From the origin to the quality of ingredients - Nespresso explores what matters to chefs when creating the perfect menu and how these beliefs chime with their own.
The rise of the ‘celebrity chef’ has brought fine dining closer to consumers than ever before.
Consumers are now becoming fine dining connoisseurs, eager to taste unusual ingredients, but also to learn more about the origin behind their plate of food, and the journey it takes to create the ultimate culinary experience. But what goes into the process behind making the perfect dish?
Through our work in the fine dining industry we understand that for many chefs, the most important factor in the creation of their menus is the quality of the ingredients they have access to and the source of their produce.
Sourcing the best ingredients
Indeed, through our recent partnership with Michelin starred chef, Michael Wignall, we saw how the sourcing of ingredients is vital in the development of his dishes at Gidleigh Park – from the suppliers he uses, through to the farmers that rear the restaurant’s meat. For Michael, it is the reassurance of knowing where the produce has come from, which ensures that he is able to deliver a high quality plate of food to his customers every time.
This care for the origin and quality of ingredients also runs through the heart of Nespresso. We understand how important it is for chefs to know where their ingredients come from. Through our AAA Sustainability Programme, we are able to source our coffee from the same farmers year after year. Because of this, we know where each of our beans comes from and can ensure quality from farmer to consumer in every cup. Crucially, our coffee experts select only the highest quality beans from the world’s finest coffee producing regions. In fact, only 1-2% of the coffee grown globally meets our specific taste and aroma profiles and our high standards of quality and sustainability.
The taste journey
Exceptional quality is what leads to exceptional flavour. And it is flavour that makes fine dining what it is: the depth, the boldness, the subtlety.
At Nespresso, we strive to create the most memorable flavours through our range of blends and pure, single origin coffees.
Just last year we launched our Exclusive Selection range, created specifically for Michelin starred chefs. These two rare and unique coffees, from the remote slopes of Mount Kilimanjaro in Tanzania and the Himalayan foothills of Nepal, combine outstanding taste with a new coffee experience from unexplored terroirs and provide chefs with a bespoke range of high-quality coffee, enabling them to create an all-encompassing, high-quality fine dining experience.
The diversity of coffee
Through our partnerships with some of the world’s most illustrious chefs, we are lucky to keep abreast of some of the most exciting trends in fine dining. We’re seeing that for many chefs, coffee is no longer seen as a beverage to be served exclusively at the end of a meal.
From cocktails to desserts and savoury dishes, high quality coffee is being paired with food to create a unique fine dining experience. In response to this trend, we are working to produce new and unique flavours that complement and elevate a range of dishes.
We are excited to continue our work within the fine dining industry, and do our part to inspire chefs to create the perfect dish with the best quality ingredients.
