Chalet Cooking and Getting Creative in the Kitchen with Chef Michael O’Hare
The Upgrade by SUITCASE Magazine has joined forces with Krug Champagne to bring you a glass-clinking celebration of creativity, collaboration and culinary greatness. Catch up with chef Michael O’Hare and Mark Sansom, Editor of The World’s 50 Best Restaurants and Bars, who discuss the future of fine dining, the changing face of luxury and why microgreens have no place on the mountains.
08 December, 2020
This
year, 2020, has been one of collaboration. That’s the
C-word we’re championing, forget the other one.
We’re joining forces with the brands, businesses and like-minded
people that share SUITCASE’s passion for connecting people and
places all across the globe. Spotlighting independent
businesses and expert
craftspeople, we’re sharing the stories from those that have
used the last few months to hone their art.
As part of this collaborative celebration, we’re partnering with
champagne house Krug to bring you a special episode of The Upgrade.
We’re handing over the mics to Michael O’Hare, Krug ambassador and
Chef-Patron of Michelin-starred The Man
Behind the Curtain, and Mark Sansom, The World’s 50 Best
Restaurants and Bars, who chat about chalet cooking in Morzine, the
future of fine dining and how Michael’s creativity surged in the
pandemic. Given India and Fleur’s questionable cooking kills – who
else recalls the time India asked how to boil an egg? – we thought
this was wise.
Kick off your winter festivities by joining us in pouring a
glass of the good stuff and tuning in to two food enthusiasts’
culinary tales. There’s no better way to see the back of 2020.