put out a program to go and. have you now let us know if you have the asians magazine for into the march from the free week and looking to the future fund w dot com science and research before you show. everyone in welcome to another edition of euro max today we've got an assortment of coal in their retreats lined up for you here's a look at what's coming up. to the table on a roast from slovenia was named the world's best female shop. off the rails we find out what's coke and had a roller coaster restaurant in vienna. and from the catwalk of london the

pastry chef turns high back into sweet delight. we start off the show with a portrait of the world's best female chef of two thousand and seventeen at least that's according to one restaurant guide i know wash hails from slovenia and was on track to become a diplomat but destiny had something else in mind for her a few years for a few years now her restaurant he shot franco has attracted foodies from all over the world now reaching her level of success takes dedication and sacrifice we sat down with her to hear more about how she does it. these creations are almost springtime menu of the best female shaft on the planet deep fried spinach with. in jerusalem artichokes. chicory and flour.

cuisine which for its creator. also means juggling professional life with a private one. imagine that when i'm in the key turn like sixteen seventeen hours i'm not with my children and they missed me and when i would make to them everybody's screaming we're. talking to people like avoiding clients and there is again someone missing us and so there is always someone missing a woman. and cokes but he sure frank a restaurant located in ca buried in northwestern slovenia near the border with italy ninety percent of diners come from outside the country to savor her creations . her parents never considered the idea of their daughter ending opposition after a former youth skiing champ at the age of eighteen she moved to italy to pursue

diplomatic studies she's fluent in fine languages a chance meeting with her later partner walter comma changed everything instead of becoming a bureaucratic process she also took over his family's restaurant father a widely respected doctor was initially shocked. i do not regret really sometimes when i'm really for protected and i understand that i really don't have even thought and i would like like to go to bed at nine with a good book and have a good read to them if they maybe i missed them all my life. and at the start there was no indication that she would ever make it she had no formal training but she and her partner collected ideas for recipes on their globe trotting travels the first customers found the results to experimental leaving the

two struggling to keep the restaurant open. writer and food critic boss chan a partner has been following and his career from the beginning. to her kitchen is interesting because she is coming from the other parts she's not really definitely perfect and thinking about how these techniques can can be developed in the creative dish i just started i want to do there and i just try how i can achieve that. almost all the ingredients come from this. surrounding regions in the slovenian. with fruits and vegetables yet to sprout and gardens several times a week. is dispatched to go foraging right now for fresh herbs and wild vegetables in the form for berries and mushrooms there's a long tradition here for cooking with wild terms but i know her or she is determined to find new plants and the romans the plane that amaze me really was

left here and made it through. the play and that goes oh yeah when you pass by really think but when you know how to use it you can turn it into a favorite and it has a very distinct flavor abita element. and in addition to the greedy unspoil most all of the wines likewise are from slovenia water crab or select some to match the menu. and have tried on some of the best restaurants in europe as part of the tasting and testing learning process. it's given way to their recipe for success. the equal part of the story is always the service and the wine story and in our case also did she sell it and these are all little things that people forget to talk about but you know you say he may

share on the world is better than the chef on the world these but who speaks about best service but the world of gastronomy remains very much on my own dominating. those women who is like an a rorschach do manage to emerge from the shadows of men a few hundred far between. she wants to be an example for her colleagues to follow . be a push. to say that i work and on making a profit commission a professional. private life because this would make me happier and. better. to make their customers from around the world happy a two in this case by a woman who has become. kind of. next food porn now for those unfamiliar with this term it's mouth watering images of

food posted on the internet instagram for example is flooded with such photos under the hash tag food porn and now some social media users even attempt to outdo one another with pictures of aesthetically pleasing and often very healthy food now these may seem like harmless pictures but for some restaurants the photos are actually influencing how they do business. i mean levon chicken. this. green smoothie bowl they all have their minutes of mouthwatering fame on instagram perfectly arrange food photos all trendy on the internet. a favorite subject is poles with as many colors as possible the daddy longlegs cafe in munich serves them up for real food that's both healthy and visually appealing is the main idea.

our customers have high expectations for these polls they have to look nice and be worthy of instagram. so it's very important for the bulls to look appealing. to some customers pick out lots of toppings just to make them that way personally i've noticed that it has turned into a media experience. in the cafe has both smoothies and bowls on the menu in response to demand strawberries are nice complement to fresh mango. as is baby spinach nestled with shredded carrots in addition to taste and quality ingredients the art of the arrangement is important this has. to lay everything out symmetrically any space the banana slices evenly and fan them out nicely forming rows is always a good idea symmetry plays a big part. no longer exclusive

cuisine patrons everywhere are more demanding and restaurants are reacting it's ironically called food and that's one of the instagram hashtags that attracts fans food blogger. posted her first column every photo in twenty twelve now she has nearly two hundred fifty thousand followers. when i cook and prepare a dish for a photo shoot i always imagine the pictures i'm going for in. events that size the human ego being so i think about the angle i want to shoot from but i'm not in that in turn influences the styling or even how it shapes certain foods. for me. the twenty two year old is now a food blogger by profession she earns her living from a cookbook and from sponsorship but the job is in d.c. it takes hard work to make a dish she would be attractive especially when her materials are payless baracus and cucumber for a cheap piece salad without cookies for dessert. dorothy

for a dash. just what makes it click for many people. who knows what factors come into play when we look at food. i'm sure something more is happening in our bodies and it's just more fun when an arrangement looks nice. feeling that a whole new value is being attached to food. and more effort is going into the preparation cupcakes like ornamental cacti and in all colors of the rainbow. cartoon characters in the front but those are also popular but a rainbow colored cheese sandwich raises the question is. their. dishes are not for us we want the food preserved their origin a strawberry ought to remain

a strawberry it should just look nice and be fun to eat. and it should be healthy that's part of the trend that the long legs both include simple food ingredients like the highly prized eat berries and the nutritious and the engraving can watch. one place to go for vitamin rich fast food juice three in the owner's safe mixes smoothies and juice since he may experiment with spirulina and serve it up in test tubes for its adventurous berlin patrons but even so he doesn't like doing things just to show. we humans are visual creatures. and utilize that. i'd say that things they don't have any real substance and just work with the superficial is that it will disappear from the market relatively fast. so these rainbow colored unicorn noodles may be doomed to extinction but even in the digital

age the old rule still applies don't play with the food. but i think right now when i was growing up it was popular to get your food delivered to you in your car from someone on roller skates well there is a place in vienna austria where your meals are also delivered and an usual way the roller coaster restaurant based at the city's amusement park has become one of the end of major tourist attractions and just like it sounds after you order your food loops around and around before it finally makes its way to you know this isn't a place to go if you're looking for a quiet night out by that is definitely the place to go for a unique experience. thrills and excitement on a roller coaster at vienna's prata amusement park not too far away dishes loop the loop on their way to the tables of a roller coaster press truck thanks to

a catapult mechanism and gravity. fed me yeah i like it it's really something new i've never seen anything like it. there's definitely amusing and fun now it's something new a new generation of restaurants sort of speak to the base i like the way the food comes down like on a roller coaster it just wishes down this it's great that the lids are securely fastened so nothing spills. the meals are sent down the tracks to diners by robots in older roller coaster restaurants that task is still done by the human employee. in a restaurant the robots even serve up cocktails. it's not an easy task to teach the art of mixology to machines. and mom

along put the cart girls in jam jars with lids that twist shut the fuck away have to tell the robot to open the jar and then safely close it again so it stays closed center also as to shake the jar to mix the cocktail. and teaching of the movement of twisting the live shot took about a week i think. with our. guests place their orders using a tablet computer the burgers are especially popular. the first roller coaster restaurant was opened a nunberg in two thousand and seven a location and hamburg followed three years later guests in abu dhabi also appreciate the high tech beyond the. the. location there's not much opportunity for cultivated conversation the music is loud and there's plenty of entertainment including light shows.

the robots dance for the guests too. despite all the technology the roller coaster restaurant also still has human service staff they do more than just bus the tables. yes can actually and do service explain to the guests how the templates work we show them to their tables and we're always there to enter questions not just because they're robots here doesn't mean we have less or more to do. you know what i mean that's cool so if you're looking for a new sort of gastronomically experience a roller coaster restaurant might be coming to a place near you soon. right time now for something to drink for most is an essential ingredient for a classic martini or for the perfect manhattan but in the high art of sophisticated

cocktails it almost always plays second fiddle while on its own as an aperitif it hasn't quite worked out in the past but that looks like it could be changing three young german guys have created a high quality vermouth that sets the bar a bit higher. vermouth is making a comeback although to be honest it never really went away remove has long been used as a basis for many cocktails but now it's back as the main event for months bitter sweet taste is complemented by a little tonic or soda water or sparkling wine. and people are starting to show interest and ask about it again. in the one nine hundred eighty s. and ninety's removes reputation was more bad than good but it's getting trendy and the guests are asking for it more and more. it's nice to see. a german label writing the new vermouth wave from berlin it's the brainchild.

he's convinced german wines make an ideal foundation for a good vermouth. brandy distillery is located some eight hundred kilometers southwest of berlin in the black forest here finish and. develop the recipe for bell says our vermouth drawing upon the rich traditions of their family business. two ingredients are a must seventy five percent wine and wormwood. the rest is a matter of individual taste the brandy makers have more than one hundred herbs flowers and barks to choose from to extract the flavoring agent they stick the ingredients in alcohol or oil. the hundred twenty puzzle pieces can be combined in different ways depending on where they're extracted warm or cold with a lot or

a little alcohol so i have to find the five ten fifteen or twenty that go together with the one i'm using it's an incredibly complex puzzle but can drive you crazy. successfully marketed the first sweet vermouth in seven hundred. other makers followed suit with their own recipes. popular. in the one nine hundred sixty. favor cheaper brands with artificial flavors. opportunity for their. natural ingredients they simply mix the flavor directly into the wine but the extracts and their proportions are top secret it's the result of taste testing. from the start our priority was the highest quality that goes for all the ingredients we. don't oxidise our wants to

death meaning we don't neutralize their taste. rather we work with fully barrel aged wines from the vineyard and process them fresh and fruity the flavorings we add with our botanical extracts are meant to redefine the wine and not ruin it. this is the. vineyard and the french it's a purveyor to the german president every year. has to appraise the new vintage just the recipe for the remove the changing quality but the hardest part was finding a. willing to take part in the experiment. is the trend going more and more in the direction of the move which is driving out the common friends we know from previous.

has a lot at stake on his experience. he quit a secure job and moved. now he scours the vineyards for the right one to serve as the base for his. it only works through personal connections i don't want to just. up leftover stock i need a good wine that's right for a product. has already earned an array of gold and silver medals removed is slowly but surely coming into its own once again. two things that normally aren't put together are high fashion and desserts but a pastry chef and london has successfully combined designer fashion with his tee time treats are inspired by high fashion trends handbags shoes and dresses are just some of the edible treats which he serves up. a ruffle skirt by jason wu turns into

a coconut cherry dessert with a cookie leg and these high heels by nicholas kirkwood become a chocolate cake with silver b. . this edible what caught your eye is the brainchild of. for over ten years this top london pastry chef has been turning catwalk creations into food like this designer bag by most tino. the most challenging part of this is that creating something that's known edible into an edible item people see a handbag i see more of a an orange flavored sponge first and then i go yeah it's and but that's going to be. a victoria spartans with orange concord mixed into it. calls his arch pretty tough chic the traditional british afternoon tea but he dressed up it's sort of daily at the barclay a five star london hotel for around sixty euros a head to his sweet treats are inspired by top designer brands. in.

fashion and food things they have a lot in common first is the visual thing if you look at the dress it looks beautiful the flowing everything the colors are bright so then you put the dress on and you get the feel of the dress and it feels really right and this is for me like it's pretty much like when you the desert is out that you get that feeling in your mouth that. this passion runs in the family he learned the skills from his father who was a pastry chef in canada. more like he had has been working at the barclays since two thousand and seven a luxury hotel in knightsbridge and a stone's throw from sloane street which is lined with the designer shops that inspire him. the shape for me and the callers is the first thing that i look into a shoe like you know what if it's you know it's got a details on it and it's the shape is slightly different from here. it will show

this is exactly what i look for when i try to create a credible tea cake and in this case look as you can see in this blue one here the colors absolutely stunning i really love the blue berry cake for sure yeah. his ideas come to life in the cold room of the hotel kitchen a new afternoon tea collection comes out twice a year. on the show says his ideas for the next spread fashion labels often sent him photos to use as a guide or sometimes even the real thing. when we did the exclusive the afternoon before just to meet you i had about ten thousand pounds worth of shoes and handbags on this table i was the most popular guy on this building everybody near me. now a book features his most successful concoctions from ten years of practice fourteen with more than twenty recipes some harder than others. but his manado blahnik cookies are classics they often feature in the master classes where i

teaches but any aspiring chefs wanting to try to make these at home well how to do so without his custom made tools. special company to create this sense of this cutters actually. so what i do is use dried on a piece of paper and fax it to them and then they send me a card within a week. to something labrat ice ginger cookie is finished layer by layer with various details including edible silver platter recipes like this can take more at several months to perfect. it's not always like you do it straight away and it's done no sometimes and that's why we do some tastings you know like i mean no i put it all together to get the team together and then we taste good stuff and get the general consensus on what how everybody feels about you know like the flavors of and everybody thinks that it's true swedes are true you know they can use more sugar or less whatever then we work on those recipes. develop them and make them

better creativity engines and a lot of attention to detail the key ingredients to move sweet success. with all this food drink and desserts it is now time to go get something to eat and just a reminder before we go you can always check out our website to watch any of the reports again or follow us on social media for me and the rest of the crew here at your max as always thanks for joining us and policy again tomorrow. on the next episode of your america special artificial intelligence we take a look at creative robot. artistic expression why polish artist only covers every single crochet work.

and creative statement that austrian artist builds muscle powered sports car all this and more next time on jerome x. special.

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