Overview magazines
Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.
FOODTOPIA
BY CHEFS MITSUHARU TSUMURA, POUL ANDRIAS ZISKA & PAUL PAIRET
Frank Lindner Nina Slagmolen Xiao-Er Kong
During the international gastronomic festival Chef’s Revolution that took place in Zwolle, the Netherlands, last October, we asked three internationally known top chefs about their foodtopia. What would they wish for if they could let their imagination run wild and there would be no boundaries?
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Mitsuharu Tsumura was born in Peru and has Japanese roots. Over a century ago, the first Japanese people emigrated to Peru. Over the years, a unique crossover style of cooking evolved, combining elements of the Japanese kitchen with those from Peru and named Nikkei cuisine. Mitsuharu’s Foodtopia? Lifting this trend to the highest level. That’s exactly what he does at his restaurant Maido in Lima (nr. 8 on the World’s 50 Best Restaurants 2018). The menu includes a Nikkei ceviche and a Short Rib Estofondo Nikkei made with local ingredients.
No. 8 / 50
Mitsuharu Tsumura
FOODTOPIA
BY CHEFS MITSUHARU TSUMURA, POUL ANDRIAS ZISKA & PAUL PAIRET
Frank Lindner Nina Slagmolen Xiao-Er Kong
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The French chef Paul Pairet is the brains behind Ultraviolet in Shanghai. Using smells, air flows, sound and projections, the top chef creates a completely new mood with every dish – twenty in all. Naturally the taste of the dishes is central at the three-star restaurant, but the presentation and the story play an important role too. Before that the guests are served a fresh dish with apple and wasabi, the dining room becomes cold and dark and sound of the snow storm fills the room. The table shines brightly like glistening snow. This way the taste experience is influenced in more ways than just the actual taste of the dishes. On the World’s 50 Best Restaurants list of 2018 Ultraviolet was awarded a 24th place.
Paul Pairet ***
FOODTOPIA
BY CHEFS MITSUHARU TSUMURA, POUL ANDRIAS ZISKA & PAUL PAIRET
Frank Lindner Nina Slagmolen Xiao-Er Kong
Go back
Poul Andrias Ziska is the chef at restaurant KOKS on the Faeroe islands, a group of islands located in the North Atlantic in the triangle Scotland-Norway-Iceland. KOKS was voted Best Nordic Restaurant and has a Michelin star. Just like the Nordic cuisine top restaurants Fäviken (Sweden), Maaemo (Norway) and Noma (Denmark), Ziska’s kitchen revolves around the region and the local supply. Nature and the seasons determine the menu. At KOKS, guests can enjoy lamb ham that took months to mature or a fermented head of ram. Raw scallops, fresh from the shell, are also on the menu. Poul preferably covers the fish and meat elements of a dish with a blanket of local herbs, moss or lettuce.
Poul Andrias Ziska *
FOODTOPIA
BY CHEFS MITSUHARU TSUMURA, POUL ANDRIAS ZISKA & PAUL PAIRET
Frank Lindner Nina Slagmolen Xiao-Er Kong
Go back
FOODTOPIA
BY CHEFS MITSUHARU TSUMURA, POUL ANDRIAS ZISKA & PAUL PAIRET
During the international gastronomic festival Chef’s Revolution that took place in Zwolle, the Netherlands, last October, we asked three internationally known top chefs about their foodtopia. What would they wish for if they could let their imagination run wild and there would be no boundaries?
Frank Lindner Nina Slagmolen Xiao-Er Kong
Mitsuharu Tsumura
Mitsuharu Tsumura was born in Peru and has Japanese roots. Over a century ago, the first Japanese people emigrated to Peru. Over the years, a unique crossover style of cooking evolved, combining elements of the Japanese kitchen with those from Peru and named Nikkei cuisine. Mitsuharu’s Foodtopia? Lifting this trend to the highest level. That’s exactly what he does at his restaurant Maido in Lima (nr. 8 on the World’s 50 Best Restaurants 2018). The menu includes a Nikkei ceviche and a Short Rib Estofondo Nikkei made with local ingredients.
No. 8 / 50
Paul Pairet ***
The French chef Paul Pairet is the brains behind Ultraviolet in Shanghai. Using smells, air flows, sound and projections, the top chef creates a completely new mood with every dish – twenty in all. Naturally the taste of the dishes is central at the three-star restaurant, but the presentation and the story play an important role too. Before that the guests are served a fresh dish with apple and wasabi, the dining room becomes cold and dark and sound of the snow storm fills the room. The table shines brightly like glistening snow. This way the taste experience is influenced in more ways than just the actual taste of the dishes. On the World’s 50 Best Restaurants list of 2018 Ultraviolet was awarded a 24th place.
Poul Andrias Ziska *
Poul Andrias Ziska is the chef at restaurant KOKS on the Faeroe islands, a group of islands located in the North Atlantic in the triangle Scotland-Norway-Iceland. KOKS was voted Best Nordic Restaurant and has a Michelin star. Just like the Nordic cuisine top restaurants Fäviken (Sweden), Maaemo (Norway) and Noma (Denmark), Ziska’s kitchen revolves around the region and the local supply. Nature and the seasons determine the menu. At KOKS, guests can enjoy lamb ham that took months to mature or a fermented head of ram. Raw scallops, fresh from the shell, are also on the menu. Poul preferably covers the fish and meat elements of a dish with a blanket of local herbs, moss or lettuce.