A taste of the future: If LS:N Global made… a restaurant

At LS:N Global’s restaurant, there would be no set menu. Free to experiment, the chefs would be invited to create food prototypes that surprise and possibly shock. With a revival in menus that focus on the diner rather than the chef, we would look no further than the concept of Neo-Tasting. 

How about a pre-dinner chromatherapy session? Mood Dining is all the rage. Lanzavecchia + Wai and Marine Peyre’s immersive mycoocoon pod has relaxation deeply rooted in its colourful therapeutic installation. We like this approach to creating a restaurant, so we would collaborate with them but look to build on the idea by producing scents and developing colour-coordinated foods and juices for the ultimate sensory experience.

How would an evening be memorable without a show? We would engage our guests on a deeper level with Perf-Hospitality, also known as participatory theatre, for a night you would never forget.

Our restaurant would focus on the colour green, not in interiors but in food. Vegetables and vegetation would be the star ingredients. Why? Because of Flexitarianism. A satisfying and wholesome spread is no longer dependent on meat content.

We would celebrate the most humble of dishes with tinned tuna as haute cuisine. Like the Tincan pop-up restaurant in London, the tin would also play a part in the restaurant’s décor, combining gastronomy and everyday food elegantly.

Food and exercise? Please note: not at the same time, but they can definitely co-exist in the same space. LS:N Global’s restaurant would be the ultimate multi-purpose space, similar to Pinewood Social, which is not just a place to eat but also a bowling alley, karaoke bar and meeting place.

If LS:N Global made… 2014 is a series of reports reflecting the LS:N Global team’s pick of the best innovations of the year, and those that will be most relevant for consumers in the coming year.