And as it melts way to quickly. The Sauce, a Sud shells including Lobster, turns the "Ball of balls" of a spherical Arrangement in a luminous soup. Very little Gold, Sour cream and Australian lime caviar, Finger Lime and Dill Oil let the dish Shine. The eye eats always, but here especially.
The plant that looks from afar a bit like a Fried egg, is the second course of five that will be served this weekend at the two night food in the context of the Berner Design festival. The inventor of this art of cooking Fabian Raffeiner from the Restaurant Meridiano, and the industrial designer Carolien Niebling from Zurich. The two threw their Know-how about taste, Form, and edibles in a pot, out to a nice dinner, came.
Design against Food Waste
we visit you on one of your cooking-trial days, to discuss the two just about the Numbers, published by the Federal office for the environment on this day. It comes to Food Waste, and that Swiss households generate annually a Million tons of food waste – half of which would be preventable. As the designer and the chef on show, among other things, with your menu.
"Ball of balls" is the name of this dish.
"designers are good at it, to optimize something. Look at how something looks, the materials from which something is created, how, where, and by whom. It is practical? And in a sustainable way?" With food , says Niebling, could you process exactly the same. And, for example, on Food Waste. A few years ago, the Dutch woman with the food industry and everything that has to do with food, to deal with began. The question: How to reduce the consumption of meat? You came to the sausage, which does not necessarily only made of meat. The book "the Sausage of the Future" shows what it has developed with a butcher.
The Sauce bowls from a decoction of Lobster.
Fabian Raffeiner she rests now with food or to Avoid such. Of the too radical views they hold nothing: "You don't have to live vegan, to be aware of what our planet does, for example, the meat industry. That you are talking about changing more than you think," says Niebling.
flavor and vitamins
the Name of The menu is ambiguous. "Haut Goût" plays a hand on the Haute Cuisine, on the other hand, on the subject of doing all of the five courses: the skin of food that is thrown away often – but a lot of flavor and vitamins are stuck. In concrete terms emerges in the case of the two about chicken skin in the Sauce. The cucumber bark is missed a second skin. From jelly to find as it is on sandwiches. "This is incredible Shine, it fascinates me," says Niebling, who wants to be in the next project the "jelly fication of food", the "Jelly" of food to take care of.
The Sauce from the Lobster transforms the Arrangement into a Golden lake.
The Five-course meal Carolien Niebling and Fabian have created Raffeiner in common: the designer, who is also private, sometimes for days, in the kitchen, tinkering with new flavor variations, and the chef in his Fine Dining Restaurant, a plate satisfies the aesthetic demands. "Things to throw away", the went up and not for Raffeiner. In collaboration with Carolien Niebling guess he way, but the completely different point of view, a task approach.
when the Dessert that you have created for this weekend, are you agreed that It was phenomenal, swarming both. It's called "Once through the milky way", and consists of milk and chocolate. On the plate you can see but a white, round face, lit full of promise. Simple Design, with a lot of taste is hidden.
Created: 03.05.2019, 19:16 PM