Blog

The Art of the Burger or the Burger in Art? Sparnaay's Hyperrealism

The hamburger is one of the most iconic and widespread dishes in the world, and its history is deeply intertwined with the evolution of modern society.

ANUGA 2023 first day report. Food innovations, trends and more.

Anuga 2023: Shaping the Future of Food and Beverages. Anuga stands as the world's foremost trade fair for food and beverages, a very important center of change and diversity.

Delightfully Fishy Dry-Aged Treasures

The Finest Cut's Journey into “Fishy Dry-Aged Delights” Rui Gaudêncio fell in love with dry-aged meat during a trip to Portugal, and it led him to create "THE FINEST CUT".

The Magic of Champagne

The Magic of Champagne During the 17th century, the Champagne region of France was already well-known for its wine production, but the wines were predominantly still and tended to have some...

PLMA - Amsterdam May 23 & 24th 2023 "World of Private Label"

May 23 & 24th 2023 . Will we discover the new trends in these two days?The "World of Private Label" international trade show opens again in Amsterdam, The Netherlands.

Milan, Tutto Food 2023 first day: news and impressions.

“You need to know the past to understand the present and guide the future”. Cit. Thucydides 431-404 BC

That's why we begin this Tutto Food 2023 report, with a legacy of CIBUS 2023.

Fine gastronomy and haute couture: Paris 2023.

Food is art. High fashion too.  3 must-see museum exhibits in Paris.

SFIZIOSO everyday is a great #vealday Via Bagutta Comunicazione Lab Milano

  When we began the adventure SFIZIOSO seven years ago together with Savino Vurchio and Maria Elena Marani of Via Bagutta Comunicazione we did not expect such an important success.

Castilla y Leon: discover the secret of Castilians' favorite meats.

My journey in search of delicacies and excellences: Churro lambs by Hermanos Masa and Black Beef crossbreed Japanese-Iberian wagyu by La Finca Santa Rosalia. I promise myself to visit those two enterprises after talking about in October at SIAL Paris and January at SIRHA Lyon to Jose Ramon Masa and Patxi Garmendia.

I couldn't be luckier than make this trip with a little group of fellow happy meat enthusiasts who support me during the exploring adventure: Fabio, Marco, Massimo and Roberto. Thanks you all.

SIRHA Lyon first day

The "inevitable classics" are fortunately present at Sirha 2023. The elite of European meats is concentrated in a few metres.

SIAL 2022 first day. Innovation award and more.

First day at SIAL 2022. First of all I would like to mention the two nice mascottes Obelix & Asterix of our hotel.

Arzak & the Nueva Cocina Vasca

The masters of Spanish gastronomy It is a question of culture to want to compare the style of chefs who have made the history of evolution in modern gastronomy.

Pulled Veal. Why and how.

Thanks to the extreme tenderness of the veal, the presence of the right amount of fat and the high collagen content, the final result of pulled veal is guaranteed. Why and how? Read more.

Corsica

Finding that most restaurateurs in Corsica, indeed almost all, have veal on their menu was a pleasant surprise that contributed to making our holiday more enjoyable but also more intriguing. Let's find out some addresses and some dishes together.

What's new in the Basque Country?

  The goal of coming to the Basque Country was first of all to have a look at the new trends in gastronomy and also to meet the local production of...

Mixed ground beef and pork 3 ideas to cook it

Mixed ground beef and pork is a jolly ingredient in the kitchen because it lends itself to a thousand uses. It can become the condiment of a first course (ragù) or a delicious second course for the whole family (meatloaf or meatballs).

Filled Fresh Pasta

Pasta is divided into two categories: dried pasta (pasta secca) which can be produced commercially and fresh pasta (pasta fresca) which is traditionally produced by hand. Between the two styles, there are over 300 styles of pasta that come with over 1,300 different names.

Fresh filled pasta is the focus of this story

Great BBQ Day in Haarlem - May 12th 2022

Haarlem May 12, 2022 Great BBQ event organized by the Dutch National BBQ Weeks Foundation. Just two days ago.

MARCA BOLOGNA is our Food Stage!

CO. FO. S. means COmmercial FOod Services. Since 1992 we have been involved in projects and partnerships in the food sector.

SMOKE&BBQ. Veal brisket bone in with the 3-2-1 method by Enzo Sisto

Born in the United States, the fashion of BBQ has spread over the last few years to Europe as well. The Netherlands in addition to the windmills, bicycles, Van Gogh and Rembrandt and tulips are proving to be masters in BBQ. This complete line of meat products for both BBQ amateurs and pit masters are “Made in Holland” and it is frozen in IQF-Hyperfrozen®. It offers to you innovation, conviviality, but also comfort and affordability.

Carciofi alla Romana VS Carciofi alla Giudia

The question is: are artichokes alla Romana and artichokes alla Giudia the same thing? Many tend to confuse the two recipes, but let's try to dispel any doubts: the artichokes alla Giudia are a delicious recipe to taste the fried artichoke, while the artichokes alla Romana are cooked in a pan.

Christmas it's a special occasion!

Cooking lamb for Christmas is a deeply felt tradition in Italy as well as in other European countries.
Here are 2 traditional French and Spanish recipes perfect for this special occasion.

Vacuum Cooking at Low Temperatures

In the Netherlands there is a line of low temperature vacuum-packed vegetable products.

Under the Smoke & BBQ brand, smoked beets, corn cobs, cauliflower and more are masterfully prepared with this technique.

A good piece of meat or fish on the BBQ should always be accompanied by vegetables.

But why choose for low-temperature vacuum-cooked vegetables?

Saltimbocca alla Romana

My name is Gaia, I’m Italian and have been living in the Netherlands for more than 20 years.

From now on, together with Enzo Sisto, I will take care of the Blog with great pleasure.

I chose this recipe because it belongs to the culinary tradition of my city and represents my philosophy in the kitchen: simply and tasty dish, easy and quick to prepare.

The Burger born to match people

The Urban Share Steak Burger, as the product's name says, was born as a burger to share. The ingredients are exclusively natural. Meat comes from suppliers previously selected according to the virtuous production of breeders, the level of food safety and the certifications acquired.

Spiced Roasted BBQ Rum

Designing a "spicy roasted rum" with notes of caramel and molasses was an amazing and positive note in this difficult and complex moment that Covid19 has given us.

Christmas Roast Beef

The perfect beef and way to make a great ROAST BEEF

The new IQF 2.0 is HyProFrozen

HyperFrozen is the new fresh.
With a Professional touch it became
HyProFrozen™©®: frozen with 3 “PRE”:

We PREpare your fresh food in a professional frozen way.
We PREvent all degenerative processes.
We PREserve it from alteration and waste.

10 days ago the first BBQ STREET on 24 Kitchen TV

BBQ has never been so easy. 

We are proud to be a partner of BBQ Street with our Original Beef Limousin.

https://bbqstreet.nl/partners 

BBQ STREET

BBQ Street can be seen daily from May 11th at 17.30 hrs at 24Kitchen. The episodes are 24 minutes. The Dutch veal they use is made by Van Drie Group and is durable, easily digestible and deliciously tender. The beef is the only Original Limousin© from the Limousin region in France, a favourite among French chefs and known for its delicate flavour formed by the rich soil and flora on which the cattle graze. 

Vitamine and immune system

Meat content a lot of vitamins. Mostly is the source of the very important B group vitamins. Vitamins A C D are not only content in fruit and vegetables but also in meat, dairy products or fish.

Kick Off Dutch Foundation National BBQ Weeks

We will do it again! The Dutch Foundation for The National BBQ Weeks give a great party to open the seasons 2020 in an appropriate sparkling way.

Horecava: Château Boucher photo gallery

Thin slices Château Boucher. How do you like it?

...as Carpaccio, French paillard or Italian pizzaiola ready in 5 minutes when stir-fried in a tasty tomatoes sause?

See the beatuful photo by Frank Fariello.

AMSTERDAM January 13-15th 2020. First impressions Horecava short movie

1. WOW...a gourmet restaurant should be jealous about our MENU on the stand during the HORECAVA! Enjoy this first short film impression.

Count down: 1 day left to the HORECAVA

A special exclusive partner behind the stage: COVILIM.

COVILIM is the French producer of our quality limousin beef.

The three Kings

Tradition is today to give. A gift is important to people when really helps something. A gift is love.

The best quality ever from France here in The Netherlands

I’ve enjoyed a Limousin’s entrecote and a beef steak coming directly from France. It is for sure the best match with your Bordeaux or Bourgogne wine.

HORECAVA 2020 COUNT DOWN: 12 days left

Only 12 days left. We are preparing this event as good as we can. It will be great to meet you all.

Happy New Year

Every moment in our life is never a goal but the start of a new adventure. The courage of keep trying always everything helps us getting better.

Horecava: New trends 2020 - The African Influence

We wish to write about one of the most interesting trend: the influence of African Gastronomy.

Best Product of the Year edition 2019-2020

Breaking news from VEAL CREATIONS, partner on Horecava Food Stage. Best Product of the Year was first organized in the Netherlands in 2014 and has expanded ever since.

HORECAVA 2020: SALUMI CINQUE STELLE.

A friend and partner from Italy.

Omega 3 - Animal Welfare - Perfect processing.

Horecava 2020. Third guest on the stage with us: SOCOPA VIANDES

Let me introduce you the third partner on the stand. This time a great Enterprise from France.

Horecava 2020: Veal Creations on the Food Stage

Let us talk about our second "guest partner" on the Food Stage: Veal Creations.

Horecava 2020: The partners on the Stage

Welcome to Casa Vercelli. This is the first Château Boucher’s partner that we wish to introduce you.

Deepfrozen or fresh. Never preserved.

Frozen, deepfrozen or IQF (Instant quick freezing). We try to help you to understand what's the difference.

New Logo FOODSTAGE

A new logo that highlights how much FOODSTAGE has achieved in recent years: getting closer to nature and natural production.

HORECAVA 2020

Amsterdam RAI EXPO HORECAVA 13-16 January 2020   In Amsterdam, the 2020 appointment for professional catering and food service.

Alpen Bull goes Veal

Rome, October 16th 2019 First edition Caput Mundi KCBS BBQ contest is already one week ago. The guys of Alpen Bull, Sebastiano and Paolo are home.

Beter Leven Keurmerk party October 2019

Culemborg, October 17th 2019 The stakeholders party in Culemborg has been the occasion to have a look on the development and the improvement of the Beter Leven Keurmerk in 2019.

MEAT SUMMIT 2019: Château Boucher more international than ever…

  Milan October 16th 2019 The first edition of the Meat Summit is a chance to know everything happens in the meat world.

The Italian Butcher Team guest on the Caput Mundi

Rome October 13th 2019   When Orlando di Mario told me the story how great was winning the European Championship in Augusta Germany last month, I was really impressed.

Few days after the Caput Mundi KCBS contest

A really nice letter from Gaetano Ciani - Procarni Gennazzano.

DUBBEL DOEL cow meat from AMECO

Because every time a cow finishes her milk producing carrier, she deserves a peaceful moment to rust before going to the slaughtering house.

CAPUT MUNDI KCBS BBQ CONTEST

Ancora una volta un evento di grande interesse a Roma.   Il primo contest internazionale BBQ organizzato da Suqulento in collaborazione con la Kansas City Barbecue Society.

SIRHA 2019

Lyon is the place to be for all of us: the fines gourmets. All the high end food, specialism, trends and discoveries are here shown.

SIRHA LYON 2019

Proud to present our innovative hybride vegetables & veal burgers. Our partner and distributor for France - the AVIGROS group - has a magnificent stand in The Village Rungis.

Meat Sushi: ...why not?

Rome February 2019. A revelation by chef Inacio Zezinho. Brazilian of origin, Japanese of adoption, Italian of passion.

National Butchers Italy

Sermoneta February 2019 In the splendid setting of the Latin countryside a different and unusual lunch.

A new star is born: BONES & MARROW

You will discover more about Bones & Marrow in the special edition of the magazine FOOD FIRE April 14th 2019.  

Kick Off Foundation of The National Dutch BBQ's weeks

As co-founder and member of the board of the Foundation of The National Dutch BBQ's weeks, I'm proud to announce that this year we will open the BBQ season in...

The antibiotic resistant bacteria in EU: a new rapport from "The Lancet"

The fight against te antibiotic-resistant bacteria is already a war. Every one in the agricoltural sector are doing as much as possible. Some are doing much more.

Semi-wild breeding in the Limousin region

We have been visiting our virtuous breeders from the Limousin region in France.

Semi-wild & Antibiotic free 100%

The semi-wild breeding chain with breeding without antibiotics since birth (100% antibiotic free) is certified! Let's start with the official definition of semi-wild that comes from Treccani: “semibrado agg.

Visit us at Sial 2018

From October 21th to 25th 2018 Parc des Expositions hall 6 - L 179 5 nominations for the SIAL INNOVATION AWARD 2018: ". . .

SIAL INNOVATION AWARD 2018

Veal Creations & Foodstage “The most innovative stand” on SIAL Paris 2018 with 5 nominations for the SIAL Innovation Awards 2018 – veal and beef.

Beef Limousin 100% Antibiotic Free

The company COVILIM (slaughterhouse - 125 Route de Nexon 87000 LIMOGES) in partnership with the company COFOS (Wateringweg 119 - 2031 EG Haarlem - The Netherlands) have developed a sector...

CIBUS Parma May 7th-10th 2018

Unforgettable ambiance in Parma. Parma is the capital of the Italian Food and organize every 2 years this fair to show what is going on in Italy and abroad.

BBQ4ALL: Italian BBQ life style

What a surprise to see that also in Italy the outdoor 4 seasons BBQ kitchen is taking more space in Italian way of life.

CIBUS innovation: Rusti

When you thing: “…I don’t know what I wish to eat.

Dutch National BBQ weeks

A surprising happening in Haarlem The Netherland. Meat and more will meet you. Around the BBQ. Let's make a big party. No doubt it will be a great day.

Fico - Fabbrica Italiana Contadina

Just visiting the butcher shop in Fico during Marca Bologna . Amazing enthousiastic people working here. I prefere Limousin beef but the Italian Piemontese is not that bad. .

The Real Meat Bastard

The count-down is already started. Let us keep in touch: the "Dutch Nationals BBQ Weeks" are arriving.

Limousin BBQ topper

It is true! Or as Donald should say: ". . .  it is not a fake story!".

When the butcher's job comes back into fashion

Enzo Sisto posted a copy of the article by Mathilde Samama Source: The Inrocks. A website you must follow! When the butcher's job comes back into fashion.

The Bastard BBQ Kamado Grill

It is incredible! The Kamado grill The Bastard is able also to grill a classical veal “Cotoletta alla Milanese”. Danny Hovestad keep it about 15’ at 150°C.

Veal Creations at Anuga

Successful participation at Anuga of our friends of Veal Creations.

Limousin : not only beef...

If you are travelling into the Limousine landscape, it can happen: not only beef but also lams. This region is rich in a high-end quality lams.

BLK** Limousin Cote de Boeuf

Breaking news: Dutch BBQ Championship 2018 Save the date When: April 13, 2018 Where: Oudeweg 101 2031CC Haarlem The Côte e Boeuf pure Limousin of Château Boucher will be one of the disciplines during the...

Tasting the FS product SOCOPA

By Laura I'm Laura, an italian student who's having a stage by the Office of COFOS BV.

La meilleure vie possible

It is not by chance that we looked for our meat in the Limousin in France.

La viande de Limousin

Breaking news: our meat directly from the Limousin region can be found in the Netherlands! It is DekaMarkt and Dirk van der Broek available.

R & D: convenience in veal

FOODSTAGE is working on a new generation of convenience products with veal as an ingredient. Our range is suitable for oven, airfryer, toast machine, . . . .

Gallipoli Salento

You can’t visit Salento without tasting a pasticciotto van Martinucci. This tasty cake based on cream, almonds, lemon is pure poetry. We have got it in Gallipoli.

WHY NOT ?

We are proud to announce the opening of the new tasting-kitchen at our office centre: Wateringweg 115 - 2031EG Haarlem - The Netherland.

LIMOUSIN BEEF BETTER LIFE 2 STAR

. . .

What's next?

Available in the summer! Contact: sales@bestmeat4you. com

Summertime new entry

In the summer try our newest Arneau Boucher rose. Bottle 0. 75 & magnums.   To make a reservation , ask informations or to buy : sales@bestmeat4you. com

Passion for wine and meat: BEEF & CO. B.V.

Beef & Co. in Utrecht (www. rundvleesco.

Blaison Prestige Cote de Boeuf

It is a good start of the year. Just taste in Limoges a Blaison prestige Côte de Bœuf Limousin.

The Chateau Arneau Boucher tradition

For over 4 generations the SARTRON family lives in Perrissac in the area called "La Tour Blanche". A tradition that shows the love for this art of Bordeaux vineyards.

Chateau Arneau Boucher History

Proud of his history Christophe show us some family's photo. Just enjoy the ambiance of the past!

New entry at Chateau Boucher

We are happy to announce that Adriano Amighini (everyone knows him as owner of Restaurant Ozio in Amsterdam) will be involved as JUNIOR SALES BENELUX and ITALY in our organisation from january...

Paris october 20th 2016

The SIAL in Paris has been a very important event for CHÂTEAU BOUCHER. From every European country everyone agrees with the new concept "La viande avec son vin".

The first T-bone at the SIAL october 20th

Fabien Blaudet proudly using his knife to cut few slices of the first T-bone steak op the SIAL in Paris.

MEET US AT SIAL 2016 IN PARIS

The SIAL in Paris is surely one of the most elegant and glamour between the majors food fair in west Europe and will take place between october 16th and 20th.

The Overveensse Vleeshouwerij

We, in the Overveensse Vleeshouwerij, have the recently beef of Château Boucher in our range.

Bordeaux Blend Red Wine

A Bordeaux Blend, at its most basic, is any combination of those grape varieties typically used to make the red wines of Bordeaux.