Latest news

18.11.2019
MICHELIN BEKROONT DE BEEJEKURF MET BIB GOURMAND
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18.11.2019
Rozario in de Linda
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18.11.2019
Edwin Soumang in Santorini
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18.11.2019
Restaurant Spetters I Laurent Smallegange I Inspired by the elements
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18.11.2019
Miele Culinaire cooking workshop
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18.11.2019
Christmas at home with Fris
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18.11.2019
Wednesday Special at Atelier in Gulpen
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18.11.2019
Parmigiano-Reggiano: maturation
Minimum maturation is 12 months (the longest minimum maturation for any PDO cheese), but Parmigia…
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21.10.2019
Eveline Wild- Fallstaff Profi Auszeichnung
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14.10.2019
Hoogwater dinner at Pakhuus
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14.10.2019
One at BBB Maastricht
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14.10.2019
Workshops Miele
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14.10.2019
Zalto: glaswerk voor de echte wijnliefhebber
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14.10.2019
Parmigiano-Reggiano: only raw milk, salt and rennet
Only three ingredients are used to produce Parmigiano Reggiano: milk, rennet and salt. Milk is us…
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11.10.2019
CHEF-SACHE 2019
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30.09.2019
Chef Stories: Marie Robert
When trying to describe Marie Robert’s particularly style of cooking, words like instinctive, s…
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27.09.2019
Garda con Gusto - Gourmet Experience 2019
From 1st to 3rd November 2019, the fifth edition of the food and wine festival Garda con Gusto - …
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27.09.2019
Special fundraising auction for Slovenian Mali
Mali (little) Kris, a 19-month-old Slovenian boy was born with a very serious disease called spin…
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24.09.2019
Dîner d'exception à Antibes
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17.09.2019
Hubert Wallner - Koch des Jahres 2020
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17.09.2019
Opening times ONE
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17.09.2019
Happy Monday Menu at Marrees
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17.09.2019
HEMINGWAY’S GIN
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17.09.2019
Graaf Bentinck
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16.09.2019
Parmigiano-Reggiano: all additives banned
Specifications establish that the use of fermented feed is absolutely forbidden to feed cattle fo…
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05.09.2019
Photo tour to Austrian Jeunes Restaurateurs
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31.08.2019
Meet the Chef with Mastercard
We are pleased that Mastercard Croatia and JRE Croatia have started a priceless collaboration “…
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19.08.2019
Parmigiano-Reggiano: the feeding of cattle
The cattle producing milk intended for the production of Parmigiano Reggiano follows a specific d…
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14.08.2019
Champagne Ayala hoofdsponsor van Award Wijnvrouw van het Jaar
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14.08.2019
Lexus-rijders hebben een streepje voor bij JRE.
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08.08.2019
JRE hotel arrangement at Hemingway
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08.08.2019
Five years Van Berkel Hospitality
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23.07.2019
Young recruits with JRE France
Welcome to our new Chief Members! No less than 7 of them have joined us since the beginning of th…
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23.07.2019
Jeunes Restaurateurs in Cognac: LUNCH IN THE VINEYARDS
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17.07.2019
DISCOVER TALENT - NEW SCHOLARSHIPS OF THE SCHOOL HOTEL E.MAGGIA DI STRESA
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17.07.2019
JRE GUIDE ITALY 2019 LAUNCHED!
The new JRE Italy guide 2019 was recently launched. In collaboration with Traveler, 87 JRE Chefs …
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16.07.2019
Parmigiano-Reggiano: good for taste and health
The numerous properties of Parmigiano Reggiano are all linked to the intrinsic product quality: d…
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15.07.2019
Chefs at Sea
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15.07.2019
Spetters catering
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15.07.2019
Nyetimber
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10.07.2019
THE "ON TOP" PROJECT IS STARTING AT THE PORTO ROTONDO YACHT CLUB.
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05.07.2019
Genuine European Delight - Deli Meat
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18.06.2019
Parmigiano-Reggiano: the birth of a myth
Parmigiano Reggiano has always been an expression of its land of origin and of Italy worldwide un…
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13.06.2019
Bonaventura Male Pairing Challenge 2019: the first edition
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11.06.2019
3 JRE candidates NHGP
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11.06.2019
- ONE’s Local wine food combination -
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11.06.2019
Bentinck, more than a nice dinner
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11.06.2019
Domaine de Grangeneuve, fantastistic quality from the Rhône
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24.05.2019
Chefs Trophy for education 2019
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21.05.2019
Parmigiano-Reggiano: the unbreakable bond with its area of origin.
What strongly binds Parmigiano Reggiano to its area of origin and makes it so that in no other pl…
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13.05.2019
The JRE kitchen at the Olimpico for the TIM Cup Final
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06.05.2019
JAN-PHILIPP BERNER RECOGNIZED AS "TALENT OF THE YEAR"
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06.05.2019
JRE International Congress 2019
On April 28 and 29 Liège was the bustling culinary centre on the occasion of the 16th Internatio…
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05.05.2019
JRE & Miele masterclass: Konoba Boba
On Wednesday May 15th chef Vjeko Bašić, from Konoba Boba will held a masterclass in Miele expe…
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02.05.2019
JRE & Miele masterclass: Draga di Lovrana
On Wednesday May 8th, chef Deni Srdoč, 1 Michelin star, will held a masterclass in Miele experi…
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17.04.2019
Nominees JRE Awards 2019
Every second year, during our International Congress, we present six awards to our members who ha…
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17.04.2019
ONE @ JRE Patcup
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17.04.2019
Hemingway on adventure
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17.04.2019
White asparagus at JRE
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17.04.2019
Special Dish Bentinck
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15.04.2019
Parmigiano-Reggiano: today, like nine centuries ago
Parmigiano-Reggiano is one of the oldest and richest cheeses in the world. This cheese is essenti…
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09.04.2019
JRE & Miele masterclass: Lešić Dimitri
On Wednesday April 10th, chef Marko Gajski from LD restaurant, Relais Chataux, island of Korčula…
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04.04.2019
The winner is Port Edel Weiß
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04.04.2019
Yes to clean water – no to be payed by gastronomy
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02.04.2019
JRE & Miele masterclass: Plavi podrum
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25.03.2019
Jam session in Rétival Manor - Normandy
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21.03.2019
New Partner: Parmigiano Reggiano
We are happy to inform you that from 2019, for a period of three years, the Parmigiano Reggiano C…
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19.03.2019
CASARENA
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18.03.2019
Ooievaar Cider 2018
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18.03.2019
Travelogue Edwin Soumang Armenia
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18.03.2019
Culinary agenda De Fuik
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18.03.2019
Landgoed Duin & Kruidberg opens SPA
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15.03.2019
Cookery workshop with JRE chef, Miele Experience Centre
JRE Slovenia’s chefs and partners invite you to a series of cookery workshops in the Miele Expe…
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14.03.2019
XXVI JRE Italy Congress: in San Patrignano to share and design
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08.03.2019
Michelin star for Deni Srdoč, hotel&restaurant Draga di Lovrana
Oh, such happiness... he is really young, he is really full of talent and passion, he got his fir…
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01.03.2019
Four JRE Germany members re-starred
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20.02.2019
JRE France: Lunch at the summit
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19.02.2019
Marcel Bonda, New Chef Molen de Jonge Dikkert
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19.02.2019
Vlasbloemeken * CULINAIRE VOORUITBLIK *
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19.02.2019
MIP Rosé 2018
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14.02.2019
New blend of JRE Chiavalon olive oil
Among 3 samples of blends from the harvest 2018, chefs have selected a blend of Buža (ingdigenou…
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14.02.2019
New members welcome
On January 29th, in restaurant Foša we celebrated the entrance of new members - chef Vjeko Baši…
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12.02.2019
2ª JORNADAS GASTRONOMICAS JRE ESPAÑA / ADISA
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12.02.2019
JRE Black & White Dinner, Hotel Evropa, Celje, Slovenia, 12. 3. 2019
CHARITY DINNER of the CONTRASTS and WEALTH of SLOVENIAWe invite you to meet our JRE Family and ta…
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11.02.2019
New partners
We are pleased to welcome new partners to JRE Croatia: Nonino Grappa through their distributor At…
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25.01.2019
JRE France at the food fair SIRHA (Lyon) - January 26 to 30
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16.01.2019
4 JRE restaurants new in Gault Millau guide
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16.01.2019
Bentinck streed voor de Gouden Koksmuts
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16.01.2019
Lexus driver and JRE
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16.01.2019
Your favorite wine by the glass at home
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04.01.2019
JRE Slovenia has 4 new members
With effect from 1st January 2019, the 13 existing members have been joined by four young restaur…
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04.01.2019
Boba, chef Vjeko Bašić - new member
Our name Boba is a family nickname. It represents a dedication to our story and history. It conne…
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04.01.2019
LD Restaurant, chef Marko Gajski - new member
Here, in Lešić Dimitri best ideas for our menu come from what is around us seasonally. We like …
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03.01.2019
#Tavola25: la grande cucina JRE per gli Under 25
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