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Dolce celebrates the best of European cuisine

Dolce Hotels & Resorts has underlined its continuing commitment to the highest quality of food and beverage available throughout its European and North American wide meetings and events facilities.
The announcement follows the receipt of several awards last November by Chef Dorian Wicart, Executive Chef at Dolce Chantilly (North of Paris), of the highly prestigious ‘Trophée Jean Delaveyne Awards 2014’, which represents one of the most sought after national culinary trophies for many professionals.

Supported by one of his apprentices, Wicart won several accolades at the national awards, organized by the "Association des Toques Françaises", including ‘1st Prize Dessert’, ‘1st Prize Cooking Partnership’ and ‘3rd Prize Overall’. At Dolce Chantilly, Wicart showcases seasonal goods from local producers without distorting or deconstructing them to provide upscale cuisine based on taste and pleasure.  

Also representing Dolce Chantilly, Chef Jeremie Duchemin received a Copper Skillet award from the IACC last month. The popular chef was winner of the IACC-Europe Senior Chef Category for his winning dish in the cook-off, another award for the property. International Judges named Jeremie the winner for his dish of marinated poultry and gambas, stir-fried vegetables with Thai broth.    

“Food remains the number one source of complaint from both delegates and organisers across the global meetings and events industry,” comments Karine Pinson, Vice President Sales, Dolce Hotels & Resorts Europe. “As standards continue to rise across the continent, we are delighted that we can now offer our delegates a new initiative - “Thoughtful Foods for Thoughtful Minds” - whereby menus are created with wholesome and natural ingredients to nourish the minds of guests and keep them focused and energized throughout the day. We locally source our food where possible, cook fresh to order, and ensure menus change from event to event and season to season.”  

“Last year there was an evolution in coffee break snacks and the group launched ‘Nourishment Hubs’ across its properties; underlining the increasing importance of ‘healthy’ food for delegates attending events at the venues. Each space is totally unique and serves up continuous fresh, energizing, healthy, and locally produced refreshments, as well as providing various computer workstations and charging points for devices.” 

Further examples of the group’s passion for excellence in food include Patrick Lafon, Head Chef of Dolce Frégate Provence, who continues to create Cuisine ‘infused with sunshine, ideal for sharing and conviviality’. Lafon is a former pupil of Jean-François Rouquette with 18 years of experience in prestigious French kitchens. His cuisine represents indulgence, conviviality and family values and his signature product: a foie gras prepared in-house, highlighting the product with original recipes.  

Uncompromising on the quality of products, Dolce Frégate Provence and Lafon now partner with the Olivades AMAP; an association allowing the hotel to deal directly with local farmers and their eco- friendly approach to supply seasonal fruits and vegetables. This allows him to rediscover the smells and flavours of his childhood.  

Equally, Chef Rui Fernandes and his team at Dolce Camporeal Lisboa, Portugal - Dolce’s newest European property – recently took part in a local initiative to promote healthy food. The team also released a seasonal menu savoring the very best of Portuguese fare. Recently, the Protected Area of Socorro and Archeira mountains were considered one of the top 100 Green Destinations in the world and the Dolce Campo Real Lisboa is in the centre of this protected landscape.

In a hotel where surrounding nature is one of the biggest draws for clients and partners, Fernandes keeps a biological garden with various aromatic herbs and teas used in his kitchen daily.  

Meanwhile at Dolce La Hulpe Brussels, Pascal Marcin, a thoroughly experienced Executive Chef has worked in various high class restaurants and five star hotels including 3 Michelin star establishments.

He is a committed member of Eurotoques, the association of ‘Master Chefs Belgium’, ‘La Chaîne des Rôtisseurs Belgium’ and the ‘Académie Culinaire de France’ and is actively involved in a group of chefs who want to promote high quality local products. Chef Marcin has taken part in various competitions including the Belgian-Luxembourgian finale of the Taittinger Prize, which he has won twice consecutively, finished 4th place in the international finale of the Taittinger Prize in Paris and has also taken part in the ‘2012 Flavor! Napa Valley Celebration of Wine, Food & Fun’ in California. He continues to share his passion for food and local products with younger cooks by his recent project ‘Les Petits Chefs en Herbe’ at Dolce La Hulpe; an initiative for the 5th and 6th grades of primary school in the Federation Wallonia-Brussels.  

“There are stunning examples of great food being delivered to great events across our properties around the world,” concludes Pinson. “There is no reason why organisers and delegates should ever expect anything less than the very best when planning their event.

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