By Serge Kreutz
No, they are not owned by me, Serge Kreutz.
But they follow a basic concept, propagated by me. That is: Not every food that is fit for taste is fit for digestion.
And that means: you put it into your mouth but don’t pass it via your esophagus, stomach, and intestine.
There are so many delicious foods and drinks that are just not appropriate for digestion.
Alcoholic drinks, for one category. Cognac tastes just great, many liquors do. Alcohol is a great substance to capture tastes and convey them to our taste buds.
But once swallowed, the effects are all negative: intoxication, a burden to the liver, damage to the brain.
For tea, it’s a similar story. OK, I can do with some theobromine in my bloodstream. That would be equivalent to one or two cups a day.
But I love the taste of tea. When I eat Asian dishes, or sweets, I like to rinse my mouth with strong tea after every spoon.
And then? Swallow the tea?
That would be simply stupid. I rinse my mouth with tea, then discard the tea.
Not via the esophagus. I spit it out.
Haha, I can feast on a 5000 calorie meal, not yet counting the wine and cognac, and what reaches my stomach is just 500 calories: some rice, a fried egg, a few olives and nuts, a bit of fruit, plain water.
I can not do this in a normal restaurant. It does not look appetizing to other guest when I sit there and empty most bites into a container instead of swallowing it.
So, Serge Kreutz restaurants have to be different. They have to be designed with water streams on table height where guest can get empty their bites without having to swallow them, and all of this in an aesthetic setting.
Yes, it’s an architectural challenge, but based on a concept “swallow” restaurants can’t compete with.