Trying out the ‘Guestronomy’ menu at 2 Michelin star Ciel Bleu Amsterdam, with full kitchen tour.
The most notable dishes for me incorporate unusual textures and flavours, right from style of plate to physical appearance and flavour.
In this instance, it was the king crab and Baeri caviar with beurre blanc ice-cream. Beseechingly delicate despite the caviar top hat, there was no overt saltiness; the inside, a glorious mish-mash of texture.
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