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tv   Euromaxx - Lifestyle Europe  Deutsche Welle  August 15, 2018 12:30am-1:00am CEST

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both people are in a different state shaping their nation. and their continent africa. the stories of how to move the tional change makers taking their destinies into their. w.c. t.v. series from for a couple. d.w. dot com africa on the move. everyone welcome to day special edition of euro max with things a guessing tasty is what's on the menu. what's convenient fine dining fifty meters above the ground. old couple bringing together
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pastries and footwell on film in paris and. going green visit an english restaurant that meets the zero waste targets. we start off with a rather unique fine dining experience when davi guys all first told people about his idea for a dinner in the sky they must have thought he had his head in the clouds hosting a gondola fifty meters up in the sky and serving meals and it was a tough sell but he's backed it up with success he's served customers in over forty countries since then to rave reviews we visited him in belgium where the idea fussed took off. when do dinner guests have to buckle up. when the meal is served fifty meters above the ground. like here above
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and. michelin starred chef served their creations high above the ground for dinner in the sky like this one. it's amazing it's the best there it is. and a beautiful experience good night. but it takes more than the average preparation time before guests can sit down to their dinner in the sky experience which three hours earlier. the kitchen personnel are putting the meal together. everything has to be perfect the pressure is on but. he's been staging this epicurean experience from more than ten years. ago i didn't find anyone to wow good girl for me that's the good idea everybody but to be crazy it's me.
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so that was the biggest. even. maybe there was a business to do with. it was a niche market with a view of the pulsating heart of london. picturesque hills. of a vast beach with the sea stretching out beyond. his business partner have hoisted up their cables in over forty countries around the world the ten year anniversary feature ten tables cater to simultaneously michelin star chefs. back. and for. most of the guests have been invited by private companies they prepare for takeoff. no reason to be afraid to have two more drinks and i'll be fine i feel safe feel very stuck in here so it's
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a fall out of years. and up they go sixteen steel cables pull the seven time gondola interview the organizers say they haven't had a single mishap in all these years. even so olivier defamed one of the belgians find chefs is trying hard to overcome his anxiety this is his first dinner in the sky my friend the fights because normally even on the stairs have guts so most afraid of heights so it's really a challenge but like here we are outside the direct contact with the customers they all squishes we in that they entertain me as great. in the meantime his team members get the next course ready all the dishes have been prepared he just has to warm them up and garnish them but given the view to the guests even pay attention to their meal. for me myself i enjoy the view. ok i do it already for six seven years so we get used to it but first time in
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turkey it's also for me a new view. but it's not competing with do i think we need to do it it's a very exclusive affair to obtain one of the company's places at the table guess must book six weeks in advance and pay around two hundred eighty five euros and is it worth it. just to get there and they're here and it's really nice don't go to them it's amazing to see the answer it's so. delicious and amazing view and it doesn't get more cruising than this. now to an instagram stop. who is gonna get a huge number of followers documenting food and foot web todd spiegel is a graphic designer and pastry enthusiastic living in fronts on his instagram page he artfully combines his two favorite things the most creative pastries in paris
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with fantastic footwear he has a keen eye for colors and textures and has even published a book full of his photos of food and footwear let's find out how and why the two things first appeared in one frame. colorful and a little crazy pastries in every shade imaginable with shoes to match the photos highlight the rich variety of the paris patisseries and the fashion world. their creation of the taj spiegel he tours the patisseries of paris in search of inspiration. a dream job for a man with a sweet tooth. every two minutes you have a you have so much places you have so much places to get inspired by it changes all the time and it's really like this is why i said it's
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like living there because it's really a part of your daily life here originally from israel town used to be a graphic designer but retrained as a pastry chef when he first came to paris a couple of years ago he was fascinated by the colors textures and geometric patterns of the deserts today he's looking for a pink pastry. and this muck around is filled with rose petal cream leaching and fresh raspberries which. tile usually takes his photos right outside shops he tries to get a neutral background so the entire focus is on the pastry and the shoes. then upload the photo to his instagram account deserted in paris i think the idea for dessert paris started by accident when i was exploring the world of paris and i really wanted to remember each. try so i took
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a photo and one day i discovered that the cake that i bought was an actual issues i try to take a photo people really liked it and from there on it it's all history. almost every day he posts. it's a new shoot pastry. sometimes it looks like a snapshot it looks like something very easy but actually there's a lot of work behind photos creating the photos in visiting the chefs and visiting places but i always make sure that there is like a variety of places of colors of creation so each day will be different it will give you a totally different aspect an experience of paris. no easy task especially as he always needs new shoes he now has over two hundred pairs and he's constantly buying more each pair needs to be especially colorful he's a regular at this paris boutique and i know exactly what he's looking for.
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my love for shoes started way before back when i was living in tel aviv. as a graphic designer i always had this appeal for very graphic and call for shoes so i was collecting them and when i came to paris i discovered there's like more colors and more shapes so it's just group with dessert in paris his latest purchase is immediately turned into a photo. you know knows lots of pastry chefs in paris who provide him with cakes blanch is one of them towel used to bake his own pastries but now he focuses solely on creating photos by instagram that's where our first saw his work . for the so this is. smart you know. we were thinking he is doing something new you know because he's not only thinking picture of kate and get the idea to take a fake with
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a sense of truth and i said yeah like you know his first mango pastry soon appears on towns instagram account matched with yet another new terror shoes. recently published his own patisseries book featuring the best of the seven hundred plus fun times. i think the cakes there are always more graphic or more different would get more attention. for example. i had. it by phone and that one went like crazy or the rubik's cube bites illegal day so it's always like you fish if create something that's a little different and something that people are not used to see it will go through the roof but they think like a usually people are so happy to see creations from paris so i can say that most pictures are considered successful. pastries and shoes clearly a winning combination.
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another person who knows how to create winning combinations is usually our comp she is the head chef at the restaurant unless fed counsel near cologne and the youngest german female chef to be awarded a michelin star getting our hands on the coveted accolade at age twenty seven the rising star in germany's cullen every scene was inspired to start cooking after experiencing different cuisines during childhood holidays let's get a taste of what she can cook up. beneath the mint yogurt foam are scallops resting on a bed of eggplant moose. lamb with chickpeas crunch pistachio pomegranate cream and a persian lemon sauce. tuna and a chinese and pastry pockets and finally the dessert of olives and chocolate.
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germany's youngest female michelin star chef often adds an oriental touch to the dishes she creates. her fascination with arab culture and cuisine began when she was a child which was not so long ago given that she's now just twenty eight. years of emin him in well if we had not always gone to the orient on holiday perhaps i wouldn't be so interested in all these countries perhaps i would have trained to be a chef who knows that man is what i saw there is that grandmothers and mothers were dried chillies on the roofs of their houses and grind them and invest a lot of love that's what we do in our kitchen we cook with love otherwise we could not survive and that's what sensitised recently wrote a few. calm works at the restaurant in the fifteenth century mirthful carful west of cologne she became
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a chef almost by chance. yes but i used to go with my grandparents to nice hotels and i really liked it there so i did an internship at one i wasn't so keen on waiting tables and the girls were often catty but the kitchen was really cool i could try my handed everything they liked to me i'd only been interested in food and whenever they sent me into the cold room i always came back with the right stuff it was fun that just passed my. last year out of the blue she was appointed head chef at liz felt she was recommended by her predecessor within her first year there she cooked away. to mission florrie yet as if down to the first hour was a huge surprise my biggest wish had come true since the day i started training i had been dreaming of that and working toward it always pushing myself has come back and when i heard the news it was like a huge weight off my shoulders. i was each of us for the first time in my life i
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couldn't say a word to him before people asked me how i felt not a word about me and. she's created a friendly atmosphere in the kitchen. it's like a new york he added i'm going to play good but. it's common knowledge i'm often chaffed on a lot depends on the head chef it's always called here of course i can also occasionally get man but rarely were more friends than colleagues but if i do have to be tough it is hard harder than if i headed a team of thirty were everybody just does his or her thing is does and in my. view your comp is ambitious and relishes a challenge one for anxious to get younger people to appreciate really fine food she works long hours and has little free time. and effective antidote to the hard work is the daily job at midday like ups you can switch off and think about things
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afterwards you feel free and refreshing. at the rate you'll be a compass going just about anything is possible. now to a report that proves nearly anything goes in the restaurant business and dining rooms all around the world guests are entertained with three dimensional video animations thanks to the belgian office team skull mapping they design custom video animations for restaurants and bars in one of their projects called lip pity chef a tiny cook appears on the table. prepares various dishes for the guests the team is now does preparing. to do morey real cocktails are also served. images that look incredibly real projected onto the sculpted surface of the. moment possible thanks to three d. video technology the film is the brainchild of belgian video arsonists onto
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interbank and philip staircase. guided me was to make a like a bart but not just a normal bar but also to put a party like a sculpture because a bar is usually flat so just to make it come alive more a look more treaty the latest project is called cocktail factory video or sharon and her child's bars on that corporate event no it's this is the this is what so far. for me this is a first i've never seen anything like this it's a great idea tali it's like feel it's a sculpture it's a scenery it's like an entire package deliver it's not just visuals it's actually started happening in front of your eyes that what's your real life. so nothing posted their first video in a pretty show online in two thousand and fifteen since then has received millions
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of clicks on social media sites like facebook. well you and me. know. that. it's nice to have to create a small world. in missionary row and and to yourself and to see and do this and in the case of the pretty sure for the pilbara it's like a small guy in a bigger world so that's that's a lot of fertile and. so nothing celebrity is to restaurants an event organizes all
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of the wild. in this video the chef follows in the footsteps of marco polo and this is part of a meal with several courses it's on show in several restaurants around the world. so the belgians off can also be seen in galleries the gallery invasion video features a monkey pursuing a graffiti artist. the video artists used a rotating narrative for this animation it enabled them to project a video throughout the entire. wild remake it's very approachable and it's for all ages for all ages you know everybody can hear stories of and that's i think that's also very warning for us that so many people different kind of people from different kind of layers of society enjoy your work so. the virtual world and just created on the computer
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acting talent is also called for. so many of their videos come up in use motion capture a technique that captures human movements and portrays them three dimensionally on the computer. the artists then place the figures in the virtual scenes and processed and. the special thing about the cocktail factory project it's a fact that it's projected onto a handmade three d. landscape. i mean we're really we love to experiment with every new project we're doing and i learn something new when i find a new technique and at the end of the day tell a story in a new way. three d. video and come on there highlights not improved it's a winning combination and now we just have to wait and see what that pretty shaft
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is up the sleeve for the future. on next restaurants is thinking of future generations with their recycling initiative here in germany for example every single person produces more than six hundred kilos of waste. every year the silo restaurant in brighton proves that less waste doesn't have to mean less taste the own a dog list mcmasters worked out a way to ensure nothing is thrown away in his kitchen so you won't see any bins at silo but there's plenty of great food. this is the sino restaurant in the southern british coastal resort of brighton it features naturally produced local cuisine but wait those small silo is the u.k.'s first zero
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waste restaurant its owner and head chef doug master worked for years in gourmet restaurants and saw firsthand how much food is being wasted waste is a product of grading everything and putting stars on everyone the elite you know and that makes people obsessed with perfection perfection does not exist and waste exists largely because of this naïve. chase for perfection you know throw it away because it's not perfect but it's brilliant what's wrong with brilliant. sino offers a diverse menu of high quality dishes and serves only organically produce meat and fish. all the other ingredients are old gammick as well fresh and seasonal mcmaster works with local providers who deliver food that
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comes in recyclable containers instead of disposable packages so there's no garbage the menu changes every day depending on the projects available. if an item can't be delivered without packaging the team will just make it themselves like cram fresh. all flour the restaurant has its own mill. we can also buy big amounts of grains from local farmers. less packaging and a bigger amount which is with its delivery. they bake their own bread fresh every day. the restaurant also has its own composting machine to process food scraps afterwards the organic material is
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distributed to local farmers. to open a zero waste restaurant is very stressful it's very stressful because the industry is very. very industrialized there's lots of middlemen there's lots of processing and there's lots of packaging all of which are not zero waste and that goes against what we do. very difficult when the infrastructure is in place it becomes easy. zero waste has become a popular concept one of the first people to call attention to it was french blogger baird johnson in her book zero waste zero waste lifestyles are attracting a lot of attention on the internet more businesses are taking a sustainable approach to production for years swiss upcycling pioneer has been making hits to handbags out of used truck tops now the company is exploring fabrics
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that are biodegradable. so that old outfits can be. one of our company's basic concepts is circular thinking we want to create products that are based on available resources or create products that can be maintained within a closed circle process after helping mankind that's the kind of thing that inspired doug mcmaster many of the furnishings in his restaurant have been after cycles. side aims to provide its customers with sophisticated delicious food and to do it without producing a lot of waste it's also a good way to get people interested in the idea of sustainability. i want to make these things attractive i want to make them exciting i want to i
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want people to want to be sustainable because it's delicious because it's the right thing to do because it's fun even because it's the future now you don't do that you don't achieve that by making it boring and you know fear mongering people into like we must be sustainable you do that by making them say this is beautiful this is this is exciting. serving good food with a good conscience the team at silo hopes more restaurants will start toasting the zero waste concept. that's it for today we'll be back tomorrow with another special edition of your max about the now. special. heavens above featuring a hotel room with moves. to time unicorns are out and about in london town. i'm going to
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leave a german pastor at his mobile salman's join us to. inspire notes more exciting stories next time. the be. moved. the ball. moves. the ball. the ball. the body. blah blah blah blah blah blah blah
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blah blah blah blah blah blah blah. blah blah blah blah blah blah. blah blah blah blah. blah blah. blah. blah but. beata cheesey has just turned twenty and he our maker has given the sports car accomplished for his first the beach a canoe teach us how far is the beauty is growing stronger to a third generation of the models rolling off the assembly line so much of the a pressure on the beam and w. . told.
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the real talent resides. i come from there at lots of people in fact more than a billion pieces of was not just democracy believe me that's one reason why i'm passionate about people and aspirations and they can sense. the truth and the mission reporters tried to embody and after the fall of the berlin born and remember thinking at the time the sublime in bold can forward anything can happen if people come together and unite for a pool. but i do the news that often confronts difficult situations more conflict being dishonest still i see despite my job to confront godspeed as on policies and development to put the spotlight on issues that matter most on the food security question marshall nicely assumes. a not handsome achievement so much more needs to
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be john and i think people have to be at solutions my name is on mcclatchy and i walk into down a little. bit on what it. is you know i mean when you're monotonous and god knows what. goes over one hundred percent of. us all with only about a. vision of getting. it on wood. this you know i mean in your monotonous incline you know why didn't i put this on a moment and i guess. what i'm focused on him is you know what i'm with what i'm looking at you know i know what is a term in. this you know i mean in your mind or a single you are getting what a guy i don't what i. mean i'm going to and unanimous. the show could go it's as if i yes it's
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a. question. but i would have only said what i thought of going on with her being funded. by mackenzie it's as if the. rescue teams in the italian port city of jenna want continue to search for survivors and bodies amid the rubble of a highway bridge that collapsed tuesday morning officials say at least twenty six people were killed as many as thirty five vehicles were on a two hundred meter section of the bridge when it tumbled. british police are treating an early morning car crash outside the houses of parliament as an act of terrorism they say.


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