Ciel Bleu, Amsterdam, 7/6/18

restaurant entrance
restaurant entrance

Ciel Bleu was a 2 star Michelin restaurant on the 23rd floor of the Hotel Okura Amsterdam.  The good sized formal dining room offered a spectacular view of the city as the room’s walls on 3 sides were windows.  Even tables in the middle of the room could enjoy the view but they were nice enough to move us to window table as its occupants left shortly after we arrived.  Music plays in the background, purse stools are available, the large tables are well spaced, all tables except those next to the wall (where guests sit side by side so both can enjoy the view) are covered with white linen and each place is set with small salt and pepper wells and a dish for olive oil.   There were a couple larger tables for parties on one end of the room.  They offered 3 tasting menus with one being vegetarian.  We chose the Ciel Bleu Guestronomy.  Service was attentive and friendly.  

hotel building
hotel building
IMG_4229
hotel entrance
interior
interior
interior
interior
interior
interior
view
interior
to bigger tables
toward bigger tables
Frankie showed off the metal menu cover
Frankie showed off the metal menu cover
about
about
caviar menu
caviar menu
Ciel Bleu experience menu
Ciel Bleu experience menu
Ciel Bleu guestronomy menu
Ciel Bleu guestronomy menu
staff
staff
Frankie played on the sculpture
Frankie played on the sculpture

 

The first bites of the menu were named for places and influenced by travel.  Istanbul was garden peas, goat yogurt and mint.  It was a little pie shape.  Amsterdam was bitterbal, parsnip and tandoori.

First snacks
First snacks
Istanbul: garden peas, goat yogurt and mint
Istanbul: garden peas, goat yogurt and mint

 

Amsterdam: Bitterbal, parsnip and tandoori
Amsterdam: Bitterbal, parsnip and tandoori
stamped linens
stamped linens
Frankie posed with their book
Frankie posed with their book

 

Marrakesh was cracker, artichoke and ras el hanout.

Marrakesh: craker, artichoke and ras el hanout
Marrakesh: craker, artichoke and ras el hanout
closer
closer
dip
dip
Frankie inspected the salt and pepper options
Frankie inspected the salt and pepper options

 

Bangkok was Tom Yam, Grey shrimp and chicken skin which was a hollow crisp filled with tastes of Thailand.  It was good.

Bangkok: Tom yam, grey shirmp and chicken skin
Bangkok: Tom yam, grey shirmp and chicken skin
closer
closer
from the top
from the top
wine
wine

 

On the main part of the menu, the Signature was King crab, Oscietra caviar and Beurre blanc.   A celery wrapper was filled with cream and crab with a ultra thin crispy wrapper that broke apart and mixed well with all the ingredients including the caviar.  It had excellent flavor.

Signature: King crab, Oscietra caviar and Beurre blanc
Signature: King crab, Oscietra caviar and Beurre blanc
from the top
from the top
inside
inside
underneath
underneath
Frankie checked out the view
Frankie checked out the view

 

Bread was made with linseed and presented sliced with olive oil from Italy and a selection of butters – natural (no salt), yuzu, green herbs, fennel and red onion.  The bread was good and I liked the natural butter and red onion.

bread
bread
another view
another view
various butters
various butters
making your table portions
making your table portions
butters for the table
butters for our table
Frankie played in the towel squares
Frankie played in the towel squares

 

Hamachi was with dashi, edamame, sudachi and shiso leaf.  Some fresh wasabi completed the plate.  It was nice, especially when mixed with the wasabi.  It seemed slightly cooked rather than raw.

grating fresh wasabi
grating fresh wasabi
Hamachi: Dashi, Edamame, Sudachi and shiso leaf
Hamachi: Dashi, Edamame, Sudachi and shiso leaf
closer
closer
Frankie liked the flowers
Frankie liked the flowers

 

Fruit de mer was “our rich flavours from the North Sea”.  It had cream of anchovy, lobster, mussels, cucumber and a foam of shellfish. It all blended well and the cream of anchovy really enhanced the other flavors.  It was nicely fresh tasting not briny.  Delicious with a good texture.

Fruit de Mer: Our rich flavors from the North Sea
Fruit de Mer: Our rich flavors from the North Sea
closer
closer
another angle
another angle
Frankie wanted to try the various butters
Frankie wanted to try the various butters

 

Langoustine, carrot, kumquat and Vadouvan spices combined for the next course.  The langoustine was from Iceland and was cooked perfectly.  The dark smear had a saltiness that mixed well with the carrots, cut into sticks and rounds, that added texture.  The really nice sauce went with everything.

Langoustine: Carrot, kumquat and vadouvan spices
Langoustine: Carrot, kumquat and vadouvan spices
closer
closer
another angle
another angle
wine
wine
man and Frankie
Sommelier Noël and Frankie

 

Wagyu A5 ‘Kagoshima perfecture’ was plated with green aspargus, eggplant radish and miso.  It was tender, juicy and terrific.  Served perfectly rare is was a bit of heaven on a plate.

Wagyu A5 "Kagoshima prefecture': green asparagus, eggplant, radish and miso
Wagyu A5 “Kagoshima prefecture’: green asparagus, eggplant, radish and miso
closer
closer
meat
meat
from the top
from the top
Frankie climbed the handtowels
Frankie climbed the hand towels

 

Goose Liver was plated with rhubarb, bitter chocolate and hazelnut.  Crispy chocolate sticks were a nice textural contrast to the creamy liver.  The rhubarb was not too tart and fruity enough to make it a great accompaniment.

Goose Liver: rhubarb, bitter chocolate and hazelnut
Goose Liver: rhubarb, bitter chocolate and hazelnut
closer
closer
inside
inside
display cabinet
display cabinet
Frankie found an orchid
Frankie found an orchid

 

The Pre dessert was flavours of nouget de Montélimar.  The nougat was orange with a pistachio meringue on edible rice paper.  You were roll it into a wrap and eat all together.  It was very different filled with a variety of flavors.  It made a bit of a hodgepodge of what was a pretty presentation.  Pre dessert: flavours of nougat de Montélimar

closer
closer
Frankie inspected
Frankie inspected

 

Cacao 52% was with Advocaat (Dutch milk liquour), macadamia nuts and spices.  It was a cake with a chocolate mousse center that contained a milk chocolate and liquor with a hint of cinnamon.  Pure chocolate was in the center and biscuit like ingredient was on the bottom.  This gave is some textural contrast and the spices added another dimension to the flavor.  It was supposed to be like a traditional midday aperitif with the addition of egg and liquor.  It was fun, different and tasty.

Cacao 52%, Advocaat, Macadamia nuts and spices
Cacao 52%, Advocaat, Macadamia nuts and spices
from the top
from the top
closer
closer
inside
inside
Frankie and the table flowers
Frankie and the table flowers

 

Mignardises were sweet creations of Dutch flavors and childhood memories.  They included a thin pastry filled with liquid, sweet licorice.  The shell was crisp and the licorice was creamy for a good sweet and crisp fix.   Chocolate was filled with whisky.  The center was creamy but it almost had a medicinal taste.  Chocolate filled with cherries  was another sweet one.  A chocolate covered cherry sat on a spongecake and was also seasoned with coffee.  It was just okay but the cake was quite nice.  A phyllo pastry was filled with quince was almost lemony with a very crisp and lovely shell.  All nice.

Mignardises: sweet creations of Dutch flavors and childhood memories
Mignardises: sweet creations of Dutch flavors and childhood memories
closer
chocolate with whisky, chocolate with cherries
inside
inside
inside
inside chocolate with cherry
closer
butterscotch with licorice
inside
inside
closer
closer
closer
phyllo pastry with quince
inside
inside
closer
cherry with coffee on spongecake

 

We were given a lovely parting gift of hazelnut spread that was quite good and of a size you could carry on a plane.

parting gift
parting gift
Frankie and girl
Frankie and wonderful server Mandy Bossinga

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