Food & Drink
Page 52
Food for thought
Denmark is home to a galaxy of informed and innovative food experts. We gathered four of the best in a room to discuss the future of their profession, from farming to fine dining.
Joël Robuchon
Holder of 26 Michelin stars, chef Joël Robuchon discusses his ‘last meal’ choice, his love for Japanese cuisine and why a restaurant’s most important component is ambience.
Liquid Gold
‘Genki’ drinks – nutrition and energy beverages – have flooded the Japanese market yet manufacturers are now targeting female consumers and soaking up foreign customers. Is saturation imminent?
Isay Weinfeld
For his ‘last meal’, architect Isay Weinfeld would go all out on his favourite unhealthy treats. He’d start at a characterful family restaurant, moving on to the Fasano hotel for his main.
Green machine
Most restaurants boast of using only fresh ingredients but they don’t come much fresher than at De Kas.
Expo 55: Portland
Though often misty and cold, Maine’s largest settlement doesn’t let the weather prevent the warm, relaxed and extremely infectious lifestyle of its inhabitants from shining through.
Real corker
Amorim, a cork producer since 1870, is barking up the right tree after a company revamp and now supplies iconic wine estates as well as fashion houses and Nasa.
The Agrarian Kitchen
Three years ago, Australian chef Rodney Dunn and his wife swapped the city for the countryside to start their own farm-based cooking school. It’s a growing concern...
Inventory No. 57
This month you can stock your kitchen with new kit before settling down with a good book and a glass of something – beer, wine or milk and honey, as you see fit.
Takeshi Kobayashi
Japanese pop star Takeshi Kobayashi owns several restaurants in Tokyo and has his own farm, so the soba restaurant he chose for his ‘last meal’ was bound to be good.
