concept cars

AUTOTURISME
CONCEPT

Autoturismele concept Lexus oferă detalii incitante despre direcţiile noastre viitoare în design.

main menu lexus brand

INOVAŢIE ÎN
DESIGN

Această secţiune conturează câteva dintre cele mai captivante concepte de design şi le evidenţiază.

hybrid cars

MAŞINI
HIBRIDE

Există multe tipuri de maşini hibride şi toate au în comun un singur element.

lexus service

SERVICII
LEXUS

Serviciile Lexus si cele mai apropiate centre sau ateliere de service Lexus printr-o simpla accesare

INAPOI LA ARTICOLE

THE FIVE

the five

FROM A LONDON LEGEND TO A DUTCH COOK GROWING HIS RESTAURANT'S PRODUCE IN A GREENHOUSE, FIVE EXCITING CHEFS AROUND THE GLOBE CELEBRATE THE SPLENDID VERSATILITY OF THE HUMBLE EGG

KAMILLA SEIDLER

When the Danish chef Kamilla Seidler was invited by Claus Meyer, who co-founded Noma, to co-run the restaurant and culinary school at the groundbreaking Gustu in Bolivia, it was like starting from scratch, despite her training at the two-Michelin-starred Mugaritz and Le Manoir aux Quat'Saisons. "I had never come across 70 percent of the ingredients we now use," says Kamilla. Entirely product-driven, the menu evolves every three months around seasonal produce, with new ingredients – from Amazonian larvae to cochayuyo seaweed – introduced daily. "We are under a constant, comfortable pressure to experiment – you don't want to miss exploring an ingredient's potential before it disappears for another year," she explains.

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