Far from traditional dinners, this extraordinary experience offers a fun and creative alternativ to celebrate love.
During this event, Fud Läb has crafted a menu using various products from cluster members in an unexpected and innovative manner. The goal is to introduce or reintroduce regional and/or innovative products from our partners.
As chefs we believe that such collaborations with innovative products and producers is the key to a sustainable future in terms of food.
Every year since 2017, Raphaël designs a new collection proposing innovative ways of eating with his concept of augmented gastronomy. He establishes new dialogues between the individual, their meal, and the objects that enable them to eat.
We've had the honor of participating in several Designer's Table dinners, where we crafted menus inspired by these objects, as well as the concept behind them.
Designer’s table website
HyperAktiv website
Raphael Lutz website
The Fud Läb kitchen trailer offers a comprehensive and mobile kitchen logistics solution. With over 30m2 of professionally equipped space, the trailer provides great flexibility in terms of available space, available equipment, and mobility.
Equipped with both gas and electricity connections (32 or 63 amps), a walk-in fridge of approximately 9m3, and a covered hydraulic platform for easy access and additional workspace. This versatile tool is suitable for many type of event.
HOT KITCHEN
- Gaz stove 6 burners + Electric oven
- Gaz flat top smooth plancha
- Salamander double heating zone
- Double gaz fryer 14L + 14L
- Hot pass with undercounter plates hot cabinet 2 slinding doors
- Hot double shelve bridge
- Electric Combi oven 6 trays GN 1/1 connected to water
- Oven stand + double rack GN 1/1
- Undercounter fridge GN 1/1 2 doors + 2 drawers (volume 224L)
- Extraction hood stainless steel / filter typeB
COLD KITCHEN
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Working table + left side sink and undercounter shelve
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Undercounter fridge GN 1/1 4 doors (volume 443L)
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Hanging sliding doors cabinet
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Cold pass with 2 undercounter shelves
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Standing Freezer GN 2/1 (650L)
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Blast freezer 6 GN trays 1/1
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Working station cabinet 2 sliding doors and 3 drawers
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Hanging sliding doors cabinet
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Customized walking fridge ( around 9 m3 )
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Handwash sink
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Ice cube machin 30 kg capacity
Qchef invites up-and-coming chefs as well as esteemed Michelin-starred professionals, to participate in its exclusive month-long residency program. Fud Läb had the privilege of being invited to the second edition of this prestigious event, which took place at "le Stamm" within the QOQA HQ premises in Bussigny, Switzerland. Following in the footsteps of the renowned chef Guy Ravet, Fud Läb expertly curated a menu that drew inspiration from the distinct flavors and ingredients found in a diverse selection of beers.
Malted shortbread / Caramelized onion with amber beer / Egg yolk
condiment
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Zander gravlax / Homemade beer vinegar and West Coast ale vinaigrette / Mandarin Stout brioche
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Onion, cabbage, and beer consommé / Bacon foam / Gratinated mussel
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Swiss pork rib in spent grain casserole / Creamy pork jus infused with hay / Sautéed seasonal vegetables
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70% chocolate sorbet / Coffee beer / Coffee cocoa crumble
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Apple / Beer / Caramel
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Zander gravlax / Homemade beer vinegar and West Coast ale vinaigrette / Mandarin Stout brioche
***
Onion, cabbage, and beer consommé / Bacon foam / Gratinated mussel
***
Swiss pork rib in spent grain casserole / Creamy pork jus infused with hay / Sautéed seasonal vegetables
***
70% chocolate sorbet / Coffee beer / Coffee cocoa crumble
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Apple / Beer / Caramel
With this project, we wanted to take our young guests through a sensory and creative experience during which they could experiment with different tastes, textures and cooking techniques.
The idea is to treat the young generation as the actors and consumers of tomorrow's culinary univers.
For "Driving the Human" a Berlin-based Art festival, Fud Läb pitched an entire menu created by AI.
"The speed at which the ideas, innovations and inventions are emerging on the back of artificial intelligence has no historical precedent and is fundamentally disrupting everything in the human ecosystem."
Jayshree Pandya
The idea is to question whether technology could ever outperform human knowledge and creativity in relation to food. For this project, AI was considered as a sort of higher intelligence, a powerful force that goes beyond our current individual and collective grasp.
On the occasion of the release of Kenzo's Memento N°4 Collection, which commemorates Kenzo Takada's love for tomatoes, we were commissioned by Kenzo to develop a culinary concept.
Conceptualizing not only a plate but a complete menu around a single product has pushed us to redouble our creativity and to step out of a certain comfort zone by pushing our limits and those of an ingredient so common and yet so rich.
“We played with the simplicity of sweetness and the contradictory complexity of acidity, resulting in a menu that was both surprising and full of flavor.”
Fun, whimsical, yet practical - the tomato never disappoints.
SATWA is a vibrant district, one of the oldest in Dubai, away from the gleaming skyscrapers and facades of glass that have become synonymous with the fast-growing metropolis. Noisy, chaotic, and always busy no matter what time of day, Satwa is the real heartbeat of Dubai.
You could stroll down this street and browse shop after shop of Indian, Pakistani and Arab delicacies, or take in the array of goods, from sun-umbrellas to bejeweled phone covers, that line the store windows.
Or you could stop by for a quick munch at one of the many local cafeterias and gaze at the incredible hive of activity around you.
WHAT IS
FUD LÄB?
Fud Läb creates culinary experiences.
We use food as a means of communication, a "soft power" to convey messages and concepts. Food serves as an exceptional medium for drawing creative parallels with diverse ideas, concepts, themes, products and services. Our multidisciplinary approach to the culinary experience goes beyond what's on the plate, creating rich and memorable experiences.
We use food as a means of communication, a "soft power" to convey messages and concepts. Food serves as an exceptional medium for drawing creative parallels with diverse ideas, concepts, themes, products and services. Our multidisciplinary approach to the culinary experience goes beyond what's on the plate, creating rich and memorable experiences.
TEAM
Michael, Yannick and Yannis, three passionate souls with complementary skills, are stimulated by the idea of bringing people together around artistic and culinary works or events.
Michaël is a chef and F&B consultant. He studied at the Institut Paul Bocuse in Lyon and worked in various Michelin starred restaurants across Europe for ten years. In parallel with Fud Läb, he also works as executive chef for events for Hermès group in the MENA region (Middle East, North Africa).
Yannick studied multi-media design in Switzerland. He created immersive experiences through installations, events and multimedia art for cultural institutions and brands such as Cartier, Puma, and Axe, amongst others. Yannick brings the creative and conceptual lens to Fud Läb's experiments.
Yannis combines his passion for cooking with his management skills, honed as a trainer, coach and quality manager in the fund-raising field.
It's with enthusiasm and a can-do spirit that he completes the team. Yannis is also a musician and still works as a corporate coach.
SERVICES
Fudläb specializes in the ideation and execution of unique food and beverage concepts. Our team works closely with clients to develop innovative ideas that capture the essence of their brand, target market, and culinary aspirations. From concept to kitchen, we ensure every aspect of the experience is thoughtfully curated to meet our clients' goals and delight their customers.
We bring culinary experiences to life through pop-up restaurants that offer a temporary, engaging dining experience. Our pop-up solutions are perfect for testing new concepts, reaching new audiences, or simply adding a sense of excitement and exclusivity to your brand. We handle everything from location scouting to menu development, ensuring a memorable event that captures the imagination of all who attend.
At Fudläb, we believe in the power of knowledge to drive culinary innovation. Our culinary research services are designed to help clients stay ahead of the curve, exploring new trends, ingredients, techniques, and cuisines. We provide in-depth insights that can inform menu development, concept innovation, and overall strategy in the F&B sector.
Our expertise extends to the organization and production of culinary events of all sizes. Whether it's a gourmet gala, a food festival, or a private tasting, we manage every detail to create flawless, engaging, and delicious experiences. Our services cover logistics, vendor management, menu curation, and on-site coordination, ensuring each event is a resounding success.
Fudläb harnesses the power of experiential marketing to create immersive, memorable brand experiences centered around food and beverage. Through innovative events, interactive pop-ups, and engaging workshops, we help brands connect with their audience in meaningful ways, creating lasting impressions that go beyond traditional marketing tactics.
Our consulting services provide strategic guidance to businesses in the F&B sector. From start-ups to established brands, we offer expertise on a range of topics, including business strategy, operational efficiency, brand development, and customer experience. Our goal is to help clients navigate the complexities of the industry and achieve sustainable growth.
Education and engagement are at the heart of our workshops, designed for both industry professionals and culinary enthusiasts. Covering topics from cooking techniques to food styling, our workshops are interactive, informative, and fun, providing participants with valuable skills and knowledge they can apply in their own culinary ventures.
CLIENTS & PARTNERS
