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.projectjoost.com
www.treeswijkhoeve.nl

Cold Bouillabaisse Désire

Fish lovers will enjoy the Signature Snack by Joost van Bleiswijk and Dick Middelweerd (De Treeswijkhoeve). Together, they designed a snack that has been composed out of various different elements: a traditional bouillabaisse in a jelly, with a marshmallow of lobster and a pearl of rouille in a construction of crostinis.

Crostini A few slices of white bread
Garlic oil

Cut the bread into shapes and fry in garlic oil at 180º C.

Rouille 1 dl white wine
10 strands of saffron
2 cloves garlic
3 egg yolk
2 dl olive oil
2 dl corn oil

Allow the saffron to draw in warm white wine. Add garlic and whip into a mayonnaise combining these ingredients and the egg yolks using a food processor.

Marshmallow of lobster 3 dl lobster bouillon
3 sheets gelatine
40 gr egg white powder

Dissolve the gelatine in the warm lobster bouillon. Beat into a frothy mass. Squeeze into a mould.

Bouillabaisse jelly 2 dl lobster bouillon
50 gr Dutch shrimps
50 gr crab
50 gr cod
10 gr gelatine vegatal
Cayenne pepper

Dissolve the gelatine in the warm lobster bouillon and add the fish, cut into small pieces. Pour into a mould and allow to cool.