Onno Kokmeijer - workshops with a double starThe starred dishes from Ciel Bleu (two Michelin stars) are no longer a secret. At Taste of Okura you are given key recipes from the unique French cuisine that lies behind the success of this lofty restaurant.
Second Michelin Star
Master chef Onno Kokmeijer was just 30 when he was awarded his second Michelin star at Ciel Bleu. Naturally, this accolade is also due to the efforts of chef de cuisine Arjan Speelman. And of course the Ciel Bleu brigade chefs have done their bit, too, as does the restaurant's unsurpassed location, on the Hotel Okura Amsterdam's 23rd floor.
Nevertheless, it is the executive chef himself who puts his signature to such mouthwatering creations as fried turbot on Pain Poilâne, with a marbling of Lardo do Colonnata and pata negra. Or his famed combination of langoustine and goose liver, with cherries steeped in Pedro Ximenez, ginger kroepoek (puffed Indonesian crisps) and a powder of white chocolate.
No matter how popular the signature dishes of Onno Kokmeijer and his right-hand man Arjan Speelman might be, Onno by no means sees that as an end in itself. "The cuisine at Ciel Bleu is always under development," he says. "That happens spontaneously, from the inside out, but also because we are concerned with sustainability and seasonal produce. And, of course, with our guests' tastes, which seem to be becoming more and more refined."
Onno loves to share the secrets of his starred cuisine in Taste of Okura. ''Our recipes for the Culinary Centre are completely in the style of Ciel Bleu. We do however, make it easier for the participants by choosing products everyone can buy. We also think of preparations you can execute without having a laboratory, so we can prove together with our guest that everyone can learn to cook on star-level in Taste of Okura.''
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