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"Chalet Royal was a restaurant in Den Bosch in the Netherlands. It was a fine dining restaurant that held one Michelin star in the periods 1958-1976 and 1998-2011. Historical overview Michelin stars 1957 t/m 1964 Last visited 24 July 2011 Historical overview Michelin stars 1965 t/m 1970 Last visited 24 July 2011 Chalet Royal was one of the founders of the Alliance Gastronomique Neerlandaise in 1967. In memoriam Jaap Klosse oprichter Alliance Gastronomique Kees van Gaalen founded “Chalet Royal” in 1937 as a hotel- restaurant. He was already owner of restaurant "Royal" in the Visstraat, when he decided to branch out and buy the villa. After a complete renovation of the villa, it opened in 1937 for the public. De Vrouw & Haar Huis - Chalet Royal De nestor van de Nederlandse horeca Head chef in the first star period Harry van Engelen. Harry van Engelen His successor was Toine Hermsen, who was unable to retain the star. The restaurant was forced to close in 2011, when the owner of the building wanted to make better use of it. Chalet Royal, user of about 350 square metres of the about 1500 square metres big building, did not fit in the new plan. Buying the building was not possible for restaurant owner and head chef Gerrit Greveling. Toprestaurant Chalet Royal per direct dicht After that, the Chalet Royal building was substantially renovated. The building houses two entrepreneurs: Edwin Kats and Mark Peet Visser. Edwin Kats, who received his first Michelin star in 1995, for restaurant De Swaen, and his second star in 2002, for restaurant La Rive, runs restaurant Noble with a contemporary and international concept. Mark Peet Visser exhibits his art collection in a newly built wing of the building. See also *List of Michelin starred restaurants in the Netherlands Sources and references Category:Restaurants in the Netherlands Category:Michelin Guide starred restaurants in the Netherlands Category:Defunct restaurants in the Netherlands Category:Restaurants in North Brabant Category:Buildings and structures in 's-Hertogenbosch "
"Hannaliis Jaadla (born 12 July 1986) is an Estonian footballer who plays as a defender for English club Oxford United and for the Estonia national team. As well as playing for Tammeka Tartu and Flora Tallinn of the Naiste Meistriliiga, she previously turned out for Tottenham Hotspur in England. Club career After beginning her senior career with Tammeka Tartu, Jaadla signed for their Naiste Meistriliiga rivals Flora Tallinn in 2011.2011 squad in Flora's website She had a brief spell with Swedish club Umeå Södra FF in 2009. During the 2011–12 season, Estonian national team coach Keith Boanas arranged for Jaadla to join Tottenham Hotspur, coached by Karen Hills who played for Boanas at Charlton Athletic. Boanas said: "This co–operation greatly aids the development of the players and they bring new things back to Estonia that inspires other players." She played with the St Antony's/Nuffield/Wolfson/St Cross Foxes and won the Oxford University Football Association Women's Cuppers Tournament in 2015. In March 2015 Jaadla was signed by English FA WSL 2 club Oxford United. International career She is a member of the Estonia women's national football team.All Estonian women's internationals EJLStatistics in UEFA's website Personal life In addition to her football career, Jaadla is a historian and academic. Her research has focused on infant mortality in 19th century Tartu. References External links Category:1986 births Category:Living people Category:Sportspeople from Viljandi Category:Women's association football defenders Category:Estonian women's footballers Category:Estonia women's international footballers Category:Estonian expatriate footballers Category:Expatriate women's footballers in England Category:Estonian expatriate sportspeople in England Category:FA Women's National League players Category:FA Women's Super League players Category:Tottenham Hotspur F.C. Women players Category:Oxford United W.F.C. players Category:Expatriate women's footballers in Sweden Category:Estonian expatriate sportspeople in Sweden "
"Bismarck Herring. Pomeranian cuisine generally refers to dishes typical of the area that once formed the historic Province of Pomerania in northeast Germany and which included Stettin (now Szczecin) and Further Pomerania. It is characterised by ingredients produced by Pomeranian farms, such as swede (Wruken) and sugar beet, by poultry rearing, which has produced the famous Pomeranian goose, by the wealth of fish in the Baltic Sea, rivers and inland lakes of the Pomeranian Lake District, and the abundance of quarry in Pomeranian forests. Pomeranian cuisine is hearty. Several foodstuffs have a particularly important role to play here in the region: potatoes, known as Tüften, prepared in various ways and whose significance is evinced by the existence of a West Pomeranian Potato Museum (Vorpommersches Kartoffelmuseum), Grünkohl and sweet and sour dishes produced, for example, by baking fruit. Pomeranian farmers were self-sufficient: crops were stored until the following harvest, meat products were preserved in the smoke store of the home, or in the smokeries of larger villages such as Schlawin. Fruit, vegetables, lard and Gänseflomen were preserved by bottling in jars. Syrup was made from the sugar beet itself. Specialities Soups * Gänseschwarzsauer * Kliebensuppe * Pomeranian duck soup (Pommersche Entensuppe) Fish *Gebackener Spickaal (baked, smoked eel) *Braden Maischull *Pomeranian Caviar (Pommerscher Kaviar) Pork and beef dishes *Kloppschinken *Topfleberwurst *Mecklenburg Roast Ribs (Mecklenburger Rippenbraten) Stews, vegetable and potato dishes Birnen, Bohnen und Speck *Tüffel un Plum (potato soup with plums and bacon) *Buttermilk soup with bacon and onions in the Pomeranian style (Buttermilchsuppe mit Speck und Zwiebeln auf pommersche Art) *Elderberry soup (Fliederbeersuppe) *Pomeranian wheat blinzes (Pommersche Hefeplinsen) *Pomeranian dumplings (Pommersche Klöße) *Pomeranian Tollatsch (Pommersche Tollatschen) *Schwemmklöße *Buttermilk potatoes (Buttermilchkartoffel) *Birnen, Bohnen und Speck Puddings Rote Grütze is a popular sweet pudding in Pomerania, usually served with vanilla sauce. * Black bread pudding (Schwarzbrotpudding) * Götterspeise * Rote Grütze * Mandelkringel * Sour cream cake (Schmandpudding) Christmas dishes *Honigkuchen auf dem Blech *Kleine pommersche Kuchen *Pommersche Honigbutterküchlein *Pommersche Quarkbollerchen *White Pfeffernüsse (Weiße Pfeffernüsse) Drink Sanddorn berries are made into all kinds of products in Western Pomerania; in addition to spirits and juice there are also jams. *Grog *Sanddorn: fruit wine, spirits, Sanddorn juice = Beers = * Barther Pils, Bernstein, Ritter Alkun, Honigbier, Bockbier and fruit beers from the Barth breweryBarth Brewery (German) * Mellenthiner Hell, Dunkel; seasonally also Weizen, Bock, Eisbock, Rauch, Schwarz and Alt in the water castle at Mellenthin on the island of UsedomMellenthin Moated Castle Brewery (German) * Störtebeker Pilsener, Schwarzbier, Bernstein-Weizen, "1402", Roggen-Weizen, Strand-Räuber Mix beers and Stark-Bier; Stralsunder Pils, Lager, Traditionsbock, etc from the Störtebeker Braumanufaktur in Stralsund * Usedomer Inselbier Pils, Naturtrüb, Weizen, Schwarz and Inselalster in the Usedom brewery in Heringsdorf (Usedomer Brauhaus at Ostseeresidenz)Usedomer Brauhaus at Ostseeresidenz, Heringsdorf (Seetel Group) (German) Gourmet food Several renowned restaurants in Pomerania have been awarded for excellence in the 21st century. Hotel "Vier Jahreszeiten" in Binz (Rugia Island) with gourmet restaurant "Freustil" For example, amongst the starred restaurants listed in the 2015 Michelin Guide are the freustil Restaurant in the Hotel Vier Jahreszeiten in Binz on the island of Rügen, which is run by chef André Münchs, Restaurant im Gutshaus Stolpe in Stolpe (Peene), the Tom Wickboldt Restaurant in Heringsdorf on the island of Usedom, as well as the gourmet restaurant of Scheel's in the Scheelehof in Stralsund, headed by Stralsund chefs Björn Kapelke and Henri Zipperling.Mecklenburg-Vorpommern in the Michelin Guide, retrieved on 13 November 2014 The 2015 edition of the culinary guide, Gault-Millau, awarded chef Peter Knobloch's Knoblochs Kräuterküche in Göhren on Rügen with 16 of 20 points, an achievement also earned by the Freustil Restaurant under Ralf Haug in Binz. Ranked at 15 points were chef René Bobzin, of the Zur alten Post in Bansin on Usedom, and Tom Wickboldt leading the restaurant of the same name in neighbouring Heringsdorf.Sterneküche in MV, Restaurant guide Gault-Millau, Schweriner Volkszeitung, 10 November 2014 Other restaurant guides like the Varta-Führer, Bertelsmann Guide, Der Feinschmecker and the Schlemmer Atlas rate gourmet food in West Pomerania as high quality.Gerolsteiner-Bestenliste informiert über Gourmettempel im Norden: Mecklenburg-Vorpommern ist die Gourmethochburg im Osten, Berliner Morgenpost, 16. Dezember 2012MV Gastronomie-Rangliste, restaurant-ranglisten.de, retrieved 13 November 2014 Literature * Susanne Rohner: Das Beste aus der Pommerschen Küche – Kochen mit Tradition. Dörfler, Eggolsheim, 2009, (96 pages). * Hans Otzen, Barbara Otzen: Danziger Hering und 130 weitere leckere Rezepte aus Pommern. Edition Lempertz, 2012, (245 page). * Hannelore Doll-Hegedo: Spezialitäten aus Pommern, gewürzt mit Anekdoten. Stürz Verlag, Leer, 2003, (82 pages). * H. von Geibler: Pommersches Kochbuch – Mit 631 selbst erprobten Rezepten. Achte vermehrte und verbesserte Auflage, Prangesche Buchhandlung und Verlagsanstalt, Kolberg 1925; photomechanischer Nachdruck: 2. Auflage, Hinstorff, Rostock, 1996, (256 pages). * Dieter Kraatz: Rügen – Köstlichkeiten einer Inselküche. Rügendruck, 2011, (135 pages). * Utta Voutta: Pommern bittet zu Tisch. Herausgeber: Kreisfrauengruppe der Vereinigten Landsmannschaften e.V. (Bund der Vertriebenen), Kreis Rendsburg-Eckernförde, Eckenförde, 1986 (38 pages). * Marie Rosnack: Stettiner Koch-Buch: Anweisung auf eine feine und schmackhafte Art zu kochen, zu backen und einzumachen. 4th ed., Nicolai'sche Buch- & Papierhandlung (C. F. Gutberlet), Stettin, 1838 (full text) * Anita Weißflog: Die Küche des Landkreises Stolp. Eigenverlag, Dresden, 2007. (full text, pdf) References External links *German Foods: Mecklenburg-Vorpommern cuisine *Off to MV - Cuisine: The new German food culture of the North Pomerania Pomerania Cuisine Cuisine "