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BEST CHEF COOKBOOK of the Low Countries 2017

Dining at Ciel Bleu is a dreamlike, elegant experience. The entire team of Ciel Bleu is determined to treat guests to a piece of heaven. The restaurant, located on the 23rd floor of the gorgeous five-star Okura Hotel and boasting a beautiful panoramic view over Amsterdam, never fails to delivers topnotch dinners in every season. The menu always features the finest flavors of the season. Ciel Bleu received two Michelin stars, that are definitely well deserved. The restaurant serves classic French cuisine with a contemporary, creative twist. Chefs Onno Kokmeijer and Arjan Speelman take pride in always selecting the best of the best ingredients and often use local products. Guestronomy lets you discover the small stories behind some of these beloved artisanal products and the symbiotic relationship between the producers and the two chefs when developing special 'Ciel Bleu' products and signature flavour combinations. This book also features 60 essential seasonal recipes, a look behind the scenes and a meet and greet with some of the familiar faces that make the difference between gastronomy and guestronomy.

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BEST CHEF COOKBOOK of the Low Countries 2017

Dining at Ciel Bleu is a dreamlike, elegant experience. The entire team of Ciel Bleu is determined to treat guests to a piece of heaven. The restaurant, located on the 23rd floor of the gorgeous five-star Okura Hotel and boasting a beautiful panoramic view over Amsterdam, never fails to delivers topnotch dinners in every season. The menu always features the finest flavors of the season. Ciel Bleu received two Michelin stars, that are definitely well deserved. The restaurant serves classic French cuisine with a contemporary, creative twist. Chefs Onno Kokmeijer and Arjan Speelman take pride in always selecting the best of the best ingredients and often use local products. Guestronomy lets you discover the small stories behind some of these beloved artisanal products and the symbiotic relationship between the producers and the two chefs when developing special 'Ciel Bleu' products and signature flavour combinations. This book also features 60 essential seasonal recipes, a look behind the scenes and a meet and greet with some of the familiar faces that make the difference between gastronomy and guestronomy.

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