FYUZN Delightful Gastronomics V.1.3 December 2022

FYUZN DELIGHTFUL GASTRONOMICS

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© Claes Bech-Poulsen

Dec ember 2022

Dear Reader s , What a f ant as t i c y ear f or s i gni f i c ant c omebac k s . We ar e at t he t ai l end of 2022, and what a f eat t o hav e managed and s ur v i v ed al l t he c hal l enges . And we need mor e of t he wi l l i n t he c omi ng y ear . As we s pend t he hol i day s wi t h or wi t hout f ami l y and f r i ends , t he f ac t r emai ns t hat we al l want a moment of peac e.

Knowi ng what t he f ut ur e hol ds c an s omet i mes r ob us of qual i t y t i me wi t h our s el v es , and a t i me f or a s i mpl e r ev er i e may be what we need. We ar e t ak i ng i n what i s nat ur al l y i nher ent to us .

The s i mpl e j oy s .

The appr ec i at i on of ev er y t hi ng we hav e. To l ov e t he l i f e we ar e gi v en.

It i s about t i me t o r el i s h t he s i mpl e, l i ttl e t hi ngs . Thi s wi l l br i ng us bac k t o our c hi l dhood when we l i v ed i n c ons t ant awe of ev er y t hi ng ar ound us .

Fr ee of wor r i es and hungr y t o l ear n new t hi ngs .

Thi s i s s ue i s al l about s t ar t i ng wi t h a c l ean s l at e.

I t ' s about l ear ni ng t o s t op and c her i s h ev er y mor s el of our s weet l i f e. Put t i ng t oget her what ' s good and l i ght . Get t hat happy f eel i ng bac k agai n i n a c hi l dl i k e manner . I t ' s t i me t o c ome out and pl ay . I t does n' t mat t er i f we hav e t o begi n agai n. And agai n. What mat t er s i s t hat we nev er t i r e of l i f e?l i v e s i mpl e, l i v e gr and. Oh, and don' t f or get t o s har e s ome good ol d- f as hi oned l ov e. Sav or t he hol i day s !

Pr emi er ,

Saper e Aude

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WHAT I T TAKES To Be No. 1 St or i es of Gr eat Ac hi ev er s When i t c omes t o t as t e, gr eat f ood does n' t happen by ac c i dent . I t t ak es ev er y t hi ng. We ar e f or t unat e t o hav e t hi s y ear ' s Wor l d' s Number One Res t aur ant gr ac e our pages - GERANI UM. GERANI UM = Chef RASMUS KOFOED, t he wel l - l ov ed r es t aur at eur f r om Copenhagen who has per f ec t ed t he ar t of f ood ov er t he y ear s .

A c ons i s t ent awar dee by t he mos t pr es t i gi ous i n t he f i el d of gas t r onomy , hi s k i t c hen i s l uc i d, l i ght , and dy nami c . GERANI UM i s Denmar k on y our pal at e.

" Dy nami c means f or c e and s t ands f or t he pr oduc t i v e l i v i ng f or c es of nat ur e.

Thes e f or c es ar e not v i s i bl e, but t hei r bi ol ogi c al " f oot pr i nt s " ar e. The ef f ec t s c an be s een i f one l ear ns t o obs er v e and under s t and t he c onnec t i ons bet ween t he pr oduc t i v e f or c es and t he phy s i c al mat t er of al l or gani s ms . " Ger ani um.

Si nc e 2007 t hey made i t t hei r mi s s i on t o c r eat e meal s t hat i nv ol v e al l s ens es and pr ov i de gues t s wi t h an unf or get t abl e ex per i enc e t hat r es t or es c hal l enges and enr i c hes t hem.

Thei r menus c hange s eas onal l y and ar e i ns pi r ed by nat ur e, whi c h c an be s een out s i de and t as t ed i ns i de.

Our c ov er i s c ompos ed of gr een as par agus , aged c hees e, and wi l d pl ant s , but t o get y our i magi nat i on goi ng, y ou mus t l ear n t he Ger ani um DNA.

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Dani s h Tr adi t i on Sal t ed her r i ng i n c r i s py al gae wi t h di l l

s t ems wi t h aquav i t © Claes Bech-Poulsen

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© Geranium

EYE. "I woul d s ay we ar e s i mi l ar t o t he f l ower , and t hat ' s why we c hos e t he name Ger ani um.

Bec aus e i t i s a pl ant and a pl ant i s al i v e, I s ee t he r es t aur ant c ont i nual l y gr owi ng as a l i v i ng bei ng.

We ar e al way s t r y i ng t o k eep i t updat ed wi t h eac h s eas on and i n s y ner gy wi t h t he s pec i al l oc at i on we ar e i n. " - Chef Ras mus Kof oed

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When co-owners Rasmus Kofoed & Søren Ledet were searching for a location for the new Geranium, they immediately fell in love with the panoramic view of the park, city, and coastline.

The restaurant was an empty space void of any existing internal structures. They co-designed the restaurant, based on their shared vision of how Geranium should look and feel. They envisioned an understated elegance which included classic Danish design, modern art and elements of nature.

Chef Kofoed's unique outlook on life takes you on a journey from his childhood memories to present day. A visit to Geranium takes you away from everything else. The Geranium Universe menu is filled with energy and is constantly changing and evolving while staying true to its essence.

© Geranium

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The restaurant is located on the 8th floor overlooking Fælledparken (Common Gardens). From here one can follow the season's journey through the changing landscape while catching glimpses of everyday life down below: children playing, people walking, running, and enjoying life. The location emphasizes Geranium's vision of gastronomic clarity and diversity.

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SEA.

Or gani c ,

bi o- dy nami c &s eas onal

i ngr edi ent s

" Us i ng or gani c and bi o- dy nami c i ngr edi ent s f r om Denmar k and wi t hi n Sc andi nav i a i s v er y i mpor t ant t o me. I s t r ongl y r emember as a c hi l d my f i r s t ?meet i ngs ? wi t h s eas onal v eget abl es s t r ai ght f r om t he bi ody nami c f ar ms i n t he c ount r y s i de and t he Demet er ( Bi ody nami c qual i t y mar k ?) l ogo on br ead, oat s , f l our and j ui c e. For me, i t has al way s been nat ur al t o i nc l ude as many of t hes e beaut i f ul pr oduc t s as pos s i bl e at Ger ani um. By us i ng t he f r es h, s eas onal i ngr edi ent s one c an bot h t as t e and s ee t he s eas onal i t y on t he pl at e. " - Chef Ras mus Kof oed © Claes Bech-Poulsen

Cuc umer s t uf f ed wi t h oy s t er s ,

s pr i ng s hoot s and s nai l

eggs .

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P: Where did you get the name?

CRK: "We decided upon the name because the Geranium plant has similar qualities that we wanted to have in our restaurant: green, living, changing, fragrant, comes from nature, engages the senses. I want people to enter our universe and be in touch with their senses."

P: Where do you find your inspiration?

CRK: "I find inspiration from many different areas of my life but mostly from nature. I believe that Mother nature is the world?s best artist. The menu reflects the things I personally love, discover, and enjoy in my life."

P: Why did you decide to make a new menu in 2022?

CRK: "I had been thinking about taking Geranium in a new direction for a while, and now I feel it?s the time to change. The world is changing, and we need to follow up. Geranium will go in a more sustainable direction: green, taking care, seizing the moment, positive environment, and team spirit. These are just a few of the important aspects. The dishes on menu evolved over time and became our signatures and our DNA but the time came to create a completely new menu. I woke up in the middle of the night with so many ideas and a clear vision in my head that I had to get up and write them down. That?s when I knew, the time was right and I was ready for the challenge for both me and my team."

© Claes Bech-Poulsen FYUZN

FOOD.

© Claes Bech-Poulsen

We Can Work It Out

Ras mus Kof oed - Chef

& Co- Owner

Dani s h bor n c hef , Ras mus Kof oed, has r ec ei v ed numer ous awar ds and ac c ol ades t hr oughout hi s c ar eer , i nc l udi ng bei ng a t r i pl e wi nner of t he s i l v er , gol d and br onz e medal s of Boc us e d' Or , mak i ng hi m t he mos t wi nni ng c hef i n Boc us e d' Or hi s t or y .

The man behi nd t hes e ac c ompl i s hment s i s s omeone who t r ul y l i v es hi s pas s i ons and dr eams on a dai l y bas i s .

I ns pi r ed by a c hi l dhood s pent i n nat ur e, f ol l owed by y ear s of dedi c at i on i n f i ne t uni ng hi s c r af t , Chef Kof oed t ak es di ner s on a c ul i nar y di s c ov er y of hi s nat i v e homel and. Hi s deep c onnec t i on t o t he l and, hi s r es pec t of nat ur e and hi s under s t andi ng of i ngr edi ent s al l ows hi m t o honor and el ev at e l oc al i ngr edi ent s i nt o a beaut i f ul t apes t r y of f l av or pr of i l es , t ex t ur es , and uni que c omponent s .

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Sør en Ør bek Ledet - Wi ne Di r ec t or ,

Gener al

Manager & Co- owner

For Sør en, a f or mer c hef t ur ned s ommel i er and f r ont of hous e manager , t he t r ans i t i on f r om t he k i t c hen t o t he c el l ar and r es t aur ant was a nat ur al pr ogr es s i on, one t hat went hand i n hand wi t h t he des i r e t o pr ov i de gues t s wi t h a c ompl et e ex per i enc e. I t was an oppor t uni t y t o l ear n, t o gai n mor e k nowl edge and t o bec ome a bet t er bus i nes s par t ner . Hi s s el ec t i ons f or t he wi ne pai r i ngs at Ger ani um i nv ol v e hour s of t heor y , t as t i ng not es and under s t andi ng of t he f l av our pr of i l es of bot h t he wi ne and t he di s hes .

The bi gges t r ewar d f or Sør en i s s eei ng our gues t s s mi l e. Managi ng a 12, 000- bot t l e wi ne c el l ar i s a j ob t hat r equi r es one t o ev ol v e and gr ow, s eas on af t er s eas on.

He equat es t he i nt r oduc t i on to a new domai ne, c hat eau, or v i nt age t o bei ng a c hi l d agai n and openi ng a new pr es ent .

I t ' s a di s c ov er y , an enl i ght enment and ul t i mat el y a gi f t .

You' l l f i nd bi ody nami c wi nes , c l as s i c v i nt ages as wel l as a f ew s ur pr i s es i n t he Ger ani um Wi ne Cel l ar .

© Claes Bech-Poulsen

The Wi ne Cel l ar Our wi ne l i s t c ont ai ns 4, 300 l i s t i ngs c ompr i s ed of 15, 000 bot t l es . Choos i ng t he wi nes and of f er i ng a wi de s el ec t i on f or our gues t s i n t er ms of v ar i et y , age and pr i c e i s s omet hi ng v er y i mpor t ant to Sør en howev er , he st i l l mai nt ai ns hi s t heor y t hat ?t he bes t bot t l e of wi ne i s t he one t hat y ou s har e wi t h peopl e y ou l ov e and enj oy bei ng wi t h. ? - Chef Ras mus Kof oed FYUZN

No. 1 Constant reinvention and innovation from Denmark?s world-leading chef-and-sommelier duo A Copenhagen icon: Located on the eighth floor overlooking the beautiful Fælledparken gardens, Geranium invites guests to taste nature while simultaneously observing it around them. The locally-inspired, seasonally-changing ?Universe?tasting menu takes place over a minimum of three hours with around 20 courses split evenly between appetisers, savoury dishes and sweets. Since making Geranium the first Danish restaurant to win three Michelin stars in 2016, co-owners Rasmus Kofoed and Søren Ledet have never rested on their laurels, keeping it fresh and exciting for regulars and destination diners alike. In 2022 they reach the zenith of their careers, with Geranium named The World?s Best Restaurant, sponsored by S.Pellegrino & Acqua Panna. - The World's 50 Best Restaurants 2022

"Søren is my best friend, we have a shared passion for Geranium for many years now and obviously we know one another very well. Søren is trained as a chef and the original plan was for us to alternate between the kitchen and the front of house. Søren quickly realized he loved working with wine and in the front of the house and it felt natural that I was focusing more on the kitchen and creating new dishes." Chef Rasmus Kofoed

© Geranium

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P: What made you decide to stop serving meat, is this a political or environmental statement?

CRK: "I decided to stop serving meat at Geranium because I haven?t eaten meat at home for the last 5 years.

My menu has always been focused on vegetables and ingredients from the ocean. I want the menu at Geranium to be authentic and reflect what I choose/like to eat. For this reason, the new menu will consist of vegetarian, plant-based and seafood dishes.

P: Tell us about Angelika, your 100% plant-based pop-up which you opened after the lockdown?

CRK: Angelika was a pop-up which was inspired by and named after my mother. I grew up in a vegetarian household and leaned about the beauty of the plant kingdom from her. During the lockdown, I was spending a lot more time with my family and preparing healthy plant meals for them. I wanted to show people that eating plant-based food can be delicious and healthy and that it can be easy to prepare plant-based meals at home. It was a big success and we all got inspired from Angelika.

Right now, Angelika is resting but I hope to open for some days in 2022. We will make an announcement on social media.

Chef Rasmus Kofoed does not consider Geranium to be a pescatarian restaurant, They have vegetarian dishes, fish, shellfish and seafood offerings in their menu. - Premier Magazine Ph © Claes Bech-Poulsen

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Tur bot

wi t h l angous t i ne,

mor r el s and pi c k l ed pi ne

Thoughtfulness Can Be Tasted! © Claes Bech-Poulsen

I nf us i on wi t h gr as par agus , pi c k l el der ber r i es , t r c r i s py gr ai ns wi c of f ee

i l l ed whi t e ed uf f l e & t h gr ai n

Rhubar b, y oghur t & f r oz en bl ac k c ur r ant l eav es t ea

Ger ani um r es er v at i ons i s open 90 day s i n adv anc e on t he day , at 6pm ( 18. 00 CEST) . Res er v at i ons c an be made v i a webs i t e ht t ps : / / www. ger ani um. dk / en/ They al s o of f er t he pos s i bi l i t y t o pur c has e gi f t c ar ds v i a webs i t e. For par t i es of mor e t han 6 and f or ques t i ons , gues t s c an wr i t e t o: i nf o@ger ani um. dk or c al l +4569960020.

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ENTER THE WORLD OF PROJECTION MAPPING Th er e ar e a m il l ion ways tech n ol ogical advan cem en t h as br ou gh t to h u m an ity, an d on e of th em is pr ojection m appin g. It en ter tain ed u s in so m an y ways, especial l y th is decade, an d we ar e awed by wh at it can do. It l evel ed u p th e way we del igh t ou r sel ves visu al l y. W idel y fam il iar to u s ar e th e col or fu l l igh ts an d sigh ts wh er e sign ifican t even ts h ave tak en pl ace, l ik e Th e Gr an d H yatt Ber l in Exh ibit on th is page by Sk u l l m appin g; th e 2018 Stan l ey Cu p pl ayoffs, Can adian ice-pr ojection by Dan ger s In c.; th e E3 Sin gapor e on a cu be an d so m an y oth er exper im en tal pr ojects appl ied ar ou n d th e wor l d.

Sk u l l m appin g m ade on e of Ru ben s an gel s escape h is pain tin g an d fl y ar ou n d Br u ssel s air por t. 10/ 12/ 20 h ttps:/ / sk u l l m appin g.com /

© Skullmapping

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PROJECTION M APPING h as m an y oth er n am es. For th ose u n fam il iar with tech jar gon , it h as oth er ter m s l ik e video m appin g, 3D m appin g, au gm en ted spatial r eal ity,or pl ain ol d m appin g, it h as been u sed for differ en t pu r poses, bu t over al l , it is design ed to establ ish a captivatin g exper ien ce.

It is th e ar t of m ak in g m u l tipl e pr ojector s wor k togeth er on a su r face to cr eate u n iqu e visu al displ ays. By pl ayin g video, an im ation , or gr aph ics off differ en t sh apes an d textu r es, th e pr actice cr eates a captivatin g exper ien ce of l igh t an d m ovem en t over pr eviou sl y static objects.

Al so k n own as ?au gm en ted spatial r eal ity, ?3D m appin g,? or ?video m appin g,? th e tech n ol ogy can tr an sfor m ever yday objects ? car s, cak es, m etr o tu n n el s, air por t ter m in al s, en tir e city distr icts, an d even water ? in to in ter active displ ays. In sk il l ed h an ds, pr ojection m appin g wil l pain t fu l l visu al stor ies, fan tastical il l u sion s, an d im m er sive en vir on m en ts - del iver in g addition al im pact com bin ed with stagecr aft l igh tin g effects.

Ph oto by: Dataton

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Meat City

Th e qu al ity of en ter tain m en t you wil l get th r ou gh pr ojection m appin g depen ds on a few cr itical th in gs. Fir st, th e BUDGET Th e h eftier , th e better. Secon d, th e POW ERFUL pr ojector s.

Th ir d, th e SOPH ISTICATED softwar e. Al l th ese ar e to be h el m ed by br il l ian t, cr eative tech peopl e wh o ar e cr itical to an en ter tain in g gr an deu r , © Gaggan Anand

"T his is when I found love and soul in food. Food t hat was humble. Food t hat was Indian. I want ed food t hat t ast ed lik e t he memories from my childhood.

T hings t hat were domest ic, accessible, and easy t o relat e t o. I gained knowledge t hrough precious exposure t o t alent ed home cooks and fant ast ic H alwais (domest ic cat ering and st reet chefs). M y sk ills soared from t heir inst ruct ion and I st ill use t his k nowledge in my cooking st yle t oday. A long t he way I ran a cat ering company where I not only made mist akes and got all of t he necessary cut s and burns but also became t he chef, rat her t he person I am t oday."

- G aggan A nand

Photo: Pr ojection m apping sed dur ing the Platinum Par ty at the Buckingham Palace, wher e cr owd of thousands celebr ated the Queen?s 70 -year r eign ear lier this year befor e her unexpected passing.

on his arrival in Bangkok, T hailand

Ph oto cou r tesy of Tel egr aph 19 M ay 2022 - 6:00am FYUZN

I'll Follow The Sun

In ter con n ection - Vision ar y Pr ojection M appin g, W in n er of iM app 2016, 4K Th e on e an d on l y 3D pr ojection m appin g ar twor k by Lim el igh t th at won both th e Ju r y?s an d th e Peopl e?s Ch oice Awar d in th e h istor y of th e con test.

Th e piece focu ses on th e in ter con n ectedn ess of al l th in gs, th e m icr o an d th e m acr o, th e ou ter an d th e in n er u n iver se. Con n ectin g l ogical an d em otion al , in dividu al s an d society, ar t an d au dien ce, pl an et an d gal axies, ar ch itectu r e an d an im ation . Even th ou gh we often l ose tou ch with th e bigger pictu r e, we ar e al l par t of a cosm ic n etwor k . It?s on l y th e fal se per ception of th e h u m an m in d th at in n er an d ou ter ar e separ ated, cau sin g con fu sion an d m isu n der stan din g in th e wor l d som etim es.

Th e piece is aim in g to r eopen th e dial ogu e between th e in ter n al an d exter n al th r ou gh a cin em atic jou r n ey fr om th e state of separ ation to th e state of eter n al open n ess. W e aim ed to dr aw fr om con tem por ar y vision ar y ar t an d ar ch itectu r e, sacr ed geom etr y, even ph ysics an d ch em istr y to tu r n th e Pal ace of Par l iam en t in to a vibr an t, en dl essl y beau tifu l scen er y of ou r sym bol ic dial ogu e.

In tegr atin g th e ar ch itectu r al ch ar acter istics of th e facade in to ou r ar twor k was al so a k ey el em en t in th e con cept, addin g extr a val u e to th is con ver sation between ar tist an d au dien ce, th e city an d its citizen s. - LIM ELIGH T Dir ector : An ton in Kr i?an i?

Visu al Design : An ton in Kr i?an i?, Dávid Vígh Pr odu cer : István Dávid M u sic: AM B ? Set in Ston e Sou n d fx: Fin e Cu t Bodies An im ation : An ton in Kr i?an i?, Dávid Vígh , Vik tor Vicsek , Csaba Vil ágosi, M áté Fek ete, M ik l ós M ár

© Limelight Art

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© Karsten Gohm

Fou n ded in 2001 by Tosh iyu k i In ok o, team Lab is a 400-str on g Japan ese digital ar t col l ective wh ose m em ber s in cl u de ar tists, pr ogr am m er s, en gin eer s, CG an im ator s, m ath em atician s, ar ch itects an d design er s. Th eir m u l ti-discipl in ar y, in ten sel y col l abor ative pr actice fu ses ar t, tech n ol ogy an d th e n atu r al wor l d, r esu l tin g in im m er sive, m u l ti-sen sor y ar twor k s th at th or ou gh l y r edefin e h ow we view an d in ter act with ar t.

Ph oto: Team Lab, Bor der l ess, Tok yo FYUZN FYUZN

A light show called "Visioni di N atale - Visions of Chr istm as" pr ojected onto the façade of the Capitol in Rom e, I taly Piazza del Cam pidoglio, Rom e, M etr opolitan City of Rom e, I taly Published on Januar y 8, 20 21 by Gabr iella Clar e M ar ino

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© Eurovision

Eur ovision 20 18 saw over 20 0 m illion people witness a spectacular exam ple of what 3D pr ojection m apping can do. Elina N echayeva, r epr esenting Estonia, was the sixth act up, and her dr ess was the talk of Lisbon and beyond. M easur ing 52 sq m eter s yet weighing just 8kg, Elina?s outfit acted as an elegant dr ess and a pr ojection scr een, displaying visuals to m ir r or the stor y of her La For za song ? a blossom ing, dr eam like love. - by GREEN H I PPO TECH N OLOGY

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Sk u l l m appin g is a col l ective ar tistic r u n by Fil ip Ster ck x an d An toon Ver beeck .

Fil ip, th e cr eative dir ector of Sk u l l m appin g, h as gain ed gl obal r ecogn ition with h is m u sic videos for (am on g oth er s) Sel ah Su e an d W il l ow. H is wor k can be r ecogn ized by h is in ven tive visu al styl e, l ove for com bin in g l ive-action an d an im ation , an d a ten den cy to br eak th r ou gh th e tr adition al 2D scr een .

H e star ted h is fir st exper im en ts with pr ojection m appin g over fifteen year s ago, r esu l tin g in poetic ar t in stal l ation s in wh ich h e pr ojects video an d an im ation on scu l ptu r es, su ch as ?Peepsh ow? an d ?M y Or ca.?

An toon is a visu al ar tist. Over th e l ast 25 year s, h e h as wor k ed as a su ccessfu l figu r ative ar t pain ter an d r u n s h is gal l er y in Leu ven , Bel giu m . A sol id 3D il l u sion can r ecogn ize h is pain tin gs. H is so-cal l ed ?Lon el y su bjects,? in th e m iddl e of am pl e wh ite space, pr ovok e a m ean in g th at is poetic, evocative, an d often with a fu n n y witticism . H is u r ge to exper im en t h as l ed h im in to th e sk u l l m appin g adven tu r e, wh er e h e u ses h is ar tistic k n ow-h ow in n ew m edia ar t.

By u sin g pr ofou n d ar tistic k n owl edge an d com bin in g it with th e l atest tech n ol ogy,Sk u l l m appin g tel l s stor ies with stu n n in g bespok e visu al s. Th ey con ceptu al ize, pr odu ce, an d dir ect pr ojects fr om star t to fin ish . M or eso, th ey deal with ar t in a pr actical , tech n ol ogy-r el ated way. © Le Petit Chef

SKULLM APPING, The Br ains Behind Le Petit Chef FYUZN

© Rob Report / Changesonebowie LP, released in 1976 Jamie Ferguson

© Le Petit Chef

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© La Petit Chef

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Le Petit Ch ef is ju st 6 cm tal l an d wil l n ot gr ow an y bigger. Accor din g to l egen d, h e was bor n in Apr il 2015 in M ar seil l e, Fr an ce. By u sin g a pr ofou n d ar tistic k n owl edge an d com bin in g it with th e l atest tech n ol ogy, h is "par en ts" - th e ar t dir ector s of Sk u l l m appin g - tel l stor ies with stu n n in g bespok e visu al s, su ch as "Le Petit Ch ef." You wil l en joy an u n for gettabl e exper ien ce with del igh tfu l din in g an d en ter tain m en t.

A m in iatu r e ch ef com es to l ife on you r din n er tabl e, al l th r ou gh th e m agic of visu al m appin g. Th ey can pr oject a vir tu al stor y on to th e tabl etop by m appin g you r din in g tabl e an d its objects (e.g., you r pl ates an d cu tl er y). Th e 3D effect is often th ou gh t of as a h ol ogr am or a 3D pr ojection . Th e u se of special optical tech n iqu es an d l en gth distor tion s fr om th e r igh t an gl e to pr odu ce th e effect or il l u sion of 3D. Th e sh ow is u su al l y pair ed with th em ed m u sic, pr ops, an d an exqu isite m en u for a tr u l y m em or abl e en ter tain m en t exper ien ce.

© Le Petit Chef

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© Grand ACCORHyatt GroupManila

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Grand Hyatt Manila invites you to experience the best of theatre & dining in an immersive culinary journey at The Peak, starring Le Petit Chef, the tiny clumsy chef from France!

Enjoy a unique dining experience in a two-hour gastronomic journey combined with amazing culinary creations, cinematic entertainment, and stunning views of the city. An exquisite 6-course dinner comes to life through a fun and engaging 3D animation on your dining table.

Hours TUESDAYS TO SATURDAYS First show: 6:00 PM to 8:00 PM Second show: 8:30 PM to 10:30PM FYUZN

As Above ...

Out of t he ten highest mount ains in t he world, 8 of t hem are in Nepal. Among t hem, t he most popular one is Mount Everest , t he highest peak in t he world, st anding at 8848 m high alt it ude from sea level. It w as named after t he geodesist Sir George Everest in 1865 AD. The Brit ish init ially referred to t he 29,035-foot-t all pinnacle as Peak XV unt il Andrew Waugh, t he surveyor general of India, proposed t hat it be named for his predecessor, Sir George Everest . Born in Wales on July 4, 1790, Everest at tended milit ary schools in England before spending much of his adult life in India.

Located in t he Solukhumbu dist rict of Nepal, Mount Everest w as know n in Nepalese as Sagarmat ha, meaning "Goddess of t he Sky,"; in t he Tibet an language, t hey are called Chomolungma (Zhumulangma), w hich means "Goddess Mot her of t he World. Ot her local names for Mount Everest are Third Pole and Peak XV; local Sherpas called it Deudhunga.

Everest is believed to be 60 million years old and w as formed by t he movement of t he eart h's tectonic plates as t he Indian subcont inent al plate collides w it h t he Eurasian cont inent al plate. No one knew t hat Mt Everest w as t he top of t he world unt il t he 19t h cent ury.

People at tempt to climb Mount Everest in 1920 AD. Mount Everest w as first conquered by Sir Edmund Percival Hillary KG and Tenzing Norgay Sherpa on May 29, 1953, AD. W hy people cont inue to climb Mt . Everest varies, and for some, looking at it alone, even from afar, is an inspirat ion - it is, after all, majest ic.

A lit t le less t han 5000 climbers have t ried to climb Mount Everest . Two hundred fort y of t hem never came back. The fat alit y rate on Mount Everest is 6.5%. Avalanche's unexpected climate is t he Main region of mount aineers' failure to climb a high mount ain. Unpredict able storms, avalanches, freezing temperat ures, high w inds, crevasses, and t he dangers of high alt it udes are brut al to overcome, even for t he most experienced climbers. However, using advanced gear and technology in modern t imes and highly t rained guides help decrease t he fat alit y rate.

On May 23, 2016, less t han a t housand feet from t he summit of Everest , Adrian Ballinger's energy reserves ran out . Ballinger w as at tempt ing his first ascent w it hout breat hing supplement al oxygen? he'd already been to t he top of t he world's highest mount ain six t imes in a climbing career t hat spans t wo decades? but on t he knife-edge ridge near t he top of t he 29,035-foot peak, fat igue overw helmed him. St ill, to t his day, he cont inues to climb.

Adrian Ballinger is a big mount ain climber, skier, cert ified mount ain guide, and professional speaker.

He is also t he founder of Alpenglow Expedit ions and has professionally guided groups on t he world's t allest mount ains for 25 years.

Source: Nepal Everest Base Camp Photo Courtesy of Daniel Prudek

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Photo : IG post of MIKE POSNER with RAJU LAMA at Lobuche World's Highest Bakery

Photo : Adrian Ballinger is a big mountain climber, skier, certified mountain guide, and professional speaker. He is also the founder of Alpenglow Expeditions and has professionally guided groups on the world's tallest mountains for 25 years.

Candid Shots FYUZN

One of the latest entrants to the list of unusual locations for fashion shows is Nepal's, Mount Everest. The mountain country created history by hosting the first-ever fashion show at the highest altitude in the world. Known as the Mount Everest Fashion Runway, this fashion show was held at 5340 m at Kalapathar, located near the Everest Base Camp. Nepal proudly entered the Guinness Book of World Records for its Mt Everest Fashion Show.

Dignitaries graced this event, including the Senior Director of the Nepal Tourism Board and the Ministry of Culture, Tourism, and Civil Aviation secretary. The models showcased designs from KASA, a famous Nepali fashion brand. Yak wool and Nepali Pashmina were the materials used to design these clothes.

A fashion show of such a magnitude and altitude needed to be organized, keeping the safety of people in mind. A team of 48 people first trekked from Lukla to Kalapathar on 18th January 2020. They made sure that everything was organized well and that things were under control. Apart from this, the team ensured that everyone was provided with biodegradable shampoo, detergent, and clothes, and people also used solar technology to limit pollution at Mt Everest. So it's truly remarkable that Nepal entered the Guinness World Book of Records for hosting a fashion show at the highest altitude in the world.

- Sanjana Shenoy Photo Courtesy of wolipop.detik.com

Nepal Reached New Heights on the Guinness Book Of World Records for the Mt Everest Fashion Show Back in 2020

Candid Shots

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Soylent and Serrano Ham. These are some of the food real climbers usually eat. Adrian Ballinger and Cory Richards expedition set off to climb Everest without supplemental oxygen, and they knew that food would not be a highlight of the trek. It was, however, also one of the essential elements to keeping their bodies in fighting shape. As they burned upwards of 10,000 calories a day? 20,000 on a summit attempt? they struggled to get enough sustenance.

The Eddie Bauer alpinists spent two months on the mountain, sharing their experience live through Snapchat. Over 4 million people watched their story in 2016, wondering what life was like at 21,000, 25,000, and 29,000 feet. - bonappetit.com

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Himachali A Taste of the Mountains

Reeta Thakur with daughter Adya (left) making a home cooked meal of morrells with red rice and fiddlehead ferns Photo Courtesy of Tanya Banon

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A good Himachali cuisine cookbook

© Pratiksha Mohanty

People call it soul food, food that nourishes from the inside out, fills the void, calms the nerves, mends a broken heart, and warms you on a cold winter night. A region in the Indian Himalayas, known for its snow-capped mountains and green valleys, serves just that, food that makes you whole. - Tanya Banon Besides being a land of breathtaking natural beauty and stunning locales, Himachal Pradesh endeavors to make an impression and connection with travelers through its scrumptious cuisine.

The Himachali cuisine is a beautiful blend of different Pahadi food that offers a delightful gastronomical experience. Each valley in Himachal has something essential to contribute to the flavor and presentation of the state's cuisine; it beckons the weather conditions, traditions, history, and availability of resources. So, for a cultural aficionado, no trip to Himachal Pradesh can be reckoned complete without tasting the local dishes.

The unique aroma and flavor of Himachali cuisine are due to it being cooked on a slow flame and the heavy use of yogurt and cardamom in its dishes. The cuisine of Himachal Pradesh is also significantly influenced by the cuisines of Punjab and Tibet, especially in its northern regions.

Chickpeas play a vital role in Himachali cuisine.

Himachal Pradesh's cuisine has never gotten its fair share in the spotlight. Its morrells haven't been featured in an aioli as a gourmet recipe, freshly caught rainbow trout has never been served as meunière, fiddlehead ferns haven't been noticed like wild asparagus, its red rice has never hankered for an organic certification despite its pedigree.

A Dham, the traditional local feast served at celebrations and occasions, features a minimum of seven to eight dishes cooked in traditional copper vessels by specialized chefs known as 'Botis.?

However, sitting on the floor and eating with your hands does not quite qualify as indulging in a slow-cooked seven-course meal for many.

Following a 1500-year-old land-to-table tradition, the recipes offer a holistic look at food

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20 Best & Healthiest Bottled Water Brands Reviewed

ESSENTIA WATER, the No. 1 Bottled Water Brand 2022 World Water 7.org recently reviewed the best water brands and Essentia water came out as their top pick. Purified to 99.9% and maintains a pH level of 9.5 or higher, however, that does not mean that the water tastes bitter. The brand takes care to remove the acidic ions that contribute to that, leaving a smooth and refreshing taste Essentia Water?s roots began in 1998. W hen founder Ken Uptain was first introduced to alkaline water and the ionization technology developed in Japan, he felt an immediate benefit on his body.

This personal experience ignited his interest to bring the product to consumers in the United States and subsequently acquire the rights to use the proprietary technology. His engineering team improved and refined the process for mass production and incorporated a proprietary mineral blend, resulting in Essentia?s ionized alkaline water ? the first offered in the U.S. After a long and resilient journey of nearly two decades to bring Essentia water to retailers across the country, Ken and his hard-working, overachieving team reached a major milestone. By 2017, Essentia water, fueled by a passionate following of loyal consumers, became the top selling premium bottled water brand and # 1 ionized alkaline water brand in the natural foods retail channel!

The company?s time had arrived and in early 2020, Ken appointed beverage industry veteran, Scott Miller as the company?s Chief Executive Officer to lead Essentia through its next major growth stage and brand evolution. Scott joined with a bold vision of expansion for Essentia: To become the # 1 premium bottled water globally. Scott?s fierce competitor passion is only matched by his passion for a people-first culture and making a difference through giving back. Scott guided and supported its most pivotal point thus far: the acquisition by Nestlé USA in March 2021 when Essentia joined its premium water portfolio, strengthening its position for long-term profitable growth.

Essentia?s premium ionized alkaline water, known for its clean smooth taste, can be found in more than 90,000 retail locations across the U.S., as well as online retailers.

It is purified to 99.9% purity.

It is infused with electrolytes.

It has a pH level of 9.5 or higher.

You can buy the water in packs of 12 of 1.25 liters or 3381 ounces.

© Tyler Nix

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© Essentia Water.com

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© Essentia Water.com

THE 2 GALLON BOX This new, more sust ainable format gives you all t he #1 Alkaline Wat er you need, while using 80% less plast ic t han 8 (1L) bot t les. It ?s also made wit h 100% recycled corrugat e t hat is 100% fully recyclable. Made more sust ainably.

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In the summer of 2012, Sergio Gamberini, founder of diving equipment ?rm Ocean Reef Group, was enjoying a seaside vacation on the Italian Riviera. Resting in between dives, he enjoyed strolling along the edge of the sea chatting with friends.

One day, the conversation veered to his other passion: gardening.

Would it be possible, he wondered, to create the perfect growing conditions for basil, the most popular local herb and an essential ingredient for pesto?

Like most herbs, basil prefers protected, sunny locations with well-drained soils and a constant, stable temperature.

Glancing at the sea, Gamberini was struck with an unusual idea: why not try to grow basil underwater? Bizarre as it might have seemed, the idea made perfect sense coming from a diving a?cionado and innovation-minded entrepreneur. In fact, it would have allowed Mr. Gamberini to combine two of his passions: scuba diving and gardening. He made a couple of phone calls and, with the help of his team at Ocean Reef Group, started experimenting, sinking transparent biospheres 20 feet below the surface of the sea and ?lling them with air.

...So Below © Nemo's Garden

Welcome to NEMO's Garden FYUZN

The project's goal The project?s goal was initially a provocation, but suddenly turned in something more ambitious: create an alternative system of agriculture, especially dedicated to those areas where environmental conditions, economical or morphologic reasons make plants growth extremely dif?cult.

Nemo?s Garden?s aims to create a system that utilizes natural resources already available, the foremost important one being the oceans and other bodies of water.

© Nemo's Garden

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Key facts Nemo?s Garden Project may be described with two keywords:

Self-sustainable Nemo's Garden is not only a technological endeavor, aimed at making underwater farming an economically viable, long-term alternative form of agriculture, but most and foremost it is an eco-friendly and self-sustainable project.

The use of renewable energy harnessed from the sun and of fresh water obtained by desalination of seawater, in fact, make Nemo's Garden a self-sustainable system.

The microclimate and thermal conditions within the biospheres are optimal for plant growth and crop yields, not unlike a conventional greenhouse, yet it requires no additional energy sources.

Eco-friendly The underwater farm determines very minimal, if none, interaction with the marine environment and related ecosystems, exception made for a positive shelter-like effect in order to support the repopulation for the surrounding marine areas.

© Nemo's Garden

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A new environment for botanical research and further opportunities The interest and seriousness of the project has drawn attention to the research side as well. Nemo?s Garden has already been rented to pharmaceutical companies willing to explore this alternative solution in growing plants. These companies believe, like us, that plants grown underwater may unveil interesting discoveries for the future. ?Every year, we are discovering new possible applications for the biospheres,? said Gianni Fontanesi, project coordinator at Nemo?s Garden.

These include eco tourism, fish farming, seaweed farming, or as scientific research labs or underwater stations for monitoring wildlife, scientific research, etc.

© Nemo's Garden

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About agricultural challenges In the developed world, industrial agriculture based on large-scale monoculture has become the dominant system of modern farming, although there is growing support for sustainable agriculture.

Modern agronomy, plant breeding, agrochemicals such as pesticides (which has increased since 1950 to 2.5 million tons annually worldwide), fertilizers, and technological improvements have sharply increased yields from cultivation, but at the same time have caused widespread ecological damages and negative human health effects.

Agriculture represents 70% of freshwater use worldwide: water management is needed in most regions of the world where rainfall is insufficient or variable. Essentially agriculture draws water from aquifers and underground water sources at an unsustainable rate.

Increasing pressure is being placed on water resources by industry and urban areas, meaning that water scarcity is increasing and agriculture is facing the challenge of producing more food for the world?s growing population with reduced water resources.

Even more, climate change has the potential to affect agriculture through changes in temperature, rainfall (timing and quantity), CO2, solar radiation and the interaction of these elements. Agriculture is among sectors most vulnerable to the impacts of climate change; water supply for example, will be critical to sustain agricultural production and provide the increase in food output required to sustain the world?s growing population.

© Emilio Mancuso

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About underwater farming The underwater system of agriculture could overlap the problematic issue of pesticides: the closed ecosystem created inside the biosphere is well preserved from the parasites attack. No use of pesticides means to have an ecological environment in strict contact with the seawater, thus avoiding any perturbation of the sea ecosystem.

Concerning fertilizers, actually a liquid product of natural origin is applied to different substrates or to the hydroponic system to supply one or more plant nutrients essential to the growth of plants.

Further investigations will be addressed to the possibility to produce fertilizers from algae found directly in the sea where the underwater farm will be installed. In this way a complete sustainability in the life cycle of growing plants would be attained, re-using the sea products as feed.

Improvements in water management for agriculture are one of key topic of Nemo?s Garden Project. Indeed, thanks to the difference of temperature between the air inside the biosphere and the seawater around the structure, the water at the bottom of the biosphere evaporates and easily condensates on the internal surfaces.

Since the underwater farm needs an external source of water only for the start-up of plants growing, our system could be useful for those locations far from the bodies of water available (i.e., seas, lakes, aquifers, etc.).

Any product that is difficult to grow in harsh environments would benefit from the alternative agriculture system proposed in the Nemo?s Garden Project. However, the limits of what can be grown are yet to be defined.

Further researches will be addressed to understand the types of vegetables suitable for the underwater agriculture. © Nemo's Garden

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This year marks an important event for Nemo's Garden as it officially joined NEOM as part of its FOODTECH Accelerator project in KSA. © Nemo's Garden

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NEMO X

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Shaping the Future of © NEOM

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© amazon.com

To Boldly G row: Finding Joy, A dvent ure, and D inner in Your O wn Backyard O ne of t he Best Books of t he Year

A love-letter to the unexpected delights (and occasional despair) of so-called ?first-hand food?? meals we grow, forage, fish, or even hunt from the world around us. To Boldly Grow is ?part memoir, part how-to guide and wholly delightful? (Washington Post).

Journalist and self-proclaimed ?crappy gardener? Tamar Haspel is on a mission: to show us that raising or gathering our own food is not as hard as it?s often made out to be. When she and her husband move from Manhattan to two acres on Cape Cod, they decide to adopt a more active approach to their diet: raising chickens, growing tomatoes, even foraging for mushrooms and hunting their own meat. They have more ambition than practical know-how, but that?s not about to stop them from trying? even if sometimes their reach exceeds their (often muddy) grasp.

With ?first-hand food? as her guiding principle, Haspel embarks on a grand experiment to stop relying on experts to teach her the ropes (after all, they can make anything grow), and start using her own ingenuity and creativity.

Some of her experiments are a rousing success (refining her own sea salt).

Others are a spectacular failure (the turkey plucker engineered from an old washing machine). Filled with practical tips and hard-won wisdom, To Boldly Grow allows us to journey alongside Haspel as she goes from cluelessness to competence, learning to scrounge dinner from the landscape around her and discovering that a direct connection to what we eat can utterly change the way we think about our food--and ourselves.

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CLP CBD Contamination New Peer-Reviewed Research Finds Concerning Mislabeling and Contamination in CBD Products Nearly 60% CBD Products Tested Found to Have Significant Potency Mislabeling with Many Containing Low-Level Heavy Metals and Phthalates Contamination, Raising Alarms for Consumer Advocates. © Kimzy Nanney

DENVER? October 3, 2022 ? A recent landmark study published in the Science of the Total Environment journal by consumer advocacy organization the Clean Label Project, University of Miami Miller School of Medicine, and Ellipse Analytics, highlights the results of testing 516 commercially available over-the-counter CBD products and 121 unregulated edible CBD products.

Samples were lab-tested for the presence of heavy metals, phthalates, and potency levels.

Nearly 60% of CBD products tested were mislabeled, with significant discrepancies between the label and actual potency. Tests found that 40 % contained less than 90 % of the CBD indicated on the product label, while 18 % had more than 110 %, and only 42 % of products fell within ±10 % of the CBD claimed on the manufacturer label.

Edible CBD products tested found trace amounts of heavy metals; lead in 42 %, mercury in 37 %, arsenic in 28 %, and cadmium in 8 %. Four edible CBD products exceeded the California Proposition 65 threshold for daily lead consumption of 0.5?g in two servings. Heavy metals are naturally occurring elements with multiple industrial, domestic, agricultural, medical, and technological applications. In larger amounts, they can become toxic or dangerous. Heavy metal toxicity can lower energy levels and damage the functioning of the brain, lungs, kidneys, liver, blood composition, and other important organs.

Phthalates are widely used chemicals in plastics; they are known hormone disruptors and have been linked to endocrine disruption; research over the past decade raises concerns over their impact on human health. The percentage of products with detectable amounts across the four phthalates ranged between 13 % and 80 %.

Pervasive low-level contamination of edible CBD products and the substantial discrepancy of product label potency underscore the need for tight regulations for CBD product label integrity to protect consumers and this burgeoning industry. ?The demand and availability of commercially available CBD products have grown substantially, much of that demand generated by medically vulnerable people. It?s critical that the FDA acts to provide consumers with confidence and protection against unnecessary risk.? said report co-author and Executive Director of the Clean Label Project Jaclyn Bowen.

Colorado-based Clean Label Project (CLP) is a national nonprofit 501(c)(3) organization with a mission to bring truth and transparency to food and consumer product labeling. CLP is committed to changing the definition of food and consumer safety through data, science, and transparency.

Go to https://www.sciencedirect.com/science/article/abs/pii/S0048969722052093# To review the study results.

This study was funded by an independent educational grant from Greenwich Biosciences LLC (a Jazz Pharmaceuticals Company).

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© FIFA

FIFA World Cup? Campaign, Directed by Iconic Filmmaker Michael Bay, also Features Soccer Legends Mia Hamm, Brandi Chastain, Javier "Chicharito" Hernández, Julie Foudy, and Tim Howard and EncouragesFansto Get Behind Yellow and Red Cardswith Free Bagsof Chips PLANO, Texas, Nov. 15, 2022 /PRNewswire/ -- For years, fans from around the globe have argued about whether the sport is called football or soccer. Frito-Lay, the first-ever salty-snack brand sponsor in FIFA and FIFA World Cup? history, is fueling the debate by bringing together a roster of global sports icons, including three-time FIFA World Cup? player David Beckham and American football legend Peyton Manning, to kick off the next phase of the brand's ongoing FIFA World Cup? campaign.

Is it Soccer or Football?

To Find Out, Frito-Lay Asks David Beckham and Peyton Manning to Settle the Score

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The new "Soccer or Football" commercial, directed by legendary Hollywood filmmaker Michael Bay, premieres nationally today and will run on both television and digital throughout the duration of the FIFA World Cup? (Sunday, Dec. 18).

"Frito-Lay is rooted in bringing real joy to our consumers, especially through our sports partnerships," said Brett O'Brien, chief marketing officer of Frito-Lay North America. "As soccer grows in popularity across North America, we hope to make the tournament even more fun with the limited-time Lay's globally inspired snacks and now our FIFA World Cup? campaign. We are thrilled to collaborate with Michael Bay, David Beckham, Peyton Manning and this incredible group of sports icons to have some fun with this age-old debate and remind people to not forget the chipsasthey watch the FIFA World Cup?."

So, isit Called Soccer or Football?

"Soccer or Football" sets out to help settle the score on one of sports' oldest debates with the help of Beckham and Manning. The spot also features a series of cameos from soccer legends Mia Hamm, Brandi Chastain, Javier "Chicharito" Hernández, Julie Foudy and Tim Howard who offer their take, reigniting the discussion amongst other soccer ? or football ? fans.

No matter which side of the debate fans are on, Frito-Lay has everyone covered with the perfect snacks that will make any watch party complete, including Doritos®, Cheetos®, Lay's®, Tostitos® and more.

The spot was created and produced by Frito-Lay'sinternal creative agency. © Menhir Salento

Snack Cards: A Game Within the Game Throughout the FIFA World Cup?, Frito-Lay launches the ultimate game-within-the-game experience. Snack Cards gives fans the chance to turn something controversial, like yellow and red cards, into something they can get behind? free yellow and red chips.

Starting on November 29th during the USA vs. Iran game, when a referee pulls a yellow card, at-home viewers can win yellow bags of Lay's. And if the card is red, they can win red bags of Doritos.

To participate in the giveaway, fans must follow @Lays and @Doritos on Instagram and be on the lookout for the first yellow or red card in select games. They can tune in to any of the following games during the group stages (with more games being announced as the tournament goes on) and watch out for brand Instagram stories that will provide links to unlock their chance to win. But fansmust act fast because the prizeswill only be available while supplieslast.

Tuesday, Nov. 29, 2022: Unit ed St at es vs. Iran Wednesday, Nov. 30, 2022: Poland vs. Argent ina Wednesday, Nov. 30, 2022: Mexico vs. Saudi Arabia Thursday, Dec. 1, 2022: Canada vs. Morocco Friday, Dec. 2, 2022: Cameroon vs. Brazil FYUZN

Jiwan presents Qatari cuisine in a new, exciting way, offering a refined menu that shines a light on local produce. Located on the fourth floor of the National Museum of Qatar, Jiwan is the second Alain Ducasse restaurant to open in Qatar. With a contemporary Qatari menu and interior designs by Koichi Takada Architects, Jiwan is an immersive gastronomic concept that takes guests on a sensory journey through Qatar?s rich heritage and unique landscape.

© jiwan.qa

Qatar's Jiwan "The Perfect Pearl" Every dish is an ode to Qatar Jiwan presents Qatari cuisine in a new, exciting way. Offering a lighter, refined, reimagined menu that shines a light on local produce. Familiar dishes rooted in Qatar?s past have been evolved with a modern twist that takes them forward to the future.

The seasonal menu, which changes to offer fresh local ingredients, reflects Alain Ducasse?s philosophy: to offer cuisine that vibrates to the rhythms of nature.

© jiwan.qa

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© jiwan.qa

Jiwan is the Qatari word for the "perfect pearl" ? rose-tinted white and completely round, with a lustre so pure that it comes alive with radiance.

From the outdoor terrace with its impressive views, visitors can look over the desert rose-inspired architecture by Jean Nouvel and the restored Palace of Sheikh Abdullah bin Jassim Al Thani.

Small dining pods are inspired by the sand dunes of the inland sea of Khor Al Adaid, offering guests the best vantage point to catch the softly fading light of dusk and sunsets over the sea.

The restaurant's design draws inspiration from the unique Qatari nature and geography, where the sea comes deep into the heart of the desert.

Over four million pearl-like crystal beads are suspended from the ceiling, gently dancing with the air or when guests move around. The subtle movement above creates an experience for guests as if they were diving under the water.A fresh take on Qatari cuisine Jiwan offers everyone something new to discover ? even those who know and love local favorites. Qatari dishes have been reimagined to bring a refreshed, refined, contemporary menu to the table.

Ingredients are enhanced through perfecting each element ? the right seasoning, the right quantities, and the right method to ensure each flavor offers its true authentic taste.

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Morgan Perrigaud ? Head Chef Morgan Perrigaud grew up in the historic port city of Saint-Malo in Brittany, France where he started his apprenticeship at the age of 16.

His culinary flair paved the way for lofty opportunities, as he joined the ranks of top chefs in Michelin-starred restaurants in Paris, London, and Barcelona.

Simultaneously, Morgan was branded as ?one of the fresh talents of French cuisine? in distinguished cooking competitions.

In a span of a decade, Morgan has established an illustrious career and now joins the team of DUCASSE Paris in Doha as the Head Chef of Jiwan. Morgan brings with him the same fervor as the young apprentice from Saint-Malo, with the expertise and culinary prowess of an Alain Ducasse?s chef, destined to charm Jiwan?s guests.

© jiwan.qa

Jeremy Cheminade ? Executive Chef Hailing from Lyon, France Jeremy?s culinary journey began at a young age when he started helping at the restaurant where his father worked.

He was soon enamoured with the creative role of Chef. Gaining his cooking diploma, Jeremy set his ambitions high, working with 3-Michelin-starred chef Gerald Passedat at Hôtel Restaurant Le Petit Nice in Marseille.

Jeremy?s career path continued via Courchevel, Paris, and Monaco where he refined his flair for flavours of the French Rivieria.

Jiwan is Jeremy?s first international role where he started as Head Chef from 2019-2021. Before joining the Jiwan team, he continued his training alongside Pierre Gagnaire, took part in renowned culinary competitions where he gained recognition and awards, and worked at the legendary L'Auberge du Pont de Collonges.

Today, as Alain Ducasse Operations Executive Chef to Doha, Jeremy continues creating dishes that are loved by locals and treasured by visitors to Qatar.

Alexandre Grimaud ? Restaurant Manager Alexandre, hailing from the city of Montpellier in the south of France, began his career in the hospitality sector about ten years ago in France after finishing a degree in Commerce & Sales. His passion to provide excellent customer service took him to Australia and Switzerland where he worked for renowned 5-star luxury hotel restaurants.

Alexandre takes pleasure in meeting and serving customers of diverse nationalities. He recognizes his work experience at Park Hyatt in Sydney, the Kempinski at Genève and the Plaza Athénée in Paris, as a major influence on how he interacts and relates with the clientele.

As what Alexandre happily shares, his ?priority is to bring an emotion to the customer so that he does not forget the place and the team!?

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A stage for great storytelling At the table you?ll discover the meticulous attention to detail we?ve paid to sourcing tableware and glassware that continues the Jiwan story.

Handcrafted plates and bowls made by artisans from around the world pay homage to the desert and the sea. Simple yet sophisticated glassware evokes the nation?s pearl legacy. Every element on the table reflects Qatar?s distinct landscape and culture.

© jiwan.qa

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FYUZN DELIGHTFUL GASTRONOMICS

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