↗ Printed volume
IP Gastronomy
33 excerpts published online, reproduced as in the book. The full volume gathers long interviews, essays and sheets, in French and English.
↘ Essays 5
The table ecosystem
Gastronomy is everywhere.
Poetry of immersion
Immersive gastronomy is as much about poetry as it is about food.
Starter, main course and dessert
France respects its culinary traditions.
Cooking as contemporary fine art
From its very inception in 2019, French culinary innovation studio We Are Ona has forged a fruitful partnership with Art Basel, the world's leading contemporary art event.
An immersive transition is on the way...
In this experiential world, where you are the hero and your whole body is the interface, you put your phone down at the entrance.
↘ Interviews 7
↗ Julie Rothhahn
The new menu of culinary design
I studied at the École Supérieure d'Art et de Design in Reims, where I was lucky enough to take classes with Marc Brétillot, one of the very first designers to approach food as a material.
↗ Roland Salesse
The gourmet brain
Faced with the avalanche of dietary advice and injunctions we receive from all quarters, I wanted to go back to basics and ask myself how our relationship with food works biologically.
↗ Solène
The customer's experience
Initially, I posted all my outings on my personal account, and during Covid, I noticed that people weren't aware of what to do.
↗ Jade Frommer
Gourmet immersion for everyone
A former student of hotel and restaurant management at Lyon's Institut Paul Bocuse, Jade Frommer founded Ephemera in January 2020 with two of her fellow students.
↗ Michel Reilhac
Blind immersing
It's an experience I invented in 1993 at the Avignon Festival, as a closing meal for the "Dark / Noir" team, a carte blanche I'd been given by Bernard Faivre d'Arcier, the festival's director, to take over the Lycée Aubanel for the…
↗ Paul Pairet
Immersion to serve the food
“Ultraviolet is all about cooking. We are immersive only to reinforce the effect of each dish by creating an atmosphere conducive to tasting.” A conversation with Paul Pairet, chef of Ultraviolet in Shanghai.
↗ Alexandre Gauthier
From Montreuil-sur-Mer to Paris and Versailles
After the floods that hit La Grenouillère in autumn 2023, and as I realized that my restaurant, my home, would remain closed indefinitely, I wanted to mark a special occasion in Paris.
↘ Sheets 21
Ultraviolet
From RMB 4 800 (\~$674)/pers., drinks included.
Potel & Chabot
On January 10 and 11, 2024, the *Future Earth* experience offered to the best customers of the house created in 1820 showed its immersive turn.
Petit R
Held on the historic Ruinart Champagnes estate, Petit R meals celebrate the house's great vintage wines.
MoonFlower Sagaya Ginza
From ¥38 500 (\~$250)/pers.
Ithaa Undersea Restaurant
Lunch from $195/pers.
Under
Dinner : NOK 1 950-2 250 (\~$175-202)/pers.
Iris
Full Menu NOK 4 600 (\~$414)/pers.
We Are Ona
Founded in 2019 by Frenchman Luca Pronzato, We Are Ona presents itself as a "360° culinary creation studio".
Alchemist
Full Menu NOK 5 400 (\~$486)/pers.
Sublimotion
Opened in June 2014 by chef Paco Roncero (2 Michelin stars) and artistic director Eduardo Gonzáles, Sublimotion regularly renews its offer of metagastronomy, a multi-sensory show lasting around 3 hours, combining avant-garde cuisine with immersive technologies, music, dance, performances, illusionism.
Treepod Dining Experience
Soneva Hotels offers, among other experiences, a culinary adventure in the ancient rainforest of Koh Kood island.
Dinner in the Sky
Between \~$70 and \~$291/pers.
Schwebendes Restaurant
CHF 179 (\~$206)/pers.
Vespertine
In an avant-garde building designed by architect Eric Owen Moss, chef Jordan Kahn has been taking on the challenge of renewing the concept of gastronomy since 2017.
Tokyo Burnside
Starter ¥500-800 (\~$3-5) -- Main Course ¥1 000-1 500 (\~$6-10) -- Dessert ¥600-900 (\~$4-6).
Kitchen Theory
Founded in London in 2013 by chef Jozef Youssef, Kitchen Theory specializes in multisensory immersive dining experiences and brand activation events.
Eatrenalin
Close to Europa Park, the restaurant opened at the end of 2022, offering a futuristic experience.
Kodawari Ramen
Starter : \~$4-10 - Ramen: \~$15-16 -- Dessert: \~$9.
Ice Restaurant
In Lapland, not far from Santa Claus's Village, the Arctic SnowHotel & Glass Igloos restaurant has been offering guests the chance to dine in a building and on furniture sculpted entirely from snow and ice since 2008.
Ephemera
The Ephemera group has become a benchmark for immersive dining in the capital since its opening of its first Parisian restaurant, Under the Sea, in April 2023.
Atica
Designed by architect Chloé Leymarie, the space invites guests on a journey.