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From Projection Rooms to Forest Tables: The New Era of Immersive Dining
As immersive dining expands from projection-heavy spectacles to nature-driven environments and story-led meals, chefs and restaurants are rethinking how food and experience intersect.
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4H 0MIN
Black sea rapa whelk with mushrooms grown on lemon peels by Vitalii Savelev
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5H 50MIN
Rainbow Trout with chervil, forest mushrooms and wild garlic by Levente Koppány
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10 Michelin-Style Plating Techniques
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Medium
1H 20MIN
Scallops, mussels, buttermilk, leek by Jp McMahon
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Medium
16H 0MIN
Carrot, Sour Curd, Pickled Pine by Matt Orlando
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Medium
20MIN
Potato Blini
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3H 40MIN
Chocolate, Caramel and Coffee Custard and Yogurt Biscuit by Andrea Berton
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Medium
12H 0MIN
Carnaroli Rice with Birch Broth, Double Crème and Smoked Chestnut Powder by Giancarlo Morelli
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Medium
1H 50MIN
Pizzaiola: Pinecone-Smoked Cod by Pino Cuttaia
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Medium
45MIN
Lasagna with Black Squid Ink by Matteo Baronetto
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Medium
3H 0MIN
Runkel Carrot & Porcini Mushrooms by Marco Müller
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Medium
6H 50MIN
Veal Sweetbreads with Onion by Sonja Fruehsammer
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Medium
33H 0MIN
Heirloom Carrot Gnocchi by Ryan Clift
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Medium
12H 0MIN
Yo Yo English Trifle by Matteo Berti
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00:03
"Brazilian Food For A New Citizenship" | Interview With Alex Atala
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