The Future Cuisine.

“In a few years, a molecular, purely plant-based milk and the vegan egg from Just Egg will fundamentally change the food market and many finished products will become vegan. In the future, molecular and cellular meat will conquer up to 50% of the global food market and animal-based food production will disappear more and more.” Source.

By Walter Pfeiffer and Lauren Wildbolz

STUFFED, VEGAN ROAST MADE FROM SEITAN IN A PUFF PASTRY CRUST

Mushroom polenta wrapped in savoy cabbage with cranberry chutney

Catering for 60 guests or more, or very exclusive small events, as well as private cooking courses for 10 or more participants can be requested directly by e-mail or telephone at catering@futurecuisine.ch 079 541 41 66.

Climate demo @ Bern

https://www.youtube.com/watch?v=WnXVSFeaIZw