplier of snail caviar. Although snail caviar is still quite unknown it could be a relatively new ingredient for culinary dishes. read more

Snail Caviar

2-5-2012

Dominique Pierru spent three years perfecting the Snail Caviar. Once a year each snail lays a few hundred eggs of about 4 grams in total. To produce a kilogram of snail caviar, one needs about 260 carefully selected layings.

Salmon caviar from a vending machine

24-5-2010

One of the biggest sellers of caviar in Moscow, Russia, Ikra, has placed 33 vending machines with salmon caviar. Unfortunately for lovers of expensive versions such as Beluga or Sevruga caviar … they are not in the assortment yet.

Trends we spotted | Week 12

27-3-2023

At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’.

With this week links to articles about among others, a pop-up of innovative cocktail hub Licorería Limantour at Fandi Mata in Williamsburg, Brooklyn.

Spotted in many Instagram posts, caviar on baked potatoes, served in for example the piano bar The Nines and Caviar Kaspia in The Mark Hotel. Are we going to serve that in Europe as well?

And more inspiration from Instagram: Mr. Black Cold Brew Coffee Liqueur has created a Parmesan Espresso Martini. And Taste Film in London, a new way to watch what you eat.

We’ve been presenting tea in rectangular or square tea boxes for years but now there’s the T-Box.

Hendrick’s FLORA ADORA is available since March 1 and is a limited edition floral spring bouquet gin for colorful cocktails. With the recipe of the Wildgarden Cup.

 WHAWOWA shoes, What Women Want, fashionable work shoes for hardworking women by Bata Industrials.

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Gastronomic street food at the revamped Diego’s

20-3-2023

It was the listing about his surprising flavour combinations in the famous Gault Millau guide that confirmed chef Diego Buik’s feelings and further fuelled his ambitions. It was time to take his restaurant in Rotterdam-Zuid to the next level. “My great passion will always be creating tantalising burgers. But I remain a chef at heart. I missed the diversity in my menu.” After four years of successfully serving his famous burgers at Diego’s Burgers restaurant, the burger king decided it was time for a change: “We have redesigned the interior and given it a mature and timeless look. We also enriched the menu with modern dishes such as a salmon ceviche and updated the wine list. But of course, burgers will also retain a place on the menu.”

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#WorldSleepDay | Sofitel’s Do’s & Don’ts for a Bonne Nuit 

14-3-2023

On the occasion of #WorldSleepDay on March 17, Sofitel Hotels & Resorts is inviting guests and travelers to experience its most luxurious bedtime routines with “Sofitel’s Do’s & Don’ts for a Bonne Nuit”. As an ambassador of modern French style, culture and art-de-vivre around the world, Sofitel exudes a refined and understated sense of modern luxury, which certainly extends to its signature Sofitel MyBedTM experience, and the brand’s chic approach to well-being. In keeping with the theme for this World Sleep Day – Sleep is Essential for Health – Sofitel shares its secrets to the ultimate good night’s sleep.  read more

Claridge’s ArtSpace Café | Café culture comes to Claridge’s

17-2-2023

Bringing café culture to Claridge’s for the very first time, the legendary Mayfair hotel has opened the doors to Claridge’s ArtSpace Café, with its own dedicated entrance on Brook’s Mews bedecked with awning and flag. 

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Festive restaurant Grace opens its doors on the Coolsingel in Rotterdam

16-2-2023

Horeca entrepreneur Herman Hell on his newest addition, festive restaurant Grace: “Whether it’s a Parisian breakfast, a relaxed lunch, Arabic tea or a sumptuous dinner with champagne, cocktails and dancing until we can’t anymore. Everything happens at Grace with style. Or as we say, It’s about how.”  

An addition to Rotterdam. Enjoying delicious cocktails, drinks, food and a glamorous interior!   

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