Over the course of the Gourmet Weeks, diners will be able to indulge in the unique, coffee-inflected creations of these chefs as part of a series of limited-edition menus. VEA's chef Vicky Cheng has capitalised on the complexity of Nespresso Professional's new Peru Organic to create dishes like eggplant mousse cannoli and baba au Nespresso, using ingredients like aubergines and bitter melons grown sustainably at Nespresso's local organic farm. Meanwhile, chef Paul Lau of Tin Lung Heen has used Nespresso coffee grounds to smoke his wok-fried Chilean sea conch, while Chaat's Manav Tuli explores the long history of coffee in India with his rendition of tamatar gosht tomato mutton curry, flavoured with Nespresso India coffee.

“As a coffee addict, I wanted to explore ways to consume the beverage beyond how people normally use it," says Arbor's Eric Räty. "While I used to travel to Japan and around the world for new ideas, the pandemic has made it challenging for me to seek inspiration abroad, so Nespresso’s Gourmet Weeks have allowed me to challenge myself and try new things."

Even for non-coffee drinkers like chef Olivier Elzer of L'Envol, Nespresso Gourmet Weeks has offered a rare space for chefs to experiment with incorporating coffee in unexpected ways. "People come to restaurants for joy, and to keep people engaged during these turbulent times we need to show diners there is something fun and exciting to try. Gourmet Weeks gives that opportunity to create new and memorable experiences our diners can share with friends and family.”

Nespresso Gourmet Weeks is open to the public during the designated program period, subject to seating availability at participating restaurants. For more information, please click here.