The idea behind Old Bordeaux’s Miles is that a meal resembles a journey: By the end of it, you’ll feel transported somewhere other than where you started. That’s exactly what you can expect from this cool and collaborative venture from four young chefs from four corners of the world. Set menus aren’t part of the agenda. Instead each course is a surprise based on the chefs’ inspiration du jour and unfettered creativity, so you might have monkfish with miso-roasted eggplant or pork loin with a celeriac and vanilla purée.
Wine glasses. Catering. Conference. Artium. Centro-Museo Vasco de Arte Contemporáneo. Vitoria. Araba. Basque Country. Spain.
Javier Larrea/© Javier Larrea
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Restaurant Miles
The idea behind Old Bordeaux’s Miles is that a meal resembles a journey: By the end of it, you’ll feel transported somewhere other than where you started. That’s exactly what you can expect from this cool and collaborative venture from four young chefs from four corners of the world. Set menus aren’t part of the agenda. Instead each course is a surprise based on the chefs’ inspiration du jour and unfettered creativity, so you might have monkfish with miso-roasted eggplant or pork loin with a celeriac and vanilla purée.
