It may have started with El Bulli (six months a restaurant, six months a lab), but lately we’re seeing a lot of ‘experimentation’ coming through via restaurants. Last week we mentioned the new Atelier Coupette, Coupette’s development spot with test menus and interactive concoctions, and news just in that Tayēr + Elementary have launched Tayēr Studios, where they’ll collaborate with others to explore ingredients from different perspectives; the gallery/shopping experience/cocktail bar pop up will open from 15-26 Nov, with ‘liquids’ as their first theme. And lastly, Noma’s test kitchen has a new hot sauce and it’s made with corn and yuzu – try it?
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Guinea pigs
