WE WANT TO HIGHLIGHT OUR COMPETENT KITCHEN PERSONNEL MORE, SO THAT LUNCH GUESTS GET TO MEET THE PEOPLE WHO PREPARE THEIR MEALS EVERY DAY
In addition to completely new taste experiences, what makes the theme exceptional is the fact that chefs and kitchen staff step out of the kitchen and enter the dining room.
“The competence of the chefs is visible in the presentation, can be tasted in the dishes and makes a difference to well-being. In other words, it matters who prepares lunch,” says Head Chef and Product Developer Sebastian Petersen.
The dishes of the new theme have been chosen so that the chefs can walk around among the guests during lunch hours. A familiar thing from fine dining restaurants, “amuse-bouche”, which is a little hors d'oeuvre surprise that you eat with your fingers, is served immediately when you enter the lunch restaurant. You can see a chef, for instance, in a lunch line filling hamburgers with pulled chicken or cutting oven-stewed pork chop.