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.

Credits:

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"

Report Abuse

If you feel that this video content violates the Adobe Terms of Use, you may report this content by filling out this quick form.

To report a Copyright Violation, please follow Section 17 in the Terms of Use.