Tuesday, 18 June 2013
Canadian chef Dylan Watson-Brawn worked at Noma in Copenhagen and Ryugin in Tokyo before starting up Jung, Grün and Blau - a Berlin supper club that mixes Japanese minimalist cuisine with contemporary French cooking. Dinners are held twice a weekend, with a suggested donation of 85 Euros per person. The menu is seasonal and ever-changing, made up of 12-18 small servings.
For more on the private dining trend, Homebuildlife subscribers can read our report on Milan's Ma'Hidden Kitchen Supper Club.