{"id":2923,"date":"2008-05-06T08:55:08","date_gmt":"2008-05-06T07:55:08","guid":{"rendered":"http:\/\/www.kickinorman.com\/blog\/?p=2923"},"modified":"2008-05-06T08:56:35","modified_gmt":"2008-05-06T07:56:35","slug":"amsterdamtoppen","status":"publish","type":"post","link":"https:\/\/www.kickinorman.com\/blog\/amsterdamtoppen\/","title":{"rendered":"Amsterdamtoppens topp"},"content":{"rendered":"

1. Le Ciel Bleu<\/a>. <\/strong>
\nAvsmakningsmeny med femstj\u00e4rnig service p\u00e5 23:e v\u00e5ningen av hotell Okura<\/strong>. Amsterdams<\/strong> enda restaurang med tv\u00e5 stj\u00e4rnor i Guide Michelin. Jag tror att jag anv\u00e4nde ordet ”fantastic” minst 12 g\u00e5nger om de olika kompositionerna.<\/p>\n

\"lecielbleu.JPG\"
\nP\u00e5 s\u00e5n h\u00e4r finrestaurang har f\u00f6rst\u00e5s handv\u00e4skan en egen stol!<\/em><\/p>\n

Vi \u00e5t:
\nOyster and caviar:<\/strong> Poached Gillardeau oyster with oyster sabayon and Perle-caviar
\nDet minst \u00e4ckliga ostron jag har \u00e4tit, visserligen, men inte en personlig favorit direkt. <\/em>
\nSurf & Turf:<\/strong> Salad of king crab with moor meadow veal tatar style, snow of vadouvan oil and a poached quail\u2019s egg
\nSinnesjukt gott, speciellt krabban \u00f6verraskade!<\/em>
\n Scallop with truffle:<\/strong> Grilled scallop with coulis of green peas, crostini with truffle mascarpone and Parmesan cheese
\nJag, som inte gillar pilgrimsmussla utan egentligen tycker det smakar fiskbulle, gjorde sm\u00e5 krumspr\u00e5ngav gl\u00e4dje \u00f6ver den. Och vem kunde tro att gr\u00f6na \u00e4rtor var en delikatess? Ungef\u00e4r h\u00e4r b\u00f6rjade jag s\u00f6rja att m\u00e5ltiden skulle ta slut. <\/em>
\nBass and bay leaf:<\/strong> Fried bass with lightly smoked mousseline of Cevennes onions, sea lavender and jus of bay leaves
\nHavsabborre \u00e4r en av mina favoritfiskar, den h\u00e4r var \u00e4nd\u00e5 n\u00e5got extra med extra ”k\u00f6ttig”\/icke-fiskig smak p\u00e5 grund av tillbeh\u00f6ren. Fantastic!<\/em>
\nTurbot and Pata Negra:<\/strong> Fillet of turbot fried on farm bread with Pata Negra and lardo di Colonnata, glazed asparagus and tepid dressing of Amontillado sherry
\nDet var sparriss\u00e4song i Holland. De fina restaurangerna har speciella sparrismenyer s\u00e5 h\u00e4r \u00e5rs och \u00e4ven p\u00e5 hemresan serverade SAS sparris i business class (vi fick en gratis uppgradering, hurra!). Sparris har aldrig varit s\u00e5 gott som denna kv\u00e4ll p\u00e5 Le Ciel Bleu och p\u00e5 torsdagens middag p\u00e5 en annan restaurang p\u00e5 samma hotell, Yamazato<\/a>. Magiskt gott! Jag v\u00e4grade att ta sista skeden av min Turbot Pata Negra f\u00f6r d\u00e5 skulle den ju ta slut.<\/em>
\nSide loin<\/strong> with ragout of celeriac, sweetbreads and morels Crispy ravioli of the cheek with parsnip and chutney of shallots and plums
\nF\u00f6r mig var den h\u00e4r r\u00e4tten f\u00f6r kraftig i smaken, speciellt n\u00e4r man redan har avnjutit 700 andra r\u00e4tter. Men n\u00e4r jag skrapade av allt finlir (ragun) blev den habil. <\/em>
\nCheese:<\/strong> Crayeux de Roncq with passion fruit caramel, thyme and ice-cream of foie gras
\nAlla r\u00e4tter serverades med ett vin, utom osten. D\u00e4r fick man ett vin<\/em> per ostsort. Dagen efter var ingen rolig dag. Osten kom f\u00f6rst\u00e5s p\u00e5 en fin ostvagn d\u00e4r man sj\u00e4lv fick v\u00e4lja ostar om man ville, eller g\u00e5r p\u00e5 servit\u00f6rens rekommendation. Det senare \u00e4r att rekommendera, men jag som laktosintolerant valde egna.<\/p>\n

<\/em>\"lecielbleu2.JPG\"
\nNo\u00ebl Vanwittenbergh \u00e4r sommelier and head waiter. Matt \u00e4r go&gla<\/em>.<\/p>\n

Sedan trodde vi att det var slut men d\u00e5 kom visst efterr\u00e4tten:
\nChocolate with groundnuts and whisky:<\/strong> Crispy Gianduja with groundnuts and cream of chocolate 70%, ice-cream of whisky \u201con the rocks\u201d and salted caramel
\nKan enkelt f\u00f6rklaras som en Snickers de Luxe. En av de mest fantastiska efterr\u00e4tter n\u00e5gonsin! <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

1. Le Ciel Bleu. Avsmakningsmeny med femstj\u00e4rnig service p\u00e5 23:e v\u00e5ningen av hotell Okura. Amsterdams enda restaurang med tv\u00e5 stj\u00e4rnor i Guide Michelin. Jag tror att jag anv\u00e4nde ordet ”fantastic” minst 12 g\u00e5nger om de olika kompositionerna. P\u00e5 s\u00e5n h\u00e4r finrestaurang har f\u00f6rst\u00e5s handv\u00e4skan en egen stol! Vi \u00e5t: Oyster and caviar: Poached Gillardeau oyster… <\/p>\n

Read<\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,2],"tags":[],"class_list":["post-2923","post","type-post","status-publish","format-standard","hentry","category-mat","category-resor"],"_links":{"self":[{"href":"https:\/\/www.kickinorman.com\/blog\/wp-json\/wp\/v2\/posts\/2923","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kickinorman.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kickinorman.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kickinorman.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kickinorman.com\/blog\/wp-json\/wp\/v2\/comments?post=2923"}],"version-history":[{"count":0,"href":"https:\/\/www.kickinorman.com\/blog\/wp-json\/wp\/v2\/posts\/2923\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kickinorman.com\/blog\/wp-json\/wp\/v2\/media?parent=2923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kickinorman.com\/blog\/wp-json\/wp\/v2\/categories?post=2923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kickinorman.com\/blog\/wp-json\/wp\/v2\/tags?post=2923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}