|
|
Finally the spring has started! On the 21st of March, Ciel Bleu introduced a new menu inspired by springtime and consisting of a variety of fresh, seasonal products. The new menu takes you on a culinary trip through Europe, Asia and even the most southern point of America, combining products from these continents in a unique and surprising way.
The menu commences with wild sea bass served with a sorbet of cucumber and wasabi. This dish is served together with red prawns from Spain, which are known for their exclusivity and their graceful taste. As an entremets, we serve a Patagonian tooth fish from the most southern tip of South America. This fish has only just recently become available in the Netherlands. The tooth fish has been launched in the market with a MSC-label, qualifying it as a sustainable product within the fishing industry. The tooth fish has been combined with poulpo and an Escabèche sauce, resulting in a surprising combination for the palate.
For the main course we will serve a tasteful combination of lamb, thymus and kidneys sprinkled with a gravy of aniseed. During dessert we would like to introduce you to the Lambada strawberry. This Dutch strawberry has a fantastic taste, scent and structure and is available as from the middle of March. This unique fruit will be presented in three delightful ways, appealing to the tasters’ sweet tooth!
The new seasonal menu will be available as of March 21. Next to this surprising menu, the eight course Ciel Bleu menu will also be adapted to the current season. From 15 till 17 March my chef de cuisine Arjan Speelman and sommelier Noël Vanwittenbergh will visit the prestigious wine auction presented by Toques et Clochers. These yearly event will be held in the South-Western part of France, Limoux. I will share their experiences in France with you in my next weblog.
On behalf on the Ciel Bleu Team, Onno Kokmeijer
|
|
To get a good impression of the Ciel Bleu Restaurant we kindly invite you to have a look at the photo's and films . 
Follow Executive chef Onno Kokmeijer and his team searching for the best. 
An exceptional culinary experience , get a glimpse into the culinary secrets of the Ciel Bleu Restaurant. |
|
|
|
|
|
