ClimateStory Ep. 10 Chef Bas Van Kranen at Flore, Amsterdam (2* Michelin, & Green Star for Sustainability)
Human history is filled with stories of profound transformation, and today's episode is a great example of that.
The flagship Michelin Star restaurant at Amsterdam's most exclusive hotel, was well-known for caviar, truffles, and wagyu beef. The restaurant reportedly used over 2 tons of french butter each year, and the walls were adorned with gold leaf.
Head Chef Bas Van Kranen & Restaurant Manager Wouter Denessen decided things needed to change. They wrote to the Michelin Guide saying they will be shutting down the famous restaurant permanently, and replacing it with a new concept. The new concept would be called Flore, and based around conscious fine-dining.
Just eight months after opening, Flore is one of the youngest restaurants in the world to receive two-michelin stars, and a green star for sustainability. This is the story of their transformation and the lessons they learned along the way.
And just to say, in the words of Chef Bas, they are 'super nice' people, and we had a wonderful day hanging out and learning about their sustainability and gastronomy.
My name is Rishad Mehta and this is ClimateStory Episode 10 - Flore Amsterdam
Visit Flore Amsterdam
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