Pastorale, the restaurant of Belgian chef Bart De Pooter, has long been a part of the Flemish gastronomic landscape. The culinary craftsman sees himself as the purveyor of a dining experience aligned with the laws of nature. His “Biotope” concept is the ultimate embodiment of this philosophy.
Enrique Olvera, Mexico’s most prominent culinary ambassador, wants the world to better understand an unassuming ingredient: corn. In his restaurant Pujol, a tasting menu is dedicated to the modest taco, cooked from a corn tortilla, served according to the Japanese "omakase" philosophy.