{"id":50349,"date":"2017-11-03T13:46:47","date_gmt":"2017-11-03T12:46:47","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=50349"},"modified":"2017-11-03T14:45:49","modified_gmt":"2017-11-03T13:45:49","slug":"trends-we-spotted-week-44-2017","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-44-2017\/","title":{"rendered":"Trends we spotted | Week 44"},"content":{"rendered":"

At Horecatrends 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 \u2018Trends we spotted this week\u2019. This week, amongst others about the Michelin stars for restaurants in New York and a journalist of Robb Report tried a cup of coffee of $ 55!<\/p>\n

Click on the title if you would to read the full article. Enjoy reading!<\/p>\n

Dubai\u2019s announced the opening date of its first Bulgari hotel<\/strong><\/a><\/h3>\n

Dubai’s first Bulgari-branded hotel is set to open in the fourth quarter of 2017 on December 7th. The luxury property will be the world’s fifth Bulgari Hotels and Resorts property and will be operated by Marriott International. Designed by Italian architectural firm Antonio Citterio Patricia Viel and Partners, will it locate on Jumeirah Bay Island, off the coast of Jumeirah Beach Road, sculpted in the shape of a seahorse.<\/p>\n

New York City\u2019s Michelin Stars Announced for 2018<\/strong><\/a><\/h3>\n

Jean-Georges Vongerichten was downgraded for the first time in more than a decade. Widely considered one of New York\u2019s best French spots since it opened two decades ago \u2014 is no longer one of the world\u2019s finest restaurants, according to the Michelin Guide. The anonymous inspectors at France\u2019s most famous restaurant guide have demoted the Central Park West establishment, located in the Trump International Hotel & Tower, to its second-highest rating of two stars. It had held the top honor of three stars since 2006, the guide\u2019s inaugural year in the U.S.<\/p>\n

The downgrade effectively confirms that New York is no longer the country\u2019s fine dining capital in the eyes of Michelin. Only five local restaurants \u2014 Per Se, Le Bernardin, Masa, Brooklyn Fare, and Eleven Madison Park \u2014 now hold the guide\u2019s highest honor of three stars, compared with seven in the San Francisco Bay Area. Would you like to know the full list? Check out the article at New York Eater.<\/p>\n

Is Klatch coffee $55 cup worth trying? <\/strong><\/a><\/h3>\n

If you\u2019re going to sell a $55 cup of coffee, it had better come with a pretty convincing story. Los Angeles-based coffee roaster Klatch had one to tell as it brewed the \u201cWorld\u2019s Most Expensive Cup of Coffee\u201d for the journalist of Robb report. The journey to this cup began earlier this year, at the Best of Panama competition where super-premium coffees are evaluated and auctioned. There, a bean grown at a single estate\u2014Hacienda La Esmeralda\u2014notched an extraordinarily high score from the judges. When the 100-pound lot of beans went up for auction soon after, it snagged a world-record price of $601 per pound.<\/p>\n

Craft beer contains fungal toxins<\/strong><\/a><\/h3>\n

Craft beer contains on average more fungal toxins than a normal beer. What can cause health risks when consuming it daily. This was the outcome of RIKILT-investigator Jeroen Peters. When starting this investigation, Mr. Peters collected thousand different beers out of 47 different countries, mostly in Europe. He determined the number of mycotoxines in the beer, this is a poisonous substance that gets multiplied by moulds. An important fungal toxins is deoxynivalenol, better known as DON. \u2018Almost every beer contains DON\u2019, explains Peters. \u2018But on average is the number in craft beer higher\u2019. 22 craft beers contained more DON than is permitted for daily consume. Peters: \u2018The substance is not extremely dangerous, but puts pressure on your immune system and can cause vomit and diarrhoea\u2019.<\/p>\n","protected":false},"excerpt":{"rendered":"

At Horecatrends we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends read more<\/a><\/p>\n","protected":false},"author":3,"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":[116,80,81,89,124,98,105,109,110,111,120,119,121,122],"tags":[],"class_list":["post-50349","post","type-post","status-publish","format-standard","hentry","category-co-creation","category-sector-2","category-drinks-sector","category-restaurant-sector","category-p-en","category-hotel-sector","category-leisure-sector-2","category-trends-2","category-eating","category-drinking","category-product-2","category-price","category-place","category-people"],"acf":[],"yoast_head":"\nTrends we spotted | Week 44 | horecatrends.com<\/title>\n<meta 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