The thukpa can take a break—there’s haute cuisine coming to the cold climes of Everest Base Camp. A Noma alum and his five friends are dishing out gourmet fare at the camp later this month.
James Sharman and company are currently spending two weeks, starting 10 Dec, trekking in the Nepalese Himalayas. On 18 Dec, they’ll open the One Star House Party to 15 diners and sherpas for lunch, 17,600ft above sea level. The four-course meal will be meatless (given Nepal’s largely vegetarian fare) and will be created using local ingredients.
Even the techniques will be location-specific. “They have amazing pumpkins in Nepal. In a Michelin-star restaurant, they’ll freeze and thaw them to break down the fibres. We can do that with snow instead of a fancy blast freezer. We can also take some stuff in jars and let it ferment and pickle as we’re going up,” Sharman said. He added that they’ll also use a solar-powered induction stove and a fire with camping chairs and tables around.
The feat is part of an itinerant initiative eyeing 20 restaurants in 20 countries in 20 months. So, while you missed their date at Base Camp, their next gig is in Mumbai, sometime in Jan 2017.
