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Aan De Poel
__NOTOC__ ''Aan de Poel'' is a Types of restaurant#Fine dining, fine-dining restaurant in Amstelveen, Netherlands that was awarded one Michelin star for the period 2009–2012. Since 2013, it carries two Michelin stars. In 2013, GaultMillau awarded the restaurant 16 out of 20 points. Chef#Chef de cuisine, executive chef and head chef, Head chef of ''Aan de Poel'' is Stefan van Sprang. Before starting their own restaurant, Sprang and his sommelier Robbert Jan Veuger have worked together at restaurant Ron Blaauw (restaurant), Ron Blaauw. The restaurant joined the Alliance Gastronomique Néerlandaise in 2012. ''Aan de Poel'' is located on the shore of lake De Poel. See also *List of Michelin starred restaurants in the Netherlands References {{Coord, 52, 17, 59.4, N, 4, 50, 41.38, E, scale:6250_type:landmark_region:NL, display=title Restaurants in Amstelveen Michelin Guide starred restaurants in the Netherlands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stefan Van Sprang
Stefan may refer to: * Stefan (given name) * Stefan (surname) * Ștefan, a Romanian given name and a surname * Štefan, a Slavic given name and surname * Stefan (footballer) (born 1988), Brazilian footballer * Stefan Heym, pseudonym of German writer Helmut Flieg (1913–2001) * Stefan (honorific), a Serbian title * Stefan (album), ''Stefan'' (album), a 1987 album by Dennis González See also * Stefan number, a dimensionless number used in heat transfer * Sveti Stefan or Saint Stefan, a small islet in Montenegro * Stefanus (other) {{Disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Guide
The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin star (classification), stars for excellence to a select few establishments. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries. History In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, car tyre manufacturers and brothers Édouard Michelin (born 1859), Édouard and André Michelin published a guide for French motorists, the Michelin Guide. Nearly 35,000 copies of this first, free edition of the guide were distributed. It provided information to motorists, such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In 1904, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amstelveen
Amstelveen () is a municipality in the province of North Holland, Netherlands with a population of 92.353 as of 2022. It is a suburban part of the Amsterdam metropolitan area. The municipality of Amstelveen consists of the historical villages of Bovenkerk and Nes aan de Amstel. In addition, as well as Downtown Amstelveen (Dutch: ''Amstelveen stadshart''), the following neighbourhoods have been recently built: Westwijk, Bankras-Kostverloren, Groenelaan, Waardhuizen, Middenhoven, Randwijk, Elsrijk and Keizer Karelpark. The name comes from the Amstel, a local river (as does the name Amsterdam) and , meaning fen, peat, or moor. Amstelveen houses the international headquarters of Dutch national airline KLM (although it is slated to leave for Schiphol in 2024) and KPMG, one of the Big Four accounting firms. The Cobra Museum is also located in Amstelveen. History During the French occupation between 1810 and 1814, Amstelveen was the capital of a canton in the French department Zuy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Netherlands
) , anthem = ( en, "William of Nassau") , image_map = , map_caption = , subdivision_type = Sovereign state , subdivision_name = Kingdom of the Netherlands , established_title = Before independence , established_date = Spanish Netherlands , established_title2 = Act of Abjuration , established_date2 = 26 July 1581 , established_title3 = Peace of Münster , established_date3 = 30 January 1648 , established_title4 = Kingdom established , established_date4 = 16 March 1815 , established_title5 = Liberation Day (Netherlands), Liberation Day , established_date5 = 5 May 1945 , established_title6 = Charter for the Kingdom of the Netherlands, Kingdom Charter , established_date6 = 15 December 1954 , established_title7 = Dissolution of the Netherlands Antilles, Caribbean reorganisation , established_date7 = 10 October 2010 , official_languages = Dutch language, Dutch , languages_type = Regional languages , languages_sub = yes , languages = , languages2_type = Reco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Types Of Restaurant
Restaurants fall into several industry classifications, based upon menu style, preparation methods and pricing, as well as the means by which the food is served to the customer. This article mainly describes the situation in the USA, while categorisation differs widely around the world. Origin of categories Historically, ''restaurant'' referred only to places that provided tables where one ate while seated, typically served by a waiter. Following the rise of fast food and take-out restaurants, a retronym for the older "standard" restaurant was created, sit-down restaurant. Most commonly, "sit-down restaurant" refers to a casual-dining restaurant with table service, rather than a fast food restaurant or a diner, where one orders food at a counter. Sit-down restaurants are often further categorized, in North America, as "family-style" or " formal". In British English, the term ''restaurant'' almost always means an eating establishment with table service, so the "sit down" qualif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Star
The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin stars for excellence to a select few establishments. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries. History In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, car tyre manufacturers and brothers Édouard and André Michelin published a guide for French motorists, the Michelin Guide. Nearly 35,000 copies of this first, free edition of the guide were distributed. It provided information to motorists, such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In 1904, the brothers published a guide for Belgium similar to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
GaultMillau
Gault et Millau is a French restaurant guide. It was founded by two restaurant critics, Henri Gault and Christian Millau in 1965. Points system Gault Millau rates on a scale of 1 to 20, with 20 being the highest. Restaurants given below 10 points are rarely listed. The points are awarded based on the quality of the food, with comments about service, price or the atmosphere of the restaurant given separately. Based on this rating, high-ranking restaurants may display one to four toques. Gault Millau does not accept payment for listing restaurants. Under its original authors and for many years after they left, Gault Millau never awarded a score of 20 points, under the argument that perfection is beyond the limitations of a normal human being. In 2004, two restaurants, both of chef Marc Veyrat, the Maison de Marc Veyrat (or L'Auberge de l'Eridan) in Veyrier-du-Lac near Annecy and La Ferme de Mon Père ("My Father's Farm") in Megève, received this score. In 2010 and 2011, Sergio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plasti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sommelier
A sommelier ( or or ; ), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role of the wine steward in haute cuisine, fine dining today is much more specialized and informed than that of a "wine waiter". Sommeliers Australia states that the role is strategically on par with that of the ''chef de cuisine''. Description A sommelier may be responsible for the development of wine lists and books and for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they Wine and food matching, pair and suggest wines that will best complement each particular food menu item. This entails the need for a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ron Blaauw (restaurant)
''Ron Blaauw'' was a restaurant located in Amsterdam in the Netherlands. It is a fine dining restaurant that was awarded one Michelin star in 2004 and 2005 and two Michelin stars in the period 2006–2013. GaultMillau awarded the restaurant 16.0 out of 20 points. ''Ron Blaauw'' was a member of Alliance Gastronomique Néerlandaise, but left in 2011 due to lack of time The restaurant was originally located in Ouderkerk aan de Amstel. In 2011, it moved to Amsterdam. On 27 March 2013, Ron Blaauw announced that he would close his eponymous restaurant on 30 March and open '' RON Gastrobar'' on the same location on 4 April. See also *List of Michelin starred restaurants in the Netherlands A ''list'' is any set of items in a row. List or lists may also refer to: People * List (surname) Organizations * List College, an undergraduate division of the Jewish Theological Seminary of America * SC Germania List, German rugby union ... Sources and references {{Coord, 52, 21, 7. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alliance Gastronomique Néerlandaise
Alliance Gastronomique Néerlandaise (popular: ''Alliance Gastronomique'') is a culinary association of quality restaurants in the Netherlands and Flanders. The partnership was established in 1967 as a response to the spreading taste flattening, lack of culinary products and inadequate training of chefs and other restaurant staff. By that time the Netherlands were not known for their culinary tradition, so the partnership of the 19 founding restaurateurs was a break with the past. At that time the "Alliance Gastronomique" stated the promotion of the culinary culture in the Netherlands as its mission. ''Alliance Gastronomique'' is by now the oldest culinary partnership in Europe. The status it has earned, makes that the name alone now serves as quality seal. Founding members Members of Alliance Gastronomique Néerlandaise in 1967 # De Witte, Amersfoort. Head chef: Ernst Hastrich # De Boerderij, Amsterdam. Head chef: Herman Wunneberg # Dikker & Thijs, Amsterdam. Head chef: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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