Gastronomy

What Happens When is a temporary restaurant installation that transforms every 30 days to explore what a dining experience can be and how we can play with the traditional expectations of dining out.

Elegant, seductive and right, the cuisine draws its inspiration from French culinary heritage, using new techniques in modern style. The cuisine served here is always based on seasonal products supplied by meticulously selected producers.

De culinaire werkplaats is a unique eating initiative, and the brainchild of Marjolein Wintjes (designer, visual artist and action researcher) and Eric Meursing (designer and chef). The ambition of the initatiors is to shake up people’s culinary lifestyle by offering a fresh...

Eating objects was a design exploration of food, molecular gastronomy and eating experiences. Using food as a material we created a series of food 'products' that would be constructed by the diner in a restaurant.

The 4 Sergeants Restaurant was born in August 1975 in this 19th century upper middle class residence. The girders for the glass roof were forged in the same metallurgical factories in Reims as were those that form the structure of the Statue of Liberty.

Pierre Marcolini has designed a new collection of summer chocolates that goes particularly well with sunshine and heat-waves. The Pastel collection is quite the opposite of the seasonal classics, frequently associated with grey skies and cool days.

With its exquisite handcrafted cocktails and Asian Fusion cuisine, mybar has become the destination venue in the Middle East, where “stylish New York meets delicious Tokyo.” Situated in the heart of the hotel quarter in Beirut’s Central District, mybar is a five-minute walk from the Four Seasons Hotel...