Snail Caviar
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.
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.
In May the book Sergiology is published. It is the gastronomical art-object-book of Michelin star chef Sergio Herman. The limited available book shows the sources of inspiration and creations of this Oud Sluis’ chef.
In the Plus One Berlin Hotel you just do not only book a room, but also an inhabitant of Berlin, who shows you all the nice hot spots and gives you tips of the city. This hotel is located in the hip, not yet touristical district Kreuzkölln.
Very clever cutting board! Scaling your food whilst cutting. This cutting board features a scale.
The owner of the French company Tifamade combined her two passions, good food and biking. She delivers home-made sandwiches and cake by bike. A nice idea for a summer afternoon pick nick or a party.
Van Spronsen & Partners has examined the 1- and 2- star hotels in the Netherlands. Only available in Dutch.
A bubble is brief, and bursts at your touch. But while it lasts, it catches the light and reflects the room like a multi-coloured
temporary structure. Front Design, Nacho Carbonell and Formafantasma created a bubble lamp which works for 50.000 hours. In the time it takes the LED to burn out, the lamp will have had 3 million different globe shades.
Approachable inspiration, trends and highlights from 2025 that can be easily applied to your own business in 2026. A whitepaper to scroll through when you read more
We’ve been enjoying glorious summer weather for a few weeks now, and the popular seasonal drinks are already known. Mocktails, cocktails, spritz variations, rosé, and read more
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.
In May the book Sergiology is published. It is the gastronomical art-object-book of Michelin star chef Sergio Herman. The limited available book shows the sources of inspiration and creations of this Oud Sluis’ chef.
Not ready for a real insect snack? Try these lady bugs as appetizer!
In the Plus One Berlin Hotel you just do not only book a room, but also an inhabitant of Berlin, who shows you all the nice hot spots and gives you tips of the city. This hotel is located in the hip, not yet touristical district Kreuzkölln.
Very clever cutting board! Scaling your food whilst cutting. This cutting board features a scale.
A funny way of playing a game of checkers…
The owner of the French company Tifamade combined her two passions, good food and biking. She delivers home-made sandwiches and cake by bike. A nice idea for a summer afternoon pick nick or a party.
Van Spronsen & Partners has examined the 1- and 2- star hotels in the Netherlands. Only available in Dutch.
A bubble is brief, and bursts at your touch. But while it lasts, it catches the light and reflects the room like a multi-coloured
temporary structure. Front Design, Nacho Carbonell and Formafantasma created a bubble lamp which works for 50.000 hours. In the time it takes the LED to burn out, the lamp will have had 3 million different globe shades.
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