Life in a jar, the best life
Ok… we accept it. We are not revealing anything new to you. Glass jars have been part of our lives for several years. We have seen them metamorphose into candles, lamps, napkin rings, vases and on Pinterest we can find 1,000 decorative ideas. However, recently the mythical jar has reached a new status and has become the leitmotif of many restaurants and cafes , linked to the concept of healthy food. Your main arguments? Its elegant and vintage aesthetic , its transparency —there is no doubt that you know what you are eating— and its ecofriendly philosophy. Since Madrid until New York , we follow in the footsteps of this concave and crystalline surface.
Who was going to tell our grandmothers...
** BIO IN THE BOWL _(Calle de Zurbano, 15. Madrid) _**
They have established themselves as the first local takeaway 100% organic from Madrid and when choosing the packaging they had it clear. The glass jar reflected his "philosophy of using organic food." In addition, "it allows you to clearly see what you are going to eat before opening it, without fear of disappointment ; long-term use is harmless to health and when heated does not contaminate the taste of our dishes, as is the case with plastic”, points out David Respaut-Lizon , co-founder of Bio in the bowl.
The menu of it is defined as flexvegetarian , since the 80% of their dishes are vegan or vegetarian and the so-called superfoods such as quinoa, kale, algae or chia are his fetish ingredients. From breakfasts to meals wrapped in a traditional and evocative aesthetic such as “ the preserves and jams of our grandmothers ”. Among his breakfasts stand out the banana bread and the chia pudding ; while for lunch, the honey and ginger pumpkin cream, Thai quinoa and the Mexican bowl —a mixture of quinoa, pinto beans, tomato salad accompanied by avocado cream and cashew cheese— are the star products.
Bottled Superfoods
THE POT _(Carrer de Còrsega, 225. Barcelona) _
In June of last year, the Canadian Katie Belle opened in Barcelona El Pot, a corner healthy located in the Barcelona neighborhood of Eixample where to find le parfait take away. “We use the highest quality fabric, km.0, and seasonal to prepare our dishes on a daily basis, ”says the founder of it proudly. In this temple of healthy life, not only do they take into account that the products used be ecological , but also give importance to its origin. As Katie says, "with the weather and conditions in Spain, we are lucky to find a great genre that allows us to buy almost everything locally."
Following its concept of healthy living and awareness of the environment, El Pot —‘jar’ in Catalan and French— offers a space for takeaway meals under the motto of the highest quality and at the same time, "sustainable, avoiding generating the waste produced by packaging" . In fact, the glass jars come from France. “We have a very special collaboration with Le Parfait , which since 1930 have been manufacturing these jars in France and promote the art of canning ”. In this transparent and reusable container we can find one of the most acclaimed and original recipes for this fall such as pot of quinoa, roasted carrot millet and pumpkin.
Green, ecological and in a bottle
JAR KITCHEN _(176 Drury Ln. London) _
Its name and logo speak for themselves. In this restaurant, the classic canning jars play a very special role. We can see them decorating a shelf with candles inside, presiding over tables full of flowers or keeping rich raw materials inside. From the charming neighborhood of Covent Garden , their owners Lucy Brown and Jenny Quintero they have known how to play with an apparently crude object and elevate it to the quintessence of ornamentation.
But man does not only live for decoration, we also come across this container in desserts, cocktails or salads to take away. With fairly cheap prices for London, Jar Kitchen has become a mecca for the most knowledgeable foodies . Neither more nor less than Sir James — Jamie Oliver for the rest of mortals—has chosen it as one of the best brunches in the capital . A title that, obviously, no one has taken lightly.
The foodie mecca
** BOCO ** _(39 Rue des Mathurins. Paris) _
To understand us, Vincent and Simon Ferniot are the French Torres brothers . Their father knew how to instill in them a love for good eating and they have transferred this passion to the nine restaurants they have distributed in France, Belgium and Switzerland. Les freres Ferniot and "his brigade" of chefs have devised a fast bistro concept for the hectic pace of Paris, but without losing sight of the know-how. In the ubiquitous glass jar present a rich and varied autumn letter , ranging from a cheek parmentier or a Greek salad of pasta, vegetables, pickles and mayonnaise to a vanilla and caramel panna cotta or a dark chocolate orange gianduja.
boco salmon
** ANCOLIE ** _(58 west 8th Street. New York) _
when we talk to Chloe Vichot , founder of Ancolie, can think of a thousand and one reasons to opt for jars as the main kitchenware. “ They are beautiful, transparent, easy to transport, good for the environment and can be recycled. ”, she states flatly. Her particular “epicurean canteen” seeks the same as the followers of epicureanism, “a happy life through the intelligent search for pleasures”. And what better pleasure than eating?
Raised in Paris in a family of entrepreneurs, Chloe always wanted to be in charge of her own business, so she decided to bet on what she thought was a mere hobby and she made it her way of life . In her healthy corner of the Big Apple, she lovingly prepares endless bowls such as her salad of lentils, carrots, arugula, goat cheese and pepitas; her bowl of cereals, mint, parsley, pumpkin, fresh apples and chicken or the chocolate cake, her grandmother's original recipe and that by then she was already using the glass jar in her creations.
Fridge full of Ancolie mugs
OTHER KEY ADDRESSES
This gastronomic trend is also present in many other restaurants, which choose only certain dishes to present in this crystalline container. At ** Bendita Locura Coffee & Dreams ** we can find your salmorejo with a touch of beetroot and anchovies , the gin and rum mojito and its creamy yogurt with granola and red berries in this particular container. For Diana González, “ it conveys the feeling of craftsmanship and homeliness, as well as giving it a carefree look.”
Salmorejo
For Esther , alma mater of the legendary Olivia takes care of you They use this container mainly for catering and sometimes for their regular customers, “who take their menu with them and can have their complete and energizing breakfast at their workplace”.
Olivia takes care of you
While for Margot Caprile of ** Cripeka **, there is a return to vintage and a latent weariness for plastic . "We use the jars above all for salads, but also for desserts such as tiramisu, yogurt with muesli and natural fruit, or cheese and cherry crumbles."
Crypeka
And if what we are looking for is to have something sweet, the tiramisu from ** La Casa dei Pazzi ,** the lemon tart from Villanueva's hideout or the chocolate of three textures of Lady Madonna are other rich delicacies "locked" behind its glassy walls.
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Lemon pie