Saturday, November 12, 2005

A beautifull day

Thursday we had a meeting in the Schiphol Sheraton were we discussed on several management topics. It's allways a pleasure to have meetings in such great places. Thursday evening turned out even better.

I was invited to join a dinermeeting together with 6 cio's and cfo's of big Dutch companies. We dined in the wine cellar of the two-star Michelin restaurant La Rive in the Amstel hotel. Top chef Edwin Kats surprised us with a personal signed version of his book and:

Ceviche de coquilles Saint-Jacques aux huîtres pochées prises en gelée, caviar Osciètre, tempura de citron et cibouletteCeviche of scallops with poached oysters set in aspic jelly, Ossetra caviar, lemon tempura and chivesRueda 2004, José Pariente

Filet de sandre à la tête de veau fondue, « risotto » de pomme de terre, salsifis et coulis de homard Pikeperch fillet with melted calf’s head, potato ‘risotto’, salsify and a lobster coulis with Zöbinger Heiligenstein 2002 Bründlmayer Saint-Pierre wine

Glacé garni de carottes bretonnes, polenta frite et sauce aux artichauts et au beurre noisetteGlazed John Dory served with Breton carrots, deep-fried polenta and artichoke sauce with noisette butter with St. Aubin 1er Cru 2001, Marc Morey wine

Filet de râble de lièvre du polder et son boudin noir, topinambour dauphine et chou rouge étuvé aux figuesFillet of hare saddle from the polder with its own black pudding, dauphine Jerusalem artichoke and braised red cabbage with figs with a Château Laffitte-Teston 2001, Madiran wine

Foie gras d’oie poêlé en ‘cocotte’ flambé au cognac, cannelloni de céleri-rave, dés de rognon de veau et truffeSautéed goose foie gras ‘en cocotte’ flambéed with cognac, celeriac cannelloni, diced calf’s kidney and truffle with Badia a Passignano 1999, Chianti

Votre choix du chariot de fromages fermiers affinés par M. Antony, Vieux-Ferrett FranceYour choice from the cheese trolley with farmhouse cheeses aged by Mr. Antony, Vieux-Ferrette FranceCoup de Coeur du Sommelier

Ananas glacé aux épices, couscous au café et crème glacée au chocolat Pur CaraïbePineapple glazed with spices, coffee couscous and Pur Caraïbe ice creamEiswein PMC 2001, Neusiedlersee

FANTASTIC! Theme of the evening was Corporate Performace Management


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