Traveller chefs: with their kitchens on their backs
Albert Adrià in London
With his restaurants Tickets and Pakta, Albert Adrià has succeeded in Barcelona by using new gastronomic business concepts. In 2016, he is moving his creative cuisine to the historic Café Royal hotel in London for fifty days. The experience begins with cocktails in the Oscar Wilde Bar and continues in The Domino Restaurant.
“Travelling is essential for me nowadays”, says Redzepi. “It’s about adapting my cooking to the best of other gastronomic cultures”. Therefore he has closed Noma until 2017, when it will reopen in a new location in Copenhagen, with an adjacent urban garden. In 2015 the whole team moved to the Mandarin Oriental hotel in Tokyo for five weeks. At the beginning of 2016, Noma Australia opened in the harbour district of Barangaroo in Sydney. “It’s very exciting for a chef to try genuinely new flavours, like the ones we found here. My encounters with the aboriginal community were like going to the moon. For them, fire is a crucial element. We are going to learn how to control it in order to find a delicate way of cooking this new produce from the Australian sea and coast, so that when we return home hopefully we’ll be better chefs thanks to this work”, states Redzepi.
Around the world with Can Roca
El Celler de Can Roca, winner of the world’s best restaurant in 2015, travelled 64,000 km in 2015. From Buenos Aires (Argentina) to Miami and Houston (United States), Birmingham (United Kingdom) and Istanbul (Turkey). A different menu was prepared in each city, reinterpreting traditional local cooking and featuring new versions of Jordi Roca’s dishes.
Thanks to these initiatives, more people have the chance to discover the best restaurants in the world. Chefs also enrich their knowledge through new produce and techniques that they then transfer to their menus. “We don’t want to turn ourselves into a museum”, says Achatz. “So we started from scratch. When will a restaurant have another chance to do this?”