Food Design

Best Ideas: Design With Food

 

Cocktail Ice Cream for a Party – IceDEA

Cocktail and Cigarette ice cream. Every ice cream is served in a small cocktail glass or in form of finger foods. The Marlboro ice cream was served in an ashtray garnished with poppy seed on top.

 

 

 

 

 

 

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Mock Turtle Soup – The Fat Duck, Chef Heston Blumenthal.

Idea: The Mock Turtle Soup prepared for the Victorian Feast inspired by Alice in Wonderland.
In the Victorian times, turtle soup was very popular. It fell out of favour for cost reasons and was replaced with mock turtle soup. This was a consomme with a calf's head, maybe a calf's foot, and root vegetables like turnips, swede and carrots. That's why in the Alice in Wonderland illustrations the Mock Turtle has a calf's head and feet. At the time, the French nicked it and it became very fashionable in Paris. It's best described as a light, meaty, fragrant broth. You can see why it caught on. In Alice, the Mad Hatter dunks his fob watch in the tea. So at the Fat Duck they made a fob watch from freeze dried, reduced, concentrated stock and wrapped it in gold fleck. It comes with a teapot and when you pour hot water on, it dissolves into this beautiful clear brown consomme with gold leaf. They serve it with a Mock Turtle egg, which is a turnip mousse with a swede puree, and little enochi mushrooms to signify the Caterpillar's toadstool.

This is a dish that takes the guest into a journey through emotions, memories, flavors and amusement. It talks about past and present of fantasy and reality; it pulls you away from the present and throws you into a rabbit hole into a wonderland between fantasy and reality. This is a splendid example of designing a story, a feeling, an emotion, an experience with food.

 

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Virgin Olive Oil Caramel Spring – El Bulli, Chef Ferran Adrià.

Idea: the spring is made using an electric screwdriver. It is served in a jewellery box.

 

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Cyber Egg – Combal.Zero, Chef Davide Scabin.

Idea: The Cyber Egg is composed by two different bubbles of transparent plastic that contains different ingredients: caviar, egg yolk, pepper, shallot and vodka. The customer makes a small incision on the surface and lets all the ingredients explode in his mouth where the different flavours are finally combined together.

 

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Elio Camparilemonsoda – Combal.Zero, Chef Davide Scabin.

Idea: A balloon filled with helium is served to the customer. Tied to the balloon there is a plastic bag with a Camparilemonsoda CyberEgg and chocolate sweets. After eating, the customer takes the balloon, breaths in the helium and enjoys the liberating laughter that relaxes and takes back to childhood. Davide Scabin is the only chef who ever served laughter for dinner.