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A pure and tasteful Christmas |
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dinsdag, 20 december 2011 |
 The craziest time of the year has come to an end. The culinary ranking lists were published and a lot of things happened. With all the rumors and publications in the media, it was generally assumed that the third star would fall somewhere in The Netherlands. That didn’t happen and ended up in a disappointment for the culinary world. Everyone can benefit from the feedback of Michelin and perhaps the reward will follow next year. We shouldn’t lose sight of who we really care about: the guest. We will enter another culinary year which starts very well!
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An autumn full of inspiration |
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donderdag, 13 oktober 2011 |
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 At the moment we are in a quite hectic period. The months in which the culinary guides will launch their lists have arrived. The great spectacle 40 years Hotel Okura Amsterdam is behind. Sensational events happened in the hotel where we already spoke a lot about with one of the highlights of course, the “Frans Banninck Cocq Penning” that Mr. van Aelst received.
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Three stars in Ciel Bleu's service |
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vrijdag, 16 september 2011 |
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 This week I have just confiscated Onno’s blog because I'm very proud of the unique setting of our service team. By the arrival of Anne Hövels, started at September 1st as demi chef de rank, there are currently three champions working in team; an unique situation in the Netherlands!
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maandag, 04 juli 2011 |
 It's been a while since you heard from me. That's partly caused by a wonderful holiday on Bali (beautiful country, very warm and welcoming people and a fantastic cuisine). As soon as I got back in Okura I noticed it's extremely busy because everybody seems to want to eat at our restaurants. That's very fortunate of course, but all the same it kept me away from the computer for some time...
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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. |
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