security question nationalisation. i'm not handsome you keep so much money you see john can't be beaten you have to be a contribution money was a mcclatchy one and i want him to. think. i view on welcome today's special edition of your max with things a guessing tasty here's what's on the menu. it's cuisine fine dining fifty meters above the ground. in the old couple bringing together pastries and food well on film 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 and. michelin starred chef served their creations high above the ground for dinner

in the sky like this one. it's amazing it's there here it is by far and a beautiful experience. but it takes more than the average preparation time before guests can sit down to their dinner in the sky experience. 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 for more than ten years now thirteen years ago i didn't find anyone to. go for me that's the good idea everybody but you are completely crazy.

so that was the biggest. and even. maybe there was a business to do with. it was a niche market with a view of the pulsating heart of. picturesque hills. of a vast beach with the sea stretching out beyond. diesel's and his business partner have hoisted up their tables in over forty countries around the world the ten year anniversary feature ten tables cater to simultaneously ten michelin star chefs. fact. in and work. most of the guests have been invited by private companies they prepare for takeoff. no reason to be afraid to have two more drinks and i'll be fine i feel safe i 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 think one of the belgians find chefs is trying hard to overcome his anxiety this is his first dinner in the sky by fraid of heights because normally even on the stairs and gets some afraid of heights so what's the real challenge by like. the direct contact with the customers to ask questions when the they entertain me is great. in the meantime 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 first i mean it's also for me a new view. but it's not competing with

a different i think between two because 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 and there and here it looks really nice i don't believe that was the main thing i love the city and spirit so. delicious and an 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 footwear spiegel is a graphic designer and pastry enthusiastic living in fronts on his instagram page he obviously 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. their creation of the taj spiegel he tours the 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 there 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 muck around is filled with rose petal cream leaching and fresh raspberries was fish. towel usually takes these photos right outside shops he tries to get into neutral background so the entire focus is on the pastry and the shoes. then upload the photo to his instagram account deserted in paris i think the idea for dessert paris started by accident when i was exploring the world of parties when 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

a natural i shoes i try 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 creating the photos visit 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 pair needs to be especially colorful he's a regular at this paris boutique and i know exactly what he's looking for.

my love for shoes started way before when i was living in tel aviv. as a graphic designer i always had this appeal for very graphic uncalled for shoes so i was collecting them and when i came to paris i discovered there's like more colors in worse shape so it just grew with desire and paris his latest purchases immediately turned into a photo. you know knows lots of pastry chefs in paris who provide him with cakes blanche is one of them a child used to bake his own pastries but now he focuses solely on creating photos by instagram that's where our first saw his work. for the so that is. smart you know. we were thinking he is doing something new you know because he's not going to keep each of cake and get the idea to take the cake with the scent of truth and i said yeah like you know his first mango

pastry soon appears on townes instagram account matched with yet another new terror shoes. recently tom placed his own patisseries book featuring the best of the seven hundred plus photos. i think the cakes there are always more graphic or more different would get more attention. for example. i had. to buy the phone and that one went like crazy or the rubik's cube i still think about it so it's always like you for a shift create something that's a little different and something that people are not used to see it will go through the roof but i think like a usually people are so happy to see creations from paris so i can say that most picture 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 fed costal near cologne and the youngest german female chef to be awarded a michelin stuff getting a 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 resting on a bed of eggplant mousse. lamb with crunch. pomegranate cream and a persian lemon sauce. tuna and a 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 arab 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 were 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. works at the restaurant in the fifteenth century let's spell consul 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 to 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 possible 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 on 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. while i was teaching us for the first time in my life i couldn't say a word to him before people ask me how i felt not

a word of what. she's created a friendly atmosphere in the kitchen. when i got here and the archaeologist i want to white kids would say it's common knowledge i'm often chef on a lot depends on the head chef it's always called here of course i can also occasionally get mad but rarely were more friends than colleagues that if i do have to be tough it is hard harder than if i had a team of thirty we're not everybody just does is or her thing. does and then mocked. you your pompous ambitious and relishes a challenge one of her ngs is to get younger people to appreciate really fine food she works long hours and has a little free time. and expected to go to the hard work is the daily job at midday like ups you can switch off and think about things but afterwards you feel free and refreshing. at the break you'll be

a compass going just about anything is possible. now to a report that proves nearly anything goes in the restaurant business and 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 bars in one of their projects called lip 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 chef and his little helpers are preparing a piña colada but don't worry real cocktails are also supposed. images that look incredibly real projected onto the sculpted surface of the. only

possible thanks to three d. video technology the film is the brainchild of belgian video arsonists on two interbank and philip staircase of skull mapping. that id 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 video or sharon and her child's boss and it corporate events and now it's this is the gist of it so far. for me this is a façade i've never seen anything like this it's a great idea twenty three year old is this culture it's a scenery it's like an entire package to litter it's not just fishes but it's actually started happening in front of your eyes think what she in real life.

so nothing posted to fast video and a pity share online in two thousand and fifteen since then has received millions of clicks on social media sites like facebook. you know. it's nice to create a small world. in the missionary world and to yourself and to see in this and in the case of the pretty sure for. it's like a small guy in a big world so that's that's

a lot of. skill nothing sullivan he is to restaurants an event organizes all over the world. in 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 belgians os can also be seen in galleries the gallery invasion video features a monkey a graffiti artist. the video artists used to change the narrative 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. the virtual world just created on the computer acting talent is also called for. so many of the evidence 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 on. the special thing about the cocktail factory project is a fact that it's projected onto a handmade 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 in a new way. three d. video and come on there highlights not being proved it's

a winning combination and now we just have to wait and see what that committee shaft is up the sleeve for the future. 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 restaurants and brighton proves that less waste doesn't have to mean less taste the own a douglas 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 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 just with its delivery. they pick their own bread fresh every day. the restaurant also has its

own composting machine to process food scraps afterwards the organic material is distributed to local farmers. zero waste restaurant is very stressful it's very stressful because the industry is very. very industrialized there's lots of 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 it's very difficult when the infrastructure is in place it becomes easier. zero 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 omh 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 that old outfits can be. one of our company's basic concepts is 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 and then can that's the kind of thing that inspired doug mcmaster many of the furnishings in his restaurant have been cycles. aside though 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 either 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 hope small restaurants will start toasting zero waste concept. that's it for today we'll be back tomorrow with another special edition of your max clear bye bye for now. thanks michel. heavens above teacher return room with moves.

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this is deja vu news live from berlin rescuers in italy racing at this hour to find any survivors of that collapsed motorway bridge in genoa at least thirty nine people now confirmed dead and now as well a bitter dispute about who's responsible also coming up on the show purchase priests will rape raping little boys and girls and the.