The annual summer closure from the 13th of July to the 1st of August was used by the Ciel Bleu team to stimulate culinary developments. We went abroad to travel through the culinary world and visited many different restaurants, which are awarded al together in total 20 Michelin stars! Our culinary trip started in France. After we arrived safely at the airport of Lyon we continued our trip by car to Valance. Normally this is a one hour drive, but because of all the holiday traffic it took us some more time. Since we were in the holiday-mood as well this wasn't a problem at all!

Our trip to France included visits to three top locations. First we visited Maison Pic; a restaurant awarded three Michelin stars in Valance, France. The Executive Chef is Anne-Sophie Pic, who is since 2007 the first female chef awarded three Michelin stars. Secondly we visited Flocon de Sel; a restaurant awarded two Michelin stars in Megeve, France. Our host for the evening was the very talented Chef Emmanuel Renaut. And last but not least we visited Marc Veyrat, a three star rated restaurant in Veyrier Du Lac, France. Chef Marc Veyrat pulls the most amazing things out of his hat which symbolizes him.

After visiting various highlights of France our trip continued in Spain. We travelled to San Sebastian in the north of Spain, a culinary hot spot. We visited restaurant Mugaritz located just outside of San Sebastian, awarded with at least two Michelin stars. Here we tasted the new cuisine of the Basque provinces. Secondly we visited Martin Berasategui, also in San Sebastian. Another wonderful restaurant, you could describe all the different places we visited as international culinary temples. Executive Chef Martin Berasategui's philosophy is to transfer as much culinary know how as possible to the next generations.

When we returned to the Netherlands we visited a top restaurant located on native soil, ‘de Bokkedoorns'. A restaurant also awarded with two Michelin stars. From visits to different restaurants inside the Netherlands we also derive much inspiration.

We also paid a visit to London during the summer closure of Ciel Bleu. We visited the restaurant called maze of the world famous chef Gordon Ramsey, awarded one Michelin star. The contemporary design of the restaurant completed the experience. Restaurant Zafferano located in the city center of London since 1995 was also an experience of a lifetime. Many regional Italian products were introduced in this restaurant awarded a Michelin star. The final restaurant we visited in London was The Fat Duck, awarded with even three Michelin stars. The basic principles of Chef Heston Blumenthal are excellence, openness and integrity.

You might think of this as an extensive list of restaurants, but to us these visits to the different award winning restaurants have lead to an incredible amount of new inspiration, motivation and new creative ideas for our new menu. Of course we have also been able to recharge our batteries during these weeks off, so we are ready to give the best of ourselves again to our guests. Chef de Cuisine Arjan Speelman and I are finalizing our new menus and a la carte dishes at the moment. Because we are approaching the fall season we will surprise you with various innovative game dishes.

Later this month we will visit Schloss Bensberg again for a culinary event. On Sunday the 24th of August the "Althoffs Festival Der Meisterköche 2008" is organized. In total 14 European Chefs who are awarded 27 Michelin stars together, will give an "Acte de Présence".

In September Dennis Huwaë (our Junior Sous-Chef) will represent the Netherlands at the yearly European Cooking Championship organized in Rotterdam. This is a three-day competition during which different assignments have to be completed. We will provide you with an extensive report on the progress of course and hopefully we can inform you that Dennis won a medal!

The next weblog will be posted by sommelier Noël Vanwittenbergh because he has made some study trips as well. He will share his passion for wines and the latest developments in the wine-world.

Q-linary greetings,

Team Ciel Bleu