Trends we spotted | Week 23

9-6-2017

At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others the latest foodtrend on Instagram, coffee caviar. And the designer fruit: white strawberries.

If you like to read the whole article, click the title. Enjoy reading! read more

Trends we spotted | Week 22

2-6-2017

At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others the iPizza box by Apple and Grant Achatz created a ‘Hollywood’ menu for his restaurant Next. You must take a look at the latest picture of this menu!

If you like to read the whole article, click the title. Enjoy reading! read more

Russian Cuisine | At Teremok in New York

10-5-2017

Last month I visited Tribeca, not in New York but in a small town in the Netherlands, Heeze. At restaurant Tribeca (two Michelin stars) we ate a delicious, chefs version of Borsch, the famous Russian beetroot soup. It tasted so great that I went looking for a recipe and while searching at Google I found an article at The New Yorker about the opening of the first Teremok restaurants outside of Russia in New York City at Union Square and Chelsea. Is the Russian cuisine growing in popularity? read more

‘Dinner in the Sky’ in the Netherlands | At Castle de Wittenburg

20-4-2017

‘Dinner in the Sky’ will be coming to the Netherlands for the first time on Saturday, May 20th! Decor for the Dutch version is Castle de Wittenburg. The culinary event where guests receive a gourmet four-course menu at fifty meters high has proven to be a great success in 59 countries. read more

Trends we spotted this week – week 33

19-8-2016

At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week French fries served with soft ice cream, and a six course dinner served in a dumpster.

If you like to read the whole article, click the title. Enjoy reading! read more

Fries with…

16-2-2016

One of the unique characteristics of fries is that you can endlessly combine them with different ingredients. Fries with caviar, Parmesan cheese, truffle mayonnaise, chocolate, Nutella and stews. In the Netherlands, fries are very popular. We eat them with mayonnaise or ketchup but also with ‘mayonnaise, curry sauce and chopped onions’, with hot peanut sauce or sometimes even with truffle mayonnaise but the fries noted below aren’t often on the menu! In response to an article in the Dutch AD newspaper about Tante Nel (aunt Nel), the haute friture shop in Rotterdam, we made a list of unique and weird combinations with fries. ^Bram Kosterink read more

The Hamperling: luxurious airplane meals

26-1-2016

Fortnum & Mason sell luxurious airplane meals to go. Hamperlings are pre made packages that vary in price from £15,= till £50,=.

Luxurious airplane meals

Do you often travel Economy class and are you craving a meal with  Business class standards?  Heathrow Airport now has the solution! Fortnum & Mason recently started selling inflight meals,  regardless of which class you fly. No more rice with chicken or steamed vegetables as your inflight meal, but enjoying foie gras, caviar and other luxurious products. These hampers vary in price range from £15,= till £50,=.

Fortnum &Mason meals come in a turquoise coloured cooling bag, that include a fresh salad with herb mustard dressing, rye bread with butter, Napolitan squares as dessert and plastic cutlery including a caviar spoon.

There are five different variations divided in different price ranges. For example the £50,= option is for two people that includes a smoked fish selection, caviar, foie gras, a cheeseboard and  different kinds of chutney, alongside the standard products.

There also is a vegetarian option for £15,=. This hamper included, alongside the standard products, a roast butternut squash, red unions, a cheeseboard and a lemon dessert.

The developers

Fortnum & Mason assembled its first hamper way back in the late 1730s. The speed of travel has increased hugely, but one decidedly negative side-effect of that exponential quickening is the equal and opposite fall in the standard of travel food. F&M thinks this is unnecessary and decided to renew their airplane meal hampers.

Launch Primedinners “Business, Friends, Romance… it’s all on the table”

17-11-2015

Horecatrends was present at the NH Grand Hotel Krasnapolsky in Amsterdam to attend Primedinners’ official launch. The evening, which was entirely devoted to the global top of gastronomy, started with a walking-dinner. You can watch a video about the event here.

Eleven international Michelin star chefs, ranging from one to three Michelin stars, with a total sum of 18, each prepared their own signature dish. The sous-chefs of famous Dutch restaurants, appraised with a Michelin star, were also present to support the international chefs. The eleven chefs and their dishes:

1. Peter Armellino * – Smoked salmon mousse-cannelloni with caviar
2. Fabio Bragagnolo ** – Slowly cooked John Dory, quinoa, clip fish and horseradish
3. Cornelius Speinle * – Langoustine tartare, cream of fruit and sour vegetables and caviar
4. Peter Rudolph * – Poached rabbit loin, celeriac, truffle, chanterelle and burnt bread
5. Yusuke Takada ** – Smoked eel with Japanese spices
6. Viki Geunes ** – Foie gras, North sea crab, miso, celeriac and buckthorn
7. Matteo Ferrantino ** – Black Cod “Caldeirada” -style
8. Jarad Gallagher * – Foie gras, roses, apricot, brioche and chocolate bottom.
9. Mitsuru Konishi ** – Beef & carrot
10. Phillip Foss * – French fries and a Frosty
11. Jacob Jan Boerma *** – Happy Berry, citrus, mango, yuzu, blueberries and goji berries

About Primedinners

Primedinners will be the new connection between Michelin star restaurants, suppliers and guests. The international network founded by Chanine Steffers and John Rietdijk offers the Michelin star chefs the platform that is so desperately needed, says Jacob Jan Boerma. On the website, that launched yesterday, you can book at the affiliated (Michelin star) restaurants and buy products from renowned suppliers.

The evening came to an end with the official Dutch premiere of the movie Burnt. The movie is about chef Adam Jones and his struggle to achieve three Michelin stars. It contains a lot of action, humour and love. Whether it actually reflects the truth is debatable. Despite that it’s a fun movie for people that love the culinary world, as well as people who don’t!

We really enjoyed it and wish Primedinners all the best! ^Bram Kosterink

Fizz Las Vegas in co-crreation with Sir Elton John

10-3-2014

Champagne lounge and bar Fizz Las Vegas opened in November 2013 inside Caesars Palace . FIZZ Las Vegas features a selection of high-end champagnes by the glass and carefully-curated spirits. Working with David Furnish and Sir Elton John’s personal chef, exquisite choices of caviar, gourmet paninis and small plates complement the beverage selection. The 2,750-square-foot lounge celebrates the crossroad between champagne and couture cocktail offerings with art, fashion and design. The art consists out of Elton John’s and David Furnish’s extraordinary colored photography collection.

Call it a champagne bar, call it a hotdog store

27-1-2014

Dutch chef-kok Ron Blaauw opened the ‘Ron Gastropub‘ in April with affordable dishes of high gastronomic level. Ron Blaauw will open his new concept ‘The Fat Dog’ in Amsterdam in April. The restaurant will serve handcrafted hotdogs with diverse toppings in combination with a glass of bubbles, wine or gin tonic. The new concept is inspired by Bubbledogs in London, a champagne bar that serves bubbles with hotdogs instead of caviar.