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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.

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Tomato Anise Hyssop Tea

Photo Caroline Prange

Tomato Anise Hyssop Tea

Tomato Anise Hyssop Tea, Chickpea Churros and Tomato Seed Oil from chef Tanja Grandits (Restaurant Stucki**, Basel) served in a handblown glass vessel (made of Italian borosilicate glass and copper) by Federica Sala and with cutlery (made from reused typewriter keys and silver) by Stuart Cairns for Steinbeisser.
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