Ciel Bleu
Guestronomy. A Piece of Heaven
Seiten
2017
Stichting Kunstboek BVBA (Verlag)
9789058565563 (ISBN)
Stichting Kunstboek BVBA (Verlag)
9789058565563 (ISBN)
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An overview of Ciel Bleu, Amsterdam, a two Michelin-star restaurant located on the 23rd floor of the five star Okura Hotel.
Dining at Ciel Bleu is a dreamlike, elegant experience. The entire Ciel Bleu team is determined to treat guests to a piece of heaven. The restaurant, located on the 23rd floor of the gorgeous five-star Okura Hotel, boasts a beautiful panoramic view over Amsterdam and never fails to delivers top-notch dinners. The menu always features the finest flavors of the season.
Ciel Bleu has received two Michelin stars, both of which are indisputably deserved. The restaurant serves classic French cuisine with a contemporary, creative twist. Chefs Onno Kokmeijer and Arjan Speelman take pride in selecting the best of the best ingredients, and often use local products. Guestronomy lets you discover the stories behind some of these beloved artisanal products, and the symbiotic relationship between the producers and the two chefs which enables the development of 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.
Dining at Ciel Bleu is a dreamlike, elegant experience. The entire Ciel Bleu team is determined to treat guests to a piece of heaven. The restaurant, located on the 23rd floor of the gorgeous five-star Okura Hotel, boasts a beautiful panoramic view over Amsterdam and never fails to delivers top-notch dinners. The menu always features the finest flavors of the season.
Ciel Bleu has received two Michelin stars, both of which are indisputably deserved. The restaurant serves classic French cuisine with a contemporary, creative twist. Chefs Onno Kokmeijer and Arjan Speelman take pride in selecting the best of the best ingredients, and often use local products. Guestronomy lets you discover the stories behind some of these beloved artisanal products, and the symbiotic relationship between the producers and the two chefs which enables the development of 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.
| Erscheinungsdatum | 31.10.2017 |
|---|---|
| Illustrationen | Ivo Geskus |
| Zusatzinfo | 150 Illustrations, color |
| Verlagsort | Oostkamp |
| Sprache | englisch |
| Maße | 248 x 337 mm |
| Gewicht | 2840 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Reisen ► Hotel- / Restaurantführer ► Europa | |
| ISBN-13 | 9789058565563 / 9789058565563 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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