Sensations, inspired by a visit:
‘A really specific, chilling, sensory deprivation.’
Sensory perceptions are totally modified, mainly by the constant reverberation of sound and lack of light. The profound and site specific echo makes it a truly unique experience.
Total absence of light creates the opportunity of absolute control on the limits of the space through artificial lighting (or absence of it). In obscurity, the eyes need time to start perceiving the limits of the space, creating a subtle sensation of endlessness. Lights turned on an off constantly, blinding and making guests loose referral. Somehow, this sensory ‘capsule’ created a need, or connection to primal sensations. The smell of fresh lemon peel, a slice of perfectly cooked meat, comfort foods and textures.
The space is so monumental, that the narrative could be sewed almost as a ritual, inducing a religious experience.
We believe the history of the space is important, and must be included in the food design.
The Gin Cube
Jellified Gin & Tonic with floating cucumber and lemon peel.
Eat before entering the wind-tunnel, as a preparation to it.
The round mysterious Flavour
Granadilla cocktail with rum and herbs, served with a straw, in the first dark room
The loudest Food in the quietest place on earth
Mr. Trotter’s great British pork Crackling
seasoned with crackling crystals.
Vegetarian version beetroot and parsnip crisps with crackling crystals.
Served in bags, after waiters have placed guests against the anechoic foam wall. After this sonic contrast of darkness and in-mouth noises, guests are all welcome to come to the main room, where the table will be waiting for them. All of this happens in a slow, silenced, almost religious procession.
Airplane noise and Umami
Umami enhanced Gazpacho in a round rustic stale hollowed sourdough bread. Horseradish bits, chilli and lemon zest.
Served with airplane noise.
Have you ever noticed how many people ask for tomato juice from the drinks trolley on airplanes? Tomato juice is described as earthy and musty at normal pressure under cabin pressure it is described as pleasantly and fruity. Does the umami-rich tomato provide the only taste unaffected by the loud background noise while in flight?
On a round cracker, a small beans vegetable stew, soft and warm. A duck egg yolk in the middle.
Asparagus is hovering mid air.
Served with the sound of flying ducks.
Eat by breaking the bread and dipping it in the food. The flying asparagus is lowered. Break the yolk with them.
The Dream of Icarus
Duck breast (or foie gras poêlé) with balsamic vinegar 50 years of age sauce.
Served with Phillip Glass Metamorphosis
Charles Michel arrives, with a cutting board.
He uncovers the duck, and slices it, with waiters coming one by one with two plates each. The 3 slices of duck are served on specially crafted clay plate with the imprints of the food served on them like fossils.
To be eaten with long tribal bamboo sticks adorned with feathers.
The purest produce of nature, honey, as it is in the hive. Millions of bee flights are needed to bring together the nectar, still imprisoned in the wax that melted under the fire of Icarus ambition. Human ambition.
At the beginning, we hear the sound of a hive …Then, slowly, the sound of airplanes start coming in. It begins with the sound of a Gloster Gauntlet flight noise, the sound of the planes crashing on the Twin Towers.
Chocolate and Cocoa
A dark chocolate mousse, flamed with orange scented alcohol. Crunchy bits of caramel.
“I don’t want to set the world on fire” Vera Lynn.
The mousse is served on cold metal bowls, then comes the flaming.
Flames are dancing over the mousse, slowly melting it down.
Time and space died yesterday. We already live in the absolute, because we have already created eternal, omnipresent speed…
Farnborough, June 2014
3 cocktails I created to go with the multisensory journey into Shoreditch House.
Single Malt with Bramley Apple served in a fur-lined cup
Club Row used to be the only street market in London that sold dogs. Any Sunday morning you could follow your ears. A cacophony of whimpers, yaps, yelps and just plain barking.
Newborn litters of puppies tumbled over each other in children’s cots.
Espresso Martini served with a High Frequency to bring out the Sweet Flavour
Scan the QR code and listen while you sip
It started with Music Halls and ends at the Silicon Roundabout
Served with a nose clip
Sip while wearing the nose clip, release halfway though
Jane Shore, a goldsmith’s daughter and lover of Edward IV dies in “a ditch of loathsome scent.”
It was such an honour to be invited to be part of Gola – the Art and Science of Taste at the Triennale di Milano.
I will finally be moving into a studio in Cremer Strey so hopefully 2014 will bring all kind of new adventures.
One of the first will be Selfridges’ Festival of Imagination.
PS: Just ordered a whole smoked salmon side unsliced from HANSEN & LYDERSEN! It’s being custom smoked as we speak!http://hansen-lydersen.com/
Find yourself on the forbidden fruit
Sourced and custom grown by Hewitt’s Hydroponic
Level your mood
Spherification of Kale, Magnesium, and Ascorbate
High Protein Bread rolls baked with organic Insect flour
High Protein Bread rolls baked with organic Insect flour
A whole Crocodile is served Jaw to Tail
Nostalgic Chocolate Pot accompanied by Shostakovich quartet no.8 1st movement and Schubert trio no.2
Cognac Capsules hand thrown into 3D printed molds by Fernando Laposse
Contains 57 calories. Follow the steps below your seat and repeat 8 times to neutralize before consumption
It’s been a busy few months. After a given a lecture at the sensations festival at the Angela Ruskin University I went all the way up Manchesterto meet the lovely Ian McMillan to be a guest on his wonderful program the Verb for BBC3. I was joined by Emma Jane Unsworth and Diana Henry.
Here the link in case you like to listen.
Than it was up north again to the sci fi esque Stephan Kingian headquarter of Unilever in Bedford on in invitation by the Institute for Manufacturing part of the University of Cambridge to host a multi sensory dining experience and give a talk about crossmodal experiences. I returned with 4 pumpkins in my boot.
This Wednesday I will be joining Charles Spence and Barry Smith at the Royal Institution:
“Tasting food and drinks is a familiar, everyday experience. But how much do we really know about it? Philosopher Barry Smith and psychologist Charles Spence along with Chris Woolgar, Charles Michel and Caroline Hobkinson will take you on an interactive tour of flavour perception with a menu of tasting experiments that will explain and explore your senses.”
Tickets: £12 standard, £8 concessions and £6
As the nice people from Persil enjoyed getting messy so much, they asked me to do it again.