Andreu World and Planeta Gastro will present the expanded edition of the book Eat Well Seated, a pairing of gastronomy and good design, in the framework of the Madrid Design Festival at COAM on Thursday, February 14th at 7:30 pm. Will you join us?
It will include the participation of the Hermanos Torres chefs, Daniel Fernández; President of the Spanish Publishers; Cuchita Lluch, member of the Royal Academy of Gastronomy; and Álvaro Castro.
At end of the ceremony an exhibition with chair designs by Patricia Urquiola, Jasper Morrison, Lievore Altherr Molina, Piergiorgio Cazzaniga and William Sawaya will be inaugurated, produced by Andreu World, on which you can eat very well seated.
The guide has fifty beautiful examples scattered over four continents and the opinions of fifteen well-known chefs who have no less than 39 Michelin stars between them, from José Andrés to Gastón Acurio, two of the most influential chefs in the world.
Fifty restaurants from around the world developed by top professionals who know the importance of eating well sitting: Norman Foster, Frank Gehry, Conran and Partners, Carlos and Borja Ferrare, Andrés Alfaro Hoffman, Fernando Amat and Jordi Tió, Cul de Sac, Javier Mariscal and Fernando Salas, Francesc Rifé, Juli Capella and Patricia Urquiola among others.
This book, edited by Andreu World and published by Planeta Gastro, has been conceived and directed by Ramón Ubeda, written by the journalist Álvaro Castro and illustrated by Antonio Solaz.
Designing and cooking have a lot in common. There is a parallel between these two disciplines that have evolved dramatically in recent years driven by creativity and good vocation. Today no chef opens a restaurant without considering the decoration and to offer a high-level dining experience requires attention to all the details, which are many, but there are two things that cannot fail: the dish has to be delicious and the chair comfortable.
Andreu World manufactures chairs, lounge chairs, stools and tables of many restaurants developed by professionals who know the importance of eating well seated. The idea of reflecting on this is the basis of this publication that combines gastronomy with good design.