Glädje i Mölnlycke: "Är en hyllning till vår vision"

Glädje i Mölnlycke: "Är en hyllning till vår vision"

Signum i Mölnlycke gläds åt restaurangens Guide Michelin-stjärna, som delades ut på måndagskvällen. Genom utmärkelsen klassas fisk- och skaldjursrestaurangen som en ”exceptionellt bra” krog, skriver GP. ”Det är en fantastisk hyllning till vår filosofi, vision och det hårda arbete som hela vårt team lägger på restaurangen”, går att läsa i ett av restaurangens inlägg i sociala medier.

Förorenade Stockholmsgatan är bland de bästa platserna i världen

Förorenade Stockholmsgatan är bland de bästa platserna i världen

Varje år listar Time Magazine hundra ”extraordinära” platser runtom i världen att besöka. 2024 har turen kommit till Sverige med inte mindre än två listobjekt: Hornsgatan på Södermalm i Stockholm, och Michelin-krogen Vyn i Simrishamn. Hornsgatan lyfts fram som Skandinaviens slow fashion-distrikt med sina många second hand-butiker. Tidningen lyfter fram gatans mångfald där man kan hitta alltifrån märkesprodukter till tidiga HM-kläder. Tvåstjärniga Vyn drivs av den svenska krögaren Daniel Berlin och ligger idylliskt vid vattnet söder om Simrishamn. Enligt Time krävs ”en aptit för äventyr” för att ta sig till platsen med tåg från Köpenhamn genom Skånes slätter med ”lantbruk och pittoreska fiskebyar”

Experterna varnar: Suvar och elbilar en trafikfara

Experterna varnar: Suvar och elbilar en trafikfara

Trenden att våra bilar blir tyngre har pågått länge. Under 1960-talet var det inte ovanligt att en europeisk familjebil vägde under ett ton.

I dag är det i stället inte ovanligt att familjebilarna väger en bra bit över två ton, och erbjuder en otrolig säkerhet för de åkande vid en krock.

Snabbast har utvecklingen gått under de senaste tio åren, då efterfrågan på både suvar och elbilar bokstavligen har exploderat.

En farligare trafikbild

Problemet från perspektivet av Euro NCAP, som jobbar med att testa och betygsätta bilars, är att de tunga bilarna skapar en mindre säker trafikbild.

Organisationen släppte precis sitt sista knippe med testresultat för året, och ser det som anmärkningsvärt att endast 3 av de 11 testade bilarna väger under två ton. 

Just de allt hårdare säkerhetskraven har ofta beskyllts för att göra moderna bilar allt tyngre, men det menar Euro Ncap är fel.

Påverkar både säkerhet och miljö

I stället beror det enligt generalsekreterare Dr Michiel van Ratingen på en allt större efterfrågan på suvar och elbilar. Generalsekreteraren säger även att de stora tunga bilarna är ett miljöproblem – även när de går på el.

– Stora, tunga bilar har generellt sett sämre effektivitet än små, lätta bilar, och det uppstår ett säkerhetsproblem när bilar av de två typerna kolliderar, eller, ännu värre, när mer oskyddade trafikanter är involverade, säger van Ratingen.

Det handlar alltså om att en stor och tung elbil kan orsaka en väldig skada när de krockar med mindre bilar, eller med en cyklist eller fotgängare.

Att tunga elbilar i vissa hänseenden är ett miljöproblem är något som även däcktillverkaren Michelin har rapporterat, då man uppskattar att däckslitage ökar linjärt med bilens vikt.

Vad är ett elbilsdäck? Vi listar ut svaret på Gotland

Ett tidens tecken

Att moderna bilar har blivit så tunga är till stor del ett tidens tecken, då suvar har varit på modet under de senaste åren.

Detta trots att suvarna i många fall varken är mer komfortabla eller praktiska än sina mindre resliga motsvarigheter, samtidigt som de är dyrare att både köpa och äga.

Elbilarna har också vuxit sig stora då man har utrustat dem med väldigt stora batterier.

Detta är i sin tur ett resultat av att lång räckvidd har varit viktigt på grund av tekniska begränsningar i termer av laddhastighet och tillgänglighet av laddare.

Volkswagens konceptbil ID.GTI är ett exempel på en kompakt framtida elbil. Foto: Volkswagen Vindarna vänder

Det finns dock tecken på att vindarna håller på att vända, och att vi åter kommer att gå mot mindre, mer resurseffektiva bilar.

Den kanske starkaste drivkraften är det ekonomiska läget, då allt färre kan betala räntorna på stora billån och dras med höga driftskostnader.

När teknologin i elbilar och laddnätverken förbättras kommer räckvidden li ett allt mindre problem, vilket öppnar för billigare, mer kompakta elbilar, som per automatik väger mindre.

Vi ser redan de första tecknen på intåget av denna nya typ av billiga, kompakta elbilar.

Citroën har nyligen visat sin eldrivna minsting ë-C3 med en räckvidd på 32 mil och en prislapp på runt 260 000 kronor – vilket är lågt med elbilsmått mätt.

År 2026 kommer Volkswagen att lansera produktionsverisonen av konceptbilen ID.2all, som kommer att ligga i samma område prismässigt.

Volkswagens bilar ska bli billigare – men inte sämre

Michelin på YouTube

New generation of airless tire | Michelin

UPTIS stands for Unique Puncture-proof Tire System. UPTIS's airless technology makes its impervious to flats and blowouts.

Michelin på YouTube

Creepy to Cute: Michelin Man's Transformation

If tires are black, why is the Michelin Man white? Turns out, tires weren't always black! Before 1912, tires were a shade of white or ...

Dean Docs på YouTube

Only 70 People A Day Can Eat This $10 Michelin Star Ramen | Local Process | Condé Nast Traveler

At Ginza Hachigou in the heart of Tokyo, a lucky 70 people each day can taste Chef Yasushi Matsumura's Michelin Star ramen for ...

Condé Nast Traveler på YouTube

MICHELIN Guide Ceremony Texas 2024

Watch the live revelation of the new restaurants at the MICHELIN Guide Ceremony 2024. Discover the full list of the new ...

MICHELIN Guide på YouTube

Inside NYC’s Only Michelin Star Indian Restaurant | On The Line | Bon Appétit

Semma is a South Indian restaurant where we focus on regional Southern Indian cuisine, mostly from Tamil Nadu where I grew up ...

Bon Appétit på YouTube

Michelin i poddar

425 - SORTEDFOOD - Cooking For The Queen, Michelin Star Secrets, & Gross Live Taste Test!

Sorted Food started in 2008 when a pro chef joined forces with his 3 novice foodie friends to teach them simple recipes. Ben Ebbrell - the team’s pro trained chef - and Jamie Spafford - a self taught cook - join us in the studio to share the origins of Sorted Food, what culinary school is like, and explain the "seasoning triangle" that can turn any home cook into a pro! Why do posh restaurants have tiny portions? Is asking for your steak to be “well done” an insult to the chef? What makes a chef Michelin star level? Plus how to cook the perfect steak, tips for combatting fussy eating, and the easiest meal to impress a date. We ask the lads to share their favourite weird food combos and serve them up our previous guests’ strange recommendations for a live taste test! How will Theo Baker’s weird snack hold up against RateMyTakeaway’s salad cream sandwiches?! What about Jaack and Stevie’s own crimes against food? Plus cooking for the Queen, making Callux throw up from their dish, and what happened when Ben was hypnotised to be terrified of food! Grab your tickets to Sorted Live “Snow Way Out” here - https://www.eventbrite.com/cc/sorted-live-snow-way-out-2789259 Learn more about your ad choices. Visit podcastchoices.com/adchoices

10. Michelin Stars (Replay)

Only the finest restaurants have a chance to bask in their glow. Sometimes, it’s a bit too bright. Zachary Crockett squints at the menu. SOURCES:Nick Kokonas, founder and co-owner of The Alinea Group.Charlie Mitchell, executive chef and co-owner of Clover Hill restaurant. RESOURCES:"Michelin Announces 2022 Stars for New York City," by Ryan Sutton and Luke Fortney (Eater, 2022)."What’s Wrong With the Michelin Guide?" by Tim Hayward (Financial Times, 2021)."Eating A 6-Course Dinner From The Best Restaurant In The Country," by Number Six With Cheese (2020)."Expert Opinion and Restaurant Pricing: Quantifying the Value of a Michelin Star," by Carly Shin (Stanford Economic Review, 2018)."Here's How Michelin Stars Actually Affect the Restaurant Business," by Hillary Eaton (Food & Wine, 2017)."Three-Star Chef Asks Michelin Guide To Leave Him Out: 'I Will Be Able To Feel Free,'" by Laurel Wamsley (The Two-Way, 2017)."Lunch with M.," by John Colapinto (The New Yorker, 2009)."Alinea," review by the Michelin Guide. EXTRAS:"Why You Shouldn’t Open a Restaurant (Update)," by Freakonomics Radio (2019).

S2 E1: Gordon Ramsay: Failed footballer to pot washer to multi-Michelin starred chef

Gordon Ramsay needs no introduction. But just in case you’ve been living under a rock, he’s an internationally renowned chef, restaurateur and TV personality. His restaurant group, Gordon Ramsay Restaurants, now has 72 restaurants across the world and has been awarded a whopping 17 Michelin stars overall.Gordon’s drive to succeed came from his need to provide a new life for himself. He grew up on multiple council estates and his mother worked three jobs to support him and his siblings. His footballer career ended after a serious knee injury, so Gordon decided to enrol on a foundation course in hotel management. He worked as a pot washer before taking the plunge to call Marco Pierre White out of the blue and ask for a job. And the rest is history.

The First Michelin Guide

Andre and Edouard Michelin published their first Guide on 1st August, 1900. Now recognised as  the gold standard in luxury restaurant reviews, the original guide was primarily created to encourage demand for automobiles - and, therefore, Michelin tyres. At the time, there were fewer than 3,000 cars on French roads.Nearly 35,000 copies of this first, free edition of the guide were distributed, providing information to motorists including maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France.In this episode, Arion, Rebecca and Olly explain why the Michelin mascot, Bibendum, is white; reveal the levels of secrecy expected of Michelin’s restaurant inspectors; and consider why Japan ranks second to France in its star ratings… Further Reading:• ‘The ingenious story behind Michelin stars’ (BBC Travel, 2018): https://www.bbc.com/travel/article/20181024-the-ingenious-story-behind-michelin-stars• ‘What’s wrong with the Michelin guide?’ (Financial Times, 2021): https://www.ft.com/content/e622ec53-ea9f-487a-a434-747f13f5ffa0•’How the Michelin Guide rates restaurants’ (CBS Sunday Morning, 2023): https://www.youtube.com/watch?v=tceSuaTbcU8#France #Food #1900s #BooksLove the show? Join 🌴CLUB RETROSPECTORS 🌴 to DITCH THE ADS and get an additional full-length episode every SUNDAY!Plus, get weekly bonus bits, unlock over 70 bits of extra content and support our independent podcast.Join now via Apple Podcasts or Patreon. Thanks! We'll be back tomorrow! Follow us wherever you get your podcasts: podfollow.com/Retrospectors The Retrospectors are Olly Mann, Rebecca Messina & Arion McNicoll, with Matt Hill.Theme Music: Pass The Peas. Announcer: Bob Ravelli. Graphic Design: Terry Saunders. Edit Producer: Sophie King.Copyright: Rethink Audio / Olly Mann 2023. Hosted on Acast. See acast.com/privacy for more information.

There's Magic in Pet Massage with Lola Michelin

There's Magic in Pet Massage with Lola Michelin on All Paws Pet Talk TV Lola Michelin founded the Northwest School of Animal Massage in 2001. She has practiced animal massage for over 30 years and massage for people since 1998. A graduate of the Animal Science program at Michigan State University, she has work experience in both the veterinarian and zoological fields. Currently, Lola maintains a private practice for animals in addition to teaching and curriculum development. She consults with zooligical park veterinary teams and owns Paxhia Farm, an equine retirement and rehabilitation facility on Vashon Island. She speaks and writes regularly on the topic of animal bodywork and is active in promoting standards of practice and legislation for the industry. Her interests include equestrian competition, rowing and sustainable farming. Her work has been featured in numerous magazines and she appears on television and radio as an advocate for animal therapies. Director and Founder of the Northwest School of Animal Massage

From Michelin Stars to Mental Clarity: The Nootropic Revolution - Dan Freed : 1114

Coming to you live from Austin, Texas, I can’t wait for you to meet Dan Freed—a man who’s journeyed from the hot kitchen of high-end cooking to the frontier of brain improvement. Dan’s the founder and CEO of Thesis, a company that's revolutionizing the way we think about our brain's potential, and his journey is one of resilience and innovation. Picture this… A kid struggling with focus throughout childhood, he drops out of high school and claws his way up in the ruthless restaurant industry to become a saucier in a three-star Michelin kitchen. But the real twist comes when Dan, grappling with burnout, stumbles upon cognitive performance supplements. This discovery didn't just change his mental game, it transformed his entire life. Fast forward through degrees from Yale and INSEAD, and you have the Dan that sits down for this interview—committed to helping others harness their brainpower to the fullest.We get into the nitty gritty of nootropics and the supplement industry, talking about how Dan's fight with burnout and learning challenges led to the birth of Thesis Nootropics. We share tips on adapting human biology to our modern world, discuss the thorny issues of regulation and quality in the supplement industry, and explain how Thesis uses a unique combined approach of customizing nootropics and expert support for their customers. We round it all off with a look at the remarkable, results-driven formulas that Thesis offers, and how focus is the key to unlocking our greatest potential. Dan's story is a living proof that sometimes, a couple of stumbles can lead to an incredible leap forward, thanks to some conscious action. That’s the kind of journey we all can learn something from.(00:02:14) How Burnout & Learning Challenges Inspired Thesis Nootropics(00:19:15) Is Using Nootropics Cheating?(00:25:37) Tips for Adapting Human Biology to the Modern World(00:32:33) How Thesis Is Customizing Nootropics(00:40:59) Tips for Supporting Your Body’s Homeostasis While Taking a Stimulant(00:46:33) Dave Rings the Alarm on Formulating With Vitamin B6(00:50:53) Regulation & Quality Concerns in the Supplement Industry(00:57:41) Key Ingredients in Thesis’ Clarity & Logic Formulas That Drive Real Results(01:04:28) Unlocking Your Potential Through the Power of FocusResourcesDave Asprey’s NEW Book ‘Smarter Not Harder’ is out now: https://daveasprey.com/books Website: takethesis.com and use code “Asprey” for a 10% off all Thesis products.Instagram: @takethesisFacebook: Take ThesisThe Human Upgrade is produced by Crate Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Journey To Michelin Stardom | With Stéphanie Le Quellec | The Pearl Lam Podcast

In this episode of The Pearl Lam Podcast, gallerist Pearl Lam and renowned French chef Stéphanie Le Quellec discuss their passion for fine dining, culinary experimentation, female entrepreneurship and the art of creation. Stéphanie Le Quellec was awarded two Michelin stars fat her Paris restaurant la Scène in 2020. She was also the winner of French television show, Top Chef, in 2011. In this episode, Stéphanie talks about what it takes to become one of the world’s best chefs, and why it is important that she closes her Paris restaurant at the weekend to ensure that her staff have a healthy work life balance - despite having a 3 month waiting list for reservations.ABOUT STÉPHANIE LE QUELLEC Stéphanie Le Quellec studied at the Albert-de-Mun hotel school in Paris, before studying under 3-star Michelin star chef Philippe Legendre. She continued her illustrious career as a sous-chef to Michelin starred chef, Éric Briffard, before winning the French television show, Top Chef, in 2011. Stéphanie opened her Paris restaurant La Scène in 2019.ABOUT PEARL LAMPearl Lam is a gallerist, patron and entrepreneur and a leading authority on Asian art, design and the global contemporary art market. In 2005, Pearl Lam founded Pearl Lam Galleries and has since been a driving force within Asia’s contemporary art scene, with spaces in Hong Kong and Shanghai. REFERENCES AND URLSLa Scène Official Website: https://www.la-scene.paris/Pearl Lam Official Website: https://www.pearllam.com/pearl-lam/Pearl Lam Twitter: https://twitter.com/pearlthetornado Pearl Lam LinkedIn: https://www.linkedin.com/in/officialpearllam/ Pearl Lam Instagram: https://instagram.com/pearltheworld/ Pearl Lam Facebook https://www.facebook.com/PearlLamPublicPage/ Pearl Lam Podcast Companion Blog: https://medium.com/@pearl-lam/pearl-lam-a-doyenne-of-contemporary-art-49259b60766Pearl Lam Forbes Business Council: https://councils.forbes.com/u/124441d0-bfc6-4f3a-8a1d-c6271949fe03