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
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
Neck is a town in the northwest Netherlands. It is located in the municipality of Wormerland, North Holland, in 2001, the town of Neck had 989 inhabitants. The built-up area of the town was 19.5 km², the statistical area Neck, which can include the surrounding countryside, has a population of 925
Posthoorn is the restaurant of Suitehotel De Posthoorn in Monnickendam, Netherlands. It is a dining restaurant that was awarded one Michelin star for the period 2009-present. GaultMillau awarded the restaurant 15 out of 20 points, head chef of Posthoorn is Jeroen Bavelaar. He took over from Rogier van Dam, who left the restaurant in 2010, hotel De Posthoorn, with its new restaurant, reopened in 2005. The original hotel started as a stable and inn in 1888, list of Michelin starred restaurants in the Netherlands
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
Lakes is a former restaurant in Hilversum, Netherlands. It was a dining restaurant that was awarded one Michelin star for the period 2009-2014. In 2013, GaultMillau awarded the restaurant 14 out of 20 points, head chef of Lakes was Erik de Boer, who opened the restaurant 5 September 2007. On 12 November, it was reported that head chef Erik de Boer had left the restaurant by 1 November 2013 due to a change of course of the restaurant, on 27 November 2013 the restaurant was declared bankrupt. The restaurant remeined open, due to the restaurant being moved into a new limited company with the same owner, the restaurant is located in the former Paviljoen Wildschut, once the hospitality building of the adjacent marina. The whole complex, compassing of a boathouse, hospitality unit,2 staff residences, all parts of this complex are now Rijksmonument. List of Michelin starred restaurants in the Netherlands
Bussum is a commuter town and former municipality in the Het Gooi region in the south east of the province of North Holland in the Netherlands. Since 2016, Bussum has been part of the new municipality of Gooise Meren, Bussum had a population of 32,731 in 2014 and covered an area of 8.15 km2. For a long time Bussum was not more than a hamlet situated amongst the heathlands of Het Gooi and was first mentioned in 1306, in this time, Bussum was a large heathland with many small farms, sheep pens and forests as is shown on old maps. Since Bussum is situated near the fortified town Naarden it was governed by Naarden from 1369 onward, in 1470 Bussum was inhabited by about 250 people, which made it the smallest village in Het Gooi. Bussum became independent from Naarden in 1817, yet it was not until the arrival of a line in 1874 that Bussum began to flourish. Two train stations were built in the town, that still exist today, Naarden-Bussum and Bussum Zuid, the stations and the road network fostered the towns status as a satellite town of Amsterdam, allowing for reverse commute to Hilversum.
From 1898 until 1907, Bussum housed the first Dutch socialist colony after the example of Thoreaus Walden, set up by the writer, in 1951, Bussum hosted the first Dutch national TV broadcast and the national TV studios were located there until 1964. Bussum was set to merge with the municipalities of Naarden and Muiden on 1 January 2016. In October 2014, the town councils chose the name Gooise Meren for the new municipality. Media related to Bussum at Wikimedia Commons Bussum travel guide from Wikivoyage Official website A view on the old town of Bussum
La Rive is a restaurant located in the InterContinental Amstel Amsterdam, Netherlands. It is a dining restaurant that was awarded one or more Michelin stars from 1993 to 2016. GaultMillau awarded the restaurant 18.0 points, 1993-1996, one star 1997-2000, two stars 2001, one star 2002-2005, two stars 2006-2016, one star List of Michelin starred restaurants in the Netherlands
Merlet is a hotel and restaurant in Schoorl, Netherlands. It was awarded a Michelin star in 1998, and has held it since and it was named of Dutch restaurant of the year 2012 by restaurant guide Grootspraak. Merlet is member of Alliance Gastronomique Néerlandaise, head chef Alan Pearson was the first Merlet chef to be awarded a Michelin star. In 2001 he was succeeded by Wilco Berends, who in turn was succeeded by Timo Munts in 2007, both managed to retain the star. In October 2012, it was announced that chef Munts would leave the restaurant on 1 January 2013 and he was succeeded by former sous-chef Frank van Enter. Jonathan Zandbergen became the new chef in 2015
De Vrienden van Jacob
De Vrienden van Jacob is a restaurant in Santpoort, Netherlands. It is a dining restaurant that was awarded one Michelin star for the period 2006–present. GaultMillau awarded the restaurant 16 out of 20 points, head chef of De Vrienden van Jacob is Alain Alders. De restaurant is part of the estate and hotel Duin en Kruidberg. In 2008, the restaurant was closed for five months due to renovations to the restaurant. The estate is over a 100 years old, originally it was a conference centre and holiday resort for staff of ABN AMRO. In 2002 the hotel was opened up for the general public, list of Michelin starred restaurants in the Netherlands
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