An old car factory converted into a restaurant
We visited three restaurants that have in common their spectacularity, the collaboration with top-level designers, architects and chefs and the repetition , as if they were mantras, of the most fashionable contemporary social concepts and trends: sustainability, organic, innovation and new technologies. All with the aim of generating new experiences in the also ephemeral act of eating.
This London rooftop is dedicated to tea and miniature golf
London: Big Rooftop Tea & GofParty at Selfridges
The Selfridges department store has been encouraged to open a temporary space dedicated to tea. A ritual that becomes a daily party, hence its name: Big Rooftop Tea & Golf Party At Selfridges . For this they have relied on Daylsford, an organic farm in Gloucestershire with a cooking school and even a spa . Its two premises in London –one in Notting Hill and another in Pimlico- with a gourmet supermarket, a furniture and household items store, and they already had a corner in Selfridges.
Daylisford teas can be sampled this summer on the rooftop of the department store , where they have joined the eccentric and fun Bompas & Parr, a gastronomic studio that creates events with sweets, jellies and the best pastries, and on this occasion has prepared a mini golf course with nine holes and nine types of cakes.
Spectacular interior of Les Grandes Tables de L'île
Paris: Les Grandes Tables de L'île
The old Renault factory in front of the Seine Paris will be in the future the largest and most important art foundation in France, and the remodeling is being carried out by Jean Nouvelle . Meanwhile, during the works, to warm up the engines, the architecture studio 1024 Architecture has designed the restaurant Les Grandes Tables de L'île , which will be dismantled within 3 years. The result is a space of 300 square meters for 120 people . Inside, as on the facades, the construction materials, all reusable, have been left uncovered. In the kitchen, well-known chef Arnaud Daguin has chosen an unpretentious vegetarian menu , which he himself calls “sustainable bio-organic cuisine”.
The Cube restaurant in Milan
Milan – Brussels - London: cube
** The Cube has been touring Europe for two years**. He was first in Brussels , after in Milan and now he is in london . offers what they call “a gastronomic experience” , only for 18 people, in unthinkable settings and with unbeatable views . In Brussels they chose the upper part of the arch of the Cinquantenaire Park, in Milan the attic of the Galleria Vitorio Emanuele, and in London the roof of the Royal Festival Hall.
The Cube features a different chef at each location and offers personalized recipes, made with local ingredients and prepared with Electrolux appliances, a brand closely linked to Michelin-starred restaurants.
In London chefs cook sat bains, Claude Bosi Y Daniel Clifford, awarded with two Michelin stars In addition to the winners of the award for “Best Restaurant Ramsay 2010”, jonray Y peter sanchez -also with Michelin stars- and the youngest to obtain a star in Scotland, Tom Kitchen . The Cube consists of a minimalist structure, with transparent and semi-transparent walls and warm interiors, where the exterior platform stands out in order to enjoy the impressive views. Russia will be its next destination and it is already open in Stockholm as well.