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A selection of dishes from the 5th Anniversary of the Steinbeisser’s Experimental Gastronomy project featuring chefs Kristian Baumann, Daniel Burns and Andreas Rieger.
on November 18, 2017
Salad, herbs, vinegar and grape seed oil ice from Andreas Rieger (Einsunternull) served on a paper pulp plate by Caroline Hultgvist with a ‘Moment’ spoon by Joo Hyung Park.
ttest said on November 22
ttest said on November 21