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  • VILD

     

     

    is a seasonal Force of nature restaurant in Mondorf-les-Bains (Luxembourg) including professional chefs which investigates the food ressources and the diversity of the seasons. The natural techniques for intelligent dishes and a new approach to food responsibilities for the future.

     

    Founded in 2013, we combine scientific and humanistic approaches with culinary techniques from around the world to explore the edible potential ingredients of the European region – the flavours that say something about us and imbue the foods we eat with a connection to this place and this time. We work to broaden our taste, generating and adapting practical ideas and methods for those who make food and those who enjoy eating.

     

     

     

    Diversity is our starting point and our goal. It forms a loop of feedback mediated by ecology, necessity, and appetite. There is no single food that can nourish us on its own. The pursuit of good food is in itself also the pursuit of biocultural diversity, the pursuit of a future where everyone can not only eat but eat well. Diversity – of autochthonous genetic material, of organisms, of cultural practices, of ideas – is what keeps our world at its most resilient and robust. It is the cloth that weaves our fates together and upon which we share our meals.

     

     

     

     

    Yet infinite choice can be paralysing. By acknowledging geography as the foundation of gastronomy we give ourselves limitation, a constraint through which we gain freedom to experiment and play. Exploration of our edible surroundings offers a possibility to create foods that speak truly of their birthplace and their future.

     

     

    By taking inspiration from humanities, sciences and arts, we undertake work which other research facilities, rooted in one side of the arbitrary science/craft divide, might not attempt. For example, often those working directly with complex foods at an artisanal level understand little of the biochemistry, and those who study them at a biochemical level have little applied knowledge of gastronomy. We seek to put these approaches and their experts in dialogue, using modern and traditional methods to combine craft and science for delicious results. We share our work with home cooks, chefs and the industry to offer a multi-tiered contribution to the threads of the European culinary fabric.

     

     

    We are gastronauts,not exploring the moon but the earth.

    We are the explorers of the edible world,finding new methods and new treasures,learning how to forage,to sense the world and to consume responsibly.This can slowly influence the way that people eat,not only at the finest restaurants.

    We take our passion for innovation beyond our products and into our practices.

    Treating our produce with care is obvious to receive the finest tastes,but also indisputable if we are to provide the next generation with a solid foundation.We have to learn about our appetite,our taste,our bodies and our sense of good food,just as we have to learn about our environment,our planet and what is edible and what is not.A new curiosity,a new sense of exploration and a new appetite for the world.

    History and Innovation

    Creative Cooking is also knowing the old techniques.If we want to look for something new in dishes that are stepped in tradition,let's fully understand the history,what it really is.

  • LEITMOTIV

     

    1.TO EXPRESS THE PURITY,FRESHNESS,SIMPLICITY AND ETHICS THAT WE WOULD LIKE TO ASSOCIATE WITH OUR REGION.

     

    2.TO REFFLECT THE DIFFERENT SEASONS IN THE MEALS.

     

    3.TO BASE COOKING ON PRODUCE THAT IS EXCELLENT DUE TO THE QUALITIES OF OUR CLIMATE,LANDSCAPE,AIR AND WATERS.

     

    4.TO COMBINE THE DEMAND FOR GOOD TASTE WITH MODERN KNOWLEDGE ABOUT HEALTH AND WELL-BEING.

     

    5.TO PROMOTE THE WELFARE OF ANIMALS,RIVERS AND IN THE CULTIVATED AS WELL AS WILD LANDSCAPES.

  • 6.TO PROMOTE THE LUXEMBOURGISH PRODUCTS,THE VARIETY OF LUXEMBOURGISH PRODUCERS AND DISSEMINATE THE KNOWLEDGE OF THE CULTURES BEHIND THEM.

     

    7.TO DEVELOP NEW POSSIBLE APPLICATIONS OF LUXEMBOURGISH FOOD PRODUCTS.

     

    8.TO COMBINE THE BEST LUXEMBOURGISH COOKING PROCEDURES AND CULINARY TRADITIONS WITH IMPLUSES FROM OUTSIDE.

     

    9.TO COMBINE LOCAL SELF-SUFFIENCY WITH REGIONAL EXCHANGE OF HIGH QUALITY GOODS AND RESCUED FOOD.

     

    10.TO COOPERATE WITH REPRESENTATIONS OF CONSUMERS,OTHER COOKING CRAFTSMEN,AGRICULTURES,FISHING,HUNTING,INDUSTRIES,RESEARCHERS,TEACHERS AND AUTHORITIES ON THIS JOINT PROJECT TO THE BENEFIT AND ADVANTAGE OF THE LUXEMBOURGISH COUNTRY.

     

     

     

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    As a cook you creating a language

    We need an alphabet to create sentences

    The ingredients are our alphabet

    The more letters we have the more beautiful the story.

    The Spirit of our Seasonal Nature.

    We believe it can be an incredible tool for people to get acquainted with their landscape,forge a relationship with the land,discover new flavours,ingredients,recipes,technics and improve our understanding of where food comes from. Bringing together the knowledge of foragers and chefs, VILD encourages adults and children alike to get outdoors, to identity what’s edible, to harvest sustainably, and to cook with recipes that reflect the seasons,the landscapes,the sea,the rivers,the air and the forest.

    We not following a recipe.

    We creating a recipe.

    We are constanly innovating and developing new techniques ,utilizing modern equipment and choosing the best ingredients to create dishes that will set a new standard for healthy and awesome food.

    The Beauty of Change.

    Preparations made from fermented manure,minerals and herbs are used to help restore and harmonize the vital life forces of the farm and to enhance the nutrition,quality and flavor of the food being raised.

  • THE TECHNIQUES AND THE TEXTURES

    We develop recipes,designs,a new touch to the real nature to attract the sense of gustativity for humans to learn what is edible and what should.

    Foraging helped shape the flavours and the philosophy of our Cuisine and this project.

    ECO-FRIENDLY

    From our inspiration and sense of respect for the environment we  develop eco-friendly designs according to what Nature gives us.

    EAT KNOWLEDGE TO FEED CREATIVITY

    VILD Food is an important potential and a mission to save ourselves and to change the Culinary Landscape,the respect for Mother Nature to turn them into intelligent edible Products,Liquids,Creations and Compositions.

     

     

    Everyday we take a trip to the Gardens,the Forests,the Lands, the Rivers and experience the beautiful work of Mother Nature and the greatness of the seasons.

     

  • THE SEASONS

    Foraging helped shape the flavours and the philosophy of our Cuisine.

    Spring

    The Season where everything starts to sprout and where nature is growing.

     

    Summer

    The season where nature fills up with heat around the most important vitamins in plants, vegetables and fruits.

    Fall

    The Season of fermenting the precisous ressources from Summer.

    Winter

    The Season where forests and seas are the Highlight of Signature Dishes.

  • Dining

     

    Re-Discovering the Nature,the lands, the rivers, the seas and the plants.Playing with techniques such as fermenting and pickiling for creations beyond most poeple's eating perceptions.

    For more informations please send us your request at : team.vild@hotmail.

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    Creativity

    Creative Cooking is also knowing the old techniques.If we want to look for something new in dishes that are stepped in tradition,let's fully understand the history,what it really is.

    The Spirit of our Seasonal Nature.

    We believe it can be an incredible tool for people to get acquainted with their landscape,forge a relationship with the land,discover new flavours,ingredients,recipes,technics and improve our understanding of where food comes from. Bringing together the knowledge