We started this week at FDL with a look at the growing movement of sustainable building design called, Agritecture.
It's the idea of incorporating produce growing space into existing or newly designed buildings, like the supermarket in New York now growing produce on their roof, the verical farms springing up across Asia and the large number of restaurants now incorporating ingredient growing space into their premises.
Found right in the heart of Helsinki, the Chez Dominque restaurant and it's owner Chef Välimäki (aka The Herb Hunter), have built up quite reputation for providing guests with a place to discover interesting ingredients, herbs and finish flavors all prepared with French flair.
A regular on The World's 50 Best Restaurants list and with two Michelin stars the chef's 'quality without compromise' approach has paid off.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.