 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!
I was proud to present my own line of caviar this month. Together with the caviar importer in Scheveningen, Persian Caviar, known from the introduction of the single pack “Tjoepy”, I have selected two types of caviar. The Baerii, from the Siberian sturgeon, and of course my favorite, an Imperial special selection which has a mild nutty and slightly spicy taste. I love the taste of caviar because there are very few ingredients that have such a taste without any additives.
Of course we are working on the preparations for the upcoming Christmas days. Besides the Ciel Bleu take-away menu, where you can order the types of caviar at home, we have selected a spectacular Christmas menu which is served on the Christmas days December 24, 25 and 26. The Christmas menu of Ciel Bleu consist of 8 courses with festive dishes like "Golden Oyster & Onno's Favorite", "Turbot & Black Truffle", "Roe & Pumpkin", and will end in style with "White Christmas".
Between Christmas and New Year the restaurant will be closed for one week but from January 4, 2012 will start full of inspiration with the launch of a new Alliance menu and a new Ciel Bleu menu entirely inspired by the winter. It will be a promising season where we will introduce Onno's Taste caviar, but also winter truffle, a new dish with a combination of parsnip, walnut and thymus and also the Vacherin Mont d'Or will be presented on the winter menu.
In the New Year we continue to develop the natural elements used in the presentation of the various appetizers and dishes designed by Koen Vleugel and a new wooden menu card that is expected in March / April 2012. Finally, we will develop a unique trolley for the friandises in the style of Ciel Bleu.
On behalf of the Ciel Bleu team we wish everyone a wonderful Christmas and a happy new year!
Onno Kokmeijer & Team
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