During a festive gathering on June 11, 2009, Hotel Okura Amsterdam received the Green Key from Mr Herman Mulder, for meeting the strict demands this international sustainability label maintains for the hotel/conference category. Immediately after receiving the certificate, Hotel Okura Amsterdam launched various promotional activities, including the raffle of a number of biological dinners at the Ciel Bleu Restaurant.

This special dinner was organized on Friday the 28th of August at the Chef’s Table of Ciel Bleu. The special menu consisted of for example Royal Cabanon oyster with Perle caviar, followed by hake with dried chorizo, poulp broth and squid boullion. After that we served saddle of lamb with spaghetti of grilled sweet pepper, roasted eggplant and jus of Taggiasche olives. The dinner ended with Peche Melba prepared in Ciel Bleu style.

It was very nice to offer these guests a visit behind the scenes of Ciel Bleu, and inform them about cooking organic. I’m sure they also enjoyed the evening. Are you also interested in visiting Ciel Bleu backstage? Keep visiting www.okura.nl for the latest developments about the Culinary Institute ‘Taste of Okura’. As of December it will be possible prepare the dishes of Ciel Bleu yourself in this new cooking studio. We are looking forward to meeting you in December!

With culinary regards,

Onno Kokmeijer