Nov 29, 2017
Chefs at Michelin-star and top restaurants across the globe are stepping away from sous-vide machines and going back to basics.
Speceriet, Stockholm, Sweden
“I don’t think it’s a trend, but an evolution,” says chef Jacob Holmström of one Michelin-star restaurant Gastrologik, on high-profile chefs going casual. He and partner chef Anton Bjuhr opened sister restaurant Speceriet (main photo) literally next door to Gastrologik to give both fine-dining gourmands and foodies with tighter budgets a chance to enjoy their culinary creations in a more casual setting.
Made Nice, New York City, US
Chef Daniel Humm’s much-anticipated casual restaurant Made Nice has budget-conscious foodies lining up for well-priced dishes akin to those served at his three Michelin-star Eleven Madison Park. Tantalising creations include the seared hanger steak over charred broccoli, and watermelon and quinoa salad with crisp pistachios and cream feta.
Nightingale, Vancouver, Canada
“There’s always room for gourmet-style food in a casual setting; good food is good food,” says chef David Hawksworth of the award-winning Hawksworth Restaurant. His casual eatery Nightingale focuses on affordable dishes, such as wood-fired pizzas starting at $15 Canadian dollars (roughly US$12).
Tasty Kitchen, Osnabrück, Germany
Chef Thomas Bühner likens a meal at his three Michelin-star La Vie to an opera-house visit: not something you’d want to experience every day. “I want to create a concept like a cinema visit, which you can experience more often.” And so Tasty Kitchen was born; it offers a seasonal menu featuring shared plates.
Brasserie Colette, Europe
Chef Tim Raue is known for his eponymous Berlin restaurant as well as casual brasserie, Colette, which has branches around Germany. “People like to get great value for money,” says Raue. “We (fine-dining chefs) can deliver because we know how to create great food.” At the Berlin branch (above), he serves up a three-course lunch menu for €24 (US$28) which includes options like Moroccan ragout with chickpeas, dates and cucumbers; and goose leg with croissant dumpling, red cabbage and cranberry salad.