Regarding our aim to surprise you with our unique take on French cuisine, innovation is of high importance. For that reason we make sure that we are the first to try all new products that our suppliers have developed. Frequently we visit them to try the latest developments on culinary level. Therefore visited the gardens of Koppert Cress, where we tried the latest novelties. All these new taste explosions we can use to compose the new menu. Good cooperation with our suppliers is crucial for both parties. We help each other by giving feedback. So we strive together to get the best results for our guest.

Soon Koppert Cress, in cooperation with Valderamma, a supplier of olive oil, will release a book; several recipes with different types of cress will be included in this book as well. On behalf of Ciel Bleu, three recipes will be included in the book. For example Coquilles with green pea couli and Affila (green pea cress). Or a cheesecake of strawberries, Atsina (a sweet cress), strawberry daiquiri and lemon curd.

During this visit we prepared and photographed the dishes for in the book. Whenever you are interesting in working with these ingredients and like to see how we use them in the highest level of gastronomy, this book is a must-have! Further more, the culinary event Ciel Bleu meets South Africa is starting in less then two weeks. I will come back to you soon with a new weblog, in which I am going to tell you all exciting details of the unique menu Margot Janse and I created. On behalf of the team of Ciel Bleu, Onno Kokmeijer