FROM A LONDON LEGEND TO A DUTCH COOK GROWING HIS RESTAURANT'S PRODUCE IN A GREENHOUSE, FIVE EXCITING CHEFS AROUND THE GLOBE CELEBRATE THE SPLENDID VERSATILITY OF THE HUMBLE EGG
When the Danish chef Kamilla Seidler was invited by Claus Meyer, who co-founded Noma, to co-run the restaurant and culinary school at the groundbreaking Gustu in Bolivia, it was like starting from scratch, despite her training at the two-Michelin-starred Mugaritz and Le Manoir aux Quat'Saisons. "I had never come across 70 percent of the ingredients we now use," says Kamilla. Entirely product-driven, the menu evolves every three months around seasonal produce, with new ingredients – from Amazonian larvae to cochayuyo seaweed – introduced daily. "We are under a constant, comfortable pressure to experiment – you don't want to miss exploring an ingredient's potential before it disappears for another year," she explains.