A group of chefs is attempting to set a world record for the highest ever restaurant pop-up – 11,600 feet to be precise, at Everest Base Camp in the Himalayas.
The group of four chefs, which includes Indian chef Sanjay Thakur, who has competed in both the Bocuse d’Or and S.Pellegrino Young Chef competitions, will be setting off on an eight day trek from the town of Lukla, Nepal at the end of May, foraging all the way – an they're looking for 10 intrepid diners to join them!
Th trek will culminate in a seven course fine dining dinner with wines at Everest Base Camp, cooked with the foods they find. The project, entitled Triyagyoni, is intended to raise awareness of sustainability issues and highlight local ingredients and terroir.
“The biggest challenge of course will be the altitude, which will affect everything,” says Thakur. “Flavour [perception] will be decreased, so we will be designing a menu of extraordinary dishes accordingly, where spices will have the upper hand.”
Much of the food will be cooked sous vide he says, and the dining area and furniture will be designed to ensure no trace is left on the mountain, with all money raised going to local charities.
Diners will have the choice of completing the entire outward journey on foot, roughly six hours a day of trekking, or to travel some or all of the way by helicopter. The return journey will be made by helicopter.
Tickets cost $5600, which includes all flights, accommodation and meals. Enquiries should be directed to [email protected].
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look