To properly view the website, we use cookies. More information

Accept

We proudly present

Apollo Hotel Amsterdam, a Tribute Portfolio Hotel, has undergone an eye-catching transformation after a comprehensive 10-month renovation.Cosmopolitan, over-the-top luxury and unprecedented attention to detail in both design and taste experience are the order of the day. “This is a brand new experience within existing hotel and dining concepts,” says interior designer Will Erens.

One key element of the newly renovated Apollo Hotel Amsterdam is the sensational gourmet restaurant Bodon, La Grande Brasserie, which opens its doors on 4 September.The brasserie offers classic French cuisine of a uniquely high standard under the management of Executive Chef Inan Sahin.Together with Restaurant Manager Kees Neve, he ensures personal service and a unique dining experience. 

BODON, LA GRANDE BRASSERIE

Bodon, La Grande Brasserie, a classic French restaurant, opens its doors on 4 September. “For us, Bodon is the embodiment of the French culinary tradition. We work only with the best products and the most sophisticated techniques.It’s all about the details and providing the ultimate taste experience,” says Executive Chef Sahin. Uncompromising culinary sophistication and authenticity are what we are constantly striving for. Inan Sahin underwent a classical chef’s training at Hotel de L'Europe and then further refined his knowledge at Floor 17. For Sahin, Bodon is a dream that is now becoming a reality.

"We're going to surprise everyone with this concept!True culinary craftsmanship is making a comeback and our guests will be treated to some real culinary achievements,” says Kees Neve. Dishes served at the table have a prominent place, and, among others, Bodon is particularly keen to sing the praises of the Canard à la Presse (pressed duck). Neve: “It’s such a beautiful, classic dish. It’s made with a whole roast duck, and we carve at the table, serving it in front of our guests with a wonderful cognac sauce.We allow them to experience a genuine culinary tradition as it is was truly meant to be experienced.” The menu includes several other French classics such as Tournedos Rossini (tenderloin steak with fresh foie gras and truffle) and Escargots de Bourgogne (organic vineyard escargots from the Slow Escargots heliciculture farm (where the escargots are raised on leafy vegetables, thyme and basil). See the video links for more information about the dishes and how they are prepared.

The Bodon restaurant, La Grande Brasserie, can seat 110 with tables distributed between a number of intimate seating areas, all with views over the canals of Amsterdam. In addition to the restaurant, we also present "The Living Room, by Bodon". A stylish 24/7 lounge that is open for breakfast, French High Tea, or for unwinding with a cocktail or aperitif. You can find more information, as well as Bodon’s sumptuous menu, on: www.bodonlagrandebrasserie.com.

INTERIOR DESIGN BY WILL ERENS

Interior designer and founder of Too Many Agencies, Will Erens, is the genius behind the completely new design of the hotel and restaurant. He has chosen a mix of styles inspired by the 1920s and 1970s – think Art Nouveau, Art Deco, Palm Springs and post-luxury, combined with the sporty lines of the Olympic Games that are a recurring theme throughout the hotel.

Will Erens: “I found inspiration for the design in the regular guests of the hotel, who are looking for that opulent tradition of hospitality from times past, with a contemporary twist." The hotel has been finely decorated with a melange of velvets, leather and marble. Frequent use is made of characteristic motifs, from floor to ceiling. A real highlight is the handmade tiffany glass in the Lafayette style, located in Bodon, as well as the original Parisian Patisserie bar and stylish lamps recovered from original brasseries in France. Over-the-top luxury, less is poor, deliciously contradictory, a revival of the glory years of the past.This cosmopolitan trend is growing in popularity in the great cities of the world, but this is the first time that it has come here to Amsterdam,” explains Erens. 

share