The 18th of September was the day that the re-opening of the totally renovated 23rd floor was a fact. This day means to us the beginning of something new. Earlier this year in May there was a reopening of the 23rd Cocktail and Champaign bar, the Starlight-room and the Chef’s Table. As a reader of my web log, you may know that a very proud and happy chef is writing this story about his adventures according to the reopening of the new Ciel Bleu restaurant.

As you have read before, we went on a holiday for three weeks. In that holiday the biggest part of the renovation would take place. You can believe it or not, but when we came back after the holiday, it looked like nothing changed. In the mean time it was already the 11th of August en we were supposed to start in the renovated restaurant from the 23rd of August. In those twelve days changed so much! There were so many persons working in the restaurant that we were able to open the restaurant the 23rd of August, at 6 p.m., after the last carpenters and painters left the restaurant that afternoon.

That moment it was like a dream came true for me. Of course, during the renovating process you see “Artist Impressions”. Sometimes you have a little chat with the architect about how it is going to be when it is finished. The results are amazing, more than I ever expected. The atmosphere is very special with our own lounge where guests are able to enjoy an aperitif and an after dinner drink. Since renovations the panoramic view over the city of Amsterdam is even more catching than before.

The first week in the new restaurant was a big adventure because of the IBC congress in the city. Every night was a big adventure because we were not totally used to everything yet. After four weeks the imperfections are gone and the reactions of the guests are very positive. I suppose we are getting used. At the moment we are preparing the new à la Carte menu and the Ciel Bleu Menu (8-course tasting menu), which will start the 16th of October. On the new menu we will go along with the game season. Probably we will prepare game like the deer from the ‘Veluwe’, the hare from the ‘Beemster’ and the partridge.

Furthermore at the end of September there will be a new 4-courses season menu. Of course it is possible to have a look on the menu’s at the website. Also the Christmas arrangement will be shown at the website. My next story I will write about our visit to Germany, where we prepared dinner at the Schloss Bensberg.

Culinary greetings,
The team Ciel Bleu