World trip à la carte

Progressive and consistently sustainable cuisine About 50 kilometres north of Manhattan, Chef Dan Barber serves his progressive creations in an atmospheric farmhouse. This in turn is surrounded by 32 hectares of land - which is also where the ingredients for his 30-course tasting menu come from. What was still underground in the morning is already part of the dinner in the evening. In addition to this absolute freshness, Barber's philosophy also includes producing food that leaves as small an ecological footprint as possible. Environmentally friendly low-waste practices are therefore used in the kitchen. He regularly holds TED talks on this topic, and also works with seed producers to breed particularly tasty vegetable varieties.