In the Brabanthallen in s'Hertogenbosch 8 teams of 8 different restaurants met to decide who would earn the title of Champion 2007. Each team consisted of 1 chef and 1 host, who had previously qualified for the competition as their recipes had been selected by the judges. The official assignment was to prepare and serve a 4 course meal for 8 guests, for which the contestants had 5 hours. In the first 3 courses dutch mushrooms had to have a dominating role. In the dessert both chocolate and fruit had to be combined to form the perfect sweet dish.

Representing the Ciel Bleu restaurant were Joost verhoeven and Dennis Huwaë. They had set up a beautiful table with different light effects. Chairs, table and tapestry had been brought from the Okura hotel. Each participant had a table for 4 guests, as well as a show table for the restaurant. This table reflected the atmosphere of the restaurant, and the wines and different courses were presented. As each team had used their own ideas and formula, the tables were very versatile, which made it very interesting for the spectators. A real eye catcher was the specially designed chandelier with silver mushrooms that was used by the Ciel Bleu team.  The table was made of white leather. Because of these extra's the Ciel Bleu team created a unique atmosphere of their own.

All teams did their best. Every course was beautiful. In the end they had some stress. Everything needed to be prepared under the eyes of the jury who were watching closely. The Ciel Bleu team did a great job. They are rewarded with the second price. This is the Robert ten Hoope Styling price.  A fantastic result after all the hard work for decorating the room.