The Future in Gastronomy in Europe is called Bagà, Ynyshir and Casa Leali
A slow death of the so-called “New Nordic Gastronomy”, a stagnation of “Basque revolution”, the dust on the French cuisine and their replacement with extreme fine dining, and the Mediterranean
Having lived on the North Sea shores for a very long time, I was never excited by gastronomy there. Oh yes, seafood is good and lichens and fermented everything and droplets of buttermilk and deers are fantastic.
And hopelessly boring.
Up north you need very complicated architectures to achieve edible tomatoes, and despite climate change being a benign …