"Cooking is painting with flavour and making poetry from aroma"

"We aim at classic French cuisine, but then try to be as creative and innovative as possible."
Onno Kokmeijer

Tradition and innovation

A method of cooking that is rooted in tradition but involves constant innovation: that’s what we mean by ‘a unique take on French cuisine’. Our daring and creative approach results in an exciting alchemy of flavour, which surprises our guests time and time again.

Ingredients are crucial to the chefs at Ciel Bleu, as they are in any sophisticated cuisine. Top-quality regional and seasonal produce forms the core of each culinary creation. And each ingredient is valued not only in its own right, but by careful combination with other prime products is taken to new levels entirely. This balancing of flavours is further enhanced by the harmony between the dishes and accompanying wines .  And so we create an exhilarating all-round taste experience.

Onno Kokmeijer

With his ambitious kitchen team, Onno Kokmeijer has for some years been a leading figure on the Dutch culinary scene. Since his appointment as Executive Chef, he has together with Arjan Speelman left no stone unturned in establishing Ciel Bleu as a restaurant of the very highest calibre, yet one with its own particular style. His efforts have been rewarded – every year since 2005 – with a Michelin star. In 2007 the Ciel Bleu Restaurant received its second Michelinstar. Kokmeijer is renowned for his indefatigable striving for topmost quality, and for his constant energy in extending his own boundaries and developing his style. A starred chef with a mission.