{"id":39848,"date":"2015-10-29T11:00:47","date_gmt":"2015-10-29T10:00:47","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=39848"},"modified":"2015-10-29T11:00:47","modified_gmt":"2015-10-29T10:00:47","slug":"around-the-fondue-tree","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/around-the-fondue-tree\/","title":{"rendered":"Around the fondue tree …."},"content":{"rendered":"

The Kapellerput brings a winter habit to the Netherlands. They went to France for inspiration and came back with an alternative ‘break’ during meetings, cheese fondue. You can do this around a fondue tree, a bar table with space for a bottle of wine, glasses and a fondue pot. The fondue tree can also be used at parties of course.<\/p>\n

De l’arbre \u00e0 fondue or the fondue tree<\/h3>\n

Maybe you already know the l’arbre \u00e0 fondue<\/a>, it originates from Switzerland and is used by restaurants and hotels located in winter sports regions, since a few years. The fondue tree is easy to move, enabling the service of a cosy cheese fondue at any place you like. Watch a promotional video<\/a> from 2011 ….<\/p>\n

About the Kapellerput<\/h3>\n

The Kapellerput is located in Heeze. The green estate is an inspiring place where a lot of meetings take place, particularly in their Kaban<\/a> (tree house) and the home of<\/a> (meeting in the relaxed atmosphere of a living room). They also have an innovative space, #Renewal<\/a>, with all sorts of products that stimulate creativity. You can even create a pop-up meeting in the forest. Their new \u2018break\u2019-concept around the fondue tree combines incredibly well with the meeting concepts they offer. Let’s hope for cold but sunny weather during meetings at the Kapellerput this winter!<\/p>\n","protected":false},"excerpt":{"rendered":"

The Kapellerput brings a winter habit to the Netherlands. They went to France for inspiration and came back with an alternative ‘break’ during meetings, cheese read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[98,104,109,110,124,80,89,120],"tags":[],"class_list":["post-39848","post","type-post","status-publish","format-standard","hentry","category-hotel-sector","category-catering-sector-2","category-trends-2","category-eating","category-p-en","category-sector-2","category-restaurant-sector","category-product-2"],"acf":[],"yoast_head":"\nAround the fondue tree .... | horecatrends.com<\/title>\n<meta name=\"description\" content=\"The Kapellerput brings a winter habit to the Netherlands. 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