High-end dining 2020 A bold prediction

Just like every other industry, the world of fine-dining is about to transform considerably. Robotic chefs and 3D-printing will soon make it possible to have Michelin level dishes served in almost every restaurant, and at a fraction of the cost of your average Noma or Fat Duck experience.

As a result, fine-dining restaurants will need to reinvent themselves to continue attracting their patrons.


Created with images by City Foodsters - "Wild venison from Hokkaido, one shot killed, pan seared, 220 degrees in the oven for 3 hours, cooked over 20 times in and out of the oven, Belgium black beer sauce, sherry vinegar, burdock root, venison stock juice, yam potato with hazelnut paste, Japanes"

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