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De Bokkepruik
__NOTOC__ The ''De Bokkepruik'' is a restaurant located in Heemse, Netherlands. It is a fine dining restaurant that was awarded one Michelin star from 1990 to present. Gault Millau awarded the restaurant 15 out of 20 points. Head chef of ''De Bokkepruik'' is Jaap Istha. Maître and sommelier is Heleen Istha-Koeslag. ''De Bokkepruik'' is a former member of Alliance Gastronomique Néerlandaise. History The Michelin Guides 1979 and 1985 refer to a restaurant ''Koeslag'' on the same location. The Michelin Guide 1993 mentions hotel ''Herberg De Rustenberg'' and restaurant ''De Bokkepruik'' on the Hessenweg. In 2001, the hotel has disappeared and ''De Bokkepruik'' is mentioned as restaurant with accommodation. The restaurant was originally located in Zweeloo Zweeloo is a village in the municipality of Coevorden, located in the province of Drenthe, The Netherlands. Zweeloo was a separate municipality from 1819 to 1998, when it was merged with Coevorden.Ad van der Meer and Onno Boo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zweeloo
Zweeloo is a village in the municipality of Coevorden, located in the province of Drenthe, The Netherlands. Zweeloo was a separate municipality from 1819 to 1998, when it was merged with Coevorden.Ad van der Meer and Onno Boonstra, "Repertorium van Nederlandse gemeenten", KNAW, 2006. Zweeloo is known for its Reformed Church that was built back in 13th century. Monuments The rural church of Zweeloo was erected in 1252. On a one-day trip from Veenoord, in November 1883, Vincent van Gogh brushed a well-known sketch of this church with a shepherd with his flock in the foreground. In 1952 sand extraction revealed an early medieval cemetery near the village, where archaeologists found the grave of an apparent noblewoman known as the Princess of Zweeloo The Princess of Zweeloo or Zweeeloo Princess was a 5th-century woman whose grave was found in 1952 in Zweeloo, Coevorden municipality, Drenthe province, Netherlands. ''With abstract in English'' Her nickname comes from the richness of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gault Millau
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] |
Restaurants In The Netherlands
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and onions. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 club Other uses * Angle of list, the leaning to either port or starboard of a ship * List (information), an ordered collection of pieces of information ** List (abstract data type), a method to organize data in computer science * List on Sylt, previously called List, the northernmost village in Germany, on the island of Sylt * ''List'', an alternative term for ''roll'' in flight dynamics * To ''list'' a building, etc., in the UK it means to designate it a listed building that may not be altered without permission * Lists (jousting), the barriers used to designate the tournament area where medieval knights jousted * ''The Book of Lists'', an American series of books with unusual lists See also * The List (other) * Listing (di ... [...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] |
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] |
Maître D'hôtel
The ''maître d'hôtel'' (; ), head waiter, host, waiter captain, or ''maître d ( , ) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a ''maître d'hôtel'' generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied. In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the ''maître d'hôtel'' is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes writes that the role of ''maître d’hôtel'' originated as a kind of combined "host, headwaiter and dining-room manager" and, in the past, persons with this role were sometimes responsible for such operations as tableside boning of fish and mixing of salads. Traditionally, ... [...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] |
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] |
Jaap Istha
Jaap may refer to: * Jaap Sahib, Sikh prayer * Jaap (given name) Jaap is a Dutch given name that is short for Jacob or Jacobus (Jacob or James in English). People with this name include: Academics *Jaap R. Bruijn (born 1938), Dutch maritime historian * Jaap Doek (born 1942), Dutch jurist * Jaap van Ginneken (bo ..., Dutch given name (short for "Jacob") * Jaap, protagonist in the Dutch version of ''Bobo'' (Belgian comic) {{disambig ... [...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] |
Heemse
Heemse (Dutch Low Saxon: ''Hiemse'') is a neighbourhood of Hardenberg and former village in the Dutch province of Overijssel.''ANWB Topografische Atlas Nederland'', Topografische Dienst and ANWB, 2005. In 1966, it was annexed by Hardenberg. Overview It was first mentioned in 1240 as Heymiss. The etymology is unknown. Heemse became the seat of the municipality of Ambt Hardenberg. In 1840, it was home to 481 people. In 1880, plans were being drafted for the building of tramlines from Zwolle to Coevorden and from Avereest to Gramsbergen Gramsbergen (Dutch Low Saxon: ''Grambarge'') is a small Dutch city on the Vechte, located in the municipality of Hardenberg and the province of Overijssel. The town is located on corridors of different transportation modes: The N34 (Zwolle - Emme .... The mayor of Hardenberg, Willem van Ittersum, offered subsidies if that last line went to Hardenberg instead of Gramsbergen. In 1886, the first sod was turned by the Dedemsvaartsche Stoomtramweg-Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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