Of course the game has a young and light taste, which is influenced largely by the weather. Most of the used game comes from Dutch hunting because then the chef can be assured that the game is of good quality and Dutch game is known as the best there is worldwide.

Game can be served very well with tuberous vegetables; we work with turnip-rooted celery, turnip, Swedish turnip and beetroots. The turnip-rooted celery is combined with the grey partridges. The turnips are threaded in veal tea and build layer by layer with the goose liver in a terrine shape. The turnip and the Swedish turnip are combined with the roe saddle because the turnip has a authentic taste that can also be found in the roe saddle.

Until the end of the year it is the season of the flatfishes. The sole, turbot, the brill and of course the Zeeland flat oysters. All ingredients are available a la carte. The sole is grilled and filled with Portobello mushrooms. The turbot is baked on farmers bread and combined with Pata Negra and Lardo Di Collonata (Italian bacon) and the Zeeland flat oysters are combined with 10 grams of Oscietra caviar. 

In our own recipe book “Ciel Bleu, eigenzinnige Franse keuken” , plenty of ideas and stories on flatfishes and turnips can be found with accompanying recipes. My next weblog will be covering the “November month, media month” because in this month all the new restaurant guides will be published and a lot of glossy magazines will appear. Last Thursday the 1st of November a list of the 100 most expensive restaurants was published by diningcity.com. Ciel Bleu Restaurant can be found on number 11. In reaction to this list Editie NL a programme of RTL recorded a video in Ciel Bleu, so we have been on television as one of the special restaurants of Holland. Please click here for the video.

Best regards, team Ciel Bleu