This article explores the challenges and triumphs of providing gourmet dining experiences in the remote and harsh environment of Antarctica. White Desert, a luxury adventure travel company, offers guests Michelin-worthy meals despite the logistical hurdles of transporting ingredients to this frozen continent.
Cooking up a Michelin-worthy meal at an out-of-the-way luxury hotel is challenging at the best of times. There are peculiar diets to deal with, and high-maintenance guests who won’t settle for less than the very best. But throw in a location that is permanently frozen, and where your kitchen is closer to the International Space Station than to the nearest supermarket, and supply logistics turn hairy.
“We’ve spent years refining our menus to see how different ingredients react to freezing, and regularly test all meals for taste and visual appeal,” Louis Jansen Van Vuuren, food & beverage manager on my trip, told me. Much like on an aeroplane, the extreme dryness of the continent’s atmosphere affects key taste receptors such as nasal mucus. To balance those lowered taste profiles, dishes are deliberately robust, drawing heavily on bold flavours from the Thai, Indian and Greek kitchens.
Food & Drink Adventure ANTARCTICA LUXURY TRAVEL FOOD LOGISTICS CHEF REMOTE DINING
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