When you think of cereal, you probably think of quick breakfasts and cartoon tigers.
Not Michelin stars.
But that’s all changing. Temporarily, at least, because chefs with weighty, hunger-inducing names like Thomas Keller and Daniel Boulud have created bowls of cereal that you can eat in person (at Kellogg’s NYC through the end of January) or make at home—anytime you please.
It’s all in anticipation of Bocuse d’Or, the upcoming biennial cooking competition based in Lyon, France, that’ll see a couple of America’s finest chefs compete on behalf of their country. So these cereals are meant to support Team USA in a noble and balanced breakfast kind of way.
Not Michelin stars.
But that’s all changing. Temporarily, at least, because chefs with weighty, hunger-inducing names like Thomas Keller and Daniel Boulud have created bowls of cereal that you can eat in person (at Kellogg’s NYC through the end of January) or make at home—anytime you please.
It’s all in anticipation of Bocuse d’Or, the upcoming biennial cooking competition based in Lyon, France, that’ll see a couple of America’s finest chefs compete on behalf of their country. So these cereals are meant to support Team USA in a noble and balanced breakfast kind of way.
