Kasteel Heemstede is a restaurant in Houten, Netherlands. It is a dining restaurant that was awarded one Michelin star for the periods 2003-2008. The restaurant is located in the souterrain of the eponymous castle, gaultMillau awarded the restaurant 16 out of 20 points. Owner and head chef of Kasteel Heemstede is André van Doorn, restaurant Kasteel Heemstede is a member of the Les Patrons Cuisiniers. The original building was built around 1645, after a chequered past, it burned down in 1987. New owners came and went, as no one could finance the rebuilding, finally it was sold to building company WCN, Phanos. They started the renovation of the building that was completed in 2002, list of Michelin starred restaurants in the Netherlands
Utrecht is a province of the Netherlands. With an area of approximately 1,400 square kilometres, it is the smallest of the twelve provinces, apart from its eponymous capital, major cities in the province are Amersfoort, Nieuwegein, Veenendaal, IJsselstein and Zeist. In the International Organization for Standardization world region code system Utrecht makes up one region with code ISO 3166-2, the Bishopric of Utrecht was established in 695 when Saint Willibrord was consecrated bishop of the Frisians at Rome by Pope Sergius I. With the consent of the Frankish ruler, Pippin of Herstal, after Willibrords death the diocese suffered greatly from the incursions of the Vikings. Better times appeared during the reign of the Saxon emperors, who summoned the Bishops of Utrecht to attend the imperial councils. In 1024 the bishops were made Princes of the Holy Roman Empire, in 1122, with the Concordat of Worms, the Emperors right of investiture was annulled, and the cathedral chapter received the right to elect the bishop.
It was, soon obligated to share this right with the four other chapters in the city. The Counts of Holland and Guelders, between whose territories the lands of the Bishops of Utrecht lay, sought to acquire influence over the filling of the episcopal see and this often led to disputes and consequently the Holy See frequently interfered in the election. After the middle of the 14th century the popes repeatedly appointed the bishop directly without regard to the five chapters, during the Hook and Cod Wars, Utrecht was fought over by forces of the Duke of Burgundy leading to the First Utrecht Civil War and Second Utrecht Civil War. The chapters transferred their right of electing the bishop to Charles V and his government, the Habsburg rule did not last long, as Utrecht joined in the Dutch Revolt against Charles successor Philip II in 1579, becoming a part of the Dutch Republic. In World War II, Utrecht was held by German forces until the capitulation of the Germans in the Netherlands on May 5,1945.
It was occupied by Canadian Allied forces on May 7,1945, the towns of Oudewater and Vianen were transferred from the province of South Holland to Utrecht in 1970,1989 and 2002 respectively. In February 2011, together with the provinces of North Holland and Flevoland and this has been positively received by the Dutch cabinet, for the desire to create one Randstad province has already been mentioned in the coalition agreement. The province of South Holland, part of the Randstad urban area, visioned to be part of the Randstad province, with or without South Holland, if created, the new province would be the largest in the Netherlands in both area and population. In the east of Utrecht lies the Utrecht Hill Ridge, a chain of left as lateral moraine by tongues of glacial ice after the Saline glaciation that preceded the last ice age. Because of the scarcity of nutrients in the sandy soil. The south of the province is a river landscape, the west consists mostly of meadows. In the north are big lakes formed by the digging of peat bogs formed after the last ice age
The Netherlands, informally known as Holland is the main constituent country of the Kingdom of the Netherlands. It is a densely populated country located in Western Europe with three territories in the Caribbean. The European part of the Netherlands borders Germany to the east, Belgium to the south, and the North Sea to the northwest, sharing borders with Belgium, the United Kingdom. The three largest cities in the Netherlands are Amsterdam and The Hague, Amsterdam is the countrys capital, while The Hague holds the Dutch seat of parliament and government. The port of Rotterdam is the worlds largest port outside East-Asia, the name Holland is used informally to refer to the whole of the country of the Netherlands. Netherlands literally means lower countries, influenced by its low land and flat geography, most of the areas below sea level are artificial. Since the late 16th century, large areas have been reclaimed from the sea and lakes, with a population density of 412 people per km2 –507 if water is excluded – the Netherlands is classified as a very densely populated country.
Only Bangladesh, South Korea, and Taiwan have both a population and higher population density. Nevertheless, the Netherlands is the worlds second-largest exporter of food and agricultural products and this is partly due to the fertility of the soil and the mild climate. In 2001, it became the worlds first country to legalise same-sex marriage, the Netherlands is a founding member of the EU, Eurozone, G-10, NATO, OECD and WTO, as well as being a part of the Schengen Area and the trilateral Benelux Union. The first four are situated in The Hague, as is the EUs criminal intelligence agency Europol and this has led to the city being dubbed the worlds legal capital. The country ranks second highest in the worlds 2016 Press Freedom Index, the Netherlands has a market-based mixed economy, ranking 17th of 177 countries according to the Index of Economic Freedom. It had the thirteenth-highest per capita income in the world in 2013 according to the International Monetary Fund, in 2013, the United Nations World Happiness Report ranked the Netherlands as the seventh-happiest country in the world, reflecting its high quality of life.
The Netherlands ranks joint second highest in the Inequality-adjusted Human Development Index, the region called Low Countries and the country of the Netherlands have the same toponymy. Place names with Neder, Nieder and Nedre and Bas or Inferior are in use in all over Europe. They are sometimes used in a relation to a higher ground that consecutively is indicated as Upper, Oben. In the case of the Low Countries / the Netherlands the geographical location of the region has been more or less downstream. The geographical location of the region, changed over time tremendously
Grand Hotel Karel V
The Grand Hotel Karel V s a five-star hotel in Utrecht, Netherlands. It is located in the Duitse Huis complex of buildings, including part of the old monastery of the Bailiwick of Utrecht of the Teutonic Knights founded in 1348. Most of the rooms and suites are in a military hospital. The hotel contains a Roman-themed health center, conference rooms, a bar, Bistro Karel 5 and it is set in extensive grounds. In 1348 the Bailiwick of Utrecht of the Teutonic Order built the Duitse Huis as a monastery, napoleons brother Louis Bonaparte bought the property in 1807. During the reign of King William I of the Netherlands a military hospital was built on the property along the Geertebolwerk, for its time, the hospital was very modern. When the hospital became vacant in the late 1980s the Bailiwick of Utrecht was able to repurchase the property, a major renovation was started in 1992. In 1995 the Bailiwick of Utrecht moved back into the 15th century Commanders house on the corner of Springweg and Walsteeg, further renovations converted much of the rest of the complex into a hotel by 1999.
The building was restored with help from the National Restoration Fund, the hospitals wards were converted into hotel rooms and suites. As far as possible the old fabric and appearance were preserved, the garden wing was renovated and extended in 2007. During the excavation discovered the remains of a Roman cemetery dating to between 40 BC and 275 AD, which may be associated with the Roman fort of Traiectum. The wing was called the Roman wing after this discovery, the Roman Wing is called contemporary by reviewers, in contrast to the cleverly modernized main building. It was designed by the Heine & van de Rijt architectural firm, the wing has a modern pavilion and extension of the existing garden wing. It was formally opened in November 2008 with a ceremony that included marching Roman soldiers, the Grand Hotel Karel V opened in 1999. It is named after the Emperor Charles V, who visited the Duitse Huis. A formal opening ceremony with the mayor of Utrecht and a representative of the queen was held on 10 September 2000, at this ceremony the hotel received its five star rating, the first in the Utrecht region.
The hotel has 121 rooms, conference rooms, a center, bistro. There is a sound system in the conference facility and public areas of the hotel
Michelin Guides are a series of guide books published by the French company Michelin for more than a century. The acquisition or loss of a star can have effects on the success of a restaurant. Michelin publishes a series of guides to countries. In 1900, fewer than 3,000 cars graced the roads of France, four years later, in 1904, the brothers published a guide to Belgium similar to the Michelin Guide. The brothers subsequently introduced guides for Algeria and Tunisia, the Alps and the Rhine, Germany and Portugal, the British Isles, in 1909, the Michelin Guide for France saw its first English-language version published. During the First World War, publication of the guide was suspended, after the war, revised editions of the guide continued to be given away until 1920. The companys website recounts the story that André Michelin, visiting a tire merchant, based on the principle that man only truly respects what he pays for, the brothers decided to charge a price for the guide, which was about 750 francs or $2.15 in 1954.
They made changes, listing restaurants by specific categories, the debut of hotel listings. In 1926, the guide began to award stars for fine dining establishments, there was only a single star awarded. Then, in 1931, the hierarchy of zero, finally, In 1936, the criteria for the starred rankings were published, A very good restaurant in its category, Excellent cooking, worth a detour, Exceptional cuisine, worth a special journey. In 1931 the cover of the guide was changed from blue to red, publication of the annual guide resumed on 16 May 1945, a week after VE Day. The first Michelin Guide to Italy was published in 1956 and it awarded no stars in the first edition. In 1974, the first guide to Britain since 1931 was published, in November 2005 Michelin produced its first American guide, concentrating on New York, covering 500 restaurants in the citys five boroughs and 50 hotels. In 2007 a Tokyo Michelin Guide was launched, in the same year the guide introduced a magazine, Étoile. In 2008 a Hong Kong and Macau volume was added to the list of Michelin Guides, the Michelin website in 2013 notes that the guide is published in 14 editions covering 23 countries and sold in nearly 90 countries.
In 2008 the German restaurateur Juliane Caspar was appointed editor-in-chief of the French edition of the guide and she had previously been responsible for the Michelin guides to Germany and Austria. She became the first woman and first non-French national to occupy the French position, Red Guides have historically listed many more restaurants than rival guides have done, relying on an extensive system of symbols to describe each establishment in as little as two lines. Reviews of starred restaurants include two to three culinary specialities, short summaries have been added to enhance descriptions of many establishments
A chef is a highly trained and skilled professional cook who is proficient in all aspects of food preparation of a particular cuisine. The word chef is derived from the chef de cuisine. Chefs can receive both formal training from an institution, as well as through apprenticeship with an experienced chef, the Brigade system is a system of 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 chefs standard uniform includes a hat called a toque, double-breasted jacket and shoes with steel or plastic toe-caps. The word chef is derived from the chef de cuisine. In English, the chef in the culinary profession originated in the haute cuisine of the 19th century. The culinary arts, among other aspects of the French language introduced French loan-words into the English language, various titles, detailed below, are given to those working in a professional kitchen and each can be considered a title for a type of chef.
Many of the titles are based on the brigade de cuisine documented by Auguste Escoffier, other names include executive chef, chef manager, head chef, and master chef. Chef de cuisine is the traditional French term from which the English word chef is derived and this is often the case for executive chefs with multiple restaurants. Involved in checking the sensory evaluation of dishes after preparation and they are aware of each sensory property of those specific dishes. The Sous-Chef de Cuisine is the second-in-command and direct assistant of the Chef de Cuisine and this person may be responsible for scheduling the kitchen staff, or substituting when the head chef is off-duty. Also, he or she will fill in for or assist the Chef de Partie when needed and this person is accountable for the kitchens inventory, cleanliness and the continuing training of its entire staff. A sous-chefs duties can include carrying out the head chefs directives, conducting line checks, smaller operations may not have a sous-chef, while larger operations may have more than one.
The sous chef is responsible when the Executive Chef is absent, a chef de partie, known as a station chef or line cook, is in charge of a particular area of production. In large kitchens, each chef de partie might have several cooks or assistants, in most kitchens, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with first cook, second cook, kitchen-hands assist with basic food preparation tasks under the chefs direction. They carry out relatively unskilled tasks such as peeling potatoes and washing salad, stewards/ kitchen porters are involved in the scullery, washing up and general cleaning duties. In a smaller kitchen, these duties may be incorporated, a communard is in charge of preparing the meal for the staff during a shift
A restaurant, or an eatery, is a business which prepares and serves food and drinks to customers in exchange for money. Meals are generally served and eaten on the premises, but many offer take-out and food delivery services. In Western countries, most mid- to high-range restaurants serve alcoholic beverages such as beer, some restaurants serve all the major meals, such as breakfast and dinner. Other restaurants may serve a single meal or they may serve two meals or even a kids meal. Restaurants may be classified or distinguished in different ways. The primary factors are usually the food itself, the cuisine and/or the style of offering, beyond this, restaurants may differentiate themselves on factors including speed, location, service, or novelty themes. In the former case, customers usually wear casual clothing, in the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, at mid- to high-priced restaurants, customers sit at tables, their orders are taken by a waiter, after eating, the customers pay the bill.
Another restaurant approach which uses few waiters is the buffet restaurant, customers serve food onto their own plates and pay at the end of the meal. Buffet restaurants typically still have waiters to serve drinks and alcoholic beverages, fast food restaurants are considered a restaurant. The travelling public has long been catered for with ships messes and railway restaurant cars which are, in effect, many railways, the world over, cater for the needs of travellers by providing railway refreshment rooms, a form of restaurant, at railway stations. In the 2000s, a number of travelling restaurants, specifically designed for tourists, have been created and these can be found on trams, buses, etc. A restaurants proprietor is called a restaurateur /ˌrɛstərəˈtɜːr/, like restaurant, professional cooks are called chefs, with there being various finer distinctions. Most restaurant will have various waiting staff to serve food and alcoholic drinks, including busboys who remove used dishes and cutlery.
In finer restaurants, this may include a host or hostess, a maître dhôtel to welcome customers and to them. A new route to becoming a restauranter, rather than working ones way up through the stages, is to operate a food truck, once a sufficient following has been obtained, a permanent restaurant site can be opened. This trend has become common in the UK and the US, a chefs table is a table located in the kitchen of a restaurant, reserved for VIPs and special guests. Patrons may be served a themed tasting menu prepared and served by the head chef, Restaurants can require a minimum party and charge a higher flat fee