Dominique Ansel Treehouse |A new all-day café in London
18-2-2020
Chef Dominique Ansel, named World’s Best Pastry Chef by the World’s 50 Best Awards, has recently opened Dominique Ansel Treehouse, a new all-day café in London’s Covent Garden. Located on quaint Floral Street, the new concept offers a menu that celebrates and showcases the pastry foundations and artisanal techniques that pastry chefs do best, from flaky puff pastry to delicate handmade pasta, short crusts for pies and tarts, fresh-baked breads, and more.
We’ve been fans of chef Dominique Ansel from the moment he opened his first bakery in New York and got famous by creating his Cronut® and many more fêted pastries like my favourite his signature DKA (Dominique’s Kouign Amann). They don’t serve the Cronut® at the Treehouse for this croissant- doughnut hybrid you need to go to his bakery in London. But the menu of Dominique Ansel Treehouse sound delicious and London is relatively nearby for us Dutchies, although we still would love to have a Dominique Ansel bakery in Amsterdam! ^Marjolein
Trends we spotted | Week 7
17-2-2020
At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, among other links to articles about a nicotine-like ‘meat patch’ and the Fondue Pizza by Pizza Pilgrims and The Cheese Bar.
An international project upcycles shellfish to tackle plastic pollution and Café Jack and Beyond in London serves ‘bottomless Cake and Prosecco’. And a new water-saving defrosting system, called Boss Defrost, offers a more sustainable solution.
And an article on how the Coronavirus is hitting the business of American Chinese Restaurants and some inspiration for Valentine’s Day 2021!
Click on the title if you like to read the full article. Enjoy reading!
Trends we spotted | Week 5
3-2-2020
At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, among other links to articles about ‘Truth & Tonic, the first plant-based café on the Strip in Las Vegas and at an ATM outside of the new Vagabond venue in London, dispensing a glass of prosecco!
Other articles are about CHEW, another personal and reusable straw and an eco-friendly chocolate bar by Kit Kat, flavoured and sweetened with cacao fruit!
The Mandarin Oriental Ritz, Madrid will reopen its doors in the summer of 2020 and Beyond Meat had another collaboration with Dunkin’ this time! A limited edition of the Beyond D-O-Double G Sandwich with Beyond Sausage!
And a very important development in Spain Aqua Abib created a solar-powered system that turns salt water into drinking water and commercial salt. Big, bigger, biggest – At the Lamanna’s Bakery in Scaborough Canada they created very big pizza slices and even sweet ones like The Donut Slice!
Trends we spotted | Week 4
27-1-2020
At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, among other links to articles about the loss of the third Michelin star by L’Auberge du Pont de Collonges, Restaurant Paul Bocuse and the most expensive bottle of gin ever is made by Skully Gin!
The Fairmont in San Francisco created a temporary and controversial solution for their very busy breakfast buffet and you’ll be able to enjoy ‘Breakfast at Tiffany’s’ in London as well!
Karma the food rescue app, will install 100 communal smart fridges across Sweden, the UK and France. And in New York, the meat-free sushi restaurant ‘Beyond Sushi’ is expanding., they will open their 7th location.
Click on the title if you like to read the full article. Enjoy reading!
Ferm Fatale l The world’s first zero sugar probiotic mocktail
22-1-2020
Ferm Fatale, the world’s first zero sugar probiotic mocktail, is kicking off the New Year with the official launch of a line of shelf stable, raw, vegan, organic, probiotic non-alcoholic beverages. At only 22 calories and zero sugar per bottle, Ferm Fatale’s mocktails offer an alternative to typical beverages loaded with sugar and alcohol, giving consumers the freedom to enjoy a healthier choice while socializing.
Mirabeau Rosé Gin | Perfect to make pale pink cocktails
17-1-2020
Mirabeau Rosé Gin, a sophisticated dry gin with a category redefining spirit, created by Alex Ignatieff, the gin brand director of Domaine Mirabeau in France. The Rosé Gin is made with the scented grape alcohol extracted during the dealcoholisation process when making the lower alcohol and vegan rosé of Mirabeau, Forever Summer. Together with the chosen botanicals, this small batch gin stands out in the growing pink gin category. Mirabeau Rosé Gin is a true gin with juniper being a dominant component. The delicate signature flavours come from traditional distillation with no need for sugary additions.
Like all the light pink rosés and sparkling rosé from Domaine Mirabeau, the gin looks beautiful and might be an asset for cocktails like Mirabeau Rosé Gin Fizz Recipe or a festive Punch cocktail recipe, in the article you will find a video about how to make the latter! The Domaine Mirabeau also sells 5 distinctive rosés, rosé with low alcohol and vegan (Mirabeau Forever Summer Rosé) and prêt-à-porter cans of rosé to go!
Trends we spotted | Week 3
16-1-2020
At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, among other links to articles about Selfridges that has a café with an adult-sized slide in its window and about Lets Golf!, they transformed the city of Groningen into a minigolf park.
During the Hotelnacht (the hotel night) 2020 in Amsterdam (the 18th of January) you can participate at Taiko Bar’s Asian Karaoke Night at the Conservatorium hotel. Or visit the Pulitzer x Lindt during the Hotelnacht 2020. They’re creating a chocolate heaven!
In December the first vegan cheese shop opened in Amsterdam and in London a pop-up cheese-themed hotel will open! An idea by Café Rouge.
Le Prestine in Antwerp, the new restaurant for Sergio Herman is looking for staff, they will open this April. Also a link to ‘The Jungle Bubble by Anantara’ in Thailand, watching elephants from your bed and bubble! And inspiration for a children’ playground from Beijing, the Baoyan Park Children’s Entertainment Park.
Trends we spotted | Week 48
29-11-2019
At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, among other links to articles about a snowman sculpture trail you can walk in London Bridge this Christmas and start-up Air Protein creates ‘air meat’ using protein-producing microbes discovered by NASA.
Gucci and Massimo Bottura will open the second Gucci Osteria at a rooftop in Beverly Hills and we found an adorable package deal: last summer you could enjoy a ‘puppies & prosecco’ package at the Kimpton Hotel Monaco in Denver.
US-based Sweetgreen is using Artificial Intelligence tech and personalised service to attract customers to its latest restaurant in New York. And a link to the full list of the 100 Best chefs in the world 2020 according to the French restaurant Le Chef, with 6 Dutch chefs!
Tokyo’s 13th Michelin Guide has been released last week and KFC also tested plant-based chicken in Canada for one-day. They want to introduce plant-based chicken in 2020.
Claridge’s Christmas Tree 2019 by Christian Louboutin | ‘The Loubi Express’ steams into Mayfair straight from Paris
22-11-2019
Claridge’s, London’s legendary Mayfair hotel has unveiled the Claridge’s Christmas Tree 2019 in the hotel lobby, created by long-time friend and guest, designer Christian Louboutin. Claridge’s Christmas Tree 2019, celebrating its 10th anniversary, is accompanied by The Loubi Express, a glittering red train stationed in the snowy forest clearing of the lobby, with a plethora of wrapped gifts atop the train, making their way from Paris to London to spread festive cheer.
Hotella Nutella | The sweetest hotel pop-up of all will open in Napa Valley in 2020
22-11-2019
A dream comes true for Nutella fans over the whole world, a pop-up Nutella hotel will open in January 2020 in Napa Valley, California. Inspired by Nutella®, The Original Hazelnut Spread®, the exclusive one weekend only pop-up will treat three Nutella super-fans and their guests to an unforgettable breakfast experience that showcases new and exciting ways to enjoy the hazelnut spread. Consumers interested in vying for a reservation for the weekend of January 10-12, 2020 can apply for the chance to win a visit to the property by going to the website of Hotella Nutella, and creating a video that demonstrates how Nutella makes their mornings special. Nutella fans can also find full contest rules here.
Earlier this year we wrote about the pop-up Taco Bell Hotel and the Airbnb Barbie home. It looks like marketing departments of famous brands found their way into the hotel world! We wonder when their will be pop-up in a Dutch hotel?
Dominique Ansel Treehouse exterior - photo credit Ed Schofield
Dominique Ansel Treehouse - bakery counter - photo credit Ed Schofield
Dominique Ansel Treehouse interior - photo credit Ed Schofield
Chef Dominique Ansel in front of Dominique Ansel Treehouse - photo credit Orphée Tehranchian
Dominique Ansel Treehouse - Camembert Fondue, Croissant Crisps - photo credit Ed Schofield
Cream of Plum Tomato Soup en Croûte at Dominique Ansel Treehouse - credit Ed Schofield
Dominique Ansel Treehouse - Chicken Liver Mousse Millefeuille, Candied Mandarin, Brown Butter
Dominique Ansel Treehouse - Pillowy Gnocchi, Mimolette & Comté Cream Sauce - photo credit Ed Schofield
Venison Pithivier, Confit Haunch, Salt-Baked Celeriac, Cabbage, Jus
Dominique Ansel Treehouse bakery pastry case (on ground floor) - photo credit Ed Schofield
