Life has Caanged

Chef Moshik was very excited shortly after hearing from the radio around 10:30 that he gets the tow stars of Michelin.

He laid scream Tuesday morning25 Nov 08, by half ten10:30 after had exactly heard on the radio, after two nerve-racking sleepless nights on the terrace.

The Star chef Moshik Roth from Restaurant t' Brouwerskolkje in Overveen Nederland

Get two stars Michelin in his bag,

Today he’s landed on a much showier stage – head of the already two-Michelin-starred.

He steered the small, venerable restaurant from zero to one to two stars. He gets after three years its first star. Was this year ready for, he has been suffered six years started as not much more than amateurs? Today the Chef Moshik is on the list of the twenty couverts the smallest top restaurant of the Netherlands.

The gets get a Good food and charm near the dunes of Overveen Get a good workout from a healthy hike in the dunes of Overveen. In the kitchen it is imperturbably continued working to deliver a quality product also on this hectic day.

Its romantic atmosphere and hunting trophies on the wall, this place is worth a visit. Rumor even has it that Chef Moshik and his wife is heading for the (Michelin) stars.

For the time being cherish them with your own praise and awards. Everything from the goose liver crème brûlée to the fluffy white and dark chocolate mousse deserves it

The complete day stands the tel. red-hot, innumerable bunches flowers are brought and photographers fight for the attention of awl Moshik. The two stars he get' not because of his name and TV fame, but because of the consistency of the multiple visits by inspectors throughout the year. If you can make it in Holland you can make it anywhere

One star means "a very good restaurant in its category." Two stars signify "excellent cuisine, worth a detour" and three stars tout "exceptional cuisine, worth a special journey."

Overveen Valley is a special place in our country, one of the few places where people come with the sole purpose of eating and drinking. Because “people are here for the food and the wine, therefore have to be that much more on top of our game.

To get two stars at this point, to get an honor like this is pretty fantastic, for the whole team, now the burden is to maintain two stars.

Know He sat down to find out how life has changed for the former philosophy major, who grew up as a outside, and went on to work with Michelin-starred chefs in Holland and to be chef at t' Brouwerskolkje Place in Overveen.

To day his mast to look and being awarded 3 stars Michelin Guide because it's the highest honor for any chef. Even today it's the last word in gastronomy, the Michelin Red Guide is a book designed to spur travel. Most people have heard of the coveted Michelin Star. Some people even refuse to eat in a restaurant without one. However not many people know of the creation and history of the Michelin Star. The Red Guides do still have the same useful information for motorists but are largely now filled with restaurant listings.

Today, when people want to find a restaurant, the first thing they’ll do is look it up online to see what reviews they can find, or what the blogs and user reviews say. Michelin Out inspect anonymously and regularly, but are other sites reliable too? The smart thing to do if you have the resources is to have a website with the information on it, and try to maintain it up to date.

Michelin trying to make sure that they keep on the top of the process, but then you are losing the fight of having a selection. What’s important for the chef and what is important for the readers is to be included in the guide, and to know what is the award they’re going to get, and if you do an online selection you’re just losing the momentum of what you’re doing today, which is announcing the stars and making a new selection