once they start there's no stopping them. just starting people sentence on d w. i view on welcome today's special edition of euro max with things are getting tasty here's what's on the menu. what's convenient fine dining fifty meters above the ground. the old couple bringing together pastries and foot well i'm still 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 will 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 first took off. when do dinner guests have to buckle up. when the meal is served fifty meters above the ground. like here.

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 dinner it is. in 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 ten years. ago i didn't find anyone to. go for me that's a good idea everybody but you would be crazy. so that

was the biggest from. even. maybe there was a business to do with. it was a nice 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 ten michelin star ships. fact. in and work. most of the guests have been invited by private companies they prepare for takeoff. no reason to be afraid i will have two more drinks and i'll be fine i feel safe feel very stuck in here so i'll know her to fall out of yours. and up they go sixteen steel cables pull the seven time

gondola into the air the organizers say they haven't had a single mishap in all these years. even so olivia to fake one of the belgians find chefs is trying hard to overcome his anxiety this is his first dinner in the sky my freezer fights because normally even on the stairs have guts so most afraid of heights so it was a real challenge by like spear we are outside the direct contact with the customers they also question the way in that they entertain me as great. in the mean time his team members get the next force 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 and time they're like ok i do it already for six seven years so we get used to it but it's the first time you know it's also for me and you. but it's not completely musical i think between

if you think it's a very exclusive affair to obtain one of the coveted places at the table guess must book six weeks in advance and pay around two hundred eighty five euros and is it worth it. to get there if there is here and it's really nice i don't want to live there is amazing i love the city and spirit so. delicious and amazing view and it doesn't get more cruising than this. now to an instagram star 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 france on his instagram page he artfully combines his two favorite things the most creative pastries in paris 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. very creation of the towers should be gold he tours for patisseries of paris in search of inspiration. a dream job for a man with a sweet tooth. every two minutes you have a place you have so much places to see you have so much places to get inspired by and it changes all the time and it's really like this is why i said it's like living that but it's here 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 a designer today he's looking for a pink pastry. and this michael brown is filled with rose petal cream leaching and fresh raspberries fish. that are usually takes his photos right outside shops he tries to get into neutral background so the entire focus is on the pastry and the should. upload the photo to his instagram account deserted in paris i think the idea for this paris started by accident when i was exploring the world of paris and i really wanted to remember each. try so i took a photo and just one day i discovered that the cake that i bought was an actual

issues i tried to take a photo people really liked it and from there on it it's all history. almost every day. it's a new shoe pastry. sometimes it looks like a snapshot it looks like something very easy but actually there's a lot of work behind photos created 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 waits needs new shoes he now has over two hundred pairs and he's constantly buying more each band needs to be specially colorful he's a regular at this paris boutique and they know exactly what he's looking for.

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 shape 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 blanche is one of them child used to bake his own pastries but now he focuses solely on creating photos by instagram that's where brownish 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 with 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 pair of shoes. recently topless tees and 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. my phone and that one like crazy or the rubik's cube bites illegal 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.

another person who knows how to create winning combinations is usually a comp she's the head chef at the restaurant unless both 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 a scallops resting on a bed of eggplant most. lamb with chickpea crunch. pomegranate cream and a persian lemon sauce. and the chinese and pastry pockets and finally a dessert of olives and chocolate. germany's youngest female

michelin star chef often adds an oriental touch to the dishes she creates. a fascination with our 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 hima 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 with 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 union card works at the restaurant in the fifteenth century lives filled casa west of cologne she became 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 hand it everything they liked 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 was 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 is done with the first star 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 teaching this for the first time in my life and i couldn't say a word to him before people asked me how i felt not

a word of what i read and. she's created a friendly atmosphere in the kitchen. it's like ok you got your ph d. i want to live it 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 and that if i do have to be tough it is hard harder than if i headed a team of thirty we're everybody just does his or her thing. does and then mark. do 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 a little free time. and effectiveness as you go to the hard work is the daily job at midday like i plug you can switch off and think about things but afterwards you feel free and refreshed. at the rate cuneo compas going just

about anything is possible. now to a report that proves nearly anything goes in the restaurant business in dining rooms all around the world guests are entertained with three dimensional video animations thanks to the belgian augustine skull mapping they design custom video animations for restaurants and bugs in one of their projects called live pity chef a tiny cook appears on the table and prepares various dishes for the guests the team is now designing a similar work for a cocktail bar and we were there to see how it works. a tiny sheriff and his little helpers are preparing. to do maury real cocktails are also served. images that look incredibly real projected onto the sculpted

surface of the. well made possible franks to three d. video technology the film is the brainchild of belgian video arsonist unto him for break and phillip staircase of skull mapping. guide me was to make like a bar 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 the video is sharon and her child's boss and it corporate events no it's this is the this is a suit. for me this is a first i've never seen anything like this it's a great idea really feel it's a sculpture it's a series it's like an entire package deliver it such as fishes but it's actually started happening in front of your instagram 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 of clicks on social media sites like facebook. longer. it's nice to create the smaller of. a missionary the world and to yourself and to see in this and in the case of the pretty sure. it's like a small going to bigger world so that's that's

a lot of. skill mapping celebrity is to restaurants and event organizers all over the world. and this video the chef follows in the footsteps of marco polo. this is part of a meal with several courses it's on show in several restaurants around the world. so the belgium's off can also be seen in gallery the gallery invasion video features a monkey a graffiti artist. the video artists used to sing mera for this animation that enabled them to project a video throughout the entire. well being make it's very approachable and it's for all ages for all the ages you know everybody can hear stories to 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. just created on the computer acting talent has also called for. so many of everything is 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. this special thing about the cocktail factory project it's a fact that it's projected onto a hand-made three d. landscape. i mean we're really we love to experiment with every new project we're doing and i learn something new and i find a new technique and at the end of the day tell a story in a new way. trading video and come on there highlights not improved it's

a winning combination and now we just have to wait and see what that twenty shaft is up the sleeve for the future. on next restaurant 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 drug list mcmasters works 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 there's more silo is the u.k.'s first zero

waste restaurant its owner and head chef doug but 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 all gummy because

well fresh and seasonal must masterworks with local providers who deliver food that 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. with its delivery. they make their own bread fresh every day. the restaurant

also has its own composting machine to process food scraps afterwards cheerio is distributed to local farmers. is very stressful it's very stressful because the industry is very. it's very industrial. 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 yes it's very difficult when the infrastructure is in place it becomes easier. 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 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 that are biodegradable. so the old outfits can be. in one of our company's basic concepts it's 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 to mankind that's the kind of thing that inspired doug mcmaster many of the furnishings in his restaurant have been after cycles. 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 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 to zero waste concept. that's it for today will be back tomorrow with another special edition of your max clear about the now. special. kevin sumba picture of the turnaround with new moves.

passing time unicorns are out and about in london town. i'm a believer a german pastor and his mother. join us live this. not smart sourcing stories next time. the book. the big. the big. the big the be the be the

best . the be. the be. cool. six high proof good news as we present. the generation of the flagship the sunni arabs the bomb sites down the boss land banks from obama concubine to thirty minutes to. the birth of the stars the

book form the book the be. live concerts every weekend except european concerts. how to cover more than just one reality. where i come from we have a transatlantic way of looking at things that's because my father is from germany my mother is from the united states of america and so i realized really early that it makes sense to explain the different realities. i'm out here at the heart of the european union in brussels we have twenty eight different realities and so i think people are really looking for any journalist they can trust for them to make sense

of this. is not often i work at the nobody. claims. was. playing.

all we can be the generation that ends it so good malaria must done so millions can live. police in the usa issues had you tube headquarters in northern california is dead the female suspect was found dead in the building with a soft inflicted wound for people not being treated for gunshot injuries at san francisco general hospital one of them is critical. a german prosecutor has aust a court to order the extradition off for mccaskill and president carter has pushed him on the separatist leader was arrested as he crossed into germany from denmark.