Restaurant of the future
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What is on our plate in the future? Will we soon be putting meat made from air on the barbecue? And do we drink potato milk for breakfast? You can see it in 'Restaurantvande Toekomst', a new TV program from KRO-NCRV. In the six-part series, presenters Sosha Duysker and Anna Gimbrère, together with chefs Marleen Brouwer and Dennis Huwaë, compete to prepare the most popular dishes in the Netherlands with future-proof ingredients.
Fried rice is central. We like to eat this dish in the Netherlands. That is why Anna and Sosha are looking for ingredients to make this dish future-proof. Anna is investigating whether she can use cultured meat in fried rice. This Dutch innovation will ultimately take her to the other side of the world. Sosha opts for a fried egg made entirely from vegetable products and discovers a surprising replacement for rice in the dry climate of Senegal.
