Word: michelins
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...change will bring other sacrifices as well: Adrià and his team will have to relinquish their three Michelin stars, for example, and no one knows how they'll pay for the two years of inquiry without customers to finance them. But citing a desire to spend more time with his family, the chef says he needs a break from serving food to figure out what comes next. "We still want to be creating in 2020," he says, "but for that to be possible, we have to normalize our lives...
...Kitchin, 33, Michelin-starred chef I'd kick-start the day at the Urban Angel café and deli, tel: (44-131) 225 6215, where they do a great breakfast and you can look through the papers. Afterward, I'd head across to Peter's Yard, tel: (44-131) 228 5876, a Swedish bakery where they bake everything on-site and the outdoor terrace is the perfect place to sit and relax. Then I'd take the car to Cramond, a picturesque former fishing village a 20-minute drive north of Edinburgh, for a long walk along the beach...
...more efficient than any other electric vehicle (EV), yet still capable of a top speed of 60 m.p.h. and a driving range of 100 miles. His partner, battery manufacturer Zytek Automotive, is developing an electric drivetrain especially geared to small urban cars, and he's working with Michelin to devise an EV-friendly tire that reduces friction...
...restaurant is housed below the wooden beams of a renovated dockside warehouse and its mildly ramshackle appearance belies two Michelin stars, as well as the fact that it was named third best restaurant in the world on the prestigious annual list put out by Restaurant magazine. (No. 1 is Ferran Adria's El Bulli in Spain and No. 2 is Heston Blumenthal's Fat Duck in Britain.) The animal skin rugs thrown over the back of the chairs and the bleached wood remind you that this is ground zero for the new Nordic cuisine, in which a traditional focus...
Asparagus both raw and cooked with grapefruit, vanilla and saffron is a provocative, multidimensional entrée, and a sign from chef Mauro Colagreco that you are in for an extraordinary meal. The Argentina-born Italian - a Michelin star holder and voted 2009's newcomer of the year by the Gault Millau guide - eschews the molecular-style cooking that is becoming rather ubiquitous in fine dining and instead prefers earthy textures and light, simple ingredients, unexpectedly layered. (Watch TIME's video "Bocuse d'Or: Americans in a French Food Fight...