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BBCNEWS Breakfast October 10, 2021 05:57:00

Of the project. the head chef, nicolai, he s been working on the menu now for 1.5 years, just working with it and foraging and exploring new ways of using different varieties of the sea. in the mornings, i like to go out and forage for different kinds of things. right now, at this time of year, it s mostly seaweed. i think it s so nice to tell ....

1 5 ,

BBCNEWS The Travel Show October 10, 2021 19:53:00

And carefully lifted off the barge onto its very precise foundation points because a big issue is, of course, not to ruin the place while you re constructing. so it had to be put down in a really careful manner in order to maintain the landscape and the underwater landscape, not the least, not ruin the ecology of the place. so once that was done. exhales ..everyone was breathing out. that was the real, most challenging part of the project. the head chef, nicolai, he s been working on the menu now for 1.5 years, just working with it and foraging and exploring new ways of using different varieties of the sea. ....

Foundation Points , Underwater Landscape , 1 5 ,

BBCNEWS The Travel Show October 10, 2021 12:53:00

Points because a big issue is, of course, not to ruin the place while you re constructing. so it had to be put down in a really careful manner in order to maintain the landscape and the underwater landscape, not the least, not ruin the ecology of the place. so once that was done. exhales ..everyone was breathing out. that was the real, most challenging part of the project. the head chef, nicolai, he s been working on the menu now for 1.5 years, just working with it and foraging and exploring new ways of using different varieties of the sea. in the mornings, i like ....

Underwater Landscape , 1 5 ,

BBCNEWS The Travel Show October 9, 2021 04:53:00

Exhales ..everyone was breathing out. l that was the real, most challenging part of the project. the head chef, nicolai, he s been working on the menu now for 1.5 years, just working with it and foraging and exploring new ways of using different varieties of the sea. in the mornings, i like to go out and forage for different kinds of things. right now, at this time of year, it s mostly seaweed. i think it s so nice to tell the guests that this sorrel we foraged just out here, 150 metres from the restaurant. there s so many things not getting used. everybody wants only the best ingredients, but why can t ling ....

1 5 , Cant Ling Roe ,

BBCNEWS The Travel Show October 9, 2021 09:53:00

So it had to be put down in a really careful manner in order to maintain the landscape and the underwater landscape, not the least, not ruin the ecology of the place. so once that was done. exhales ..everyone was breathing out. that was the real, most challenging part of the project. the head chef, nicolai, he s been working on the menu now for 1.5 years, just working with it and foraging and exploring new ways of using different varieties of the sea. in the mornings, i like to go out and forage for different kinds of things. right now, at this time of year, ....

Underwater Landscape , 1 5 ,