Cloud kitchens (luxury)

A production kitchen with no dining room, dedicated to delivery and event catering, run by Michelin-starred chefs at the premium end. The difference from mass-market dark kitchens is the sourcing: ingredients come from the same suppliers as the chef's flagship restaurant, and a meal costs EUR 80 to 250 to your door. Alain Ducasse launched La Cuisine d'Alain in Paris in 2021, Daniel Boulud operates Daniel Boulud Kitchen in New York, and Massimo Bottura built Tortellante Cloud. The model lets three-star chefs reach beyond their dining room without diluting the in-restaurant experience, monetising their brand outside the physical limits of the restaurant itself.