The annual summer closure of Ciel Bleu is coming up. We left to Asia for twelve-day trip. We are going to cook in Hotel Okura Tokyo in Japan. During the Ciel Bleu Fair the guests of Hotel Okura Tokyo get the opportunity to familiarize with Amsterdam’s Ciel Bleu. After that, we will go to Hotel Okura Shanghai for another culinary event of five days.

In the meantime we arrived in the hot and amazing Tokyo. We received a warm welcome by eight former Japanese colleagues of Ciel Bleu, who have worked for 7,5 years in Hotel Okura Amsterdam. While enjoying good food and sake, we talked about good memories.

Many former colleagues are now working in the French restaurant Belle Epoque of Hotel Okura Tokyo. This is great to see, because the past years were quite different. Compared to our last visit, the efficiency and teamwork improved in the kitchen. This is really nice to witness!

We have enough help available to help us make the Ciel Bleu Fair a success. This will be a challenge in Shanghai! At this moment we are preparing for the six-course menu that we will serve the coming days. It is always like a puzzle with the right ingredients and the right quality. Next week I will report extensively from Tokyo and Shanghai. I wish all the readers who still go on holiday a great holiday!

On Saturday the 14th of August 2010 Ciel Bleu opens its doors again with a well-rested team.

Greetings, from Tokyo

Onno Kokmeijer
Executive Chef & Manager Ciel Bleu
&
Arjan Speelman
Chef de Cuisine