40 — Sunday, February 14, 1899 — North Shore News

Airport wins new contract

PROVIDENCIALES International Airport in the Turks and
Caicos Islands has awarded a Va-vear contract worth an esti
mated $4.5 million to manage and operate the newly expanded
terminal building and vehicle parking facilities to Vancouver
Airport Services, a subsidiary of the Vancouver Internationa.
Airport Authority.

The agency currently manages five airports in Canada in
addition to Bermuda International Airport. Fhe company is
abo part of a consortium, which holds a PA-vear management
contract at the Santiage Internauonal Airport in’ Chile. As
well, the firm recently won a multicvear contract to provide
strategic advisery services to the Wellington International
Airport, New Zealand.

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Photo Toni Dabbs

ONE of the busiest Godiva shops is set among the historic structures bordering the Grand-Place square.

Sweet

A chocolate lover’s tour of the

Toni Dabbs
Contributing Writer

A queue along the sidewalk of
the Boulevard Anspach biocks
the flow of pedestrians.

It’s evening rush hour in Brussels,
and these Belgians have paused on their
way home to pick up some of the delec-
table chocolates for which their country
is known.

This particular “shop” is little more
than a display counter behind a long
window opening onto the sidewalk.
Through the window, three attendants
serve as fast as customers make their
selections.

More elaborate shops — representing
some of the most famous chocolateries
in the world — are located in buildings
of greater architectural and historical sig-
nificance throughout Brussels, Sweet-
toothed tourists can visit then, sampling
the best of Belgian chocolates and simut-
taneously touring the capital city.

Neuhaus, the world’s oldest contec-
toner of handmade chocolates, still

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Lassen

i e= <ain Pa

occupies its original site in the Galeries
Saint-Hubert, on the eastern boundary
of the lively L’llot Sacre restaurant dis-
trict, berween the Rue de |’Ecuyer and
the Rue du Marche aux Herbes.

Frederick Neuhaus and his wife
opened the elegant shop in one of
Europe’s oldest glass-covered shopping
arcades in 1857. Grandson Jean, who
took over the business in 1912, gave the
world che first chocolate praline, filling a
hard chocolate shell with a rich creamy
center.

Across the Rue du Marche aux
Herbes, to the southwest, lie the gold-
trimmed guildhouses and sidewalk cafes
of the Grand-Place, called “the most
beautiful square in the world” by poet
Jean Cocteau.

Prominent among the 15th to 18th
century structures bordering the square,
beneath quarters once inhabited by
author Victor Hugo, is one of the
busiest Godiva chocolate shops.

Founded around the turn of the cen-

tury, Godiva took the Neuhaus praline
and turned it into an art form.
Today, the company has a repertoire

russels

Belgian capital

of more than 900 pieces, molded into
highly detailed shapes ranging from
leaves to walnuts to sea shells, Its most
popular filling is hazelnut praline.

South, beyond the Boulevard de
PEmpereur, i iust ‘vest of the Royal
Library, the Museum of Modern Art and
the Museum of Fine Art, is the Place du
Grand Sablon. Antique shops and trendy
restaurants are scattered among the dis-
trict’s handsome 17th and 18th century
houses, with the focal point of the area
being the 15th century Notre-Dame au
Sablon church. A colorful antique mar-
ker fills the square adjacent to the church
each weekend.

Opposite the square, Wittamer serves -
up its unique chocolate creations along
wich delicate pastries and original ice
creams. Among its specialties are mocha
creme fraiche truffles, profiteroles (filled
with whipped cream, "chocolate mousse
or custard and covered with chocolate
sauce) and Creole ice cream (a blend of
vanilla and chocolate ice creams laced
with Grand Marnier). Farther south, past

See Callebaut page 41

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