Just food or food design?

World-class chefs and designers worked together as a couple in order to design their own Signature Snack. The question was whether the synergy between the designers and chefs could result in more than just a nicely presented piece of food.

The assignment was not an easy one: in addition to being innovative, beautifully presented, delicious and true to both of their trademarks, the haute cuisine snacks should also be easy to produce so they could be sold for just 5 euro's, straight from the vending machine.

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Joep Lennarts

www.designdrift.nl
www.1910-restaurant-bar.nl

Bite3

The Signature Snack by Lonneke Gordijn, Ralph Nauta (Drift) and Yuri Wiesen (Restaurant 1910) incorporates nine different tastes - from raw filet of sirloin to oyster - arranged as a tasty mosaic. The sequence in which they are eaten determines the culinary experience.

OYSTER Finely chop oysters and press into a square mould.
PASSION FRUIT Boil passion fruit with jam sugar to make a jam. Allow to set in a mould.
AND WASABI Add a little Crème fraîche to the wasabi paste and mix. Allow to set in a mould.

FILET OF SIRLOIN Dice the filet of sirloin, season with salt and pepper.
TRUFFLE SALSA Mix a little heavy cream into the truffle cream. Allow to set in a mould.
AND ROCKET PISTOU Puree the rocket salad, Parmesan cheese, garlic, basil, olive oil, pepper and salt in a food processor. Allow to set in a mould. Garnish with a sliver of Parmesan.

SOY JELLY Mix a little agar agar with some Kikoman soy sauce, allow to set in a mould.
TUNA TATAKI Dice the tuna into squares of 1.5 cm, sear lightly and season with Sishimi pepper.
AND WAKAME Briefly boil wakame seaweed in beef broth. Jell with gelatine vegatal. Allow to set in a mould.