|
|
|
"Down under - Australia"- Part 2 |
|
woensdag, 22 oktober 2008 |
It is already six years ago since my last visit to Australia. So it was time again to satisfy my curiosity and find out how the wine industry developed in Australia.
We met Mr. Neil Mc Guigan and he told us that the winemakers had a vision: ‘We had wines like Riesling, we had wines like Burgundy and we had wines like Rhône wines.’ The vision about the option of making wines with the authenticity and origin of the grape and the wine area itself has changed.
|
|
Read more...
|
|
|
Report from Tokyo part VI: Bye Bye Tokyo.. |
|
dinsdag, 21 oktober 2008 |
|
This last report from Tokyo is a bit later than expected. When I got home from Japan I directly went to Erfurt in Germany with the Dutch Junior Cooking Team. On Friday the 17th my journey continued from Amsterdam to Frankfurt by train. All the happenings of last two weeks passed by in my thoughts while I was in the train. Again Okura Tokyo was a great experience and a culinary success of which we have great memories.
|
|
Read more...
|
|
|
Report from Tokyo part V: Facing the last days |
|
maandag, 13 oktober 2008 |
 We have had a great weekend! The whole weekend was really busy, but Sunday we reached a climax. Approximately 120 guests found their way to the ‘Belle Epoque’ restaurant of the Okura Tokyo Hotel. This caused a lot of tension and feelings of unbelief within the kitchen brigade and in the service. But it was also very funny for us because our Japanese colleagues suddenly started to talk Japanese instead of English. But we do have to give them all a big compliment because everything went very well! It was a long day for everybody.
|
|
Read more...
|
|
|
Report from Tokyo part IV: The weekend has started! |
|
zaterdag, 11 oktober 2008 |
 The coming couple of days are looking very busy and cosy. We are surprised about the fact that the lunches are more fully booked compared to the diners (except for Sunday). We can confirm now that there is a real lunch culture here in Tokyo. I have to say that the time schedules are different compared to the Netherlands. Lunch starts at 11:30 and the last guests arrive at 13:00. Diner starts at 17:30 and the last table comes in at 20:00People eat really fast here! A 6-course diner in two hours is completely normal; it belongs to their diner culture. We recognize this from our guests in the Ciel Bleu in Amsterdam.
|
|
Read more...
|
|
| << Start < Prev 11 12 13 14 15 16 17 18 19 20 Next > End >>
|
|
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. |
|
|
|
|
|
