Chef Bas Van Kranen at Flore - Amsterdam's Most Sustainable 2*Michelin Restaurant and Green Star

ClimateStory Ep. 10 Chef Bas Van Kranen at Flore, Amsterdam (2* Michelin, & Green Star for Sustainability)
Human history is filled with stories of profound transformation, and today's episode is a great example of that.
The flagship Michelin Star restaurant at Amsterdam's most exclusive hotel, was well-known for caviar, truffles, and wagyu beef. The restaurant reportedly used over 2 tons of french butter each year, and the walls were adorned with gold leaf.
Head Chef Bas Van Kranen & Restaurant Manager Wouter Denessen decided things needed to change. They wrote to the Michelin Guide saying they will be shutting down the famous restaurant permanently, and replacing it with a new concept. The new concept would be called Flore, and based around conscious fine-dining.
Just eight months after opening, Flore is one of the youngest restaurants in the world to receive two-michelin stars, and a green star for sustainability. This is the story of their transformation and the lessons they learned along the way.
And just to say, in the words of Chef Bas, they are 'super nice' people, and we had a wonderful day hanging out and learning about their sustainability and gastronomy.
My name is Rishad Mehta and this is ClimateStory Episode 10 - Flore Amsterdam
Visit Flore Amsterdam
restaurantflor...
Follow Flore on Instagram
@restaurant.flore
Contact Us or recommend a feature
ClimateStory is based in London, UK
[e-mail]
www.climatestor...

[@bazo0ky]

Great video!

[@anguss2228]

Such a bold move to change the concept of an already very successful restaurant. Hats off to Chef Bas and the team it's obviously paying off! Another great video Climate Story!

[@berniemallaburn1786]

So great to see so many young chefs' aspirations and achievements to be more sustainable and kinder to the environment we live in.

[@dorinasandor4878]

Beautiful and so inspiring! I am thrilled to see change happening!

[@earthguidesclub]

Wonderful comment thank you so much Dorina ❤️

[@hormazmehta4198]

The Climate Story creator is fantastic, needless to say the Chef who changed the entire concept of the restaurant is very gutsy

[@ferozachavda957]

Wow! 👍🎉
Kudos to the restaurant chef, manager et al.👏👏👏
A story now known to the world , thanks to Rishad Mehta and CS.

[@earthguidesclub]

Chef Bas is the man!

[@zaraparekh9781]

The flowers that taste like onions and peas are so fascinating!
Unbelievably gutsy to shut a Michelin star restaurant and start a completely new concept like this one!

[@earthguidesclub]

KJ must be thinking all these restaurants are cooking for him 🤣

[@zaraparekh9781]

We’re making a list! One day, we’ll try all of them!

[@matthiasdarshan2134]

Amazing story as always

[@earthguidesclub]

Thanks Matthias much appreciated

[@rehanmehta8924]

Sounds amazing, time for a trip to Amsterdam

[@earthguidesclub]

Yeah you’d love Flore for sure

[@jeetdeshmukh]

Very well made video

[@earthguidesclub]

Thank you that’s kind of you 🙂

[@jyotsnanevatia7349]

Wish I could fly to Amsterdam to eat their food .. looks so amazing !!

[@earthguidesclub]

You can! ;)

[@udoheinz7845]

Wow that is amazing!
That is the way to go... think about sustainability and not maximizing profits

[@glentodd6064]

is anyone doing this at a more affordable price point?

[@earthguidesclub]

Yes - this vegan tasting menu was probably half the price and also excellent
th-cam.com/video/Bqcn2SnTS14/w-d-xo.html

[@ajdarko8531]

Great idea but how do you justify charging the same amount for an all plant based menu vs your old 2 Michelin star restaurant that used expensive ingredients like caviar and waygu?

[@earthguidesclub]

Hey AJ - great question and a valid one… I did a bit of snooping and the menu at the old restaurant had their own prices per dish. I’ve attached it below in case you want to take a look. You are right the tasting menu is expensive, but Amsterdam in general, at that level, is very very expensive.
www.opentable.co.uk/restaurant/profile/137436/menu/0?profileSearch=category%3DAll

[@thejoeyc]

With portions that tiny, of course the restaurant is sustainable. If it's four bites or less, literally EVERYTHING is sustainable.

[@earthguidesclub]

Yeah and that allows them to use small batches of produce that would otherwise be impossible to use in a normal restaurant. By the end of 15 courses it certainly adds up.

[@00Julian00]

None of this will taste as good as indian veg food.
Sorry keep trying

[@earthguidesclub]

Watch the Mojigao episode