Explora I Ultimate Dining Guide (inc interview with Head of Culinary for Explora Journeys!)

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Does this ship have the ‘finest cuisine at sea’? Does it have the best restaurants in luxury cruising? Explora Journeys’ Explora I can certainly claim it is up there with the best. Let’s give you a full dining guide showing you all the food and all the menus and you can see why they might just pull it off!

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We were invited on board as guests of Explora Journeys as Ambassadors of Panache Cruises, the UK luxury cruise provider. We paid for our own transport to the ship and received no fees or remuneration for producing media during and after this voyage from either of the aforementioned companies. Any resulting videos have been produced without influence or expectation from Explora Journeys or Panache and we had complete editorial and artistic freedom. Neither Explora Journeys or Panache have had prior preview of this content and are watching for the first time along with you. All our videos contain our personal and unbiased opinion. Please ask us if you want to know more or visit www.asa.org.uk for more information on blogger/vlogger disclosure requirements. Thank you and we hope you enjoy the content as much as we did creating it. Rich and Helen x

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Welcome to the most in-depth and beautiful looking Explorer Journey dining guide on YouTube and possibly the whole internet dining on Explorer 1 is a pure delight and we’re going to cover all the Savory options available and of course the sweet stuff and the Beautiful dining venues themselves where relevant

We’ll also be including full menus for you to browse at your leisure stick around to the end and we’ll be showing you the food in anthology the €190 per head dining experience you’re going to be hungry after this so let’s Go there’s a couple of facts I think we should start with there are whopping 129 chefs on board and every single restaurant has its own Galley every restaurant also has its own specific plant-based menu options too that’s pretty impressive and if you’re interested in the culinary philosophy of Explorer Journeys if you

Stay till the end you’ll find we have an exclusive interview with Frank ganga the head of culinary for the entire gastronomic offering on board every Explorer ship he’s a fascinating extremely focused and knowledgeable chef and you’ll find his chat with James Cole founder of pach Cruisers thoroughly

Absorbing okay let’s get on with the guide name the Emporium after the Greek word emporion a place for merchants to Showcase their best produce the imporium marketplace is an all day dining restaurant offering a range of different Cuisines with to focus on quality Produce open for breakfast lunch and

Dinner there are some pre-prepared hot and cold dishes as well as made to order fresh dishes the largest dining venue on the ship this restaurant features 18 separate White marble cooking stations which evolve throughout the day a selection of wines Champagnes and beverages are available to complement meals throughout the

Day for breakfast The Emporium Marketplace has a range of hot and cold options and there is plenty to choose from including a good selection of pastries and Breads and all the usual hot breakfast options we especially love the juice and Smoothie Bar which offered a variety of healthy concoctions made to order from

Fresh hole ingredients a great start to the day breakfast is generally available from roughly 7: till 10:00 a.m. every day both lunch and dinner run along similar lines from Fresh Sandwiches and delicious pizzas to Freshly prepared salads to the hot food stations that change daily our highlights were the

Grill serving some great burger choices the walk station where the chef will cook you a flavorsome bowl of something spicy in Asian to the Seafood Bar serving fresh oysters and other Delicacies my favorite was the sushi bar which will serve you endless plates of fresh Sashimi nigiri and sushi with a selection of Maki and uramaki to compliment utterly Delicious The Emporium Marketplace is open for lunch from noon till 2:00 p.m. and for dinner from 6:30 till 9:00 p.m. even though this is the most informal dining option on board Explorer it’s still manages to execute a refined buffet style dining experience with some lovely secluded seating areas nice table wear and attentive

Service taking its cues from today’s European Cafe culture kma Cafe has an unpretentious Style with comfortable Lounge seating set alongside a wall of glass for uninterrupted views of the sea it opens at 6:30 a.m. with the excellent team there making delicious Barista Coffee as well as delicate pots of tea

And snacks from the small food counter first thing in the morning there are little pastries sweet breads fruits and yogurts available as well as always available an incredibly Moorish cookies and flavored shards of a chocolate slab from late morning the the offerings on the food counter changed to small

Sandwiches paninis and cakes to accompany the cookies and chocolate and are available until the cafe closes at 700 P.m. this lovely light and Airy Lounge Venue at the front of the ship on Deck 11 is one of our favorite venues and is the location for the afternoon tea accompanied by some delicate music from one of the ship’s musicians taking place every day between 4:00 and 5:00 p.m. the

Tables are laid out with teacups and Crockery for a refined tea as soon as you sit down you are presented with a choice of teas which are in bags rather than loose leaf after a few minutes of Brew time the food trolley is bought around and you can choose from three or

Four little sandwiches a warm scon served with cream and jam and a range of cakes and cookies all of the food on offer is pleasingly bite-sized with no large wedges of cake or oversized Tarts Etc you can choose as much as you want from the the first visit of the trolley and

Thankfully it did reappear again quite quickly so you can make another selection which is particularly nice if you want to enjoy your savy bites first then move on to the Sweet Treats although we prefer a selection served on traditional afternoon teered teacake stands it’s only really an aesthetic

Thing as serving the food from a trolley arguably produces less waste the food was equally as delicious and was accompanied by a couple of lovely servers whose charm and smiles made the hour even more fun located between the Emporium Marketplace and the Beautiful Conservatory pool this outdoor dining venue area would usually

Be occupied by a grill Style Dining station on most other ships however Explorer Journeys have chose to have a creery here serving freshly made waffles and Crepes from noon until 5:00 p.m. in addition to the Crepes and Waffles there is also a range of delicious gelato and

Sbes perfect for a hot day around the pool and I’ve got to say this 70% chocolate sbet was as addictive as it was delightful whilst we enjoyed the Crepes and waffles as the only venue open for a late lunch if you’ve been out on a Shore Excursion except for room

Service we thought this was criminally underused during our voyage and think this would probably be better utilized offering lunch style options such as Pizza tacos or Burgers alongside the sweet counter along with the med yach Club this restaurant offers open seating dining for dinner and is also the alak

Cart waiter service venue for breakfast a sophisticated and intimate restaurant Phil Rouge offers a global tasting tour of French inspired International Cuisine Phil Rouge literally means red thread or common thread in French and this restaurant aims to offer International flavors with a French influence as the common theme in a classic luxury dining

Experience Phil Rouge opens every day for breakfast from about 7:00 a.m. till 9:00 a.m. offering an alak cart table service menu offering the usual range of breakfast choices we enjoyed beautifully presented fruit and yogurt dishes accompanied by healthy smoothies followed up with an omelet and Minute Steak and the most delicious signature

Spinach and eggs benedict style dish Helen has ever tasted and she has a good eye for decent eggs benedict too made especially delicious with a generous serving of caviar to top it off open every evening from 6:30 till 9:30 p.m. Phil Rouge is one of the two open seating restaurants where guests

Can arrive for dinner without reservation the refined menu offers a range of traditional fine dining options as well as a daily sule for dessert if you don’t fancy the sule An Elegant dessert cart will definitely tempt you with the freshest creation served table side we started the evening with roasted

Beets and lump crab cake starters followed by a classic Caesar salad and risoto with the slow brazed beef short rib and langoustine Thermidor for our main Dishes Ellen tried the sule of the day for dessert while the rest of the table shared pretty much one of every dessert from the dessert trolley the highlights being the rum Baba and the signature dark chocolate Mousse alongside Phil Rouge the med yach Club restaurant is the open seating main dining room for dinner and lunch the restaurant itself is a large homely venue with oversized Port holes offering natural light and lovely sea views the Sumptuous Sofas in the bar area at the entrance to the restaurant welcomes

Guests who enjoy a drink at the bar before or after their dinner the menus are influenced by sophisticated Beachside Mediterranean restaurants embracing the varied Cuisines of this popular European region infusing tastes and textures of Italy Spain Greece France and North Africa coupled with Mediterranean wines alternating a lunch service with

Secura the med Yacht Club opens from noon to 1:30 p.m. offering a selection of Tapas and Mediterranean style dishes with a large range of Cuisines to choose from we started our lunch by sharing a mes platter before moving on to share a bowl of deliciously light and pillowy

Pesto noi after that I went for The Roasted Chicken served with potatoes and green beans while Helen had the lamb shank with creamy oo and feta cheese crumble to finish off we shared the Piedmont Hazel nut semi Fredo dessert a big chocolate Bowl served on a hazelnut

Sauce filled with hazelnut ice cream and salted caramel sauce oh it was scrumptious open every evening from 6:30 till 9:00 p.m. the med yach Club is one of the two open seating restaurants where guests can arrive without reservation the menu is comprehensive offering a variety of Cuisines to meet

Even the most particular of pallets we started with a range of Tapas dishes chosen by our servers to ensure our table of eight started the evening family style following on from the tap as we chose to start with Italian risotto and tortillini and although we asked for appetizer size dishes they were both

Quite large for our main course we chose the beef tenderloin and the Moroccan chicken served with Cuscus by now we were pretty full so we shared the signature chocolate dessert and boy I’m glad we Did open from 6:30 till 9:00 p.m. every evening marble and Co Grill requires reservation with at least one visit guaranteed per Voyage this European Steakhouse serves exceptional Cuts personally sourced and sustainably farmed sourced for their flavor and Providence matured to perfection in the ship’s very own in-house dry

Agia with so many delicious options to choose from we went for the beetroot and crab salad starter although we both had a little bit of Envy seeing the finging potato topped with a quinel of caviar that some of our fellow diners chose for our main course we both reverted to our

Firm Steakhouse favorites a French filet minion accompanied by our source of choice truffle mashed potatoes cream spinach and sauted Sprouts here here’s what else others in our party Enjoyed we always enjoy any Asian restaurant at Sea and Secura was no exception in fact it was our favorite dining venue named after the national flower of Japan the cherry blossom and a symbol of renewal and optimism sec Cura offers a fusion of Japanese Thai Vietnamese and Malaysian flavors all

Wrapped up in a varied and interesting Pan Asian menu which you will see shortly alternating with the med yach Club restaurant this restaurant opens for lunch from 12:30 till 2:00 p.m. offering a selection of sushi and sashimi accompanied by some light main courses with a special mention for the Walk of the day Dish for those that struggle to make a decision there is the option of having a Bento Box containing a couple of pieces each of sushi and sushimi an oriental quinoa salad a bowel bun accompanied by a fruit salad and a jasmine tea creme brulee oh and that delicious 70%

Chocolate sbet I raved about earlier is also available here it follows me around I swear open every evening from 6:30 till 9:00 p.m. Sakura is one of the two speciality restaurants on board which generally requires a reservation there are two menus to choose from either the sushi menu or the comprehensive Pan

Asian menu with the option to mix and match from both menus if you want to we chose to share the sushi taster platter and the Asian style tap has to start with with a range of starters to choose from we opted for the tuna Tatar and the

Wagu beef tataki for main course we chose two beef dishes slow cooked beef panang and Surline teriyaki with the scallops in the middle to share although we were both pretty full by now we tried the two chocolate dishes on offer though to be honest they were both a little

Disappointing and didn’t hit the spot like the rest of the meal had maybe I should have just asked for that sore Bay again I’ll be surprised if you don’t find your suweet on board as gorgeous as we did so why not use that that lovely outside table and chairs for your own

Private dining experience with 24-hour room service the menu offers a large range of delicious sweet and savory dishes ranging from Full meals to light snacks and sandwiches we didn’t have time to sample this menu unfortunately but breakfast is also available in the usual manner with a paper menu left on

Your bed at night to fill in and leave outside your door for delivery the next morning we couldn’t resist and was delighted that our breakfast order arrived on time on hot plates and accurately fulfilled though the delivery lacked refin of some of the other luxury lines

Who will take time to lay out a tablecloth and arrange the dishes on the table for you the food was hot and as good as we would have got from the main restaurant it is worth noting that if you were in a higher category of Suite

With a proper dining table you would no doubt have your table laid out for you as well as this the resident sweet guests are also able to order dinner from any of the restaurants menus during the dinner service hours by the way if you’re enjoying this video and are interested in Booking an

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Too big no detail too small visit their beautiful website or call one of these numbers and make your next Dream Cruise like the one we took on Explorer one a reality oh and please don’t forget to mention visit with us would be terribly grateful because it helps support this

Little Channel thank you so much in this small and exclusive 48 seat restaurant almost hidden from view in the upper Lobby on Deck 5 guests are invited to experience menus curated by some of the world’s most celebrated guest chefs and discover their inspiring Creations representing Cuisines from

Around the globe the idea is simple yet Innovative invite Michelin star landbased chefs to create a tasting menu which they come on board and train the an thology chefs to deliver for a set period of time before another Chef takes over the menu and the kitchen meaning that returning guests would have a

Completely different experience if they dined here upon their return to the ship the menu we experienced was designed by Swedish born two Michelin star executive chef Emma Bon from aquavit restaurant in New York the menu was beautifully executed and served and each course was a celebration of flavor and texture The end of the meal we were treated to Chef Emma’s signature dessert Arctic bird’s nest Faithfully recreated by the wonderful Anthology headchef and her team in the kitchen our dining party consisted of some pretty celebrated revered Cruise critics who have sailed collectively on hundreds of cruises over

Several decades and we all agreed that was probably the most delicious dessert we have ever experienced on any ship it was outstanding if you get a chance to try this restaurant we would thoroughly recommend it and make sure to make an evening of it savoring the whole

Experience from the open kitchen to the detailed explanations of each course and the Artistry devoted to each dish at €180 per person this has to be the most expensive restaurant at sea but between the five of us well cruised diners we all agreed that this was probably the

Best meal at see we have ever eaten our only criticism is the additional charge for the wine pairing which at €75 each is not unacceptable but we did feel it was rather uncharacteristic of Explorer Journeys that guests had to pay extra for drinks in here with no included

Drinks on offer maybe that will Change what do you think about the dining on board this exciting new luxury cruise line does it compare favorably with its competitors including such huge established names like silver sea Seaborn and Regent 7 Seas let us know what you think in the comments and as promised here a bonus interview with

Chef Frank ganga head of culinary for Explorer Journeys take it away James and Frank hi everyone it’s James here I’ve got a really special guest with me today Frank ganger hi Frank hello hello everyone Frank today uh just wanted to have a little conversation with you about this absolutely fantastic new ship

From Explorer Journeys and and talk specifically about the culinary Delights on board so first of all just give me a little bit of an overview of of who you are and and what you’re doing currently for explorer jours who I am yeah um I’m uh actually I’m going to celebrate 30

Years at se this month um I have been uh starting uh silver sea in 1994 uh from scratch then uh I start Oceania quizes from scratch uh being with Oceania for 19 years and um so happy and so proud to uh to be uh to be

In this uh new project with Aon family um so yeah my uh my experience uh that um always wanted to to stay as a chef um and uh I have to say that all those years of experience helped me to really understand the luxury uh business the

Luxury need when it comes to the food and if I join this uh beautiful companies is because uh the family give me a c blanch to develop the best food at see okay fantastic so just a little bit of experience there Frank you started the colonary Delights of silver

Sea then you did the same for Oceania and now you’re going on to explore a Journeys this must be you know such a a fantastic project to to work on so let’s just talk a little bit about the culinary experiences uh on board this this marvelous ship because you know

There’s some fantastic restaurants here with satin Anthology you know so perhaps we start off there you know what’s Anthology all about Anthology was um was the the idea is to give uh this a beautiful uh 40 Se Restaurant to um talented ship MH uh we we’re not looking

Especially to have a two or three Mission star chef but we want uh people that carry the same vision of food than what we have which mean focusing on top quality of product and to service I will not say in simple way because we be very

Uh reductive to to talk about uh simple way but let’s say that when the plate comes you understand what is on the plate uh and that we really promoting talented shf with the same vision that what we have so we start with maasi from Italy now we have Emma bson

Which is the the first to machine star Chef in us um little bit more Swedish way of cooking which I really love it uh so yeah the idea of on is to uh to develop the menu I develop the menu with the chef that comes uh because I can

Tell them okay don’t do that don’t serve this uh I will do it this way so I guide them so that we we guarantee success of this restaurant okay and it it’s we we were fortunate to toight D in there a few few nights ago and I have to say

Frank it’s it’s the best meal I’ve ever had at Sea and the dessert that we had was the best dessert I’ve ever tasted it it was absolutely phenomenal and and certainly worth the the additional cover chart but let let’s just also have a a conversation about the emporion

Marketplace because I think for some people we’re going from one end of the spectrum to the other end um you know which is you know more of a uh a Marketplace isn’t it you know where you can get all different kinds of food it’s very much of a a casual atmosphere but

Again absolutely phenomenal the the type and quality of food that you’re serving in there how do you how do you make that possible that was my biggest headache because um the funny thing when I I came for the first time on the ship I I walk

Around all the the buff line I don’t call it Buffet but it was a buff line and it’s 65 M and 65 M of food line uh on the on on such a small ship it’s huge uh huge because you have to fill it up

When you go to any food market you see if you have empty space it doesn’t look good uh and to be able to really fill it up everywhere it’s really uh was really very challenging what I really like in this concept is that we did build any uh

G we just have a very small galet on the back for reating but all the cooks are there yeah so the cooks when you go for your breakfast they they they shopping for lunch they they’re preparing cooking for for dinner even so they they make

The Mis on PL in the same time that they serve the guest uh you can have your fresh pasta fresh pasta that we make on board the pizza the pizza we went spend some time with um in Italy with Pepe and Granny to really understand the

Philosophy of pizza we went then to uh create our own mix of flour for pizza uh because for me as Mr Paul buus used to say how difficult is to make how how difficult is to make simple and it’s true because uh top quality of product for us I

Always say on the ship and I tell this to to to my Cooks the star there is no Chef star here the star is the product yeah and to have a fantastic food product you need one quality of product two quality of product three quality of

Product yes and this is the the the the the the the the original the meaning of what we want to do is the quality of the prodct so whatever we have developed from the top quality of sushi we have to the pizza to the fresh pasta or to any

Of the concept that we have create it’s about the quality of the product so in Emporium what I wanted is that really now we just start the SBA for example at L that start just last cluise is that you you are everywhere and you have a CV

Is top Creator fresh product you have fantastic sushi with the the rice come from Farm from Japan the the tuna come from Balo in in Spain everything we have done it’s a brad product yeah of course it’s a cost behind and I can really tell you that we have the highest food cost

In the CR industry but you can see it so yeah umum we also have developed a lot of plant-based uh different type of food uh in umum you can have your 100% plant-based breakfast which is the most important uh meal where you fill up your energy in the morning so you can have

Your as ey ball your your smoothies your juice your chai yogurt um and everything we have developed there is to really it’s not uh for me it become another alternative person is a place that you must go so um and we have really uh for it’s a real success and people love

It people absolutely love it and I and I think again you know something that you you’ve mentioned the quality of the ingredients so the pizza is phenomenal the pasta is phenomenal undoubtedly but you know where else do you get S really really fresh and delightful Sushi uh or

The the oysters that you serve um you know there’s there’s just such a variety and you know diverse range of products in the empor marketplace it really is unbelievable what you’ve achieved there and I think the other thing as well that um where possible everything is cut from

Scratch for the customer so there’s there’s not a big pile of burgers on the side you know if you want your uh you know if you want last night I had um lobster tail I had um I had some some big promps uh some big shrimp um and

Some other seafood and it was all there cooked for me within a few minutes from absolute fresh and that was an absolute Delight so yeah congratulations to to what you’ve achieved in the empor market thank you very much um and let’s let’s move on to some of the other restaurants

Which is your favorite Frank oh it’s very difficult it’s very difficult because it depends uh it depends how you you you feel during your day uh I love Sakura yeah which is very strange because I’m not a sushi eater and I really start to eat sushi on B

Because I love the quality of the sushi that we sell uh and in France I think is the worst place in the world to eat sushi so um um I I don’t have this uh this this habitude of uh of eating sushi but on board uh we developed for example

On the the the sushi program with Mikel PKA is the is the European champion of sushi and second in the in the sushi World Cup and he actually very strange you come from the same city where I come from uh so we we have developed this

This program and I I was very clear I said okay what do I need to have the best sushi I don’t want uh to have a noble type of sushi I don’t want the pure Japanese type of sushi I want to create our own image our own vision of

Sushi uh so we went to pick up this beautiful R from a farm in Japan we have the Balo tuna uh from Spain um and and we have created our own seasoning for the rice because the most important thing uh and we we really did the maximum we could into this this sushi

Corner so the sushi area in Sakura is is really the highlight and beside this we have create um the food around Japan Thailand Vietnam crispy spicy color uh something that if it’s perfect for dinner if it’s for L and uh and I will say yeah maybe it’s my favorite because

It’s it’s not my everyday uh type of food so when I come on I like to go to Sakura and people love it but the when I talk to guest there is nobody to me oh tell me oh sakur is my favorite then you

Go to F is really the best French food I ever had oh no Marble Marble the quality of the food you Ser in Marble is crazy so I’m very happy because I don’t have one restaurant better than really the other it depends what is your your way

Of eating what you feel like eating yeah I think that’s a great way to to sum it up to be honest and and all the restaurants are are phenomenal um and you know I’ve cruised on a a lot of luxury cruise lines and you know what

You’re achieving is is superb um so um one of my final questions Frank is just there’s no main restaurant on board um what what’s the thought behind behind this that was the The Family Vision which I I totally agree when they told me this um sometime guest come on body

And they say after a few days they say we don’t feel like being on a cruise uh because we have break little bit some of the the the the the the rules of cruising uh yeah we don’t have a g room now if you go to fi rou or medot a bit

Bigger restaurant it’s no booking so we could consider this little bit as a as a main Dy um but uh no there is no main room there is no menu rotation there is a uh first Manu rotation is the family really wanted that we consider a lot substainability

Which mean we have reduced the portion size M but we have increased the quality of the food and the quality of the the product that we buy um so we uh we we we don’t have a 14 days menu cycle we have a menu that I review by 10 or 20% every

6 months every year changing this and cleaning this changing because of the Season we try also to to to buy a lot outside we try to uh go back to the time in 1990s uh and I remember very well when I was ex Chef on on Silver sea the power

Was on board the chef on board was really designing the menu he had a tra but I was changing the menu regarding where I cruise where I can what I can find on the market and this is something that I told the family I want to give

Back the power to the people on board and not controlling everything automatically from the office so that you can have really The Experience uh we went to St John’s two days ago about two beautiful grouper two beautiful red snapper that we ser the the the night in

In umum I really want to go back to this way of cruising that we had in 1990s uh which we have lost we have lost in the the the the the the the the the last few years in the crand street because everything is controlled by by

The office and and it does not allow you to to to spend money on the market uh on end it’s not that complicated to do it’s a question of trust and training yeah no and the quality of food is is fantastic it really is and and thanks for for

Explaining that and I think my my final question Frank is you know you are doing things differently you know you you do have uh one eye on sustainability on flexibility as you’ve mentioned and and giving uh autonomy to to the chefs on board but also um I think you you’re

Very very flexible in terms of people’s specific requirements as well and dietary requirements mentioned about um people who are vegan or vegetarian or have uh dietary um issues as well and you know I think how you’ve um worked towards those um has has been phenomenal have you got any final comments when it

Comes to side of things you know the world we live in is it’s very important that we have this flexibility and that we uh we concern we’re really concerned with the the the the happiness of every passenger on board when you reach this kind of level

Of cruising uh every passenger has to be reallying as an individual and and um we we have on on this particular ship we have an executive chef we also have a senior executive ship which is somebody that’s really uh spend more time with a guest listening to the guest uh whenever

Somebody has a has a problem or Diet requirement it’s not just you put on a piece of paper you meet directly with the chef okay I’m allergic to this allergic to that the chef is going to tell you okay when you go to this restaurant you can have this this this

If there is anything you want us to cook we will do it we not promoting it I mean if you come on B you say oh tonight I feel like I want to have a do no I’m not going to do we have do in this this but uh you see it it’s

Something that I really want people to understand that we give the best uh on the plate we give the best of the knowledge that we have but I don’t want people to start I want this today or tomorrow I want to have this no cavar we don’t Ser paddle fish we have cavar

Every restaurant carry cavar on the menu but if you tell me oh I want two o of Cav tonight no you have Cav on the menu mhm you see uh we we don’t waste money we put the money on the ingredients but we don’t want to become uh a cruise line

Where you have a 50 special order at night so we consider very much the special dietary but we we we are not uh creating monster of having uh two Chef only cooking for special order this has been something that for me uh is not my way of uh of of of of cooking

To be honest now you see I I I just quickly want to talk about for example um Marble Marble steak uh we wanted to create something different yes the company has create something little bit on a European way of living so we didn’t want to have uh

Only black angles and have different cut we okay let’s Ed I will not say educate but let’s uh let’s Our Guest discover what is the Swami from Sweden which is the simonal from Germany the Kina from Italy the JZ from France so to have all this kind of

Meat that we dry Edge uh before it comes on board then we finish in Dr edging uh directly in the restaurant but to be able to have guest that going to come and say wow I heard about Sim I never had a chance to try please go ahead so it’s

Also all this kind of uh of way of cooking that uh not really existing everywhere so it’s our own identity we want to to show to to Our Guest