Photo

Experimental Gastronomy, When Food Meets Art

A collection of images from Experimental Gastronomy events, a design and dining project by Steinbesser duo, bringing together chefs and artists for one-of-a-kind culinary experiences.

By FDL on January 07, 2017

Photo Caroline Prange

Raspberry Hibiscus Sorbet, Almond Milk Cream and Thyme Brittle by chef Tanja Grandits

Raspberry Hibiscus Sorbet, Almond Milk Cream and Thyme Brittle from chef Tanja Grandits (Restaurant Stucki**, Basel) served in handblown glass vessels (made of Italian borosilicate glass and copper) by Federica Sala and with cutlery (made from reused steel and silver) by Stuart Cairns for Steinbeisser.

Twitter

AndrewFairlie1 says
This Food Critic Wrote a Bad Review Without Even Visiting The Restaurant https://t.co/tYMKsWR8dg via @finedininglover
TracksRecordsUK says
@FineDiningLover Hi guys, Can you drop me a DM regarding your post please? The menu you've reviewed is from our Jam… https://t.co/NhbTnZGbvl
mindcandy4u says
The World's 50 Best Restaurants 2018: 51-100 List https://t.co/BsEWcpwHbH via @finedininglover
fabianvonhauske says
RT @FineDiningLover: Jeremiah Stone and @fabianvonhauske launch their very serious debut cookbook with a mini U.S tour: https://t.co/mGWLmk…

Monterrey: a tasting tour with Beristáin

Photo

Experimental Gastronomy, When Food Meets Art

Raspberry Hibiscus Sorbet, Almond Milk Cream and Thyme Brittle by chef Tanja Grandits

Tags

Comments

Photo

Share

Tags

Share

Comments