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Human history is filled with stories of profound transformation, and today's episode is a prime example.
The Michelin-starred flagship restaurant in Amsterdam's most exclusive hotel was renowned for its caviar, truffles and wagyu beef. The restaurant reportedly used more than 2 tons of French butter each year and the walls were adorned with gold leaf.
Chef Bas Van Kranen and restaurant director Wouter Denessen decided that things needed to change. They wrote to the Michelin Guide to say they would permanently close the famous restaurant and replace it with a new concept. The new concept would be called Flore and would be based on conscious gastronomy.
Just eight months after opening, Flore is one of the youngest restaurants in the world to receive two Michelin stars and a green star for sustainable development. This is the story of their transformation and the lessons they learned along their journey.
And just to say, in the words of Chef Bas, they are “super nice” people, and we had a wonderful day hanging out discussing their sustainability and food.
My name is Rishad Mehta and this is ClimateStory Episode 10 – Flore Amsterdam
Visit Flora Amsterdam
https://restaurantflore.com/
Follow Flore on Instagram
@restaurant.flore
Contact us or recommend a feature
ClimateStory is based in London, UK
[email protected]
http://www.climatestory.co.uk
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