|Chef Frederick Forster of The Boundary will head Miele Britain's first calorie-neutral restaurant. (Miele)
A pop-up restaurant in London's Covent Garden is promising diners a "calorie-neutral" meal in which guests will tuck into steam-cooked scallops, chorizo and beef fillet, but leave the restaurant having burned off every calorie.
At Steam, pitched as Britain's first calorie-neutral restaurant, diners will be fed by chef Frederick Forster of The Boundary, whose CV includes stints in the kitchens of top chefs such as Raymond Blanc, Michel Roux, Thomas Keller, and Pierre Gagnaire.
Between courses, guests will take part in stretching classes to aid digestion, sit on vibrating seat pads to increase calorie burn, and engage in full-on dining workouts to burn off the calorie count of dishes such as scallop and chorizo brochettes with cucumber and ginger dressing, beef fillet with beansprout salad, quail egg cocotte with mushroom and leek fondue, and prawn-stuffed lemon sole with herb butter sauce.
And calorie-neutral doesn't mean skimping on dessert, as the chef is also offering banana cake with pineapple confit and crème Chantilly to end the meal.
The pop-up eatery is being launched to promote German appliance manufacturer Miele's new steam-cooking appliances, which will be used to cook the meals.
Proceeds of the event will go towards UK breast cancer charity The Haven.
Steam opens March 13 in Covent Garden with four 90-minute seatings at lunch and dinner.
Miele isn't the only premium appliance brand to launch innovative dining experiences. Electrolux launched a mobile pop-up restaurant concept called The Cube, which was set up on rooftops and landmarks around the world, including the arcade of Belgium's Jubelpark and London's Royal Festival Hall.
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