Crafting excellence: Chef Alain Ducasse on his culinary journey
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Euronews
03-07-2025
- Euronews
Mission Michelin: Chef Anne-Sophie Pic prepares meals for outer space
Two Frenchwomen are set to give new meaning to the expression: "The sky's the limit". As announced by the European Space Agency, Sophie Adenot (who, next year, will fly to the International Space Station with her co-graduate from the class of 2022 Raphaël Liégeois) has worked with French chef Anne-Sophie Pic to develop the "bonus" dishes that she will take on board the ISS. No unappetising substitute at the bottom of the tube for this representative of the homeland of haute cuisine: as ESA points out, Sophie will be bringing a piece of French gastronomy into space with a special menu created with Anne-Sophie Pic, the world's most Michelin-starred chef. The dishes selected - "bonuses", not the full menu - are emblematic of French cuisine, but have been completely revisited, such as: Anne-Sophie Pic, notes ESA, is one of the leading figures in haute cuisine, constantly pushing back the boundaries of taste and emotion with her daring creations and intuitive approach. Her three-star restaurant 'Pic', in Valence, France, won Tripadvisor's 'Best Restaurants' award in 2024. She was also named best female chef in the world in 2011 by the San Pellegrino World's 50 Best Restaurants Awards. "It's a great challenge that Sophie Adenot has offered me and it's quite extraordinary", commented Anne-Sophie Pic, the three-Michelin-starred chef from Drôme, on ICI Drôme Ardèche on Thursday. When "last winter" the astronaut asked her to prepare festive dishes for the ISS, the chef "didn't hesitate for a single second to say yes". These bonus dishes account for 10% of astronauts' meals in space. "It's a bit of exceptional cuisine to give them courage", smiles Anne-Sophie Pic. Shellfish bisque, crème de foie gras esprit, onion soup with pink berries, braised beef effiloché, rice pudding and hazelnut and coffee chocolate cream: "The aim is to give them a taste of things they like". But to go into space, "these dishes are necessarily textured in a certain way", explains Anne-Sophie Pic. "It's classic cooking, but at the end, these dishes are restructured, blended and cooked thoroughly to remove any bacterial problems" and to make them "easy to eat". "It has to be fairly compact", but as the chef points out, it "can be extremely good and tasty". The food was packaged in partnership with Servair, a French company specialising in airline catering, using sterilisation in flexible sachets to preserve the taste qualities while guaranteeing very long storage at room temperature. Adenot, 42, a former helicopter test pilot, is due to carry out her first mission aboard the ISS in spring 2026. During a six-month mission called εpsilon, she will perform a variety of tasks, including European-initiated scientific experiments, medical research and station maintenance. Travelling at a speed of 28,800km/h at around 400km above the Earth, the ISS completes around 16 orbits around the planet each day, which can make it difficult to spread out breakfasts, lunches and dinners, notes The Guardian. Astronauts generally eat three meals a day, with a daily calorie intake of 2,500 calories as a rough guide. Because of the special requirements for food preservation and hygiene, feeding an astronaut can cost more than €20,000 a day. The food delivered aboard the International Space Station must be non-friable, light and have a shelf life of at least 24 months, according to the ESA. The bulk of the menus in space consist of canned or freeze-dried meals in plastic packaging that astronauts can select from a predefined list of options provided by the institutions. Fresh fruit and vegetables are a luxury and are only available when a spacecraft arrives with new supplies. Traditional gastronomy in space may not be the preserve of science fiction, continues The Guardian. Last April, ESA announced a project to assess the viability of producing laboratory-grown food in conditions of low gravity and high radiation, in orbit and on other planets. The team involved said the experiment was a first step towards developing a small pilot food production plant on board the ISS within two years, enabling future French astronauts to make 3D-printed bibs and laboratory-grown chips.
Euronews
28-06-2025
- Euronews
The most beautiful restaurants in the world have been unveiled
Prix Versailles, a prestigious global architecture award, has revealed its annual list of the world's most beautiful restaurants - and this year's picks are a feast for the eyes as much as the palate So, who made the cut? Top spot goes to Dubai's Gerbou, a sleek restaurant where traditional Emirati craftsmanship and cuisine meets modern design. With camel leather sofas, ghaf wood chairs, and fish-scale lighting echoing the coast, the space has been described as feeling both intimate and contemporary. Chef Ionel Catau's menu, featuring 70% locally sourced ingredients, reinterprets ancestral flavours with innovative flair - making Gerbou a feast for all the senses. Second place goes to Smoked Room in Dubai - a Michelin-star space with a sophisticated, moody aura. Black bricks have been used alongside mirrors and brass mesh, and its intimate semi-circular layout allows only 14 people at a time to enjoy the restaurant's Omakase experience. The top European entry is Lobster Club in Majorca, Spain - a contemporary sea club embodying the Mediterranean lifestyle. Designed by Sandra Tarruella and created by Juan Picornell of Grupo Cappuccino, the space features fluid dining zones around a central bar and a gorgeous panoramic terrace that blurs indoor and outdoor boundaries. In 6th place is Bouchon Carême in central Helsinki, a Finnish reinterpretation of the traditional Lyonnaise bouchon. Housed in a historic 1900 building, the restaurant preserves original features like exposed brick and cast-iron columns, while Studio Fyra's warm, natural décor creates a cozy atmosphere. Large rounded windows connect diners to the city, complementing Chef Hans Välimäki's menu of simple, timeless local dishes. Two Parisian gems claim the 7th and 8th spots on the list. In 7th place, Ladurée Rue Royale invites guests to step back into 1862 with its recent reopening, boasting a beautifully restored Belle Époque interior by Cordelia de Castellane. Walking through its salons - named Chantilly and Napoléon - is like entering Marie Antoinette's era, where delicate details and timeless elegance create a truly enchanting atmosphere. Right behind it at 8th place, Ducasse Baccarat transforms the former home of art muse Marie-Laure de Noailles. Interior architect Aliénor Béchu masterfully blends raw materials with shimmering crystal accents, while contemporary art and artisan furniture bathe the space in a play of light and shadow. An entry from the UK also makes the top 16 list with Julie's in London's Notting Hill, established in 1969 by interior designer Julie Hodges. The spot quickly became a favourite of actors, fashion icons, and royalty. Once a private gentlemen's club, the space is now open to all, featuring an alfresco terrace that celebrates its deep ties to West London's history and culture.
Euronews
28-06-2025
- Euronews
Eat up: How chefs and content creators are cooking future foods
From social media-driven reinventions of classic dishes to immersive dining experiences in the wilderness, food traditions are being rewritten before our eyes. Culinary heritage isn't being preserved in a museum: it's being brought to life in kitchens worldwide. Rather than simply replicating age-old recipes, or repurposing cuisine between two different cultures, today's chefs are fusing their cultural roots with flavours, methods, and influences from around the world. This is 'Turnover Tradition': the redefinition of heritage cooking as chefs and content creators blend ancestral techniques with global influences, personal narratives, and modern innovations. Take Siberian-born chef and author Alissa Timoshkina, who has reimagined Eastern European staples for her cookbook Kapusta: Vegetable-Forward Recipes from Eastern Europe. Focusing on humble ingredients like cabbage, beetroot, and mushrooms, Timoshkina elevates the humblest of components by applying modern cooking techniques and creative flair. Her approach not only preserves traditional flavours but also aligns them with contemporary tastes and dietary preferences. Meanwhile, chefs in Spain's Basque Country are merging age-old fermentation methods with avant-garde culinary techniques to reinvent pintxos, the small flavourful bites traditionally enjoyed in the region's bars. At the forefront is chef Josean Alija of Bilbao's Michelin-starred restaurant Nerua. His cooking emphasises seasonality and locality, collaborating closely with regional producers to craft dishes that honour Basque traditions while incorporating modernist elements. Alija's philosophy centres on staying true to ingredients and identity, resulting in innovative interpretations of classic flavours. Bringing the past outdoors One of the most striking examples of this movement is chef Davide Nanni, who has gained popularity by taking Italian cuisine back to its roots — quite literally. As showcased on his Instagram profile, Nanni cooks in nature, using fire and primitive methods to highlight the rich culinary traditions of central Italy's Abruzzo region. Rather than relying on modern kitchen setups, he prepares dishes using only raw elements — earth, fire, and wood — bringing ancient cooking techniques back into the spotlight. However, this isn't simply nostalgia; it's a carefully crafted reinvention. His dishes, such as arrosticini (Abruzzese lamb skewers) slow-cooked over an open flame and handmade pasta prepared with age-old methods, are a tribute to Italy's rural history, but feel refreshingly new in their presentation and experience. Nanni's work is part of a broader trend in Europe where chefs are leaving behind traditional restaurant settings to create immersive, nature-based dining experiences, blending sustainability with a return to heritage. A tribal way of eating Another key feature of the Turnover Tradition is the rise of nomadic dining experiences, where chefs craft meals in wild landscapes to reconnect diners with nature. Projects like Nomadic Dinners take guests deep into the woodlands for immersive, open-fire feasts inspired by ancient communal eating practices. These experiences are less about fine dining and more about storytelling, where chefs highlight foraged ingredients, ancestral cooking techniques, and the shared human experience of eating outdoors. With consumers seeking more meaningful, hands-on culinary experiences, we are tapping into a primal desire for food as an experience, not just a meal. And if chefs are the pioneers of this movement, social media creators are its amplifiers. Platforms like TikTok, Instagram, and YouTube are making traditional recipes go viral, often with surprising twists. A study titled "The Utilisation of Social Media as Traditional Culinary Documentation in Strengthening Local Tourism" examines how platforms like Instagram serve as vital tools for preserving and promoting traditional cuisines. The research, which focuses on the Banyumas region in Indonesia, details how millennials are actively engaging in creating and sharing content about local dishes, in the process fostering a renewed appreciation for their culinary heritage. This digital engagement not only preserves traditional recipes, but also enhances local tourism by showcasing unique culinary practices to a broader audience. Take Dylan Hollis, a popular social media creator recognised for his lively videos, where he resurrects quirky and forgotten vintage American recipes. Drawing from a collection of more than 340 historic cookbooks, he breathes new life into old dishes, sharing their origins and preparation with his audience. His charismatic storytelling and humour make these culinary relics both engaging and accessible, sparking renewed interest in the rich and diverse food history of the United States. Back in Italy, meanwhile, the self-styled Gluten Freelancer is talking about Abruzzese cooking with a twist. Calling her style 'traditionally gluten free', she adapts recipes from her mother's cookbook to allow coeliacs and people intolerant to gluten to access unique flavours part of central Italy's culinary heritage. Her cooking is deeply rooted in tradition, but incorporates a storytelling element that resonates with a modern audience looking for authenticity. Then there's Frankie Gaw, a Taiwanese-American food influencer whose series "Turning American Classics Asian" has captivated audiences. Dishes like mochi-infused Twinkies and miso mac and cheese have become internet sensations, demonstrating how fusion cuisine can be both playful and deeply personal. The future of 'Turnover Tradition' So, where is this all heading? The future of food is being shaped by three key trends. Firstly, hyper-personalised fusion cuisine. The days of rigidly defined national cuisines are fading, replaced by a more fluid, individualised approach to cooking. Expect to see more chefs and home cooks blending their personal backgrounds with global flavours. Traditional dishes won't be lost; they'll simply be reinterpreted through new perspectives. Secondly, a counterbalance to AI-generated food content. With AI now capable of generating recipes, meal plans, and even food photography, the human touch in cooking is more valuable than ever. In-person dining experiences and hands-on cooking will become more prized as a reaction against digitalised food culture. People won't just want to see recipes. They'll want to experience food with all their senses. Thirdly, a new wave of food tourism. More travellers are seeking authentic, immersive food experiences — not just eating in a restaurant, but learning to cook with locals, visiting markets, and understanding the cultural significance of what's on their plate. Culinary schools and travel agencies are already shifting toward offering experience-based gastronomy rather than just food recommendations. The New Culinary Renaissance Turnover Tradition isn't just a passing trend; it's a cultural shift. This year, we've seen several examples of the blending of tradition and innovation is defining the way we eat, cook, and experience food. Whether it's a chef reviving an ancient Armenian dish, a TikTok creator rescuing forgotten recipes, or a nomadic dining experience in the woods, one thing is certain: heritage cuisine is no longer just about the past: it's about the future, too.
