„You eat with your eyes (first)!“ „Fotos, bei denen man am liebsten ins Bild greifen möchte um zuzubeißen ...“ Das Auge isst mit, soviel ist bekannt - wie also kann ich ein genussvolles Gericht für alle Sinne kreieren? Kunst, die auch noch schmeckt = blättern Sie im Bilderbuch der Speisen!
You eat with your eyes (first)!
The FoodLove &Art series offers a slightly different way of looking at food. Celebrate the connection between people and food with culinary artists from around the world.
Culinary art, in which culinary means “related to cooking”, is the art of the preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called “chefs” or “cooks”, although, at its most general, the terms “culinary artist” and “culinarian” are also used. Table manners (“the table arts”) are sometimes referred to as a culinary art. (Wiki)
Chef de cuisine and chef of the year Christian Sturm-Willms, from the restaurant Yunico * at Hotel Kameha Grand in Bonn, creates fine raw-art appetizers with Obsiblue Prawns. This rare type of prawn comes from New Caledonia. It would be a shame to grill such a fine prawn, so it’s marinated raw in yuzu juice and sesame oil. With a side of apple–wasabi sorbet. Avocado cream and Japanese cream, Granny Smith jelly and char caviar, prepared on the left arm of our model Ma Ria – a feast for the eyes!
Head Pastry Chef Kay Baumgardt from the same restaurant creates stunning body art delicacies – pure eye candy!
Mitch Hein, meat sommelier and passionate chef from Hamburg, has come up with some fine creations on the model Truth Burlington’s body – you eat with your eyes!
Torso Left breast: white and black sesame gomashio, affixed with wildflower honey; Right breast: beignets with a beurre noisette batter, coloured with red beet and ground parsley and topped with pistachios and fresh banewort;
Stomach: drops of elderberry juice; Navel: quince jelly with bergamot and cassis; passion fruit cotton candy with candied vanilla pods; dulce de leche with Himalayan Salicornia salt and slices of lychee with raspberry powder
Back Left: chia compote with sour cherry, sweet basil rouille on a bed of saffron Middle: Yema de Santa Teresa made with rose sugar, with a cashew–vanilla brittle and apple blossom garnish Right: kumquat chips with dried goji berries
Hand A baked carrot, vanilla and fuchsia mille-feuille, topped with a coconut nest with a caramel–pistachio praline and lychee skin