Restaurant Embraces Waste-Free Trend

In the United States and around the world, dining out is a common luxury. Getting to savor creative dishes, discovering new foods and enjoying the atmosphere of a restaurant all together make for a memorable time.

 A downside to eating out: food waste. In the United States alone, about 11.4 million tons of food is wasted each year. That staggering number has opened the eyes of chefs and home cooks to practice zero-waste cooking. 

 This up-and-coming trend led three chefs in Helsinki, Finland to open up a restaurant dedicated to waste-free cooking. Restaurant Nolla, located in Helsinki’s Design District, combines Finnish cooking with the roots of the founders and chefs, Albert Franch Sunyer, Carlos Henriques, and Luka Balac. 

Restaurant Nolla prides itself on using fresh and well-kept ingredients. 

Each dish created is carefully crafted to maximize every piece of each ingredient. Parts of an item that can’t be utilized are composted. Restaurant guests witness this process as the composter is located in the main dining area, showcasing what the restaurant is all about. Although utilized, the composter is not used as a garbage can. Before each item is tossed away, it is weighed and analyzed using a waste management software. Data is collected, what was thrown out, who threw it away and why, and is used to help improve the restaurants practices. 

The Restaurant Nolla team. 

The composter sits in the dining room. 

Nolla is a restaurant without a trash bin. You cannot find any single use plastic here — no plastic packaging, no cling film, no vacuum bags, no foil,” says Sunyar, head chef of Restaurant Nolla, “Every detail from staff clothing and napkins to tableware has been thought of. Even the gift cards are made of compostable paper that has poppy seeds in them.”  

Food is handled in a special way to ensure that Restaurant Nolla remains a waste-free establishment. From the way the food is delivered right down to how it’s stored, no part of the process was disregarded. 

We have created a box system for vegetables, fish and meat with local producers,” says Sunyar. “The boxes travel back and forth to prevent any packaging waste. We are very strict with this rule. If something comes in a non-reusable packaging, it is sent back to the supplier. No exceptions. This is the only way to make sure that people understand our beliefs and respect our practices.”

All parts of rhubarb.

Beans and crudo. 

Ice cream, berries and honey. 

Sturgeon Pil Pil.

Food is fermented, pickled and dried to ensure ingredients are stored properly. The restaurant works with local producers who help them determine the best ingredients to use, based on what is growing during peak season. 

“We use local and organic products,” says Sunyar. “The ingredients and their natural characteristics are the backbone of our tasting menus, and therefore, it is imperative that the quality of the produce is very high. These products tend to be more expensive in general, however, by using seasonal products and utilizing every part of them, our way of operating is very much cost effective.” 

The chefs set out to show people that what they have accomplished is profitable and manageable. According to Sunyar, it’s not an easy process and creating the menu does take some time, but in the end he and the team stand by what they do, and they execute delicious and visibly beautiful dishes. 

 

“It is a common misconception that waste-free practices mean cooking from products that expire soon or that making sustainable choices means that the quality deteriorates,” says Sunyar. “We do not cook from waste nor do we produce waste. We want to show that creative and great food can go hand in hand with sustainability.” 

Tomatoes, raspberry and chili.

All photos and feature photo courtesy of Nikola Tomevski.

Innovative pastry chefs around the world are presenting cutting-edge creations while respecting centuries-old traditions.

Most celebrity chefs specialize in savory courses while those who master sweets — the very dishes that put an exclamation point on any memorable meal — toil in relative obscurity. Culinary professionals, however, concede that desserts are at least as demanding and complex, requiring a greater appreciation of science and precision, not to mention artistic flair.

Paris is filled with extraordinary restaurants and pâtisseries, but Pierre Hermé may be the City of Light’s leading innovator of sweets.

Long before classic Parisian macarons (delicate meringue sandwich cookies not to be confused with American macaroons) began drawing attention worldwide, Hermé was revolutionizing the confection from his Paris studio. His audacious approach has become so trendsetting that seasonal releases of his new flavors are as anxiously awaited as the lines of haute couture turned out by the city’s fashion designers.

Anise and saffron, chocolate and foie gras, caviar and walnut. These brazen yet balanced flavor combinations represent the imaginative macarons dispensed at Hermé’s jewel box-like stores, which have spread throughout Europe, the Middle East and Asia. Monsieur Hermé’s magic also extends to cakes and tarts such as his “Ultime,” a sleek, seductive disk of Belizean dark chocolate cream and Madagascan vanilla ganache.

Pierre Hermé’s macarons may be the most elegant take-out snacks in Paris, but extraordinary plated desserts are found at the city’s Hôtel Plaza Athénée. Maintaining the property’s world-class culinary standards — it is home to an Alain Ducasse restaurant earning three Michelin stars — is Angelo Musa, a world pastry champion and recipient of the coveted Meilleur Ouvrier de France.

“I’m inspired by the changing seasons, with each turn I discover and rediscover unique flavors,” says Musa. His creations are sophisticated, but the chef has a restrained approach to presentation. “I don’t favor art at the expense of taste,” says Musa of a philosophy he has maintained throughout his career. “Finding the balance between tastes and textures allows staging to be more harmonious and attractive, and when the taste transmits a sensibility far beyond the visual, the aestheticism offers an immediate emotion,” he explains.

Nearby, on the other side of Place de la Concorde, is Paris’ Le Meurice, a lavish hotel dressed in gilt, crystal and silk. Cédric Grolet, the property’s 32-year-old pastry chef, was named “Best Restaurant Pastry Chef in the World” (2017) by Les Grandes Tables du Monde, as well as “Best Pastry Chef” (2018) by France’s influential Gault Millau guide. His desserts at the hotel’s magnificent dining room, Le Meurice, and pastries for afternoon tea at Restaurant Le Dalí have generated considerable buzz.

Cédric Grolet

Rubik’s Cube

While a serious artist, Grolet indulges his playful side in fanciful yet elegant pastries that resonate with customers. He is renowned for his fruit sculptures, confections so realistic they mirror their inspirations with incredible precision, and his interpretation of a Rubik’s Cube, a dazzling cake sculpture consisting of 27 ganache- and gilt-clad petit fours.

 

“The colors, as well as the textures and decorations, are from nature,” says Grolet of the Cube, who adds for emphasis, “This is essential.” Like Musa, Grolet’s menu is dictated by seasonality and he regularly tastes the savory dishes to ensure his finales are complementary. “This means taking into consideration the weather, having a dash of boldness and adding last-minute touches,” he explains.

Johannes Bonin

Mascarpone Cheesecake

Although innovators, Musa and Grolet are classicists at heart, while Oriol Balaguer experiments with molecular gastronomy to perfect pastries and chocolates showcased at his high-end boutiques in Barcelona and Madrid. Earning an award as “Best Dessert in the World” is a glossy study in chocolate in which Balaguer presents eight distinct textures of the sexy ingredient.

At his eponymous pâtisseries in Tokyo and Paris, Sadaharu Aoki applies classic French pastry technique to traditional Japanese ingredients, resulting in matcha (green tea) napoleons, black sesame éclairs or macarons infused with wasabi or yuzu. Aoki’s sophisticated aesthetics, displayed in both his cross-cultural desserts and sleek boutique interiors, play equally well in Japan and France.

Thomas Raquel

APPLE Brown Butter Mousse

The Japanese-born Aoki mastered his craft in Paris, but the city’s claim to being the epicenter of pastry art is being challenged as French-trained chefs scatter across the globe. At Dubai’s Burj Al Arab Jumeirah, the iconic sail-shaped structure that has been called “the world’s first seven-star hotel,” French-born Johannes Bonin turns out edible art for well-heeled guests.

“As a global culinary hub and home to diverse nationalities, the Middle East inspires chefs to put their creative skills to the test by making the most of local ingredients,” reports Bonin. Explaining his personal approach, he states, “I choose a premium-quality product, then add just one or two flavors to complement that main ingredient and give it an original twist.” At Burj Al Arab, Bonin deviates from his own French traditions, creating desserts that are fun, less sweet and relatively healthy. He believes presentation should be secondary to taste, but recognizes its power in the age of Instagram and applies his share of gold leaf at a hotel renowned for luxury.

 

At New York’s Le Bernardin, America’s most honored seafood restaurant, 31-year-old executive pastry chef Thomas Raquel is challenged with maintaining the perfection of preceding courses from celebrity chef/co-owner Eric Ripert, whose cuisine has earned three Michelin stars. Each of Ripert’s dishes tend to showcase one primary ingredient, and Raquel is similarly focused. “A single ingredient or classic dessert is the star on the plate, then I add my own twist — whether it’s in the presentation or an unexpected element — to elevate the ingredients and make the dish memorable and unique,” he explains.

Whether interpreting a classic Mont Blanc or reimagining a Black Forest cake, Raquel has a thoughtful approach to plating. “I always consider flavor first, then aim for a presentation that balances organic shapes and clean lines,” says the chef, who adds, “I want each plate to be both simple and unexpected…. I love when the plating of a dessert can offer guests a little surprise!”

 

With its salad-picking supermodels and an obsession with health, one would not expect Los Angeles to be promising territory for desserts. But The Peninsula Beverly Hills’ Stephanie Boswell is among a cadre of innovative young pastry chefs in her native city. At The Belvedere, the hotel’s fine dining venue, she is known for literally transforming desserts into works of art.

Mascarpone Cheesecake

Stephanie Boswell

Cassis Plum

Janice Wong

Boswell’s Fabergé eggs — chocolate shells hand-painted with floral designs and embellished with glitter — are exquisite presentations. “I wanted the egg to be this perfect, precious, austere thing that comes to your table and you have to smash it to eat it,” says the executive pastry chef of her edible performance art. Inside, pretenses are dropped in favor of nostalgic fillings like s’mores or Boswell’s upscale take on a PB&J sandwich. She also creates cream puffs emblazoned with pop art images from masters like Warhol, Lichtenstein or Robert Indiana, whose original work is on the wall.

 

“My work is greatly influenced by the world of art,” explains the chef, who as a kid spent every weekend at a different museum. “I heard the phrase, ‘DON’T TOUCH THAT!’ a lot and I think it made me want to create art that was made with the intention of being touched, messed with and changed by the viewer,” recounts Boswell. Ultimately, she recognized pastry was the perfect medium for that approach.

The traditions of East and West collide in Hong Kong, where chef Janice Wong — the native Singaporean was mentored by Hermé and Balaguer — applies classic technique to Asian ingredients at Cobo House. Wong creates the entire menu but reinforces her reputation as a pastry chef favoring avant-garde presentations. Inspired by the Japanese cherry blossom is a half-sphere of blackcurrant and white chocolate with a crater filled with pink foam created from red shiso leaf liqueur.

Dessert, anyone?   

Photos courtesy of Georges Biard, Angelo Musa, Pierre Hermé, Thomas Dhellemmes, Pierre Monetta, Stu Williamson, Daniel Krieger, Ryan Forbes, Cobo House, Burj Al Arab, Le Bernardin, Peninsula Beverly Hills

Sweet Spots

Burj Al Arab Jumeirah
Dubai

www.burjalarab.com

Cobo House
Hong Kong

www.cobohouse.com

Le Bernardin
New York

www.le-bernardin.com

Le Meurice
Paris

www.dorchestercollection.com

Oriol Balaguer
Barcelona and Madrid

www.oriolbalaguer.com

The Peninsula
Beverly Hills

www.beverlyhills.peninsula.com

Pierre Hermé
Paris and elsewhere

www.pierreherme.com

Hôtel Plaza Athénée
Paris

www.dorchestercollection.com

Sadaharu Aoki
Tokyo and Paris

www.sadaharuaoki.com

Style Selector
Select the layout
Choose the theme
Preset colors
No Preset
Select the pattern