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INTRODUCTION
In 1999 one of the worlds’ first boutique hotels opened her doors:
The Dylan Amsterdam. This unique contemporary hotel is truly something to experience.
Situated in a 17th century landmark on the “Keizersgracht”- one of Amsterdam’s most famous
canals, in the heart of trendy shopping district “de negen straatjes” (the nine streets). While
entering the hotel you will notice the intimate atmosphere, which assures that you will receive
the most dedicated attention and service.
About Small Luxury Hotels of the World: The Small Luxury Hotels of the World™ (SLH)
brand is an unrivalled portfolio of some of the world’s finest small independent hotels.
Comprising over 520 hotels in more than 70 countries, the diversity of the individual hotels,
and the experiences that they offer, is exceptional. From cutting-edge design hotels to
palatial 17th century mansions, city centre sanctuaries to remote private islands, historic
country houses to idyllic resorts, Small Luxury Hotels of the World offers only the very best.
Reservations can be made at any Small Luxury Hotels of the World property online at
www.slh.com, via the free SLH iPhone app or by contacting your favourite travel agent. You
can also call a Small Luxury Hotels of the World reservations office; to view a listing by
country please go here: http://www.slh.com/contact-us/.
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TABLE OF CONTENTS
I. The hotel 4
I.I Location 4
I.II 400 years of history 5
II. Rooms 6
II.I Serendipity Collection 6
II.II Remy Meijers 8
II.III Loxura Rooms 9
III. Vinkeles 10
III.I Culinary Listings 10
III.II Executive Chef Dennis Kuipers 11
III.III Maitre-D Casper Westerveld 12
III.IV Chef de Cuisine Jurgen van der Zalm 13
III.V Vinkeles on the water 14
IV. Brasserie OCCO 15
V. High Wine 16
VI. Impressions 17
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I. THE HOTEL
I.I Location
The Dylan Amsterdam is located in the Heart of the city center, just a stroll away from the
city’s main attractions like Anne Frank house, flower market, Van Gogh museum,
Rijksmuseum, Stedelijk museum and the Canal Museum (Grachtenhuis). When walking
through to the hip and trendy shopping district “de negen straatjes” you will discover the
galleries, boutiques, bars and eateries.
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I.II 400 years of History
The site of the Dylan is one of the most historic locations in Amsterdam.
Over centuries many famous names have visited and continue to visit today.
The history reaches back to 1613, when construction workers began excavating the fifth
canal, the ‘Keizersgracht”. Five years later a wooden building was constructed and a theatre
was founded in the building, called the “Duytsche Academie”. To placate the church
authorities, who disapproved of the immoral character of the theatre, it was decided to
donate most of the profits to the city’s orphanages.
In 1632 the architect Jacob van Campen was commissioned to build a stone theatre. In the
following years, many Dutch plays were performed on stage; plays by writers such as
Shakespeare, Molière, Voltaire and Corneille. On the 100th anniversary of the theatre, in the
year 1737, it was Antonio Vivaldi himself who conducted the theatre’s orchestra. Many well-
known guests visited the theatre, including the Prince of Orange, the Russian Tsar and the
Elector of Brandenburg.
Monday, the 11th of May 1772, turned
out to be a black day in the building’s
history. During a performance the
building caught fire and completely
burned down. Only the present van
Campen’s doorway (main entrance
gate) was spared. In 1773 the site was
sold to one of the Regents of the
Roman Catholic Church charities,
known as the Old & Poor People’s
office. This foundation retained
ownership until 1998, when the
building was completely renovated
and reopened as a luxury boutique hotel
in 1999.
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II. ROOMS
The Dylan consists of 40 rooms and suites, all individually designed in different styles and
hand painted in a variety of colors.
In January 2014 The Dylan started an exciting project. 16 rooms including two signature
suites were completely renovated in partnership with Remy Meijers, a well-known Dutch
interior designer. Remy Meijers design prides itself on its attention to detail, creating a home
away from home for all guests. The sheer simplicity of Remy’s design promises a sense of
tranquillity set in the unparalleled luxury of this prestigious hotel - making The Dylan’s
partnership with Remy Meijers the perfect match.
Now The Dylan is proud to unveil their newest hidden treasure…
II.I Serendipity Collection – ‘Unexpected good fortune’
The Dylan is often described as a hidden gem in the heart of Amsterdam.
As you approach along the canals and walk up to the hotels entrance, you will discover an
unexpected treasure like no other.
The beautiful and historical façade hints at a uniquely rich history, whilst the interiors
embrace guests in a welcome feeling of homecoming. With a secluded garden at its core and
many gastronomic concepts to indulge in, the hotel exudes sophistication, a sense of the
elite… the type of secret privy only to those truly ‘in the know’.
The new rooms bring together the best of both these worlds; the luxurious fabrics and the
generously appointed layout contribute to an impeccable balance of contemporary design
that remains true to the strength of the rooms’ heritage and charm.
The welcoming calm and comfort of the new rooms is reflected partially in the room name,
pointing to the captivating serenity discoverable in the heart of one of Europe’s most vibrant
cities – a tranquil little haven found in this unique building overlooking the Emperors canal.
The renovation brings to the fore the classiness of this historical pearl, created with such
dedication and attention to make these rooms our very own little piece of serendipity – our
pleasant surprise.
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‘The Jacob van Campen Suites’
Both Signature Suites within the Serendipity Collection are named after Jacob van Campen,
the famous Dutch architect who, in addition to designing the world renowned Royal Palace in
Dam Square, is the master hand behind our very own historic entrance gate.
With the two new Suites located on the first floor, situated literally next to the entrance
archway, there was only ever one obvious tribute name.
Just like the design of the new rooms, the gated archway gives visibility and value to our
history within the present…A perfect balance that keeps our traditional DNA alive in a
contemporary way.
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II.II Remy Meijers – Interior architect
An interior is more than just a collection of furniture. In addition to individual items, the layout and architecture play a role in making a space – whether used for residential or commercial purposes – feel like a second skin. A good interior can be compared to a finished jigsaw puzzle, with all the pieces fitting together perfectly – but that is easier said than done. Such a radical process requires the professional touch of an interior architect with a broad perspective. It is his all-encompassing vision that sets Remy Meijers (1974) apart. Rather than stopping at preparing the general outline of a project, his involvement extends right down to the tiniest of details. The result: interiors which, in all their simplicity, exude a wonderful sense of calm. Remy Meijers’ vision comes across in all the mansions, villas, canal houses, commercial properties and holiday homes that he has worked on; his designs and the techniques he uses are fine-tuned to perfection. It is his desire to create a strong base in every interior. That’s why he prefers to design furniture and accessories himself. The result of that approach is a striking collection of furniture which since 2012 is available as Remy Meijers Collection. Some of his designs also can be found in the collection of the Dutch design companies Bod’or (doors) and Nilson (beds). His ideas are appealing: the results have been featured in leading interior design magazines around the world. Also numerous blogs, from Japan to America, have paid attention to his work. A selection of his projects is collected in the monograph Shades of Grey that was published in 2011. Since 2013 Remy Meijers can be seen on national Dutch television in a program about design and living. Remy Meijers graduated cum laude in Interior and Furniture Design from the Utrecht School of the Arts (HKU) in 1995. Remy Meijers Interieurarchitectuur Bemuurde Weerd oz 17 3514 AN Utrecht The Netherlands www.remymeijers.nl info@remymeijers.nl
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II.III Loxura Rooms
The Style of these rooms is based on the copper-colored Loxura butterfly.
The Loxura Butterfly’s natural colorations can be found in the copper antique mirrors
surrounding rich metallic green leather headboards with mother-of-pearl detailing.
A signature piece in the Loxura rooms is the wooden drinks cabinet, designed exclusively for
The Dylan Amsterdam, finished with silver leaf inside and mother-of-pearl handles. In
keeping with The Dylan’s individualized design scheme, each Loxura room features a mix of
vivid velvet chairs, painted original plank floors, side tables made from fossilized wood and
wooden shutters. The Bathrooms utilizes beige perlato marble surfaces with built-in make-up
area and accompanying ottoman.
‘Dylan Thomas Suite’
As the centerpiece of the Loxura Style, room number 10 has its own distinctive charm.
Named after the world famous 20th century poet, the suite is characterized by a unique
combination of colorful and plush furniture in the sitting area, the signature drinks cabinet, a
silver-leaf make-up table and Loxura-style king bed flanked by antique closets facing
oversized shuttered windows opening to the hotel’s inner garden.
The Dylan’s rooms & suites are all individually designed in different fresh new styles of today.
The Dylan features the following room styles: Serendipity, Loxura (retrieved in 2011),
Klassbol, Kimono and Loft.
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III. VINKELES
Restaurant Vinkeles is a destination unto itself. Awarded a Michelin star in November 2009,
the delicate French cuisine offers an excellent mixture between classic and contemporary
styles. Set in a sunken dining room surrounded by original 18th century ovens that once
served as a bakery for the Catholic Poor Peoples Office with views overlooking the garden,
the restaurant offers an intimate and elegant setting blending the old world of Authentic
Amsterdam with the new, refined style of today.
Executive Chef Kuipers uses only the freshest ingredients for his seasonal menu, which
showcases his strict dedication to purity of flavor and presentation. Often described by our
guests as "exciting, modest and refined". Restaurant Vinkeles and Executive Chef Kuipers
are an element to the Dylan that must not be missed.
III.I Culinary Listings
The Culinary listing are like every year published in November.
This year Vinkeles consolidated its Michelin star, received 17,5 points in Gault Millau and is
listed as number 28 in the Dutch ‘Lekker’.
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III.II Executive Chef Dennis Kuipers (1970, Delft)
Since Dennis’ appointment as Executive Chef of The Dylan Amsterdam and Restaurant
Vinkeles the restaurant has taken an ambitious course. Besides the constant work of
refining his dishes, he creates new concepts and actively coaches his team throughout. This
shows Dennis has a clear goal in mind, to elevate Vinkeles to the next level, together with
his team.
Dennis’ style is best described as a refined combination between traditional and modern
French cuisine with an “international” touch.
Some examples that reflect his signature style are; the Hamachi “crudo” served with
strawberries, Yuzu, jalapeño pepper, coco, pistachio and lavender or, the Turbot with young
leeks, Bouchot mussels, squid, onion, red wine jus with lemon verbena. One of Vinkeles’
ultimate signature dishes remains the Anjou Pigeon, roasted with 5 spices and served with
liver, heart and sauce made with the bones.
Cooking a meal for loved ones and the enjoyment gained from these social engagements
stretch back to when Dennis was young. Taking a moment for friends, family and
eachother,motivated Dennis to become a professional Chef to share his creations and to
make social engagements for other people an enjoyable pastime.
Over the course of his education Dennis worked for many well-known names; Constant
Fonk, Edwin Kats, Alain Senderens and Robert Kranenborg to name a few.
In 2003 Dennis passed his S.V.H. Master Chef exam and was inaugurated as member of the
“Gilde van Nederlandse Meesterkoks”(Dutch Master Chefs Guild). For a Dutch Chef this is
the highest degree they are able to achieve.
His creativity and driven focus did not remain unnoticed and resulted in achieving his 1st
Michelin star in 2009. Gault Millau rated Vinkeles with 17.5 points and the Dutch Culinary
“Lekker” magazine placed the restaurant nicely in the Top 30, with a 28th position.
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III. lll Maitre-D Casper Westerveld
Casper Westerveld (1981, Delft) started his career for The Dylan Amsterdam in March 2006.
It is his goal to surprise each guest, every evening again with custom service.
“Each and every guest is different, but we all want them to leave Vinkeles with this special
feeling, that they really had the idea that we took care, that they want to come back soon”.
During his 4 years of education at the Hotel School (ACHG) in Amsterdam, Casper joined a
practical training for one year in Edinburgh, Scotland at The Bonham Hotel. It was at this
hotel that he really learned to make guests happy with personalized service. He enjoyed it so
much that he realized that this was the right direction in his career.
Back in Amsterdam in 2002, Casper started to work at the, at that time, most prestigious
restaurant of The Netherlands; Restaurant “Vossius”. Maître John Vincke and Executive
Chef Robert Kranenborg were pioneers in this branch, and Casper was lucky to be one of
their students.
In 2004 he switched to Restaurant ‘La Rive’, at the Amstel Hotel. His main goal was to
develop in a bigger environment but with the same high level of service. Maître Evert Groot,
Sommelier Ted Bunnik and Executive Chef Edwin Kats taught him to function in a large
restaurant where he was able to develop his management skills. This was also the start of a
long time cooperation with Chef Dennis Kuipers.
As of March 2006 Casper joined The Dylan Amsterdam, first as assistant restaurant
manager, but as of 2007 as restaurant manager, where he is responsible for the custom
service in restaurant Vinkeles. This new challenge was a welcome one. After 5 years of
working at The Dylan he still tries to develop as much as possible, keeping in mind the vision
of service that he was taught.
The love for good products and wines, as well as respect for the people that produce, is still
growing stronger every day.
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III. lV Chef de Cuisine Jurgen van der Zalm
Jurgen van der Zalm (Utrecht, 1986) started his career at The Dylan Amsterdam in 2005.
Trainee at first, under a different hotel name and Executive Chef, since 2006 he has been
under the tutelage of his mentor Dennis Kuipers.
At young age Jurgen started cooking and learning the tricks of the trade from his mother.
She taught him that cooking does not have to be difficult and, above all, that the finished
result should simply taste very good. After his education at Amsterdam’s ROC, Jurgen had
only one goal in mind – to continue cooking and developing his expertise in one of the
country’s top restaurants. His professional career began as Chef de Parti at La Rive
restaurant under the supervision of Edwin Kats.
Jurgen has been in the kitchen at The Dylan Amsterdam for 6 years now and has
experienced some significant milestones under the tutelage of his mentor in that time; the
significant rebranding of the hotel to become The Dylan, the opening of Restaurant Vinkeles,
the development of the hotel’s unique High Wine offering, the receipt of Vinkeles’ first
Michelin star and the opening of Brasserie OCCO.
Jurgen is full of ambition, and in his role of Chef de Cuisine he strives together with Chef
Kuipers to take Vinkeles to another level in presenting the specific style of classic French
cuisine combined with a modern character.
Jurgen describes his passion and inspiration for cooking as “the feeling you get while on your
motorcycle and getting seized by the season’s changing surroundings, fresh scents and pure
beauty – all these elements together; converting this excitement, modesty and refinement
into the dish.
His culinary dream? Simple... back to basics, a nice, small restaurant where his own produce
is raised and prepared with the utmost care and attention.
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III.V Vinkeles on the water
The signature concept of restaurant Vinkeles and The Dylan Amsterdam is called ‘Vinkeles
on the Water’. Get on board of ‘The Muze’, a completely renovated 19th century saloon
vessel, for a gastronomical afternoon or evening on Amsterdam’s water. Enjoy the Vinkeles
dishes at the ‘Chef’s Table’ which are prepared on site, while ‘The Muze’ takes you on a
beautiful trip through Amsterdam’s canals. The best way to experience Amsterdam is on the
water. Exclusively for our Dylan and Vinkeles ambassadors we offer the possibility to enjoy
this in a ‘live’ cooking session. For more information and availability you can contact us at
events@dylanamsterdam.com or call +31 (0)20 5302010.
The Concept
- For a maximum of 4 people
- Fixed rate of € 1200,- for boat and skipper
- Lunch or Dinner on board;
6-course menu à €155,- per person including canapé’s and sweet delicacies
(exclusive drinks).
On board you will find all required facilities, like central heating, toilet and a sound system
with iPod docking station. During summer the windows can be opened.
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IV. Bar/BRASSERIE OCCO
The Dylan introduces Bar Brasserie OCCO, a distinct cosmopolitan eatery with menus highlighting handcrafted cocktails and creative cuisine drawn from local Dutch influences and producers. The new bar and brasserie is a welcome gathering place for locals and guests of the refined luxury boutique hotel that is centrally located in Amsterdam’s trendy “nine streets” of galleries, antiques, boutiques and up-and-coming designer shops. With a sleek, curved bar illuminated by a modern 26-foot brass light fixture as the focal point, the new bar and brasserie (designed by Studio Linse) incorporates design elements such as velvet sofas, round marble table tops and bold black beamed ceilings to create a sophisticated and vibrant ambiance. The contemporary décor is complemented by historical influences such as a vintage spirits cabinet stored with herbal infused homemade elixirs to exemplify The Dylan’s storied past and architecture. Open daily from 9:00am to 1:00am, menu offerings range from perfectly brewed coffees, freshly pressed juices and brioche French toast in the morning to a late night bar bites of deep fried olives and Dutch shrimp croquettes. With endless attention for detail carried out throughout the preparation of each dish, the Bar Brasserie OCCO menu delivers pure flavors with quality craftsmanship. Additional lunch and dinner highlights include French pacific oysters, creamy pumpkin soup, quinoa salad with sheep cheese, spinach, pomegranate and sunflower seeds, and Dutch dairy cow rib-eye with béarnaise sauce. At the bar, guests can sip from a menu of signature bespoke cocktails such as the Matured Manhattan made with bourbon, The Dylan’s homemade vermouth, and bitters straight out of an oak cask, or a Fisher’s Friend, an original rum twist on an Old Fashioned from the Dutch inspired cocktail list. An attractive offering of wines by the glass is on offer from the knowledgeable and attentive staff. Bar Brasserie OCCO is a stylish, yet casual alternative to The Dylan’s Michelin Star restaurant Vinkeles and Vinkeles on the Water, a chef’s table concept aboard a fully renovated canal boat. Guests can also enjoy The Dylan’s signature “High Wine,” a late afternoon food and wine pairing, served in the lounge, Bar Brasserie OCCO and when the weather allows the secluded garden.
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V. High Wine
“…A tasting trigger on the way to Vinkeles?”
Having dinner at our Michelin Awarded restaurant Vinkeles is a gastronomical experience on
itself. As ‘Vinkeles’ team we do our utmost to give our guests that something extra based on
service and great food & wine pairings.
Introducing our guests to the unique world of food & wine pairing resulted in October 2009 in
a new concept: High Wine. Some would say our savory version of the well-known (sweet)
concept; High Tea. The basis of this concept is a selection of 4 wines served with 4
accompanying amuse style bites (at a price of € 39,50 per person and is served daily
between 3.30 pm and 5.30 pm).
Every season and for special occasions we start by selecting the wines. To greater the
challenge a lot of the wines come from the more modern wine countries, with sometimes a
little controversy to it. In previous High Wines we for instance have incorporated a rosé wine
and this season we had chosen for a Chardonnay. Both wines ended up being favorites.
High Wine menu example:
1: Smoked Albacore Tuna with poached egg, pink pepper and crispy seaweed
2: Mullet filet served in “fishsoup” with mussels, squid, Dutch Alderliefste potatoes from
"Texel", cheese crostini and aioli
3. Roasted pheasant breast with sauerkraut, smoked sausage, bacon and laurel sauce
4. "Gateau Opera" dark chocolate, coffee mousse and Mascarpone sorbet
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VI. Impressions
‘The Dylan is an official wedding location
for the municipality of Amsterdam.’
‘The tranquil garden provides an escape
from the dynamic city.’
‘The Dylan’s elegant and chic meeting spaces are guaranteed
to make a lasting impression on all who attend.’
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