BARS & RESTAURANTS
Another is a big eye called 1984 and is about the surveillance society , a third is a lung from a lamb that wants to tell about smoking and a fourth dish is an ice cream made of blood and blueberries served in the form of a drop and a QR- code that tells you how important it is to donate blood .
I have a naive dream of being able to change the world for the better . As a chef , today you have an enormous impact that I think we should use . But of course , the food should also taste fantastic , we want to give the guest something they have not experienced before , says Rasmus Munk .
Today he has a team of 102 people where a large part consists of scenographers , musicians , visual artists , graphic designers , and industrial designers .
In part of the performance , the guests are taken to a large disco room in bright pink where you can dance to music by Barry White , or through an all-black room to the large planetarium .
My part in the concept is to ensure that the guests get food that tastes good and is exciting , I always taste everything every day before it goes out to the guests , but I am also very involved in the cultural , visual experience and how everything interacts , he says .
He designed the restaurant in a large hangar-like building on Refshaleøen , a room that was previously used for the stage construction for the Royal Ballet .
For the inauguration , he had invited his great idol Ferran Adria , the man behind El Bulli , the restaurant that changed the culinary world and still stands as a model for many chefs around the world .
Ferran Adria said after the evening on Alchemist ; There are only five or six places in the world that can do what Rasmus does here . This has been one of the most exciting meals I have eaten in the last ten years . Rasmus has a lot of hard work ahead of him , but if you continue like this , he will be a reference for others for the next 20 years . “
Of course , he is right . It feels like we are only at the beginning of what this can develop into , says Rasmus Munk .
So , there is this thing with provoking the guest . Chicken cage with a foot from a chicken sticking out , the big eye , the lung from a lamb , or the tongue . Or plastic-like food to draw attention to the growing plastic problems in our oceans .
It has probably happened a couple of times that some have been upset and left . But it ’ s not about upsetting the guests - it ’ s about getting them to think about how
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